Coconut Creme Brulee

 Coconut Creme Brulee

1/2 cup cornstarch

2 1/2 cups coconut milk

1/2 cup sugar (try using only 1/4 cup sugar)

1 teasp. vanilla

2 Tablespoons coconut flakes(optional)

2 Tablespoons sugar

(Or use Bird's Custard Powder, using coconut milk)

Directions

Mix coconut milk, 1/2 cup sugar and cornstarch together. Cook in double boiler until mixture is thickened. Portion into Ramekins. When pudding has cooled, sprinkle sugar on the tops of ramekins. Place under broiler for 1 to 2 minutes watching closely(or use blow torch)to brown sugar.

Vegan pumpkin cake

100 Calorie Pumpkin Cake

Yield

9 slices

Ingredients

1/2 cup pumpkin puree  3/4 cup

1/2 cup water  1/4 cup

3 tbsp oil, almond butter, or additional pumpkin

1 tbsp vinegar

2 tsp pure vanilla extract

1 1/2 cups flour (spelt, white, or oat)substitute 1/4 cup quick oats

1/3 cup sugar, unrefined if desired

2 tsp cinnamon + 1/2 tsp. ground cloves, ground ginger, ground nutmeg

3/4 tsp each: salt, baking powder, and baking soda

1/2 cup raisins

Pumpkin Buttercream Frosting

(This frosting is optional but highly recommended, because it tastes so good!)

2 tbsp butter or nut butter of choice, or 4 tbsp coconut cream

2 tbsp Laird Pumpkin Spice Superfood Creamer

1 cup powdered sugar, unrefined if desired

2 tbsp milk of choice (omit if using coconut cream above)

Instructions

Preheat the oven to 350 F. Whisk liquid ingredients for the cake, then add all remaining cake ingredients to form a batter. Smooth into a greased or lined 8-inch pan. Bake 15 minutes. Let cool, then frost as desired. The cake tastes even sweeter the next day!

If making the frosting recipe above, whip everything together using hand beaters or a mini food processor (triple the recipe for a regular food processor). Leftovers can be refrigerated for about a week in an airtight container or frozen for 3-4 months.

Sri Lankan Dal(Red Lentils)

 Dal

▢1 cup red lentils

▢2.5 cups water divided

▢1 small onion chopped

▢1 small tomato chopped

▢1 tsp ginger minced

▢3 cloves garlic sliced

▢1 green chili halved

▢2 sprigs curry leaves

▢1 tsp turmeric powder

▢1 tsp red chili powder/cayenne pepper

▢1 tsp cumin powder

▢1/2 tsp coriander powder

▢1 tsp salt

▢1/2 cup full fat coconut milk

Tempering

▢1 tbsp oil

▢1 tsp mustard seeds

▢1/2 tsp cumin seeds

▢1 dried chili broken to pieces

▢1 sprig curry leaves

▢1/2 tsp red chili flakes (optional)

Instructions

For the dal

Rinse the red lentils until the water runs clear.

Into a pot add red lentils, 1.5 cups of water, 1/2 cup coconut milk, chopped onion and tomatoes, green chili, curry leaves, minced ginger, sliced garlic, turmeric powder, red chili powder, cumin powder, coriander powder and salt. Bring to boil.

Turn the heat to medium, cover the pot and cook the lentils until most of the water is absorbed and lentils are cooked through. This would take about 15 minutes.

Check seasoning and add more salt if needed.

Tempering**

In a non-stick pan, heat the oil and add mustard seeds, cumin seeds, curry leaves, broken dried red chili. Cook until the mustard seeds start to splutter. Add red chili flakes if using.

Pour the tempering to the cooked dal.

Serve dal with rice, roti or your preferred carb.

**I do the tempering step first, and then stir in the dal, water and coconut milk.

Mango Coconut Ice Cream

 3 cups canned mango puree(with sugar added)

3 x 400 ml. cans Coconut Cream

Mix together well in high speed blender or food processor

Pour into pre-frozen Cuisinart ice cream maker and turn on.

Good, but still a little icy

Next trial - 2 cups no sugar added mango puree, 4 cans coconut cream, look at adding coconut powder and maybe coconut oil. May need to add some sugar.