Tag Archives: Coconut

Pan Asian Rice Noodles with Veggies & Creamy Coconut Milk Sauce + Optional Cod Fish Recipe (Gluten-Free, Egg-Free, Soy-Free, Corn-Free, Peanut-Free, Nightshade-Free, & Vegan Option)

September 6, 2015 Leigh 2 Comments

This allergy-friendly recipe of Pan Asian rice noodles is loaded with veggies that are made delicious with the addition of creamy coconut milk sauce. Sautéed wild-caught cod is an easy addition for the non-vegans to devour. It makes a dish lovely enough for company, but is also healthy enough to serve to family alone. Just be sure to save some of the ingredients for fresh spring rolls for the next day’s lunch (see my recipe here). It’s also gluten-free, egg-free, soy-free, corn-free, peanut-free, and nightshade-free for everyone to enjoy without worry!

Sauce Ingredients:

14 ounce can coconut milk (liquids & solids mixed, if allergic use plain yogurt)
⅓ cup granulated sugar (cane, white, coconut, etc.)
4 tablespoons ume plum vinegar (or rice wine vinegar)
1½ tablespoons lemon juice (or lime)
½ inch knob of fresh grated ginger (or chopped pickled ginger)
2 teaspoons sea salt (adjust for taste or sodium needs)

Other Ingredients:

8 ounce can bamboo shoots
5 ounce can sliced water chestnuts
28 ounces coleslaw mix (or shredded cabbage)
1½ cups snow peas
1½ cups diced cucumber
1 cup matchstick cut carrots
1 cup diced leeks (or onion)
16 ounce box rice stick noodles (or other variety)
Optional: 4 pieces wild-caught cod fillets (or other white fish) + grapeseed oil for sautéing + sliced almond garnish

Instructions:

Wash, dice, and grate everything that needs it. (Note my oh so necessary ginger grater that makes quick work out of any root!)

Cook the rice stick noodles according to the package instructions… being careful not to overcook them into mush. (These are also known as banh pho, and are gluten-free as well as vegan because they’re made with only rice flour and water.)

Dear vegans: skip this part… Sear the cod fillets on both sides, and then lower the heat and sauté 4-5 minutes in grapeseed oil… until the flesh is opaque and flakes easily. (Grapeseed oil is great for any stovetop cooking because it has a neutral flavor and a high smoke point that will not become carcinogenic with high temps like many other oils.) Sprinkle with sliced almonds and sesame seeds if desired.

Make the sauce by dissolving the sugar in the vinegar and lemon juice over low heat. Add in the coconut milk (all portions of liquid and solid from the can) and mix well. Next add the salt and grated ginger, and mix well. Then add all of the veggies, stirring well.

When the rice noodles have finished cooking, drain them into a colander, and then place them back into the same warm pot. Next pour in the sauce veggie mix, and stir well.

Serve it right from the stove, or transfer it to a pretty dish layering the fish atop the pasta. Here it’s served family style as a centerpiece in my Pan Asian Inspired Indigo Shibori & Wooden Themed Tablescape (Perfect for Luncheons & Informal Dinners). Enjoy!

Faithfully Yours,

Leigh

P.S. Don’t forget to set aside some of the above ingredients for a healthy and tasty lunch like this one tomorrow!

Recipes

Quick & Easy Chocolate Bark & Dipped Strawberries with Toppings Recipe for Your Valentine (Gluten-Free, Vegan)

January 23, 2015 Leigh

If you’re looking to make some sweets for your sweetheart but haven’t got a lot a time to get organized for a complicated recipe, then these Valentine concoctions are a sure bet. The fool-proof process is so quick and easy, that it really needs no hard-fast formula in order to turn out so delicioso! I tend to make both of the confections at the same time because they use identical shelf-stable ingredients (save one), but make two very different desserts that coordinate beautifully. (If trying this, simply make the strawberries first then make bark out of the leftover ingredients.) Best of all, these are simple enough to be prepared by little ones, and can be made gluten-free and allergy-friendly for everyone to enjoy!

Ingredients:

1 bag of semi-sweet or dark chocolate chips- preferably gluten-free vegan (or candy coating chips in any color)
1 basket of fresh strawberries to dip (or try dried pieces to place into bark)
any toppings you like (oven-toasted coconut, chopped pistachios or walnuts, sugar sprinkles, dried fruit, crushed peppermints, even a contrasting colored chocolate chip, etc…)

Instructions:

Fill a heat-proof vessel with the chocolate chips of your choice. (Candy coating turns out a bit smoother, but isn’t as healthy or allergy-friendly as gluten-free vegan chocolate morsels. It really is a matter of personal preference.)

Either stir the chips in a pot on the stove (as I did at this link for Quick & Easy Chocolate Coconut Fondue Recipe (Vegan, Gluten-Free, Dairy-Free) where I write more about the available forms of chocolate) or microwave the chips in a bowl in 30 second bursts, stirring in between each.

I used the stove for the fondue and the microwave for the bark… again it’s up to you and how much time you have.

For the Chocolate Bark:

When the chips are completely melted to a liquid state, pour onto an aluminum lined cookie sheet.

Sprinkle your choice of toppings onto the still warm chocolate.

Gently press the larger toppings like coconut into the chocolate with the back of your fingers. (Smaller bits like sprinkles don’t need any pressing.) Either allow this to harden on the counter or in the refrigerator.

This is the fun part… when it’s solid to the touch, take one end and break it by attempting to fold it in half.

Repeat this with all sections until you’re left with decent sized chunks of yumminess then plate it for company… after reserving a few bites for immediate consumption!

For the Chocolate-Dipped Strawberries:

Wash the strawberries well, then let them air dry on a paper towel, or pat them dry completely before dipping.

When the chips are melted thoroughly with no chucky bits left, merely hold your strawberries by the green tops and dip into the chocolate. After completely enrobing it, turn the wrist to let the last drip catch back onto the fruit.

Then spoon chopped toppings or sprinkles over the still warm chocolate. Gently press any large chunks into place, and then set it aside to dry and harden.

You can either place the completed strawberries onto aluminum foil and transfer them to a pretty plate later, or do as I’ve done and save a step by dishing them immediately to dry on the platter they will be served on. I always begin with the prettiest of the berries, and when I find that the platter is full… eat the rest!

🙂 Happy Chocolate err… Valentine’s Day!

Faithfully Yours,

Leigh

P.S. A personal note on washing strawberries to dispel any old-fashioned notions regarding such… I promise that cleansing them of dirt and germs will in no way injure the fruit. In fact, they look even lovelier when truly clean. Wiping them with a towel only serves to redistribute bacteria. (The same can be said of mushrooms, which are often grown in actual manure.) For those of you who are thinking, “Well of course I wash my produce”… I’ve actually had this disagreement with a chef from a very popular up-scale restaurant that only reuses a towel on strawberries and mushrooms. (I hear they don’t wash the salad greens either, and never the lemons before cutting them.) So please forgive me, but with the recent listeria outbreak on caramel apples, I felt compelled to write a little about this now. Here are a few links for anyone who doesn’t want to take my word for it:

http://www.foodsafety.gov/keep/types/fruits/tipsfreshprodsafety.html

http://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/washing-food-does-it-promote-food-safety/washing-food

Parties & Tablescapes

Quick & Easy Informal Gathering Fondue Dessert Party Idea

November 8, 2014 Leigh 1 Comment

One may easily spend the fall and winter bouncing from one holiday into the next, and often those celebrations are hosted at someone else’s abode. Why not extend thanks by inviting those friends and family to a small gathering that doesn’t involve candy, pumpkins, or trees. This easy fondue theme can be quickly pulled together the evening before. See my accompanying Quick & Easy Chocolate Coconut Fondue Recipe here. It takes about 5 minutes to prepare just before everyone arrives. It is vegan, gluten-free, and dairy-free so no one has to be left out. (Just be sure to buy or prepare gluten and dairy-free items to dip also.) An informal dessert party can accommodate a larger number of people without adding more work, which is great not only during the busy holidays but at any time of year.

I chose the warm and inviting colors of purple and green in order to distance my theme from those traditionally used for the holidays. They were a lovely contrast to the ivory dishware and dark brown of the chocolate and leather. Color accents were seen in the throw pillows, trays, glassware, dishes, and even the foliage. It extended to the cloth napkins that were set on the coffee table and lazy-Susan. Adding the rotating tier not only eased food accessibility, but also created separation between the serving and eating areas which was visually more appealing.

Seated on an end table was a painted tray that contained a basket of coordinating napkins in wood beaded rings, a glass holding fondue skewers, and Portmeirion Pomona plates.

I only used the plates with the pear and fig motif because they matched so perfectly, but even pretty paper plates would be fine for such an informal gathering.

Another table held a larger tray with purple bubble glasses and a matching pitcher seated on a wooden riser. An ice bucket was placed on a taller stand behind that. A cloth napkin was draped to preemptively contain any spills. Preserved lavender sat in a painted pot to soften the visual edges.

All of the furniture was rotated, for the evening, in order to accommodate an easy flow. An ottoman and a ceramic stool added seating to the arrangement, without blocking pathways. Pillows in coordinating colors were pulled from other rooms, to temper the masses of brown leather. For a smaller group, one could even pull furniture from the room, and just use stacked floor cushions around a coffee table.

Even the rock fireplace was included as a focal point with the addition of candles on green glass. These were placed at varying levels by means of a trunk and upturned basket. Statuary, a birdcage, and small trees added height and interest. Why not switch accessories for a night?

The serving pieces are actually comprised of two different sets of dishware. The center group is a small fondue set placed on a wooden stand for height. The ring of dishes surrounding that was actually meant to coordinate with a plain bowl for hors d’oeuvres, but worked beautifully to present a larger volume of food. Round bowls would also have been lovely surrounding the chocolate center.

Whether you choose to serve on paper plates or fine china, change up your décor or leave it all the same, bake your sweet treats or buy them at the store… your guests will be treated to a relaxing evening filled with delightful confections and camaraderie.

Faithfully Yours,

Leigh

Recipes

Quick & Easy Chocolate Coconut Fondue Recipe (Vegan, Gluten-Free, Dairy-Free)

November 8, 2014 Leigh

This super easy yet delectable fondue recipe takes about 5 minutes to prepare from ingredients you probably already have in your pantry. It can be made last minute just before your guests arrive. It is vegan, gluten-free, and dairy-free so no one has to be left out. (Just be sure to buy or prepare gluten and dairy-free items to dip also.) It’s so quick and tasty that it’s great for a family movie night, and you can make it as healthy or sinful as you like with your choice of foods to dip into it. You might even want to make some just for yourself. The coconut is great for your skin, so it’s less guilt rousing than breaking into that stash of Rocky Road!

Ingredients:

~ 12 oz bag vegan semi-sweet chocolate chips (vegan = no milk fat added, but you can use whatever kind of chocolate chips you have on hand)

~ 2/3 cup coconut cream (from 1 can coconut milk, preferably organic)

Instructions:

There are a variety of chocolate chips to choose from, but the healthiest are the vegan varieties because they omit milk and butter fat (artery clogging and potential allergens). They are just as yummy… seriously. Many well-known companies add cheap sweeteners like corn syrup and milk fat solids to trick your taste buds into believing you’re getting more chocolate than you actually are. But chocolate ingredient labels may be used like “decoder rings” to tell you in advance just how authentic the product really is. Personally, I want to pay for real sugar and real chocolate, and not worry about anyone’s allergies.

Use your favorite brand of canned coconut milk to obtain the cream needed. Some recipes will advise you to refrigerate a can overnight, in order to separate the cream solids, but I’ve found that unnecessary unless you’ve stored it in a hot garage or had it in the trunk of your car. I just open it straight from the pantry and spoon out the thick part, leaving the liquid behind. For this recipe, don’t worry about strict amounts. Adding some liquid or using a few less chips won’t harm the taste (which is good because who can’t help “sampling” the chips before cooking).

Using coconut milk means not needing to bother with a double-boiler. Just use a ceramic or nonstick green pot because it helps dramatically with clean-up. Simply spoon in the coconut cream and stir constantly over low heat. It will liquefy when warmed.

Now add the chocolate, a little at a time, until it has melted down. Keep stirring to the bottom of the pot. It will thicken as all the chips are completely melted and mixed in.

Pour into the bowl of your fondue set. It will stay a thick warm dip so long as you keep a tea-light candle lit under it.

You may use any fruit or baked good you like, but please note that gluten-free is an all or nothing situation. Any glutinous crumbs left in the chocolate will contaminate it for any guests with celiac or wheat allergies. If you’d like to have both types of foods, you would need to separate a small bowl of fondue to keep it safely wheat-free. Although it’s become unfortunately popular to chide those going gluten-free, many are doing so without a choice. Serious health concerns must trump jokes made by uneducated individuals. Taking a little time in order to preserve the safety of a guest is a gracious blessing to anyone with allergies, and that concern is worth far more than any store bought gift.

Fruits such as sliced bananas, grapes, cherries, and strawberries are magnificent when dipped in chocolate and are a great alternative to the higher calorie baked goods. It’s an extra treat to include toasted coconut and chopped nuts to spoon onto the chocolate coated confections. (Just remember to ask your guests about tree nut allergies ahead of time.)

Most grocery stores have a gluten-free section, so it’s easy to include allergy free cookies that are ready-made. You can see two yummy varieties from “Enjoy-Life” pictured here. The brownies were quickly made from a gluten-free mix using shelf-stable “Ener-G Egg-Replacer” (1 egg = 1.5 teaspoons + 2 tablespoons warm water). Aside from being allergy friendly, the best thing about having replacer on hand is not running out of eggs, wondering if they’ve gone bad, or having to clean up potential salmonella germs. There are also many brands of gluten-free cake mix that may be baked successfully with egg-replacer. Just mix it, bake it, and cut it into dippable cubes. Or easier still… ask the bakery what they have available. Bon appétit!

Faithfully Yours,

Leigh

Ingredients:

Instructions:

Living Faithfully ~ Embracing Creativity