Thai Chickpea and Kale Curry and Coconut Fried Rice

This week, I bought a fresh coconut. I didn’t know what I was going to do with it, but it was in my Imperfect Foods (referral link – we both get $10 toward a box) order and so there we were. Me. And a coconut. Looking at each other.

Image by tree-species on Flickr

Somewhere in the back of my mind was a vague memory of coconut fried rice. So, I googled around, never quite finding the right recipe, but getting enough info to cobble together. And then decided to partner it with a very basic Thai curry.

Coconut Fried Rice

8 cups cooked and chilled rice (I used Loto Rice for something different)
2-3 cups coconut meat, finely chopped (fresh or frozen fresh)
⅓ inch of fresh ginger, finely diced or grated
½ teaspoon garlic, minced
¼ cup coconut water or 1 tsp olive oil in scant ¼ cup water
2 TBSP olive or sesame oil
2-3 scallions, chopped

– Add coconut, ginger, and garlic to a wok or large sauté pan.
– Cook over medium-high heat, tossing frequently for even toasting. If/when it begins to get overly dry, add a bit of the coconut water. You likely won’t use the whole amount.
– Once coconut meat has become slightly golden, push to the sides of the pan and add oil. Allow to heat and then add rice.
– Toss rice in oil area for a few moments, then reincorporate the coconut meat mix.
– Add scallions, reduce heat a bit, and continue to cook for 5-8 minutes.
– If you aren’t ready to serve yet, lower heat to low and just remember to stir occasionally. Do not cover with a lid. You don’t want rice to get mushy.

Easy Thai Chickpea Curry

2 TBSP olive oil
1 medium onion, diced
½ inch of ginger, minced or grated
1 red pepper, diced
2 cans chickpeas, drained
1 can diced tomatoes
2 tsp Thai red curry paste
1 can full-fat coconut milk
1 large handful of kale, stemmed and coarsely chopped/ripped

– Sauté onion, pepper, and ginger in olive oil over medium heat until onion is translucent.
– Add chickpeas, tomatoes, and curry paste
– Cook until heated through
– Smash up some of the chickpeas for texture and to help thicken
– Add coconut milk and stir in
– Add kale, cover, and allow to simmer 5 minutes
– Reduce heat to low until ready to serve

Vegan Sourdough Cinnamon Rolls and Sticky Buns

This recipe is a revision of my previous cinnamon roll recipe and I have to say it’s *even better!* There is also the option to make sticky buns, rather than just “plain” cinnamon rolls. I included the icing/drizzle instructions, but you honestly don’t need icing and would not want it for the sticky buns.



  • 460g (3 ⅔ cups) flour
  • 1/2 cup vegan butter 
  • 1 cup non-dairy milk, warmed slightly
  • 100g (about ½ cup) active sourdough starter
  • 50g (¼ cup) sugar

Cinnamon Filling

  • 200g (1 cup) brown sugar
  • 4 tablespoons vegan butter
  • 40g flour (¼ cup)
  • 1.5 tablespoons cinnamon

Pecan Topping (for sticky buns)

  • 1 cup pecans (coarsely chopped)
  • 1/2 cup maple syrup
  • 250g (½ cup) turbinado sugar
  • 1 tsp vanilla extract
  • 2 tbsp vegan butter 

Icing (for cinnamon rolls)

  • 1 cup confectioner’s sugar
  • 1-2 tbsp non-dairy milk
  • 1 tsp maple syrup


  • Mix flour and butter with hand or mixer until a sandy consistency.
  • Add remaining dough ingredients and mix (if using a stand mixer, use dough hook). Mix with dough hook for about 5 minutes or mix and knead for 10 minutes until it comes together into a soft ball. Try not to add more flour, but if you have to, do so just a tablespoon at a time.
  • Cover with a towel or lid (be sure there is room for it to rise) and set on the counter spot overnight or until it doubles.
  • If you allow it to double and don’t have time to cook, you can make the rolls and then refrigerate!
  • The next morning or after dough has risen, preheat oven to 350°F.
  • To make the cinnamon filling, melt the butter and mix in the other ingredients. Pinch with fingers to mix well and get the cinnamon distributed. 
  • Lightly coat counter or cutting board and roll out dough into a rectangle (about ¼ to ⅓ inch thick) and spread the cinnamon evenly to all edges.
  • From the long edge, roll the dough into a “log.”
  • Use a sharp knife to cut your rolls about 1-2 inches in height. I did them about 2 inches this time, which resulted in 8 rolls.

  • For cinnamon rolls – Place the rolls in a lined or non-stick baking pan. separated to allow for spreading.
  • For sticky buns – Sprinkle the turbinado sugar across the bottom of a lined or nonstick baking pan. Add in the pecans, evenly distributed. Mix the butter and maple syrup and pour over the pecans and sugar. Then place the rolls in the pan, separated to allow for spreading.
  • Bake for 25-35 minutes or until they are lightly golden. 
  • Remove from the oven and allow to cool. For sticky buns, only cool for 10 minutes and then remove from pan. For cinnamon rolls, cool as long as desired.
  • For cinnamon rolls, if desired – While the rolls are cooling, mix the icing ingredients until smooth and then drizzle over cooled rolls.

Salsa Verde with Roasted Tomatillos

Spicy, fresh, and delicious. This salsa verde is also easy to make.

2 lbs tomatillos
4 cloves garlic
1 medium onion
2 jalapeños
3 tbsp olive oil
1 small bunch fresh cilantro or 2 tablespoons dried cilantro
1 lime, juiced

Preheat oven to 400*
Slice tomatillos in half horizontally. Roughly cut the onion into wedges. Leave skins on the garlic.
Arrange garlic and onion on a large baking pan or sheet and drizzle lightly with oil (you can also just add it all at the same time and then remove the tomatillos once softened and allow the onions and garlic to cook more, but that’s a little more annoying).
Place in the oven for about 10 minutes. Remove and add tomatillos, drizzling with remaining oil.
Roast until the garlic and onions are soft and have begun to brown. You can go longer if you want a more roasted taste.
Remove from oven and allow to cool.
Slice open the jalapeños and remove seeds.
Add everything to a food processor or blender. Add cilantro (remove stems if fresh) and lime juice. Pulse to desired smoothness.
Chill and serve with tacos, burritos, nachos, enchiladas, etc.