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. 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 Ingredients8 cups cooked and … Continue reading

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. Ingredients Rolls 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 … Continue reading

Salsa Verde with Roasted Tomatillos

Spicy, fresh, and delicious. This salsa verde is also easy to make. Ingredients2 lbs tomatillos4 cloves garlic1 medium onion2 jalapeños 3 tbsp olive oil1 small bunch fresh cilantro or 2 tablespoons dried cilantro1 lime, juiced ProcessPreheat 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 … Continue reading