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

Ingredients
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

Process
– 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

Ingredients
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

Process
– 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


Chocolate Chip Coconut Oatmeal Cookies – Vegan!

Baked cookies

Simple cookie recipe for vegan chewy-on-the-inside cookies! With oats and no eggs or dairy, you can even pretend they are good for you.

Ingredients

  • ½ cup vegan butter at room temperature
  • 1 cup light brown sugar
  • 1.5 tbsp soy or oat milk
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1.5 cups oats
  • 1 cup flour
  • 1 cup dried coconut flakes
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • ½ to ⅔ cups chocolate chips
  • ½ cups walnuts chopped (optional)

Process

  1. Preheat the oven to 350°F
  2. Cream the vegan butter, brown sugar, vanilla, and maple syrup with a blender.
  3. In a separate bowl, combine the oats, flour, coconut, baking soda, salt, and cinnamon.
  4. Mix the dry and wet ingredients, either by hand or softly with a dough hook until the mixture is crumbly then mix in the soy milk.
  5. At that point, it should be wet enough that you can pick up a small handful and squish and pat it into a ball and then slightly flatten into a patty. If you can’t make it hold together at all, add a bit more soy milk.
  6. Place the cookies onto a baking stone or parchment lined pan.
  7. Bake for 15 minutes or until the edges are firm and the tops slightly browned. Don’t overcook – they will get firm as they cool!
  8. Allow to cool for a 5-10 minutes and then transfer to a wire rack to finish cooling.

Peanut Butter Chocolate Bliss Balls

Blissful is an understatement. 

Ingredients:

  • 2 cups pitted and softened dates
  • 2 cups rolled oats
  • 4 tbsp maple syrup
  • 3 tbsp peanut butter
  • 2 tbsp cocoa powder
  • 1-2 tsp vanilla extract

Toppings or Add-Ins:

  • Coconut
  • Almonds
  • Cashews
  • Chocolate nibs or chips

Add all ingredients to a food processor and pulse until combined. The consistency should be sticky and moldable.

Roll in coconut, nuts, or chocolate for a professional finish.

(If you want just chocolate bliss balls, omit the peanut butter. If you want peanut butter bliss balls, omit the cocoa powder.)