Tag Archives: coconut

Cookies More Cookies

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Yes, I know, I really need to post something besides cookie recipes. But, until I do that, here is another one. They have some decently healthy ingredients, even.

Cran-Choco-Coco-Butter Cookies

Ingredients
2/3 cup natural peanut butter
1 1/2 cup raw sugar
1/3 cup soymilk
2 tsp. vanilla extract
1 cup unsweetened applesauce
1/2 cup vegan protein powder
2 cups whole wheat pastry flour
1 tsp. baking soda
2 cups quick oats
1 cup vegan chocolate chips
1 cup chopped pecans
1 cup dried cranberries
1 cup coconut shreds

Mix wet ingredients and sugar – 1-5. Mix dry ingredients – 6-9. Combine and fold in extras – 10-13.

Bake at 350* for 15 minutes. Check. When tops begin to crack and edges of bottom are slightly brown, remove from open and allow to cool on cookie sheet.

Pressure Cooker Coconut Curry Butternut Squash Soup – Vegan Recipe

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I love butternut squash.  It’s such a beautiful food, and it has this wonderful rich presence in any dish.  For a cool fall day, this slightly spicy yet sweet soup is close to perfect!  I got the starter recipe from my friend Karla, and veganized it and then adjusted for pressure cooker use.  Thanks, Karla!

PRESSURE COOKER COCONUT CURRY BUTTERNUT SQUASH SOUP

Ingredients:
1 large butternut squash (just over 2lbs), peeled, seeded, cubed
1 small-medium onion diced very small
1 inch ginger finely chopped
2 cloves garlic finely chopped
3 cups faux chicken or vegetable broth
1 can coconut milk
1 tsp salt
2 tbsp lemon juice
1 ½ tsp curry powder
½ tsp turmeric
2 T olive oil

Peel and chop as needed.  I find it easiest to slice the squash into rings and then peel.  Place olive oil, onion, garlic, and ginger in the bottom of the pressure cooker and cook on medium heat until soft and fragrant.  Add remaining ingredients, except lemon juice, and bring to high pressure.  Cook at high pressure for 10 minutes and allow to depressurize naturally.  Using an immersion blender, blend soup, add lemon juice, and serve.

Coconut Fakon Recipe

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I’ve seen a variety of recipes for coconut bacon online, so today I tried fixing some myself.  It came out pretty yummy, I must say!  Sorry for the slightly blurry image.


4 cups of  unsweetened coconut (large flakes work best)
2  tablespoons liquid smoke
4 tablespoons Bragg’s amino (or soy sauce)
2 tablespoons maple syrup
2 tablespoons water

Preheat oven to 300*  Put flakes in a large bowl and add remaining ingredients.  Toss to coat coconut (be gentle so you don’t break it up).  Spread in a thin layer on a baking sheet.  Bake for 25-30 minutes (keep an eye on it and remove once crisp, but before it burns).  Allow to cool some before use.  It can be refrigerated, but you may wish to place back into the oven for a few minutes before use to crisp it up again.

Enjoy with no bacon guilt!