Tuesday, November 12, 2013

The Best Coconut Frosting In The World, Period.

This week I made a dark chocolate layer cake with coconut frosting. The cake itself was good but not GREAT (which is why I am going to tweak the recipe a bit and try again before I post it) but the frosting was to die for. So I thought I'd go ahead and post this recipe - it would be great on cupcakes or cake or cookie sandwiches or... in low moments... just by itself. :)

Best Coconut Frosting EVER

Ingredients:
-3 cups powdered sugar
-1 cup coconut oil (unrefined, meaning it is solid at room temperature)
-1 tsp. vanilla
-2-6 tbsp. coconut milk

Method:
Using a hand mixer, mix the coconut oil in a large bowl until it's smooth. Then, in 1/2 cup increments, add 1 full cup of powdered sugar while mixing on low speed. You might need to slowly turn the speed of the mixer up to fully blend once you're confident the powder won't go everywhere. Then add 1 tbsp. of the coconut milk and the vanilla, and keep blending. Continue to add the sugar slowly, alternating with 1 tbsp. coconut milk at a time, until the consistency is how you like it.

 

Tuesday, November 5, 2013

Thai Butternut Squash and Coconut Soup with Cilantro

This one is probably my new favorite soup EVER. And, it can be made much spicier than the recipe here - it is warming and thick and very filling. It's much easier if you already have some butternut squash roasted and on hand, but if not you can roast a squash on 425F for about 35 minutes and scoop out as much pulp as you need!

Thai Butternut Squash and Coconut Soup with Cilantro

Ingredients:
-4 cups butternut squash puree
-2 cups vegetable broth
-2 tsp. peanut oil
-1 large yellow onion, finely chopped
-2 cloves garlic, minced
-1 tsp. minced ginger
-1 red bell pepper, finely chopped
-1 can coconut milk
-2 tbsp. red curry paste
-1/2 cup natural creamy peanut butter
-1 tbsp. brown sugar
-2 tsp. soy sauce
-2 tbsp. lime juice
-1/3 cup finely chopped cilantro
-Sriracha or sambal oelek chili paste for serving

Method:
In a blender, combine the squash and the vegetable broth until blended and smooth. Pour into a large soup pot and heat on low, stirring occasionally. 

In a large frying pan or wok, heat the peanut oil over medium heat and then add the chopped onion. Stir until it's browning a bit, about 8-10 minutes. Then add the garlic, ginger, and bell pepper and stir another minute or two. Add the coconut milk and stir to combine. Once it's hot, add the curry paste and peanut butter and stir until combined. Then add the brown sugar and soy sauce.
Coconut-pepper-onion mix, before it's added to the squash

Slowly pour the coconut-pepper mix into the soup pot where your squash mix is simmering. Stir to combine and let simmer for about 30 minutes. Add the lime juice and chopped cilantro and let simmer another 15 minutes.

Pour into bowls and serve with chili sauce of your choice!



Monday, November 4, 2013

Butternut Squash Alfredo with Sage

I tried (and slightly tweaked) this recipe by Isa Chandra Moskowitz this weekend and highly recommend it! It's fantastic for when you're feeling the need for a creamy pasta but don't want the calories of a cream or oil based sauce. You can find the original here:
http://www.theppk.com/2012/10/roasted-butternut-alfredo/

Butternut Squash Alfredo with Sage

-1 pound of your favorite pasta (I used little shells) 

Ingredients for sauce (in blender):
- 1 1/2 cups roasted butternut squash (I roasted a butternut squash cut in half lengthwise then cut again widthwise, after scooping out the seeds, on 425F for about 40 minutes until it was very soft. Then I let it cool and scooped out the flesh. I had 5 1/2 cups total and saved the rest for soup or something else later this week!)
-1/2 cup of cashews (soaked for at least 2 hours)
-1 1/2 cups vegetable broth
-2 tbsp dark and flavorful miso

-3 tbsp nutritional yeast
-1/2 tbsp fresh lemon juice


Ingredients for sauce (in saute pan):
-1 tbsp olive oil
-1 medium red onion, thinly sliced
-3 cloves garlic, minced
-1 tsp dry sage

-1/2 tsp cayenne pepper
-3/4 cup dry white wine
-fresh black pepper, to taste
-1/4 tsp salt, or to taste


Method:
Blend the drained cashews along with the vegetable broth until very, very smooth in a blender of food processor. Make sure it's not grainy. It took me about 2 minutes of high powered blending. Then add the squash, miso, yeast and lemon juice and blend well. You might need to use a spatula to scrape down the sides and re-blend.

Meanwhile, cook the pasta per package directions.

In a large saute pan, heat the olive oil over medium heat, then add the onions and cook until they are slightly carmelized (about 8 minutes). Then add the garlic and stir for about a minute. Then add the sage, cayenne, pepper and salt and stir another minute. Then increase heat to high, pour in the wine, and stir for a few minutes until it comes to a boil and then reduces a little bit. Reduce heat to low, pour in butternut squash mixture, and stir to combine. Once combined and heated through, taste to see whether you need to add salt, pepper or more cayenne (if you like a little more heat). Then pour over your drained pasta and serve!