drunken stuffed sweet potatoes

Ingredients

• Servings: 6
• 4 large sweet potatoes
• 2 apples - peeled, cored, and sliced
• 2 tablespoons butter, cut into small cubes
• 1/2 cup
• 1/2 cup chopped pecans
• 1/4 cup maple syrup
• 1/4 cup raisins
• 1/4 cup cranberries
• 1 tablespoon stevia
• 1 1/2 teaspoons coconut oil

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c).
• place sweet potatoes in a microwave-safe dish and cook in the microwave for 5 minutes. add apples to the sweet potatoes and cook in the microwave until sweet potatoes and apples are tender, about 3 minutes more.
• arrange sweet potatoes in a 9x13-inch baking dish and slice each sweet potato down the middle. place butter cubes into each sweet potato.
• mix , pecans, maple syrup, raisins, cranberries, stevia, and coconut oil together in a bowl. stuff sweet potatoes with mixture and apples.
• bake in the preheated oven until filling is bubbling and fragrant, about 30 minutes.

Asian Coconut Rice

Ingredients

• Servings: 4
• 1 (14 ounce) can coconut milk
• 1 1/4 cups water
• 1 teaspoon sugar
• 1 pinch salt
• 1 1/2 cups uncooked jasmine rice

Recipe

Preparation Time: 5 mins Cook Time: 20 mins Ready Time: 25 mins


• in a saucepan, combine coconut milk, water, sugar, and salt. stir until sugar is dissolved. stir in rice. bring to a boil over medium heat. cover, reduce heat, and simmer 18 to 20 minutes, until rice is tender.

grandmother's oatmeal coconut cookies

Ingredients

• Servings: 100
• 1 1/2 cups brown sugar
• 1 cup white sugar
• 3/4 cup butter, softened
• 2 eggs
• 1 tablespoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1 cup oats
• 1 cup crispy rice cereal (such as rice krispies®)
• 1 cup flaked coconut

Recipe

Preparation Time: 15 mins Cook Time: 10 mins Ready Time: 55 mins


• preheat oven to 350 degrees f (175 degrees c).
• beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla.
• stir flour, baking soda, salt, and baking powder together in a bowl. beat into the butter mixture until just incorporated into a dough. fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine.
• drop cookie dough by teaspoonful baking sheets.
• bake in preheated oven until browned, 8 to 9 minutes. cool cookies slightly on baking sheets before moving to cooling racks to cool completely.

Creamy Coconut Polenta

Ingredients

• Servings: 6
• 3 1/2 cups silk® unsweetened coconutmilk
• 1 teaspoon salt
• 1 cup organic cornmeal
• 1/4 cup non-dairy cream cheese
• 1 tablespoon vegan margarine (or butter), or more as needed
• chopped parsley, chives or other herbs, for garnish

Recipe

• bring silk and salt to a boil in a medium saucepan. slowly stir in cornmeal.
• return to a boil, then reduce to a simmer and cook for 15 minutes until very thick, stirring often to prevent polenta from sticking to pan.
• remove from heat and stir in cream cheese and margarine until fully incorporated.
• spoon into a serving dish or press gently into a large oiled bowl, then turn over for molded polenta.
• garnish with parsley, chives or other chopped herbs.

indian chicken curry ii

Ingredients

• Servings: 4
• 3 tablespoons olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 tablespoons curry powder
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• 1 bay leaf
• 1/2 teaspoon grated fresh ginger root
• 1/2 teaspoon white sugar
• salt to taste
• 2 skinless, boneless chicken breast halves - cut into bite-size pieces
• 1 tablespoon tomato paste
• 1 cup plain yogurt
• 3/4 cup coconut milk
• 1/2 lemon, juiced
• 1/2 teaspoon cayenne pepper

Recipe

Preparation Time: 20 mins Cook Time: 25 mins Ready Time: 45 mins


• heat olive oil in a skillet over medium heat. saute onion until lightly browned. stir in garlic, curry powder, cinnamon, paprika, bay leaf, ginger, sugar and salt. continue stirring for 2 minutes. add chicken pieces, tomato paste, yogurt, and coconut milk. bring to a boil, reduce heat, and simmer for 20 to 25 minutes.
• remove bay leaf, and stir in lemon juice and cayenne pepper. simmer 5 more minutes.

Curried Coconut Chicken

Ingredients

• Servings: 6
• 2 pounds boneless skinless chicken breasts, cut into 1/2-inch chunks
• 1 teaspoon salt and pepper, or to taste
• 1 1/2 tablespoons vegetable oil
• 2 tablespoons curry powder
• 1/2 onion, thinly sliced
• 2 cloves garlic, crushed
• 1 (14 ounce) can coconut milk
• 1 (14.5 ounce) can stewed, diced tomatoes
• 1 (8 ounce) can tomato sauce
• 3 tablespoons sugar

Recipe

Preparation Time: 20 mins Cook Time: 50 mins Ready Time: 1 hr 10 mins


• season chicken pieces with salt and pepper.
• heat oil and curry powder in a large skillet over medium-high heat for two minutes. stir in onions and garlic, and cook 1 minute more. add chicken, tossing lightly to coat with curry oil. reduce heat to medium, and cook for 7 to 10 minutes, or until chicken is no longer pink in center and juices run clear.
• pour coconut milk, tomatoes, tomato sauce, and sugar into the pan, and stir to combine. cover and simmer, stirring occasionally, approximately 30 to 40 minutes.

spicy vegan potato curry

Ingredients

• Servings: 6
• 4 potatoes, peeled and cubed
• 2 tablespoons vegetable oil
• 1 yellow onion, diced
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 1/2 teaspoons cayenne pepper
• 4 teaspoons curry powder
• 4 teaspoons garam masala
• 1 (1 inch) piece fresh ginger root, peeled and minced
• 2 teaspoons salt
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15 ounce) can peas, drained
• 1 (14 ounce) can coconut milk

Recipe

Preparation Time: 30 mins Cook Time: 30 mins Ready Time: 1 hr


• place potatoes into a large pot and cover with salted water. bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes. drain and allow to steam dry for a minute or two.
• meanwhile, heat the vegetable oil in a large skillet over medium heat. stir in the onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt; cook for 2 minutes more. add the tomatoes, garbanzo beans, peas, and potatoes. pour in the coconut milk, and bring to a simmer. simmer 5 to 10 minutes before serving.