Another winner from Vegan Comfort Food! Next time I would double the sauce.
- 1/2 c finely chopped onion
- 2 cloves garlic, minced
- 2 tbsp oil
- 1 c full fat coconut milk
- 3 kaffir lime leaves
- 1/4 Thai basil, chopped
- 2 tbsp green curry paste
- 1/2 tsp salt
- 1 tbsp lime juice
- 1 large cauliflower, leaves trimmed off
Preheat oven to 400.
In a small sauce pan, heat oil over medium heat, sauté onions and garlic til soft. Stir in remaining ingredients and cook for 4 – 5 minutes until it thickens.
Place the cauliflower in a cast iron skillet and pour half the sauce over the bottom allowing it to seep in. Careful flip over and pour the rest over the top.
Bake about 45 min basting several times until golden and caramelized.
Carve into slices and serve.
Serves 4 – 6.
This soup is made from pantry staples, so it is perfect for one of those night when you don’t want to cook, it is so good and so easy you’ll want put it in regular rotation. It’s vegan too!!
- 2 tbsp coconut oil or olive oil
- 1 medium onion, sliced thin
- 2 garlic cloves, finely chopped
- 1 2½-inch piece ginger, peeled, finely grated
- 2 tbsp curry powder
- ¼ tsp crushed red pepper flakes
- 1 c red lentils
- 2 a 14.5-ounce can crushed tomatoes
- Salt, freshly ground pepper
- 1 13.5-ounce can unsweetened coconut milk, shaken well
- Lime wedges (for serving)
- ½ c finely chopped cilantro
- 1/2 c basil, chopped
- 1/4 c roasted peanuts, chopped
Heat oil in a medium saucepan over medium. Cook onion, stirring often, until softened and golden brown, 8–10 minutes. Add garlic, ginger, curry powder, and red pepper flakes and cook, stirring, until fragrant, about 2 minutes. Add lentils and cook, stirring, 1 minute. Add tomatoes, coconut milk , a generous pinch of salt, and 2½ cups water; season with pepper. Bring mixture to a boil; reduce heat and simmer gently, stirring occasionally, until lentils are soft but not mushy, 20–25 minutes. Season soup with more salt and pepper if needed.
To serve, divide soup among bowls. Top with basil, peanuts and cilantro. Serve with lime wedges.
This is perfect for a quick and tasty weeknight meal.
4 oz snow peas, blanched
2 tbsp vegetable oil
2 – 3 tbsp red curry paste
1 1/2 c light coconut milk
1/2 c vegetable stock
4 kaffir lime leaves
1 lb shrimp
2 tbsp lime juice
2 tbsp fish sauce
3 tbsp cilantro
1 scallion sliced thin
In a skillet heat oil over medium heat. Add curry paste and stir for 30 seconds. Add coconut milk, stock, and kaffir Lime leaves. Simmer uncovered for 3 minutes. Add shrimp and cook until bright pink. Add lime juice, snow peas and fish sauce and stir to blend. Remove like leaves.
Serve over rice top with cilantro and scallions.
These aren’t quite whole30 since they frown of food that is legal but looks illegal. I’m sick of eggs, so I don’t care.
1/2 c coconut flour
1/8 tsp salt
1 tsp baking powder
1/2 c almond butter
1/2 c chopped pineapple
1/3 c coconut milk
Combine dry ingredients. Combine wet ingredients. Combine all and whisk until smooth.
Heat a griddle over medium heat, when hot pour a 1/4 C batter onto griddle and cook 3 – 4 minutes per side. Let the first side cook a little longer so it’s easier to flip. These are very delicate.
Makes about 12 pancakes.
This recipe was inspired by Nom Nom Palio. It is so delicious you will almost forget it’s made with Cauliflower. You can buy cauloflower rice at TJ’s or make your own hy pulsing cauliflower florets in a food processor.
2 tbsp coconut oil
1 small onion, finely chopped
16 oz cauloflower rice
1/2 c coconut milk (I use TJ’s lite version in a can)
1 c pinapple chopped into small
1 c green onions, sliced thin
Salt and pepper to taste
In a large skillet with a lid, heat the coconut oil over medium heat, add onions and a pinch of salt and cook until onions are translucent. Add cauliflower and coconut milk, stir and cover until coconut milk is absorbed. Remove from heat and stir in pineapple and green onions.
Serves 4 – 6
Quick and healthy breakfast smoothie.
1 c coconut milk
1 c frozen pineapple
1 c baby kale
1 c baby spinach
Blend and enjoy!
This is the best peanut sauce – sweet from the coconut milk, salty from the peanut butter and spicy from the chile garlic sauce. It goes great with spring rolls or chicken.
3/4 c unsweetened coconut milk
1/4 c chunky all-natural peanut butter
1 TBSP fish sauce
1 TBSP coconut palm sugar or brown sugar
1 TBSP Thai red curry paste
2 tsp chile-garlic paste
1 TBSP lime juice
Place everything but the lime juice in a small saucepan and whisk to combine. Bring to a simmer over medium heat, stirring occasionally, until the ingredients are evenly combined, about 3 minutes total. Remove the pan from the heat, stir in the lime juice, and transfer the sauce to a small bowl to cool.