Now more aware of the health benefits of coconuts, I’ve been seeing how I can get more of the wonderful power food. Here’s a simple recipe for homemade coconut butter that you might want to try too.
Meagen, the Vegan Food Addict, says, “Coconut butter, sometimes referred to as creamed coconut, is becoming increasingly popular. With its popularity, however, it can be expensive and often difficult to find. The good news though is that you can still enjoy it…just make your own! If you have access to shredded coconut or coconut flakes, you are in luck.
Check out this recipe:
Homemade Coconut Butter
Yields approximately 1 cup
4 cups unsweetened flaked coconut
Place coconut in the bowl of a food processor and process for 5-10 minutes*, or until smooth; stopping occasionally to scrape sides of bowl.
Store coconut butter in an airtight container at room temperature, in the fridge, or freezer. Coconut butter will begin to solidify after resting.
*Processing time may take more or less time depending on food processor”
Meagen has many more tasty recipes including Tikil Gomen, (Ethiopian Cabbage and Potatoes). Check out her blog.
Coconut Butter and more from Meagen: ttps://veganfoodaddict.wordpress.com
This recipe from Ayu Spicy is loaded with protein and keeps for several days refrigerated – where it just gets better.
Mango & Chickpea Tabouli – Serves 4-6
- 1/4 cup fresh orange juice
- 2 limes, juiced
- 1 1/2 Tbl. Indian curry powder, toasted in a dry frying pan
- 2/3 cup yogurt (for vegans – substitute soy yogurt or coconut yogurt. See https://reneeriley.wordpress.com/?s=coconut+yogurt)
- 1 tsp. orange zest, grated – just the orange part not the white pith
- 1 cup cooked rice or quinoa
- 1 can (439 g, about 16 oz) garbanzo beans (chickpeas), drained
- 1/4 cup raisins
- 1 ripe mango cut into 1 1/2 cm x 1 1/2 cm pieces (under 2 inch cubes)
- 2 Tbl. coriander leaf, chopped
- 1/4 cup toasted slivered almonds
In a medium sized bowl mix the orange and lime juices, the curry powder, yogurt, and the orange zest. When this is well mixed add the cooked rice or quinoa and stir again.
Now add the garbanzo beans and raisins, mixing well. Finally add the mango pieces and the chopped coriander leaf and mix gently.
Set the tabouli aside, covered, for at least an hour for the flavors to mix and mature. When you are ready to eat, turn it onto a serving dish and garnish with the toasted almonds.
This tabouli keeps well in the fridge. If you plan to have leftovers, don’t sprinkle all the almonds on at once but save some for when it comes ot of the fridge an sprinkle on just before serving.
Enjoy your meal!
“Salamat makan,” Renée
from: “Food Glorious Food” Bali Advertiser, 12-26 Oct. 2016, 45)
This weekend, the second annual Bali Vegan Festival was held in Ubud. It was fabulous – with speakers, classes, talks, movies, music, food, and, of course, ideas.
To show you how wonderful – and easy – making healthy vegan food can be, here’s a recipe from the Bali Vegan Festival program.
The raw, vegan soup is a creation of Chef Arif Springs and his team at Taksu, spa and restaurant and a sponsor of the festival. http://www.taksuspa.com/.
- 2 tbsp cashew nuts
- 1 tsp virgin coconut oil
- 1 cup coconut water
- 1/2 cup coconut milk
- 4 stalks lemongrass
- 1 tsp honey (or if you are vegan, substitute agave nectar, coconut nectar, or maple syrup)
- Pinch of diced garlic
- 2 tbsp lime juice
- Sea salt to taste
- Zucchini, cucumber and/or coriander for garnish
- Soak cashews in water for two hours.
- Cut a thin slice from a clove of garlic and dice finely.
- Juice lemongrass (strain out the pulp).
- Blend all ingredients until smooth.
- Garnish with pealed zucchini, cucumber and/or coriander. A zucchini flower adds a decorative finish.
Serve at room temperature or refreshingly chilled for a hot day. Recipe for two.
Salamat malam, Renée
As a great appetizer or a vegetarian main dish, these patties are high in protein – and tasty. Plus you can vary the taste by your choice of mushroom. And you can choose just to make the mushroom sauce and lemon aïoli if you have prepared veggie patties.
Makes: 30 small patties or 8 big ones.
- 1 recipe of Tempe Potato Patties uncooked (http://baliadvertiser.biz/potato/) – see below or buy prepared tempeh patties from you local health food market
- 1/2 cup chopped fresh dill
Ingredients for the mushroom filling:
- 1 Tbl. olive oil
- 2 cloves garlic, finely chopped
- 4 shallots, thinly sliced
- 100 g. (3/4 cup) fresh shitake mushrooms, cleaned and chopped
- 200 g ( 1 1/2 cups)fresh portobello mushrooms, cleaned and chopped
- 1 Tbl. crumbled dried thyme leaves
- 1 tsp. lemon juice
- salt and pepper – to taste
Ingredients for the Lemon Aïoli
- 4 hard-cooked egg yolks, save the whites for another use
- 3 Tbl lemon or lime juice
- 1/4 tsp. sugar
- 1/4 tsp. freshly ground pepper
- 1/2 tsp. sea salt
- 2 pinches of ground cayenne
- 2 tsp. Dijon mustard
- 1 tsp. lemon zest, finely grated
- 1 small clove of garlic, pressed
- 5 Tbl. extra virgin olive oil
Make the recipe for Tempe Potato Patties up to the point where you form the patties or – as I would do – open up your Life Foods veggie patties.
If you love cooking, you can make your own patties:
Tempe Potato Patties from http://baliadvertiser.biz/potato/
Ingredients for Potatoes :
– 350 gr. (about 1.4 cups or 12.34 ounces) potatoes
– ½ tsp. salt
– ¼ tsp. cumin powder
– ¼ tsp. coriander powder
– 1/8 tsp. cayenne or red chili powder
– 1 clove garlic, pressed
– 2 Tbl. celery leaves finely chopped
– pepper to taste
Ingredients for Tempe :
– 100 gr. (3/4 cup or 3.53 ounces) tempe
– 1/8 tsp. salt
– 1/8 tsp. cumin powder
– 1/8 tsp. coriander powder
– cayenne or red chili powder to taste
– pepper to taste
– 1 egg beaten in a small bowl
– ¾ cup bread crumbs on a small plate
– Canola oil for frying
Boil the potatoes in their skins until soft. Set aside until cool enough to handle and then remove the skins. Mash the potatoes with a potato masher. Once they are evenly mashed add the salt, cumin, coriander, chili powder, celery leaves, and pepper. Mix well. Set this aside.
Boil the tempeh for about 10 minutes or until done. Mash the tempeh. Add the salt, cumin, coriander, chili powder, and pepper. When this is well mixed add the potato mixture and mix very well. Adjust the seasoning to taste. Make patties about 6 cm in diameter and 2 cm thick from this mixture. You should have about 8-9 patties.
Or – if you don’t have time or the passion for cooking, buy quality veggie patties such as those from Life Foods:
Whatever your choice, cook the patties:
Heat about 1 Tbl. canola oil in a non-stick frying pan big enough to hold all the patties in one layer. (You can also do this in two batches – it is important that they are in one layer.) While the oil heats, take a patty and dip it in the beaten egg and then in the bread crumbs, coating both sides of the patty. Do this with the remaining patties. Fry the patties until golden brown and then flip them over and brown the other side, adding oil as needed. These are most delicious when well browned and served warm.
Set this aside.
Make the mushroom filling by heating 1 Tbl. olive oil in a frying pan. When the oil is hot add the garlic and shallots, stir frying until the shallots are limp. Crumble in the dried thyme leaves, giving it a good stir and then add the shitake and Portobello mushrooms. Stir fry these over a high heat until they start to brown and release their juices. Season with lemon juice, salt and pepper and continue stir frying until most of the juice evaporates. Remove from the heat and set aside.
If you are making appetizers, take a spoonful of the Tempe Potato Patty dough and flatten into a 5 cm disk. Make another one the same size. Put 1 tsp.of the mushroom filling on a disk and top with a sprig of dill. Take another disk and lay on top of the mushroom filling, pushing down to flatten and pinching the sides closed. Continue like this until you have used all the tempe potato dough and the sautéed mushrooms. You should have about 30 small filled patties.
If you want to eat this as a vegetarian main course make the patties bigger and fill with a larger amount of sautéed mushrooms. You should have about 8 large filled patties.
Keep the patties warm in the oven until ready to serve.
As you are cooking the patties, make the lemon aïoli.
Put all the ingredients for the lemon aïoli, except the oil, in blender, food processor, stick blender container or a deep mortar with a pestle. Combine the ingredients until smooth. Slowly add the oil while continuing to mix. Taste and correct for salt, pepper and lemon juice.
You can either drizzle the sauce over the patties or serve it in a bowl for each diner to dip into.
Recipe by Ayu Spicy in “Food Glorious Food” from Bali Advertiser, 14-28 Sept. 2016, p. 44
Enjoy – and as they say in Bali, “Selamat makan,” Renée
Images from: <http://www.justpaleofood.com/wp-content/uploads/2016/05/garlic-roasted-sauteed-mushrooms.jpg>; <http://4.bp.blogspot.com/-J3C2dwY3n0w/R5EQPDZomwI/AAAAAAAABeg/2t44EYXSWeg/s640/tempeh2.jpg>; <http://www.epicurus.com/food/recipes/wp-content/uploads/2012/01/AddHerbs.png>; <https://thumbs.dreamstime.com/m/boiled-potatoes-their-skins-raw-parsley-39400568.jpg>
Although I don’t remember my Grandma Riley, she lives on in her good cooking. Here’s another delicious family recipe handed down from our grandma to my cousin Elaine:
1 – 15oz. can of pineapple rounds (cannot use fresh pineapple) – save juice in can
1 – cup light brown sugar
1 – stick of butter
1 1/2 cup – white sugar
3 – eggs
1/2 cup – cold water
1 1/2 cup – flour
2 tsp. – baking powder (rounded)
1 tsp. – vanilla
Melt brown sugar and butter in cast iron skillet until the mixture bubbles.
Add pineapple rounds in the bottom of the skillet.
In a separate bowl, mix white sugar, eggs, water, flour baking powder, & vanilla.
Pour over pineapple mixture.
Bake: at 350 degrees for 30-45 minutes. (Done when a toothpick comes out clean).
Elaine says this pineapple upside-down cake is best served with pineapple curd and whipped cream.
Pineapple curd recipe
Cream together –
1/2 cup sugar
1/4 cup butter (margarine)
1 or 2 eggs well beaten…
1 heaping tablespoon flour
Heat juice – saved juice from the can of pineapple….
Add above mixture of creamed sugar and margarine,
Add 1 heaping Tablespoon of flour,
Stir constantly until thick and smooth…
Let cool and serve with real whipped cream over cake ….makes a nice presentation.. and now we are all hungry…
Serves: 10 – unless Thor is home 🙂
Ducks on Jalan Bisma, Ubud, Bali.
“A decade ago, the trailblazers at Meatless Monday asked Americans to go flesh-free 1 day a week. Now that people in 29 different countries have embraced the switch, it’s a movement with serious impact.
‘Eliminating a day of meat can cut your weekly saturated fat by about 15%,’ says Peggy Neu, president of the Monday Campaigns. It also saves fossil fuels: If all Americans avoided meat and cheese 1 day a week for a year, we’d save the same amount as taking 7.6 million cars off the road. That’s a lot of bang for your veggie burger buck.”
“Is It Monday Yet? Try Crispy Black Bean Corn Cakes with Avocado Salsa — or one of the nine other delicious meatless recipes from Mario Batali and other premier chiefs–from <prevention.com/meatless-recipes>”
From: “New Food Rules” by Mark Bittman in Prevention, March 2014, p. 91.
Gado gado, a Balinese salad (served with peanut sauce) is a traditional vegetable dish. What makes this healthy salad particularly delicious is, of course, the peanut sauce.
Gado gado is simple and healthy.
This recipe from Payuk Bali: Balinese Cooking Class serves four.
Ingredients for the salad:
– 100 gr (3.53 oz) long beans, cut and blanched
– 1 cup (240 mL) bean sprouts, blanched
– 100 gram (3.53 oz) spinach, blanched
– 1 young carrot, thinly sliced
– 1/4 head of cabbage, chopped and blanched
– 1 piece tempe, deep fried, thinly sliced
– 1 hard boiled egg, cut in wedges (optional for vegetarians)
– 2 tsp. (10 gram) shallots, sliced, fried
– 1/2 cup (120 mL) Balinese peanut sauce (see previous post).
The presentation varies.
Mix the ingredients together as you wish – and serve.
See the previous post for the Balinese peanut sauce recipe.
I think you will love gado gado too.
“Selamat makan” (enjoy your meal),
Balinese meals include wonderful sauces. Many are spicy; my favorite is the peanut sauce, often used for satays and for a tasty Indonesian salad, gado-gado.
This peanut sauce recipe from Payuk Bali: Balinese Cooking Class in Ubud, Bali, serves four.
– 300 gram (10.58 oz.) peanuts
– 1 clove garlic
– 4 shallots
– aromatic ginger – to taste
– 12.5 gram (.44 oz) brown sugar (or palm sugar in Bali)
– fresh (or dried) chili pepper – to taste
– fresh lime juice
– 1 Tbsp sweet soy sauce
– coconut milk (or water)
Fry the peanuts until golden brown, remove from the pan and leave to cool.
Drain off all but a little of the excess oil.
Grind the peanuts to make a paste.
Add fresh chili pepper, garlic, salt, brown sugar, and aromatic ginger to the peanut paste, grind to mix. Sample to adjust flavor.
Put peanut pate in a pan, add a little water to thin—use coconut milk for richer taste.
Add sweet soy sauce into the peanut sauce to taste and bring to a boil.
Simmer peanut sauce until thick and season with lemon or lime juice.
Here’s another yummy recipe from my cousin Elaine, who has won cooking awards at the Illinois State Fair. It is so good that she has to watch that her son (I won’t say which one) doesn’t sneak the cake into his room to eat the whole thing :). If you are looking for a new holiday cake recipe that everyone who loves chocolate will want, here it is (and you will have only one pan to clean).
“Candy” Chocolate Cake
Add first three ingredients in a sauce pan and bring to a boil:
– 2 sticks oleo
– 1 c. water
– 3 Tb. cocoa
Turn off the heat.
– 2 c. sugar
– 2 c. flour
– 1/2 tsp. salt
– 1 tsp. soda
– 1 tsp. vanilla
– 2 eggs beaten
– 1/2 c. buttermilk
Put mixture in a 15 x 11 jellyroll pan
Preheat oven to 350 degrees. Bake for about 25 minutes (but start watching after 15 minutes)
In the same pan, boil
– 1 stick oleo
– 3 Tbs. cocoa
– 6 Tbs. milk
– 1 box powdered sugar (about 3 cups)
– 1 tsp. vanilla
When you take the cake out of the oven, poke holes with a fork all over the cake (so the frosting will soak in).
Spread frosting on the warm cake.
(Optional – sprinkle chopped nuts on top)
Coffee Beef Roast
My cousin Elaine is a terrific cook. She has won prizes in competitions at the Illinois State Fair, and this recipe is her favorite way to make a beef roast. It’s easy too.
Start with a beef roast, any type.
Put roast in a shallow baking dish, cover top with a sprinkling of McCormick’s Lemon Pepper seasoning.
Bake at 450 degrees for 15 minutes. Lower heat to 350 degrees and add two cups of already brewed strong black coffee. Bake until done. Add more coffee if necessary to keep roast moist.
Use pan drippings to make gravy.
Although Elaine says she seldom has any leftovers, they can be made into a most delicious hash.