Simple Feasts

ovo-lacto:

How-to Make Whipped Coconut Milk Cream

Step 1: Buy a can of full fat coconut milk.
Step 2: Place it in the fridge overnight.
Step 3: Open the can without shaking it or turning upside down.
Step 4: Carefully spoon out the top layer of opaque white stuff that has gathered at the top of the can. Spoon into a mixing bowl. You will be left with about 1/2 cup of white syrup-y looking translucent liquid. Leave this in the can. Note: I use this leftover liquid in numerous coconut-y recipes. Plus, it makes a great coconut syrup - almost like a hydrated extract of coconut flavor.
Step 5: Add 2-3 Tbsp of powdered confectioners sugar to the white stuff. Optional: add cinnamon, vanilla bean - any small amount of flavor you’d like.
Step 6: Grab a hand beater (simple mixers work just as well as expensive ones)
Step 7: Whip the coconut milk froth until creamy. Start on low and move to a higher speed, move the beater in an up and down motion to infuse the mixture with as much air as possible.
Step 8: Serve! You can spoon on top of ice cream, for cream pies, into coffee latte mugs, or eat with a spoon - I guarantee you’ll be licking those beaters. And the bowl. 

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hellyeahrecipes:

Hearty Tomato Soup

• 2 tbs olive oil
• 1 medium onion, chopped
• 5 cloves of garlic, roughly chopped
• 1 kg plum tomatoes or any other juicy tomato, quartered
• 1 tsp dried basil powder
• 4 cups vegetable stock
• 1 tsp sugar
• salt, pepper and red chili flakes to taste
• handful of chopped parsley to garnish

1. Heat oil in a saucepan and add onion. Once it starts to get translucent, add chopped garlic. Stir for a few seconds before adding tomatoes, basil powder, vegetable stock, sugar, salt, pepper and chili flakes. Simmer half covered for about 40 minutes. Keep an eye on the stock- of it starts to dry up, you can add more.
2. Pulse the broth using a hand blender until smooth. Garnish with parsley and serve hot with garlic bread.

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lisa-and-amy:

Sometimes you just need to use up all of those leftover bits in the fridge. This is what I came up with. It is pretty nutritious with all those vegetables and the protein from the chickpeas and the whole grain brown rice.

1 T. olive oil

1/2 large onion, diced

1 stalk celery, diced

1/2…

greenfuss:

This is a wonderful, colourful, and yummy salad. It is so quick to make that it makes for a perfect quick lunch.

Couscous Confetti Salad (from The Vegan Project)

1 1/2 cups dry whole wheat couscous

2 cups boiling water

3 - 4 Green onions, finely chopped (including tops)

1 Red bell…

healthfoodstalker:

I had two new friends over for dinner last night and they warned me that they were “meat and potato” people, not veggie lovers.

So I grilled a couple of steaks (a real splurge if you buy organic meat), threw a pan of quartered, small yukon gold potatoes in the oven with a dash of olive oil,…

hellyeahrecipes:

Grapefruit Margarita

• 2 oz tequila
• 2 oz orange liqueur
• 2 oz fresh-squeezed lime juice (~2 limes)
• 6 oz fresh-squeezed Texas grapefruit juice (1 grapefruit)
• Simple syrup, to taste (optional)
• Salt, for rim (optional)
• Grapefruit wedges, for serving (optional)

1. Mix tequila, orange liqueur, lime, and grapefruit juices well. If you think you need a little more sweetness, add a splash of simple syrup.
2. Rub one of the used lime or grapefruit rinds around the rim of two glasses and dip in cocktail salt.
3. Fill each glass with ice and pour in the margarita.

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