BRYANNA’S COCONUT-CORN SPREAD

June 26, 2021 / Lyn Jones / 0 Comments

Butter substitute for spreading on breads, potatoes & vegetables. This spread is easy, inexpensive  & needs no exotic ingredients. It melts when spread on hot food and has a clean rich taste.
Yield: about 2 cups

1/3 cup yellow cornmeal
1/3 cup cold water
2/3 cup hot water
1/2 cup warm water
1/2 cup finely shredded (grated?) UN-sweetened coconut
1/3 cup nondairy milk
2 teaspoons lemon juice
1 1/4 teaspoons salt

Mix in a microwavable bowl or a small saucepan, the cornmeal + 1/3 cup of the cold water then the hot water. Stir well.

Cook in a double-boiler-type arrangement (with the saucepan inside of another pan of simmering water) for 10 minutes, OR MW on high power in the bowl for 1 minute, whisk, mw 1 minute more, whisk, and microwave 1 minute more.

Place this in a BLENDER along with the warm water, coconut, lemon juice & salt.
Blend for several minutes until as smooth as possible (this is important). Be patient!
It may have a bit of graininess from the coconut, but should not have much.

Place in a covered container in the refrigerator. It firms up nicely but remains spreadable.
It’s good on veggies, too, and you can add garlic & broil it for garlic toast (maybe with a sprinkle of vegan parmesan).

Nutrition (per 2 tablespoons): 27.8 calories; 53% calories from fat; 1.7g total fat; 0.0mg cholesterol; 151.9mg sodium; 27.3mg potassium; 2.8g carbohydrates; 0.6g fiber; 0.2g sugar; 2.2g net carbs; 0.6g protein; 0.6 points.

 

Cinnamon Spiced Pumpkin Soup (Aldi)

June 19, 2021 / Lyn Jones / 0 Comments

Serves: 4-6

Ingredients

  • 2kg butternut pumpkin, skin and seeds removed and cut into large cubes
  • 3 medium potatoes, peeled and cut into large cubes
  • 1 small onion, roughly chopped
  • ½ tsp ground cinnamon
  • 1 litre vegetable stock
  • 2 cups water
  • 200ml thickened cream
  • 2 tablespoons sour cream
  • 3 Tab fresh chives, finely chopped
  • olive oil to drizzle
  • salt and cracked black pepper, to taste
  • nutmeg, sprinkled to taste
    1. Into a deep pot, place all ingredients, except cream, chives and sour cream.
    2. On medium heat, bring to a boil then reduce heat and simmer for about 35 minutes, or until vegetables are tender.
    3. Let soup mix cool slightly, then blend soup mix with stick blender until smooth.
    4. To serve: Add the cream and sour cream and stir through.
    5. Garnish with chives, salt, pepper taste. Serve immediately.

    TIP: Serve with your favourite crusty bread

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