October 18, 2016 / Lyn Jones / 0 Comments
thefirstmess.com/2013/05/15/little-vegan-chocolate-tarts-spelt-olive-oil-pastry-recip/
1 can of full fat coconut milk, refrigerated for 24+ hours
1-2 tbsp maple syrup
1/2 tsp vanilla extract
Open the can of coconut milk and extract the solid mass of coconut cream from the top of the can (and only the solid mass). The leftover milky water is a nice addition to a smoothie.
Put the solid coconut cream into a medium bowl. Add the maple syrup and vanilla. Beat everything together with a hand mixer on high for a minute or so, or until you’ve achieved an airy whipped-cream-ish result. Store this in the fridge until you’re ready to use it.
Garnish with chopped almonds, cocoa powder dustings etc.
September 30, 2016 / Lyn Jones / 0 Comments
serves 4
Ingredients
- 1 tbsp oil
- 2 tbs mild curry paste
- 500 ml vegetable stock
- 500g potatoes, chopped into 2cm pieces
- 500g sweet potato, chopped into 2cm pieces
- 1 cup McKenzie’s Red Lentils
- 1/2 cup McKenzie’s Chick Peas, prepared and cooked
- 1/2 cup frozen peas
- 100g baby spinach
- 2 tbs coconut milk
- 1/4 cup McKenzie’s Toasted Coconut Chips or slivered almonds
Step 1
Heat oil in a saucepan and cook curry paste over medium heat for 1 minute.
Step 2
Add stock, potatoes and red lentils and bring to the boil, while stirring occasionally. Reduce heat, cover and simmer for 20 minutes, stirring occasionally.
Step 3
Stir in prepared chick peas, frozen peas, baby spinach and coconut milk. Cook for another 3 minutes. Top with toasted coconut chips. Serve.