Coconut Fried Rice
2 c. brown rice
1 c. grated, dry coconut
3 Tbsp. grapeseed oil
2 Tbsp. minced garlic
½ c. diced green onion
1 c. diced onion
1 c. diced carrot
1 pkg. Hawaiian tofu, diced
2 Tbsp. coconut milk
2 Tbsp. tamari
3 Tbsp. yellow curry paste
1 c. bean sprouts
1 c. cashew
2 Tbsp. fresh mint
1 pinch salt (or to taste)
Steam brown rice for 45-50 minutes, or until water is absorbed. Uncover and chill. Put coconut in hot oven and toast for 5–8 minutes or until golden brown. Heat 1 ½ Tbsp. grapeseed oil in a sauté pan and add the garlic. Stir until golden and crispy. Add coconut and set aside. Heat the remaining oil in a large sauté pan and add the onions, carrots, and tofu. Stir until vegetables are browned lightly. Add rice and stir well. Combine coconut milk, tamari, and curry paste in blender and add to pan. Stir well to combine. Add coconut, garlic, bean sprouts, cashews, and chopped mint. Check for proper seasoning and salt if necessary. Serve warm or chilled. |
Roasted Yams with Cranberry and Chevre
5 lb. jewel yams
1 pinch (or to taste) sea salt
1 pinch (or to taste) cayenne pepper
½ c. grapeseed oil
½ c. Craisins
10 oz. fresh goat cheese (chevre)
Place yams on parchment paper on pans and roast at 350 degrees until tender. Cool completely and then peel. Place yam pulp in large mixing bowl. Use paddle blade to thoroughly combine the yams in a mixer, then add the sea salt and cayenne. Add oil and whip at medium speed for at least one minute. Add Craisins and chevre and mix gently by hand just to combine—you still want to be able to see some small pieces of goat cheese here and there. Serve warm or chilled.
Cherry Balsamic Roasted Beets
3 lb. beets, steamed, peeled, and wedged
3 Tbsp. olive oil
3 Tbsp. aged balsamic vinegar
2 oz. dried cherries
2 Tbsp. fresh thyme
1 tsp. sea salt
Toss the beets with olive oil and roast for 30 minutes or until shrinking and browned. Meanwhile, heat the vinegar and add the cherries. Cover and let sit for 15 minutes. Chop fresh thyme and add cherry mixture in a food processor. Puree and toss with the finished beets. Season to taste with sea salt. Serve warm or chilled. |
Sauce--Mango Catsup
1 lb. fresh mango pulp
¼ c. apple cider vinegar
¼ c. succanat
1 tsp. sea salt
½ tsp. cinnamon
Bring the mango to a boil and simmer for about 20 minutes. Add the rest of the ingredients and simmer 25–30 minutes longer—but, don’t let it scorch! Puree and chill or freeze. Keep in refrigerator for up to 16 days. |
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