VEGAN COCONUT MACAROON
(Makes ~ 36 bite-sized cookies)
Ingredients
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2 cups shredded unsweetened coconut
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1 cup coconut milk
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2 tablespoons agave nectar (or honey)
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two tablespoons all-purpose flour,
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½ teaspoon vanilla extract
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½ teaspoon almond extract
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1/4 teaspoon salt
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(cocoa powder – optional)
Directions
Preheat the oven to 350 degrees Fahrenheit, and coat a baking sheet with cooking spray or line with parchment paper.
In a heavy saucepan over medium heat, whisk together the coconut milk, agave nectar, and salt. (Optional – For Chocolate Macaroons, add 2 Tablespoons cocoa powder). Add the flour and whisk thoroughly. Heat the mixture to a full boil, and continue to boil for a few minutes or until it has thickened
Remove from the heat and whisk in the vanilla, almond and shredded coconut. Drop the mixture by teaspoonfuls onto the baking sheet, and bake the macaroons for 16 minutes, or until golden brown.
Cool macaroons on the cookie sheet for a couple minutes, then transfer to wire rack to cool completely.
| Gingered Carrot Soup
Serves: 4 to 6
Ingredients
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2 tablespoons vegetable oil
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1 tablespoon ghee or coconut oil
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1/2 cup minced yellow onion
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1/4 cup minced peeled fresh ginger
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3 cups (or more) vegetable broth
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4 cups sliced peeled carrots (~ 1 1/2 lbs)
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1 cup orange juice
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zest from one lemon
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1/4 teaspoon ground cinnamon
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¼ teaspoon cardamom
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dash of nutmeg
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salt and pepper to taste
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1 tablespoon fresh dill or chives (optional garnish)
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1 tablespoon minced peeled fresh ginger (optional garnish)
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1 tablespoon plain yogurt or sour cream (optional)
Directions
Heat oil and butter in heavy large saucepan over medium-high heat. Add onion and minced ginger and sauté until onion is translucent, about 5 minutes. Add vegetable stock and sliced carrots. Reduce heat, cover and simmer until carrots are soft, about 30 minutes.
Working in batches, puree mixture in blender or processor. Soup may be thinned with more stock if necessary. Return soup to saucepan. (Alternatively, you can use a stick blender right in the pot.)
Mix in orange juice. Cook over low heat 5 minutes. Mix in lemon zest, ground cinnamon, cardamom, and nutmeg. Season to taste with salt and pepper. Ladle soup into bowls. If desired, top soup with fresh herbs, dollop of yogurt and ginger strips, and serve.
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