1 heaped tablespoon of green Thai curry paste About 1 litre of veggie stock 1/2
can of full fat coconut milk About 150gr of rice noodles 200gr of shiitake mushrooms - sliced 1 pakchoi 1/2 block of firm tofu — about 175gr — chopped into small cubes 1 red fresh chilli 1 tablespoon of Tamari sauce The juice of 1/2 lime
Not exact matches
* Just squeeze between paper towel to drain, I wound up with
about 1/2 cup shredded apple after draining ** Chill in the fridge prior to making the topping *** I used the thick part
of a chilled
can of full fat coconut milk or you
can purchase
canned coconut cream
2 teaspoons
coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut oil 1/8 teaspoon ground cardamom 1 1/3 cup israeli couscous (most grocery stores don't have this, but I managed to find it at Trader Joe's) 2 14oz
cans coconut milk (not lite, regular full fat glory), plus more if needed ** 1 cup diced dried apricot (from about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch of salt 1/4 teaspoon vanilla bean paste For Garnish: Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
coconut milk (not lite, regular
full fat glory), plus more if needed ** 1 cup diced dried apricot (from
about 16 apricots) 6 tablespoons white granulated sugar or cane sugar pinch
of salt 1/4 teaspoon vanilla bean paste For Garnish:
Coconut chips about 1/3 cup chopped pistachios whipped cream, either dairy cream or coconu
Coconut chips
about 1/3 cup chopped pistachios whipped cream, either dairy cream or
coconutcoconut cream
1
can full fat coconut milk, refrigerated 24 to 48 hours 1/2 cup fresh squeezed orange juice zest
of 1 large orange (
about 2 teaspoons) 1 teaspoon vanilla extract 1 tablespoons raw honey a handful
of frozen raspberries
About how much would you say you were able to skim off the top
of a
can of full -
fat coconut milk?
1 large onion (
about 2 cups), diced 1 1/4 cups pumpkin seeds 3/4 cups
of buckwheat flour 1/2 cup
of brown rice flour 1/2 cup
of almond flour 1/3 cup
of manchego cheese (optional) 1 teaspoon
of baking powder 1/2 teaspoon
of baking soda 1 teaspoon
of mustard powder 1/4 teaspoon
of salt 1 1/2 cups
of full -
fat canned coconut milk 1/4 cup
of grapeseed oil or another vegetable oil (plus a little more for greasing + for cooking the onion) 2 tablespoons
of dijon mustard (plus more for serving + smearing) 2 tablespoons
of worcestershire sauce 2 cups
of finely chopped loosely packed kale (
about 3 - 5 leaves, stems removed) 1/4 cup
of sunflower seeds (or more pumpkin seeds if you prefer) for sprinkling on top
Ingredients 1 block
of ramen noodles 2 cups boiling water 1/4 cup
canned full fat coconut milk sriracha to taste (I used
about 2 tablespoons) salt to taste half a block
of firm tofu a handful
of chopped peanuts (roasted and unsalted) 1 scallion, chopped few pinches
of fresh cilantro leaves fresh lime wedges