This creamy pumpkin black bean soup is made with
a rich coconut milk base and flavored with smoky chipotle pepper and a hint of cinnamon.
Not exact matches
For the
rich base, she uses pureed sweet potato, garbanzos, and Culinary
Coconut Milk from So Delicious.
In this dish you will find a protein -
rich base of creamy quinoa, thanks to Silk's Almond
Coconut Milk, mixed with delicious black lentils and fresh chard, then topped with simply - seasoned roasted rainbow carrots and crunchy almonds.
In addition to all the veggies and potatoes, the
base is a mix of tomatoes and
coconut milk so it's
rich and creamy.
Start with a can of
coconut milk for a
rich and creamy
base.
If you use
Coconut milk as a
base it will make all your smoothies taste
rich, creamy, and deliciously sweet.
Blending part of the sweet potatoes into the broth of this hearty dish yields a
rich, creamy curry
base without an excessive amount of
coconut milk.
Real pumpkin purée and my very own spice mix are the stars here, alongside a
rich and creamy hemp
milk base, a spoonful of whipped
coconut cream, and of course — a brew of some seriously strong coffee.
Rich coconut milk forms the
base of the pudding.
The
base is
coconut milk so it lends a super creamy and
rich base without being as heavy as ice cream.
Black tea provides the background notes and
base and, while I have used both a
rich coconut milk and homemade almond
milk, I prefer the smooth, timid flavor of almond
milk, though any plant -
based milk would do.
The umami from the tomatoes, mixed with the
rich fattiness from
coconut milk, makes for the silkiest, most flavorful curry
base, with minimal effort.
You can, however, tweak this meal and make it considerably healthier by switching the
rich coconut milk -
based sauce for one made with low fat yogurt.
Next time I will try adding a little veggie stock to the
coconut curry
base so it's not quite as
rich (from the
coconut milk)