Curried Coconut Veggies

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You might be thinking that this blog is starting to become the curry and coconut blog, but this winning combination is just too delicious not to add it to everything…except for cookies.  Curry cookies takes that idea a little too far.  :)

Now onto the recipe–coated in a creamy and flavorful sauce, these tender curried veggies are a warm side dish to complete any meal.   The simple steamed vegetables absorb the rich sauce, which is infused with golden curry spices that add a wonderful aroma.

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Curried Coconut Veggies
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Ingredients
  1. steamed frozen or fresh veggie mix such as broccoli, peas, cauliflower, carrots, baby corn, bell peppers etc.
  2. 1 cup coconut milk + optional scoop of plain coconut yogurt
  3. 1 tbsp. ground flaxseed
  4. 1 tbsp. coconut oil
  5. 1 to 2 cloves minced garlic
  6. 1/2 tbsp. curry powder
  7. 1 tsp. turmeric
  8. optional 1 tsp. chili powder
  9. salt and pepper to taste
Instructions
  1. Whisk flaxseed into coconut milk and set aside for 10 minutes. Meanwhile, steam vegetables until tender. Sautee garlic in coconut oil at low heat for a few minutes. Add spices and let the heat bring out their flavors then add coconut/flax mix and stir. Add steamed veggies and mix to coat with the sauce. Add salt and pepper, optional scoop of coconut yogurt and serve.
Simple Sweets & Treats http://simplesweetsandtreats.com/

One-Pot Red Lentil Dal

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Happy 2015!   Celebrate the new year with this soothing and healing batch of lentil dal. It is easy to make, very nourishing and will facilitate health and satisfaction.
The aromatic spices in this dish mesh with the warming and creamy lentil dal for a comforting dish that will warm and satisfy a hungry stomach.  These fragrant spices add a delightful touch to the simple yet satisfying lentil that can be left in a pot on the stove over medium heat until the mixture absorbs the moisture and flavors fully, where it becomes creamy and thick.   


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According to ancient medicine, it is healthy in the winter to consume foods that have a warming effect on the body, such as cooked soups, beans, legumes and rice with warming spices and herbs.  It also helps the body’s immune system to keep it warm and fuel immunity and general health. On the other hand, it says how the juicy fruits and crisp veggies available during summer have a cooling effect on the body. 

One-Pot Red Lentil Dal
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Ingredients
  1. 2 cups red lentils, rinsed
  2. 6 cups water
  3. 2 cloves minced garlic
  4. 1 tbsp. oil
  5. 1 tbsp. turmeric
  6. 1 tbsp. curry powder
  7. 1 tbsp. dried cilantro
  8. 1 tsp. dried ginger
  9. 1 tbs. cumin
  10. 1 tbsp. brown sugar
  11. optional fresh chopped cilantro and 3 handfuls spinach stirred in at the end
  12. pink salt and pepper to taste
Instructions
  1. Add all ingredients except brown sugar, greens, and s & p. to a large pot and bring to a boil; mix ingredients together then turn down to simmer covered for 40 minutes to an hour. You will know it's done when lentils have fully absorbed all the moisture. It should be creamy and thick with little excess water. Stir in brown sugar, greens, and salt and pepper and allow to cool before serving.
Simple Sweets & Treats http://simplesweetsandtreats.com/

 

 

 

Frosted Peppermint Brownie Cake

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This frosted peppermint cake is a version of the Snow Covered Brownies only it’s in cake form with mint frosting instead of vanilla.   And it is all dusted with crushed peppermint for a delicious holiday treat that is rich and chocolatey with a soothing peppermint frosting.

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Frosted Peppermint Brownie Cake
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Ingredients
  1. brownie recipe
Frosting
  1. 2 cups powdered sugar
  2. 1/4 cup earth balance butter
  3. 1/4 tsp. peppermint extract or 1/2 for mint lovers
Instructions
  1. Bake brownies according to recipe except leave the brownie batter uncut, and prepare frosting. After brownies have cooled, top with chilled mint frosting and crushed peppermint. *
Notes
  1. *Add candy canes or peppermints into a sealed ziplock bag and smash against a wooden cutting board or counter quite a few times until crushed.
Simple Sweets & Treats http://simplesweetsandtreats.com/

Snow Covered Brownies

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Glazed with icy frosting and topped with crunchy sprinkles, these fudge brownies are perfect to bake for the holidays or any occasion.   The brownie base is gluten-free, dairy-free, soy-free and made with natural ingredients.   The layer of frosting is super simple and adds an extra touch of sweetness to this rich and chocolatey recipe.
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Snow Covered Brownies
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Ingredients
  1. brownie recipe
Frosting
  1. 2 cups powered sugar
  2. 1/2 cup butter or earth balance butter
  3. 1 tsp. sea salt or pink crystal salt
  4. 1 tsp. vanilla extract
  5. sprinkles
Instructions
  1. let butter melt to room temperature then mix with the sugar. Add the rest of the frosting ingredients and mix until frosting forms. Spread frosting over brownies and dust with sprinkles and additional salt.
Simple Sweets & Treats http://simplesweetsandtreats.com/

Pecan Pie

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The holiday season is not complete without pecan pie.  The soothing flavor of cinnamon and buttery taste of crunchy pecans combine to create a harmonious blend of flavors.  This holiday recipe is also simple to create if you have a food processor or high-power blender on hand. It is a no-bake recipe and doesn’t require any flour, butter, or refined sugar–it utilizes natural ingredients, but still retains the comforting and warm flavors of traditional pecan pie.

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This pie is dense and filling, yet leaves you feeling light without the usual bloated feeling.   The crust is made out of nuts and natural fruits topped with a smooth and creamy layer of cinnamon sweetness.

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Gluten-Free Raw Pecan Pie
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Crust Ingredients
  1. 3/4 cup pecan pieces
  2. 1/4 cup almond meal
  3. 1 cup fresh or dried dates, pitted
  4. dash of cinnamon and sea salt
Filling Ingredients
  1. 1 cup soaked dates, pitted
  2. 1 tsp. vanilla
  3. 1/3 cup almond milk
  4. dash of cinnamon and sea salt
Instructions
  1. Prepare ingredients then add the crust ingredients to a food processor, and blend until a crumbly mixture forms. Roll dough into a ball with your hands then press flat into a pie tin. Next, add wet filling ingredients into a blender and blend on high until very creamy and slightly thick. Pour over crust and top with additional pecans and sprinkles of cinnamon. Serve room temp or enjoy chilled or frozen.
Notes
  1. *Keep in mind that the final flavor of this recipe depends on the quality and variety of the dates
Simple Sweets & Treats http://simplesweetsandtreats.com/
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Gluten Free Gingerbread Cookies

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Not only do these cookies make your kitchen smell amazing, but they taste delicious, and look cute too!  Warm and fresh from the oven, these cookies are infused with the traditional flavors of molasses, ginger, and cinnamon that combine perfectly with a sweet and creamy vanilla frosting.  Also, it’s the perfect recipe to make with kids as they can decorate their own gingerbread men.  Feel free to add creative toppings like gumdrops or chocolate chips for eyes and buttons. These gingerbread babies are almost too cute to eat!

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Gingerbread cookies are definitely a classic treat of the Christmas season.  But traditional gingerbread usually contains gluten, eggs, butter–ingredients that can cause inflammation and intestinal issues. Alternatively, these cookies are dairy-free and gluten free, yet they taste like the real thing! Who doesn’t want a healthier version of a classic Christmas cookie?

Gingerbread Babies with Buttercream
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Dry Ingredients
  1. 2 cups flour (GF all purpose flour for gluten free version)
  2. 1 tsp. baking powder
  3. 1/4 tsp. cinnamon
  4. 1 tsp. ginger
  5. 1/4 tsp. nutmeg
Wet Ingredients
  1. 1/3 cup earth balance
  2. 1/3 cup molasses
  3. 1/3 cup brown sugar
  4. 1/4 tsp. vanilla extract
  5. 1/4 cup of water
  6. 1tbs. blended flax seeds soaked in 3 tbs. water for 10 minutes (or flaxseed meal + the water)
Frosting
  1. 3 cups powdered sugar (organic powdered sugar for vegan version)
  2. 3 tbs. earth balance
  3. 1/4 tsp. vanilla extract
  4. dash of sea salt
  5. enough almond milk for desired consistency (about 2 tbs.)
Instructions
  1. Mix dry ingredients together in a medium mixing bowl.  Mix first five wet ingredients together in a separate bowl, then add soaked flaxseeds or flaxseed meal and mix; add to dry ingredients and mix until just combined.  Preheat oven to 350 degrees and line two baking trays with parchment paper.  Roll cookie dough into a ball then flatten onto counter space sprinkled with flour.  Use cookie cutters to cut out gingerbread and add to trays.  Bake for about 10 minutes.  While cookies are cooling, melt earth balance to room temp until it has melted to a soft and creamy consistency; add powdered sugar ingredients and mix until desired frosting consistency forms.  Frost cookies however you'd like. Eat these cute little cookies if you dare. :0
Simple Sweets & Treats http://simplesweetsandtreats.com/

Sweet Potato Curry Soup

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Autumn and winter are definitely the seasons for soups and all things curry.   Nothing can warm you from the inside and still satisfy your empty stomach as much as a hearty soup.   This sweet potato curry is full of classic spices that, along with the savory flavor of garlic, add just enough heat but don’t overwhelm the soup with spice.  These warming spices are perfectly balanced by coconut yogurt–a crucial ingredient that softens the spiciness with its cooling creaminess. The sweet potatoes and other veggies soak up this flavorful mixture and become soft and delicious.
 
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Coconut yogurt hardly has any flavor, but it can be used in place of cream in so many dishes, from dips and soups to taco salads or baked potatoes. It adds such a creamy, yet light texture that makes any recipe considerably better. You can also use coconut milk (and maybe even almond milk, although I haven’t tried it) and it will be very similar in texture and flavor.

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Sweet Potato Curry Soup
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Ingredients
  1. 3 cloves minced garlic
  2. 1 chopped leek
  3. 1/2 tbsp. turmeric
  4. 1 tbsp. curry powder
  5. 1/4 tsp lemongrass green curry paste -optional
  6. 2 tsp. cumin and ginger
  7. 3 tbsp. dried cilantro
  8. 1/2 tsp. pink salt plus more to taste3 chopped large sweet potatoes, steamed or boiled
  9. 3 cups frozen or fresh broccoli florets
  10. 1 cup peas
  11. around 4 cups veggie broth
  12. plenty of fresh spinach
  13. 1 carton or 1 cup of coconut yogurt
Instructions
  1. In a pot over medium heat, sauté the garlic and leek in liquid along with spices for a few minutes. Add in steamed potatoes and other veggies except spinach. Add in the veggie broth and simmer for about fifteen minutes. Add in fresh spinach and let it wilt, then scoop in the coconut yogurt and stir into broth. Add more salt or spices to taste and allow to cool before eating. Enjoy!
Simple Sweets & Treats http://simplesweetsandtreats.com/

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Slow-Cooker White Bean and Potato Soup

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The convenience of throwing a bunch of ingredients together in the morning and having dinner ready without doing a bunch of work makes this recipe a quick and easy meal.  It is hearty and warming with Italian spices and a touch of garlic. Yellow potatoes are delicious in this soup because of their buttery and soft flesh.  It is high in protein and gluten free.  This meal is perfect mixed with pasta or gluten-free pasta.

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Kristina Humphreys
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Ingredients
  1. 2 cans white beans such as Cannellini
  2. 3 or 4 large Yukon Gold potatoes
  3. 4 leaves of kale, de-stemmed
  4. 32 oz. veggie broth + 1 tbs. sugar
  5. (optional) 4 tomatoes
  6. 2 cloves of minced garlic
  7. 1 tbs. dried oregano and basil
  8. 1 tbs. dried parsley
  9. 1 tsp. thyme
  10. Italian Seasonings and sea salt to taste
Instructions
  1. Prepare and chop ingredients. Add to slow-cooker along with rinsed beans, veggie broth, kale, and chopped potatoes & optional tomatoes. Cover with spices and garlic then stir. Turn on low for 8 hours until veggies are tender. Serve with pasta of choice and garnish with extra herbs and a squeeze of lemon.
Simple Sweets & Treats http://simplesweetsandtreats.com/

Green Lentil Soup

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While lentil soup is certainly a vegan staple, there are countless varieties that each have a unique blend of flavors.  This particular soup has a green curry base with garlic and ginger accents.  It is perfectly soothing served with a generous scoop of coconut yogurt on top.

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The coconut milk or yogurt adds an unparalleled creaminess that counteracts the powerful spices; this creates a perfect balance of spice and richness.   As for the coconut haters out there, (how could you hate such a perfect food! )  you can use any alternative milk or yogurt, but if you aren’t allergic, I really recommend trying it as the coconut really adds the perfect touch to this soothing dish–it’s the “secret” ingredient that transforms the dish into something truly amazing. 

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Green Curry Lentil Soup
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Ingredients
  1. 2 cups green lentils
  2. 6 cups vegetable broth
  3. 2 cloves minced garlic
  4. 2 shallots, diced
  5. 1/2 tsp. turmeric
  6. 1/2 tsp. green curry paste
  7. 1/2 tbsp. cumin
  8. 1 tbsp. cilantro
  9. 1 tbsp. curry powder
  10. 1 chopped zucchini
  11. 2 chopped tomatoes
  12. 2 peeled and chopped big carrots
  13. 1 chopped red or green pepper
  14. 1 cup coconut milk or yogurt
Instructions
  1. Prepare ingredients. Add vegetable broth to a large pot and bring to a boil, add lentils and spices and turn down to medium heat. Let lentils cook for about 40 minutes or until soft. Add in chopped veggies and cook for around 20 minutes. Let soup cool and swirl in coconut milk and additional cilantro. The soup is great served over rice or with warm corn tortillas.
Simple Sweets & Treats http://simplesweetsandtreats.com/