Caramel

Ingredients:

1/4 cup turbinado sugar
1-3/4 cup coconut milk or cream, warm
1/2 cup dark brown sugar
1 tablespoon arrowroot powder mixed with some water (optional)
1/2 teaspoon vanilla bean paste
1/2 teaspoon rum extract
a pinch of salt

Heat turbinado sugar in a saucepan and allow it to melt. Stir in the coconut milk and stir until uniform. Simmer for 20 minutes and add the brown sugar. Continue to simmer for an additional 10-15 minutes. Add arrowroot powder, vanilla, rum, and salt just before removing from heat and allow to cool.

Coconut Rajma

Ingredients:

1 teaspoon coconut oil
1 onion, chopped
2 cloves garlic, minced
1 green chili, seeded and minced
1/4 teaspoon turmeric
1 teaspoon cumin
1 teaspoon coriander
2 tomatoes, chopped
1-1/2 cup kidney beans
1-1/2 cup coconut milk
salt, to taste
2 tablespoons cilantro, chopped


Cook onion, garlic, and green chili in the oil. When tender, add the spices followed by the tomatoes. When tomatoes soften, add beans and coconut milk. Cover and bring to a simmer. Cook until the tomatoes have dissolved and kidney beans are very soft. Season with salt and garnish with cilantro.

Serve with naan or basmati rice.

Pomegranate Pink Lemonade

Ingredients:

juice of 2 lemons
juice of 2 large pomegranates
1-1/2 cup water (or sparkling water)
1/4 cup sugar
mint sprig
ice

Combine lemon, pomegranate, water, and sugar. Garnish with mint and serve over ice.

Che Chuoi

Ingredients:

1 cup coconut water or almond milk
1/4 cup tapioca pearls
2 ripe bananas, chopped
2/3 cup coconut milk
a pinch of salt
1/2 teaspoon vanilla
1 tablespoon sugar, to taste
2 tablespoons peanuts, chopped

Combine coconut water and tapioca and allow to soak for a few hours or overnight. Transfer to a saucepan and bring to a simmer. Add the banana, coconut milk, and salt and cook until tapioca pearls are translucent. Add the vanilla and sugar. Remove from heat and pour into bowls. Allow to cook for 5 minutes before sprinkling with the peanuts and serving warm.

Nectarine Mint Lemonade

Ingredients:

2 nectarines, peeled
1/2 cup sugar
juice of 2 lemons
2 tablespoons mint leaves
1-1/2 cup sparkling water
ice

In a blender, combine nectarine, sugar, lemon juice, and mint. Blend until smooth and pour into a pitcher.  Stir in the sparkling water and adjust sweetness as needed. Serve with ice.

Molokhia

Ingredients:

1 teaspoon oil
1 onion, chopped
2 cloves garlic, chopped
1 bay leaf
1/8 teaspoon cinnamon
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon paprika
1/4 teaspoon seven spice
a pinch of cardamom
1 cup vegetable stock
2 cups jute leaves, chopped
a handful of cilantro, chopped
juice of 1 lemon
1 tablespoon vegan butter
salt and black pepper, to taste

In a saucepan, cook onion and garlic in the oil. When the onion is translucent, add the spices and stir until aromatic. Add the stock and jute. Simmer until the jute is tender. Transfer to a blender and blend until smooth. Return to saucepan and stir in the cilantro and simmer for a few more minutes. Stir in the lemon, butter, salt, and black pepper before removing from heat.

Serve over short grain rice with vegan chicken pieces or lentil meatballs.

Cilantro and Red Onion Bread

Ingredients:

1/2 cup brazil nut milk (or almond milk)
1-1/2 tablespoons sugar
1 tablespoon vegan butter
1/2 cup water
2-1/4 teaspoon yeast
1-1/3 bread flour
1/2 red onion, finely diced
a handful of cilantro, chopped
cracked black pepper
sea salt
fine sugar

Heat the milk and stir in the sugar and butter.

Heat water to room temperature and add the yeast. Set aside.

Combine flour and liquids. Add more flour as needed and the onion and cilantro. Let rise for 45 minutes. Transfer dough to lined loaf pan and sprinkle the surface with black pepper, sea salt, and sugar.

Bake for 1 hour at 350. Sprinkle with more cilantro if desired and let cool.