Excited to share with you my first video on VegNews TV! In this video, I made a vegan caramel sauce and poured it over a vegan walnut banana ice cream. The result was pure heaven. I hope you guys try the recipe out and make it again and again and again. Continue reading
Vegan and sugar free! Iâ€™m the kind of person who needs something sweet after dinner no. matter. what. Itâ€™s easy to overdose on sugar-packed sweets, at least for me, so I try to keep something around that I can eat into oblivion and not feel guilty because of it. There are so many ways to make healthy macaroons, but the raw varieties tend to overload on the nuts (almond flour, etc.) to the point you feel as if youâ€™re gnawing into a nut only the size of a macaroon, which isnâ€™t a bad thing, but itâ€™s not what you asked for â€“ a lot like picking up a glass of water only to realize at first chug that vodka is by no means water. Thereâ€™s a time and place for everything, and when you want a macaroon, you want to taste a macaroon.
This recipe rounds the starchiness of the dried coconut with the creaminess of coconut milk. Sweetened with carob syrup, the macaroons bear a distinct, caramelized flavor. You could totally replace the carob syrup with maple syrup or honey and get a kicka$$ result, but why not try something new? Regardless, the coconut taste shines.
Coconut: is high in lauric acid, which is antiviral, antibacterial and antifungal as well as boosts the immune system, maintains a healthy weight, reduces the risk of heart disease, lowers cholesterol, improves conditions of those dealing with diabetes and chronic fatigue, improves Crohnâ€™s, IBS and other digestive issues, increases metabolism, contributes to healthy thyroid function, boosts daily energy, rejuvenates the skin and prevents wrinkles.
Cook Time: 15-20 minutes
- 2 cups unsweetened, shredded coconut
- 1 cup coconut milk
- 3 tbsp carob syrup (or honey or maple syrup)
- 1 tsp vanilla extract
- 1/4 teaspoon salt
Bring all ingredients in a bowl and mix until thoroughly combined.
Shape bite-sized balls and place on parchment paper. This recipe makes between 15 and 20 balls, depending on how large your mouth is .
Bake at 350 degrees Fahrenheit for 15-20 minutes, or until golden brown.
It may not look like one of the tastiest soups you’ve ever had, but it just may be. This is a popular combination of coconut, lentils, and veggies. The coconut gives the soup a sweet flavor profile despite the warmth and density provided by the other ingredients. It shakes up soup-time a little with a unique combination.
Creamy & Chunky Coconut Lentil Soup
Prep Time: 30 minutes
Cook Time: 20 minutes
Ingredients (Serves 4-6)
- 1 tbsp olive oil
- 2 cups yellow or red lentils, rinsed
- 2 carrots, chopped
- 1 zucchini, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp coriander
- 1 can coconut milk
- 4 cups water
Roughly chop the carrots and zucchini and toss atop oil in a pot on medium heat with lentils, salt, pepper and coriander. Fold the ingredients together, being careful not to burn the lentils.
Add the coconut milk and water. Close the lid of the pot and when the soup reaches a boil, lower the heat to bring the mixture to a simmer.
Let simmer for approximately 15-20 minutes, or until the lentils as well as the carrots and zucchini are cooked through.
Eat as is, with chunks in tact, like I do. But, you can also let the mixture cool, puree it, and then reheat for a smoother soup.
A sweet, yet comforting soup.