you make something not only full of vegetables but also containing spicy chile sauce. And eat it, AND don’t feel nasty afterwards. Praise the lord.
I had a bag of unsweetened coconut that needed using. Here is what I did with it:
made thai coconut rice (jasmine rice cooked in coconut milk + water + small slice ginger, then sprinkled with toasted coconut)
made indonesian spicy stirfry (chicken, broccoli, carrot, onion, snow pea, mango & spicy sambal – no coconut in this one)
made curried greens from a Saveur recipe that I’ve been ogling for years now. The green beans in the supermarket looked nasty, so i got mustard and turnip greens instead. This worked out awesome, since I shorted the water in the recipe a bit and instead relied on the not-fully-moistened coconut to absorb the residual water from the greens, making the final product nice and dry. I am totally making greens this way again, and I might even truck up to Devon St and see if I can find curry leaves, though the recipe is delish without them.
made a german chocolate cake – since TNR can’t eat sugar or dairy, i took it on as a challenge to find a way to make German Chocolate Cake she could eat. We used unsweetened coconut, made a maple+butter+florida crystals frosting (thickened up by cornstarch and the dried coconut), and did the chocolate cake recipe from the current issue of Cook’s Illustrated, swapping applesauce 1 for 1 with the sour cream and cocoa+oil for the solid chocolate. (Who knew unsweetened chocolate had milk solids in it?) The cake came out awesome, very moist and fluffy and chocolaty — the recipe is a bit fiddly, but worth the trouble.
