A few years back coconut water hit the scene with a big splash (oh HA right?!), and propelled coconut further into the mainstream. As America has warmed to this amazing tropical fruit, new and exciting products have been hitting the shelves. And I recently had the opportunity to sample a number of these products, gifted to me by an awesome little company called Coconut Secret.

So here’s the deal: I love these products. LOVE THEM! They are all vegan, gluten-free, and RAW! As a collection, the entire line offers unique flavors and textures that open up an entirely new world of raw (and non-raw) cooking techniques. For example, I never dreamed a raw pastry crust could be so buttery-flakey until I stumbled onto coconut flour. And that’s just the beginning!

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But before we jump into reviewing each product individually, I do have one single criticism. Perhaps it’s just my personal preference, but I was quite put off by the manner in which some of the products are presented on the website. Namely, via bashing their [perceived] competitors. I just don’t think it’s necessary (or savvy) to attack an ancient health tonic like apple cider vinegar, and I feel like there’s a way of highlighting the product’s “selling points” in a less aggressive way. And maybe that’s the problem – it feels like selling, and it made me feel sold to, and that makes me skeptical and distrustful. I don’t want to hear that apple cider vinegar is actually bad for me because, well, I know that’s just. not. true. Or the odd implication that if you manually add a culturing agent when ferment a food, that it’s somehow inferior to a “naturally aged” product. What??! And I understand that agave is contentious, but you know what? Mercola is a snake oil salesman who’s even more contentious than agave! And soy – oh god. Don’t get me started. Look, I avoid it for the most part and I’m no soy proponent, not by a long shot. But the ridiculous old “soy-formula-is-like-babies-on-birth-control” line is essentially the equivalent of “soy will make your son gay.” (veiled homophobia?) It’s ludicrous and it’s just sort of weird but most of all, it’s NOT a conclusion that’s supported by the science.

All that’s to say, the whole “on the attack” marketing approach is just not my cup of tea. I’d rather just hear why YOUR product rocks, yeah?
/end rant

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Alrighty! So on to the reviews. Venting aside, please remember – I adore these products. Get ready for a rave!




Coconut Flour
Coconut flour changed my life. No joke.

This all-raw, gluten-free flour is high in fiber, is unbleached/unrefined, and of course, it’s organic. And it’s just amazing. It’s got a totally unique flavor (just a little bit sweet, not very “coconut-y” at all), and a powdery texture that will work in a recipe much like traditional flour. You can use it in baking or as a thickener in sauces or smoothies. But where it’s really changed my life, is in my raw diet.

Exhibit A

And that’s just the tip of the iceberg! From sweet treats to savory pastry and everything in between, coconut four is totally revolutionizing the way that people approach uncooking. Recently, I even got my paws on a brand new uncookbook, all about raw cupcakes, that’s pretty much centered around coconut flour. SERIOUSLY GAME-CHANGING.


Coconut Crystals
This is another product that’s totally changed my kitchen. Coconut crystals taste almost identicle to brown sugar, except of course that they’re RAW, organic, unrefined, and low glycemic. Hooray!

No blood sugar spike, and it’s a good thing too, because my absolute favorite dessert in the world is a frozen banana cut into slices, with raw almond butter, dunked in coconut crystals . . . which I usually eat very late at night. But it doesn’t keep me up, because coconut crystals have a glycemic index of 35!

You can use coconut crystals in traditional baking, like I did in this cherry crisp, or you can keep it nice and raw. Brown sugar is such a distinct flavor, and having access to it in raw form opens up so many amazing new possibilities.


Coconut Nectar
Coconut Nectar is a liquid sweetener made from the sap collected from coconut flowers. It’s also RAW, and organic, and best of all it’s low-glycemic (GI of 35). This is a another great alternative sweetener for those who are opposed to honey and looking for something that won’t spike their sugars.

Coconut nectar does have it’s own unique flavor, almost flowery, which can take some adjusting to. I’ve grown to enjoy it very much, but it hasn’t replaced my other sweeteners altogether. Instead it’s simply helped round out my pantry – there are places where coconut nectar works wonderfully, and there are places where I prefer something more neutral (or something more specific, such as real maple syrup). But if you could only buy one liquid sweetener, coconut nectar would certainly fill all your needs. It can stand in for any liquid sweetener, in any recipe, cooked or uncooked.

Empty bottles = proof of love, right?

Coconut Aminos
Coconut aminos are meant to take the place of soy sauce, and this is the one product of the whole line that didn’t totally blow me away. However, if you have a soy allergy or a thyroid condition or something else that requires you to avoid soy entirely, you’re in luck: coconut aminos totally get the job done.

This condiment is RAW, gluten-free, and soy-free. It’s nice to have another raw umami option, and it’s great that soy-free folks can get back into their Asian cooking groove. Personally, I prefer the taste of tamari (gluten-free soy sauce) or nama shoyu (raw soy sauce), but I’ll also be keeping coconut aminos on hand for when I want to mix things up.


Coconut Vinegar
LOVE! Finally, a raw vinegar besides apple cider! Now don’t get me wrong, I love me some ACV. But let’s be honest, it can be a little . . . strong. And really, when you only have one (bottled) acid to work with, you run the risk of getting a little bored. Enter coconut vinegar!

Coconut vinegar is RAW and organic. The flavor is gentler than ACV, and it has a certain sweetness to it. The first time I sampled it, I thought it tasted distinctly reminiscent of rice wine vinegar. Well, that pretty much kicked off an entire week of culinary creativity in my kitchen! I use coconut vinegar in “stir-fry” (or stir-dry) marinades, in my raw sushi rice, in Asian-inspired salad dressings, and on and on. I love it so much, it’s featured prominently throughout in my raw uncookbook (though you can always sub out ACV, no problem).

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In sum, I think it’s safe to say that I’m stupendously excited by these products. They will all continue to play a big part in my foodie adventures, and if you’re looking to expand your own pantry and breath some new inspiration into your kitchen, I just can’t recommend them enough.

For those of you who have already tried them, what do you think? Please share!

I culled inspiration from multiple sources, but it’s safe to say this recipe is an adaptation of this cooked, not vegan version. Word.



Ingredients:
1/2 cup coconut vinegar, another splash at the end (can use ACV)
1 pound “long red peppers”, crowns intact (can use red jalapenos)
3-6 fresh Serrano chiles, crowns intact (this determines heat – I used 4)
1 tablespoon sea salt
1 tablespoon tamari
1 tablespoon agave
4 cloves garlic

Instructions:
Clean the long peppers and Serranos. Remove the stems but leave the little crown, which will add depth of flavor. Rough chop the chiles and toss them in the food processor. You may want to wear gloves if your skin is sensitive.

Add the vinegar, salt, tamari, agave, and garlic to the food processor. Pulse to puree but leave it a little rough.



Transfer the mixture to a mason jar and top it off with a splash of vinegar to make a liquid barrier to the air. Cover the jar with a coffee filter or rag, secured with a rubber band. Let it all ferment on the counter for a few days, out of direct sunlight. It’s done when bubbles form beneath the surface. Leave the mixture no longer than 4 nights, even if bubbles do not form.

Transfer everything to a blender and process until it’s completely smooth. Add water if needed.

Store in a glass jar in fridge for . . . ever? Until it’s bad! It’s fermented so it should keep for a really long time. Natural separation will occur; shake before each use.




This may be my favorite recipe I’ve ever made. Like, ever. IT IS SO GOOD, and it totally fills the spot of the nasty processed stuff that we all know and love. I can’t wait to hear your feedback – so please, make this!

Happy MoFo!

Midsummer after the market, my fruit bowl runneth over

As late summer rolls into early fall, I’m loving the constant change on my plate. This year I’ve focused on eating super seasonally; the majority of meals come straight from the Farmer’s Market. I’ve loved eating locally and I’m looking forward to carrying it through winter . . . with lots of creativity!

BBQ tempeh and corn on the cob and cole slaw, um, YUM!

Tacos two ways.

These mini white cucumbers were soooo divine, I bought them every week for months! I’ve never had a cucumber so crisp and crunchy. I miss them!

With heirloom tomatoes and aged balsamic . . .

Homemade ranch dressing, omgveganranchholygrail

Hummus and falafel in a cabbage leaf wrap.

Does this need any explanation? Nope, I don’t think so.

Homemade vinaigrette. I always prefer simple salad dressings.

And speaking of simple – this is pretty much my idea of dinner perfection.

Classic green smoothie after a chilly morning walk. This one was 2 overripe bananas, lots of spinach, some water kefir, some ice cubes, and some Manitoba Harvest vanilla hemp protein powder. I’ve always avoided flavored powders but this was free so I tried it . . . OMG BLEW MY MIND. My new favorite smoothie!

And of course, in keeping with my MoFo resolution (if this is to be the year of themes, then mine is ‘what I had for dinner’), here’s what I ate tonight:

Oven baked root veggies (red onion, red beets, and heirloom purple potatoes), dijon roasted brussels sprouts, and a bit of last night’s leftover soup.

Mmmm, I love looking back over this food porn! I remember how amazing the food tasted, and how nourished and fabulous I felt after eating it. It makes me so grateful and glad to be vegan!

Happy MoFo!

I was so enamored of this precious pumpkin. I knew I had to do it justice, to create something really special. Lucky for me, a pumpkin goes a long way! I spent the whole weekend carving, chopping, blending, juicing, and otherwise altering the darling orb into all manner of delightful delicacies. But first things first, the prep work:





The heavy melon was washed and halved, the innards removed. The seeds were cleaned and set aside for roasty toasty. From there, it’s a blank canvas . . .


Raw Pumpkin Pie

Ingredients:

Crust –
2 cups almond pulp leftover from making almond milk (can sub soaked almonds)
1 cup pitted dates, soaked at least an hour
1/2 cup coconut oil, melted
1/4 cup cacao nibs
2 teaspoons cinnamon
1/2 teaspoon sea salt

Filling –
2 cups cashews, soaked at least 2 hours
1 cup fresh pumpkin juice
1/2 cup agave syrup
1/2 cup coconut oil, melted
2 teaspoons cinnamon
1 teaspoon turmeric
1/2 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon cloves





Instructions:
Combine all crust ingredients in a food processor and pulse to blend. You’ll have to keep scraping down the sides to get it good and mixed. It should be pretty smooth. Press it into a pie pan that’s been greased with coconut oil. (see above) There will be extra. EAT IT! It is divine, I think it tastes like buttery cinnamon toast from when I was a kid. Put the crust in the freezer and allow it to ‘set up’ for at least an hour.




Juice your pumpkin (rind and all!) I used a little over a quarter of the pumpkin to get a cup of juice. Save the pulp!!! If you don’t have a fancy juicer don’t fret. Just blend it all up in your food processor or blender (you may need to add the tiniest bit of water) and then pour it through a nut milk bag, cheesecloth, or mesh strainer. Voila! Juice! (You can do this with anything, fyi. You don’t need a fancy juicer to drink fresh veggie juice!)





Combine all filling ingredients in a food processor and blend thoroughly, pausing every so often to scrape down the sides. You want it as smooth as possible.

Remove the crust from the freezer and gently pry it loose from the pan. (this is not necessary, but I think it makes a prettier presentation) Pour in the filling and refreeze a minimum of 2 hours before serving. After initial freeze the pie can be stored in the refrigerator. There will probably be extra filling. EAT IT! It is autumn on a spoon and conjures all the nostalgia of the season.

Enjoy! Seriously guys, this pie is SO GOOD. Even Damian, a raw skeptic, was totally sold. He couldn’t believe it was raw. It tastes *just like* ‘real’ pumpkin pie!







Remember how I told you to save the juicer pulp? (and this goes for all your juicer pulp, always) It’s a super fibrous, flavorful ingredient that can act as a base for endless dishes, like crackers, muffins, and sauces. Me? I made mine into a smooth and spicy potato pumpkin soup. Sorry, no recipe for this one, I was cooking-by-taste and just for fun. It sure was scrumptious though. And purty:





With half a pumpkin remaining and my head still spinning with inspiration, I cleaned up the kitchen, made my necessary preparations, and hit the sack to dream sweet dreams of orange-fleshed feasts. In the morning I woke with renewed excitement. It was pumpkin-for-breakfast time! And to a girl like me breakfast usually means one thing: smoothie!


Raw Pumpkin Breakfast Smoothie

Ingredients:
1/3 cup rolled oats, soaked overnight in 2/3 cup acidic liquid (I used water kefir, you could use lemon juice in water)
2 cups cubed raw pumpkin
1 large frozen banana, broken into pieces
1 teaspoon cinnamon
pinch of nutmeg
water to thin, if needed

Optional –
1 tablespoon agave or 2 pitted dates (if you like it sweeter)
1 tablespoon ground flax seeds (will add nutty flavor + great nutrients)
handful fresh greens (will change the color and add super nutrition)





Instructions:
Place all ingredients in a food processor or blender and blend blend blend until very smooth. Makes 2 ‘drinks’ or 1 ‘meal’.

I may or may not have followed this up with pie . . .





Four days later and I’m *still* working my way through this first pumpkin! Tonights dinner is Indian-inspired pumpkin curry. I can’t wait! I can’t get enough!

And what about you guys? What are your favorite ways to use autumn’s glorious orange globe?

Big Ass Salad (BAS). I’ve been eating *lots* of these! This one featured [organic] crispy crunchy romaine, cucumbers, radishes, red onions, red bells, avocados, carrots, chia seeds, and hemp hearts – tossed in lemon juice, garlic, and olive oil.

Raw Wraps! Stuffed with sunflower seed paté, cucumber, carrot, leeks, and avocados, served with a turmeric tahini dip.

Cinnamon Rolls. I made these for Damian’s first father’s day, and they were very much enjoyed by both him and my father-in-law. I didn’t actually have any, but I’ve made the recipe before and can attest that they are maybe the most delicious, and most naughtiest, breakfast food on the planet. =)

Strawberries! I growed these myself, ain’t they cute? I think this handful went straight into my blender (before I realized Waits reacts to them).

Wakame seaweed salad. This puppy packs something like 50% of my RDA for iron, and about 25% for calcium. I like it with sesame oil, lemon juice, sesame seeds, crispy cucumber, slivered onion, and a side of avocado slices. Mmm delicious!

Black bean and quinoa salad, with onion, tomato, avocado, black olives, and plenty of homegrown cilantro. This is a summer staple, and SO GOOD. Damian scoops it up on organic corn chips; I use it as filling for raw cabbage leaf ‘tacos’.

Remember when I showed you all the cherries that Damian harvested from our tree? Well, this is what I did with them!

For Damian I baked miniature cherry pies. How friggin’ cute is that??!

For myself I made raw chocolate cherry tartlets. Oh. My. God.

Plant Blood! For this veg*n vampire, muahaha. Cucumber-cilantro-celery-watermelon, plus the watermelon rinds (which are really good for you!) My first homemade green juice! Also, can you find my family hiding in this pic? ;-)

Damian bought me a raspberry bush for my first mother’s day. Isn’t that so sweet? This is the first teeny harvest. Harley was very interested . . .

My first batch of kimchi fermenting on the counter. Success! I’ll post a tutorial soon, this stuff is so amazing and crazy good for you!

Raw sushi! With chunky almond paté in place of rice, filled with cucumber, avocado, and red bell pepper. Served with kimchee (store bought).

‘Peanut Butter & Jelly’ green (pink?) smoothie. Such a treat!

This was an amazing farmer’s market stir fry, sublimely simple with sesame, tamari, garlic, and ginger. Featuring snap peas, sweet onions, tempeh, and shiitaki mushrooms. We eat this weekly these days – just had a variation tonight!

I honored the first peaches of the season in this raw tart. The peaches sit on a bed of vanilla cashew cream and are garnished with fresh berries and a generous dollop of raspberry cashew cream. Um, yeah. AMAZING

I’ve been so inspired around food lately, just loving this delicious, health-giving, high-raw fare. I’m coming up on my 2 year Veganniversary, and I’m really feeling so grateful and so delighted to be veg*n! To explore and enjoy such diverse plant-based cuisine, it’s so powerful! Such a positive force in a mindful life.

So what about you? What foods have you been enjoying lately?

And as you know, each week Damian and I choose something special, our ‘ingredient of the week’. Sometimes it’s just something standard that happens to be at the absolute height of its season and thus overflowing with nutrients and irresistible flavors – think blueberries, sugar peas, asparagus, or raspberries! But more often than not we try to select something a bit more unique. Ideally, something we’ve never tried before. As they say, ‘variety is the spice of life‘ . . . and we like or life spicy!





So a few weeks back we waded into the waters of that big and burly bush bean, the fava. Neither of us had ever eaten favas, and I certainly hadn’t cooked with them. Not that I’d let something like that stop me! I did what I always do – I asked the farmers. They began sharing their preparation methods with me, and a few other patrons overheard and jumped in with their favorite techniques, and pretty soon we were in the midst of a full on recipe-swapping fava convention. LOVE IT!

There were tons of great ideas – favas can be enjoyed in so many ways, including raw – but as soon as I heard the words ‘like a hummus’ I knew what I would be doing. I have a deep and undying love of hummus and any excuse to riff on that template is a happy day in the kitchen as far as I’m concerned.

I think dips are an essential warm weather food. A protein-packed dip (like this one) is the perfect dinner for a hot summer night, and it’s a common theme around our house. Simple and seasonal and totally refreshing.


Ingredients:
fresh favas, between 1-2 cups shelled beans

1 medium onion, chopped
2-4 cloves garlic (to preference), chopped
1 tablespoon olive oil
splash of cooking wine (I use dry vermouth)

1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon fresh oregano
1 tablespoon fresh thyme

1/2 cup cherry tomatoes
1 ‘heavy’ tablespoon minced parsley
1 tablespoon olive oil





Instructions:
Split the pods and remove all beans. Favas have two layers you have to get through – the outer pod and then a transparent ‘skin’ covering each bean. To get this off you need to steam them. 15 minutes or so should do it. Once they’re cooled you can pop them out of their ‘skin’.

In a large pan heat the olive oil over medium. Add the chopped onion and sauté until glassy. Add the garlic and the favas, cook a bit more, then deglaze with a splash of wine. Turn the heat to low and simmer a few more minutes.

Transfer the entire contents of the pan to a food processor or blender. Add the lemon juice, olive oil, oregano, and thyme. Blend until smooth. If you need more liquid you can add water or olive oil or lemon juice, whichever your preference. Add salt and pepper to taste.

Chill the dip in the fridge before serving. While it’s cooling down, dice the cherry tomatoes and mince the parsley. Mix these along with the olive oil and use as a garnish atop the dish when you serve.





This is great served as a party dip with sliced veggies (my favorite) or organic corn chips (Damian’s favorite). But you can also make it more ‘meal-like’ by wrapping it up in the vessel of your choice. Flat breads are great for a heavier meal, while cabbage leaves are awesome for something lite and refreshing. Top with avocados for absolute deliciousness!

Fennel is a Mediterranean herb that shares a flavor profile with the likes of anise and tarragon. It’s also the secret seasoning in Absinthe!

Truth be told I’m not a huge fan of black licorice and its kin, but fennel is the mellowest of the family and really quite nice. And here it adds an interesting layer to this old stand-by soup. Special thanks to S for inspiring this dish!


Ingredients:
~8 red potatoes

1 fennel bulb
3 celery ribs
3 carrots
1 yellow onion
2-4 of cloves garlic, diced
1 tablespoon olive oil

2 cups green split peas
1 bay leaf
1 tablespoon thyme
1 tablespoon basil
8 cups veggie broth or water, more as needed

salt and pepper to taste


Instructions:
Cube the potatoes and spread them in a single layer on a baking sheet. Bake at about 350º for about 15 minutes, or until they’ve just developed a bit of a ‘skin’.

In the meantime, rough chop all the veggies. Sauté the fennel, mirepoix, garlic, and olive oil in the bottom of a soup pan, until the onions are glassy. Transfer to a food processor or blender and add 2 cups of water/veggie broth. Blend until smooth.

Pour the blended mixture back into the soup pot over medium heat. Add the split peas, spices, bay leaf, and potatoes. Cover with the remaining 6 cups of liquid and bring to a boil. Reduce heat, cover, and simmer until split peas are very tender (30-40 minutes). Add more liquid if needed.

Season to taste. Serve with fresh cracked black pepper.





Enjoy this last little bit of soup weather, before it’s too hot to even imagine it!

• If taking on a main course seems overwhelming, never fear – you have options! There’s the ever-prevalent Tofurkey, available at Trader Joe’s, Whole Foods, and online. There’s also the amazing Celebration Roast from Field Roast, a soy-free ‘grain meat’ company. This one is a bit harder to find, but it’s often at Whole Foods, and online ordering is always an option.
• For the more adventurous, you can create your own, homemade Un-Turkey. Here’s an awesome seitan roast recipe, and here’s an amazing instructional video.
• I also love the idea of stuffed gourds for Thanksgiving! If you’re fond of traditional flavors, you’ll love this recipe, complete with video, from Compassionate Cooks. But, if you’re into something a bit more exotic, these Moroccan Couscous Stuffed Squashes sound amazing! (just replace the butter with margarine and the chicken broth with veggie stock).
• Finally, I’m super in love with the look of this Celebration Pot Pie With Pumpkin Biscuit Crust from Susan at the FatFree Vegan Kitchen.

Sides

• Stuffing! Mmm, I love stuffing. This Sausage Stuffing looks divine, as does this mouthwatering trio of options.
• Vegan mashed potatoes are really easy – just sub alt milk and Earthbalance™ for dairy milk and butter. But if you’d rather go a non-traditional route, why not trying these Crash Hot Potatoes or Bubble and Squeak Cakes from Vegan Yum Yum.
• And what are potatoes without gravy?! You can find a super simple gravy recipe over at VegWeb, and a slightly more complex mushroom gravy recipe from Isa over at the Post Punk Kitchen. Plus, here’s a gluten free gravy from Book Of Yum.
• Green beans are pretty integral, right? Here’s a few of my favorite dishes I’ve come across: This Green Bean Casserole from the FatFree Vegan Kitchen, and another Green Bean Casserole from Vegalicious.
• And finally, the candied yams (or other such sweet potato delicacy). Another one from Susan at the FatFree Vegan Kitchen, this Pecan Topped Sweet Potato Casserole looks great. And don’t forget, marshmallows aren’t vegan, but you can find incredible Dandies available online here.

Desserts

• The Vegetarian Times offers an easy Pumpkin Pie Recipe.
• Here’s another Pumpkin Pie Recipe, this one soy-free and gluten-free too, woo-hoo!

Whew! That should set you up pretty nicely. Happy Thanksgiving!

1 bay leaf
1 tablespoon oregano
1 tablespoon basil

1 cup green lentils
1 large tomato, diced
4 cups veggie broth or water, more as needed

handful fresh spinach
1 tablespoon red wine vinegar
salt and pepper to taste

Instructions:
Dice the veggies and sauté the mirepoix, garlic, and olive oil in the bottom of a soup pan. When onions are glassy, add the bay leaf and spices and continue to sauté another few minutes.

Add the lentils and stir them into the sautéing veggies. Keep stirring them around for about 2 minutes (add more oil if needed). Add the tomato and broth, reduce heat, cover, and simmer for an additional 20ish minutes, until lentils are tender.

Before serving, stir in the spinach and vinegar. Spice as you wish.

Serve steaming in an old chipped mug, with a huge hunk of crusty bread.