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Coconut Oil Recipies

 

TOFU VEGETABLE CURRY

This recipe showcases the Indian practice of tempering spices in oil.

 

TOFU VEGETABLE CURRY
Ingredients Directions
  • 2 tblsp coconut oil
  • 1 tsp cumin seeds
  • 1 tsp turmeric
  • 1 tsp coriander powder
  • ½ tsp salt
  • 2 medium carrots, sliced
  • 1 cup frozen peas
  • 1 pound tofu, cut into ½-inch cubes
  • ¼ cup water or vegetable stock
  • ½ tsp red pepper flakes (optional)
  • 1 cup coconut milk
  • salt to taste
 Heat the coconut oil in a large, heavy skillet over medium heat. Add the cumin seeds and fry until the seeds just begin to pop. Add the turmeric, coriander, salt and sauté for 1 minute. Add the carrots, peas, tofu and combine with the spices, cooking for about 5 minutes. Add the water, pepper flakes, coconut milk and salt. Cover and cook over low heat until the vegetables are tender. Serve over brown rice.

 

 

 

COCONUT FLAKE CRUST

COCONUT FLAKE CRUST
Ingredients Directions
  • 1 cup cracker or cookie crumbs
  • 2 cups coconut flakes
  • 3 tblsp coconut oil
  • ¼ cup sugar
 Preheat oven to 350°. Process the crumbs and coconut flakes in a blender or food processor until well crumbled. Combine the crumb mixture, coconut oil and sugar in a bowl until well blended. Pat the mixture into a pie pan, making sure that it is evenly distributed. Bake for 5 to 10 minutes, until the edges of the crust are brown. Cool completely before adding pie filling.

 

 

 

CARROT CAKE

 

CARROT CAKE
Ingredients Directions
  • 250g grated carrots (squeezed)
  • 250g brown sugar
  • 120g organic virgin coconut oil
  • 125g self raising flour
  • 1 tsp ground cinnamon
  • 65g chopped walnuts or pecans
  • 1/2 cup sultanas
  • 1 tsp vanilla
  • 2 eggs (free range if possible)
  • Zest of 1 orange (finely grated)
 Cream coconut oil and sugar. Add eggs one at a time and beat well. Add orange zest and vanilla. Stir in remaining ingredients.

Pour into a cake tin greased with virgin coconut oil.
Cook for 45-60 minutes at 165°C.
Cake is cooked when skewer comes out clean.

 


 

THAI SHRIMP AND NOODLES

THAI SHRIMP AND NOODLES
Ingredients Directions
  • 8 to 10 oz wheat or rice noodles
  • ¼ cup coconut oil
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 head broccoli, chopped
  • 1 tsp green curry paste
  • ½ pound shrimp, peeled tails off
  • ¼ cup fish sauce
  • salt to taste
 Cook noodles according to instructions. Heat coconut oil in a skillet and sauté onion, green pepper and broccoli until tender. Add green curry paste and shrimp and continue cooking for 5 minutes or until shrimp is cooked. Add fish sauce, remove from heat and stir in noodles. Add salt to taste.

 

 

 


MASHED SWEET POTATO

 

THAI SHRIMP AND NOODLES
Ingredients Directions
  • 4 medium sweet potatoes
  • 1 medium onion, chopped
  • 2 tblsp coconut oil
  • ½ cup orange juice
  • ¼ cup shredded coconut
  • salt to taste
 Peel the sweet potatoes, cut into quarters and place in a medium saucepan. Cover with water and simmer until soft. While the sweet potatoes are cooking, sauté the onion in the coconut oil until golden brown. Drain the sweet potatoes and mash. Stir in the sautéed onion, orange juice, coconut and salt.

 

 

 

 
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