Tag Archives: coconut milk

Like a Cannonball

Thai Corn Soup



Welcome to my first of five posts for #FreshTastyValentine!  I’m starting things off with a simple and delicious soup that’s delicious hot or cold, so perfect for the insane weather that has been happening here on the East Coast.  This soup also works well with my New Years resolution to keep things quick and simple as it comes together super quick – partially because of the fantastic herb pastes from Gourmet Gardens.  Inspired by a vegan soup I made years ago from a cookbook Joe had, one that apparently did not make the move to Baltimore, I knew that that lemongrass paste would be the perfect addition.  I also used the Thai Seasoning paste in place of the curry seasoning (tho I think the original original recipe called for paste) – always better to go organic and natural!

Like a Cannonball

Serves: Serves 4-5


1 tbsp olive oil

1 bunch spring onions, sliced white and greens (separated)

3 cloves garlic, diced

1 tsp Gourmet Garden lemongrass paste

1/2 tbsp Gourmet Garden Thai seasoning paste

2 cans coconut milk

2 1/2 cups 2% milk

4 cups frozen corn


  1. Heat the olive oil in large sauce pan or dutch oven over medium heat. Add the white part of the spring onions along with the garlic. Cook for 5 minutes and then add the two pastes and cook for an additional 5 minutes stirring frequently to preventing burning.
  2. Add the coconut milk and regular milk and bring to a hard simmer before adding the frozen corn. Cover and reduce heat to low, cooking for 20 minutes.
  3. Serve and enjoy topped with the green pieces of the spring onions.

As a bonus, this soup is super easy to clean up from as the pastes mean no cutting board and the soup is made in one bowl.  Perfect recipe for a crazy weekday (or weekend) night.    I love that with these pastes all I have to do is unscrew the lid – one less step is always welcome.  Huge THANK YOU to Gourmet Gardens for sending me such incredible items.  For your chance to win the Gourmet Gardens herb package (or one of the many other prizes) be sure to check out my intro post to Fresh Tasty Valentine!


Quick note that the Gourmet Garden pastes do contain whey so they aren’t vegan but they are gluten free.  However, their dried herb are just that making them vegan, gluten free, and perfect.

Of Forever

Vegan Rice Pudding

Vegan Rice Pudding

Welcome to 2014!  I have high hopes for this year, as well as some lofty goals for myself.   In blogging world I’m hoping to up my posting schedule – and with that plan recipes in advance so that events in “real life” don’t effect my blogging world.  I had hoped to do this last year but as usual life got in the way, however I’m starting 2014 on the right foot with six posts mostly written and ready to go!  My ultimate plan for this year is to have three posts a week with 52weeksofcooking posts every Thursday in an attempt to keep that organized.  The first Monday of every month (starting in February) will still be Secret Recipe Club (!!!) with subsequent Mondays featuring other monthly blog challenges, including a return to Dom’s Random Recipes.   With that plan I’m currently looking to join at least two more monthly link-ups, so let me know if you have any suggestions 😀  This will leave one weekly post to highlight whatever ingredient or cooking technique or new toy or restaurant that I’m currently enjoying – which is where today’s recipe falls.

Ever since Joe and I started dated we have rotated off the major holidays with our respective families, and this year we decided to take advantage of (finally) having a dining room and hosting both of our family around the winter holidays.  First on the schedule was Joe’s family, for which I did an Italian dinner featuring a mix of old and new recipes.   One of the bigger challenges for me was figuring out a simple and delicious vegan dessert that could either be done well in advance or using my slow cooker – since I knew my burners and oven would already be occupied.  After tossing around a few ideas I decided to go with a Vegan Rice Pudding, which I could make in my slow cooker and then transfer to the fridge until it was time to serve.

Rice Pudding

Serves: Serves 6-8


1 cup long grain white rice

4 cups coconut milk (original)

1/2 cup white sugar

1/4 cup brown sugar

1 tsp vanilla extract

1 tsp cinnamon

1/4 tsp salt

2 tbsp melted soy "butter" (unsalted)


  1. In a 4 QT (or bigger) slow cooker stir together the rice and coconut milk, along with the sugar, vanilla, cinnamon, and salt. Pour the melted butter over top and cover.
  2. Cook on high for 3 hours or on low for 5 1/2 - 6 hours.
  3. Serve warm or cold - depending on taste!

This recipe was a HUGE hit!  While I was more than a bit nervous about it, since I had never made rice pudding vegan or otherwise before – but it was fantastic.  It was also delicious the next day when my SiL enjoyed the few remains as a post shopping snack.  I can easily see this recipe becoming a staple, and enjoy trying different variations in the future.

I’m looking forward to seeing what 2014 has in store – new city, (hopefully) new job, and lots of new food!

and Roll

Pasta with Pumpkin Cream Sauce

 Time for November’s Random Recipe entry!   This month Dom at Belleau Kitchen switched things up this month by having us use our birthday to pick the cookbook, instead of a random number.  For me this meant the 7th book on my shelf was the lucky winner, Vegetables from an Italian Garden.

 I got this book last year and it has quickly become one of my favorites, especially since the first section of it is a planting guide for the vegetables featured in the book.  For the winning recipe, Joe picked page 257 which was a picture of a very large pumpkin.  The opposite page gave a full description of pumpkins, including the pages to flip to for pumpkin recipes (304-315).  I went to the first page of recipes and settled on Crema Alla Zucca – Pumpkin Cream Sauce.  The first time I made this recipe, things went wrong along the way and I had to change up dinner plans.  The second time around I made more than a few changes while keeping the basic integrity of the dish for much better, read: edible, results!

Crema alla Zucca

Serves 4-5


1 lb pumpkin, split in half and seeded

1 lb tubular pasta ( I used Barilla Whole Grain)

3 tbsp EVOO

2 cloves garlic, diced

1 tsp thyme

1 tsp oregano

1/2 onion, chopped

2/3 cup milk (I used So Delicious Coconut Milk)

1/2 cup grated Parmesan cheese or Daiya Shredded "cheese" (optional)

pepper (to taste)


  1. Preheat oven to 425 and grease a large roasting pan. Place the pumpkin flesh side down on the roasting pan and cook for 45minutes. Once finished scoop out the flesh and set aside, should have at least 1 1/2 cups, anything more store for the future.
  2. Once the pumpkin has finished cooking, preheat the EVOO in a large sauce pan over medium heat, add the garlic, thyme, oregano, and onion. Cook for 5-7 minutes, stirring frequently to prevent sticking. Add the pumpkin flesh and the coconut milk. Stir, turn heat to low, and cover. Cooking for 15 minutes, stirring on occasion.
  3. Meanwhile cook the pasta per instructions, drain, and add to the sauce. Mix well adding pepper if needed, stirring in the cheese (optional), and then serve!

This time the recipe worked MUCH better!  I’m not sure what changes made it work, since I did make more than a few changes.  Make sure to head over the Bellaeu Kitchen for more amazing Random Recipes!

I’m also sending this recipe over the /52weeks since there isn’t any thing more “Harvest” than pumpkin, especially this time of year.  Plus, this recipe is a great way to use up any extra pumpkin, be it canned or fresh.  Also, for more great recipes join GoodLife Eats for the Surprisingly Nutritious Spaghetti Link-Up sponsored by Barilla pasta

Feel It In

Coconut Soba Noodles

Sometimes the best dishes are the ones that result from emptying out the cabinets and seeing what all is hiding.  I was inspired by last month’s Random Recipes to continue going through my pantry as part of my fall cleaning.  In doing this it turned out that I have a large collection of soba noodles, probably because I only have a few recipes for cooking them and lately fresh ginger has been scarce.  So I decided to start throwing ingredients together, based on some of my favorite ingredients.  The result was a very rich dish popping with flavor and crazy filling, the fact that it came together in no time at all just made it even better.

Coconut Soba Noodles

Serves 4-5


1/2 lb soba noodles, cooked per instructions on pan

2 tbsp vegetable oil

1 tbsp curry powder

1/4 tsp cayenne powder

1/4 tsp mango powder - aka amchur powder (optional)

3 scallions, sliced

4 garlic cloves, diced

8 oz tofu, well pressed/drained

2 cups broccoli

1/2 cup coconut milk


  1. Heat the vegetable oil in a wok over medium heat, add the curry, cayenne, and mango powder. Cook for 30 seconds, stirring constantly then add the scallions and garlic. Cook for an additional 5-7minutes, the garlic should start to turn golden. Then add the tofu and cook for 10minutes, until golden on each side.
  2. Add the kale and bok choy, allowing to slightly wilt before adding the cooked noodles and coconut milk. Cover and allow to cook for 10-15 minutes, stirring frequently to prevent sticking. Add additional curry to taste
  3. Serve and enjoy!

One day I’ll get better about keeping my cabinets clean, but until then I’ll be turning to quick and easy pantry cleaning recipes.  I will certainly keep experimenting with the soba noodles, there are a few Thai inspired recipes I want to try as well as another Burmese noodle dish.

I Can’t Believe

Carrot Soup

Cooked out from Thanksgiving?  Recovering from Black Friday shopping?  How about something nice and simple and healthy in order to get back on track and ready for the holiday sprint. This is the first time in 9 years where I’m not working or shopping on Black Friday and it was rather strange not waking up at 330 this morning to get ready.  Instead I’m using the time to get the place clean and the dogs washed.  While not the same as racing to the DVD section of Target, washing the puppies still provide a decent workout so low impact cooking is a must.  This soup is about as easy as it gets, and provides a nice break from the turkey coma.

Carrot Soup

Serves: 4-5


1 lb carrot, cut into 3in pieces

4 cloves garlic

1 onion, quartered

2 cups vegetable stock

1 tbsp Curry Powder

1 tsp cinnamon

1/2 tsp vanilla extract

1 cup coconut milk

salt and pepper to taste


  1. Preheat oven to 425. Lightly oil a roasting pan and place the garlic, onion, and carrots on it, adding a splash more olive oil and some pepper/salt. Roast for 25minutes, until carrots are tender.
  2. Heat a large dutch oven over medium heat, add the stock and bring to a simmer. Add the roasted vegetables and seasonings, cover and simmer for 15minutes.
  3. Using a blender or immersion blend puree the soup until desired thickness. Add the coconut milk, stir and heat for 5minutes. Serve!

Joe added some grated Parmesan Cheese to his while I left mine more on the naked side, just adding a dash of pepper.  While this might not cancel out the large slices of pecan pie I have been enjoying, it makes me feel slightly better.