Coconut Milk ,coconut water, coconut cream, coconut milk powder

Coconut milk - coconut juice - coconut water

Coconut milk is different from coconut water (coconut juice), whichyou get when you open the coconut. You can read more about Coconut water by clicking here.You get coconut milk

when you extract the milky juice from the inner white fleshy part of coconut. That is done by finely grating or grinding the coconut and extracting the juice using a littlewater.

If you have a heavy duty mixer grinder, you can put the coconut pieces in it to grind it to paste. You can also use grated coconut to extract milk.

Coconut-milk looks like, well, dairy milk. It can be used to make sweets, drinks, desserts, soups in the same way as dairy milk. Veganscan use it in many dishes instead of dairy milk.

How to make Coconut Milk

Ingredients:

Coconut - 1 Water - 2-3 cups Muslin cloth or a strainer.

Method:

Grind the fresh coconut using about

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Urad Dal with Tomatoes, Spices and Coconut

This soupy, yet creamy curry is very easy to digest and was inspired from 660 Curries, a favoured book that I always browse through when I am looking for a simple, but tasty meal solution. As I have noted before, this cookbook is not vegetarian, but there are tons of creative vegetarian recipes, including ideas for appetizers, spice blends, egg curries, vegetables, legumes, rice and breads. Since I have been eating a lot of dishes with cheese lately, I wanted a vegan meal to cleanse the soul. Serve with basmati rice or Indian flat bread for a complete and satisfying dinner.


Adapted from 660 Curries by Raghavan Iyer

1 cup of split urad dal, without skins
3 cups of water
1 teaspoon of turmeric
1 inch piece of tamarind
2 tablespoons of ghee, or a mixture of butter and oil
2 teaspoons of cumin seeds
5 green chilies, minced
2 cloves of garlic, minced
1 inch piece of ginger, peeled and finely chopped
1/2 teaspoon of cayenne
5 dried red chilies, crumbled
1 teaspoon of amchoor powder
1 large tomato, finely chopped
1/3 cup of dried coconut
1 1/2 teaspoons of sea salt
a generous handful of dried curry leaves

Soak the tamarind pulp in 1 cup of very hot water for at least 15 minutes or up to 1 hour. Strain the liquid into a bowl with a fine-meshed strainer, squeezing as much liquid as possible out of the tamarind pulp. Discard the pulp and set aside the liquid.

Soak the coconut in hot water for 15 minutes, drain and set aside.

Wash the urad well in a strainer. Transfer to a large pot, along with 3 cups of water, the turmeric and the tamarind water. Bring to a boil, reduce the heat to low and cover and simmer until the urad dal is tender - roughly 20 minutes.

While the urad dal is cooking, heat the ghee or butter and oil in a frying pan over medium heat. When hot, add the cumin seeds and stir and fry for a minute or so. Now add the chilies, garlic, ginger, cayenne and amchoor powder and stir and fry for a few minutes.

Add the tomatoes to the pan, along with the cocount, salt and curry leaves. Simmer until the mixture is thickened - about 5 minutes. Pour into the cooked dal, stir and simmer for about 10 minutes, adding more water if needed.

Serves 4 - 5



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Coconut Red Lentil Soup

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Two of my favorite neighbors hosted a soup party the other night. It was an inspiring affair - winter night, big pots of simmering soups and stews, house full of chatty, friendly people. Part of what I liked was the simple premise. The hosts (David & Holly) made a number of soups, guests were asked to arrive with their drink of choice and one thing to share - salad, appetizer, or something sweet. One of the vegetarian soups was a beautiful shade of yellow-orange. The color I see when I close my eyes and turn my face toward the sun. It was a light-bodied, curry-spiced coconut broth thickened with cooked red lentils and structured with yellow split peas. When I asked Holly to tell me about it, she mentioned it was based on an Ayurvedic dal recipe in the Esalen Cookbook, a favorite of hers. She happened to have an extra copy of the Esalen book, and sent me home with my belly full, a new cookbook tucked under my arm, and a few suggestions related to the soup.

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Coconut Cake with Rhubarb

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The first rhubarb of spring, light pink in color from being grown in the dark. It brought a lovely tart flavor to the sweet coconut cake.

Serving Size: 6

Yield: 1 sheet cake

Ingredients:

for the cake:

3 long stalks of rhubarb4 ounces silken tofu1 cup coconut milk1 cup unsweetened coconut flakes1 capful vanilla extract1 capful coconut flavor or almond1&1/4 cups sugar1/2 cup light vegetable oil3/4 teaspoons baking powder3/4 teaspoons baking soda2 & 1/2 cups all purpose flourpinch saltpowdered sugar for dusting

Directions:

Preheat the oven to 350 F.Spray a baking sheet with sides or large casserole dish with oil.Line the dish or sheet with baking parchment.Clean and slice the rhubarb to lengths that will fit in the dish or on the baking sheet.Measure the tofu and puree.Add coconut milk and oil and mix.Add the sugar coconut flakes and flavorings.In a separate bowl, mix the dry ingredients.Add the wet ingredients to the dry and mix. I use a spoon as it goes quickly and is not stiff or difficult to do.Pour the batter onto the cookie sheet or in the baking dish.Lay the slices of rhubarb on top of the cake.Place in the oven and bake for 1 hour or until golden on the top.Remove from the oven and allow to cool before removing from the baking dish.

Optionally serve rhubarb compote and soy mascarpone on the side.

To make the soy mascarpone:

Mix 1 tablespoon of raw cashew butter to 3 tablespoons of plain soy yogurt.Optionally add a splash of lemon juice, some vanilla extract or if desired, a bit of powdered sugar.

To make the rhubarb compote:

Slice 1 cup of rhubarb pieces.Add 1/4 cup of sugar to 1/4 cup waterOptionally add a pinch of ginger.Place all in a small sauce pan and simmer lightly until the rhubarb has become soft.

Notes:

We enjoyed this tasty cake served with a dollop of vegan mascarpone and fresh rhubarb compote. I used a large glass casserole dish for this, and as a result the cake was a bit thicker than I wanted. Next time I will make it as a sheet cake.