Toasted Coconut Pancakes with Toasted Coconut Sauce

Anyone who loves the sweet nutty taste and aroma of toasted dried coconut will love these thick fluffy pancakes … served with a simple sweet toasted coconut sauce, they're loaded with toasted coconut goodness. Easy to make, this recipe uses coconut milk, coconut sugar and coconut oil to round out the coconut theme.

Toasted Coconut Pancakes with Toasted Coconut Sauce

Recipe by Lisa Turner Published on March 30, 2016 Simple, thick fluffy toasted coconut pancakes served with an easy and sweet toasted coconut sauce Print this recipe Toasted coconut: 1 3/4 cup dried grated unsweetened coconut Pancakes: 2 cups unbleached white flour 2 tablespoons coconut sugar 2 teaspoons baking powder 1 teaspoon baking soda 1/8 teaspoon sea salt 2 cups almond milk 1/4 cup melted coconut oil 2 large eggs 1 teaspoon vanilla coconut oil for frying Sauce: 1 3/4 cup (14 oz) coconut milk 2/3 cup coconut sugar* Instructions: Toast the dried coconut in a dry unoiled skillet or saucepan over medium-low heat, stirring or tossing frequently, for 8 to 10 minutes or until lightly browned. Combine the flour, coconut sugar, baking powder, baking soda and salt in a large mixing bowl. In a separate bowl, whisk together the almond milk, coconut oil, eggs and vanilla. Pour the milk and egg mixture into the dry ingredients and stir just until combined — do not overmix. Grease a non-stick skillet with coconut oil and heat over medium heat. When hot, add 1/3 cup of the pancake batter to the pan and scatter 1 tablespoon of the toasted coconut on top. Cook for 2 minutes or until browned on the bottom, then flip and cook for 1 more minute or until both sides are browned and the pancake is cooked throughout. Remove and continue cooking until the batter is used up. To make the sauce, combine 1 cup of the toasted coconut with the coconut milk and coconut sugar and bring to a boil. Reduce heat to medium-low and simmer, stirring frequently, for 20 minutes or until the sauce is thick. Remove from heat and let cool slightly. If desired, pour the sauce into a blender and process until smooth. *Notes: Use white sugar if you want a white sauce. The sauce can be made ahead of time and refrigerated — simply add a little water and reheat before serving. Makes 9 4-inch pancakes

More great pancake ideas from Lisa's Kitchen:
Pineapple Upside-Down Pancakes
Banana Oatmeal Pancakes
Ginger Molasses Pancakes with Mixed Dried Fruit
Lemon Curd Ricotta Pancakes
Buckwheat and Molasses Pancakes

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Baked Quinoa Balls with Peanut Dipping Sauce

Little people like me need lots of protein. And this tasty little appetizer idea provides a good and tasty dose with quinoa, beans and peanut butter. I adore little bites, and these little savory balls can be served as a light meal too, as they are quite filling.

But these baked quinoa balls have more than just protein. Combined with sun-dried tomatoes, jalapeño, tamari, ground ginger and coconut milk, they have a wonderful rich and deep Thai-style flavor, and the zesty peanut butter dipping sauce with lime, tamari, coconut milk and toasted sesame oil is just heavenly. You won't be thinking about how healthy these are!

Almond or other nut butters can be used instead of the peanut butter if desired.

Baked Quinoa Balls with Peanut Dipping Sauce

Recipe by Lisa Turner Adapted from Ricki Heller Cuisine: Thai Published on March 20, 2016 Healthy protein-rich baked quinoa and peanut butter balls served with a savory peanut butter, lime and tamari dipping sauce Print this recipe Ingredients: 1/2 cup dried quinoa (1 1/2 cups cooked) 1/3 cup dried navy beans (1 cup cooked) 6 sun-dried tomatoes small handful of fresh cilantro or parsley 1 clove garlic, chopped 3 tablespoons natural smooth or chunky peanut butter 1 tablespoon tamari (soy) sauce 2 tablespoons ground flax seeds, soaked in 4 tablespoons of warm water for 15 minutes 1/4 cup coconut milk 1/3 teaspoon ground ginger 1 jalapeño, seeded and chopped Sauce: 3/4 cup natural smooth or chunky peanut butter 1/4 cup coconut milk juice from 1 lime (2 tablespoons) 2 tablespoons tamari (soy) sauce 1/4 cup fresh cilantro or parsley, chopped 2 teaspoons toasted sesame oil 1 teaspoon maple syrup or honey water as needed Instructions: Rinse the quinoa and soak in 1 cup of water for 8 hours or overnight. Rinse the navy beans and soak in several inches of water over the same 8 hours or overnight. Drain and rinse the navy beans, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 hour or until soft. Drain and let cool to room temperature. Meanwhile, bring the quinoa to a boil in a small saucepan, then reduce heat to low, cover, and simmer for 15 to 20 minutes or until the water is absorbed. Remove from heat, fluff with a fork, and let cool to room temperature. Soak the sun-dried tomatoes in hot water for 30 minutes, then drain and chop. Once the quinoa and navy beans have cooled down, transfer to a food processor. Pulse until the mixture is chunky. Now add the sun-dried tomatoes and the remaining ingredients, and process until a smooth mixture is formed. Line a baking sheet with parchment paper and preheat an oven to 350°. Grease your hands with oil and shape the quino mixture into small balls, about 1 1/2 inches in diameter. Place on the prepared baking sheet and bake for 30 to 35 minutes until nicely browned, turning the balls halfway through the baking time. Remove from the oven and let sit on the baking sheet for another 10 to 15 minutes so they firm up. To make the sauce, combine all of the ingredients in a small food processor or blender and process until smooth, adding water as needed to thin your desired consistency. To serve, drizzle some of the sauce over the balls. Best served warm or at room temperature, but the balls and sauce and be refrigerated for up to several days in sealed containers. Bring to room temperature before serving. Makes 18 to 20 balls and about 1 1/2 cups sauce

I'm sharing this with Jac's weekly Meat Free Mondays event.

More little bites to enjoy from my kitchen:
Baked Mini Vegetable Chickpea Samosas
Chickpea Avocado Bites with Sun-Dried Tomatoes
Mung Dal Vada (Fried Indian Lentil Fritters)
Chana Vada (Chana Dal Peanut Patties) with a Tamarind Chili Sauce

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Hummus With Za'atar

Many people think of hummus as a snack or appetizer, but for a little person like myself it's a meal! And a simple, convenient and tasty meal at that. Hummus is also a terrific canvas for adding or experimenting with your favorite flavors … maybe it's Middle Eastern in origin, but that's no reason not to try adding Indian, Ethiopian or other flavors.

But for this hummus, I've returned to Middle Eastern flavors. This is actually a very basic, light creamy and fluffy hummus made with chickpeas, tahini, toasted pine nuts, lemon juice and garlic. But seasoned with za'atar, it's an extraordinary treat. For those of you who haven't tried it yet — and you should! — za'atar is a unique Middle Eastern blend of aromatic dried herbs, sumac, black salt and toasted sesame seeds that adds a wonderful zesty and salty flavor to dishes. You'll love even just the smell of it.

Pre-blended commercial versions of za'atar are easily available these days from large grocers. To tell the truth, I've never even tried a commercial variety, so I can't speak to their quality. But it's so easy to make at home, and stores well in a tightly sealed and refrigerated container, that the thought of buying it never occurs to me. You can find my recipe for homemade za'atar here. I've included 2 tablespoons of za'atar strictly as a suggestion — you may wish to add more.

Hummus and Za'atar

Recipe by Lisa Turner Cuisine: Middle Eastern Published on March 12,2016 Creamy chickpea hummus served with a zesty, salty and aromatic Middle Eastern blend of herbs and toasted sesame seeds Print this recipe Ingredients: 1 cup dried chickpeas (3 cups cooked or 2 14 oz cans) 2 tablespoons pine nuts 2 tablespoons olive oil + extra for serving 1/3 cup tahini 2 cloves garlic, chopped juice from 1 lemon (3 tablespoons) 1 1/2 teaspoons sea salt, or to taste 2 tablespoons za'atar, or to taste paprika Instructions: Rinse the chickpeas and soak for 8 hours or overnight in several inches of water. Drain and rinse, then transfer to a medium saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 1 to 1 1/2 hours or until soft. Drain, reserving the cooking liquid. (If using canned chickpeas, rinse thoroughly.) Meanwhile, toast the pine nuts in a dry unoiled skillet or saucepan over medium-low heat, tossing or stirring frequently, for 10 minutes or until lightly browned. Transfer the chickpeas to a food processor and add the pine nuts, 2 tablespoons of olive oil, 1/4 cup of the reserved chickpea cooking liquid (or water if using canned chicpeas), the tahini, garlic, lemon juice and salt. Process until smooth, adding more of the reserved chickpea cooking liquid or water as necessary to reach a light creamy consistency. Taste for seasoning and add more salt or lemon juice as desired. Transfer the hummus to a shallow bowl and drizzle with olive oil. Sprinkle with za'atar and paprika, and serve with chopped fresh vegetables or toasted pita triangles. Refrigerate leftover hummus for a few days or freeze for up to a month. Makes about 4 cups

This is my contribution to My Legume Love Affair, a monthly event celebrating the goodness of legumes. Started by lovely Susan, I am now the administrator. This month Shaheen of Allotment to Kitchen is kindly hosting.

More hummus ideas from Lisa's Kitchen:
Spicy Hummus
Marinated Sun-Dried Tomato Hummus with Olives
Pumpkin Hummus
Turkish Yogurt Hummus

On the top of the reading stack: Choosing Raw: Making Raw Foods Part of the Way You Eat

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Roasted Carrot and Azuki Bean Salad

We seem to be starting to climb out of winter here in southwestern Ontario, so it's time to put some color on the plate. Spiced roasted carrots, sweet red azuki beans and pieces of avocado on a bed of baby spinach do the trick here, and they're absolutely delightful on their own — particularly the carrots, which you'll end up snacking on even before you serve the salad. But what really separates this colorful salad from the rest is an astonishingly tasty lime, cilantro and mint dressing that you'll want to remember for serving with any robust flavored salad.

Roasted Carrot and Azuki Bean Salad

Recipe by Lisa Turner Adapted from Vegetarian Times Published on March 8, 2016 Colorful and fragrant winter salad of red beans and spiced roasted carrots served with a tangy lime, cilantro and mint dressing Print this recipe Salad: 1/2 cup dried azuki beans (1 1/2 cups cooked) 1 tablespoon red wine vinegar 2 lbs (900 g) large carrots 4 tablespoons olive oil 1 1/2 teaspoons ground cumin 1 1/2 teaspoons paprika 1/2 teaspoon cayenne 4 cups baby spinach leaves 1 avocado, sliced or chopped Dressing: 1/4 cup olive oil juice from 2 limes (4 tablespoons) 1 tablespoon red wine vinegar 1 clove garlic, minced or crushed 1/2 cup cilantro, finely chopped 1/4 cup fresh mint, finely chopped 1 teaspoon sea salt fresh ground black pepper Instructions: Rinse the azuki beans and soak for 6 hours or overnight in several inches of water. Drain and rinse, then transfer to a small saucepan and cover with fresh water. Bring to a boil, reduce heat to medium-low, cover, and simmer for 30 minutes or until tender. Drain, toss with the red wine vinegar, and set aside. Preheat an oven to 400° and line a baking sheet with parchment paper. Cut the carrots diagonally to form 1/2-inch thick ovals. Toss with the olive oil, cumin, paprika and cayenne, and spread over the baking sheet. Roast for 20 minutes, turn the carrots, and roast for another 20 to 25 minutes, or until the carrots are tender. Remove from heat, let cool for 5 minutes, then transfer to a large bowl. Add the azuki beans and toss. Whisk together all the dressing ingredients, and taste for seasoning. Scatter baby spinach leaves over a plate, top with a few spoonfuls of salad, and scatter avocado pieces on top. Drizzle with dressing and serve. Best served warm or room temperature, but can be served chilled. Makes 4 servings

This is my contribution to No Croutons Required, a monthly event celebrating vegetarian soups and salads, alternately hosted by Jacquline of Tinned Tomatoes and myself. It's my turn to host this month so please do send in an entry.

I am also sharing this with Eat Your Greens, co-hosted by Shaheen and The Veg Hog.

Other recipes with Azuki beans to enjoy from Lisa's Kitchen:
Spicy Azuki Bean Risotto
Coconut Lime Rice with Adzuki Beans and Mango
Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms
Spicy Adzuki Beans with Sun-Dried Tomatoes and Mushrooms

On the top of the reading stack: Thug Kitchen Party Grub: For Social Motherf*ckers

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Beet and Strawberry Vanilla Smoothie

I've been topping up my breakfasts lately with quick frozen fruit smoothies, and this bright pink strawberry concoction has very quickly become one of my favorites. Cold, refreshing and creamy, it's not only packed with plenty of sweet strawberry flavor but also with the super vitamin and mineral nutrition of red beets. It's so tasty that I've started buying bags of red beets to have on hand instead of small bunches … and so nourishing, too, that you'll want to serve it any time of day. In fact, I think I'll go make another one right now!

Beet and Strawberry Vanilla Smoothie

Recipe by Lisa Turner Adapted from Just Beet It Published on March 4th, 2016 A refreshing cold and creamy bright pink strawberry smoothie with the goodness of raw beets Print this recipe Ingredients: 2 small or 1 medium red beet, peeled and chopped 1 1/2 cups almond milk 1/2 cup plain yogurt 1 tablespoon vanilla 3 cups frozen strawberries 1/2 banana (optional) 1 tablespoon honey or maple syrup (optional) Instructions: Blend the beets, milk, yogurt and vanilla in a blender until the beets are processed. Add the strawberries, banana and honey or maple syrup, if using, and blend until smooth. Serve cold in two tall glasses. Note: add a scoop or two of your favorite protein powder to make this a protein shake. Makes 2 large servings (4 cups)

More Smoothies to enjoy from my kitchen:
Avocado Blackberry Smoothie
Raspberry-Banana Oat and Chia Seed Smoothie
Beet and Top Green Smoothie with Apple, Orange and Ginger
Pomegranate & Blueberry Oat Smoothie

On the top of the reading stack: Vegan Delights: 88 Delicious Recipes for the Complete Three-Course Meal

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No Croutons Required - Call for Vegetarian Soups and Salads Submissions for March

It's my turn to host No Croutons Required, a monthly event showcasing vegetarian soups and salads alternately hosted by my good friend Jacqueline of Tinned Tomatoes and myself.

The temperatures are finally getting warmer so perhaps we will have more salads than soups this month. But soups and salads are appreciated all year, no matter the month.

To add your recipe, the guidelines are easy. The few rules are only one submission per blogger and it must be vegetarian. Showcase your recipe on your blog and please link back to this announcement, Lisa's Kitchen and also Jacqueline's blog.

Then, add your recipe using the linky tool at the end of this post. Very much looking forward to all of the inspired creations.

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