From Minimalist Baker
- 1/4 cup unsweetened cocoa powder
- 3 tablespoons maple syrup
- 1/2 teaspoon cinnamon (optional)
- 1/2 teaspoon vanilla extract
- 1/2 cup chia seeds
- 15oz can of coconut milk (light or regular), or ~1 1/2 cups of milk of your choice
- To serve: whipped cream, strawberries, raspberries, or another fruit, granola, or really whatever toppings you like…it’s also good as-is!
Yields four 1/2 cup servings
- In a mixing bowl, stir together the cocoa powder, maple syrup, cinnamon (if using), and vanilla.
- Add the milk and whisk until smooth.
- Stir in the chia seeds.
- Place in a jar or covered bowl and refrigerate for overnight, or for a minimum of three hours. When it’s ready, it will have thickened to a pudding consistency.
Adapted from Two Peas & Their Pod
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 2 carrots, sliced
- 2 tablespoons tomato paste
- 1 tablespoon fresh ginger, grated
- 2 teaspoons tumeric
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon cayenne
- 1 cup vegetable broth
- 1 28 oz can diced tomatoes
- 1 head cauliflower, cut into florets
- 1 15oz can chickpeas, drained and rinsed
- 1 14oz can coconut milk
- 1 cup frozen peas
- Rice, to serve
1. In a large pot, cook the carrot and onion in olive oil until soft, about 5 minutes.
2. Add the tomato paste, ginger, and spices. Stir until well combined.
3. Add the vegetable broth, tomatoes, and cauliflower. Bring to a boil, then reduce to a simmer and cook for 20 minutes.
4. Add the chickpeas, coconut milk, and peas. Simmer for 5 minutes.
5. Serve with rice.
- 2 sweet potatoes, cut into small chunks*
- 2 cups broccoli, sliced into florets
- 1 large green bell pepper, sliced
- 1 15oz can baby corn, drained
- 4 14oz cans coconut milk
- 1 4oz jar of green curry paste**
- Rice, cooked
- Cilantro, chopped
*No need to peel them if you wash them well, but feel free to if you prefer. Also, if they are hard to cut, put them in the microwave for ~45 seconds.
**I used Thai Kitchen brand, which can be found in the Asian section of many grocery stores, or you can order online.
1. Put the sweet potatoes, coconut milk, and curry paste in a large pot. Stir until well combined. Bring to a boil, then reduce to a simmer for 1o minutes.
2. Add broccoli, green pepper, and baby corn. Simmer for 5 minutes.
3. Serve over rice. Add some cilantro on top!
Coconut milk + red curry?! This soup is a little bit zesty, a little bit creamy, and a whole lot of delicious.
A note about this dish: on Day 1 it’s almost a soup, but as leftovers on Day 2 it turns to a curry as the noodles absorb the liquid. It’s totally delicious both ways. If you want it to remain a soup, add some extra coconut milk before reheating it.
You can use whatever veggies you like and have on hand, but here’s what I used:
- 1 zucchini, chopped
- 1 yellow squash, chopped
- 1 small red bell pepper, chopped
- ½ can cut baby corn, drained
- 1 large handful snap peas
- 1 tablespoon oil
- 5 tbsp (1 4oz jar) Thai red curry paste*
- approximately 8oz dried udon noodles, cooked (or you can use fresh udon noodles, or another noodle of your choice)
- 2 14oz cans coconut milk (I used one light, one regular)
- cilantro, to garnish
*Most grocery stores carry this in the Asian food aisle. You can also buy it at Whole Foods or Asian food markets. Be sure to look at the ingredients list — not all Thai red curry paste is vegetarian. I use the Thai Kitchen brand which doesn’t contain fish sauce.
- In a wok or deep pot, stir fry the vegetables in the oil for around 5 minutes until slightly softened.
- Add the curry paste and stir until the vegetables are well coated.
- Add the coconut milk and the noodles.
- Simmer for five more minutes, stirring occasionally.
- Serve with chopped cilantro.
I based this off of four or five different recipes, plus what ingredients we had in the kitchen. It’s not a hearty, filling soup, but very flavorful! It’s also really quick and easy to make.
>>Serves three. Double (or triple!) for larger crowds, or if you’d like leftovers.
- 1 onion, cut into bite size slices
- 1 red bell pepper, cut into bite size pieces
- 1 tablespoon olive oil
- 1 14oz package of firm or extra firm tofu, cut into small cubes
- 2 cups of vegetable broth
- 1 14oz can of coconut milk
- 1 tablespoon chili sauce (more if you like it spicy! you could put in red pepper flakes or Thai red curry paste, to taste, instead)
- 2 teaspoons brown sugar
- 1/4 cup creamy peanut butter
- 2 tablespoons of lime juice, plus extra to serve
- cilantro to garnish
- also consider adding: ginger, garlic, basil, lemongrass, beansprouts… !
1) In a medium size pot heat the oil. Add the red pepper and onion, stirring until they are coated. If needed, add another tablespoon of oil. Cook until the veggies are soft, around 3-5 minutes.
2) Add the remaining ingredients except for the cilantro and lime juice (tofu, veggie broth, coconut milk, chili sauce, brown sugar, and peanut butter).
3) Bring the soup to a boil, then reduce the heat. Stir until the peanut butter has dissolved. Simmer for eight minutes.
4) Add the lime juice and simmer for two more minutes.
5) Serve with cilantro, a slice of lime, and extra chili sauce, if desired.