This recipe will make between 2 and 4 servings.

Ingredients
1 cup Thai sweet or sticky rice, available in Asian groceries
1 can coconut milk, unshaken
3 tablespoons raw or white sugar, divided
1 teaspoon salt, divided
1/2 teaspoon cornstarch or tapioca flour
2 ripe mangoes
Toasted sesame seeds and mint, to garnish

Directions:

1. Soak dry sticky rice in water for about 1 hour.

2. Drain the rice and rinse it thoroughly. Then pour about 1 cup of water into a saucepan, and place the rice in a steamer insert inside the saucepan. Cover tightly and steam over low to medium heat for 20 minutes.

3. While the rice is steaming, make the first sauce. You will make two coconut sauces to go on the rice: One thin one to mix into the rice itself, and then a thicker sauce to spoon over top. Start by opening the can of coconut milk and spooning out the thick cream on top.

Place the thicker coconut cream in a small bowl. You should have approximately 1/2 cup, give or take a bit. (All measurements here are approximate, which is completely fine for this recipe.)

4. Pour the thinner, lighter coconut milk left in the can into a small saucepan (it will be a little over 1 cup.) Stir in 2 tablespoons sugar and 3/4 teaspoon salt. Warm over medium heat, stirring frequently, for 5 minutes. Do not let the sauce boil.

5. Check on rice. When done, the grains will be tender and shiny. Spoon the rice out into a bowl (it will be clumpy).

6. Slowly pour the warm coconut milk over the rice in the bowl, stirring frequently. You want the milk to coat the rice but not leave puddles. Keep stirring, and stop pouring in coconut milk when it looks like the rice is saturated. You may not use all of the milk.

7. Set the rice aside to finish absorbing the coconut milk; after 15 minutes or so it should have soaked up any milk that is still liquid.

8. While the rice is standing, make the coconut topping sauce. Rinse out the coconut milk saucepan, and pour in the coconut cream that you took off the top of the can. Stir in 1 tablespoon sugar, and 1/4 teaspoon salt. In a separate bowl, whisk together a few teaspoons of water and the cornstarch.

9. Whisk this cornstarch slurry into the coconut cream and cook over low heat for about 3 minutes, or until the mixture thickens considerably. Set aside.

10. Peel and slice mangoes..

11. To serve, place about 1/3 cup cooked sticky rice on each plate, and arrange mango slices around it. Drizzle with the coconut topping sauce, and sprinkle with a few toasted sesame seeds. Garnish with a mint sprig, and eat while still warm.


thekitchn.com

serves 4 as a main dish or 6 as a side

Ingredients:
2 teaspoons oil
1 small yellow onion
4 large cloves garlic, peeled and minced
1 tablespoon grated ginger, from a 3-inch piece
1/2 cup sun-dried tomatoes, chopped
1 large lemon, zested and juiced (about 2 tablespoons juice)
1 dried hot red pepper or dash of red pepper flakes (optional)
15-ounce can chickpeas, drained
1 pound baby spinach
14-ounce can coconut milk
1 teaspoon salt, or to taste
1 teaspoon ground ginger

To serve:
Whole roasted sweet potatoes
Cilantro leaves, to garnish
Toasted unsweetened coconut, to garnish

Directions:

1. Heat the oil or ghee in a large, deep Dutch oven or heavy pot over medium-high heat. Add the onion and cook for about 5 minutes, or until the onion is beginning to brown. Add the garlic, ginger, sun-dried tomatoes, lemon zest and red pepper, if using. Cook for 3 minutes, stirring frequently.

2. Add the chickpeas and cook over high heat for a few minutes or until the chickpeas are beginning to turn golden and they are coated with the onion and garlic mixture.

3. Toss in the spinach, one handful at a time. This will take about 5 minutes; stir in a handful or two and wait for it to wilt down and make room in the pot before adding the next handful. When all the spinach has been stirred in, pour in the coconut milk and stir in the salt, ground ginger, and lemon juice. Bring to a simmer then turn down the heat and cook for 10 minutes or until the chickpeas are warm through. Taste and add more salt and lemon juice, if necessary.

4. Serve hot over roasted sweet potatoes, with cilantro leaves and toasted unsweetened coconut to garnish.

Serving note: Can be served over GF pasta, rice, quinoa, or another grain.

thekitchn.com

Serves 5-6

Ingredients:
1 1/2 cups raw chickpeas, black-eyed peas or a mix, soaked overnight
1 cup millet, quinoa, or brown rice
2 tbsp olive oil
1 medium onion, chopped
1 medium red bell pepper, chopped
1 jalapeno chili, seeded and finely chopped
2 large cloves garlic, finely chopped
3 cups vegetable broth
2 tomatoes, chopped
1 tbsp curry powder
1/2 tsp salt
freshly ground black pepper, to taste
1 lb mixed greens - kale, collards, mustard greens, Swiss chard
1 (14 oz) can light coconut milk

Directions:

1. Drain the beans that you've soaked overnight (about 16 hours). Put in a pot and cover with water until the water is about an inch higher than the beans.  Add about 1 tbsp salt to the water.  Bring to a boil.  Cover and simmer for 20-30 minutes or until beans are tender.  Drain and set aside.

2. Put the millet in a pan and cover with 3 cups water.  Cover, bring to a boil, and then simmer for 20-25 minutes or until water has evaporated.  Set aside.

3. In the meantime, heat the oil in a medium stockpot over medium heat.  Add the onion, bell pepper, and chili and cook, stirring, until softened, about 5 minutes.  Add the garlic and cook, stirring constantly, 1 minute.

4. Add the broth, chickpeas, tomatoes, curry powder, salt and black pepper.  Bring to a boil over high heat.  Reduce the heat and simmer gently, uncovered, stirring occasionally, about 10 minutes.  Add the greens and stir until wilted.

5. Add the coconut milk and millet and cook, stirring occasionally, until heated through, about 4 minutes.  Add salt, pepper, and curry powder to taste.  Serve warm.

eatswellwithothers.com

Ingredients:
Pancakes:
1 cup Kamut Pancake Mix
1/2 cup almond milk, plain
1/2 cup chai tea concentrate (or sub with more almond milk + 1 Tbsp sweetener)
2 Tbsp agave or maple syrup
dash of cinnamon
1/3 cup roasted/salted cashews
2 Tbsp oil

Coconut Cream:
1 1/4 cups light coconut milk
dash of salt
1 Tbsp corn starch
4-5 Tbsp maple syrup 

dusting: raw unsweetened coconut shreds

Directions:

1. Make your coconut sauce by dissolving corn starch into the light coconut milk. Add in the cinnamon and maple syrup as well. Heat in a soup pot - constantly stirring until thickened. You can run a beater through the sauce to make it extra light and silky. Pour into a dish and chill in the fridge until needed.

2. Next up you need to mix your pancake mix in a large bowl. Fold int he nuts. Then grease a sauce pan and start cooking your pancakes over a medium flame. If your pan is too hot the pancakes may burn more than you'd like. Transfer pancakes to paper towel to cool for stacking.

3. Assembling your stack is fun! First do a light dusting of coconut shreds. You can use raw unsweetened organic coconut shreds. Then add one pancake, a dollop of coconut cream from the fridge and repeat until three layers have been created...

4. Top with coconut. Serve warm!

lunchboxbunch.com

Makes 6 cups - freeze or fridge leftovers

Ingredients:
1 1/2 cups dry arborio rice
3 cups water
1 cup almond or soy milk
3/4 cup light coconut milk (set extra coconut milk aside for drizzling over top hot cereal)
1/2 cup raw cashews
1 cup cherries fresh or frozen
1/4 cup agave or maple syrup
dash cinnamon
2 Tbsp coconut flakes (plus extra for garnish)
dash salt (to taste)
1/2 tsp vanilla extract

Directions:

1. Add the water, salt, vanilla extract and rice to a large pot. Bring to a boil. Reduce heat, cover with a lid and allow to simmer for 15 minutes.

2. After the rice has absorbed most of the water you can add in the soy or almond milk and coconut milk. Continue stirring over medium heat and allow risotto to thicken.

3. Fold in half of your cherries, the cashews, coconut flakes, sweetener and cinnamon. Do a taste test of your risotto. If it is tender and creamy - you may be ready to serve. You can always add in more liquid if you want an even more tender textured risotto. This cereal will be much softer than a dinner risotto.

5. To serve, add the risotto to a bowl and top with coconut flakes, a few more cherries and a drizzle of coconut milk - or soy milk. Serve warm. Store the leftovers in the freezer or fridge and reheat in microwave or stove top.

lunchboxbunch.com

Makes 6-8 rolls

Ingredients:
Dough:
part 1:
1 yeast packet
1 cup + 2 Tbsp warm water (or warm tea of your choice)
1 tsp organic sugar

part 2:
1/4 cup rolled oats
1 tsp flax seeds
2 1/2 cups organic white flour
1/2 cup organic sugar
2 Tbsp vegan buttery spread, softened
1 Tbsp baking powder
1/2 tsp salt
+additional pinches of flour as needed

Filing:
1 pint blackberries, organic
1/4 cup organic sugar
1/2 cup raw walnuts, chopped
1/2 tsp almond extract
3-5 Tbsp vegan buttery spread
1 tsp maple syrup
+additional drizzle maple syrup

Frosting:
1/3 cup vegan buttery spread
1/2 cup unrefined organic virgin coconut oil
1 1/2 cups organic powdered sugar (more or less for desired thickness of frosting)

Directions:

1. You can make the frosting first and place in the fridge. It hardens up quite a bit, but that is the perfect temperature to slather onto the warm rolls since the frosting easily melts and softens when it warms. Add all the ingredients to a large bowl and beat with a hand mixer until fluffy. Do not over beat or the coconut oil will start to melt and get oily. Add more sugar if you like a thicker, sweeter frosting. Set in fridge.

2. Add the yeast packet, teaspoon of sugar and warm water or tea to a large mixing bowl. Swirl the water until the yeast dissolves. Let sit for about 2 minutes or so.

3. Add in the ingredients for part two (flour, sugar, salt..) Start folding together and as dough thickens, begin to knead in bowl. I usually add in a few more pinches of flour to help with kneading. Knead until a smooth ball forms. Keep the ball in your floured bowl and place in a warm spot, covered, for about an hour - or until dough doubles in size.

(preheat the oven to 400 degrees.)

4. Punch out dough and transfer to a floured work space. Roll out to about a 1/2 inch or thinner thickness. Sprinkle the sugar over top evenly. Then add bits of the butter - scattered all around - . Add the blackberries - scattered. Then drizzle the almond extract over the dough is an even scattering. Lastly, chop the walnuts and add them - with a swift drizzle of maple syrup over top.

5. Roll the dough up tightly.
 
6. Quickly prep your baking dish. You can used a round 9" cake pan - glass. Generously slather 2 tsp vegan butter along the insides then flour the inside as well. This adds a very nice texture to the exterior of the rolls.

7. Slice the rolls and transfer, spiral side up, to the baking dish. Drizzle an additional 1-2 tsp of maple syrup over top.

8. Bake at 400 degrees for about 15 minutes, then lower temperature to 350 and bake for an additional 30 minutes - or until the edges of the rolls start to brown and the center becomes slightly toasted.
 
9. Remove the rolls from the oven and let them cool at least 20 minutes before serving. The warmth from the just-baked rolls pairs perfectly with the chilled, hardened frosting. Add the frosting - it will melt onto the rolls.

lunchboaxbunch.com

Ingredients:
Bagel Base - toast and spread nut butter(s) on top:
1 bagel or 2 slices toast (any variety)
1 Tbsp chunky almond butter (or other nut butter)
1 Tbsp chocolate hazelnut butter

Maui-Grilled Banana:
1 large banana
1-2 tsp Earth Balance vegan butter
OR extra virgin coconut oil + pinch of salt
2 Tbsp unsweetened coconut flakes
a few pinches of cinnamon
a few pinches orange zest

optional:
a few drops vanilla extract
dash of cayenne for some heat
chia seeds
Flax seeds or flax oil

Directions:

1. Melt your oil or vegan butter in a saute pan over high heat.

2. Thinly slice your banana into about 3-4 long strips. Place in pan.

3. Add the cinnamon, coconut and optional vanilla and cayenne over top. Allow to cook for a good few minutes until the oil absorbs and the pan is really sizzling.

4. Flip the bananas - they should be nice and blackened with the edges getting crispy. Add more coconut and cinnamon over top and cook for a few more minutes - just before the edges become overly blackened. A bit
of black color and burnt edges is what you want.

5. Turn off heat and quickly add the orange zest to the hot pan so that the aroma warms and infuses
the banana. Next, shake the pan so that the toasted coconut spread in the pan mingles with the cinnamon and orange zest to coat the hot, soft banana in Maui essence. Set pan aside.

5. Toast the bagel or bread, spread with nut butter and add warm banana over top.

6. Add leftover toasted coconut from the pan over top along with chia seeds and or flax seeds or flax oil. Apple slices, citrus, baby spinach, berries, mango, avocado and more would compliment this plate. Serve warm.

lunchboxbunch.com

(serves 4 to 6)

Ingredients: 
2 tablespoons olive oil
1 medium onion, diced
3 tablespoons minced ginger
3/4 teaspoon ground coriander
4-5 cups diced carrots
3 cups vegetable broth
1 cup light coconut milk
salt and pepper to taste

Directions:
 
1. Heat olive oil in a large saucepan over medium heat.  Add onions and saute until onions are translucent, about 4 minutes.  Add ginger and saute for another 4 minutes, until softened and fragrant.  Add coriander and diced carrots.
Stir to incorporate.  Add the vegetable broth, reduce heat, and simmer mixture until carrots are completely softened, about 30 minutes.  Remove from heat and allow to cool for 20 minutes.

2. Using a blender, blend soup in batches until smooth (or use an emulsion blender in the pot).  Return soup to pot, stir in coconut milk.  Add salt and pepper to taste.  Serve soup warm with crusty vegan bread.

Ingredients:
Dry Ingredients: = 6 cups
1/2  head green cabbage, shredded (2 cups)
1/2 head purple cabbage, shredded (2 cups)
2 carrots, shredded (1 cup)
1 cup shredded coconut flakes
1/4 cup raisins



Wet Ingredients: = 1 cup dressing
2 Tbsp fresh lemon juice
1/2 cup raw mayo (see below)
2 Tbsp Nama Shoyu (or tamari for GF)
3 Tbsp sesame seeds
2 tsp raw agave nectar
1/4 tsp turmeric
1/2 tsp curry
1/2 tsp cumin

Directions:

1. Shred the cabbage either by hand with a knife or in your food processor.  Same with the carrots. Place in a large bowl adding in the coconut flakes.

2. In a small bowl combine the wet ingredients and spices.  Mix well.

3. Toss together all ingredients, making sure cabbage is evenly coated.

4. If possible, chill for at least an hour and toss thoroughly again before serving. This will allow all the flavors to mingle and blend.

Ingredients for the mayonnaise:
1 cup raw cashews, soaked for 2 hrs or more
1/4 cup water
1/4 cup lemon juice
2-3 soft dates, pitted (soak dates in warm water for 5 minutes to soften)
1 tsp sea salt
1 tsp onion powder
1/2 tsp garlic powder
1/4 cup cold pressed olive oil  -  to be added last

Preparation for mayo:

1. Puree all ingredients, except oil, in food processor or blender and blend until smooth.  A blender works best.  You need to process it until you don’t feel any graininess in the batter.
2. While continuing to blend, add oil in a steady stream, until emulsified.
3. Store in a tightly sealed container the fridge for up to 2 weeks.

Recipe from: nouveauraw.com