Tag Archives: coconut milk

buttercup squash soup with coconut, sage + quince

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a few weeks ago, i discovered there’s a seemingly abandoned quince tree a couple streets over from us. instead of inquiring about picking the fruit to the nearby house or walking my ladder down the neighborhood and being for real about the situation, i instead ended my marathon-season track workouts for weeks by practicing my plyometric jumps into the lower branches, snagging one golden floral fruit each time, and smuggling it’s precious but ugly self back home to add to my for-soup collection.

i had an idea in my head about updating this soup and instead of sending the floral quince notes throughout, piling a few thin sauteed slices on top with fresh sage. the result is absolutely holiday (or just really nice self-care) worthy.

 

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speaking of holidays, here is what i’m making for the Thanksgiving weekend:

i. a brussels-heavy variation of this salad.

ii. apple pie. i’m planning to recreate the best gluten + dairy free pie crust i’ve made so far, adapted from Alanna’s recipe and fill it with apples + spice inspiration from Renee.

iii. if the weekend calls for more cozy time in the kitchen, i’ll be making cornbread stuffing (per William’s request), and/or pumpkin, sage + rosemary baked risotto, or perhaps just end the weekend with that cornbread alongside my favorite deep/rich vegetable-heavy chili with chocolate and walnuts.

iv. and more of this soup! the Recipe Redux challenge this month is to add some naturally colored holiday treats and trimmings to the table and this soup is definitely colorful! and, importantly, it’s also tasty. i gobbled up the first and then second batch before i took time for photos, so the third round, whipped up in the final days before we head to eastern oregon for family time, is going home to share.

 

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buttercup squash soup with coconut, sage + quince, serves about 4

Curious about quince? They’re a seriously old fruit, similar in many ways to pears, but much more floral in flavor and aroma. They require cooking too, as their heavy tannins and raw texture will dissuade even the hungriest neighborhood scavenger! Since they’re slightly precious and can be difficult to find outside of local shops and markets, a pear or apple can be substituted, or completely left out for a less sweet/interesting ending. For a little more substance, I’ve often been stirring in either cooked garbanzos or sometimes marinated/seasoned tempeh to my soup and rounding it out with some whole grain sourdough bread for a full meal deal. Also, use any squash you like. I used the last of the Buttercup from my garden. It’s a sweet, dense, slightly dry flesh variety, and any of the Kabocha, Hubbard and Butternut varieties are also good alternatives. 

2 lb. buttercup winter squash, exterior rinsed of any remaining soil
1 + tsp. coconut oil, divided
1 large onion, medium-diced
1 tsp. dried thyme
3 cups water or vegetable broth
2/3 cups full-fat coconut milk
1 1/2 Tbs. apple cider vinegar
3/4 tsp. sea salt
ground black pepper
1 quince, cored and thinly sliced
1-2 tsp. minced fresh sage

  1. Preheat oven to 375F. Slice the squash in half and turn cut-side-down on a baking dish. Add 1/2- to 1-inch water to bottom of pan and roast for about 45-60 minutes, until a fork slides easily through the skin and flesh of the squash. Let cool at least 5 minutes before handling.
  2. Set a large pot on medium heat and add coconut oil. Add the chopped onion and sauté 5-8 minutes, stirring occasionally, until it softens and becomes translucent. Then stir in the thyme and water or broth.
  3. Once the squash is done roasting and is cool enough to handle, scoop out the seeds and discard. Then scoop the flesh into the pot. You can either discard the skin or toss it in, as it is definitely edible and will add a little texture towards the end result.
  4. Add the coconut milk and apple cider vinegar.  Bring to a boil and then turn down to simmer for 5 minutes. Let cool slightly, and then using either a blender or food processor, puree in batches until you have a smooth consistency. Turn it back into the pot, and add salt and ground black pepper and taste to adjust seasoning.
  5. For the quince, heat a sauté pan over medium-high heat. Add a small amount of coconut oil, sliced quince, and minced sage. Try to spread the slices out over the pan so they are not overlapping and cook for about 2-3 minutes on each side, until they are becoming golden and crispy on the edges.
  6. Serve the soup hot with the sauteed quince scattered on top. Enjoy!

 

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Coconut Basil Zucchini Rolls

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Accept what comes from silence.
Make the best you can of it.
Of the little words that come
out of the silence, like prayers
prayed back to the one who prays,
make a poem that does not disturb
the silence from which it came.

from Wendell Berry’s How To Be a Poet

 

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Somehow we’ve found ourselves in mid-summer and I’ve discovered that I can accomplish tasks in the online world while hanging in the backyard on a blanket next to the summer squash. The connection is a little slow and not altogether consistent but that opportunity leads to moments to turn and stare at the cloudless sky and listen for the gaps between the sound of the trees. Today there is more commotion with the street noise and I remember instead a more peaceful mid-summer day years ago, lying on my back in my parents’ yard out in the country, staring up through their ancient, looming trees, just listening.

 

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Coconut Basil Zucchini Rolls

This mid-summer recipe is a creation for The Recipe Redux, as we were challenged to use the season’s abundance in interesting shapes. I basically took a bunch of what’s growing in the backyard right now and made it into a quinoa salad of sorts, and then rolled it up in grilled zucchini. The same can be done with eggplant instead of zucchini and the vegetable fillings can be interchanged accordingly. I have a hunch that a tomato and sweet pepper version in the later season will taste even more amazing with the coconut basil sauce. As far as coconut milk goes, you can use what you prefer. The full-fat version will be a little more rich and substantial but the lighter cooking milk is also good. 

1 cup quinoa

2 cups water

4 cloves garlic

2 cups packed basil leaves

1 can coconut milk

¼ cup capers, divided

1 tbsp lemon juice and zest

¼ tsp. sea salt and black pepper

coconut oil

2-3 large zucchini, sliced thinly lengthwise

1 small broccoli, cut into small pieces

1 cup sliced mushrooms

1 1/2 cups fresh or frozen peas

  • Place quinoa in a saucepan, add the water and bring to a boil. Lower the heat immediately and simmer for about 15 minutes, before setting aside.
  • In a food processor or blender, puree the garlic, basil, coconut milk, about half the capers, lemon juice, zest, and salt and pepper.  Then set aside.
  • Preheat the oven to 400 degrees F.
  • Use a pastry brush or a rubber spatula and lightly brush each zucchini slice with a thin layer of oil on both sides. Depending on your grill situation, you can instead brush the grill with a little oil so the zucchini doesn’t stick. On either an indoor or outdoor grill, arrange the zucchini slices so they are not overlapping. Cook until lightly golden and then flip to do the same on the other side. Remove and cook the remaining slices in batches, as needed. This step can also be done in the preheated oven on a flat baking dish.
  • Spread the broccoli and mushroom pieces out on a baking dish lined with parchment, drizzle with a little more oil and sprinkle with salt and pepper. Place in the oven and bake for 5-8 minutes.
  • When the quinoa is slightly cooled and the vegetables are done, stir in about ¾ of the coconut basil sauce, the remaining capers, roasted broccoli, mushrooms, and the peas.
  • Roll the zucchini: Place the zucchini strips, one by one, in front of you. Add a large spoonful of the quinoa mixture at the bottom of it and roll up lengthwise away from you. Place the rolls back in the baking pan with parchment paper. There will be more filling than rolls (unless you make grill up some big zucchini), so inter-space some of the extra filling among the rolls as you go. Drizzle with the remaining basil sauce.
  • Bake for 10-15 minutes at 400°F just to heat through.

 

 

Listen to Wendell Berry read the entire poem. It is beautiful.


Blackberry Lemon Coconut Cream Bars

Friday morning, summer ended.  From my office window, I watched dark clouds blow in and with them came all autumn’s wet and windy glory, leaves swirling through the mist.  I trudged through the garden after school, feet tingly wet, and with muddy fingers, pulled fallen cornstalks, bolted lettuce, and withered melon vines.  I reminisced back to July and August, and even the day before, Thursday, when I was still picking blackberries, knowing all too soon, the weather would change.

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Each year I hoped they’d keep, knew they would not.  – Seamus Heaney

Blackberries. Blackberry picking. Our new apartment complex cozies up to the forest on this edge of town. Wild briers take over here, and to my delight, I have noshed on blackberries for weeks. While not many have found their way into a bucket for later, I’ve made it a mission to send summer off proper like with lemony-coconut cream blackberry bars. They just so happen to be raw, vegan, gluten-free, and super easy.

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Though the photos are a delicious mess, I’d still like to tell you about all the layers of goodness. Dates, nuts and spices make up the salty-sweet bottom layer, followed by fluffy coconut cream with a hint of lemon. The topping, so simple and divine, is pureed berries mixed with a bit of chia seeds to help it set. If they fall apart coming out of the pan, that means you were like me and in being overly anxious to taste, weren’t patient. That’s fine. As is running to snag some frozen berries from the store if all the wild ones in your area are long gone. Relish the last day of summer with me before snuggling into that sweater and pumpkin spice latte.

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This recipe is part of September’s Recipe Redux challenge to create a healthy no-cook dessert. 
 
Lemon Coconut Cream Blackberry Bars {raw, vegan & gluten-free}, inspired by Sprouted Kitchen
4-5 medjool dates, pitted
1/4 cup raw walnut pieces, toasted
1/4 cup raw almonds, toasted
1/2 cup almond meal
1/2 tsp. cinnamon
1 tsp. coconut oil
pinch of salt
1 15 oz. can full-fat coconut milk, chilled
2 Tbs. powdered sugar
zest from 1/2 a lemon
1 tsp. vanilla extract
2 cups blackberries
1 Tbs. chia seed
Stevia extract, to taste 
  • In a food processor, combine dates, nuts, cinnamon, oil and salt.  Puree until finely chopped and the mixture sticks together when pinched with your fingers.  Turn out into a square baking dish (I used a 6 x 8 glass container).
  • Open the chilled coconut milk and without stirring, spoon out the cream layer into a medium bowl.  With a fine mesh strainer, pour out the remainder of the can and keep all the cream that is in the top.  Reserve the watery milk for another use.
  • Whip the coconut cream along with the powdered sugar, lemon zest, and vanilla.  Pour atop the nut layer.
  • In the food processor, puree berries and chia seed until smooth.  Add stevia or sugar to taste.  Pour atop the cream layer, and set into the refrigerator to set for at least 2 hours.  (Or dig in and make a mess, like I did!)


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