Cocozia Organic Coconut Water

Not all brands are alike and this one I determined specially fresh with a easy taste, and it's organic too. I pour mine into a pitcher, however the little boxes come with a straw too for comfort. It's a piece pricier than some of the brands up for offer, but the smooth flavor makes it worth the charge. And due to the fact it's so hydrating, it is now not necessary to drink it the complete day, so have a glass right here and there after which water or some other beverage at different times. Those looking for some thing with a chunk extra flavor might want to strive a number of the alternative varieties of coconut water up for offer from Cocozia. Currently chocolate flavored coconut water is likewise to be had and coffee, mango and pineapple, additionally natural, are the latest flavors brought. Visit the Cocozia website for retailers near you and similarly information.

Pure unflavored coconut water also can be used for cooking alternatively for water in lots of dishes and it is a healthy addition to smoothies too.

I become offered a complimentary sample to attempt. I turned into no longer expected to put in writing a tremendous review. The evaluations expressed right here are my personal.

Paneer Kalimirch (Paneer Cheese with a Coconut Milk, Onion and Cashew Gravy with Black Pepper and Spices)

Although many of my most important meals are vegan, I can never face up to the attraction of succulent paneer cheese for too long. The cheese does not have a whole lot of taste on its very own ? Even though I do revel in snacking on little bites of it whilst I prep a dish ? But paneer is a great automobile for taking over the spices and seasonings present in a dish. It has a texture much like corporation tofu, however it's real cheese without the soya. There actually isn't any substitute, however in case you need to make it vegan, then use cubes of organization tofu alternatively.

Traditionally, this dish of paneer cheese simmered in a thick flavorful onion and cashew gravy is made with cream or yogurt, however as there was already cheese inside the dish, I decided to combine matters up and use coconut milk as an alternative to reduce down on the richness. The coconut milk nonetheless ended in a creamy gravy and it changed into just as scrumptious as dairy alternatives. It's such an easy dish to put together and pan-frying paneer beforehand of adding it to the dish makes no sense on this instance. Just cube it and upload it to the highly spiced gravy. As for the spice element, it on the lower aspect of the spectrum in phrases of heat, but as continually, maximum Indian dishes are forgiving, so regulate the spicing to suit your preference and add more onion to the paste if that is for your flavor.

Other paneer dishes from Lisa's Kitchen you're positive to revel in:

Kidney Beans in a Slowly Simmered Tomato Sauce with Shredded Paneer (Rajma)

Indian-Style Macaroni and Paneer Cheese with Spinach

Massaman Curry with Paneer Cheese

Saag Paneer (Palak Paneer)

I'm sharing this with Jacqueline's Meat Free Mondays. Each week Monday, Jac highlights a number of the submissions from the week earlier than.

On the top of the reading stack: Vegan Everyday: 500 Delicious Recipes

Audio: sweet silence for a change

Hash Browned Sweet Potato and Beets

Hash browns are a staple of breakfast tables throughout North America, and a scrumptious way to dissipate potatoes before they start to spoil. But there is no motive to confine oneself to potatoes. With a few leftover beets and a candy potato that needed the use of up inside the pantry, those greens are simply as delicious and even greater colorful hashed and browned as properly. Beets gently cooked ahead of time ? Or the night time before ? And diced are firm, crisp and browned whilst the candy potato is gentle, creamy and golden.

With their comparatively strong flavors, beets and candy potatoes do not want to be combined with too many different spices or seasonings as you would possibly do with potatoes ? A bit onion, garlic, salt and pepper are all you want. But their quite high sugar content mean that they do want an amazing non-stick pan and persistent stirring to hold from burning.

More easy breakfast recipes:

Mushroom and Jalape?O Breakfast Hash

Tempeh Breakfast Hash-Up

Tempeh-Miso Breakfast Patties

Chili Tortilla Scramble

Jalape?O Breakfast Burritos

Fried Green Tomatoes and Old Cheddar

On the pinnacle of the analyzing stack: Teff Love: Adventures in Vegan Ethiopian Cooking

Audio Accompaniment: The Orb

Creamy Vegan Coleslaw Dressed with Avocado

Yesterday was officially the first day of summer. This year, it has been feeling like summer for over a month now with plenty of rain and invigorating sunshine. My outdoor garden is happy about that. It also means more salads on the menu, and this one is refreshing and nourishing.

Coleslaw is a summer favorite, as is potato salad. I made this vegan version because I am not overly fond of mayonnaise. I do enjoy cheese, so I don't follow a strict vegan diet, but the majority of my meals are dairy-free. The avocado-based dressing is tart and creamy and makes for a better coleslaw than any I've ever eaten. I maintain that avocados ought to be a daily part of your meal plans, even if that means simply scooping out the flesh and enjoying for breakfast or lunch.

Other summer salads to enjoy from Lisa's Vegetarian Kitchen:

Indian-Style Coleslaw

French Lentil and Roasted Sweet Corn Salad

Summer Chickpea Salad

Lazy Summer Cottage Cheese & Fruit Salad

On the top of the reading stack: The Awakening by Kate Chopin

Audio: relishing silence while it lasts, but surely that won't be for long ..

Vegetarian Recipes for Hot Summer Months

I've been a vegetarian for 23 years, with no regrets, so regular is vegetarian for me. This summer season is transforming into a hot one and these days I am going to proportion a number of my preferred summer vegetarian recipes for folks who revel in meatless meals every now and then, and additionally for longtime vegetarians like myself. Bon App?Tit.

Chickpea Quinoa Vegetable Burgers

Chickpeas, quinoa and sparkling veggies combined in an all-in-one perfect spiced baked veggie burger served with an English muffin and tomato chutney.

Pinto Bean and Avocado Burritos

Vibrant, zesty and creamy sparkling-tasting pinto bean burritos with avocado, cilantro, corn and spices ? Refreshing on a heat summer day. Perfect patio fare.

Lemony Basil Hummus

This is pretty lots a conventional model of hummus with the addition of fresh basil that I continually develop in my outdoor lawn and lemon juice to feature more fresh taste. Think of it as a pesto hummus, with basil lurking in every chunk in a subdued manner.

Spicy Pesto Guacamole

Guacamole is usually a summer season favourite, mainly when pesto is inside the blend, spiced up and served with accurate fine nacho chips.

Deviled Curried Eggs

Rich, creamy deviled eggs with Indian curry spices - a highly spiced twist on a classic.

Refried Beans in Home Baked Taco Bowls

Certainly a summer time ceremonial dinner, even though meaning turning at the oven to make homemade tacos packed with refried beans. Serve with a few highly spiced salsa and some more vintage cheddar cheese and some rice at the aspect.

Toasted Ciabatta Sandwich with Brie, Sun-Dried Tomatoes and Pesto

A splendidly scrumptious summer time sandwich with broiled brie cheese and a solar-dried tomato pesto on toasted garlic ciabatta bread, served with mixed salad veggies and a easy and refreshing lemon dressing.

Vegan Potato Salad Dressed with Avocado

Potato salad is constantly a summer favourite, and this vegan variation is a pleasant idea for patio eating. No need for mayonnaise while avocado is concerned.

Lima Bean Hummus with Quinoa Flatbreads and Salsa

As the temperature heats up, hummus is simply best, served up with favored raw vegetables, at the side of golden brown thin quinoa flatbreads and some spicy avocado salsa.

Mexican-Style Mung Bean Tostadas

Crispy golden baked corn tortillas crowned with a salad of zesty refried mung beans, brown rice and salsa. Just proper and scrumptious.

Broccoli, Quinoa and Black Bean Burrito with Cashew Sauce

A vegan friendly burrito that is bursting with taste and the goodness of grain, legumes and greens.

Baked Quinoa Falafel Bites

Crispy golden-brown savory quinoa falafel bites ? Baked not fried ? Served with an smooth tangy lemon, tahini and yogurt sauce.

Rajma (Red Kidney Beans Simmered in an Aromatic Tomato Sauce)

Rajma is a classic crimson kidney bean curry. Originating in North India, this popular dish is all vegetarian. The defining function is the cooked kidney beans which might be simmered in a fragrant and highly spiced tomato sauce. Not all versions are vegan friendly, however, as now and again yogurt or cream is delivered ? And one of my favored variations features paneer cheese. I've offered numerous versions of rajma here at Lisa's Kitchen, but this one is all over again slightly special and it's far completely dairy-loose. I used coconut milk for a little creaminess, and I need to say it's miles a number of the excellent rajmas I've ever made.

To make the meal more special, I served the rajma with a Brussel sprouts poriyal and warm sparkling cooked white basmati rice. To finish the meal, I offered up a crustless pumpkin cheesecake for dessert.

More rajma dishes to strive from Lisa's Kitchen:

Mint and Potato Rajma

Curried Red Kidney Beans with Paneer

Lucknow Rajma with Saut?Ed Chard

On the top of the studying stack: Discrimination and Disparities via Thomas Sowell

Audio accompaniment: The End of Words by means of Marsen Jules

Malaysian Curry Vegetable Soup (Laksa)

Since I started getting more experienced in the kitchen, I have relied more and more on my own homemade spice blends and always try to get the best quality herbs and spices when possible. So I tend towards being a little mistrustful when it comes pre-made spice blends purchased from grocery stores and even from smaller stores that specialize in particular cultural cuisines.

However, I was recently offered a chance to try a few blends from RawSpiceBar. This company offers high quality whole and ground toasted spices from around the world. Free of additives, many of the spices are organic and most of the blends are salt-free, gluten-free, paleo and vegan friendly. You can get a spice subscription, and they also offer gift subscriptions and starter sets. As a home cook who recognizes the importance of high quality spices to really enhance the flavor of dishes and also one who enjoys a culinary exploration of cuisines from various cultures and traditions, I was intrigued by the vast selection, and more than delighted to try a few samples.

Of the three blends I received, the most inspiring was a Malaysian curry powder as it contained some of my favorite aromatic spices. The aroma by itself was enough to try it out right way in a vegetable-based soup to showcase and taste the results for myself. After some research, I decided to make a vegetarian laksa and began to draft a recipe. The result of my efforts was a soup that very much reminded me of many of the vegetable Thai soups I have made in the past.

I'm now eager to try more of the many spices and blends offered up by this company. If the Malaysian curry powder is any indication of the quality of the offerings, I would highly recommend you take a look around.

But back to the laksa.

For those unfamiliar with laksa, it is spicy coconut curry noodle soup, often featuring chicken or shrimp, but as I follow a vegetarian diet, the focus of my soup was vegetables in addition to noodles. Some cooks use tofu, but as I rarely eat tofu, I was particularly generous with the veggies and rice noodles. It's popular in Indonesia, Malaysia, Singapore, and southern Thailand. It has a creamy base in which the vegetables and noodles are simmered, along with a fragrant aromatic paste.

The paste was made up of a few teaspoons of the curry blend, along with other spices and additions that suited my fancy as I was drafting the recipe. I went with fairly wide rice noddles for the soup for extra texture. I also used a variety of vegetables, focusing particularly on mushrooms, and used coconut milk for a creamy, fairly thick soup and also some tamarind for a tart, sweet and somewhat sour element.

Though I was most pleased with the quality of the blend I tried, go ahead and try my recipe without the blend. Use a fairly mild or medium curry powder, such as my homemade curry powder, or instead use some Thai red curry paste. I suggest my homemade version. See the notes following the recipe for suggestions based on what sort of flavor you are going for.

Don't be intimidated by the list of the ingredients or the suggestions I make here. Remember, recipes are essentially only a guideline and the more you experiment in the kitchen, the better cook you will become.

Other soups you may enjoy from Lisa's Kitchen:

Thai Red Curry Vegetable Soup

Spicy Thai Pumpkin Noodle Soup

Creamy Thai Coconut Mushroom Soup

Thai-Style Coconut and Roasted Carrot Soup

On the top of the reading stack: Second Opinion: A Doctor's Dispatches From The Inner City by Theodore Dalrymple

Audio accompaniment: Tom Houghton - MICRODOSING.