Here on the frontier, There are falling leaves, Although my neighbors are all barbarions…And you? You are a thousand miles away. There are always two cups on my table.

Posts tagged ‘Coconut milk’

Chocolate Truffles by The Teenage Gourmet And Rose

Sammi’s back with a brand new rap…..

I had to try her vegan truffles.

She’s my all time favorite overachiever youngin’ (next to my Rosita of course).

Check this sweetheart out!

http://ateenagegourmet.wordpress.com/2011/03/15/chocolate-vegan-truffles/

3 ingredients, no cooking and she said they were the best (and they are healthy!!! I desperately want to believe that!).

So Rose had some time between college and work so I corralled her into the kitchen for another go at a recipe.

10 ounces of chocolate

3/4 cup of  full fat coconut milk – MAKE SURE II”S FULL FAT!!!

Break up the chocolate into small pieces.

Simmer the coconut milk on the stove.

Put the chocolate into the coconut milk and stir until combined.

Refrigerate for one hour or until the mixture is set enough so you can form bite size  balls with it.

Roll  each bite size chocolate ball in cocoa powder.

Shake it shake it shake it!!!

Awesome!!!!!!

Sammi was right!

They are amazing.

They taste like a high-end truffle.

Vegan tofu pie next!!!!

Thanks for the fun Teenage Gourmet!

This is gmom and Rose on a sunny Baltimore afternoon.

High on truffles.

Peace out.

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Easy and Fast Curry Chicken wings

Ingredients:
3 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
3 tablespoons curry powder
1 teaspoon ground cinnamon
1 teaspoon paprika
1 teaspoon grated fresh ginger root
2 tablespoons white sugar
salt to taste
18 chicken wings
1 cup parve sour cream
3/4 cup coconut milk
1/2 lemon, juiced
Directions:
1.Pan fry chicken wings for 10-15 minutes until almost done.
2. Heat olive oil in a skillet over medium heat. Saute onion, garlic and ginger until lightly browned. Stir in curry powder, cinnamon, paprika, sugar and salt. Continue stirring for 2 minutes. Add tomato paste, sour cream, and coconut milk.  Pour over chicken wings and stir to coat. Simmer for 20 to 25 minutes.
2. Stir in lemon juice. Simmer 5 more minutes. 

You can use yogurt or regular sour cream which is better. I use soy or parve because I keep a kosher kitchen and don’t mix milk and meat.

Saute the onions, garlic and ginger root.

It tastes better than it looks.

Pour curry over wings and stir to coat. Continue simmering wings stirring occasionally for 15-20 minutes. You can also put them in the oven on 350F (175C) for 30 minutes.

Serve over medium wide egg noodles or jasmine rice. If you want to go all American a crispy bunch of fries go well under these wings as well!

Happy weekend bloggers.

This is gmom and kids kickin’ back.

Peace out.

 

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