Raw Coconut Fruit Dip

Lately I've been playing with some raw recipes, where fruits and veggies aren't cooked to preserve their nutritional value.  I had some extra coconut meat and threw it in the blender to see what would happen.  It was incredibly smooth and creamy, and perfect for dipping.
Note: Be sure to use young Thai coconuts.  They are light tan with the husk still on them.  The meat is a lot softer and creamier than the older brown coconuts.  Young coconuts also have more water in them.  Save the water to drink.  It is a great replacement for sports drinks since it is packed with electrolytes.
Please be careful cutting open the coconuts.  I have found the safest way is to chop off the husk on the top.  Then, use a hammer to break open the shell.  Have a glass ready for the water, and use a spoon to scrape out the meat.
If you do not have a very strong blender, puree the coconut meat in a food processor until it is smooth and creamy.

Raw Coconut Fruit Dip

1/2 cup pureed young Thai coconut meat
1 tablespoon raw agave nectar
1 generous pinch cinnamon

1. Stir together the pureed coconut meat, agave nectar and cinnamon.
2. Enjoy!

Balsamic Glazed Carrots

Today I sampled some 18 year old aged balsamic vinegar.  It was super sweet.  It turns out that as it ages it gets sweeter and sweeter.  It is also pricier, but well worth it on occasion.  If you have the chance, I highly recommend trying some.  If you are on a budget, you can buy a regular balsamic vinegar and reduce it in a small saucepan over medium heat until it is thick and syrupy.  Either will work in this recipe.  The balsamic enhances the sweetness of the carrots which start to caramelize in the oven. 

Balsamic Glazed Carrots

5 large carrots cut into french fry sized pieces
5-6 tablespoons aged balsamic vinegar
3-4 tablespoons extra virgin olive oil
Salt

1. Preheat oven to 375 degrees F.
2. Slice carrots into sticks and place on baking sheet that has been covered in parchment paper.
3. Spread carrots out evenly on the pan.  Drizzle with 3-4 tablespoons of balsamic vinegar and 3-4 tablespoons olive oil.  Sprinkle with salt.  Toss carrots with your hands until they are evenly coated.
4. Bake for about 25-35 minutes until the carrots are soft and starting to brown. 
5. Remove from the oven.  Drizzle with 2 more tablespoons of balsamic vinegar and serve warm.

Granola with a Twist

I love granola for its versatility.  It makes a great breakfast on week days simply as cereal, or it is a delicious topping for yogurt or fruit.  It is really easy to put together on the weekend so you can have a healthy breakfast ready all week long.  I find most granola to be over sweetened, so I lightened up the sugar in this recipe.  If you prefer a sweeter granola, feel free to add more agave.  The recipe is very forgiving. 

                                                                              PB & J Granola

 Basic Granola

5 cups rolled oats

1 cup slivered almonds

½ cup sunflower seeds

2/3 cup wheat germ

½ cup agave nectar

¼ cup canola oil

¼ cup cane sugar

1 teaspoon vanilla

1 teaspoon cinnamon

1.       Preheat the oven to 350 degrees, and line a large sheet pan with parchment paper.  

2.       In a large mixing bowl, combine the oats, almonds, sunflower seeds, and wheat germ.

3.       In a medium mixing bowl, whisk together the agave nectar, canola oil, sugar, vanilla and cinnamon.  Pour the wet ingredients into the oat mixture, and stir until everything is coated.

4.       Spread evenly on sheet pan then bake for 10 to 15 minutes stirring occasionally until golden brown.

5.       Allow to cool, then toss with dried fruit and serve.

The real reason I made this recipe was so I could play with the variations.  Feel free to create your own.  The Tropical Twist is my personal favorite.  Yum!

                                                                       Tropical Twist Granola

Variations:

Tropical Twist Granola

Reduce cinnamon to 1/2 teaspoon, and toss 1 cup chopped dried papaya or mango and ¾ cup unsweetened coconut flakes with the granola after it has cooled.

PB & J Granola

Add ½ cup natural peanut butter to the wet ingredients and top with 1 ¼ cups dried strawberries after the granola is cool.

Cherry Almond Crunch

Add 1 teaspoon almond extract to the wet ingredients.  Add ½ cup slivered almonds to the dry ingredients.  When the granola is cool, top it with ¾ cup dried cherries.

 

Apple Pie Granola

Add 1/4 teaspoon more cinnamon to the dry ingredients, and top with 1 heaping cup of chopped dried apples after the granola has cooled.

Apple Pie Granola

Garlic & Lemon Fettuccini Alfredo

This is a lightened up twist on traditional fettuccini alfredo.  There is no heavy cream and it is a breeze to throw together.  It is refreshing and comforting at the same time.  The lemon brightens up the richness of the sauce and the fresh basil finishes it off. 

Garlic & Lemon Fettuccini Alfredo

1/4 cup + 2 Tablespoons silken tofu
2 tablespoons fresh squeezed lemon juice
Zest of one lemon
3 tablespoons extra virgin olive
1/4 cup vegan cream cheese (Tofutti makes one with no hydrogenated oil)
1 clove garlic
1/2 pound fettuccini
Salt to taste

1. Boil a pot of water.  Add salt to the water.  Cook fettuccini until it is aldente. Drain and set aside.
2. Put tofu, lemon juice, lemon zest, olive oil, cream cheese, and garlic in a food processor.  Mix until smooth.  Salt to taste.
3.  Pour the sauce over the pasta and toss together.  Garnish with fresh basil.

Note: Garlic cloves can vary in size.  Even if you love garlic, start with a small or medium clove.  You can always add more to taste if you prefer, but you can't take it out.

Welcome!

Welcome to Veggie Amore! I hope you enjoy my recipes.  I can't wait to share them with you.