The holidays were a little hard on my waistline (anyone else?). But there is nothing like a new cookbook to shake up your cooking in a healthy way, And so I was happy to to get : The Complete Coconut Cookbook: 200 Gluten-Free, Nut-Free, Vegan Recipes by Camilla Saulsbury from publisher Robert Rose.
Coconut oil is back in favor and I have been enjoying the great taste and health benefits in old favorites like Lime Coconut Chicken and Easy Pumpkin Coconut Soup. So I am looking forward to diving into lots of new recipes. I made their delicious Banana Date Coconut Smoothie this week– rich and sweet with no added sugar!
Next on my list is Japanese Ginger Noodle Bowls–I have a couple spaghetti squash still good from fall!
Japanese Ginger Noodle Bowls
This aromatic one-bowl dinner features a classic combination of Japanese flavors, but the spicy, ginger-infused sauce is what sets the dish apart. Makes 4 servings.
- 1 spaghetti squash (about 2 lbs/1 kg)
- 2 tbsp minced gingerroot 30 mL
- 1 tbsp coconut sugar 15 mL
- 11⁄2 cups coconut water 375 mL
- 1⁄4 cup liquid coconut amino acids 60 mL
- 2 tsp Asian chile-garlic sauce 10 mL
- 2 cups thinly sliced onions 500 mL
- 8 oz firm or extra-firm tofu, cut into 1⁄2-inch (1 cm) cubes250 g
- 1 tbsp virgin coconut oil 15 mL
- Fine sea salt and freshly ground black pepper
- 1⁄4 cup thinly sliced green onions 60 mL
- Pierce squash all over with a fork. Place on a paper towel in the microwave. Microwave on Medium-High (70%) for 13 to 15 minutes or until soft. Let cool for 5 to 10 minutes.
- Meanwhile, in a small saucepan, whisk together ginger, coconut sugar, coconut water, amino acids and chile-garlic sauce. Bring to a boil over medium-high heat. Add onions, reduce heat and simmer, stirring occasionally, for 5 to 7 minutes or until softened. Add tofu and cook, stirring, for 1 to 2 minutes or until heated through.
- Cut squash in half, remove seeds and scoop out pulp. Transfer pulp to a bowl and, using a fork, rake into strands. Add coconut oil and toss to coat. Season to taste with salt and pepper.
- Divide squash among four bowls and top with tofu mixture. Sprinkle with green onions.
Special Diets–or Not
The cookbook is suitable for vegans and for those who are gluten intolerant. And while the it uses some ingredients are more obscure, there are also easy substitutions. For example instead of “liquid coconut amino acids” you can use soy sauce or tamari.
Isn’t winter the perfect time to “shake up” your menu?
- Ruby Prosecco Cocktail
- Strawberry Meringue Cups Two Ways