25 delicious recipes with Coconut Oil - Part 1 E-Book

Mattis Lundqvist

• Herausgeber: BookRix
• Kategorie: Lebensstil
• Sprache: Englisch

Veröffentlichungsjahr: 2021

Beschreibung

Time for more coconut oil in the kitchen!

If you like the superfood coconut oil and want to cook delicious dishes, you've come to the right place. With fifty great recipe ideas that have sth. to offer for every occasion and taste.

• How about an almond quinoa salad?
• Fancy a carrot curry soup?
• Looking for tasty main dish ideas that taste great thanks to coconut oil?
• Do you want a recipe idea for lunch at work...?
• ...or a main dish for the whole family?

Experience the world of coconut oil!

Leseprobe

Mattis Lundqvist

25 delicious recipes with Coconut Oil - Part 1

From delicious Salads and Potato Dishes to tasty Meals with Beans - Measurements in Grams

BookRix GmbH & Co. KG81371 Munich

Vegan Kofte

Ingredients:

¼ tsp ground coriander

¼ tsp ground cumin

¼-inch/0.5 cm piece fresh ginger, peeled and chopped

1 clove garlic, minced

¼ zucchini, coarsely grated

1 tsp. coconut oil

Salt and pepper

120 g garbanzo beans

2 Tbsp. breadcrumbs

1 whole wheat pita

Minty-Yogurt Dip:

1/8 cucumber, roughly diced

1 sprig fresh mint, leaves removed and thinly sliced

1 Tbsp. soy yogurt (or other vegan yogurt)

1/4 lemon

Nutty Sauce:

Splash olive oil

¼ small onion, diced

1 clove garlic, diced

40 g cashews

2 Tbsp. light coconut milk

½ Tbsp. smooth peanut butter

Directions:

Heat oil in medium skillet over medium heat. Add ginger and garlic; fry 2-3 minutes, or until golden. Place in food processor, add cumin and coriander.

Place grated zucchini into a colander in the sink and sprinkle with salt. Squeeze the mixture together to get rid of excess moisture, then add to the processor.

Add garbanzo beans, breadcrumbs and a pinch of salt and pepper to the processor, pulse until combined, but not totally smooth.

Transfer to a clean work surface and with wet hands, divide and shape the mixture into 2-3 fat fingers. Place onto a plate and put in the fridge to chill for 20 minutes.

Meanwhile, make the minty-yogurt dip—place cucumber, yogurt, mint, and a squeeze of lemon juice in a bowl, mix well.

To make the nutty sauce—heat olive oil in a medium skillet over medium heat, add onion and garlic. Fry for 2-3 minutes. Add cashew and toast for 2-3 minutes. Transfer skillet contents to a food processor, add coconut milk and peanut butter and pulse until smooth.

Heat a splash of olive oil in a medium skillet over medium heat. Once hot, add kofte fingers from the fridge and cook for around 2 minutes, turning regularly. Serve with whole wheat pita and top with the two sauces.

Nutritional Information:

Calories: 270 | Total Fat: 11 g | Carbohydrates:  35 g | Protein: 8 g

Vegan Burger

Ingredients:

1 Tbsp. onion, diced

1 Tbsp. grated carrots

1 Tbsp. bread crumbs

50 g kidney beans, rinsed and drained

50 g cannellini beans, rinsed and drained

½ Tbsp. parsley, finely chopped

Pinch of chili powder

Salt and Pepper to taste

1 tsp. flour

3 Tbsp. Extra Virgin coconut Oil for frying

Whole wheat hamburger bun

Directions:

Put half the breadcrumbs in a mixing bowl.

Heat 1 Tbsp. coconut oil in a medium saucepan and add onion. Cook for 3 minutes, or until softened and then add the grated carrot and cook for an additional 2-3 minutes. Add onions and carrots the breadcrumbs.

In a separate bowl, roughly mash the kidney and cannellini beans with a fork and then stir into the carrot mixture. Add a pinch of chili powder, salt and pepper.

In a shallow bowl, combine the remaining breadcrumbs with flour, parsley, salt, and pepper.

Shape your bean-carrot blend into 1 or 2 burger patties. Thoroughly coat the patty in the flour mixture.

Heat 2 Tbsp. coconut oil in a frying pan over medium heat. Carefully add your burger patty and fry each side until golden brown (about 5 minutes).

Place in whole wheat bun, top with desired condiments, and enjoy.

Nutritional Information:

Calories: 225 | Total Fat: 2 g | Carbohydrates: 45 g | Protein: 8 g