Coconut Secret Product Review

I was delighted to receive a package in the mail from Coconut Secret this week! Zoe was very helpful in setting me up with a sample package and I received it quite quickly. Thanks, Zoe! If you have ever thought coconuts were only used in the form of coconut milk or shredded coconut, think again (have you ever heard of coconut aminos, coconut vinegar, coconut nectar?)! Coconut Secret is a company that has done amazing things with coconut trees as a whole. Their story is quite incredible and their website is loaded with interesting information about the wealth of this fruit! Coconut Secret's products are all grown without pesticides or herbicides and are made in small batches on family farms - doesn't that sound like a company you would like to support?! In addition to these important factors, all of Coconut Secret's products are GMO-free, Raw, Vegan, and Gluten-free! I have been experimenting with the Coconut Flour and Coconut Crystals and and loving the newness of these ingredients in my vegan kitchen! You will not want to miss out on visiting the Coconut Secret website and trying some of their inovative and delicious products. I have been experimenting with the Coconut Crystals and Coconut Flour and have found a couple of really yummy recipes. I have found that I prefer to combine the coconut flour with another type of flour for the best consistency. However, for purely gluten-free dishes, the use of coconut flour on it's own is still quite delicious - the consistency, however, is different. I made a muffin recipe (below) using 100% coconut flour and the muffins were very soft and almost gooey. They tasted yummy, with a bit of a tang to the flavor but they were not as dense as normal muffins. My gluten-intolerant father-in-law enjoyed them! When I made a recipe that combined the coconut flour with white flour and oats, the consistency was melt-in-your-mouth perfection! The coconut crystals are a fairly dark brown hue and I used them in place of brown sugar in the cookie recipe - fabulous results!I am looking forward to using Coconut Secret products a lot from here on out! Thanks again, Zoe, for sharing these products with me!

Coconut Chocolate Chip Muffins
Egg substitute for 3 eggs
2 tablespoons canola oil
2 tablespoons coconut milk
3 tablespoons liquid sorghum
¼ teaspoon salt
¼ teaspoon vanilla
¼ cup sifted Coconut Secret coconut Flour
¼ teaspoon baking powder
½ cup chocolate chips
½ cup chopped pecans
Blend together eggs, butter, coconut milk, sorghum, salt and vanilla. Combine coconut flour with baking powder and thoroughly mix into batter until there are no lumps. Pour batter into greased muffin cups. Bake at 400F for 15 minutes. Makes 6 muffins.

Coconut Crystals

Craisin Oatmeal Chocolate Chip Cookies (adapted from 500 Vegan Recipes)
1 cup flour
1 cup quick-cooking oats
1 cup Coconut Secret coconut flour
1 t baking soda
1 t baking powder
1/2 cup nondairy butter
1/2 cup canola oil
3/4 cup granulated sugar
3/4 cup Coconut Secret coconut crystals
1/4 cup brown rice syrup
3/4 cup plain soy yogurt
1 t vanilla extract
1/2 t salt
1 cup dried cranberries
1 cup nondairy chocolatechips

Preheat oven to 350. Spray baking sheet with cooking spray. In a large bowl, mix together flours, oats, baking soda and baking powder. In a separate bowl, combine butter, oil, sugars, brown rice syrup, vanilla, yogurt, and salt. Combine wet ingredients with dry. Fold in cranberries and chocolate chips. Drop teaspoonfuls of dough on prepared cookie sheet. Bake 12 min.

1 comment:

  1. Coconuts are the bomb! I substitute regular sugar for coconut sugar in all my baking recipes and they come out great.


Crispy Herbed Potato Stack

Crispy Herbed Potato Stack
I was going to try a recipe for herbed scalloped potatoes and at last minute decided to do something fast and easy. I made up the recipe and it was yummola! I layered sliced russet potatoes in a baking dish, drizzled with olive oil, and then sprinkled with coarse sea salt, fresh ground pepper, basil, rosemary, paprika, and garlic powder. Then I baked them at 425 fr about 45 minutes. They were crisp and very flavorful!

My thrown-together salad today - after discovering I had no leftovers for lunch!

Tamale Fixings

Tamale Fixings
Plain pintos (for Keith), pintos, corn and onions; corn, jalepenos and Daiya; mushrooms, sun dried tomatoes, and chard

Making these was a bit time-consuming but kinda fun! They didn't turn out as good as I had hoped - the outer tamale part (not the filling) just wasn't as flavorful as tamales I have had in restaurants. I have another recipe I will try for the dough next time. Tamales are one of my favorite foods so I won't give up on this one!

"Buttermilk" Blueberry Pancakes

"Buttermilk" Blueberry Pancakes
I modified one of my favorite pancake recipes to make it vegan and then I added blueberries. Turned out quite yummy. Soymilk sours and thickens well - very similar to buttermilk. I have been really impressed with it's ability to substitute for real buttermilk.

"Buttermilk" Blueberry Pancakes

Egg replacement for 1 egg
1 1/4 cups soured soy milk (put 2 T vinegar into a 2 cup glass measuring cup. Add enough soy milk to equal 1 1/4 cups)
2 T canola oil
1 cup flour (I wouldn't recommend whole wheat or whole wheat pastry - it really takes away from the fluffiness of these pancakes)
1 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
Blueberries, optional

Mix dry ingredients. Add wet ingredients and stir just until combined. Heat griddle pour about 1/4 cup batter for each pancake. Sprinkle blueberries on pancakes after ladling onto griddle. Cook just until golden on both sides.

Veggie and Seitan Lo Mein

Veggie and Seitan Lo Mein
Overall, this was fabulous! However, I don't think the seitan added much so I would just leave it out next time. The lo mein also needed about double the sauce so I would simply do that next time for added flavor. This was especially spicy and yummy with some Sriracha drizzled on top. I made our favorite veg egg rolls to go with this and it was truly a Chinese treat!!

Veggie Seitan Lo Mein

I really did my own thing for this recipe so I am just going to outline the instructions and include the sauce recipe. I heated oil in a large skillet and added 3 minced cloves of garlic and about 1 cup of half-moon cut onions (I was out of green onions but next time I would use green onions as I like them a lot in Chinese food) and about 1 cup matchstick-cut carrots. After about 5-6 minutes, I added about 1/4 lb of whole green beans. I cooked these veggies until tender. Meanwhile, I cooked a 16oz package of chow mein noodles. Once the veggie mixture was cooked, I poured the sauce on the veggies, heated through and tossed with the noodles. Next time I would double the amount of sauce and have adjusted amounts below to reflect double recipe.

Sauce (Source:Adaptable Feast)
3 T soy sauce
3 T rice wine (I used 3 T rice vinegar and 1 t sugar as I didn't have any rice wine)
3 t sugar
4 T black bean garlic sauce
Mix all ingredients and toss with above mixture.

Chinese Broccoli Wontons in Ginger Soy Broth

Chinese Broccoli Wontons in Ginger Soy Broth
Pretty yummy. I found that steaming the wontons worked much better than the recipe suggestion to boil them. The broth was very mild and a bit too mellow for us. Still pretty yummy though. I added extra veggies to the wontons and scallion to the broth. The seasoning in the wonton filling was quite tasty!

Chinese Broccoli Wontons in Ginger Soy Broth (Source: Vegan Yum Yum)

(As usual, I modified several things so it's not exactly the recipe in Vegan Yum Yum!)

1 cup chopped broccoli
3/4 cup shredded carrot
1/2 cup chopped scallions
1 T oil
1 t fresh ginger, minced
1 clove fresh minced garlic
1/2 t hot chili sauce (such as Sriracha)
1 t hot Chinese mustard
2 T plus 1 t soy sauce
4 cups water ( I think this might have been more flavorful had I used vegetable broth or faux chicken broth???)
6 slices fresh ginger
1 T mirin (I used a splash of cooking wine as I didn't have mirin)
1 1/2 t sugar
2 t rice vinegar
1/2 t salt
1/2 cup chopped scallions
16 wonton skins

For filling: Heat oil in skillet and add broccoli, ginger, garlic, carrot, onion and cook until veggies are crisp tender. Add chili sauce, mustard, 1 t soy sauce and stir to combine. Remove from heat and set aside.

To make wontons, take one skin and place in diamond shape. Fill with 1-2 t filling. Fold in half to make a triangle and moisten edges with water and pinch sides to seal. Set triangle in front of you with point up and take the 2 side points and bring them together in front to cross. Set aside and prepare remaining wontons. When finished, place wontons in a steamer basket and steam over pot of boiling water until translucent.

Meanwhile, in a pot, combine remaining ingredients (except wontons) and simmer 10-15 min.

Place 3-4 wontons in bowl and ladle broth over wontons. Serve.