Leanne Wei

Green tea coconut fudge

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What's better than coconut oil?

BUTTERY coconut oil!

I like to treat myself on Wednesdays.  It's... sort of like a reward to make it through hump day.  Any excuse to eat dessert, right?! :) 

So, today's sweet treat is something really special: GREEN TEA COCONUT FUDGE.  Made with organic matcha, coconut cream, maple syrup and Nutiva's buttery coconut oil!  I usually find it so hard to make vegan or diary free versions of my favorite desserts, but when I smelt this coconut oil - it was literally like real butter!  It's like having all the goodness of coconut oil with the taste fo butter.  I'm not even kidding. 

A really interesting fact: the buttery flavour is actually derived from pure organic, fermented, gluten-free plants like sunflower, coconut and mint.  And because the smell, taste and texture is so perfectly rich and smoothe and buttery - it's absolutely perfect for baking and making raw desserts!

This recipe is no bake and super simple. YAY! 

BUT. 

The most difficult part is the amount of time you have to wait for the fudge to set.  You're going to have to be patient because it needs to set for a couple of hours.  If you're really in a rush to eat fudge, you can speed things up by putting it in the fridge but I've noticed that the mixture condenses when you leave it in the fridge so it doesn't look as pretty as it would setting in room temperature.  Patience, my loves.  All good things come to those who wait.  Green tea coconut fudge included! :) 


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GREEN TEA COCONUT FUDGE

INGREDIENTS

1 cup Nutiva buttery coconut oil
1/3 cup cream from canned coconut milk
3 tbsp Nutiva coconut oil
2 tbsp matcha green tea powder
2 tsp vanilla extract
½ cup maple syrup
2 tbsp raw sugar

 

PREPARATION

  1. Gently melt all the ingredients in a saucepan on low heat and gently whisk until everything is combined.  
     
  2. Pour into a baking tray lined with parchment paper and let it set for a few hours. I let the mixture set in room temperature until it "takes shape" from liquid to solid-ish form, then chill in the fridge for 20 minutes. 
     
  3. Once it’s solid, cut into small pieces and enjoy! :) The fudge can be stored either in room temperature or in the fridge depending on your preference on the texture! 


Roasted Cauliflower & Spicy Bell Pepper Sauté with Quinoa Fried Rice

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I'm not usually the adventurous type when it comes to culinary oils, but when I was introduced to Nutiva's line of organic red palm oil, I was curious.  When I opened my first jar of red palm oil, I noticed that it has this beautiful orangey yellow color along with a rich, buttery texture and a mild carrot-like flavor.  

My first thought was, "This would be perfect for roasting veggies!"
My my second thought was, "It would so good in a sauté!"
And my final thought was, "I wonder what it would taste like in fried rice!"

So... I combined those three ideas together and ended up with the most deliciously roasted cauliflower, spicy bell pepper curry sauté and quinoa "fried rice".

 I made this for my new roomies as our first official roomie lunch at my new apartment and they seemed to approve. I hope you enjoy the recipe below! :) 


Roasted Cauliflower & Spicy Red Pepper Sauté with Quinoa Fried Rice

 

INGREDIENTS (makes 4 servings)

Quinoa "Fried Rice" 


Roasted vegetables


Sauteed vegetables

Fresh toppings

  • kale, lemon and olive oil
  • strawberries
  • blackberries
  • yellow cherry tomatoes
  • red cabbage
  • avocado


PREPARATION

Quinoa Fried Rice

  1. In a large pot or rice cooker, rinse and cook quinoa, farro and brown rice.
  2. Once the grains have finished cooking, heat garlic, onion and red palm oil in a large frying pan. You will notice that the red palm oil coats the garlic and onion in a rich yellow/orange color. 
  3. Once the garlic and onion is fragrant, toss in the 1 cup of mixed nuts and cook for 2-3 minutes.
  4. Next, add the cooked grains and mix well.
  5. Lastly, add 1/4 cup of finely chopped scallions. 


Roasted Vegetables and Curry Sauté

  1. Preheat oven to 400 degrees F/200 degrees C. 
  2. Wash and prepare cauliflower, carrots and turnips into chunky bit size pieces and lay out on baking tray. 
  3. Mix chopped garlic with 4 tablespoons of organic red palm oil. Coat veggies with oil and pop in the oven for 30-45 minutes. 
  4. While the veggies are roasting, sauté garlic, onion, red bell peppers and red palm oil. Set aside. 
  5. Once the veggies in the oven are cooked, combine roasted vegetables and bell pepper mix in a large stir fry pan and stir fry with some Thai yellow curry sauce
  6. Enjoy with quinoa fried rice and top with fresh kale, berries, red cabbage and avocado.

 

In collaboration with Nutiva

Nutiva Organic Unrefined Red Palm Oil is fair trade certified, organic, Non-GMO, sustainable, habitat-friendly and orangutan-safe.