Coconut Milk Whipped Cream with Vegan Hot Chocolate

This morning Michael and I were talking about what I should write about today. He was rather unhelpful, although very cute, with his only suggestion being that it wasn’t a Things I’m Loving kind of day. I agreed mostly because I currently have just three things on my newest list. One of which is this book that I really want to talk about. Have you read it? It’s crazy messed up.

Gone Girl

Without being any closer to deciding what to post today, Michael heads off the work and I watch him clean off the car…

cleaning off the car

…for a really long time. Then I start to feel cold just watching him and decide it’s time for some hot chocolate.

Now, in a normal world the recipe title would be the other way around. This would be a post about hot chocolate and the whipped cream would be the icing on the cake, haha. But the hot chocolate part is neither here nor there, to be honest I’m still perfecting the recipe. It’s really the whipped cream that steals this show. But I can’t do write a post all about whipped cream, can I?

Maybe I can, but you’ll get the hot chocolate recipe as a bonus. If you’re a lover of whipped cream, make this! It’s like a natural, tastier, more delicious version of cool whip. Put it on cake, on ice cream, eat it straight from the bowl she says, while taking a big spoonful between typing these words. Whatever which way, it’s worth trying soon.

Coconut Milk Whipped Cream with Vegan Hot Chocolate (vegan, gluten-free)

For the whipped cream:

1 can full fat coconut milk, make sure it’s full fat, no light stuff here

3 tablespoons powdered sugar

splash of vanilla extract

For the hot chocolate:

1 cup almond milk

1 tablespoon cocoa powder

1-2 tablespoons maple syrup, depending on your preferred sweetness level

splash of vanilla extract

pinch of salt

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First things first, place a can of full fat coconut milk in the fridge overnight upside. Don’t skip this step.

The next morning open the can (right side up). Drain liquid into a separate container for another time. You’ll be left with the coconut milk solids.

coconut milk solids

Spoon the solid coconut milk into a mixing bowl.

coconut milk solids

Add powdered sugar and vanilla. Beat until it resembles whipped cream, about 1 minute.

coconut whipped cream coconut whipped cream

Once whipped cream is done, warm milk, cocoa, maple syrup, vanilla and salt in a small saucepan. Whisk, bring to a low boil and remove from heat.

vegan chocolate milk

Pour into a mug and top with whipped cream.

vegan hot chocolate coconut milk whipped cream and vegan hot chocolate

Enjoy while staring out at the snow or your boyfriend cleaning off the car.

Enjoy and Exhale!

Lentils and Vegetables in Spicy Coconut Sauce

I had the leek post all ready to go for today then last night I made this dish and it was so delicious that I had to share it right away. I made it once before when we were still living in SF but with the move and a million other distractions it got lost in my mind’s recipe file. Thank goodness I found it again.

This dish also fulfills a request I got a few weeks ago from my sister’s friend Nisha, from work. She asked if I could do a quick tutorial on lentils and offer up a few dishes that includes them.

This is a great starter recipe for those that are just beginning to cook with lentils. It’s simple, quick and flavorful. Plus you can use whatever vegetables you’d like. I particularly love peas with coconut milk so that is my only non-negotiable in this dish, but, there really are no rules.

First up…

How To Cook Lentils:

The best thing about lentils is that they don’t need to be soaked like dry beans do. From start to finish they take about 20 minutes.

1 cup lentils, rinsed

2 cups water

1/4 teaspoon salt

————

Rinse lentils and pick out any twigs or little pieces that don’t look quite right. Once the lentils are rinsed, place them in a pot.

Cover with water and add salt.

Bring lentils to a boil then reduce to medium heat for 20 minutes.

Cooking Lentils

Stir a few times during the cooking process. When the water has evaporated taste your lentils. They should be soft but not mushy. If they are still a little hard, add another 1/2 cup of water and let the lentils cook for a few more minutes. Lentils are very forgiving so don’t worry too much about them. Although overcooked lentils don’t keep their shape well, they still taste amazing.

Now that we’ve mastered lentil cooking let’s move on to the main event.

Lentils and Vegetables in Spicy Coconut Sauce (vegan, gluten-free)

1 tbsp garlic infused olive oil or regular olive oil

1 carrot, chopped

1 zucchini, diced

1 bunch bok choy, chopped

1/2 head of cauliflower, chopped

1 small head broccoli, cut into florets

8 asparagus spears, cut into fourths

8 brussel sprouts, cut into fourths

2 big handfuls of broccoli slaw, optional

1/2 cup frozen peas

1 can light coconut milk

1/2 cup water

2 tbsp garlic, minced

2 tbsp tandoori masala spice mix

1 teaspoon cayenne pepper

1 teaspoon garlic salt

2 tbsp white miso paste

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Make lentils according to the above recipe.

Chop all your vegetables.

Heat oil in a large saute pan over medium high heat.

Add vegetables and saute for a 2-3 minutes making sure not to let the vegetables brown.

vegetables

Add coconut milk, water, garlic, tandoori masala, cayenne pepper and garlic salt. Stir to coat vegetables.

vegetables in coconut milk

Cover veggies with lid for 8 minutes or so until vegetables are soft but still have a little bite left.

Covered vegetables

Stir miso paste into vegetables.

vegetables in coconut sauce

Serve over a big pile of lentils.

Lentils and Vegetables in Spicy Coconut Sauce

I added a little hot sauce for extra spice or you can always increase the cayenne pepper if you want it spicier.

This meal will serve 3 big helpings.

Hope this helps answer your lentil questions. If you’d like more lentil recipes try my Lentil Sloppy Joes, Healthy Lentil Dinner Bowls or Red Lentil Chickpea Hummus.

And as always, if you have questions on how to cook specific foods or have recipes you’d like me to develop please let me know.

Back with the leek recipe tomorrow.

Enjoy and Exhale!