Recipes — coconut RSS


To me this is the ultimate all in one side as it is both a starch and a vegetable.  It is filling, tasty and textured and pairs really well with some many dishes from curries to grilled meats and everything in between.  I often eat the leftovers as a quick lunch by topping a bowl of rice with a fried egg and some left over cooked or picked veggies or whatever I have the fridge and then season it will some soy sauce, Firecracker Sauce or Santa Fe Red Chile Sauce. This recipe is a great option for using cauliflower cores if you buy whole heads and want to use the florets for another dish.  You can also use 4 cups...

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