food

Easy, Cheap Peanut Coconut Sauce!

no-more-ramen:

This is my go-to recipe when I don’t have any spoons left in my day but need a hot meal at the end of it. Honestly, I made this tonight sitting in a chair in front of the stove!

It’s nutty, spicy, and a little sweet. You can definitely adjust the ingredients to your personal taste; this is just how I like mine. All you have to do is shake a can and then stir!

I eat this with just rice most of the time, but it is delicious over green salads or on top of meat, too! When I have the money, I like to have it with rice and shrimp or flash-fried chicken thighs!

Tools you’ll need:

- A frying pan

- A stovetop or hot plate

- A spoon or spatula to stir your sauce

- Something in which to store the extra so it can go in the fridge (unless you’re cooking for multiple people, you’ll probably have extra!)

Ingredients (serves ~3 right away, or can be saved): 

1) 1-13.5 fl oz (400 ml) can of coconut milk (the creamier, the better! I use Goya or Chaokoh brands)

***Cream of coconut is NOT the same as coconut milk! Cream of coconut is sweet and sticky and will ruin your supper! Make sure that you have coconut milk before you start cooking!***

2) 1 - 2 tablespoons of peanut butter (I prefer crunchy, but smooth works too!)

3) ~ 5-second squeeze of sriracha chili sauce

4) about 1/2 a teaspoon of chili garlic paste

5) ~ 2-second pour of kecap manis (sweet soy sauce)

Directions:

1) Shake your coconut milk can! Most of them have those easy-pull tabs so you don’t even have to use a can opener.

2) Put your frying pan on med-high heat.

3) Scoop the peanut butter into the pan. When it starts to melt, add the entire can of coconut milk and stir until the peanut butter is entirely melted and incorporated.

4) Add the sriracha, chili paste, and kecap. Stir until they’re incorporated. Taste your sauce, and adjust the ingredients to your liking.

5) Pour it over whatever you want!

As the sauce continues to heat, it reduces and thickens. I like it a little thick, like hot fudge consistency, to add to rice dishes - but thin is good, too! It will also thicken a bit after it’s been in the fridge.

Now you have a filling and delicious sauce to use with just about anything!

- When serving with rice and meat, cilantro compliments this sauce very well.

- If you serve it over rice and have leftovers, it absorbs into the rice and is even more yummy the next day!

Please let me know how you like it! I’d also love to hear other people’s alterations, so I can try them for myself!

vegan-yums:

Deliciously Cheezy Vegan Pizza Scrolls (Bread Rolls) / Recipe

Super-Versatile Cheater’s Risotto

no-more-ramen:

Risotto Base

  • 3 tbsp olive or canola oil
  • 2 cloves garlic, minced or 2 tsp bottled minced garlic, drained
  • 2 cups orzo
  • 3 cups vegetable or chicken broth
  • 3 cups boiling water
  • small splash white cooking wine (optional)
  • salt to taste

  1. Heat oil in heavy large saucepan over medium heat.  Sautee fresh garlic for five minutes, or bottled for two.
  2. Add orzo and, if you’re using it, wine; sautee five minutes.
  3. Mix in broth, water, and salt.  Simmer uncovered until orzo is tender, liquid is absorbed, and risotto is creamy, stirring often.
  4. Remove from heat, and consult the list below for add-ins if desired.  Be sure meats and vegetables are cooked/warmed up before you add them.

Please note that I have never tried this recipe with whole-wheat/vegan orzo, but any pasta with a reasonable amount of starch should still get nice and creamy.  Now then - you can turn a versatile side into a proper meal with a half- or quarter-cup of any of the following, according to your dietary needs and restrictions.  Keep total add-ins to a cup or less, both in the name of price and maintaining your risotto’s consistency.

  • Plain Parmesan or vegan Parmesan
  • Shredded chicken
  • Shredded spinach (squeeze the moisture out before adding it)
  • Diced or sliced mushrooms (sautee these with the garlic until tender)
  • Canned miniature pink shrimp, drained and rinsed
  • Green peas
  • Crumbled bacon
  • Chopped asparagus
  • Butternut squash (mash and stir in during the last three minutes of cooking; a sprinkle of nutmeg is strongly recommended)

Think something else might taste good in there?  Experiment!  Cheater’s risotto is astoundingly forgiving; just mind the moisture levels and you’ll do fine.  Happy cooking!

theunicornkittenkween:

f0o0od:

grilled cheese & spinach sandwich

oh. my. glob. o-o

vegan-yums:

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laurencephilomene:

luna and I decided that we want to start eating more vegan - do you have any vegan recipes or recipe blogs you’d be willing to share with me?

vegan-yums:


mango-chili tofu stir-fry / Recipe 

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