Search Results for: coconut chili
- 2 tablespoons of unsalted butter
- 1/2 cup of unsweetened shredded coconut
- 1/2 cup of unsalted macadamia nuts
- 1 cup of unbleached all-purpose flour
- 1 and 1/2 teaspoons of baking powder
- 2 teaspoons of sugar
- 1/2 teaspoon of salt
- 1 cup of skim milk
- 1 egg
- Vegetable oil for the frying pan
- 1 small tin of crushed pineapple
- 2 tablespoons of brown sugar
- 1/2 teaspoon of cinnamon
Ingredient Note: You want to try and find unsweetened shredded coconut for this recipe. If you are unable to find it, it’s okay to use the sweetened coconut. However, you must use unsalted macadamia nuts for this recipe. If you cannot find any unsalted ones, simply wash the macadamia nuts (remove the salt) and then bake them a minute or two long in the oven to help dry them out a bit.
1. Preheat the oven to 300’F. Melt the two tablespoons of butter in the microwave in a microwave-safe measuring cup. Set the butter aside to cool.
2. In a small frying pan on low-medium heat, toast the coconut. Keep a close eye on the coconut as it gets toasted. Once it’s slightly golden brown (about 2 minutes), set the coconut aside.
3. When the oven is preheated, place the macadamia nuts on a baking sheet. After 2 minutes, toss the macadamia nuts and allow to bake for another minute. Toss again. Continue to toast for another minute. They will become golden brown and fragrant when done. Remove from oven and allow them to cool with the coconut.
4. In a large bowl, sift together the flour, baking powder, sugar and salt.
5. Mix the milk, egg and melted butter in a separate small bowl. Add the wet ingredients to the dry ingredients. Stir just until the dry ingredients are incorporated into the wet. Do not overmix the batter, or you will have rubbery pancakes.
6. Roughly chop the macadamia nuts. Fold the nuts and coconut into the pancake batter.
7. Heat a lightly greased nonstick frying pan/griddle over medium heat. Once hot, drop 1/4 cup of the batter per pancake onto the skillet. Cook until bubbles start to form (about 3 minutes) and then flip. Cook for 1 minute on the second side. Note: you may need to grease the skillet/griddle/pan between batches.
8. Stack the pancakes on a plate and cover with a damp tea towel. Keep them warm in the oven until you are ready to serve them. Note: Oven will be off, but still warm from toasting the macadamia nuts.
Serve pancakes with warm pineapple sauce.
Pineapple Sauce: in a small saucepan, heat one small tin of crushed pineapple with 2 tablespoons of brown sugar and 1/2 teaspoon of cinnamon. Allow the mixture to simmer while you cook the pancakes. Serve the syrup on top of the coconut macadamia pancakes. Delicious!
Source: Café Flora Cookbook
Vegan Tuesdays is much like the well-known “Meatless Mondays” – except that it’s on Tuesday and all products consumed are plant-based (ie. no dairy or eggs). As much as I support the “Meatless Mondays” movement, I’ve been a vegetarian for 16 years and was looking for another way to challenge myself + make an additional positive impact on the environment. I decided to incorporate a lot more vegan meals into my diet and dedicate one whole day each week to vegan cuisine. My goal was learn more about vegan cooking + baking, but also to promote plant-based meals. Plant-based meals are extremely healthy and can been incredibly flavourful. Plus, plant-based eating is a kind diet that benefits both the environment and our animal friends.
For those of you currently participating in Meatless Mondays, please also consider trying Vegan Tuesdays. If you have a blog, please consider incorporating Vegan Tuesdays into your post schedule. I think it would be wonderful for more bloggers to focus on plant-based meals at least once a week. If you’d like to contribute a post to The Fig Tree’s Vegan Tuesdays, please contact me at courtney[at]thefigtreeblog[dot]come.
Here are some recipes to get you started:
Monday, September 3, 2012: Introduction to Vegan Tuesdays
Tuesday, September 4, 2012: Fresh Corn Farrotto
Tuesday, September 11, 2012: Butternut Squash Quinoa Nut Burgers
Tuesday, September 18, 2012: Curried Autumn Squash Lentil Stew
Tuesday, September 25, 2012: Pear + Golden Raisin Cookies
Tuesday, October 2, 2012: Pumpkin Pecan White Chocolate Blondies
Tuesday, October 9,2012: Creamy Sweet Potato Rosemary Soup
Tuesday, October 30, 2012: A Few Vegan Favourites
Tuesday, November 6, 2012: Roasted Sweet Potato + Black Bean Enchiladas
Tuesday, November 13, 2012: Coconut Ginger Quinoa Salad with Apples
Tuesday, November 20, 2012: Holiday Eggnog Steamer
Tuesday, November 27, 2012: Slow Cooker Butternut Squash Coconut Chili
Tuesday, December 4, 2012: Chocolate Chai Shortbread Cookies
Tuesday, December 11, 2012: Curried Quinoa Mango Salad
Tuesday, January 5, 2013: Vegetarian Gyoza (Japanese Dumplings)