Mango Coconut Chia Pudding Pops (Vegan)

June 11, 2014 by 23 Comments

Mango Coconut Chia Pudding Pops | Once Upon a Recipe

Frrrrrriiiiiieeeeennnnnddddssss!

Oh, how I’ve missed you! I had not intended to be gone this long, but despite the fact that I jetted home from Thailand over two weeks ago, it’s taken just as long for my brain to return from vacation mode. Plus I was rather preoccupied with ridding myself of wicked jet lag, seeing all of the faces I’d missed while I was away, catching up on Game of Thrones, and getting my froyo fix (obvi). But I’ve finally returned to the kitchen and I couldn’t be happier. I bought a wok and some fun spices in Thailand and I took a cooking class there, so expect some Thai recipes very soon.

Mango Coconut Chia Pudding Pops | Once Upon a Recipe

Thailand was amazing! However, I’m going to save those stories for another post. Right now it’s time for popsicles!

When I left for my trip, Spring was just starting to make its presence known, and Summer still seemed to be eons away. But over a month later, I think we’re getting there. The weather may not be epic and wonderful (yet), but I am craving all the Summer things. BBQ. Watermelon. Ice cream. Picnics. Corn on the cob. Cherries. And popsicles!

Mango Coconut Chia Pudding Pops | Once Upon a Recipe

These popsicles were a bit of an experiment. I wanted to create a frozen treat that would take care of my sweet cravings, yet still remain somewhat healthy. And these little gems are just that. Chia seeds are a great source of healthy omega-3 fats and are very high in fibre, and they can help boost your energy, stabilize blood sugar, help with digestion, and lower cholesterol. Why wouldn’t you want all of those things? Better yet, these pops are so easy to throw together, and are customizable depending on your favorite fruit. I think strawberries, peaches, or raspberries would be delicious substitutions for the mango.

These pudding pops are creamy and satisfying, with just the right amount of sweet. Let’s jump into Summer, shall we? Mango coconut chia pudding pops for all!

Mango Coconut Chia Pudding Pops | Once Upon a Recipe

Mango Coconut Chia Pudding Pops

These vegan pops are extremely customizable, fruit-wise. Just sub in your favorite! Makes about 10 popsicles, depending on the size of your popsicle molds. 

1 can light coconut milk, well shaken

1/4 cup chia seeds

2 TBSP. organic cane sugar

1 tsp. vanilla

2 large ripe mangoes, chopped small

Mix together the coconut milk, chia seeds, sugar, and vanilla. Cover and allow to chill in the fridge for 4 hours to allow the chia seeds to expand. Layer the chia pudding and the chopped mangoes in popsicle molds, and freeze until firm (overnight).

Mango Coconut Chia Pudding Pops | Once Upon a Recipe

Filed Under: Fruit, Summer, Sweet Treats, Vegan Tagged With: , , , , , ,

Coconut Chana Saag (Vegan, GF)

January 6, 2014 by 33 Comments

Coconut Chana Saag | Once Upon a Recipe

Hello friends!

How is 2014 treating you so far? Made any resolutions yet? Come up with any goals for the new year? Or maybe you’re easing into January by slowly decreasing your chocolate/cookie/wine intake in preparation for new healthy habits.

Coconut Chana Saag | Once Upon a Recipe

Personally, I’m easing into 2014 gently. There are still cookies and salted caramel bark in my freezer that need to be eaten, yo! And champagne in my fridge that needs drankin’. However, despite the way I present myself and my eating habits on this blog (cookies and cakes and sweet things galore), I actually eat fairly healthy on the regular.

One of my goals for 2014 is to give you, my dear readers, a more accurate representation of the way I typically eat. Generally speaking, I try to focus on the 80/20 rule – 80 percent of the time I try to eat healthy and wholesome – veggies, fruits, lean proteins, and whole grains, and 20 percent of the time I allow myself to indulge. Some days, the scale tips more in favor of indulging, and other days, it tips more in favor of eating healthy. It’s all about balance, friends.

Coconut Chana Saag | Once Upon a Recipe

Coconut Chana Saag | Once Upon a Recipe    Coconut Chana Saag | Once Upon a Recipe

This recipe for Coconut Chana Saag is wonderfully reflective of the way I tent to eat. Simple ingredients, easy preparation, and lots of flavor. I was gifted a new cookbook for Christmas – Isa Does it by Isa Chandra Moskowitz. Isa Does It is full of easy and delicious vegan recipes, and I have already bookmarked about 20 recipes to try. If any of them are half as delicious as this Coconut Chana Saag, I have a very tasty 2014 ahead. And so do you!

Coconut Chana Saag | Once Upon a Recipe

Coconut Chana Saag (slightly adapted from Isa Does It by Isa Chandra Moskowitz)

This Coconut Chana Saag comes together quickly and easily. I served it over brown basmati rice, but you could also use quinoa, jasmine rice, or your favorite grain. Store leftovers in a sealed container and refrigerate, then enjoy throughout the week! Serves 6.

2 TBSP. coconut oil

1 medium onion, diced

4 cloves garlic, minced

A knob of fresh ginger, minced (about 2 TBSP.)

2 TBSP. curry powder (I used Moghul curry powder)

1 tsp. salt

Freshly ground pepper, to taste

1/2 tsp. crushed fennel seeds

1/4 tsp. garam masala

1/2 tsp. ground cumin

A pinch of cayenne pepper

1 24-ounce can whole tomatoes

2 15-ounce cans of chickpeas, drained and rinsed

8 ounces of baby kale

1 14-ounce can of lite coconut milk

1/4 cup fresh cilantro, chopped (plus more for serving)

Juice of 1 lime

Cooked brown basmati rice (for serving)

Heat the coconut oil in a large pot over medium-high heat. Add the onion and saute for about 7 minutes, until lightly browned. Add the garlic and ginger, and saute until fragrant (about 30 seconds). Add the curry powder, salt, pepper, fennel seeds, garam masala, cumin, and cayenne and mix well. Allow the spices to roast for about a minute.

Add the tomato juice from the can, and scrape the bottom of the pan to deglaze. Add the tomatoes from the can, squishing them with your fingers or mashing with a wooden spoon. Add the chickpeas and mix well. Cover the pot and increase the heat to medium-high. Let simmer for about 10 minutes, stirring occasionally. Add the kale and stir until wilted, and then simmer for about 5 minutes more.

Add the coconut milk, cilantro, and lime juice and heat through. Taste for seasoning. Allow to sit for 10-20 minutes (if possible), so that the flavors can mingle. It tastes even better the next day. Serve over brown basmati rice and add more fresh cilantro, if desired.

Have a great week! 🙂

Filed Under: Main Dishes, Vegetables and Legumes, Vegetarian Tagged With: , , , , ,

Whole Wheat Coconut Waffles

December 15, 2013 by 30 Comments

Whole Wheat Coconut Waffles | Once Upon a Recipe

Weekends are for making things a little extraordinary. Weekends are for sleeping in and lounging around. Weekends are for not getting dressed until you damn well feel like it. And if you don’t damn well feel like it until 4pm, that’s totally cool. Weekends are for slowly sipping hot coffee and enjoying that extra cup. Weekends are for reading a good book or catching up on your favorite TV shows. Weekends are for indulging a little. Weekends are for waffles.

Whole Wheat Coconut Waffles | Once Upon a Recipe

Whole Wheat Coconut Waffles | Once Upon a Recipe

Yesterday morning, I was craving something a little extraordinary for breakfast. Sadly, my fridge and cupboards were practically bare after a long and busy week. No milk. One egg. No fruit or vegetables aside from a few frozen raspberries. However, I did have a can of coconut milk gathering dust in the very back of my pantry. (At one time, it shared space with this dreamboat.) Whole wheat coconut waffles were born!

Simple to prepare, healthy, and most importantly, delicious – these waffles satisfied my extraordinary Saturday morning craving and fueled me up for a little Christmas shopping. I’m certain they made me more patient too. And trust me, at this time of year, we could all use a little extra patience.

Whole Wheat Coconut Waffles | Once Upon a Recipe

It’s a hectic time of year, I get it. But do consider taking a morning time out during the coming couple of weeks to enjoy an extraordinary breakfast!

Whole Wheat Coconut Waffles

Despite the use of both coconut milk and coconut oil, the coconut flavor in these waffles isn’t overwhelming. They tasted delicious with a dusting of powdered sugar and some fruit. Makes about 4 large waffles. 

1 1/2 cups whole wheat flour

2 tsp. baking powder

1/2 tsp. salt

2 TBSP. raw cane sugar

1 large egg

1 can light coconut milk

1/4 cup coconut oil, melted

1 tsp. vanilla

Preheat your waffle maker according to the manufacturer’s instructions.

In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a large measuring cup, whisk together the egg, coconut milk, coconut oil and vanilla. Add this mixture to the dry ingredients and mix just until barely combined. The batter will be lumpy.

Fill the wells of your waffle maker and cook according to the manufacturer’s instructions (about 4 minutes in my waffle maker). Serve with your favorite toppings. Happy weekending!

Whole Wheat Coconut Waffles | Once Upon a Recipe

Filed Under: Breakfast Tagged With: , , , , ,

Vegan and Deceivin’ | Vanilla Macadamia Nut Coffee Coconut Ice Cream

May 27, 2013 by 46 Comments

Vanilla Macadmia Nut Coffee Coconut Ice Cream | Once Upon a Recipe

Well ahoy there, friends! Pardon my absence – I have been without Internet access for the past while. Looonnnggg story. But tonight finds me stationed at a coffee shop, a ginormous green tea lemonade by my side, and free access to the Interwebs. Huzzah!

I have decided that I need to do this more often – not for the free Internet – but for the sake of quiet and the absence of distractions. It is nice to come to a place and just sit and write, without leaping up every five minutes to fetch Bella’s ball for her, change the load of laundry, or feel the urge to turn the TV for background noise. Perhaps it will become a regular event.

Vanilla Macadamia Nut Coffee Coconut Ice Cream | Once Upon a Recipe

However, let’s get back to the food. I have to be honest. I’ve had a few busts in the kitchen lately. I’m a believer in only sharing food and recipes that I really love, and that I think you’ll love too, and I have not been churning many winners out of my kitchen lately. A big part of that has been a result of a busy schedule, and the fact that I typically have time to make one big pot of something that I feast on throughout the week. Day 5 leftovers = not my favorite thing.

Despite my lackluster kitchen efforts, I did manage to get around to dusting off my ice cream maker this past weekend and made the first batch of ice cream of the season. And I had to share.

Vanilla Macadmia Nut Coffee Coconut Ice Cream | Once Upon a Recipe

Almost a month has passed since Dana first shared her Coffee Coconut Ice Cream recipe. I immediately bookmarked it. However, I bookmark a lot of recipes, and sometimes things get lost in the shuffle, despite my good intentions. Thankfully, I follow a few great food blogs (read: several hundred…) and occasionally the same recipe will have caught another blogger’s eye, prompting them to post the recipe (or their version of it), which then gives me a nice little reminder about that bookmark I made. Ahh, the circle of life blogging. It’s totally a thing.

So…when the lovely Clara re-posted Dana’s recipe last week, I knew I had to take it as a sign from the food gods that I was intended to make this ice cream. One should never ignore a sign from the food gods!

Vanilla Macadmia Nut Coffee Coconut Ice Cream | Once Upon a Recipe

Oh goodness, am I ever glad that I listened. First of all, I changed up the recipe just a little. In place of the regular brewed coffee, I used the vanilla macadamia nut coffee that I brought back from Hawaii last month. I added a bit more vanilla, and then tossed in some toasted macadamia nuts and mini dark chocolate chips. This ice cream is vegan, peeps. That may be a selling feature for some (ie. Vegans, the dairy-intolerant, etc.). However, I can assure you that no one will ever know that it is. Oh, and surprisingly, the coconut flavor is not overwhelming. The creaminess is so deceiving, you’ll think you’re eating regular ice cream. It’s vegan and deceivin’! (Yep, came up with that one all by myself…)

One more thing – if you don’t already own an ice cream maker, you may want to change that. I was given mine as a gift, and to be honest, I never thought I would enjoy it as much as I do. The fact is, there’s something rather lovely about homemade ice cream, and it’s darn easy to make too. I declare Summer 2013 as the season of ice cream adventure!

Vanilla Macadamia Nut Coffee Coconut Ice Cream | Once Upon a Recipe

Vanilla Macadamia Nut Coffee Coconut Ice Cream (adapted from Minimalist Baker)

Makes about 1.5 quarts. Feel free to experiment with different flavors of coffee, if you’re so inclined. Change up the add-ins too! And use premium quality coconut milk, if possible. It will make a big difference. 

2 cans full-fat coconut milk

¾ cup brewed coffee (I used vanilla macadamia nut coffee)

¾ cup sugar

2 tsp. vanilla

¾ cup toasted and chopped macadamia nuts

½ cup mini dark chocolate chips

Combine the coconut milk, coffee, and sugar in a saucepan over medium heat. Stir until the sugar dissolves, about 5 minutes. Remove from heat and add in the vanilla. Transfer the mixture to a bowl, cover and refrigerate until well chilled (at least 6 hours or overnight). Churn in your ice cream maker (according to manufacturer’s instructions). Mine took about 25 minutes. Fold in the macadamia nuts and chocolate chips. Transfer to a Tupperware container (or loaf pan!) and cover with plastic wrap. Allow the plastic wrap to touch the surface of the ice cream, as this will help prevent ice crystals from forming. Freeze for at least 4 hours. Scoop and serve!

Vanilla Macadamia Nut Coffee Coconut Ice Cream | Once Upon a Recipe

Filed Under: Summer, Sweet Treats Tagged With: , , , , ,