Browsing Tag:

dinner

  • FOOD Main Dish

    Sweet & Salty Coconut Rice

    Sweet & Salty Coconut Rice – Creamy rice flavored with sugar and salt, topped with toasted coconut. Delicious and perfect for any occasion- breakfast, lunch, dinner, or dessert!

    Sweet & Salty Coconut Rice (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Guys, I’m obsessed with this recipe. This is from Chrissy Teigen’s book Cravings, which I can’t get enough of; I’ve veganized pretty much every recipe at this point (her fried fish sandwiches are INCREDIBLE, recipe coming soon). And this coconut rice? It’s everywhere. The internet loves it.

    Sweet & Salty Coconut Rice (Vegan)

    I had been dying to make it for a super long time, so finally I made it for dinner one night. I took a bite and was like, “Yeah, that’s pretty good”. Then I took another bite. And another. And before I knew it, I had eaten the whole pan and wanted more. I couldn’t stop thinking about this rice and how I wanted to eat it for every meal of the day. My boyfriend felt the same way- he took a bite and said, “Hmm. That’s interesting.” Then he took another bite and was like, “No, that’s incredible.”

    Sweet & Salty Coconut Rice (Vegan)

    The best thing about this dish is how versatile it is- you really can eat it for any meal. I’ve eaten it with strawberries for breakfast, with kale for lunch, and with Gardein’s BBQ Wings for dinner. And I honestly can’t tell which one was my favorite.

    Sweet & Salty Coconut Rice (Vegan)
     
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    Author:
    Serves: 4
    Ingredients
    • 1½ cups jasmine rice
    • 1¾ cups nondairy milk (or 1 14 ounce can coconut milk)
    • ¼ cup granulated sugar
    • 1½ tsp. salt
    • ½ cup shredded coconut
    Instructions
    1. In a dry skillet, toast the coconut over medium heat until lightly browned. Transfer to a plate to cool.
    2. In a medium saucepan, combine the rice, milk, 1¾ cups water, sugar, and salt. Bring to a boil over medium heat, then reduce to a simmer, cover, and let cook until all the liquid is absorbed, about 20 minutes.
    3. Top with toasted coconut.

    PS before someone yells at me for changing the recipe, let me clear this up- I’m allergic to coconut milk. Coconut oil? Fine. Coconut shreds? Love ’em. But coconut milk or cream? I’ll spare you the graphic details and just leave it at “I get very, very sick”. So yes, I substituted vanilla cashew milk, which is super creamy and worked wonderfully in this recipe.

    Recipe adapted from Chrissy Teigen – “Sweet and Salty Coconut Rice”

    Sweet & Salty Coconut Rice (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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  • FOOD Pizza & Pasta

    Kale Pesto Pasta (Vegan)

    Kale Pesto Pasta – Flavorful kale and toasted nuts blended together with olive oil, garlic, and spices. Delicious, easy, and ready in 5 minutes!

    Kale Pesto Pasta (Vegan)This post may contain affiliate links, which means that I earn a commission if you purchase through those links. These are all products I use daily and highly recommend. Thanks for the support that makes Panthers & Peonies possible!

    Hold on, please don’t leave. Hear me out.
    I know this is a vegan blog, but there are still a lot of kale haters out there. And this post is for you. I personally am a kale lover, more on the side of crazy obsessed kale lover. But even if you’re a kale hater, I promise you will love this pesto. It sort of tastes like kale, but it also tastes like delicious garlicky goodness and toasted sunflower seeds, and tart lemon juice and rich olive oil. And it smells awesome.

    Kale Pesto Pasta (Vegan)

    Not tempted yet? How about this: it’s a great way to eat a giant bowl of pasta while still getting in your veggies for the day. Plus if you put it on veggie pasta (I looove veggie pasta), it’s basically a healthy food. Boom.
    I’ve been making so much of this pesto and putting it on literally everything: pasta, toast, vegan meatballs (without pasta), just eating it by the spoonful. The other night, I made baked potatoes with pesto and nutritional yeast and honestly, it was the best dinner I’ve had in a long time.

    I tend to get in food ruts, and unfortunately sometimes I bring them to this blog (like how I’ve been obsessed with cinnamon bread lately). This is my newest food rut, but I promise I won’t post a thousand recipes… unless you want me to.

    Kale Pesto Pasta (Vegan)

    Kale Pesto Pasta (Vegan)
     
    Prep time
    Cook time
    Total time
     
    Author:
    Recipe type: Pasta
    Serves: 4
    Ingredients
    • 2 cups kale, torn with stems removed
    • 2 heaping Tbsp. dried parsley or basil
    • ½ cup sunflower seeds
    • 2 garlic cloves
    • ½ cup olive oil
    • ¼ cup lemon juice
    • big pinch of salt
    • pinch of black pepper
    • 1 box (12 oz.) dry pasta
    • heaping ¼ cup sundried tomatoes
    Instructions
    1. Cook pasta according to box directions.
    2. Add sunflower seeds to a dry saucepan and toast over medium heat until fragrant and slightly browned.
    3. Add kale, garlic, olive oil, lemon juice, salt, and pepper to a blender or food processor.
    4. Once smooth, add toasted sunflower seeds and blend again until smooth.
    5. Fold into cooked pasta.
    6. Chop up sundried tomatoes and fold into pasta.

    Pesto recipe adapted from Pinch of Yum – 5 Minute Kale Pesto

    Kale Pesto Pasta (Vegan)

    © PANTHERS & PEONIES. All text, recipes, and photographs on this site are my own. Please do not use my images without permission. If you want to republish this recipe, please link back to this post.

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