Coconut Corn Chowder

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Winter in Dubai…it’s mild, and fleeting but these cloudy and windy days are a great excuse for a warm soup.

This soup is a vegan take on a classic comfort soup. Using coconut cream and
chili, this soup has hints of Thai flavors. Served with smashed chickpeas and
roasted garlic on toast (or as a salad).
Chowder 
1 T coconut or olive oil (ghee can be used as well)
1 Onion, chopped
1 Green Chili, chopped, to taste (use half or no seeds if you want it less spicy)
3 cloves Garlic, chopped
2 sticks Celery, diced
1 large sweet or white potato, peeled and cubed
2 tbsp Cooking Oil or Butter
1 pinch of chili powder, optional
2 tsp dried thyme
½-1 tsp. Salt
300-500 ml Water
1 can Coconut Cream
2 cans Sweet Corn (sub bell pepper or chopped leeks if paleo)
1 bunch Spring Onions, chopped
1 bunch Parsley, chopped
Smashed Chickpea and Garlic Toasts 
1 head of Garlic, cut in half
2 tbsps. Olive Oil
1 tbsp. Vinegar
1 can Chickpeas, drained and rinsed
1 Red Bell Pepper, chopped
Salt and Black Pepper, to taste
Nice thick bread of choice (optional)
Preheat the oven to 200 degrees Celsius, cut the whole garlic in half, drizzle
with olive oil and wrap in foil
Place on a tray and bake in the oven for 10-15 minutes, while chopping
ingredients and preparing soup
Chop the onion, green chili and three cloves of garlic. Dice the celery. Peel and
dice the potato.
Heat the oil or ghee  in a large, heavy bottom saucepan
Sauté onion, garlic, celery, chili, chili powder, thyme and salt until they brown
Add potato and water, bring to boil and simmer until potatoes soften
Meanwhile, prepare the garlic and chickpea toasts;
Remove garlic from oven and squeeze out roasted garlic
Whisk garlic with oil and vinegar
Drain, rinse and partially mash the chickpeas with a fork
in a bowl.
Chop the red bell pepper.
Add the bell pepper, and mix with the roasted garlic dressing
Salt and pepper to taste
Slice and toast the bread
When the soup is done, blend or emulsify soup if desired, return to pot
Stir coconut milk and sweet corn into soup and gently simmer until warm and
thick
Add salt and pepper to taste
Garnish soup with chopped spring onions and fresh parsley
Smother toast with chickpea mixture or eat over lettuce if eating low carb, paleo, or grain free.

Stuffed Sweet Potatoes

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Sweet Potatoes Stuffed with Cashew Creamed Kale
This is a paleo version of a classic American comfort food that traditionally uses lots of
dairy and fat. This version has all of the flavour, without the empty ingredients.
200 g  or 1 cup Cashews
Coconut/Cooking Oil
Coarse Salt
Black Pepper
4 Sweet Potatoes, cut in half
2 bunches of Kale, center stalk removed, coarsely chopped
1-2 tsp  Nutmeg
3-4 T coconut oil, ghee, or butter
10 Shallots, peeled and sliced thinly
Soak cashews in enough water to completely cover them, 4 hours
to overnight (the longer the better. If  needed, soak in hot water for
30 mins).
Preheat the oven to 200 degrees Celsius.
Cover a baking sheet with parchment paper
Drizzle with oil and salt and pepper
Cut sweet potatoes in halves (or quarters if very big). Dredge and coat both sides of
sweet potatoes with oil and salt and pepper
Roast skin side up for 20 minutes or until soft
Bring a salted pot of water to boil and cook kale until tender (10-15 minutes)
Prepare cashew cream by draining cashews and rinsing well
Blend with 200-250 ml of water, or more until you have a toothpaste consistency
Season with nutmeg, salt and pepper
Drain kale and mix with cashew cream to warm and mix flavors
Saute shallots in 3-4 T of oil until they golden and crispy (can be done ahead of time and stored in an airtight container).  These totally make the dish so don’t skip this step!
Serve sweet potatoes with creamed kale on top and sprinkle them with the crispy shallots.
The creamed kale with crispy shallots is amazing as a Thanksgiving side too…just saying 🙂

Beef and Broccoli or Chickpeas and Broccoli (15 min dinner)

I’m trying to be better about only buying what I need and using what I have…In an effort to do something unique with some frozen organic beef cubes I threw this together after school on Thursday. I served it with rice for my kiddos. For us, I briefly sautéed carrot and zucchini noodles in sesame oil with crushed red pepper. I tossed tons of green onion and toasted sesame seeds on top and  called it dinner. For myself, because I am trying to eat more plant based I skipped the beef cubes and added chickpeas, there was enough sauce in the pan to season my beans.

Gluten Free, Paleo (beef version), Dairy Free, Grain Free, Vegan if you make the chickpea version 

1 lb beef cubes

1 big bunch of broccoli florets

1 bell pepper, thinly sliced

5 cloves, garlic, minced

1 large chunk garlic, grated in microplane

3 T coconut oil

1 T sesame oil

Whisk together following ingredients:

1/4 cup Tamari or coconut aminos (still haven’t found these in Dubai and am still wondering wtf they are )

2 T cider vinegar

1 T arrowroot

1/2 lime, juiced

Toppings 

Green onions, diced

Sesame seeds, toasted in a dry pan

  1. Heat oil in a non-coated pan
  2. Brown beef cubes
  3. Add broccoli, garlic and peppers to pan and sauté for a few minutes to soften
  4. Add liquid and arrowroot mixture
  5. Cook to desired temperature, sauce will thicken
  6. Top with green onions and sesame seeds

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I only got a photo of this while I was cooking so you’ll have to take my word for it, it looked pretty before I ate it.