Coconut Milk Turnover
With several cans of coconut milk to use up, I packed this week’s lunch with rich, creamy coconut milk. Starting with coconut quinoa! A huge fan of coconut sticky rice, it was an opportunity to transform dare-I-say boring quinoa. I was going to to this right. Starting with a real soak. To add even more coconut flavor, I used coconut oil to toast the quinoa.
Did you ever toast quinoa before making it? I’ve never done it before… which I am slightly embarassed about. Here, the coconut milk bath for the quinoa. I wanted to join the qunioa for a swim. Finally, creamy coconut quinoa. All done. And delicious. I shall make it again but make it sweet and salty, like my favorite Thai streetfood. I guess something has got to be served with the quinoa. Here, blanched broccoli waits to return to the stir fry pot. Cubes of tofu and a ton of garlic and scallion. And finally, chipotle citrus sauce covers all components. I went a bit overboard with the heat. Oh well, it’ll wake me up at work.Sometimes bananas go uneaten and I get happy. I love banana in baking. I made a heavily spiced banana cake from pretty, vegan chef Chloe.
This recipe called for more coconut milk! Banana and coconut–yes! And I still had a ton of vanilla buttercream in the fridge from a previous baking project. So I piped these delicious cupcakes with cream. Lunch: done. Two cans of coconut milk: done.