Coco Bananas Dhal Food

LIME & COCONUT DHAL

Steps:

• Heat the curry paste in a pan for 1 min. Pour in the coconut cream and stir to combine. Add the lime zest, brown sugar and lentils. Bring to a simmer and cook for 10 mins, adding a squeeze of lime juice and seasoning. Stir through a handful chopped coriander and serve with warmed naan breads. Sprinkle extra coriander on the dhal if you like. Great warm or at room temperature.

COCO - BANANA'S VEGAN HOMEMADE ICE CREAM

Steps:

• This is as easy as chucking it all in a blender and whizzing it up until it is smooth and creamy.
• Gobble it down!

COCO-BANANA'S THAI GREEN VEGETABLE CURRY

Steps:

• In a blender, combine the basil, coriander, chillis, ginger, garlic and coconut milk.
• You may need to add 1/2 cup of water, or more coconut milk if you want it very creamy.
• Blend until very smooth.
• In a pan, combine onion and sweet potato with the herb/coconut mixture.
• Bring to a boil and simmer until the sweet potato has softened a little.
• Add the zucchini baby corn, and cook for 10 minutes.
• Add the broccoli, green beans and snow peas and season to taste.
• Cook until the greens are bright green (about 4 minutes).
• Serve over rice.

COCO - BANANA'S KENYAN DENGU

Steps:

• Boil the mung beans until they are tender.
• Meanwhile, heat oil in a pan and add the onion, garlic, capsicums and chilli.
• Cook until the vegetables are soft.
• Mash the mung beans with a potato masher and add the onion mixture.
• Add the tomato puree and pumpkin mash and cook for 10 minutes.
• Season to taste and serve.

COCO - BANANA'S NATIVE AMERICAN QUINOA SALAD

Steps:

• I a pot, combine quinoa, pumpkin, red kidney beans and corn kernels.
• Boil until the quinoa is cooked and the pumpkin is soft (but not mushy).
• Meanwhile, heat the oil in a fry pan, and combine the cumin, onion and capsicum and fry until fragrant.
• Add the onion mixture to the quinoa mixture, season with salt, pepper and add the lemon juice.
• Stir to combine, and serve.

CHOCOLATE BANANA BROWNIES

Steps:

• Preheat the oven to 180 degrees Celsius Line a 9-inch square baking tin with baking paper, with an extra 1cm on the sides.
• Combine the butter, sugar and chocolate in a large pan over a gentle flame, stirring until melted and smooth. Remove pan from heat.
• Stir in the combined eggs, bananas and vanilla until well-mixed.
• Sift in the flour and cocoa powder.
• Pour the mixture into the prepared tin and bake for 35 minutes (depending on how large your bananas are).
• Allow the brownies to cool in the tin before cutting into 16 squares.

COCOA BANANA BARS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg and the vanilla and beat until well combined. Stir in the mashed banana, set aside.
• Stir together the flour, baking soda, baking powder, and salt in a separate large bowl, and make a well in the center. Pour the banana mixture into the well and stir just until combined.
• Remove half of the batter from the bowl. Mix the cocoa powder into the batter remaining in the bowl and stir well. Spread the cocoa batter in the bottom of the prepared pan. Spoon the remaining batter on top and use a knife to swirl the batter into a marbled design.
• Bake in the preheated oven until the edges are golden, about 25 minutes. Allow to cool before cutting into 24 pieces.

COCO - BANANA'S MUSHROOM PASTA SAUCE

Steps:

• Fry the onions and garlic in olive oil until fragrant.
• Add the chopped tomatoes, zucchini and eggplant.
• There is no need to add liquid as the tomatoes form their own.
• Bring to the boil, then cover and simmer for around 40 minutes- until everything is very soft.
• Season to taste.
• Strain the tomato mixture- do not reserve the liquid, and transfer to a blender.
• Add the chopped basil to the blender and blend until the sauce is smooth.
• Return the sauce to the pot, and add the sliced mushrooms.
• Simmer until the mushrooms are cooked.

COCONUT BANANA COOKIES

Steps:

• Preheat oven to 375°. Cream shortening, cashew butter and sugar until light and fluffy, 5-7 minutes. Beat in next 5 ingredients until thoroughly mixed. In a separate bowl, mix unsweetened coconut and flour. Beat into creamed mixture just until combined., Using a medium cookie scoop, drop dough 2 in. apart onto parchment-lined baking sheets. Sprinkle with sweetened coconut. Bake until edges are golden brown, 15-20 minutes (cookies will have cakelike texture). Remove from pans to wire racks to cool. Serve warm or at room temperature.

ONE-PAN COCONUT DHAL

Steps:

• Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices and cook for a few minutes more, then stir in the tomato purée and cook for a minute longer.
• Stir in the lentils, ensuring they're well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed.
• Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a bit more oil.