Happy holidays and Happy New Year!
I will make this short and sweet…thank you, thank you, thank you to all of you for making my dream/goal of running my very own food blog a successful reality in 2013. I appreciate your support and encouragement so much. It’s a beautiful thing when you have an idea and it comes to life!
I am pretty sure 2013 had been my most eventful year of my life. Lots of ups (a few lows) and I am grateful for all of it. This blog has definitely been like a journal for me. A journal through food and photography 😉
My favourite dish combination has to be rice and beans…or PULSE and beans, if you will. I probably have a dozen variations that I make continuously and yet somehow my brain always think they are different. It is no surprise that dishes like this have been eaten globally for tens of thousands of years. It just works. Every time.
Wait…I may have just decided on a theme for my first cookbook 😉
“101 Ways to make Rice and Beans” or “Pulsating Beans”…a work in progress!
It is a meal in itself with only a few ingredients needed. In fact this particular recipe only requires about 4 ingredients plus a few spices. And on these cold winter nights nothing satisfies they way this hearty dish can.
For a slight variation it is fantastic with baked zucchini (I simply cut the zucchini lengthwise and bake at 350 for about 20 min with a little olive oil and sea salt)…yum!
I hope and trust that the close of the past year is joyous and reflective for all of you!
Here’s to 2014 and all of the wonderful food possibilities.
Creamy Coconut Lentils
Prep Time 20-25 mins
4 cups cooked coconut jasmine rice (cook as per instructions using coconut water instead of regular water and then finish with 2 tbsp coconut oil once fully cooked)
3 cups vegetable broth
2 cups of dry red lentils
1 tsp garlic powder
1 tsp cumin
1/2 tsp coriander
1 tsp tumeric
1- 400 ml can of coconut milk
sea salt to taste
handful of chopped cilantro
2 tbsp sriracha (optional)
- Bring vegetable broth and lentils to a boil in a medium sauce pan. Then reduce heat to low and cook until all liquid is absorbed. Approx. 15 mins
- Add garlic powder, cumin, coriander, tumeric and salt. Stir to combine and then add coconut milk. Heat for another 3-5 minutes.
- Scoop creamy lentils over the coconut rice and finish with sriracha and cilantro. Easy peasy!