Rice and Coconut

Potato and tofu blended well together with this local bok-choy from magpie drive thru market in downtown Harrisonburg,VA, Because the coronavirus pandemic this drive thru market is the best concept for some of us who avoid to go to grocery store to get local produce or any items that availbale online for curbside /drive thru pick- up on their schedule pick- up day. This vegan dish potato tofu curry is one of the best selling in our cafe , Since We are closed the busines until this coronavirus pandemic improves, I have times to blog about this, Firm tofu is the best for this curry, you can lightly fry or get the one already fried or bake at the grocery store. INGREDIENTS - 1lb potato - 2 block fried or baked firm tofu - 1lb bok-choy or baby bok-choy - 2 Tbsp vegetable oil - 1 1/2 cup coconut milk Spice paste ingredients -  Fresh ginger about 2 inch - 5 shallots  - 7 cloves garlic - 2 Tbsp coriander - 2 Tbsp curry powder - 1 stalk lemongrass chopped (optional) -

Happy new year 2015 everyone, I hope this year will be better than last year and fill with wonderful things, I'm looking forward to share more recipes with you all and thank you to all of you who follow me on  Riceandcoconut  Facebook  page and all readers around the world, I had amazing year 2014, Once again happy new year 2015 Cheers ! To readers who have a new year resolution to eat healthy or become vegetarian or vegan this fried rice recipe is for you, so enjoy and keep cooking and stay healthy. Ingredients : - 4 cups cooked rice - 1 block tempeh cut in cube - 1 carrot/ dice - 1 cup  frozen green peas - 2 Tbsp vegetable oil - 2 shallots - 2 clove garlic - 1 cayenne pepper / chop / optional - 1 Tbsp soy sauce - 2 Tbsp sweet soy sauce - 1/2 teaspoon black pepper Directions: Cut tempeh in cube, Chop shallot,garlic and cayenne pepper,set aside heat vegetable oil in fry pan or wok on medium high temperature cook

Most Asian people know about jackfruit, If its unripe the color is green can be use for vegetables and if ripe the color is yellow can be consumed as a fruit or to add flavor to a variety of dessert. This time I use canned green jackfruit/unripe to make a vegan curry with tofu cooked in coconut milk with curry seasoning to serves with steamed white rice. Canned jackfruit can be found in Asian / Oriental market in vegetable isle I made similar dish before  jackfruit sweet stew with chicken/gudeg  this time I made vegan version with tofu, And I also made  jackfruit muffins  use ripe jackfruit for taste. Ingredients : - 2 cans / 2lb  cooked young jack fruit - 1 lb green beans - 1 package block fried tofu / cut in cube - 3 shallots - 2 cloves garlic - 2 fresh cayenne pepper - 1 teaspoon coriander - 2 bay leaves - 2 inch galanggal crushed - 1 stalk lemon grass,crushed - 1 can coconut milk add with 3 cups water - 2 cubes vegetable bouillon  - 1 teas

The spices marinated tempeh or Indonesians called tempeh bacem is full of flavor, the recipe is very unique,slices tempeh cook in coconut water with spices mixture and simmer until the liquid are about gone, leave in room temperature until cold or put in the fridge overnight is best then fry in a little bit vegetable oil until both side looks browned As a tip, if you don't have coconut water just use water instead. ingredients : - 2 block tempeh , cut into thick square - 6 cups coconut water - 1 tbsp palm sugar - 3 tablespoons soy sauce - 1 cm galangal , crushed - 2 bay leaves - vegetable oil for fry. puree : - 6 shallots onions - 3 cloves of garlic - 1 teaspoon seedless tamarind - 1 tsp coriander - ½ tsp cumin - 1 tablespoon salt How to make : Cut the tempeh in square and thick, Place the tempeh pieces in the pan , Pour the coconut water , mixed puree spices , and other seasonings . Cook until the water runs out . Lift, put in the fridge for few hours or until c

I never have  patty pan squash  before, I bought some in farmers market to try, I like vegetable on stir fry so I try to mix patty pan squash with tofu and green beans, It taste like zucchini but it more firmed after cooked, Otherwise it taste so good together plus ginger and sweet soy sauce makes stir fry flavorful and tasty. Ingredients : - 1 block extra firm tofu - 1 lb  patty pan squash - 4 tbsp vegetable oil - 1/2 lb green beans - 2 clove garlic /chop - 3 shallots /chop - 1 tbsp soy sauce - 1 tbsp sweet soy sauce - 1 teaspoon grated ginger - 1/2 teaspoon paprika powder - 1/2 teaspoon black pepper - pinch of red pepper flakes Direction : cut tofu, patty pan squash and green beans,set aside In large skillet heat vegetable oil, fry tofu until lighly brown,transfer in a plate on paper towel,set aside, use the same oil fry garlic,shallot and grated ginger until fragrant, add patty pan squash,green beans and fried tofu, cook for about four minutes or u

If you are a big fan of brussel sprouts, try this caramelized sweet soy sauce brussel sprouts recipe, with only four ingredients needed and ready in less than fifteen minutes, it taste so good. One of the ingredient are   Indonesian sweet soy sauce /kecap manis  is available at Asian market, sweet and thicker than soy sauce, it's good to add on stir fry, fried rice and to make sauces. Ingredients : - 2 lbs brussel sprouts - 3 Tbsp olive oil - 2 Tbsp sweet soy sauce - 1 Tbsp soy sauce Direction ; Wash,trim and cut brussel sprouts in half In large skillet heat olive oil in medium high temperature Fry brussel sprouts about 5 minutes or so and stir Add sweet soy sauce and soy sauce and cook until golden brown and all the liquid is caramelized remove from the heat and ready to serve.

This colorful asparagus chick peas mango salad is perfect for pot luck or summer gathering, I made an experiment salad dressing with thinly slices fried garlic as a basic ingredients and mix it with lemon juice, lemon zest and honey Ingredients : - 1 lb asparagus - 2 cans 15,5 oz chick peas / garbanzo beans -  1/2 red onion - 1 ripe mango - 6 stalk celery heart Dressing Ingredients : - 4 clove garlic - 4 Tbsp olive oil - 1 lemon juice and Zest - 1 Tbsp honey - 1/2 teaspoon salt - handful fresh basil or cilantro Directions : In medium pan bring water to boil Trim and cut asparagus and blanch in hot water for few minutes remove and place into cold ice water, set aside slice onion and celery and cut mango in a small cube, set aside Meanwhile, slice garlic really thin, Heat skillet in medium temperature and fry the garlic until lightly brown remove from the heat, add lemon juice and lemon zest and honey whisk really well. set aside Place the asparagus

In a previous post I made this  Sun dried tomato pesto  and I start to use it as a part of ingredients in my recipe. I made fried tempeh sandwich in mini slices  cocktail rye bread  , spread with  homemade sun dried tomato pesto  mayo sauce ( sun dried tomato mixed with mayonnaise half and half ) Ingredients : - 1 block tempeh - 4 Tbsp vegetable oil for fry - 3 Tbsp homemade  sun dried tomato pesto - 3 Tbsp mayonnaise - lettuce - 12 slices cocktail  rye bread, or any bread cut in cube. Direction : Cut 1 block of tempeh  into six slice / large cube Heat vegetable oil in skillet, fry until golden brown both side in a small bowl mix the sun dried tomato pesto and mayo until combine spread both slice rye bread  with the sauce mixture,layer with lettuce and arrange as a sandwich cut triangle served as finger's food or appetizer.

One of my friend gave me this peri-peri pepper rub, it good to use in any meat,fish or vegetables dish can be mix with olive oil,sesame oil or any cooking oil you like to create a paste with other spices or sprinkle to spice up the dish. I made spicy veggie burger made out of leftover quinoa,kernel corn, leftover cooked rice and kidney beans and lots of spices and  mozambique peri-peri pepper rub  as a main spice ingredients to add spiciness to this vegan burger. *TIP* Use less or much peri-peri  peper rub to level hot spicy as you like The recipe is vegan, for gluten free just omit the bread crumbs. If don't have leftover Quinoa, cook Quinoa and  follow directions on the package. Put leftover in the large plastic bag on parchment pepper in between, can be cook in microwave for a minute or cook in skillet until soft and hot and ready to serve as a veggie burger or as a side dish. Ingredients : - 1 onion /dice - 3 clove garlic / chop - 2 Tbsp olive oi

If you have leftover mushrooms need to use up soon, don't waste it, can be use for a fritter recipe mix with onion or any vegetables you have on hand and herbs, served as appetizer with spicy dipping sauce or as a side dish. Ingredients : - 4 oz baby bella mushroom - 1 medium yellow onion - 1 cup garbanzo bean flour / flour - 2 eggs - handful herbs / cilantro,basil - 1/2 teaspoon salt - 1/2 teaspoon white pepper - 1/2 teaspoon garlic powder - 1/4 cup vegetable oil for fry Preparations : Chop mushrooms,herbs, dice onion transfer into a medium mixing bowl add garbanzo bean flour or regular flour, seasoning with salt,pepper and garlic powder add egg and 2 tablespoon water, mix them until combine Heat vegetable oil,spoon the mushroom mixture ( batter ) about 2 tablespoon fry for a minutes on each side or until golden brown.

Kale with spices grated coconut inspired by sundanese / west-java's traditional food called "urap"  mixed vegetables cooked with grated coconut and spices such as galangal,ginger and lemon grass and kafir lime leaves. It's mostly use vegetarian ingredients and served as side dish with steamed white rice. Ingredients : - 1.2 lbs fresh kale - 2 Tbsp olive oil - 2 cup grated coconut - 1 can 14 oz light coconut milk - 1 medium yellow onion - 3 clove garlic - 2  fresh cayenne pepper,chop/discard seed - 2 inch fresh galangal,grated - 1 inch fresh ginger,grated - 1 stalk lemongrass, thinly slice - 1 Tbsp curry powder - pinch of kafir lime leaves powder - 1 teaspoon salt or more to taste - 1/2 teaspoon black pepper Preparation : Wash kale really well, and rough chop Grate galangal and ginger,set aside Chop garlic and cayenne pepper ,dice onion and cut lemongrass thinly slice, set aside In large skillet, heat olive oil fry onion

The vegan version of cashew chicken made out of tempeh mixed with,sweet onion, snow peas, asparagus and roasted salted cashew nuts. I created the sauce with ingredients I have on hand, the sweet soy sauce adding sweetness in it, The  ABC sweet soy sauce   ( Indonesian kecap manis ) are  one of secret ingredients in my kitchen to replace sugar in any Asian's dishes. Serve the cashew tempeh dish along with white rice. You can also read of  Health benefits of tempeh Ingredients : - 1 sweet onion - 3 clove garlic - 2 inch fresh ginger - 2 Tbsp vegetable oil - 2  block of tempeh - 5 oz snow peas - 10 stalk asparagus - 1 1/2 cup roasted salted cashew - 1/2 teaspoon white pepper/black The sauce : - 2 Tbsp soy sauce - 2 Tbsp  ABC sweet soy sauce - 1 teaspoon hot sauce/ optional - 1 Tbsp rice vinegar - 2 Tbsp cornstarch Preparations : Slice onion,chop garlic and ginger, Cut tempeh in cube , wash snow peas and cut asparagus,set aside In a medium

Fresh and colorful salad with simple sun dried tomato dressing, great for side dish, lunch or light dinner. Ingredients: - 1 lb french green beans - 1 lb asparagus/ cut and trim - 2 cans garbanzo beans / chick peas - 3 heirloom tomato Dressing ingredients: - 1 lemon juice and zest - 1 Tbsp olive oil - 1 Tbsp sun dried tomato oil - 2 clove garlic - 1/2 Tbsp honey - 1/2 teaspoon white pepper - 1/2 teaspoon salt - 1 Tbsp sun dried tomato in oil/ chopped Direction : Bring water into boil, cook french green beans and asparagus in boiling water for about three minutes or  until soft ,transfer into ice water, drain and transfer into large mixing bowl,add garbanzo beans and wedge heirloom tomato, Meanwhile, whisk all dressing ingredients until combine and pour into green beans mixture, ready to serve !

Ingredients : estimates -  2 lbs any small size grade C potatoes/petite/fingerling -  2 clove garlic/chopped  -  1 clove shallot -  1 teaspoon salt salt -  1/2 teaspoon ground black pepper -  1 tablespoon chopped thyme -  1 teaspoon chopped  rosemary -  1 tablespoon olive oil Direction : preheat oven on 400 F Cut potato in half,put in a bowl mix them with dry spices ingredients and drizzle with olive oil transfer into baking pan ,bake for about 40-45 minutes ready to serve.

A slice Indonesian Tempeh, coated with Japanese teriyaki sauce arrange with vegetables and fresh herb, and roll them tight in Vietnamese spring roll wrapper, Serve with homemade soy spicy peanut sauce,simply healthy recipe. This Asian signature dish just perfect for appetizer. Ingredients : - Vietnamese spring roll wrapper - 1 block tempeh/8 oz - 2 tablespoon vegetable oil for fry tempeh -  1/2 cup teriyaki sauce - 1 carrot - 1 cucumber - lettuce - handful basil - handful cilantro Direction : cut tempeh into stick, not to thin , fry them until golden brown ( not too crunchy ) and coat cook tempeh with teriyaki sauce or marinate for about 5 minutes. Cut cucumber and carrot in julienne,set aside,and place them together with basil,cilantro and lettuce To make it easier to arrange on the spring roll wrapper. Pour warm water into a large bowl dip spring roll skin in water for 3-5 second ( one sheet at a time ) place  the filling,tempeh,cucumber,carrot and herb

I use leftover egg yolk as one of ingredients for this bean fritter,if you like falafel this fritter has the same consistency, I like the taste of curry and cumin in it. Ingredients : - 1 can 15 oz cannellini beans - 2 egg yolk - 2 tablespoon chick peas flour - 2 stalk green onion/chop - 1/2 teaspoon salt - 1/2 teaspoon curry powder - 1/2 teaspoon cumin - 1/2 teaspoon garlic powder - pinch paprika - 2 tablespoon vegetable oil Directions : Drain cannellini beans, transfer into mixing bowl add chick peas flour,egg yolk and chopped green onion and add the rest dry ingredients seasoning, mixing until combine and spoon batter into preheat vegetable oil and fry until both side looks golden brown.

Tempeh is one of the ingredients that I always have on hand, as a substitute for meat dish sometimes, this recipe is also good for people who do not eat meat / vegetarian or vegan. Very easy to cook and does not require much time. can be mixed with a variety of vegetables that you like and served with rice. Ingredients : - 1 block tempeh - 1 1b fresh bok choy/ green beans - 1 tablespoon vegetable oil - 1 can baby corn - 1/2 yellow onion - 2 clove garlic - 2 red chili ( optional ) - 1 teaspoon grated ginger - 1 teaspoon curry powder - 1/2 teaspoon cumin - 1/2 teaspoon salt - 1 tablespoon soy sauce - 1 teaspoon sweet soy sauce/ brown sugar Direction : cut tempeh in cube,wash bok choy,green beans and cut into bite size drain baby corn,set aside heat vegetable oil fry onion, garlic and grated ginger for about 2 minutes, add tempeh and fry until lightly brown,add vegetables, stir and add the rest of spices ingredients and cook for another 5 minutes

Another favorite recipe using chickpeas/garbazo bean, I made this humus almost once a week, I add sun dried tomato in this recipe to add more color and taste. Ingredients : - 2 cans of 15 oz chikpeas/garbanzo beans - 2 clove garlic - 1 lemon ( zest and juice ) - 2 tbsp sun dried tomato in oil - 1 tbsp honey - 1/4 cup tahini/sesame paste - 1 tbsp cumin - 1 tsp ground cardamom seed  - 1 tsp curry powder - 4 tbsp olive oil preparation : drain 1 can of chickpeas completely and drain half of water from another can mixed all ingredients into food processor  except olive oil,  pulse food processor until all ingredients are smooth and well blended and add olive oil, pulse for another a minute or so,save on the fridge and ready to use for spread on the bagels or dip with vegetables you like.

This vegetarian/vegan friendly dish is perfect for appetizer to share or as a meal, serve with  sauteed butter beans or you can prepare this sauteed butter beans recipe as salsa if you like. Ingredients : - 1 eggplant - 1 cup of flour - 1/2 cornstarch - 1 1/4  cup seltzer water - pinch of salt+ pepper - 1 cup Italian bread crumbs - 1/2 cup vegetable oil for fry sauteed butter beans - I can butter beans - 1/2 cup diced bell pepper - 1/2 cup dice onion - 6 stalk asparagus,trim and dice/ optional - 1  tomato /dice - 1 tbsp olive oil - 1/2 of lemon juice -  pinch of garlic powder,paprika powder,red pepper flakes, salt and pepper ( in a medium pan heat olive oil,fry onion first until cook add bell pepper,asparagus,butter beans, season with spices add tomato and lemon juice sautee for about few minutes) Preparation: - peel eggplant and slice eggplant  about 2 inch thick round - Heat oil on medium high temperature - make a simple tempura batter

Do you like chick peas/garbanzo beans?  try this refreshing and colorful chick peas salad for your lunch,side dish or light dinner. Ingredients : - 2  cans of 15,5 oz chick peas/garbanzo beans - 1/2 red bell pepper - 1/2 yellow bell pepper - 1 cup cherry tomatoes - 4 stalk heart celery and 1/4 cup celery leaves - 1/2 red onion Dressing Ingredients : - 1 lemon/zest and juice - 1/4 cup sun dried tomato in oil - 4 tbsp oil from sun dried tomato - 2 clove garlic - 1 tbsp honey - 1/2 tsp red flakes pepper - 1tsp of salt Preparation : * Drain and wash chick peas, dice peppers,celery,celery leaves,onion and cut cherry tomato in half and mix into big salad bowl,set aside. * chop sun dried tomato,into a small bowl mix with  lemon juice and lemon zest/grated add grate garlic,sun dried tomato oil,honey red pepper flakes and salt. * pour into chick peas mixed and mix them evenly.