Dairy-Free Sweet Potato Tarts

Servings: 8
Preparation Time: 1 hour 30 minutes

Ingredients:

• 2 small sweet potatoes, baked and cooled (or 12–15 ounces pumpkin puree)
• 1/3 cup oats
• 1/4 cup nuts
• 1/4 cup shredded coconut
• 1/3 cup flour
• pinch salt
• 2 tablespoons whole sugar
• 1 tablespoon coconut oil
• 2 tablespoons Coconut Cream Concentrate
• 4 eggs
• 1/3 cup maple syrup or raw honey
• 1 tablespoon whole sugar
• pinch salt
• pinch cinnamon or pumpkin pie spice, optional

Directions:

Bake and cool sweet potatoes, then peel when fully cooled.

Grease or spray muffin pans and set aside. Preheat oven to 350 degrees F.

In a food processor, finely mix oats, nuts, shredded coconut, flour, salt, and sugar, then add coconut oil. Pulse a few times until mixed well. By the heaping tablespoon, press crust mixture into 8 standard muffin tins on bottom and sides. Bake for 15 minutes and set aside to cool.

In the same food processor, mix the sweet potatoes, Coconut Cream Concentrate, eggs, maple syrup or raw honey, sugar, and salt until smooth. Add optional spice now, if using. Divide the mixture into the muffin pans and bake for 30 to 40 minutes until top is no longer tacky. Cool on wire rack.

Serve as is or with whipped cream or a drizzle of maple syrup.

Cheryl from Carbondale, IL, won $50 for this recipe and photo! Submit your recipes here!

Chocolate Coconut Fruit Dip

Servings: 6
Preparation Time: 10 minutes

Ingredients:

• 3/4 cup cocoa powder
• 1/3 cup coconut oil
• 1/3 cup maple syrup
• 1/4 cup Coconut Cream Concentrate
• 2/3 cup milk
• pinch salt
• 1 teaspoon vanilla extract

Directions:

Mix all ingredients except vanilla over medium heat. Bring to a boil and continue to stir for two minutes. Remove from heat. Stir in vanilla.

Allow to cool for about 15 minutes.

Dip bite-size pieces of fruit in the dip and allow to set in the refrigerator for at least 20 minutes before serving.

Kelly from Monterey, CA, won $50 for this recipe and photo! Submit your recipes and photos here!

Chettinad Goat Curry

Servings: 6
Preparation Time: 20 minutes

Ingredients:

• 1/2 cup shredded coconut
• 2 pounds goat meat, cut into small pieces
• 1 medium chopped onion
• 2 medium tomatoes, finely chopped
• 5–6 green chilis, slit vertically
• 1 tablespoon ginger garlic paste
• 10–12 curry leaves
• 1 tablespoon coconut oil
• 1–2 bay leaves
• 1 small cinnamon stick
• 10–12 cloves
• 1 teaspoon fennel seeds
• 1 teaspoon turmeric powder
• 1 handful chopped cilantro
• salt, to taste

Spices: 

• 2 teaspoons red chili powder
• 2 tablespoons coriander seeds
• 1 cinnamon stick
• 2 teaspoons fennel seeds
• 10–12 black pepper corns
• 2 black cardamom
• 1 teaspoon cumin seeds

Directions:

Wash goat meat pieces 3–4 times with water. Drain the water and keep meat aside.

Dry roast all the spices except chili powder on medium-high heat till fragrant. It takes about 2 minutes. Grind the roasted spices with grated coconut using a cup of water to make a smooth paste.

Add a tablespoon of coconut oil in a pressure cooker and, once it is heated, fry bay leaves, cinnamon stick, cloves, and a teaspoon of fennel seeds on medium high heat for 2 minutes. Add in chopped onions, slit green chilies, and curry leaves. Sauté till onion is nicely browned. Add ginger garlic paste and fry for few more seconds. Now add chopped tomatoes and cook until soft, stirring occasionally for 4–5 minutes on medium-high heat. Add salt and turmeric powder. Add goat meat and mix well.

Cover the pressure cooker and cook for about 15 minutes. Let the pressure cooker release all the pressure before opening. Now add the prepared coconut paste. Mix and allow to simmer on medium heat for 10 minutes. Add fresh cilantro, and mix and simmer for 2 minutes.

Remove from heat and serve with roti, naan, or rice.

Pooja from San Ramon, CA, won $50 for this recipe and photo! Submit your recipe and photo here!