Loaded Red Beans and Quinoa

Servings: 4–6
Preparation Time: 35 minutes

Ingredients:

• 1/2 cup quinoa
• 1 cup water
• 1 teaspoon sea salt
• 1 tablespoon coconut oil
• 1 cup bell peppers, diced
• 1/4 cup onion, diced
• 1 cup cooked red beans
• 1 large tomato, diced
• 1 teaspoon garlic, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1 teaspoon cilantro

Directions:

In a small saucepan, combine quinoa, water, and salt. Cover and cook over low-medium heat for about 15–20 minutes or until most of the water is absorbed and quinoa is soft and translucent.

Meanwhile, heat coconut oil in a large skillet. Sauté peppers and onion for about 10 minutes, stirring occasionally, or until slightly soft.

Add in red beans, tomato, garlic, pepper, chili powder, cumin, and cilantro. Next, add in cooked quinoa. Cook for an additional 5–10 minutes.

Serve with desired toppings such as salsa, sour cream, avocado, etc. and chips.

Courtney from Columbus, KS, won $50 for this recipe and photo! Submit your recipes and photos here!

Dairy-Free Carrot Halwa

Servings: 6–8
Preparation Time: 20 mins

Ingredients:

• 5 cups shredded fresh carrots
• 2 cups coconut milk*
• 1/2 cup honey
• 2 teaspoons vanilla extract
• 1/2 teaspoon ground cardamom
• pinch salt
• 1/4 cup Coconut Cream Concentrate
• 1/4 cup golden raisins
• 1/4 cup cashew pieces

Directions:

In a heavy saucepan, heat the carrots, coconut milk, honey, and vanilla until the mixture comes to a low bubble. Reduce heat to medium and cook, stirring frequently, until the carrots are tender.

Stir in cardamom, salt, and Coconut Cream Concentrate and continue cooking until the mixture is thick and most of the liquid is absorbed. Remove from heat and stir in the raisins and cashews. Serve warm.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Angela from Longmont, CO, won $50 for this recipe and photo! Submit your recipes and photos here!

Indian Coconut Prawn Curry

Servings: 4
Preparation Time: 45 minutes

Ingredients:

• 15–20 raw prawns, shelled and deveined
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon salt
• 2 tablespoons coconut oil
• 1 medium onion, sliced
• 3 garlic cloves, chopped
• 1/3 cup coconut flakes
• 2 teaspoons coriander seeds
• 1/2 teaspoon cayenne pepper
• 1 cup water
• 2 tablespoons coconut milk*

Directions:

Place prawns in a bowl and add turmeric and 1/4 teaspoon salt. Mix well and set aside.

Heat one tablespoon coconut oil in a saucepan. Add sliced onion and sauté onions until they turn translucent. Add garlic and coconut flakes and sauté until the coconut turns brown and the garlic is cooked. Turn off heat and let the mixture cool down.

In a blender, combine the prepared mixture, coriander seeds, and cayenne pepper. Blend until a fine paste is formed. Add water while blending, if necessary.

In the same saucepan, heat another tablespoon of coconut oil, add the above paste, and sauté it for a minute. Add remaining 1/4 teaspoon salt and 1 cup of water. When it comes to boil, add the prawns. Once the prawns are cooked, add coconut milk and stir well. Boil for a minute and turn off heat.

Serve hot coconut prawn curry over cooked rice.

*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)

Sheetal from Foster City, CA, won $50 for this recipe and photo! Submit your recipes and photo here!