• 1/4 cup softened Coconut Cream Concentrate
• 2 garlic cloves, chopped
• 1 1/2 cups organic garbanzo beans (15 ounce can, drained) or cooked chana dal
• 2 tablespoons melted Virgin Coconut Oil
• 1/2 scant teaspoon Himalayan Salt
• 1/4 cup water
• fresh squeezed lemon juice, optional

Directions:

In a blender, pour in the softened Coconut Cream Concentrate, garlic (Before chopping the garlic, remember to slice the clove lengthwise and remove the center pith, especially if it is green, to avoid any bitterness!), and add cooked, drained chana dal or garbanzo beans. The chana dal makes a much more delicate tasting finished dish, but the garbanzo beans are fine if you don’t have the exotic handy in your pantry). Next, pour in the melted coconut oil; sprinkle the Himalayan Salt over the center and then the water.

Turn on the blender to pulse it, stopping the motor and using a rubber spatula to move the lumpy bits to the center before turning it back on. Process on and off until completely smooth.

You may add lemon juice, to taste, if you prefer your hummus lemony. Serve immediately. If you are going to serve this later, you may have to add some water to bring the hummus back to the desired consistency.

Serve as you would hummus with vegetable crudités, corn chips, as a sandwich spread, mixed in with spaghetti and topped with lentils, or just straight from the bowl with a spoon!

If your measuring of the Coconut Cream Concentrate is on the generous side, it will be too thick and you will have to compensate with additional water.

Hope you enjoy this as much as we do!

Recipe submitted by Francine, Ottsville, PA

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Vegetarian Stuffed Cabbage Rolls

Ingredients:

Stuffing:

• 1/2 cup chopped fresh onion
• 1/2 cup chopped fresh green pepper
• 1/2 cup coconut oil
• 1/2 cup yellow cornmeal
• 1/2 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 3/4 cup room temperature water with 1 tablespoon Coconut Cream Concentrate dissolved in it
• 1 egg

• 4–8 cabbage leaves, depending on size
• 12 ounces spaghetti sauce (or other sauce of your choice)

Directions:

Preheat oven to 425 degrees F.

In cast-iron skillet, sauté onion and green pepper in coconut oil.

Stuffing: In a large bowl, combine cornmeal, flour, baking powder, and salt. Add Coconut Cream Concentrate and water mixture. Mix well, adding egg. Add the onion, pepper, and coconut oil and mix again. Be sure your egg is mixed in well before you add the hot pepper and onion mixture.

While this mixture stands, steam or blanch cabbage leaves for about 5 minutes until pliable.

Drain cabbage leaves and spoon on each leaf an amount of the stuffing mixture that you can wrap the cabbage leaf around. Place folded side down in the bottom of a casserole dish. Pour sauce over the cabbage rolls. Cover and bake for 30 minutes. The stuffing should be firm.

This is enough for a generous serving for two.

Recipe submitted by Tammy, Cape Girardeau, MO.

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Coconut, Napa Cabbage Salad

Ingredients:

• 1 small head Napa cabbage
• 1/4 cup coconut oil
• 3/4 cup slivered almonds
• 1/2 cup sesame seeds
• 1 cup shredded coconut

Dressing:

• 1/4 cup coconut oil, melted
• 1/4 cup coconut vinegar water
• 1/4 cup candied ginger, finely chopped (or 2 tablespoons grated fresh ginger)
• 2 tablespoons whole sugar
• 4 teaspoons organic, fermented soy sauce
• salt, to taste (if desired)

Directions:

Wash and chop Napa cabbage. Melt coconut oil over medium to low heat. Add almonds and sesame seeds. Stir until nuts and seeds are just starting to brown. Add coconut. Keep stirring on heat just until coconut begins to brown. Remove from heat and set aside to cool. Mix all dressing ingredients together. Toss cabbage with dressing. Then toss with cooled nut/seed/coconut mixture.

Recipe submitted by Kristel, Traverse City, MI.

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