Einkorn Pasta with Veggies in Creamy Coconut Milk

Servings: 20
Preparation Time: 7 minutes

Ingredients:

• 1 cup uncooked einkorn whole wheat penne pasta
• 2 tablespoons Virgin Coconut Oil
• 1 tablespoon finely chopped garlic
• 1/2 cup chopped onion
• 1/4 cup diced organic red bell pepper
• 1/4 cup diced yellow bell pepper
• 1/4 cup organic diced tomato
• 1/2 teaspoon salt, or to taste
• 1/4 cup chopped (1-inch size) organic French beans
• 1/8 teaspoon organic turmeric powder
• 1/4 teaspoon organic cayenne pepper
• 1 cup coconut milk made from dried coconut flakes* or Coconut Cream Concentrate

Directions:

Cook penne pasta according to directions on the package.

In a pan, heat coconut oil on medium heat. When the oil is hot, add chopped garlic. Stir. When the garlic turns slightly brown, add chopped onion and sauté until the onion is translucent. Next, add the chopped red bell pepper, yellow bell pepper, tomato, and salt.

Cover and let it cook. Check intermittently. Stir as necessary. Once the vegetables are cooked, add turmeric and cayenne pepper. Stir well. Add coconut milk, mix well, and turn off the heat. Serve over cooked pasta. Alternately, after adding the coconut milk, add the cooked pasta. Stir well and serve hot.

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

Sheetal from Foster City, CA, just won $50 for this recipe and photo! Submit yours here.

Gluten-Free, Vegetarian, “Mexican” Lasagna

Servings: 8–10

Preparation Time: 15 minutes

Ingredients:

• 1 onion
• 1 jalapeño
• 1 green pepper
• 2 tablespoons coconut oil
• 1/2 cup frozen corn
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• nine 6-inch corn tortillas
• 1/2 cup salsa
• 16 ounces organic refried beans
• 8 ounces shredded cheese
• cilantro for garnish

Directions:

Slice onion, jalapeño, and green pepper and sauté in coconut oil in a large saucepan over medium heat until softened but still slightly crisp, 5–7 minutes. Add frozen corn and heat through. Season with ground cumin and salt. Remove from heat.

Preheat oven to 375 degrees.

Using 8 x 10-inch pan, cut 3 tortillas to cover bottom of pan. In a small bowl, combine salsa and refried beans. Spread beans over tortillas and top with half of the cheese.

Top with another layer of tortillas and green pepper/onion mixture. Top with final layer of tortillas and remaining cheese.

Bake covered with aluminum foil for 20 minutes. Uncover and continue baking another 10–15 minutes until top is golden brown.

Serve topped with cilantro.

Recipe and photo submitted by Tammy, Union City, TN.

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The veggies in the ingredient list are only suggestions. The ingredients shown are what I had on hand at the time.

Feels-Good, Cold Weather Soup with Coconut Oil

Servings: 4–6
Preparation Time: 15 minutes

Ingredients:

• 1 quart chicken or beef broth
• 1 small red potato, diced
• 2 ribs celery, chopped
• 1/2 large white or yellow onion, chopped
• 2 small carrots, chopped
• lemon pepper or regular black pepper
• salt, to taste
• cayenne pepper, to taste
• handful leftover herb salad mix
• 1 small and 1 medium zucchini, diced
• 3 large cloves garlic, minced
• 1 knob fresh ginger (about 1 x 1 1/4 inches), peeled and minced
• 2–4 tablespoons Virgin Coconut Oil
• juice of 1/2 lemon

Directions:

Bring broth to a boil; add the veggies that need to cook longer. For example, add the potatoes first and boil a few minutes. Add celery, onion, and carrot next (if you want your carrots only partly cooked and still crunchy, add them in the last 10–15 minutes of cook time). Add seasoning at this point or wait until the end.

Lower heat and simmer for about 20–30 minutes or until potatoes are tender.

Add remaining ingredients.

Recipe submitted by Simi, Los Angeles, CA.

Recipe prepared by Sarah Shilhavy and photographed by Jeremiah Shilhavy.

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