Vegetarian Month

Once again, it’s Vegetarian Month! We’re happy to celebrate this month every year because we get to whip up some delicious meatless recipes! While some people can feel it’s restricting, I find it quite liberating. While your body will thank you for all the good nutrients, your taste buds will also indulge in awesome flavors that we’re cooking up this month!

Creamy Spicy Sun-Dried Tomato Pasta

Ingredients needed:

250g of uncooked penne pasta

1 tablespoon Kelapo Coconut Oil

½ teaspoon of Extra Virgin Olive Oil

5 garlic cloves (minced)

2 cups of unsweetened almond milk

1 ½ tablespoon of cornflour

½ teaspoon of salt

Black pepper to taste

½ cup of sun-dried tomatoes (jarred in olive oil, garlic and herbs) + ¼ cup of sun-dried tomatoes

1 tablespoon of nutritional yeast

1 onion (diced)

1 teaspoon of chili flakes

½ teaspoon of dried oregano

3 handfuls of baby spinach

The first thing to do is to cook the pasta based on the specifications on the box. Make sure to leave the pasta slightly undercooked (1-2 minutes) then set aside. Add the Kelapo Ghee into a large frying pan over medium to high heat. Once the ghee has melted, add the minced garlic and cook for about 2 minutes. Add in the cornflour to the same pan and cook for another minute. To the same pan, add the 1 cup of the almond milk and then salt. Using a wooden spoon, stir all the ingredients together while making sure everything has a smooth consistency. Once the mixture has thickened, add the rest of the almond milk and continue to stir. Next, add the mixture into a blender and add in the ½ cup of sun-dried tomatoes, nutritional yeast, ⅓ cup of water and blend until all ingredients are smooth. Once finished set aside. Next, cut up the ¼ cup of sun-dried tomatoes into small pieces. Using another frying pan add in the ½ teaspoon of olive oil, cut up dried tomatoes and diced onions. Sauté it all for about 3 minutes and then add the condiments: oregano and chili flakes. Let everything cook together until it creates an aroma. A minute or two should be enough. Once everything is sautéed, add the tomato sauce in the pan and reduce the heat to medium-low to prevent the sauce from sticking to the pan. Once the tomato sauce has heated up, toss in the slightly-cooked pasta. Drizzle the black pepper and salt, then stir everything until the pasta is fully coated with sauce. Once the pasta is fully cooked, serve on top of the spinach.

Carrot Coconut Soup

Ingredients needed:

3 tablespoons of Kelapo Coconut Oil

1 lb of carrots (peeled and chopped)

1 apple (peeled, cored and chopped)

1 large onion (chopped)

2 medium leeks (white and pale-green parts only)

2 garlic cloves (minced)

1 tablespoon of finely grated peeled ginger

Salt (to taste)

Fresh Ground Pepper (to taste)

4 cups of low-sodium vegetable broth

1 can of unsweetened coconut milk

1 cup of water

Add 1 tablespoon of Kelapo Coconut oil to a heavy pot over medium-high heat and wait until it completely melts. In that same pot, add the carrots, apple, onions, chopped leek, minced garlic, and ginger. Drizzle salt and black pepper based on your taste. Then using a wooden spoon, stir all the ingredients together. Cook until the vegetable begins to soften which should be about 5 to 8 minutes. Once they’ve softened, add the vegetable broth, coconut milk, and water. Leave everything cooking in the pot until it starts to boil, once it boils reduce the heat and let simmer until vegetables are tender which should be about 20 to 25 minutes. Working in batches, add the soup in a blender and puree until it is smooth. Finally, in a small pan at the remaining Kelapo Coconut Oil and the sliced leeks over medium-high heat. Let them cook while continuously stirring until they become golden and crisp. Transfer to a paper towel and season with salt and pepper. Serve the soup and top with leeks.

Have any more suggestions for vegetarian dishes we should try? Let us know in the comments below!

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