See below for the giveaway but I am super excited to tell you about Camilla’s latest cookbook, The Complete Coconut Cookbook. Do not let the title mislead you. Yes, this is a cookbook which includes recipes for all things coconut – coconut oil, coconut milk, coconut sugar, dried coconut and coconut flour. However, it is also entirely plant-based vegan, gluten-free, grain-free and nut-free. Because there are easy substitutes for the oil and sugar, this is a rather comprehensive vegan cookbook.
The recipes span breakfast (Banana Flapjacks, Coconut Yogurt), Beverages (Mango Carrot Coconut Smoothie, Coconut Nog), Breads and Muffins (Coconut Flax Tortillas, Vanilla Coconut Baked Doughnuts), Salads (Coconut Waldorf Salad, Shredded Beet, Coconut and Sesame Salad), Soups/Stews/Chilis (Cantaloupe Coconut Soup with Basil Syrup, Persian Coconut Soup with Split Peas, Chickpeas and Herbs), Main Dishes (Coconut Squash Pizza, Coconut Za’atar Kale, Tempeh and “Rice”), Side Dishes (Quick Sauteed Kale, Coconut Cauliflower Puree), Cookies/Cakes (Chocolate Avocado Cookies, No-Oatmeal and Raisin Cookies) and Pies/Puddings/Other Desserts (Coconut Cream Pie, Caribbean Sweet Potato Pie).
Woah, that is only a portion of the 200 recipes.
Although I am not entirely sure why someone would make a cookbook that was vegan, GF and nut-free, it certainly required Camilla to be quite innovative in the kitchen. For her baking recipes, a combination of coconut flour, psyllium, chickpea flour and potato starch are used. I tried the apple coconut cookies, although they tasted more like muffins but were delicious (soft and moist). I was hoping the chocolate cherry biscotti might be a bit more crispy, although unfortunately it softened in my air-tight container overnight. I see these as interesting starting points for those who are seeking non-traditional baked goods.
However, as I showcased here, there are plenty of delicious savoury options, too. I loved, loved, loved the cabbage soup with cilantro.
This was also a fun spin on a vegetable salad: cauliflower is riced and tossed with Moroccan spices, dates and cilantro. The savoury spices (cumin and cardamom – although I think cinnamon would have been better) worked well with the sweet dates. My only complaint was that I picked a big head of cauliflower, so I needed more dressing. No fault of the author, as I guess there are truly puny cauliflowers out there.
Thankfully, the publisher allowed me to share the recipe AND giveaway the cookbook to a reader living in the United States or Canada. To be entered in the random draw for the cookbook, please leave a comment below telling me your favourite way to eat coconut. The winner will be selected at random on November 23, 2014. Good luck!
Other recipes spotted elsewhere:
Cauliflower ‘Couscous’ and Date Salad
Courtesy of The Complete Coconut Cookbook
Author’s notes: Middle Eastern ingredients — cardamom, coconut, lime and chickpeas — bring a mosaic of tastes, textures and scents to this salad.
1 small to medium head cauliflower, leaves trimmed
3 tbsp virgin coconut oil
1 tsp ground cardamom
1 tsp ground cumin
1 tbsp finely grated lime zest
3 tbsp freshly squeezed lime juice
Sea salt and freshly ground black pepper
1 can (14 to 19 oz/398 to 540 mL) chickpeas, drained and rinsed
1 cup thinly sliced green onions (I would scale back on this, I omitted them completely)
1/2 cup chopped pitted dates
3 tbsp toasted sesame seeds
1. Cut or break cauliflower into large florets. Place half the florets in food processor and process until they are the texture and size of couscous. Transfer to a large bowl. Repeat with the remaining cauliflower.
2. In a small skillet, melt coconut oil over low heat. Add cardamom and cumin; cook, stirring, for 1 minute or until fragrant. Remove from heat and whisk in lime zest and lime juice. Season to taste with salt and pepper.
3. To the cauliflower, add chickpeas, green onions and dates. Add dressing and gently toss to coat. Sprinkle with sesame seeds.
Plump, tender Medjool dates are the most commonly available dates in the U.S. and Canada, but any other variety of soft, fresh dates may be used in their place.
To toast sesame seeds, place up to 3 tbsp (45 mL) seeds in a medium skillet set over medium heat. Cook, shaking the skillet, for 3 to 5 minutes or until seeds are fragrant. Let cool completely before use.
Storage Tip: Refrigerate the finished salad in an airtight container for up to 2 days.
Makes 6 main-dish servings. (I think it is more like 4 or under)