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Almonds are simply dusted with cocoa, a pinch of cayenne for just a kick and a drop of sugar for a touch of sweetness. These whip up fast and last for a week or more to snack on or chop up and sprinkle on everything from breakfast to salads to desserts.
This vinaigrette is slightly sweet, slightly bitter with notes of orange. While it almost looks like it, this dressing does not have any cloyingly sweet chocolate syrups in it. This is all-natural deliciousness, perfect for drizzling on many types of salads. The aphrodisiacs ginger & garlic are added to give this romantic dressing an extra boost of love.
Using the thick cream at the top of a can of a coconut milk makes this beautiful topping for any vegan, plant-based Mexican dish. It also would serve well as a creamy accompaniment to an Indian dish, too. As soon as you bring the coconut milk home, place it in the fridge for it to chill the top. Open the can, scoop off the thick cream and it is ready to use.
This is a quick, almost exotic variation of the classic creamed spinach. The trick is to use the cream that floats in the top of the can. To best trap this, plan to use full fat coconut milk, avoid shaking the can and store it in the fridge. Next, carefully open the can upside down if possible. This will allow the liquid to be on top and easily poured off for another use. The thicker cream will be ready to be scraped out below.
Salmon fillets are breaded with unsweetened coconut and baked until the coating is crispy and the salmon is tender. Select Wild Salmon fillets. The salmon is adhered with a thin coat of mayonnaise but an egg wash will work well if you prefer.
