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2018-03-26 09:09:26
Spring Filled Recipes for April

CHECK OUT THESE RECIPES FOR APRIL

see more at www.loveandlemons.com

Pavlovas with Lemon Coconut Cream
 
Serves: 8; 4-inch pavlovas
 
Ingredients
   
   pavlovas:
  • 4 large egg whites
  • 1 cup caster sugar, or fine white sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon white wine vinegar
  • ½ teaspoon vanilla
  • pinch of salt
   for the topping:
  • solids from 2 cans full fat coconut milk, refrigerated overnight
  • ⅓ cup sifted powdered sugar
  • a few s vanilla extract
  • a few s lemon oil
  • 2 cups mixed berries & mint
 
Instructions:
  1. For the pavlovas use an electric mixer to beat the egg whites. Let them cool to room temp before topping with the cream.
  2. To make the coconut cream: remove your coconut milk from the fridge and carefully scoop the thick solid part off the top. Save the watery part for another use. Use an electric mixer to whip the coconut cream until fluffy. Add powdered sugar, vanilla and lemon and mix again.
  3. Top pavlovas with a spoonful of coconut cream, berries and mint.
  4. Serve immediately.
 
Notes:
For the coconut cream: every now and then you get a can where the solids won't separate. I've had consistently good luck with the 365 Whole Foods brand full fat canned coconut milk. And/or Trader Joe's sells canned 'coconut cream' that doesn't require separating.

 
 
Spicy Mango & Avocado Rice Bowl
 
Recipe type: main dish
Serves: about 4
 
Ingredients:
  • 2 cups cooked black forbidden rice, or other grain
  • 1 14 oz. package extra firm tofu
  • drizzle of olive oil
  • drizzle of tamari
  • 1 mango, cubed
  • 1 scallion, sliced
  • 1 cup shredded red cabbage
  • a few radishes, thinly sliced
  • ½ cup chopped cucumber
  • 1 avocado, pitted and diced
  • lime slices
  • handful of chopped cilantro (or basil or mint)
   coconut peanut sauce:
  • ⅓ cup coconut milk (full fat or light, from a can or box)
  • 2 tablespoons peanut butter
  • 2 teaspoon soy sauce
  • 2 teaspoons lime juice
  • 1 teaspoon sriracha
  • optional - minced garlic and/or ginger
 
Instructions
  1. Cook black rice as you would brown rice (I use a rice cooker). Ratio is 1 cup rice to 2 cups water.
  2. Preheat oven to 400 degrees F and prepare a baking sheet with parchment paper.
  3. Pat tofu dry, slice into cubes and toss with drizzle of olive oil and tamari. Arrange on baking sheet and bake until golden brown around the edges. About 20-25 minutes. Remove from oven and toss with a little sriracha to coat the outside of the tofu.
  4. While your tofu bakes, mix together the sauce ingredients. (I do this in a jar with a tight lid - shake until combined). Taste and adjust seasonings.
  5. Assemble bowls with mango, scallions, shredded red cabbage, radishes, cucumber, avocado cilantro and tofu. Serve with coconut sauce, extra sriracha and lime slices.
 
Notes:
 
Store leftovers in an air tight container in the refrigerator. If you're planning on storing longer than 1 day, keep your avocado separate and dice it as you're ready to eat. (Avocado storage tip: keep sliced-open avocados in a sealed plastic bag with a chunk of onion - it should last 2-3 days).

Store sauce separately in the fridge - if it firms up overnight, stir in a little water to thin it out.
 
 
 
 
Pesto Pasta with Arugula
 
Serves: serves 2
 
Ingredients:
  • 6 ounces spaghetti, reserve ½ cup starchy pasta water
  • ⅓ to ½ cup pesto (Gotham Greens pesto, or this kale pesto recipe)
  • Extra-virgin olive oil, for drizzling
  • Fresh lemon juice, as desired
  • 4 cups arugula
  • 2 tablespoons pine nuts, optional
  • pinches of red pepper flakes, optional
  • Parmigiano reggiano cheese, optional
  • Sea salt and freshly ground black pepper
 
Instructions:
  1. Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Reserve ½ cup of the starchy cooking liquid before draining. Drain the pasta and toss with a tiny bit of olive oil.
  2. In a large skillet over very low heat, add the pesto, ¼ cup of the reserved pasta water and stir to combine Add the pasta and toss to coat, and more pasta water as needed to create a loose sauce. The amount of water needed will depend on thickness of your pesto.
  3. Turn the heat off. Add lemon juice, salt, and pepper, to taste. Add arugula and toss to barely wilt. Add red pepper flakes, pine nuts and and Parmigiano, if desired.
 
Notes:
 
Make this gluten free by using gluten free pasta.
 
 
 
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