No-Bake Recipe: Coconut Snowballs (Gluten-Free, Nut-Free & Vegan!) Recipes from The Kitchn

When it comes to cookies, deliciousness usually arrives in the form of ingredients like flour, butter, sugar, nuts, and chocolate. So what happens when you can't eat any of these foods? In my case, you start playing with coconut.

Besides nut and chocolate allergies, I am currently on a restricted diet without gluten, soy, dairy, or refined sugar. I had resigned myself to a cookie-less holiday until my mother, ever hopeful, insisted that we find something sweet and celebratory to fill my corner of the cookie platter. Fortunately, coconut (not really a nut!) is one beloved food I can still eat.

For days, my kitchen was covered in all things coconut: shredded coconut, coconut butter, coconut milk, coconut oil, coconut flour. I experimented with different combinations, measurements, cooking methods, and spices, and the result is the confection you see here. Sweet, yet not overwhelmingly so, these coconut snowballs have just the right balance of tender butteriness and textured coconut. They're quick to assemble, require no baking, and are rich enough that one is plenty (maybe two, if you have an accompanying mug of coffee, tea, or cider).

If you're a raw food person, you can also use this recipe; just make sure to use certified raw ingredients or process your own coconut milk, for example.

Coconut Snowballs

Makes 12 balls

1 3/4 cups unsweetened shredded coconut, divided
2 teaspoons coconut oil
3 tablespoons maple syrup
2 tablespoons unsweetened coconut milk
1/2 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/8 teaspoon sea salt

Place 1 cup of shredded coconut in a food processor along with the coconut oil. Process on high speed, scraping down the sides periodically, until it reaches a spreadable, paste-like consistency.

Add the maple syrup, coconut milk, vanilla, cinnamon, and salt and process until well combined. Add 1/2 cup plus 2 tablespoons of shredded coconut and pulse until just combined.

Shape the mixture into 12 (1-inch) balls and coat with the remaining shredded coconut. Refrigerate for at least an hour and up to a week. Bring to room temperature before eating.

Related: Fall Recipe: Gluten-Free & Vegan Gingerbread Cake

(Images: Emily Ho)

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Recipe: Whipped Sweet Potatoes with Coconut Milk & Vanilla Bean Recipes from The Kitchn

I usually fall into one of two sweet potato camps, depending on the time of year. For Christmas and Thanksgiving, I want marshmallows. Lots and lots of marshmallows. As for the other 363 days, give them to me roasted with a pat of butter. But as much as I love the simplicity of an unadorned baked sweet potato, I forget that just a couple of extra steps can take them from basic to beyond.

Like these whipped sweet potatoes, for instance. They stand right between my two usual preferences, both in purpose and preparation. First you roast them to bring out their natural sweetness, and then you add layers of flavor to bring a bit more complexity. But that's where you stopno marshmallows, cornflakes, or pecan streusels in sight. This recipe meets right in the middle of my extremes.

I played around with a few unexpected ingredients in order to reach maximum flavor potential. I read an article by a famous chef recently about how you should always use the boldest ingredients available to you. (I.e. why would you want to cook with water when you can use rich stocks and big wines to add what wasn't there already?) So instead of regular milk or heavy cream, I used more-interesting coconut milk. It doesn't bring big coconut flavor to the sweet potatoes, it just adds a little something extra.

The other unusual addition is vanilla bean paste, instead of plain old vanilla extract. My addiction to this magical product is showing no signs of stopping, and with the brand new quart that recently arrived on my doorstep, I might as well put it in everything! Lastly, the brown sugar, cinnamon, and salt are there to round out the flavors; use your judgement when seasoning. I suggest tasting the cooked sweet potatoes before settling on a sugar amountsome are often much sweeter than others. The cinnamon shouldn't overwhelm the dish, and the salt should go unnoticed. Basically, just follow your instincts.

These whipped sweet potatoes are a great recipe when you need to get out of a vegetable rut. It's a little more dressed up than the average weeknight side but not quite gussied up enough for a holiday. I'm thinking it's perfect for date night or dinner with friends. Whatever your occasion, it will be good!

Whipped Sweet Potatoes with Coconut Milk & Vanilla Bean

Serves 4

4-5 medium sweet potatoes, about 2 to 2-1/2 pounds
1/2 cup coconut milk (or whole milk or cream)
2-3 tablespoons packed brown sugar, to taste
2 tablespoons unsalted butter
1 1/2 teaspoons vanilla bean paste (or pure vanilla extract)
Ground cinnamon, to taste
Kosher salt, to taste

Preheat oven to 425F. Line a baking sheet with aluminum foil.

Pierce the sweet potatoes a few times with a sharp knife. Place them on the prepared baking sheet and cook until tender and a knife easily pricks through. Remove from the oven and rest until cool enough to handle.

Remove the potatoes from the skins and push through a potato ricer into a mixing bowl, or run through a food mill if you do not have a ricer.

Meanwhile, combine coconut milk, brown sugar, butter, vanilla bean paste, a few dashes of cinnamon, and a generous pinch of salt in a saucepan and cook over medium heat until the butter is melted and sugar dissolved. Reduce heat to low and keep warm.

Add the warmed milk mixture, a few tablespoons at a time, into the potatoes, and beat with an electric mixer on high speed until smooth and fluffy. (You may not use all of the milk mixture.)

Taste and adjust seasonings, adding more sugar, cinnamon, or salt, to taste. Serve immediately. Garnish with chopped parsley or coconut flakes, if desired.

To reheat (or keep warm), place the bowl of potatoes over a bowl of simmering water, stirring occasionally.

Related: Recipe: Sweet Potato Souffl with a Twist

(Images: Nealey Dozier)

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Slow-Cooker Recipe: Curried Vegetable and Chickpea Stew Recipes from The Kitchn

Thinking about pulling out your slow-cooker, now that it's October? If we haven't convinced you yet to break it out of storage, we hope this recipe will do the trick! Creamy and mild, this simple curried soup is full of tender fall vegetables and the warming flavors of ginger and garlic.

This is a great clearing-out-the-fridge recipe. My inspiration actually came from an old Cooking Light recipe and a fridge full of vegetables that needed usingbut not all vegetables that the original recipe called for. I love the big pieces of cauliflower that came from that experiment, but I have also made versions with parsnips, turnips, winter or summer squash, extra carrots, and swiss chard.

Since this makes such a large batch, you can freeze what you don't think you'll eat in a week. Just freeze it before adding the coconut milk since this has a tendency to separate once frozen.

This recipe is also easily replicated in a dutch oven, if you'd prefer that route. Pre-heat your oven to 350F and do all the steps in your dutch oven. Cover and cook for two hours or until the vegetables are tender.

Tester's Notes

This is always one of the first recipes I make once the weather gets colder. It's just so warm and comforting at the end of a long day. I love the mix of all the different vegetables and the way curry-scented coconut milk brings it all together. It's easy to forget that it's actually a vegan recipe!

One thing to note is that this recipe makes a lot! It can be halved if you have a smaller crockpot or if you don't want to make such a big batch. I usually go for gold and make the entire batch, freezing half in individual portions for quick meals later in the fall. - Emma

Curried Vegetable and Chickpea Stew

Serves 8 - 10

Adapted from Cooking Light

1 teaspoon olive oil
1 large onion, diced
2 all-purpose potatoes, diced
1 tablespoon salt
1 tablespoon curry powder
1 tablespoon brown sugar
1-inch piece ginger, peeled and grated (about 1 tablespoon)
3 garlic cloves, minced
1/8 teaspoon cayenne pepper
2 cups vegetable broth
2 (16-ounce) cans chickpeas, drained and rinsed
1 green bell pepper, diced
1 red bell pepper, diced
1 medium head of cauliflower, cut into bite-sized florets
1 (28-ounce) can diced tomatoes with their juices
1/4 teaspoon black pepper
10-ounces baby spinach
1 cup coconut milk

Heat the oil in a skillet over medium heat. Saut the onion with one teaspoon of salt until translucent, about 5 minutes. Add the potatoes and another teaspoon of salt, and saut until just translucent around the edges.

Stir in the curry, brown sugar, ginger, garlic, and chili and cook until fragrant, about 30 seconds. Pour in 1/4 cup of broth and scrape the bottom of the pan to deglaze. Pour this onion-potato mixture into the bowl of your slow cooker.

To the slow-cooker, add the rest of the broth, chickpeas, bell pepper, cauliflower, tomatoes with their juices, the pepper, and the final teaspoon of salt. Stir to combine. The liquid should come half-way up the sides of the bowl; add more broth as necessary. Cover and cook for 4 hours on HIGH.

Stir in the spinach and coconut milk. Cover with lid for 1 minute to allow the spinach to wilt. Taste and adjust salt and other seasonings as needed.

Serve on its own or over cous cous, Israeli cous cous, or orzo pasta.

Related: Weekend Cooking: How to Make Curry

(Originally published 10/24/2008)

(Image: Emma Christensen)

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Vegetable And Chickpea Curry Recipe - Taste.com.au Vegetable and chickpea curry recipe - Heat oil in a large saucepan over medium heat. Add onion. Cook, stirring often, for 2 to 3 minutes or until onion is soft. Add ... Curried Cauliflower and Chickpea Stew Recipe at Epicurious.com Find the recipe for Curried Cauliflower and Chickpea Stew and other chickpea recipes at Epicurious.com Slow-Cooker Recipe: Curried Vegetable and Chickpea Stew Recipes ... If yesterday's talk of slow-cookers didn't convince you to break yours out of storage, we hope this recipe will do the trick! Creamy and mild, this simple curried ... Slow Cooker Chicken Curry Recipe - Allrecipes.com Cubed chicken meat slow cooked with potatoes, vegetables and a simple curry mixture. A quick and easy recipe for a chicken vegetable curry. Curried Chickpea and Summer Vegetable Stew - Fine Cooking Recipes ... How to make Curried Chickpea and Summer Vegetable Stew with 2 Tbs. peanut or vegetable oil Slow Cooker Recipe for Vegan Black Garbanzo Bean Curry A home cooking blog featuring healthy low-glycemic recipes with step-by-step photos, as well as cooking tips, vegetable gardening, and products Kalyn loves. Chef Michael Smith recipe Sweet Potato Chickpea Curry This is one of our all-time favourite dishes, a brightly flavoured bowl of half stew, half soup and all flavour. Its spicy aromas are so tasty and addictive that you ... Slow Cooker Squash and Chickpea Curry recipe - Canadian Living Slow Cooker Squash and Chickpea Curry. By The Canadian Living Test Kitchen Slow-Cooker Curried Vegetable and Chickpea Stew from The Kitchn Slow-Cooker Curried Vegetable and Chickpea Stew from The Kitchn Chickpea Curry Recipe - Free Diet Plans at SparkPeople 1. Heat oil in pan, add onion and cook until clear. 2. Add garlic, cook for 1 min. Add ginger and curry, stir to mix and cook 1/2 min. Remove pan from heat.

Recipe: Coconut Black Rice Pudding Recipes From The Kitchn

When I was young, I wanted nothing to do with the desserts my father brought home from our monthly trips to the Thai market in the city: gray griddled discs of taro root and coconut, round pancakes filled with coconut cream, and layered pink jellies flavored, disappointingly, with coconut.

Well, times have changed. Now I'm the coconut fiend and the traditional Thai dessert kao neow dahm is my favorite way to get my fix at home. Made with sticky whole grain black rice, coconut milk and toasted coconut, this warm rice pudding is creamy, sweet, a little savory, and very coconutty. It's also dairy-free and gluten-free, making it a great dessert or breakfast for almost any guest.

Thai black rice is a type of whole grain glutinous rice usually eaten in Thailand for dessert. Unlike Chinese black rice, also known as forbidden rice, black rice from Thailand is variegated in color, with a nutty taste and sticky texture when cooked. Sticky rice is usually soaked overnight and steamed, but in this preparation, it is simply boiled in water and coconut milk for 45 minutes, until the grains are soft but still pleasantly chewy.

You can find Thai black rice at Asian markets or Whole Foods, where it may be labeled "black sticky rice," "black glutinous rice" or just "black rice." (You can also find it online here.) Chinese black rice can be substituted, though the texture is a little different.

Although the pudding is traditionally prepared with full-fat coconut milk, I've found that light coconut milk works just as well, producing a lighter dish that also makes a satisfying breakfast. If you're a fan of Thai mango and sticky rice, you can also serve it with sliced ripe mango, but it isn't necessary. This particular pudding is all about the coconut, which is how we coconut fiends like it.

Coconut Black Rice Pudding

Makes 4-6 servings

2 - 2 1/2 cups water
1 cup Thai black rice
1 cup light coconut milk
1/4 cup unsweetened coconut flakes
3 tablespoons brown sugar
1/2 teaspoon salt

In a medium saucepan, mix 2 cups water, rice and coconut milk, and bring to a boil over medium-high heat. Reduce heat and simmer uncovered for 45 minutes or until rice is tender, stirring occasionally. During the last 10 minutes of cooking, make sure to keep a close eye, adding extra water, 1/4 cup at a time, if the rice gets too dry.

Meanwhile, toast the coconut. Preheat the oven to 350F. Place the coconut on a baking sheet and bake for 5 minutes or until golden-brown, stirring once during baking.

When the rice is tender, add the sugar and salt. Simmer for a couple more minutes, or until pudding is desired texture. (Add a little more water for a looser pudding; let cook several more minutes for a drier pudding.) Taste and adjust seasoning. Spoon into individual bowls, top with toasted coconut flakes, and serve.

Additional Notes
When making this pudding for breakfast, I only use 2 tablespoons of sugar for a less sweet version.

For a richer pudding, use full-fat coconut milk. Reserve the coconut cream the thick layer that rises to the top of the can and use a little to top each serving before adding the toasted coconut flakes.

You can reduce the cooking time by soaking the rice overnight before cooking. In a medium bowl, cover the rice with cold water and let sit in the refrigerator overnight. Drain and proceed with the recipe, reducing the water to 1-1 1/2 cups and the cooking time to 30 minutes before adding the sugar and salt.

Related: Beyond Rice Pudding: 7 Creamy Whole Grain Dessert Recipes

(Images: Anjali Prasertong)

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Recipe: Green Pia Colada Smoothie Recipes from The Kitchn

Do you like pia colada? Then you'll love this nutritious take on the classic. With its fresh coconut and no added sugar, you won't feel guilty about enjoying this smoothie everyday. My friend Alejendra (who also happens to be a doctor) shows us how she makes her delicious green pia colada for her family.

Alejandra believes in the power of a good diet and a healthy food lifestyle. You know this drink is good for you before even drinking it, thanks to the bright green color from the collard greens. By blending up these raw greens, the blender does the work of breaking down the tough leaves so they're more efficiently absorbed by our bodies. Everything from the bananas to the pineapple to the coconut provides a healthy source of vitamins and minerals that come together in a smoothie that is as good for you as it tastes.

Visit Alejandra's website: Nourish Medicine

A young coconut (which doesn't have the familiar brown husk of the mature variety) can be found in some organic supermarkets like Whole Foods (usually with chilled produce). It is used because the flesh inside is soft and can be easily scooped out. The young coconut also contains more nutrient-rich water. If you can get your hands on one, go for itif not a can of coconut milk will also do.

I also love how Alejandra uses frozen pineapple instead of ice to keep the smoothie from getting too watered down. The flavor of the coconut really comes through and the greens taste bright and herby (not bitter). You'll definitely appreciate the fresh hunger-satisfying feeling you get from drinking this smoothie. Try having it for lunch or a mid-afternoon snack to supercharge your day.

Green Pia Colada Smoothie

Serves 3 to 4

1 young Thai coconut ( or a 13.5-oz can of coconut milk)
1 banana
1 16-ounce bag frozen organic pineapple (unsweetened)
1/2 bunch of collard greens, stems removed (4-5 large leaves)

First, open the coconut by taking a sharp knife and trimming away the soft skin from the top. (See instructions and photos here showing how to open a coconut.) The shell of the coconut is round, so you want to fully expose that hard, rounded top. Holding the coconut firmly, use a cleaver or chef's knife to whack into the dome. Turn the coconut and repeat whacking until you have cracked the shell around all edges. You should be able to now peel or pull of the top of the shell. Be careful not to spill out any of the water from inside the coconut.

Pour the water from inside the coconut into the blender. Add the banana, frozen pineapple, and collard greens. Scoop out all the white pulp from the coconut with an ice cream scooper and put in the blender as well. (If you're not using a whole coconut, add the coconut milk now.)

Start at the blender's lowest speed setting (usually "crush ice") and work your way up to the highest setting until the smoothie is well blended. Add cold water if the mixture is too thick and blend until desired consistency is achieved.

Pour the green smoothie into juice glasses and enjoy. I like pouring the drink in the young coconut shell itself for a more festive treat. Store leftovers in an air-tight container or thermos in the fridge or freezer.

Related: Baking with Coconut Oil: Our 10 Favorite Recipes

(Images: Chris Perez)

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