Category Archives: lime

Easy Coconut Ginger Lime Soup – Vegan, Gluten-Free and Includes Instant Pot Directions

This recipe for easy Thai-inspired coconut ginger lime soup came about almost as an afterthought. We’ve been sick here in the HGFV household, and so we have been drinking a lot of cold-killing Brahmastra juice. Which means that we have a lot of fresh ginger around.

A few days ago, thinking about what to do with all of this fresh ginger (we had nearly two pounds of it!), I suddenly got a hankering for a Thai-type coconut lime ginger soup.

That’s a whole lot of fresh ginger!
fresh ginger

I was also still super-sick, so it had to not only satisfy my hankering, but be so easy to make that it would almost make itself.

That’s when I realized that I had an open container of So Delicious organic unsweetened coconut milk ‘beverage’ in the fridge, and my already fevered brain went full speed at a feverish pitch. I already had limes and, of course ginger.

So Delicious Coconut Milk Beverage
so delicous coconut milk beverage

A bit of vegetable broth, a dash of salt, and a handful of fresh cilantro, and we were in business!

Now, I like to experiment, and I am always prepared for my experiments to turn out less than ideal (read as “awful”). To be perfectly honest, I didn’t really have much hope for this, because I know that authentic Thai soups use full-fat coconut milk or coconut cream, often use kaffir lime, and lemongrass. Plus, it’s coconut milk beverage for goodness sake, how good could it turn out? Yeah, I was pretty sure it was going to turn out awful.

But I didn’t care, it was an experiment. Plus, I still (almost) always will eat my own experiments, I just wont inflict them on others. :~)

So I took two cups of the So Delicious coconut milk beverage, and two cups of vegetable broth, added about four inches of the ginger root, peeled and cut in strips, and a handful of fresh cilantro leaves, and chucked them all in my Instant Pot with a dash of salt (don’t worry, I include stove-top instructions below too :~) ). When it was done cooking (see instructions below) I squeezed the juice of a lime into it, stirred it, and tasted it.

Holy cow! I think this stuff tastes pretty good!

But the real test was my guy. He’s kind, but will also let me know if he doesn’t like something (pretty much the best combination an experimenting cook can have in a guy!)

He took a sip and said, and I quote:

“Superb!”

With that stamp of approval I present to you, without further ado, the recipe and instructions for this delicious (and very low calorie! The coconut milk beverage has only 45 calories per cup, and the broth only 15 calories per cup!) Thai-inspired coconut ginger lime soup!

Easy Coconut Ginger Lime Soup

Ingredients

2 cups unsweetened coconut milk beverage (the kind in a box, not in a can, that’s something different!)
2 cups vegetable broth (we really like the Imagine “No Chicken” broth)
4 inches of fresh ginger, peeled and cut into 1/8-inch strips
Handful of fresh cilantro leaves
Dash salt
Juice of 1 fresh lime

Stove Top Directions (See below for Instant Pot directions)

Put coconut milk beverage, broth, ginger, cilantro, and salt in a sauce pan. Bring to a low boil, lower heat, and simmer for 20 minutes to one-half hour.

Remove from heat, stir in lime juice, and serve.

Instant Pot Directions

Put coconut milk beverage, broth, ginger, cilantro, and salt in Instant Pot, close and lock lid, and set to Manual for 15 minutes.

Let natural pressure release (“NPR”).

Remove lid, stir in lime juice and serve.

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Delectable Butternut Squash and Black Bean Tacos With Vegan Cream Cheese/Jalapeno/Avocado Topping

Sometimes it’s hard to know exactly how to cook butternut squash. Sure, you can bake it, but what else can a person do? We recently discovered a butternut squash-based taco recipe that is so delicious we’re still salivating over our meal, hours later. The addition of whipped vegan cream cheese with avocado and fresh jalapeno makes this dish a total winner. And it’s so easy to make! The hardest part is cutting the skins off the squash. But persevere with the task, because the end result will be worth it.

INGREDIENTS

1 medium-sized butternut squash, de-skinned and cut into small chunks
2 tablespoons avocado oil
1 teaspoon ancho chile powder
1 teaspoon paprika
1/2 teaspoon cumin
1/2 teaspoon sea salt
1/4 teaspoon powdered garlic
8 ounces vegan cream cheese (we’re wild about Kite Hill, due to its smooth, creamy texture. But you can use any kind).
1 small avocado, chopped into small chunks
1/2 small jalapeno pepper, chopped into bits
1 1/2 tablespoons fresh lime juice
soft, gluten-free corn tortillas (check package to make sure there’s no wheat)
1 can or 2 1/2 cups black beans, rinsed
sliced scallions
chopped lettuce or arugula

INSTRUCTIONS

Chop the butternut squash into small chunks and cut off the skins. Place the chunks into a medium-sized-bowl with the spices and avocado oil, and toss until all pieces are completely coated with the mixture. Spread the chunks on a cookie sheet and bake in a 425 degree oven for approximately 25 minutes. The pieces should be soft, but not mushy.

Meanwhile, prepare your topping. Pour the vegan cream cheese, lime juice, jalapeno bits, and avocado into a blender or food processor and combine until your mixture achieves a frothy, whipped texture. Add a little extra lime juice if it’s too stiff.

Heat your tortillas in the oven and your beans on the stovetop. When both are warm, pile the tortillas on plates. Ladle on the beans first, and then follow with the spicy butternut squash chunks, the cream cheese/jalapeno/avocado mixture, and finally the chopped scallions and lettuce bits. Have a seat at the table and dig in!

This incredible meal serves about four people. If you use a larger squash, maybe 6. But be careful — no one will be able to stop eating these tacos! They pair well with gluten-free beer or wine, or any other beverage of your choice. Leftovers keep in your refrigerator for 3-4 days. We’re already fantasizing about the lunch we’re going to have tomorrow. You’ll never look at butternut squash in the same way again.

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Pepper, Peanut, and Potato Sabzi: A Simple But Elegant Meal With an Indian Flair

You’re faced with a dilemma: you want to eat an elegant international meal, but you don’t have much time and/or cash on hand. What’s a hungry gourmet to do? The answer is simple — whip up a platter of our vegan, gluten-free Pepper, Peanut, and Potato Sabzi! Though it looks deceptively like a simple, stir-fried dish of potatoes and peppers, once you experienced your first bite, you’ll know there is something special going on. The exotic flavor comes from the addition of cumin and fennel seeds, spices that are popular staples in Indian cuisine. The peanuts add protein, and the potatoes are hearty and filling. Just perfect for these chilly autumn nights!

INGREDIENTS

2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon fennel seeds
1 small yellow onion, chopped
1 large russet potato, chopped
2 medium-sized bell peppers, chopped (red is best, but you can also use yellow, orange, or a combination)
1 teaspoon sea salt (NOT iodized!)
1/4 cup roasted, unsalted peanuts, chopped
1 tablespoon fresh lime juice (about half a lime)

OPTIONAL INGREDIENTS

chopped cilantro
hot sauce
extra lime juice
tortillas
cooked basmati rice

INSTRUCTIONS

Heat olive oil in a large skillet on medium heat setting (cast iron is best). Add the cumin seeds and cook for a minute or so until they start to turn brown. Stir in the fennel seeds and onion and continue cooking for about 4-6 minutes. Be sure to stir frequently!

Stir in potato and distribute evenly across the bottom of the pan. Cover the pan and cook for about 10 minutes until the potatoes begin to soften. It’s okay if they’re a bit browned in spots. Stir in the sea salt and bell pepper. Cover the pot again and cook until peppers are cooked through (about 5-7 minutes). Ideally, the peppers should be lightly charred on the bottom, but not burned. You can peek occasionally to make sure.

Stir in the peanuts and lime juice and cook, uncovered, for another couple of minutes. Remove the pan from the burner, and ladle the contents onto several plates. That’s all there is to it! You can garnish with hot sauce, cilantro, extra lime juice, or whatever your heart desires. Also, this mixture can be served over basmati rice or corn tortillas if you want to get really fancy. But it’s perfect all on its own!

Serves 3-4 guests. Leftovers keep well in the refrigerator for 2-3 days and taste great reheated. We guarantee that you’ll love this inexpensive but exotic and delicious meal.

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Celebrate Barbeque Season With Tofu/Melon/Pepper Skewers

It’s May already, which means the official beginning of barbeque season! Some of you might be catching whiffs of your neighbor’s meat-based cuisine and wondering what on earth you can cook that didn’t come from an animal. Fear not, because we’ve got you covered with these delightful tofu/melon/pepper skewers! The marinade is light but zesty, due to the inclusion of red pepper flakes, and the heat from your grill will impart a subtle crispiness to the tofu. You won’t even miss the meat, and your carnivorous friends may even ask you for a bite or two. Make sure they ask nicely.

INGREDIENTS
I block (14 ounces) tofu
1 red, yellow, or green pepper
¼ melon of your choice
½ red onion
1 tablespoon tamari
½ teaspoon garlic powder
2-3 teaspoons red pepper flakes
Dash of sea salt

SWEET CHILI LIME DIPPING SAUCE
2 tablespoons rice vinegar
1 tablespoon lime juice
2 tablespoons maple syrup
½ teaspoon red pepper flakes
¼ teaspoon garlic powder
Pinch of sea salt

OPTIONAL INGREDIENTS (For skewers)
Cherry tomatoes
Pineapple chunks
Tempeh pieces

INSTRUCTIONS
Cut tofu, pepper, onion and pepper (and other ingredients, if desired) into large, bite-sized chunks. Mix tamari, garlic powder, red pepper flakes and sea salt in a small bowl. Put tofu chunks in marinade and let them sit for approximately half an hour. Afterward, remove tofu from marinade and place on skewers, alternating with peppers, onion, melon, and any other vegetables of your choice. Sprinkle additional tamari mixture on top. Vegetables and tofu should be pressed together on skewer, but not too tightly.

Place skewers on grill and cook for 15-20 minutes, turning frequently. Tofu should be slightly browned and a bit crispy around the edges. Vegetables should be soft but not mushy. Remove from grill and serve with dipping sauce. You can serve this tasty dish by itself, or with a small salad and/or loaf of gluten-free bread. We put ours on a bed of fresh arugula and served it with a dab of light, zesty lemon dressing, and it tasted great. We think you’ll agree.

Serves 2 hungry people, or 3-4 not-so-hungry people. We know from experience that the dish pairs exceptionally well with vegan, gluten-free beer. Hopefully you can enjoy this fun meal on a warm evening, while seated in your yard while the last rays of sunshine beam onto your plate. Bon appetit, and relax –it’s almost summer!

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You’ll Go Wild For This Sweet But Tart Vegan, Gluten-Free Key Lime Pie

It’s almost summer, and for many of us this means pie. Not just any pie, mind you, but the kind that will stimulate your senses and cool your tongue at the same time. What pie is more summer-y than key lime? The traditional variety utilizes condensed milk and eggs, but there’s no need for those ingredients when you have coconut milk and cornstarch! The finished product will have a slightly jigglier texture than the non-vegan variety but will still look beautiful and taste delicious. You can purchase a store-bought crust (make sure it’s vegan and gluten-free), or create a simple one from almond flour, tapioca flour, and flaxseed. Our finished crust had a nutty flavor, but you can add a couple of tablespoons of coconut sugar to the batter if you prefer a sweeter crust.

CRUST INGREDIENTS
1 ¼ cup fine almond flour (we like Bob’s Red Mill)
1/3 cup tapioca flour
2 tablespoons ground flax
5 tablespoons water
1-2 tablespoons coconut sugar (if you want a sweeter crust)

CRUST INSTRUCTIONS
Place flax seeds in small bowl with water and let sit 10-15 minutes until seeds thicken a bit. Combine in large bowl with almond flour, tapioca flour and coconut sugar (if desired). Mixture should be slightly damp but not sticky. Roll into a flat, thin circle and press into pie pan (greased beforehand with vegan butter or coconut oil). Place crust inside freezer for 20 minutes, then remove and bake at 400 degrees for 15 minutes until browned around the edges.

PIE INGREDIENTS
½ cup fresh lime juice (about 3 small limes)
1 teaspoon lime zest (grated from one or more lime skins)
½ cup real maple syrup (just say no to pancake syrup)
1 13.5 ounce can full fat coconut milk
5 tablespoons cornstarch
1 teaspoon vanilla extract
Pinch of salt

PIE INSTRUCTIONS
Put all ingredients in medium-sized pan and heat on stovetop at medium setting. Stir constantly so the cornstarch doesn’t clump. Bring to boil, then simmer for 7-10 minutes until mixture thickens. Remove from stove and pour into crust. Cover pie securely and place in refrigerator to set for at least six hours.
Serve as is or garnish with lime slices and vegan whipping cream (yes, it exists). Do your best not to eat the entire pie at one sitting. Serves 4-6 guests, and we guarantee you won’t have any left over. As soon as you’re done, you’ll already be planning your next baking spree.

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