Source: Ecological Cooking
Date tried: April 13, 2018
Yield: 4 servings
Time needed: 30 minutes
A beautiful stir-fry accompaniment to rice, noodles or any grain or pasta.
Sweet & Sour Broccoli with Peanuts
Source: Diet for a Small Planet
Date tried: March 23, 2018
Yield: as needed
Time needed: 15-20 minutes
Quick to put together, especially if you use a blender or food processor to grate the carrots. Looks lovely too. Nuts and/or seeds add protein content as well as taste. The pineapple is a great addition.
Peanut, Sunflower and Carrot Salad
Peanut, Sunflower and Carrot Salad
grated carrots
peanuts, chopped
raisins
sunflower seeds
crushed pineapple (optional)
peanut butter
mayonnaise
Mix carrots, peanuts, raisins, sunflower seeds and pineapple in a bowl.
Make a dressing of equal parts mayonnaise and peanut butter.
Source: The Parkdale Potluck Cookbook
Made: January 27, 2014
Yield: 6 servings
Time to make: 30-40 minutes
This is a simple recipe and can be easily made in the time it takes to cook the rice. Note that the rice is cooked in two stages: with water and then with coconut milk.
Grilled Fish and Coconut Rice
Source: Recipes for a Small Planet
Date tried: July 2, 2012
Yield: 16 muffins
Time needed: 20-25 minutes
I seldom bake desserts. So to get muffin recipes in, I decided to bake them for breakfast. I wasn’t too sure of that at first. Usually I just put together some yogurt and fresh fruit. Baking in the early morning was a new adventure for me.
Interestingly, I am finding it fun. Muffins are quite simple to make and take only 15-20 minutes in the oven, so I can be eating warm muffins just half an hour after pulling the ingredients out of my cupboard.
There’s a little extra preparation with these: roasting the chopped peanuts and seeds. But that only adds about 3 minutes to preparation. I used coconut oil both in the muffins and to grease the pans.
Crunchy Nut Muffins
