Coconut Key Lime Pie from the little house of veggies blog! It was so good! It was also pretty simple to make, made of mostly nutritious ingredients, and all raw, so no baking involved! You would never guess that the main ingredient in the pie is avocado! The recipe may seem a bit odd to you at first, but believe me, it is soooo worth trying! I made some extra coconut whip to add on top of the pie when it was served. Delish! The recipe called for a 9" spring form pan, but I only had an 8" and a 9 3/4", so I used the 9 3/4". Next time I think I will use the 8" pan, and the pie was a little flatter than the original picture I saw.
If you'd like to try the chana masala yourself, here is the recipe.
You will need:
1 cup rice (dry measurement)
2 tablespoons vegetable oil
1 medium onion, finely chopped
1-2 cloves of garlic, minced
1/2 tsp salt
3 tablespoons tomato paste (plain)
1-2 tablespoons curry powder (unsalted), depending on how strong you like it
4 tablespoons soymilk/soy cream/rice milk, your choice
1 tablespoons vegan margarine
1 red pepper, finely chopped
1.5 cups chickpeas (cooked or canned. But beware of the salt content if you used canned)
1.5 cups broccoli, cut into bite sized pieces
1.5 cups cauliflower, cut into bit sized pieces
fresh ground pepper to taste
First, put the rice on to cook (follow the package instructions). You will want about 2 cups cooked, so use 1 cup dry of regular rice, or 2 cups if you are using brown minute rice. Next, put the broccoli and cauliflower to steam as you prepare the rest of the dish. As the veggies are steaming, add the vegetable oil to a large frying pan (wok size), and cook the onion on medium heat so that they soften, but don't brown. After about 2 -3 minutes, add the garlic. Let cook for another minute. Now add in the soymilk, margarine, curry power, tomato paste and salt. Stir together to form a sauce type mixture. Once everything is mixed well, add in the chickpeas and red pepper. Let simmer on low/medium heat for about 3 minutes, until the red pepper softens slightly, and the chickpeas are heated through. Add in the steamed veggies, and toss together. Your rice should be cooked about the same time that it takes to make the dish. Serve the chana masala mixture over rice, and voila! Enjoy!