Coconut Panna Cotta with Mango Lime Coulis

Materials

• 1 (14oz) can coconut milk
• 1 Tablespoon agar flakes (not powder)
• 1 6 inch vanilla bean pod
• 5 Tablespoons honey, divided
• 1 cup plain Greek low-fat yogurt
• Zest and juice of lime
• 1 ripe mango (8 ounces), peeled and cubed Fresh papaya slices, for garnish

Methods

1. Lightly and completely oil five ½ cup ramekins with olive oil or coconut oil cooking spray. Whisk coconut milk into a small saucepan; stir in agar flakes. Let rest for 10 minutes.
2. Split vanilla bean lengthwise and scrape seeds into coconut milk. Add vanilla pod, too. Bring to a full boil (entire surface, not just edges). Reduce heat and simmer, whisking constantly, until agar is mostly dissolved, about 10 minutes. Remove from heat and strain into a bowl, using a fine-mesh strainer; press lightly. Discard and solids.
3. Whisk 4 tablespoons honey into strained coconut milk. Add yogurt and generous pinch of salt; whisk until smooth. Pour into prepared ramekins and chill, covered, at least 1 ½ hours
4. In a blender, combine remaining 1 tablespoon honey, lime zest and juice, and mango; puree until smooth.
5. Run a knife around edge of ramekins. Invert onto serving plates. Spoon 2 tablespoons mango-lime coulis (sauce) over each. Garnish with Papaya slices, serve with remaining coulis on side.

Source: http://thewholejourney.com/coconut-panna-cotta-with-mango-lime-coulis

Vegan Tempeh w/Coconut Milk and Lemongrass

Fantastic vegan entree with hints of Thai flavors. Really tasty.

Materiala

• 1/2 cup coconut milk 
• 1/2 cup non-dairy milk, plain or vanilla 
• 1/4 cup organic peanut butter 
• 4 Tablespoons Bragg's Liquid Aminos (or low-sodium soy sauce) 
• 2 Tablespoons minced lemongrass (see note) 
• 2 Tablespoons pure maple syrup (or brown sugar) 
• 1 teaspoon crushed red pepper, optional 
• 2 Tablespoons organic canola oil 
• 1 pound tempeh, steamed for 10 minutes, diced 
• 1 large red bell pepper, seeded and cut into thin slivers 
• 8 ounces snow peas, trimmed 
• 1 bunch scallions, chopped 
• Juice of 1 lime 
• 1/4 cup chopped unsalted dry-roasted peanuts, for garnish 

Methods

1. Put coconut milk, milk, peanut butter, soy sauce, lemon-grass, brown sugar, and crushed red pepper, if using, into food processor or Vitamix blender; puree until smooth. 
2. Heat oil in wok or skillet over medium-high heat. Add tempeh, bell pepper, snow peas, and scallions. Stir-fry 5 minutes, or until vegetables are crisp-tender. 
3. Reduce heat to medium. Add pureed mixture, and cook 5 minutes more, or until sauce thickens. Stir in lime juice. Garnish with peanuts; serve. 

Serves: 4

Notes: To extract the most flavor, pound the lemongrass's white stem end flat before mincing it. Discard the fibrous green end. Also, extra-firm tofu may be used instead of the tempeh.

Source: http://www.vegancoach.com/vegan-entree.html