This chilled, old-fashioned dessert is one of my summer favorites!
Makes 2-3 servings
2 eggs, yolks separated from whites
2 cups coconut milk, divided
1 tablespoon granulated sugar
1 packet unflavored gelatin
1 teaspoon pure vanilla extract
¼ teaspoon salt
Beat both egg yolks together slightly with fork or whisk.
In a saucepan, combine egg yolks, 1 cup of the milk, sugar, and gelatin. Cook over low heat, stirring constantly until gelatin dissolves completely. Add remaining milk and vanilla. Mix well. Chill until the mixture begins to thicken.
In a small bowl, combine egg whites and salt. Beat with an electric mixer until stiff peaks form. Fold gelatin mixture into stiffly beaten egg whites. Spoon into desert serving bowls. Chill until firm.
Sprinkle with cinnamon or allspice before serving.
~ Monika
Makes 4-6 servings
5 cups vegetable broth
2 sweet potatoes, peeled and diced
2 large zucchinis, diced
2 tablespoon oil
1 large onion, diced
1 cup cooked rice
1 can kidney beans, drained
1 can garbanzo beans, drained
1 cup peanut butter
1 tablespoons cumin
salt and pepper
1 large jar of salsa (Pace is my favorite for this recipe)
In a large pot, simmer broth until hot.
In a pan, cook onions in oil until tender. Add diced sweet potatoes and fry for 10 minutes on low heat. Add zucchini. Continue to fry, stirring occasionally until the zucchini is crunchy-soft.
Transfer vegetables to hot broth. Add beans and salsa. Stir in cumin, salt and pepper to taste. Add peanut butter and stir until smooth. Add cooked rice and enjoy!
TIP
Overnight, the rice will absorb some of the broth, and the stew will be deliciously thick. So leftovers are even better!
~ Monika
