VEGAN BANANA SMOOTHIE Prep time: 5 minutes Total time: 15 minutes Serves: 1 glass INGREDIENTS ¾ cup coconut tablespoons water, as needed EQUIPMENT Blender Glasses PREPARATION Freeze the banana (ca. 2 hours) Make coconut

cups home made vegetable stock 2 tablespoons homemade tomato ketchup 2 Thai red chili 2 cups home made coconut Make the vegetable stock Make the tomato ketchup Lightly toast and mince the Thai chilies Make the coconut Stir in the panang curry paste and tomato ketchup Add a few tablespoons of coconut milk and stir. Add the tofu, toasted chilies, coconut milk, vegetable stock, soy sauce, kaffir lime leaves, and bell

1 teaspoon cumin 1 teaspoon coriander 1/2 teaspoon of curry powder 4 cups vegetable stock 2 cups of coconut potatoes in cubes Clean the garlic and mince it Grate the ginger Make the vegetable stock Make the coconut Place in a pot and add all spices and coconut milk and bring to a boil.

Thai red curry paste (see recipe) or more to suit your taste Tofu, diced in bite sized cubes 1 cup of coconut Quarter the eggplants Cut the long beans in 1 inch pieces Cut the pineapple in chunk METHOD Make the coconut Add in half of the remainder of coconut milk. Keep stirring. Stir in the remaining coconut milk and the remaining ingredients like pineapple, brown sugar, and soy

A wonderful flavored herbal salad with coconut and 6 different herbs. Dalaa flower (or carrot) 1 cup shredded ginger 1 cup shredded lime leaf (aka kafirleaf) 1 cup shredded coconut Squeeze the lime Shred the coconut Roast the peanuts METHOD INSTRUCTIONS FOR THE SALAD: Mix all the ingredients

tablespoon soy sauce 2 tablespoons hoisin sauce 2 teaspoon (homemade) baked chili sauce 2 tablespoons coconut Boil water and pour over the rice noodles, set aside Heat 1 tablespoon of coconut oil in a large skillet Push tofu over to the side of the pan, and add the remaining tablespoon of coconut oil and reduce to

cookies (about 10 cm diameter) or ca. 30 European style cookies (ca. 4 cm diameter) INGREDIENTS 1 cup coconut raisins EQUIPMENT Bowl Whisk Spoon Baking paper or baking sheet Measuring cups PREPARATION Make sure your coconut METHOD In a bowl: mix the melted coconut oil, sugar, vanilla and water Fold in the oats, flour, salt

COCONUT LASSI Prep time: 5 minutes Cook time: 5 minutes Total time: 10 minutes Serves: 2 glasses INGREDIENTS NOTE You can also add coconut milk This recipe is made at the @THEFOODFORESTKITCHEN, the slow food restaurant

more people) INGREDIENTS 600 grams firm tofu 400 grams eggplant/aubergine 100 grams shallots 1 cup coconut desired EQUIPMENT A heavy bottom saucepan or wok A big spoon A bowl for serving PREPARATION Make the coconut Add in coconut milk and eggplant. Stir and cook until the eggplant is tender.

4 small bananas (or 2 big ones) 75 ml water 1 tablespoon freshly squeezed lime juice 2 tablespoons coconut processor or mortar and pestle - Aluminum foil for packaging or box with lid PREPARATION Make sure your coconut them Squeeze the lime Hack the nuts and seeds roughly Preheat the oven to 200° Celsius METHOD Heat the coconut

side dish, if you have more side dishes, you can serve more people) INGREDIENTS 2 cups of homemade coconut bottom saucepan A second saucepan for the tofo A big spoon A bowl for serving PREPARATION Make your own coconut and dice the tofu in bite sized cubes Chop the peanuts/cashewnuts Slice the spring onions METHOD Mix coconut

here) 1/2 teaspoon vanille 1/2 cup of sugar 1 tablespoon cornstarch 1 tablespoon coconut and stir, stir, stir until the content becomes nice and thick Remove the pan from the stove, add the coconut