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Unrefined Coconut Oil Recipes - Yahoo Recipe Search
Food NetworkThis simple carrot side gets a dose of sweetness from a dash of brown sugar and unrefined coconut oil (unrefined is key, as it has not been whitened or deodorized, so it keeps its mellow coconut flavor in recipes). Top the potassium-rich carrots with grilled shrimp for a quick weeknight dinner.Food.comMmmm, cheesecake! A healthy, guilt-free version with lots of living enzymes. If you use raw ingredients, and virgin, unrefined, coconut oil (preferably organic), this recipe is so good for you! It looks like a lot of coconut oil, but it works out to less than 1 tbsp per slice, and that's less than the recommended daily amount to get all those wonderful fatty acids they're talking about with coconut oil these days. So, well, hey, have a 2nd slice! :-) We love this cheesecake and we're rarely without one in our freezer "just in case". There are lots of raw cheesecake recipes floating around the 'net, and after trying many of them, this is our version, taking little bits of each and doing what we like with it. I also tend to make more than one at a time, and keep them in the freezer, so I don't have to make them as often. :)Food52I like to switch between red dals and black dal on a regular basis. This recipes feels slightly more decadent and luxurious than red and takes longer to cook. So just be prepared. You’ll need to soak the lentils for 8 hours or overnight and cook for about 2 hours. I’ve adapted the famous Dishoom black dal recipe. I used Naturli butter here, my preferred vegan butter brand. It’s sold now in larger supermarkets and local health shops. If this is unavailable to you, I have subbed for extra oil in the past and it’s still delicious. I used unrefined rapeseed or coconut oil. If you can’t find fresh curry leaves, I don’t substitute them with dried, I don’t find them any comparison in terms of flavour, so you can leave them out or add another spice you like, lightly toasted crushed coriander seed or ground cardamom would work very nicely. I've added a quick onion pickle to this as well, it cuts through the richness nicely. A note on cooking with pulses, fat and salt really makes them sing, so don’t be afraid to use them! As long as you’re using good quality for me I see no reason not to use what you need to bring the dish to life.
