Before taking a cooking class while traveling in Thailand, I did not know much about traditional Thai desserts. I was surprised to learn that the two most common desserts are gluten-free: Bananas in Coconut Milk and mango sticky rice. Although they don't sound complex or very interesting, the flavor proves otherwise.
This dessert cooks on the stove top and take less than 15 minutes to make. Personally, I thought my favorite would be the mango sticky rice (the other dessert option) since it has two of my favorite ingredients side-by-side, but the Bananas in Coconut Milk won me over. It is like a dessert soup; a treat that is tropical, yet light and warm enough to give comfort on a chilly night.
“The squid ink pasta at Upholstery Store is a seafood dish that is inspired by the beauty in juxtaposition and the balance of opposite flavors. In this dish, the black pasta and dark caviar contrast perfectly with the sashimi style scallops and the coconut cream white sauce at first glance, but the flavor is why this is a house specialty. The briny and salty elements of the ink and scallops appease seafood lovers, but the sweet finish of the coconut and smooth texture of the pasta provide a roller coaster of flavors throughout each bite. It's totally unique, and one of our many high seas inspired dishes here at 713 Washington Street.” -Leo Schneemann, partner of Upholstery Store
This soup is comforting and wintery while also having a bit of zest and spice just to keep it interesting. The addition of coconut milk to this classic soup adds a light creaminess. It's one of the simplest soups to make, yet is an easy crowd-pleaser.
Click here to see 8 Tasty Lunch Ideas for Work.
This is a healhtier version of traditional kugel that swaps out heavy cream and sugar for coconut milk and honey. This is a delicious way to celebrate Rosh Hashanah.
Click here to see 6 Updated Recipes for Rosh Hashanah
An easy dessert that’s perfect for passing at parties. Balance super sweet coconut-chocolate rounds with a bit of grassy, earthy olive oil, woody rosemary, and flaky fleur de sel. Recipe courtesy of Chef Alessandro Gargani.
Smoothies are quickly becoming everyone’s favorite breakfasts, snacks, and post work out treats. Not only are they quick, easy, and portable – they are packed with fruits and vegetables that contain tons of healthy nutrients and fiber. But what about the protein? All too often smoothies lack the protein your body needs for energy and staying power until your next meal. Surprisingly, the answer you may be looking for can be found in tofu. There are 12 grams of protein in just 3 ounces of tofu and lucky for us it freezes great and can make a healthy addition to any smoothie. Just follow these simple steps to make tofu ice cubes for your next smoothie:Drain and rinse a 12 oz. package of Nasoya silken tofu.Add it to a food processor or blender along with a ½ tsp. of vanilla or almond extract. You could also add some frozen fruit, fruit juice, or any other flavoring you like.Blend it until smooth.Pour into an ice cube tray and freeze.Next time you make a smoothie, add 3-4 tofu cubes to the smoothie and you instantly add healthy, inexpensive, and much needed protein!