Coconut and Crispy Kale Millet Bowl

I’ve had Heidi Swanson's Supernatural Every Day on my reserve list at the library for months. Unfortunately, the one time it became available I didn’t make it in the allotted 7 days to pick it up and haven’t gotten a second chance yet.

I was thrilled back in January when Joy posted the recipe from Heidi’s book for the crunchy kale and coconut bowl. (I call mine ‘crispy’ because it seems more appropriate for my rendition.) Back in January when she posted the recipe, I immediately made it twice in the same week. And though I’ve thought about this dish every single time I’ve had kale in the house since, I’ve only just made it again, for you loyal readers. Since that day was today, I can say with authority that it is definitely worth turning my oven on for (even on crazy March days when the temperature reaches 80 degrees outside).

 

Coconut and Crispy Kale Millet Bowl

serves 2 as a main, from here and here

Ingredients:

• 2 T tamari or soy sauce
• 1 t rice vinegar
• 1 t sriracha
• 1/4 c extra virgin olive oil
• 5 c lacinato kale, ripped into bite size pieces
• 1/2 c shredded coconut
• 1/2 c millet, uncooked
• 1 1/2 c vegetable broth (or water – for cooking millet)

Preheat oven to 350 degrees. Prepare baking sheet with parchment or tin foil. Begin cooking your millet (or other grain). Lightly toast millet in saucepan over medium heat for about 2 minutes. Add broth and bring to a boil. Reduce heat to low, cover and allow to cook (without stirring) for 15 minutes or until all liquid is absorbed. Don’t stir the millet, it will get mushy if you do (I know this from experience!) When it’s done, lightly fluff it with a fork.

In a small jar, or bowl, mix tamari, rice vinegar, and sriracha. If using a jar with a lid, add olive oil and shake vigorously until mixed. If using a bowl, pour in olive oil and whisk to emulsify. Put aside.

Tear clean kale off stems and rip into bite size pieces. Add coconut and about 1/2 of dressing. Toss and then spread onto prepared baking sheet. Bake for 10-15 minutes (check every few minutes after 10 to prevent burning – it happens fast!) Kale is done when it is crispy to the touch, if still soft, keep it in the over for 2 minute intervals until crispy.

Serve kale atop prepared millet and top each portion with 1/2 of the remaining dressing. Enjoy!

Birthday Cake Donuts

A few weeks ago it was our friend Clare’s birthday; it had been far too long since I’d busted out the donut pan – so birthday cake donuts it was!

Birthday Cake Donuts

adapted from Cookies and Cups

Ingredients:

For the Donuts…

• One box Funfetti or Confetti Cake Mix
• 3/4 c buttermilk (I used 3/4 c almond milk & 1 T lemon juice)
• 2 eggs
• 2 T melted coconut spread (butter substitute made by Earth Balance)

For the glaze…

• 1/4 c almond milk
• 2 c powdered sugar
• 1 t pure vanilla extract

For the frosting…

• 1 c powdered sugar
• 1 T almond milk (plus more if needed – add by T)
• sprinkles (definitely not optional)

Pre-heat oven to 425. Add 1 T lemon juice to 3/4 c almond milk if you are subbing for buttermilk. Mix all ingredients together (use a mixer if you are rich) and put into ziploc bag or piping bag. Cut off corner. Pip into your donut pan. Don’t over fill! A little over 1/2 full is perfect… otherwise you will end up with duffins (donut-muffins) like I did. Bake 7-9 minutes, just until browned. Place on cooling rack. Make 2nd batch… recipe should make 12 donuts or so.

For the glaze, combine ingredients in a medium sauce pan over low heat. Coat your donuts in glaze while the pan is still on low heat… place glazed donuts back on cooling rack. (Optional: perform taste test on semi-cooled glazed donuts)

For the frosting, mix together sugar and almond milk until smooth. Spread 1 t of frosting on cooled glazed-donuts, top with sprinkles. (Not optional: eat at least 2 more and complain of stomach pains for the rest of the night)

*For more technical instructions and tutorial, please see linked post. I know you don’t expect such from me.

My batch yielded more than a dozen but I don’t want to make you any promises. This was a win-win situation because I was still able to bring a dozen to the party, eat a few for quality control purposes, and have one the day after the party to perform freshness measures (I do it for you, blog friends).