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Raw Gingerbread Cake with Cashew Cream Cheeze Frosting
I have to fit in as much holiday cooking and baking as I can before I leave for New Zealand in 16 days! I have been experimenting over the past little while with gingerbread, as I attempted to make raw gingerbread men. If you follow me on Instagram, you will have seen an attempt where I used almond pulp (leftover from making almond milk) and the dehydrator to make little gingy men. Well…it didn’t work! Not everything is a success in Koko’s Kitchen, and those tasted seriously nasty haha! But I’m not the type of person to let that get me down, so with attempt number two I decided to…
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Red Curry Squash and Lentil Soup
Happy Easter! Hope everyone is chowin’ down on some sweeeeeets. I’ve lotsa dark chocolate in my Easter basket…thanks Easter Bunny! Red Curry Squash and Lentil Soup By Koko, March 31, 2013 Thai red curry spices up this vegan squash and lentil soup. Ingredients: Coconut Oil – 1 Tbsp White Onion – 1, diced (about a cup) Garlic – 3 cloves, minced Coconut Milk – 1 400mL can Thai Red Curry Paste – 1 Tbsp- 4+Tbsp (depends on the brand you use, start with 1 Tbsp and taste) Grated Fresh Ginger – 1 Tbsp Lentils – 1 540 mL can, drained and rinsed Butternut Squash – 1 Lime – 1,…
