Chunky Kabocha Soup with Appeal

chunky-kabocha-soup-with-appeal

Kabocha squash has a delicious green peel.  My friend Randi turned me on to kabocha soup with chunks of squash with the peel. We cut it up and roasted it with the peel immersed in a 1/2 inch water bath until it was tender. This recipe can be made vegan with vegetable stock.

Makes about 1 gallon.

Ingredients:

dsc03294

1 medium kabocha squash

1 small piece of ginger root, grated to make 2 tsp (more if you really like it gingery)

2 teaspoons coconut oil, divided

14 oz. can coconut milk

1 quart (4 cups) broth (chicken or vegetable stock)

a few grinds black pepper

1 tsp salt to taste

about 1/4 cup of roasted green pumpkin seeds (pepitas) for garnish

Preheat oven to 350′

cutting-stem-off-kabochaRinse off Kabocha and dry with paper towel. Cut off the stem.

Cut the squash in half and remove seeds. Cut squash into about 16 pieces. cut-kabocha-in-water-bathPlace in 8″ x 11″ x 2″ pan and fill pan with 1/2 inch water.

Sprinkle with 1 tsp melted coconut oil.

Roast for 45 minutes until squash is tender.

Let cool, then cut into bite-sized pieces.

While squash is cooling, grate ginger, discarding fibrous part. Saute it in 1 tsp coconut oil in a gallon size heavy pot.

After a minute, add broth and coconut milk and bring to a boil.

bite-sized-pieces-of-squashAdd the small pieces of squash to the broth. Stir in pepper.

Bring to a boil, then simmer for 45 minutes, stirring occasionally to break up the softened squash into the broth. Add salt to taste.

Serve topped with roasted pepitas.

Coconut Pancakes

coconut pancakes
These tender, delicious pancakes are made with coconut milk, shredded coconut and coconut oil. If you can find coconut sugar, you can use it to sweeten them.
Coconut oil is all the rage, and my son Francisco talked me into buying some. Now he says “Sounds like you’re going kookoo for coco!” While I wouldn’t fry eggs it in, (I tried – weird), it’s excellent in pancakes. Because it has a high smoke point, you can fry your pancakes in coconut oil without it burning the way butter does. To retain the coconut flavor and have the pancakes golden brown, cook them on medium heat.

Makes approximately 10 medium pancakes

coconut pancake ingredients

Ingredients:
2 eggs, well beaten
1 cup canned coconut milk (use low fat coconut milk to cut calories)
¾ cup finely ground whole wheat flour (aka white whole wheat flour)
1 Tb baking powder
¼ tsp salt
1 tsp sugar or coconut sugar
¼ cup unsweetened shredded coconut
2 Tb coconut oil

Beat coconut milk with eggs. Sift in flour, baking powder, salt and sugar. Mix with wooden spoon just until dry ingredients are incorporated. Stir in shredded coconut.
Heat coconut oil in heavy skillet over medium heat, just until melted. Stir oil into the batter. Pour large spoonfuls of batter onto skillet. Turn when bubbles begin to form and edges begin to dry. Add a little bit of coconut oil before frying each batch.

Serve with fresh fruit, a tad of maple syrup and a bit of coconut oil if you like.