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Tempeh sauteed with curry powder and wilted kale is a great meal that you can top with sea salt and goat cheese.
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This recipe is by Mark Bittman and takes 10 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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For a quick and easy shortcut, start with bakery cupcakes or prepare from a cake mix. Top each cupcake with a circle of frosty ice cream and the embellishments of your choice.
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Make a great German Chocolate Cake with this easy recipe. The coconut and pecan frosting is deliciously dreamy.
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Baked samosas filled with lentils, yam, dried apricot, and coconut milk are a hearty and filling version of the classic Indian appetizer pastry.
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This grown-up, cocktail-version of a root beer float is fun enough to drink in a fancy frosted glass with a curly straw.
Ingredients: ice, coconut, coffee, beer
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Strawberry soda, pineapple juice, and coconut-flavored rum combine to make a fizzy pink cocktail.
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The pina colada is a blended drink that originated in Puerto Rico. The mixture of pineapple, coconut, and rum is a taste of the tropics.
Ingredients: rum, coconut, pineapple, ice
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This simple mixture of cashews, dates, orange zest, cardamom, and coconut rolled into energy balls makes a sweet vegan treat.
Ingredients: dates, cashews, cardamom, coconut
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A refreshing biscotti reminiscent of the tropical drink. Great with tea or coffee! I never really measure the ingredients after rum but I've tried to approximate for you... My friends LOVE this recipe!
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Oatmeal chia seed cookies made with coconut oil and applesauce are a vegan version of oatmeal cookies that make a hearty snack!
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Get Red, White and Blue Gelatin Flag Recipe from Food Network