Tag: mango

Vegan Coconut Mango Flan

This is part flan, part panna cotta, part custard. Plus, it’s just really good. Instead of making the caramel for the top of the flan, I poured a little coconut milk over top, sprinkled some coconut sugar, and topped it off with some toasted coconut shreds.

I’m a creamy dessert lover. Creme caramel? Tapioca pudding? Yes and Yes. The trouble is, I often end up with a major stomach ache after consuming dairy… and I’m giving you the censored version.

So, I’ll jump at any chance to try out a non-dairy creamy dessert, and this flan didn’t disappoint.

The recipe called for tofu, which I’m not the hugest fan of, so I wracked my brain thinking of other things that might be a good substitute and I landed on mango puree (mostly because I picked up a couple mangoes on sale the other day). I’m sure any fruit puree would work well in this recipe, just strain the seeds first if there are any. Strawberry Coconut custard is next on my list. Mmm.

Thanks to Lan for her choice this week as the host of The Food Matters Project. See what the others came up with here and see the original recipe for Coconut Flan (with tofu) at Lan’s blog.

VEGAN COCONUT MANGO FLAN
makes 4 3.5 inch tart shells

1 can (14 oz) full-fat coconut milk
1 cup mango puree (2 ataulfo mangoes)
1/4 cup coconut sugar
2 tbsp maple syrup
1 tbsp agar agar flakes

Prepare the mango puree by blending the flesh of the mangoes with 1 tbsp of water (how to cut a mango). It should be thick, creamy, and smooth.

Now combine all the ingredients in a saucepan and simmer for 5 minutes. Let the mixture cool a bit and blend it. Here you can taste it to see if you’d like it sweeter (I always find desserts too sweet, so you might like yours sweeter than I do) and if so, add some more maple syrup or coconut sugar.

Before it cools too much, pour it into your tart pans or ramekins and let it chill in the fridge for at least an hour. Top with a sprinkle of toasted coconut and coconut sugar. Yum!

Corn-Avocado Salad with Mango

Last week the climbing camp I was supposed to coach was cancelled, so Reid and I took advantage of some mid-week time off and went up to Whistler. We recently inherited a bike rack, so we took our bikes up with us and I realized in all the time I’ve spent in Whistler, I’ve never explored on two wheels. We had a great time cruising around, jumping into lakes, relaxing in the sun, playing card games, doing some casual hiking, and of course, eating our faces off.

It was a welcome respite from the city and real life.

Some really good news: My Dad is home now. He didn’t end up needing surgery, and his heart wasn’t significantly damaged by his heart attack, so he’s now been put on a drug cocktail and been given fair warning that if he doesn’t make some major lifestyle changes, that he will eventually end up right back in the hospital.

The whole thing gave him (and the rest of us, too) a pretty good scare. Understandably, he’s still a little overwhelmed. Where do you start when you know you have to make big changes in your life, and a lot of them?!

I’m doing my best to be supportive and let him work through this all in his own way. Information overload isn’t going to do much for him right now except frustrate him, so I’m working on trusting that it will all work out. Yesterday we had dinner together and he made the most fantastic veggie and fruit-filled salad. We talked about carbohydrates and blood sugar, plus a bit about fat and cooking with less (or no) oil. Mostly, I tried to encourage him to just eat as many vegetables as he could possibly manage, while cutting back on the meat, dairy, and sugar. I think his initial resistance was aimed more at the idea of extreme changes and having to eliminate all the things he enjoys eating from his diet. He kept saying “I’m not going on any vegan diet”, so I’m hoping that he will see the benefits and gradual changes coming from increasing his veggie intake and that will propel him forward into health.

I dream that one day he will start his mornings with green smoothies. That would fill my heart with joy.

He said something like “Keep dreaming, kiddo”, but I’ll convert him yet.

For now, lots more of the healthy things he (miraculously?) likes – kale, quinoa, oatmeal, salads…

And how fitting that this week’s Food Matters Project recipe is a veggie-packed summer salad?!