An Obsession with All Things Handmade and Home-Cooked


Coconuts Get Cultured

“Plain” is almost never a compliment, nor a desirable description. The word evokes a certain homeliness, blandness, a lack of zeal or zest. Even worse than “basic,” which suggests a comforting familiarity, there’s little to say in defense of plainness.

Applied to yogurt, however, “plain” is the holy grail, the standard by which all cultured non-dairy products are to be held, and so few make the cut. Rare is the company that will even venture to offer such a demanding flavor in the first place. Without added fruits or flavors for embellishment, there’s nowhere to hide a lackluster base, marred with unpleasant sour notes or strange aftertastes. What’s even more elusive is a blank slate without sweeteners, making savory applications all but impossible. Despite the abundance of new vegan options on the market now, you still have to plan on making your own or finding a suitable substitution. If you happen to live in the bay area, however, you now have another option: Yoconut.

Yoconut is a small but rapidly growing startup created by self-described foodie Bonnie Lau. If you voted in the recent Veggie Awards, you may have noticed this brand on the ballot, right alongside industry giants like Silk and So Delicious. That alone should say volumes about the product- Not yet distributed in mainstream markets, but already competing with the big shots. What sets Yoconut apart is its focus on quality, which is immediately apparent from a cursory glance at the label. No weird gums, no preservatives, no sugar at all; just smooth and creamy coconut, plain and simple. The Original is a cook’s dream, able to blend seamlessly with dips and dressings of all stripes, finally giving “plain” a good name.

Granted, what most eaters will want to know about are the flavored varieties, and I’ll have you know that they’re held to those very same high standards. Vanilla simply shimmers with seeds from the whole bean, without any syrup sweetness to diminish from its glory. Chocolate is admittedly still under development, but the latest rendition I sampled was a revelation; nothing like the pudding I had come to expect from such a title, but a legitimate cocoa-tinted cultured snack. Nothing else on the market comes close to this sort of highly sophisticated approach, and I for one hope the final formula doesn’t stray too far from this exquisite initial taste.

Right now your best bet for scoring a few of these precious containers is directly from Bonnie herself, at the Fort Mason Farmers Market held every Sunday from 9:30am to 1:30pm. Keep a close eye on local grocery store shelves though, because I have a feeling it won’t be long before this small business strikes out in a big way.


A Lovely Bunch of Coconuts

In one of many ill-conceived business ideas, I briefly considered setting up shop selling coconut shell bowls. The obsession was short but intense, yielding many colorful vessels for my own enjoyment, but few to share with the general public. Alas, of all those tropical fruits cracked open and eviscerated, not a single one actually turned a profit. Anyone with an ounce of money sense could have seen that coming, considering the sheer amount of time and labor necessary for each individual piece. It turns out that even the most beautiful coconut shell really isn’t worth more than $3 an hour, if you’re being particularly generous.

The venture wasn’t a total loss though. Processing through so many coconuts yielded tons of fresh coconut water, coconut shreds, coconut milk, coconut butter, and coconut pulp to enjoy. The last step in that journey could be considered the least celebrated, but to me, the most intriguing. What remained after straining homemade coconut milk was not quite fine enough to call flour, but certainly not refined enough to call flakes. It fell firmly between the two categories; rough around the edges but quite sweet and charming once you got to know it.

Finding a way to eat through that volume of pulpy excess was ultimately a more rewarding challenge than the monotonous task of sanding down the sharp edges and fine lines of a coconut shell. Taking inspiration from their Asian origins, Thai spices join the mix to form tender patties, fashioned into bite-sized sliders perfect for celebrating the tail end of summer. They aren’t burgers by any stretch of the imagination and they don’t try to be. I wanted to celebrate the coconut in all its natural glory, succulent and tender, cradled between two buns- Mock meats need not apply.

I daresay that this unconventional take on the typical picnic fare would be perfect to liven up any Labor Day festivities you may have planned. Even if your plans for the three day weekend consist of little more than binge-watching Netflix and pulling your long sleeve shirts out of storage, there’s no reason why these flavorful sliders can’t be on the menu. These versatile patties are just the start of the fun, inviting a wide range of fully customization toppings to suit even the most exotic cravings. I’ve listed some of my favorites below to get you started.

In case you don’t just happen to have a couple of fresh coconuts on hand to turn into pulp, you can absolutely process plain old unsweetened shredded coconut into a coarse meal instead.

Thai Coconut Sliders

Thai-Spiced Coconut Patties:

2 Tablespoons Olive Oil, Divided
1/2 Cup Diced Shallot
2 Cloves Garlic, Minced
2 Tablespoons Red Curry Paste
1 Tablespoon Ketchup
1 Tablespoon Vegan Fish Sauce or Soy Sauce
1 Tablespoon Lime Juice
1 Cup Dry Coconut Pulp or Meal
1 Cup Cooked Jasmine Rice
2 Tablespoons Tapioca Flour
Salt and Pepper, to Taste

To Serve:

Mini Slider Buns
Sliced Cucumbers
Sliced Avocado
Fresh Cilantro or Thai Basil

Additional Topping Suggestions:

Peanut Sauce
Mango Relish or Chutney
Coconut Aioli

To prepare the patties, heat 1 tablespoon of the oil in a medium pan and add the shallots and garlic. Saute until softened and aromatic. Stir in the curry paste, cooking it for 2 – 3 minutes to bring out the full flavors of the spices. Add the ketchup, “fish” sauce, and lime juice and cook for another 3 minutes, allowing the ingredients to meld.

Transfer the aromatics to a large bowl along with the coconut pulp, cooked rice, and tapioca flour. Use a wide spatula to mix everything together. It’s a very thick mixture so you may just want to get in there with your hands to speed up the process. Add salt and pepper to taste.

Use an ice cream scoop to portion out the most consistent slider sizes, or just aim for a scant 1/4 per patty. Roll them between lightly moistened hands and press them down gently to shape.

Heat a wide skillet over medium heat and coat the bottom with the remaining tablespoon of oil. Cook 2 – 3 sliders at a time, being careful not to crowd the pan. Allow 5 – 8 minutes per side, until golden brown, flipping as needed.

Serve on mini slider buns with as many toppings as your heart desires.

Makes 7 – 8 Sliders.

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Shell Shocked

Whole coconuts are a luxurious culinary delight as much as they are potentially lethal weapons. Yes, you read that correctly. The humble brown-husked coconut, now fully immersed in popular culture and ubiquitous in even the most basic mainstream grocery stores, is ripe with potential… To maim or seriously injure the irreverent home cook. You’ve survived the harvest, cleared from the danger of falling coconuts that sometimes fall like bombs on the heads of unsuspecting beach-goers, but freed from the tree, that rock hard husk takes on an all new means of attack. If I were to add up all the cuts, gashes, bruises, and scrapes I’ve personally accumulated over the years of failed attempts to break into the delicious white flesh within, let’s just say it wouldn’t be a pretty picture.

In spite of it all, I keep on coming back for round after round of punishment. It was only after a sleepless night of internet searches that I thought to investigate a better way to get my coconut meat and eat it, too. Turns out, there is a trick to it. Just whack the damn thing. Seriously.

Put away the steel spikes, hammers, rubber mallets, machetes, and any other heavy artillery you thought was needed to break into those spherical fortresses. Just hit the coconut with the blunt side of a heavy knife a few times, all around the center, until it cracks cleanly into two perfect, equal halves. Catch the water in the bowl underneath and have yourself a victory toast.

With this radical new approach, I have all the coconut I can possibly eat. After drinking the water and using the meat to make coconut butter and coconut flour, I was left with the empty shells.

Nothing goes to waste around here, though, so they too became the focus of my restless mind. For the avid crafter and food photographer, what could be better than a brand new set of beautiful, organic bowls? The most difficult part of the project is sanding away the rough hairs on the outside. Once clean and fairly smooth, even out the edge just so that it’s not sharp, but allow some of the character of the coconut to remain. Strive for wabi-sabi aesthetics, not perfection.

You could stop right there and seal the deal with a food-safe enamel, or go over it first with a bold splash of colored paint. I went with a bit of glitz and glamor for this set, spraying the interior with gold before touching up the exterior with a high-contrast black matte. I know there will be many more where these came from, so the opportunities to unleash new color combinations will be endless!


Summers on Ice

It has long been rumored that Mark Twain once asserted “The coldest winter I ever spent was a summer in San Francisco.” Although readily disproven, the false quote still haunts the bay area to this day, resonating with those more accustomed to the sweltering sunshine seen further down the west coast. Even I’ll admit a certain disappointment when heading downtown on a mid-July day calls for a jacket and long pants, but it’s an entirely different story just across the bay. Berkeley and Oakland regularly send the mercury rising 10 – 15 degrees higher, and there’s no telling what sort of tropical conditions exist just a few miles further out towards wine county. By the time I’m ready to head home, the disparity finds me swimming in my heavy layers, gasping for the relief that only a frozen treat, or two, can bring.

In such a desperate state, nutrition is rarely top of mind, truth be told. Anything cold and preferably sweet will do, never mind the sugar rush and crash soon to follow. After one too many midday food comas, I’ve found it essential to stock only the good stuff in the first place, making the best choice also the easy choice.

Thank goodness for Pro(Zero), my top protein powder pick of the moment. Blending with any liquid as smooth as silk, thickening like a dream, and possessing a rich sweetness far beyond the label might indicate, it’s everything you could ask for in a powdered supplement. Okay, there is one more think you might one: Good taste.

Previously available only in a limited palate of flavors, the latest release of a Chai Latte rendition has stolen my latte-loving heart. Warm spices mingle with a hint of coffee flavor, both in perfect balance, the combination of the two is a real snacking showstopper.

A thick, frosty protein shake does wonders to tame the typical hunger pains, but all it takes is a humble popsicle mold for crafting next-level summertime satisfaction. Initially inspired by a leftover protein shake left in the freezer for too long, it was obvious that my oversight was no mistake, but a hint of unlocked potential. All it needed was a stick.

Flecked with bold, invigorating spices and the perk of your favorite caffeinated beverage, these frosty treats are no mere syrupy ice cubes. Flakes of toasted coconut add texture, while coconut milk provides a decadent, creamy backdrop. Each bit has all the richness of typical ice cream, but without the need for any fancy equipment, or for loosening your belt afterwards.

To all the hot, busy, summer days ahead: Bring it on, do your worst. I’ve got some delicious backup ammunition in my freezer now, ready for instant refueling.

Coconut Chai Freezer Pops

1 3/4 Cups (1 14-Ounce Can) Full-Fat Coconut Milk
1/2 Cup Plain or Vanilla Non-Dairy Milk
1/4 Cup Light Agave Nectar
1/4 Cup Pro(Zero) Natural Chai Latte Protein Powder
1/4 Cup Unsweetened Shredded Coconut, Toasted
1 1/4 Teaspoons Ground Ginger
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cardamom
1/8 Teaspoon Ground Black Pepper
1/4 Teaspoon Salt
1/2 Teaspoon Vanilla Extract
1/8 Teaspoon Anise Extract (Optional)

The procedure here really couldn’t be any simpler: Whisk together the coconut milk and non-dairy milk of your choice along with the protein powder, mixing thoroughly to ensure that there are no remaining lumps. Add in the toasted coconut, spices, salt, and extracts, and stir well. Pour the resulting mixture into popsicle molds, insert sticks, and place them on a level surface in your freezer. Allow at least 6 hours before serving, and preferably overnight.

If you have trouble getting the pops out of the mold, run the outsides under hot water for about 60 seconds to loosen them.

Makes About 6 Medium Freezer Pops

Printable Recipe

This post was is sponsored by HPN Supplements, but all content and opinions are entirely my own.


Instant Ice Cream Gratification

The only thing worse than suffering through a sweltering hot summer day without air conditioning is trying to survive those same conditions without any ice cream in the house. It’s entirely possible that one can make do without such convenient modern amenities that would help abate the heat, but only if generous amounts of frozen, creamy treats are kept close at hand. Ice cream makes even chilly days more bearable, so going without a single tub of the cool confection is tantamount to criminal insanity. For those with limited equipment and limited patience, there have been few solutions to this conundrum outside of an impromptu grocery trip. Thankfully, non-dairy alternatives are no longer the anomaly in mainstream markets, although homemade ice cream will still beat out anything prepackaged any day of the week.

This recipe today goes out to all those ice cream fiends without ice cream machines. Plenty of low-tech methods exist for fabricating frozen treats without fancy machinery, but let’s be honest: Few people, myself included, care to fuss with scraping ice crystals or tossing around a plastic bag of ice cubes all day, just for a few bites of sweet satisfaction.

Your icy irritation ends here. All you need is a freezer, four ingredients, and an appetite. I would wager that you’ve already got two out of three already covered.

The ingenious CocoWhip by So Delicious is the secret ingredient that makes this sweet act of alchemy possible. Providing light, scoopable structure without any further agitation, the same results can also be achieved with good old whipped coconut cream, but starting with a ready-whipped and exceptionally stable base makes the process infinitely easier.

As luck would have it, So Delicious recently launched their Snackable Recipe Contest, so it would have been crazy for me to hold onto this treat any longer. Besides, as much as I love cooking, summer is meant to be enjoyed, not spent in the kitchen. Whip up this effortless ice cream base and go play; you’ll have a delicious dessert waiting for you when you return.

No-Churn Vanilla Bean Ice Cream

2/3 Cup Vanilla Coconut Creamer
1/3 Cup Light Agave Nectar
1 1/2 Teaspoons Vanilla Bean Paste or Extract
1 9-Ounce Package Cocowhip

In a large bowl, stir together the creamer, agave, and vanilla. Add in one small scoop of the Cocowhip, stirring to incorporate and begin to lighten the mixture. Introduce half of the remaining Cocowhip, folding it carefully into the liquid, keeping the airy structure as intact as possible. Repeat with the last portion of Cocowhip, leaving a few streaks in the mixture if need be; it’s better to under-mix than over-mix.

Pour the ice cream base into a loaf pan or air-tight container and carefully move it into your freezer. Allow it to sit, undisturbed, for at least 6 hours before serving.

Printable Recipe


A Quiet Comfort

The overstuffed bus limps along, laboring through rush hour congestion, pausing to catch its breath at almost every street corner. It groans and wheezes as passengers filter out, the crowds gradually thinning as the street numbers increase, moving farther away from the bustle of downtown. Finally, finally, after an hour of holding my breath to squeeze in between the seasoned commuters, I finally stumble down the short staircase and roll out down the steep hill ahead. Darkness hasn’t yet settled in, but it looms ever closer, tugging insistently at the edges of overcast sky. Despite the howling wind, the pair of keys rattling in loose grasp is the only sound I can hear, so focused on getting in the door, getting back “home,” and just being able to unwind.

These are only my first days of school, on campus again for the first time in over five years, and they’ve already taken a lot of out me. In such moments of utter exhaustion, creative cooking is the last thing on my mind, but a girl’s still gotta eat. Working to extract the maximum amount of flavor out of a minimum of ingredients and time, a new sort of “comfort food” emerges, and this seemingly bare carrot soup is one shining example. If you have carrots, you can have soup. Thanks to my friends over at So Delicious, I had the opportunity to try out their new aseptic Culinary Coconut Milk, which is every bit as handy and shelf-stable as the canned variety, but a more environmentally friendly package.

The results are nothing mind-blowing or particularly innovative, but a quiet sort of comfort food that just seems to fit the occasion. Sometimes that’s all we need, right?

Spicy Carrot Soup
Adapted from Bon Apetit

2 Tablespoons Olive Oil
1 Pound Carrots, Peeled and Chopped
1 Medium Yellow Onion, Chopped
2 Cups Water
11-Ounce Aseptic Carton or 14-Ounce Can Full Fat Coconut Milk
Salt and Ground Black Pepper, To Taste
1 – 2 Tablespoons Sriracha
Fresh Parsley, for Garnish (Optional)

Heat the oil in a medium pot over moderate heat. Add carrots and onion and saute until the onions are lightly browned and aromatic. Pour in the water and coconut milk, bringing the mixture to a boil before reduce heat to a simmer. Cook, stirring occasionally, until the carrots are fork-tender; about 25 – 30 minutes.

Use an immersion blender or traditional standing blender to thoroughly puree the soup until entirely smooth. Season with salt, pepper, and sriracha to taste, thinning with additional water if necessary.

To serve, top bowlfuls with a final drizzle of sriracha for an extra kick of spice, plus fresh parsley leaves if desired.

The soup can be made up to a week in advance when stored in an airtight container.

Makes About 4 Servings

Printable Recipe


Fresh From the Freezer

Little additions add up to big flavors in any successful dish, as it’s the subtle nuances that set apart a great meal from an adequate one. Sometimes that can mean just a few extra minutes at the stove, toasting garlic to the perfect shade of golden brown, or simply adding in an extra dose of ginger, heightening those bright, spicy notes right at the end of each bite. The same principle is true for simply getting food on the table in the first place; every helping hand counts, and reliable schemes for easing that process are not to be overlooked. I’ll swallow my pride and admit that sometimes, utterly drained from a day in the office, weariness penetrating straight through to my bones, I’ll reach for the old bottle of dusty, dried out garlic powder as my one and only seasoning, omitting dozens of ingredients out of sheer laziness- Not to mention a poorly stocked fridge, nary a fresh leaf of greenery to be found. Needless to say, these are not exactly meals to be proud of, let alone serve to anyone else with any taste buds.

Dorot has been my savior lately, providing the perfect culinary shortcut that doesn’t cut corners on quality. Offering myriad raw ingredients minced, frozen, and formatted into neat little cubes, it’s effortless to cook full-flavored delights, even when there’s no time to shop for fresh herbs or spices. Beyond the convenience factor, which does admittedly weigh heavily in mind as I snatch up a stockpile of crushed garlic and ginger, it’s especially handy for these cold winter months when nary a sprig of basil can be found. I relish eating seasonal, embracing the new flavors as they ripen and develop each month, but I still crave the herbaceous bite of pesto all year long. The frozen basil cubes have been the antidote to my autumnal gloom, adding the distinctive aroma of a summer’s garden to previously drab, dull meals. Even before the company offered me samples for a more in-depth review, I was already filling my freezer with these edible green gems in preparation for colder (and busier) days.

So with all of this aromatic ammo, locked and loaded in the chill chest, what does one do to bring out their full potential? Make a highly flavorful yet delicate curry, bursting with bold notes of that luscious basil of course, but assembled with finesse so that you taste far more than just heat. Easily falling on the mild side of the spectrum, my Green Garden Curry is all about soothing, warming, and invigorating tastes, and not so much the sheer spice level itself. The beauty of using Dorot’s ingenious frozen herbs and spices is that they turn this recipe into a truly season-less dish, equally delicious and accessible 365 days of the year. Though I had spring on my mind while composing the original, feel free to swap out vegetables to suit your own seasonal cravings. Green beans would be an excellent replacement for snow peas, and shelled edamame or lima beans could be gracefully slipped into the spot previously occupied by fava beans. As long as you have frozen herbs in your arsenal, there’s nothing stopping you from enjoying an equally savory, satisfying meal in no time at all.

Green Garden Curry

1 Tablespoon Coconut Oil
3 Medium Shallots, Diced
4 Cubes Frozen Minced Garlic*
3 Cubes Frozen Minced Ginger**
1 Medium-Sized Fresh Jalapeno, Finely Minced
1 1/2 Tablespoons Lime Juice
3 2-Inch Long Stalks Dried Lemongrass or 1 Stalk Fresh, Bashed and Bruised
1 1/2 Teaspoons Cumin Seeds
1 Teaspoon Brown Mustard Seeds
1 Teaspoon Ground Coriander
1/2 Teaspoon Ground Fenugreek
1/4 – 1/2 Teaspoon Crushed Red Pepper Flakes
1 Cup Full-Fat Coconut Milk
1 Cup Snow Peas
1/2 Cup Frozen Green Peas
1 Cup Shelled and Peeled Fava Beans, Fresh or Frozen
4 Cubes Frozen Chopped Basil**
Salt and Ground Black Pepper, to taste

Brown Basmati Rice, to Serve

*1 cube is equal to 1 whole clove.
**1 cube is equal to 1 teaspoon.

Set a large saucepan over moderate heat and add the coconut oil in first, allowing it to fully melt. Once liquified, introduce the shallots, garlic, ginger, and jalapeno. Saute for 6 – 8 minutes, until the cubes have broken down and the entire mixture is highly aromatic, as the shallots begin to take on a golden-brown hue. Deglaze with the lime juice, scraping the bottom of the pan to ensure that nothing sticks and all of the brown bits are incorporated. Next, introduce your whole but bruised lemongrass along with the remaining spices. Stir periodically, cooking for 5 – 6 minutes until it smells irresistible.

Pour in the coconut milk, turn down the heat to medium-low, and bring the mixture to a simmer. Add the snow peas, green peas, and fava beans next, stirring to combine, and let stew gently for 10 – 15 minutes, until the snow peas are bright green and the fava beans are tender. Pop in the basil cubes last, cooking just until they’ve completely dissolved and melded seamlessly into the curry before removing the pot from the heat.

Season with salt and pepper according to taste, and serve immediately over brown rice.

Makes 3 – 4 Servings

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