Vegan Caramel Corn

Vegan Caramel Corn - it’s crispy, sweet, has a tiny undertone of coconut. The perfect snack for your next movie night!!!

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Caramel made with coconut milk - until recently I didn’t know this was possible! But I guess as long as you have sugar and fat you can make caramel out of just about anything.

So this was one of those experiments that went better than I ever could have imagined. I mean I don't know about you but most of the time trial runs don't work out perfectly on the first try but this one sure did. The only thing about this caramel is that it does take some time, but even though it’s time-consuming it’s easy. You literally only need to stir every once in a while and it comes together all on its own. This caramel would also be delicious on so many things - apples, ice cream really anything you would put traditional caramel. The only thing you will want to do is leave out the baking soda and either serve immediately or place in a jar in the refrigerator.

This popcorn is crispy, sweet, has a tiny undertone of coconut which is delicious. It also makes a lot - 16 cups to be exact which seems like it will last forever yet somehow we devoured half of it in just one night.

This would also be a fun addition to a BBQ which you just need a little snack or your next movie night. And while I am in no way going to claim it’s healthy it is vegan, so if you have vegan friends, friends refraining from dairy, or you just like to switch things up once in a while you have the perfect new treat.

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prep time 10 minutes

cook time 1 hour 10 minutes

total time 1 hour 20 minutes

servings 16 cups

Ingredients

1 can full fat coconut milk

1/2 cup brown sugar

1/2 tsp sea salt

1 tsp coconut oil

1 tsp vanilla

1/4 tsp baking soda

16 cups pop corn

Instructions

In a large bowl place 16 cups of popped popcorn and set aside.

In a medium-sized pot add in coconut milk, brown sugar and sea salt and whisk to combine. Bring to a boil whisking constantly then low the temperature keeping at a light simmer.

Simmer for 30-40 minutes stirring occasionally until sauce thickens and coats the back of a spoon.

Once the sauce has darkened and thickened remove from heat and add in coconut oil, vanilla and baking soda and whisk to combine. Pour caramel over the popcorn and stir until evenly coated. Pour onto a large baking sheet and bake in the oven for 30 minutes stirring half way.

Break into small pieces and store in an airtight container.

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Coconut Milk Risotto with Lemon Blueberry Compote

This Coconut Milk Risotto with Lemon Blueberry Compote is so creamy and delicious, it's a great treat any time of the day. Plus, it’s dairy-free and vegan, so you can serve this dish to anyone!

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So, this coconut milk risotto is very controversial in my house. Is it breakfast or dessert? In my world this is dessert. I can’t really imagine eating it first thing in the morning, but Aaron grew up having rice porridge for breakfast, so he thinks this is the perfect way to start the day!

One thing I will say is that if you're going to "carb it up" doing it earlier in the day is always a better plan, so perhaps breakfast is the best option. Or, we could just meet in the middle and call it dessert for breakfast win-win!

Now, before you get upset with me, I know this isn't exactly how you traditionally make risotto, but you do still use the general principles - cook slow and stir often. Also since your using arborio rice, it's so creamy like a good risotto always is. I highly recommend using white vanilla extract if you have it available. If you don't have it in your cupboard don't fret, it will taste just as good with regular vanilla, you just won't achieve that bring white colour.

So, what side are you on - breakfast or dessert?

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prep time 6 minutes

cook time 35 minutes

total time 40 minutes

servings 4

Ingredients

1.5 cup coconut water

1 cup arborio rice

2 cans light coconut milk

2 tbsp white vanilla

6 tbsp white sugar

Instructions

In a large pot bring coconut water to a boil then reduce heat and add in arborio rice. Stir constantly until water is fully absorbed.

Add in the coconut milk, vanilla, and sugar and cook over medium heat for 10-15 minutes or until rice is soft and most of the liquid has been absorbed and your risotto is creamy.

Serve either warm or chilled with lemon blueberry compote.

Lemon Blueberry Compote

2 cups fresh blueberries

3 tbsp water

1/4 cup honey

1 lemon

In a small sauce pan combine 1 cup of the blueberries, water, honey and juice of the lemon. Simmer for 10 minutes stirring often. Add in remaining cup of blueberries and simmer another 5 minutes. Remove from heat and allow to cool.

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Coconut Milk Hot Chocolate

This delicious hot chocolate gives the dairy-free people of the world the option to enjoy this classic treat!

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Well, Christmas is over which means one thing in Canada - Boxing Day shopping and trying to find the best sales all while freezing because you had to park about a mile away from each store and you need to go to at least 6 different places.

So what better way to warm up than with a big mug of hot chocolate? Now here is the question, do you know the difference between hot chocolate and hot cocoa? Hot cocoa is made with cocoa powder and hot chocolate is from melting down chocolate. So to use up all those bars of chocolate you inevitably have leftover hot chocolate is a natural choice. Making it with coconut milk also means the entire family can enjoy it and you can splurge on one last decadent treat - that is until New Year's Eve!

If you want to make this treat a bit more adult you can always add a shot of baileys of peppermint schnapps. That is only if your celebrations plan to continue on for the rest of the week!

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prep time 5 minutes

cook time 10 minutes

total time 15 minutes

servings 4

Ingredients

1 can light coconut milk

1 can regular coconut milk

1 bar of solid milk chocolate

1 bar solid dark chocolate

1 tbsp vanilla

1 tbsp almond extract

Instructions

In a large sauce heat both cans of coconut milk and whisk until smooth. Break chocolate into pieces and place into milk. Slowly bring to a low simmer until chocolate is melted. Simmer 5 minutes then add vanilla and almond extract. Serve immediately.

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