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Coconut-Apple-Ginger Dal

Coconut-Apple-Ginger Dal

This velvety lentil soup is the antidote to holiday excess; skip the yogurt to make it vegan. We love using red lentils because they finish cooking in 20 minutes and break down quickly.

Ingredients

  • 2 Tbsp. virgin coconut oil
  • ½ large onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 3" piece ginger, peeled, finely chopped
  • 1 large apple (unpeeled), grated on the large holes of a box grater
  • 1 13.5-oz. can coconut milk
  • Kosher salt, freshly ground pepper
  • Plain yogurt, cilantro leaves, and toasted unsweetened coconut flakes (for serving)

Recipe Preparation

  • Heat oil in a large pot over medium-high. Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. Add onion, garlic, and ginger and cook, stirring, until softened, about 3 minutes. Add apple and lentils and stir to coat. Stir in coconut milk and 2½ cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 20–25 minutes. Add lime juice and season with salt and pepper.

  • Divide dal among bowls and top with yogurt, cilantro, and coconut flakes; season with more pepper.

Reviews SectionOh yea and I only added one can of coconut milk when I doubled the recipe.AnonymousSouthern Maine06/29/20So good! I doubled the recipe and increased the cumin and turmeric and added veggie stock as mentioned in some of the reviews. I felt like like something else was missing,so I grounded some coriander seeds and boy did that add a ton of flavor. I topped it off with some sprigs of cilantro and coconut yogurt. Yummy!AnonymousSouthern Maine06/29/20Love this recipe, but I need calorie count and macros. I make this often and am just guessing. It is important that I track. For sure hose of you who don’t have this issue, the recipe is super easy to put together, quick to cook and delicious all rolled into one.AnonymousAjijic, Mexico06/27/20Loved this recipe! Not too sweet, although I did indeed follow the suggestion in the comments of increasing the spices the second time I made it, and it turned out even nicer.AnonymousLeuven, BE06/05/20Far to sweet and bland :( I did put more garlic, ginger and spices, but the apple, onion and coconut milk were overwhelmingly sweet. It does not have a nice balance. Then again, others have had success with this dish, so maybe the fault was with my ingredients...?delicious. had a lot of leftover and have been eating it almost every day over rice.Amazing. You might think the apple and the coconut milk will make this too sweet but it barely even has any hint of sweetness (especially when you triple/quadruple the cumin and turmeric like others have said). Some other notes:- Recipe says chop ginger and grate apple. Flip that.- Instead of just water, try using some veggie stock too- Again, Increase spices for sure (I used 2 tsp of cumin, 1 tsp of turmeric, and 1/2 tsp of cayanne, I even threw in some curry powder just for shitsngigs)AnonymousWashington, DC04/23/20This is hands down my favorite Bon Appetit pantry staple meal ever. I've made it 3 times now and always keep these ingredients stocked in my kitchen. It's so simple to throw together (the most time consuming part is shredding the apple) and then you just mindlessly let it go on the stove until it's done simmering! Plus it's incredibly filling while being vegetarian/vegan.AnonymousWashington, DC - quarantine kitchen04/11/20Another 5 star from bon appetit. Making this again.Cubed the apples.(added 4 nuggetized carrots w/ aromatics, the chopped core of a cauliflower with the apples, and sliced cilantro stems last ~5 mins b/c dal means empty the veg bin. Added lime zest with the juice.)Skipped toppings except a wee sprinkle of cilantro leaves.Pigged out.This is delicious! I read the previous reviews and I also upped the spices -1 1/2 tsp of cumin, 1 tsp of turmeric, and just a pinch of cayenne so the littles in the house could eat it. I chopped two small apples into small pieces, and at the end of cooking, used the immersion blender for a course blend. Don’t forget the toasted coconut, cilantro, and a dollop of plain yogurt for serving. Yum!AnonymousCalifornia03/04/20This was excellent and super easy. I read the comments and upped the Cumin and turmeric to a teaspoon apiece, and the Cayenne to 1/2 a teaspoon. Also added half a hot pepper. I'm making the Turmeric Oil from another BA dal recipe to add on top f the dal. Really really delicious.AnonymousCallicoon, NY01/23/20Fantastic recipe! I modified it slightly by cooking it for MUCH longer, turning it into more of a stew than a soup. Instead of cooking it for the suggested 20-25 mins, I let it simmer for close to an hour because I like my lentils tender. DO ADD MORE CUMIN AND TURMERIC. The recipe's suggested amount would make for very bland soup.I added handfuls of spinach in the last 10 minutes of cooking time. I served the dal on a bed of warm rice and topped it with a dollop of Greek yogurt and drizzled calamansi (Philippine lime). As a topping, I added fresh, thin apple slices and diced tomatoes because I couldn't find unsweetened coconut flakes. So delicious! Highly recommend. I may add apples to everything now.eandradaPhilippines01/18/20My kids did not like this at all, and they usually like dal. They said it tastes like oatmeal. I have made dal that I liked better. It was ok.AnonymousWaterloo, ON01/15/20This has become a reliable repeat in our household. Like everyone else, I double/triple the spices, but I also cut the apple into chunks rather than grating it. I found that the grated apple lost much of its flavor to the rest of the dish, whereas chunks mean you get exceptionally delicious bites with great texture. Also can't go wrong with broth in place of water, if you've got it. And this recipe is very friendly to additions of other veg! Fantastic flavors and tastes even better the next day. You could probably even add chickpeas if you wanted to go all out and make it chana dal. Or you could just make a side of rice. Hard to go wrong, regardless!newsome.megane8667Jacksonville, FL01/07/20I have never felt compelled to write a review on anything in my life... until I made this at 10pm on a weeknight and it’s changed my life. It’s too good not to make this all the time! Double the spices (I just went hard and eyeballed them) and DOUBLE THE RECIPE. You will be mad if you don’t because it’s gonna disappear because you ate the whole pot in one serving.kennedymikaela5292Portland, OR11/14/19Great dish. Doubled the spices and wish I made more. Will definitely make again.AnonymousMiami, Florida10/20/19Usually I double (or triple) the spices, but I still adore this dish. It relies mostly on pantry staples and is easily adaptable. This last time I added carrots and squash, substituted water with veg broth, then served it with flatbread from another BA recipe. A cheap and easy meal that's great to add to your rotation!This is delicious! I doubled the spices and added the jalapeño for a pop of flavour. This recipe is going into my rotation.AnonymousVancouver Canada03/07/19Really liked this, but the listed spice amounts were not enough for a full flavor. I added extra of all the spices, and used 1/2 veggie broth instead of just 2.5 cups of water and liked how it came out. Also: I recommend leaving some pieces of apple larger, because they cook into really tender and delicious chunks and give the soup some texture.It was okay but lacking depth that I expect in a dal recipe with this spectrum of flavors. 1/4 tsp each of ground spices for this amount of dal is pretty light. Even doubling kept the flavors too subtle. Added a seeded and de-veined serrano pepper finely minced with the onions and garlic which helped. Not sure where to go with this. Very pretty however.dbaublisProvidence12/12/18Great flavors, perfectly spiced, and quick to make with pantry staples. Looking forward to making this one again!This is yummy! I prefer it less spicy with no lime juice (I accidentally forgot to add the lime juice the first time I made it and liked it better before I corrected my error).AnonymousSan Francisco11/21/18Super simple and delicious! So fast to make!LOVE THIS! Next time, double the recipe - it's soooo good! Surprisingly sweet with a fuji apple, balanced with some heat (I added in a tiny piece of thai bird chili along with the cayenne). Had only cumin seeds so toasted them first and ground them - gave it extra flavor. Cooked the whole dish a little bit longer than called for. Looking forward to tomorrow to taste the half-bowl of leftovers (I shared) - could it possibly be any better? Yes, I'll make it again. And again.becknallPetaluma, CA11/11/18I made this recipe this morning and thought it was DELICIOUS! I did add a minced jalapeno because I like a little heat, and I also added quite a bit more water because I like my dal on the soupy side. The flavors were wonderful--to die for with that coconut milk--and it was super quick.kscahiva606232Colorado Springs10/28/18

Yotam Ottolenghi’s coconut recipes

I am in desperate need of a bit of fantasy right now. What with everything going on in the world, not least the inauguration of President Trump yesterday, I’ve never felt more like running away to a tropical island where harmony prevails. It’s not going to happen, I know, so I guess I’ll just have to stick to the next best tropical thing: coconut. If food can transport, coconut is the perfect vehicle in which I can float away and dream of better views.


Vegetarian Spiced Lentil (Dal) Soup with Apples, Ginger and Tumeric

I’m not kidding, this vegetarian soup with lentils is absolutely delicious! Second helpings by everyone at dinner! I love a challenge, especially for the weekly @supperchallenge. For “apple” this week, I want to cook apples in a savory way. When I came across a recipe for Coconut Apple Ginger Dal from Epicurious, I was….well, curious. My version is quite similar, but I want spices to be balanced and pronounced. Admittedly, it is to the detriment of the apple. The apple provides a sweetness and supports the depth of flavors similar to vanilla in a cake. You can’t taste it specifically, but it helps marry all the flavors.

Learning: Lentils are legumes and often classified as a pulse. Pulses are dried edible seeds in the legume family. Being high in protein and fiber, they are also low in fat. <Doesn’t that sound like the makings of a Superfood to you?> While there are plenty of prairie and farmers in Alberta and Saskatchewan, did you know Canada supplies 1/3 of the global pulse trade? That’s >25,000 Canadian farmers feeding the world. <Wait, there’s >25,000 farmers in Canada?? Wow!

The term, dal is a term for pulses that don’t need pre-soaking. This recipe is quick for a weekday meal! Check! Vegetarian. Check! Flavorful and good for you! Check! If this recipe is any indication, lentils should get a much better rep!


Apple Recipes for Harvest Time!

It’s that time of year again when we start thinking of the changing leaves, cooler weather, comfy sweaters, and of course, warm apple cider. As the apple harvest approaches, we rounded up delicious recipes that will have you using apples in every meal until Halloween!

Amazing Apple-tizers

Apples may not be the first thing that comes to mind when you think about appetizers, but the crispy fruit actually makes for a great starter! This fantastic Crock Pot Apple Butter spread is perfect for setting the stage, and homemade is ALWAYS better than store-bought varieties. We love the idea of serving this delectable apple butter with graham crackers or even toasted bread. Is your mouth watering, yet?

For an unexpected sweet and spicy mix, try these Apple Chips as a snack or appetizer. The use of ancho chili powder plus cayenne pepper is sure to please the palate of family member who like a little spice, and it’s a great recipe to add to your arsenal for an unexpected fall treat.

Main Core-ses

Apples pair well with so many spices, it’s no wonder that there are a bunch of options for using them in your main courses. Apple-Sage Roasted Turkey will have your hungry horde drooling as the smell of turkey with a hint of apple wafts out of the kitchen. This recipe uses apple cider as well as the apples themselves, which is tastily enhanced with the sage for this main dish.

On a chilly evening, there’s no better way to warm up than a velvety lentil soup. A delightful mix of flavors, Coconut Apple Ginger Dal will please even the pickiest of eaters. This vegetarian dish can be made vegan by skipping the yogurt, so everyone can dig in.

There are few recipes more universally adored than the classic sloppy joe. For a healthier and fruitier take on the old favorite, try Apple-Tarragon Turkey Sloppy Joes . Adults and kids alike will be clamoring for second helpings, so don’t expect any leftovers of this crowd-pleasing meal!

Sweet Treats and Apple Eats

When it comes to dessert, few things can evoke as much anticipation as apple cobbler. The aromatic taste treat might just bring your neighbors over to see what’s cooking! This traditional Apple Cobbler Recipe is sweet enough on its own, but will send you and any guests to nirvana when paired with some vanilla ice cream.

Want to step outside of the expected and serve a beautiful and delicious dessert? Look no further than these incredible Cheesecake Stuffed Baked Apples . Filled with cheesecake and topped with graham cracker crumbs and caramel, we won’t blame you if you eat the whole batch!

No list of apple goodness would ever be complete without a classic Apple Pie. Martha Stewart‘s Perfect Apple Pie recipe is sure to satisfy. We love anything that comes out of Martha’s kitchen, but she takes this staple and makes it downright perfection.

The Gourmet Kitchens in Southshore

Get baking in your very own gourmet kitchen here at Southshore. You’ll love our expansive kitchen islands, tons of storage space, and walk-in pantries in the dozens of floor plans from high-quality builders, Richmond American , Taylor Morrison , and Toll Brothers , starting in the $400s. To enjoy the crisp fall air, check out our resort-style amenities, our miles of trails, and of course, direct access to the gorgeous 820-acre Aurora Reservoir.


Coconut Ginger Apple Dal

The most searched terms on the internet in January are “Healthy eating, diets & detoxing.” So many people desperately want to be healthy and lose weight, and yet by February 99% of the folks abandon their resolutions and reach for a doughnut.
Why? They set their goals and expectations too high and too much. The 1% who succeed every time are the ones who start slow making just one change at a time, but with consistency, persistence, and patience the whole year. Something to think about.
In the meanwhile, try this low cal, detoxing, easy, and delicious dish to empower and motivate you on your journey to health & happiness in 2019.

Ingredients

2 tbsp. organic extra virgin coconut oil
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
1/4 tsp. ground tumeric
1/2 large onion, finely chopped
2 garlic cloves chopped
1 piece of ginger, grated or chopped
11/2 cups organic red or green lentils
1 can of organic coconut milk (13.5-oz)
2 tbsp. fresh lime juice
Kosher or sea salt and freshly ground pepper to taste

Optional
Cilantro leaves, toasted unsweetened coconut flakes preferably organic
Hot sauce

Heat oil in a large pot over medium-high.
Add onion, garlic, and ginger and cook until softened, about 3 minutes.
Add cayenne, cumin, and turmeric and stir for about a minute.
Add the apple and lentils and stir well.
Add the coconut milk and 2 1/2 cups water and bring to a boil.
Reduce heat and simmer occasionally stirring until the lentils are completely soft and dal is thick. It takes about 20–25 minutes.
Add lime juice and season with salt and pepper.
Serve in individual bowls and enjoy as is or with cilantro, coconut flakes, and a dash of hot sauce and extra freshly ground pepper, if you prefer.


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How to Feed Your Family on a Tight Budget – 20 Cheap Ways to Save

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Are you worried about how you’re going to feed your family this month? If so, you’re not alone.

According to a May 2020 analysis by Feeding America, pre-pandemic, 37 million people, including 11 million children, lived in a food-insecure household. Due to the economic impacts of COVID-19, Feeding America expects food insecurity to increase in the United States in 2020 and beyond.

The U.S. is one of the world’s wealthiest countries, yet the World Economic Forum reports that we have one of the highest percentages of children living in poverty.

Many families go through tough financial stretches at some point. And having to organize a grocery list and put food on the table when you’re juggling bills is an incredibly stressful experience. But knowing where to shop, how to meal-plan, and what to buy can help you make the best of a difficult situation and save money on groceries until things improve.


Shortcut puff pastry (page 102)

From Bon Appétit Magazine, November 2018: The Thanksgiving Kitchen Bon Appétit Magazine, November 2018

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  • Categories: Pies, tarts & pastries Quick / easy Cooking ahead Vegetarian
  • Ingredients: all-purpose flour butter


Cinnamon Toast Crunch Protein Balls

Cinnamon Toast Crunch Protein Balls. Just like the best cereal from your childhood! Protein balls are the best. It is so convenient to have them on hand! Whether you want to eat them after a workout, for a snack, or for dessert, these will always be there for you!

Ingredients

1 ½ cups oat flour (Blend quick oats)

¼ cup vanilla protein powder (I used Orgain)

Replacements

You can replace the peanut butter for any nut or seed butter and the maple syrup with agave.

1. In a large bowl mix together the oat flour, vanilla protein powder, ground cinnamon, and peanut butter. I melted my peanut butter so it would be easier to mix.

2. After combined, stir in the maple syrup and vanilla. You may need more maple syrup to form them into balls more easily.

3. Form them into 1 tbsp balls.

4. Freeze for 30-60 minutes.

5. Dust them in cinnamon! I dusted every other ball in cinnamon for a good switch up. Enjoy!