Stay Green

Today is National Earth Day! To celebrate this awesome day with our stay-at-home friends and family we’re staying green! This means I’m creating vegan recipes with ingredients provided by the earth. Cool, huh? I’ll be making Sweet and Sour Cauliflower and a Vegan Skillet Cookie. All easy and tasty recipes!

Sweet and Sour Cauliflower

This recipe is perfect to eat with white rice or brown rice.

Ingredients needed:

1 small head cauliflower florets

3 tablespoons of Kelapo Coconut Oil

2 tablespoons of water

1 ½ tablespoon of corn starch


1 cup Vegetable broth (with salt)

¼ cup of Tamari sauce

3 tablespoons of brown sugar

2 teaspoons of chili flakes

2 tablespoons of Tahini

6 garlic cloves (chopped)

3 tablespoons of rice vinegar

1 tablespoon of spring onions (for garnish)

1 teaspoon of sesame seeds (for garnish)

Start by making the sauce. In a large bowl, add the vegetable broth, tamari sauce, rice vinegar, brown sugar, tahini, chili flakes, and chopped garlic. Whisk ingredients together until combined then set aside. Next, wash and cut the cauliflower into 1 ½ to 2-inch size florets. In a pan, add the chopped cauliflower and a splash of water then turn the stove onto medium heat. Stir and cover the cauliflower. Let cook for about 5 to 6 minutes. Once the cauliflower has softened in consistency, add in half of the sauce and stir until coated. Let the sauce cook with the cauliflower for about 4 to 5 minutes, or until sauce is absorbed. Make sure to reduce the heat to low is the sauce looks like it’s drying up or burning. Next, add in the corn into the remaining sweet and sour sauce then stir. Pour the sauce into the cauliflower and cook until it thickens. Serve with your choice of white or brown rice and garnish with spring onions and sesame seeds. Enjoy!

Vegan Skillet Cookie

Ingredients needed:

½ cup of Kelapo Coconut Oil

1 cup brown sugar

1 teaspoon vanilla extract

2 tablespoons almond milk

1 ½ cups of all-purpose flour

1 tablespoon of cornstarch

½ teaspoon of baking soda

¼ teaspoon of salt

½ cup of vegan chocolate chips

Vegan Caramel Sauce

1 cup of coconut cream

¾ cup of brown sugar

1 tablespoon of cornstarch

Salt (to taste)- optional


You’ll want to start by making the Vegan Caramel Sauce. In a hot pan, add the coconut cream, brown sugar, and cornstarch. Heat over medium-high heat, stirring constantly while the coconut cream melts. The mixture will get bubbly and almost foamy. Lower the heat to a simmer and stir frequently for about 5 minutes. Add a pinch of salt for salted caramel taste! Remove from heat. The caramel can be used immediately or let it cool and it will thicken considerably.


To start making the cookie, preheat the oven to 350 degrees. In a 10-inch cast-iron pan, melt the Kelapo Coconut Oil. Once it’s melted, remove from heat and add the brown sugar. Stir well to combine, then add the vanilla extract and almond milk, and mix until well combined. Stir in the flour, cornstarch, baking soda, and salt. Stir in the chocolate chips, and then press evenly into the pan with your hands. Pop in the oven to bake for 15 to 20 minutes or until the edges are golden brown. The inside will still be slightly gooey, which is how it should be! Serve immediately and top with Vegan Caramel Sauce! Add extra chocolate chips for a melted chocolate effect and vegan vanilla ice cream on the side. Grab 4 spoons and enjoy with the family.

We can also stay conscious and participate in Earth Hour! While this is mainly done on March 28th, we can celebrate on Earth Day as well! Simply turn off your power for an hour and light some candles.

Let us know how your Earth Hour went or if you enjoyed these vegan recipes in the comments below!

Peace, love and Kelapo



Related Posts Plugin for WordPress, Blogger...

Post a Comment

Your email is never published nor shared.
Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>