Talley's Green Grocery: Southwestern Saute with Coconut Oil

Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, September 20, 2006

Southwestern Saute with Coconut Oil

Jyoti's Tasty Tip: Coconut oil is not only meant for the skin. In the Philippines, where I came from, we use coconut oil for cooking too. So. During our organic festival last weekend, without any previous planning, I decided to demonstrate some simple dishes using coconut oil.. Somehow many of you who were present on that day liked it so much and just had to write it down on paper. Now, I've had a chance to write it down so you can duplicate it at home. To those who were not able to come to the food tasting festival, please try it, it’s already been tested for you. Another thing -- you can replace sprouted lentils with cooked beans; pasta with cooked rice; kale with any greens you fancy; lemon juice or balsamic vinegar for red wine vinegar; and Bragg Liquid Aminos for Nama Shoyu. You will be amazed at the results. Chef Jyoti

Yield: 4 - 6 servings Difficulty: medium

Ingredients:

2 tablespoons Spectrum organic coconut oil

3 tablespoons organic pumpkin seeds

3 organic roma tomatoes, diced

1 cup organic crunchy sprouted lentils

2 cups organic pasta, cooked

1 bunch organic kale, stemmed and torn into small pieces

Oshawa Organic Nama Shoyu (unpasteurized tamari), to taste

Spectrum Naturals Organic red wine vinegar, to taste

Organic black pepper, to taste

Directions:

1. In a medium size skillet, heat coconut oil and stir in pumpkin seeds and cook until golden brown.

2. Add tomatoes and cook until slightly soft, about 2 minutes over medium heat.

3. Add sprouted lentils and pasta, stir for few minutes.

4. Add kale at the end and season with Nama Shoyu, red wine vinegar, and black pepper to taste.

5. Cook until kale is soft or wilted.

6. Taste and check seasonings. Serve as a one-dish meal.

Original Talley's recipe by Chef Jyoti Friedland