Soba Zen & Mango Bliss

P1080559

P1080576

A publisher friend from Singapore came to visit me today and brought me a whole stack of beautifully bound cookbooks.  We sat in Starbucks chatting about our love for food while all of a sudden we noticed a patch of translucent blue in the opaque grey sky — a thread of white cloud laced in it.  This is the first time in weeks since I last saw blue sky.  Our hungry eyes fed on this little piece of heaven as if it was the most delightful thing in the whole wide world.

P1080590

I returned to my apartment feeling like celebrating this day with less haze by making something special from my newly acquired cookbooks, but I found that I didn’t have most of the ingredients required in the recipes.  I must go find ingredients this weekend.  After taking stock of what I had on my shelves and in my fridge, I was able to prepare a very Zen like simple meal for lunch.  It was clean, refreshing and delicious.

Inspiration struck when I went out to the balcony and saw that my Ipoh mangos had ripened in the warm weather to perfection.  I would make tropical vegan desserts with fresh mangos and fresh coconuts!  

They turned out magnificently. A couple of friends came over after work and enjoyed the desserts so much that they all had seconds.

P1080572

P1080588

No-bake Coconut Mango Mousse Cake

Ingredients:

2 fresh mangos (save half a mango for topping and decoration)

1 to 1 1/2 young coconut meat (depending on how thick the coconut meat is)

3 to 4 tablespoons extra virgin coconut oil

Sugar to taste

1 teaspoon cornstarch

Mint leaves for garnish (and it taste great with the dessert)

P1080580

Preparation:

Scoop out the coconut meat from the shell.  Blend with coconut oil and sugar until smooth.  Leave in a flat bottom container rubbed with coconut oil.  (I used a rectangular plastic take-out box.)

Leave the box in the freezer for 30 minutes while slicing the mangos and blending them with coconut oil, cornstarch and sugar.  Add the mango mixture to the same container on top of the congealed coconut mixture.  Put it back to freezer for another 30 to 45 minutes until congealed.  Transfer to the fridge before eating.

The coconut oil will begin to soften at room temperature.  It is important to keep the cake in the fridge.

P1080583

P1080586

Coconut Mango Chia Pudding

You can find mango chia pudding recipe from of previous blog.  The only difference is that I used a whole fresh coconut instead of any milk.  I blended the coconut juice with the meat and use that instead of milk.

P1080558

Soba cucumber Salad with Soy Wasabi Dressing

Ingredients:

Soba noodle

Japanese cucumber

Soy sauce

100% pure black sesame oil

Rice Vinegar

Wasabi paste

Fresh lemon juice

P1080563

Preparation:

Cook Soba according to package instruction.  Drain and rinse with cold water. Add a little sesame oil to coat.

Please reference my previous blog for the soy wasabi dressing.  The recipe called for mirin, which is a Japanese rice wine, but I didn’t have any today.  I added a dash of lemon juice instead.

It’s maddening how I still haven’t found measuring cups and spoons to give precise amount of ingredients, but it was fun to experiment, tasting and adjusting as I cooked.

2 thoughts on “Soba Zen & Mango Bliss

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s