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.
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.
No-bake Coconut Mango Mousse Cake
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)
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.
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.
Soba cucumber Salad with Soy Wasabi Dressing
100% pure black sesame oil
Fresh lemon juice
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.