Earlier this month, I finally shared my recipe for the 100% classic vanilla bean creme brulee. You can absolutely never go wrong with this dessert, and it’s loved by all ages.

BUT, I also love playing with tradition once in awhile. I’ve been known to whip up creme brulee flavors like grapefruit creme brulee or lemon creme brulee when it’s citrus season, pumpkin creme brulee for Thanksgiving, and even Christmas creme brulee featuring gingerbread spices.

But one thing I haven’t done until now is experiment with the dairy base of the custard. I’ve always used heavy cream for a rich, traditional flavor.

Today, I’m changing things up by combining cream and coconut milk for a tropical twist on this classic dessert. This coconut creme brulee is an amazing way to end a summer meal, or a perfect dessert for Easter.

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The culinary school I went to focused on very classical French techniques (something like a lentil pasta sauce would be unheard of in the classical textbooks). Before dawn, the Baking students would get started on all-butter croissants.

At the same time, the students running the school’s restaurant would be roasting veal bones for stock. An hour later, the Breakfast & Pantry class would come in and begin making veggie quiche and bacon in the oven.

The Pastry students came in later and would go to the storeroom refrigerator to retrieve an ungodly amount of butter for their tasks that day. The rhythm of the school was the same, day after day, year after year.

And in the middle of all of the beef bones, sockeye salmon and eggshells, was a chef instructor who ate a vegan, raw food diet. Well, he ate that diet at home.

His job made it impossible to eat that way while he was instructing, as he had to taste all of his student’s work. But yeah, in his free time, he was a vegan.

Because of him, the students learned at least one vegan dish in those school kitchens that were usually full of roasted chicken and poached eggs.

He taught some classes how to make savory oatmeal for dinner. On my rotation, the assignment was a vegetable lasagna recipe and vegan lentil curry.

The post Vegan Lentil Curry (Lentil Vegetable Curry) appeared first on Foxes Love Lemons.

Do any kids like coconut? I know I sure didn’t when I was young. Any coconut-related Halloween candy went directly to my parents as soon as I got home from trick-or treating.

But, I now understand coconut’s charm and adore it. Coconut shrimp with creamy sauce is on our menu at least once a month, and frozen chocolate bananas covered with coconut flakes and coconut creme brulee are some of my favorite sweet treats. Shredded coconut is essential in my carrot cake smoothie.

As an adult, I now take advantage of children’s distaste for coconut. Every year at Halloween, I buy a big bag of Almond Joys or Mounds bars “for the trick-or-treaters,” (wink wink nudge nudge) as well as other candy.

In the “before times,” we always passed out candy by holding out the bowl and letting the kids pick which piece they want. Shockingly – at the end of the night, we’re left with a big bowl of Almond Joys. Then I’m forced to eat them. It’s a curse, I tell ya.

This coconut risotto with lime shrimp is my way of making up for those childhood years where I didn’t like coconut. Just like my mushroom and kale risotto and goat cheese risotto, it’s a fun little kitchen project that works well for Sunday dinner.

And it satisfies my coconut craving all year around!

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I’ve been sharing a little bit about about my husband and I’s recent 10th anniversary trip to Maui on my Instagram account. It was an amazing trip, with lots of relaxation, snorkeling, golf (for him), shave ice (for me), driving around the island and beach hopping.

We also tried açaí bowls for the first time, and fell in love with them.

An açaí bowl is basically just a smoothie in a bowl, topped with stuff. The smoothie should, of course, contain açaí berries (usually in a dried powder form blended into the smoothie).

Açaí is a South American fruit that is considered a superfood thanks to it’s crazy amount of antioxidants and other nutritional benefits.

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So, I have something to confess when it comes to slow cooker recipes.

Even though most people seem to prefer (they even beg me for!) slow cooker recipes where you just dump all the ingredients into the pot, set the timer for eight hours, and then dig in – those are not my favorite.

Yes, they are simple and quick to prepare and don’t require many dishes. It works well for crockpot soups, and if you like that method, you’ll like my Slow Cooker Lentil & Sausage Soup.

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I guess between some Asian chicken salad I made on Monday, and today’s Thai Curry Potato Soup, this week kind of has an Asian theme around here. This ends up happening to me a lot, even though I don’t plan things like that.

I’ll often have two cocktail recipes in a week, or like, two weeks straight of chicken recipes. Have you noticed? I guess I just make, photograph and post recipes that I’m in the mood for at any given time, and I guess this week it’s all about those Asian flavors!

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