Green Garden

This recipe is from the wonderful vegan cookbook author Nava Atlas.

The recipe calls for coconut milk, which many people avoid because of its high level of saturated fat.

If using coconut milk: Be sure to purchase canned coconut milk, not a coconut milk beverage in an aseptic package or gable-top container. When you open the can, carefully stir the contents to homogenize them (you might even want to pour and scrape the contents into a bowl before doing this). Coconut milk should be used sparingly because of its high fat content. I suggest using 1/4 can; freeze the rest in three 1/4 cup portions, to be used another time in this or another recipe. (Canned coconut milk does not keep well in the refrigerator.)

If you want to avoid coconut: leave out the coconut milk and add some coconut extract. One brand is Flavorganics.