A Recipe for Turks and Caicos

I've been wanting to make this recipe (or one similar) for a long time, so when my in-laws decided to was time to whip it up, you bet I was onboard! The only downside is this recipe takes three months to make, but, it doesn't have to! You can let it steep as long as you like. It could even be ready by tomorrow! This is a warm, comforting, relaxing goodtime recipe. It's infused with a heavy dose of tropical paradise and sprinkled with laughter. It's full of sandy toes, sea turtles, snorkeling, good food and sunbathing, just what a pale ass honkey like myself needs. The best part is I get to share it with such wonderful company!

A Recipe for Turks and Caicos

Inspired by Wanderlust

Makes 1 wonderful vacation

For this recipe you will need:

• 12 days off from work
• 1 dog-sitter
• 2 humans
• 2 (minimum) really good books
• 12 bottles (minimum) of vegan sunscreen, depending on your skin's aversion to the sun
• 2 carry-ons
• 2 suitcases
• 8 flights round trip
• 22 hours of flying time
• 1 beachfront villa
• 1 Turks and Caicos island
• 11 days of pure, tropical joy

The days off might be the hardest to find, but I bet if you look hard enough you find 'em. Tell your boss that you'll pack him/her in your suitcase. That usually works. Next round up a dog-sitter, this could be even more difficult to find depending on your situation .Combine remaining ingredients until you find peace and happiness. Let it relax for as long as you can, keeping the mixture warm and sandy. I like to make this recipe (or an adaption of it) as often as financially possible, to help keep my sanity.

Three months can't go by soon enough!

What vacations have you been on recently?

This is from our last tropical recipe, Oahu Hawaii.

Thai Coconut Curry with Kelp Noodles

This is a unique dish. Crunchy and creamy, it's Thai-ishly delicious! It has all the ingredients for a darn good Thai dinner. Coconut milk, lemongrass, basil, cilantro, red curry, lime juice, and mungbeans. The gang's all here!

I wouldn't call kelp noodles a staple in our house. They're pretty spendy up here in The Last Frontier. These little translucent strands of goodness are chewy and almost crunchy if not soaked prior to use. They take on pretty much any flavor, like tofu would, and alone are completely flavorless. You know those tofu shirataki noodles, the ones that smell all rotten fishy? Ick. Not the kelp noodles, nope. Surprisingly enough though...you'd think if either one would smell it would definitely be the kelp noodles, but they don't. Yay!

When I do splurge on them, I like to make something fun. Something bold, and something super delicious. Enter, Thai Coconut Curry with Kelp Noodles. I like to top mine with pan fried tempeh, fresh mung beans, and chopped cilantro, but you can top yours with whatever you want! This recipe has all the ingredients for a darn good Thai-a-licious dinner. Coconut milk, lemongrass, basil, cilantro, red curry, lime juice, mung beans...yum! All that's missing is the fish sauce, but since we're vegan, we won't be missing it.

Inspired by The Spunky Coconut

Serves 2

Thai Coconut Curry with Kelp Noodles

• For the Noodles
• 12 oz. package of kelp noodles
• 1 Tbsp. lime juice

• For the Sauce
• 1/2 cup full-fat canned coconut milk (shake it up real good first, store the remainder in fridge for smoothies!)
• 1 Tbsp. tomato paste
• 1/2 Tbsp. red curry paste
• 1 Tbsp. rice wine vinegar
• 1 Tbsp. erythritol or sugar
• 1/2 Tbsp. lime juice
• 1/2 Tbsp. lemongrass paste or chopped
• 1/2 Tbsp. chopped basil leaves
• 1/4 tsp. onion powder
• 1/4 tsp. garlic powder
• 1/4 tsp. ground coriander
• 1/4 tsp. ground ginger
• 1/8 tsp. ground cumin
• 1/8 tsp. chili powder
• small sprinkle of chipotle chili powder or cayenne pepper

• For the Topping
• half a block of chopped tempeh
• 1 tsp. coconut oil
• 1/2 cup mung beans
• cilantro for garnishing

Rinse those kelp noodles and give them a good drain. Place them in a medium size bowl and bathe them in lukewarm water. Add the lime juice and massage them for a couple minutes. A bath and a massage...dang, I wanna be a kelp noodle! Let them soak for 20 minutes or so while preparing the sauce. If lime juice won't volunteer itself, go ahead and use lemon juice instead. What a rude lime. Don't omit the juice though, as the acid is important to help the noodles relax a little bit. And don't forget to massage a bit...spoil those little kelp noodles!

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Add all the sauce ingredients into a small saucepan and whisk to combine, over low heat. Don't allow it bubble.

Slice the tempeh into small, thin bricks about the length of a thumb. Pour about 1 Tbsp. of prepared sauce into small frying pan along with coconut oil. Saute until tempeh is starts browning, about 5-10 minutes.

Now that those pampered kelp noodles have had their day in the sun, drain them well and add the sauce to the bowl in which they were soaking and mix them up! Divide the sauced kelp into two bowls (or one if you're feeling especially ravenous), and top with the cooked tempeh, mung beans and chopped cilantro. Roasted garlic crunchies or some siracha would also be a great addition. The longer the curry sits, the better it gets, so go ahead and put it in a timeout if you want.

Unique Dark Chocolate Peanut Butter Cups

Velvety, rich dark chocolate combined with salty peanut butter...and inside, surprise goodies of your own, personal choosing. What's better than that?

But  first, a lesson. It's a simple one. Don't set utensils by the burner! Easy enough, I know, but sometimes a reminder is necessary. This was mine. Out of the corner of my eye a tiny, dancing, red flame.

Wait, a flame?! ... and smoke...oh dear. It was caught soon enough, however, and put out by me frantically waving the spatula about as if I were Ron Weasley trying to cast a spell, with my burning spatula broken wand. A sharp, "eeek!"  And, "No sweetie, nothing's wrong. Don't come in here!"  And then it was all over.

I am always putting things in "precarious" positions, as Todd would say. It's his most fervent pet peeve. He has this look, it's a "You have placed that (insert any random household item) in a very precarious position, Katie" sort of look. Think a dinner plate, delicately balancing on a sofa arm. A cup brimming with hot tea, teetering on the edge of the table. Gleaming knives, blade up in the drying rack. A bubbling pot on the stove, handle sticking out, ready to clothesline it's unassuming victim. You get the idea. It's part of my charm though, I am sure of it. Back to this look he has though, it is a very impressive and effective look...as far as looks go. Was my bamboo spatula worth it all? For these Unique Dark Chocolate Peanut Butter Cups, absolutely. They are really very simple and quick, too, provided you aren't having to put out (and cover up) any small kitchen fires.

I love how adaptable these little cups of heaven are to each person's unique taste. Don't like dark chocolate? Use milk chocolate. Not a molasses fan (I love it's earthy profile)? Use honey or agave nectar, instead. Almond butter more your thing? Go for it, or use hazelnut, macadamia or cashew butter for that matter. The Kahula can be replaced with pretty much any extract or liqueur, and as for the add-ins, put in anything that makes you tickled pink! I used matcha powder and loose-leaf chai tea. Crystallized ginger, finely chopped nuts, cocoa nibs, smoked chipotle chili powder, jam, lavender or even wasabi would be delightful!

Unique Dark Chocolate Peanut Butter Cups

Adapted from Sprouted Kitchen

Makes 7 cups

• 3 1/2 oz. dark chocolate
• 1/4 cup natural peanut butter
• 1 Tbsp. molasses (or honey, agave nectar, etc.)
• 1/2 Tbsp. powdered sugar
• 1 tsp. Hazelnut Kahlua (or vanilla extract, Bailey's Irish Cream, any other liqueur or extract)
• generous sprinkle of pink Himalayan salt
• optional fun add-ins (matcha, lavender, crystallized ginger, chopped nuts, jam, etc.)

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- A Note: This recipe makes about seven thinner cups (see image). The recipe can be doubled if a more robust cup is warranted. I think you'll find, however, these are so dark and scrumptious, that a thinner cup is all that is needed to satisfy!

Break up the chocolate in a small stovetop approved bowl. Place bowl over a small saucepan with just enough water so it doesn't quite touch the bottom of the bowl. Bring water below to a boil, then turn low so as to just keep a slight boil. Whisk chocolate intermittently to get rid of any clumps and to ensure the chocolate doesn't burn.

While chocolate is melting, mix together remaining ingredients in a small bowl except for any add-ins you wish to use. Stir with a spoon so everything is well combined and then continue for at least a few more minutes until the mix reaches a tacky consistency that can be formed into a small ball.

When the chocolate is melted and smooth, place a teaspoonful into base of cupcake liner. Tilt the liner around until the chocolate is covering the entire bottom. Next, form about a one and a half teaspoons of peanut butter mixture into a small ball and flatten slightly with fingers. Place in bottom of liner on top of chocolate, and cover with about one teaspoon more of chocolate. Sprinkle salt on top. Continue with remaining cups.

If using any add-ins, sprinkle them on top of the peanut butter ball in the liner and then when covered with chocolate, sprinkle more on top. That way you'll know which ones are which!

Place on a plate and cover with cling wrap. Refrigerate for at least thirty minutes. Keep stored in fridge and take pride in the fact that you never have buy those vastly inferior storebought cups again. Sit back, bite in, and revel in your snootiness.

Behold the beauty.