Coconut Milk Whipped Cream 1. Place a can of coconut milk (MUST BE FULL-FAT) in the fridge overnight. 2. Remove the chilled can from fridge and FLIP it upside down. 3. Open the can and separate the coconut liquid. You won't need it. 4. Scoop the coconut solids into chilled bowl. 5. Whip the cream with hand mixer until fluffy. 6. Add in a touch of sweetener and vanilla extract and whip again. Store leftovers in sealed container in the fridge for up to 2 weeks. Re-whip it when you need it.
Crunchy on the outside and tender on the inside, these vegan "chicken" nuggets are yummy. Make these in advance and freeze them for a quick lunch. Take a few out of the bag and zap them in the microwave for about 1 minute.Try them with MVC
Feminism and Fritters (Vegan Crispy Lentil Fritters)