Teriyaki Coconut Bowl

I love teriyaki! So when the craving hit, I opened the fridge and started brainstorming. I had a young coconut, some veggies and rice noodles. My idea hinged on the texture of the coconut meat. It needs to be firm, but still soft, but not too soft (like spoon meat), that you can’t slice it. This coconut was perfect so a recipe was born.

I marinated the coconut in a sweet and spicy teriyaki sauce. I could have left it like that, just sitting in the marinade. Instead I put it in the dehydrator to make the texture firmer and to get that marinade deep into the coconut meat.

My only regret is that I didn’t have another coconut or more vegetables. Normally I would have broccoli, string beans or snow pea pods thrown in too, but less is more I guess. When you make this don’t be stingy with the vegetables, if you like them, toss them in.

One of the comments we often get is about the cost to eat vegan and/or raw. It’s cheaper than eating meat, especially for me. I cook for one (if you haven’t noticed based on my recipes), so it’s important for me to make recipes that can be made again with a twist. Otherwise I’m stuck with leftovers for a week. It’s not like I can buy one broccoli flower or a quarter pound of rice noodles. I personally like recipes for one, but if that’s not your thing, double or triple the recipe as needed.

RAW VEGAN RECIPE: Teriyaki Coconut Bowl

1 cup raw young coconut meat sliced into strips

1 tblsp fresh ginger juiced or grated (I use a garlic press)

1/2 cup raw Shoyu

1 clove garlic (juiced or grated)

1/8 cup maple syrup

1 tiny red Thai pepper deseeded and sliced thin (or 1/4 tsp red pepper flakes)

1 tsp plantain flour (for thickening)

Rice noodles

Mixed Vegetables of choice

Mix ginger, garlic, pepper, shoyu and maple syrup well. Add flour (optional) until well blended. Marinate coconut and set aside covered for an hour or place in dehydrator at 115 degrees for 30 mins. Place noodles in bowl with room temperature filtered water and stir occasionally making sure the noodles don’t stick. Change water after 15 mins and let sit for an additional 15 minutes. Toss noodles, vegetables and coconut meat with marinade and enjoy.