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Recipe: Pumpkin Dutch Baby with Caramelized Apples

Taste the beautiful days of fall with this Cast Iron Skillet Pumpkin Dutch Baby with Caramelized Apples recipe. Delicious and so easy to prepare! Great for breakfast, brunch or any time at all!

4 servings

–for the Dutch Baby
4 large eggs
1/4 cup whole wheat pastry flour
1/2 cup unsweetened coconut milk
1/4 cup unsweetened pumpkin purée
2 tbsp dark brown sugar
1/2 tsp pure vanilla extract
1/2 tsp pumpkin pie spice
5 tbsp unsalted butter, divided
pinch of kosher salt
–for the caramelized apples
3 tbsp pure maple syrup
1/2 tsp pure vanilla extract
pinch of salt
pinch of ground cinnamon
2-3 pink lady honey crisp apples, cut into thin wedges
powdered sugar, whipped cream or ice cream, for serving

Preheat the oven to 425° with the rack in the middle.
Place a 10″ cast-iron skillet on the rack and heat while you make the batter.
Make the Dutch Baby: Combine the eggs, flour, coconut milk, pumpkin purée, brown sugar, vanilla, pumpkin spice, and salt in a blender. Blend until smooth.
Remove the skillet from the oven and add 2 tablespoons butter, swirl to melt it.
Pour the batter in the hot pan and put the skillet back in the oven. Bake until the pancake is puffy and golden brown, 21 to 24 minutes.
While the pancake is baking, make the Caramelized Apples: Heat a medium cast iron skillet over medium heat. Melt the remaining 3 tablespoons butter, add the maple syrup, vanilla, salt and cinnamon. Add the apples and cook, stirring occasionally, until they soften, become fragrant and the sauce thickens. 10 to 12 minutes. Remove from heat but keep warm.
Serve the Dutch baby with powdered sugar, homemade whipped cream, topped with the apples and any juices left in the skillet.

Recipe: Coconut Pumpkin Rice Pudding

Looking for an easy & delicious recipe that captures all those delicious, cozy fall flavors? Look no further than this Coconut Pumpkin Rice Pudding. It’s naturally sweetened with pure maple syrup and is also vegan & gluten free.

4 servings

1 (13 1/2) ounce can unsweetened full fat coconut milk
2 cups water
1/4 cup pure maple syrup
1/2 cup unsweetened pumpkin puree
1/2 tsp Kosher salt
3/4 tsp pumpkin pie spice
2 tsp pure vanilla extract
1/2 cup Arborio rice, briefly rinsed and drained
brown sugar
sweetened coconut flake
ground cinnamon

Heat the oven to 350˚ F with the rack in the middle.
Bring the coconut milk and water to a boil in a 10″ cast iron skillet over medium-high heat. Mix to combine.
Whisk in the maple syrup, pumpkin puree, salt, pumpkin pie spice and vanilla.
Pour in the rice and mix well to combine.
Place the skillet in the oven and bake for about 50 minutes or until the rice is tender and the pudding is creamy. Stir once in the middle of cooking time.
Remove the skillet from the oven. Stir the pudding and let it sit for 15 minutes before serving.
Sprinkle individual bowls with brown sugar, coconut and cinnamon.

Recipe: Creamed Corn Popsicles

If you already love creamed corn then you must try these Creamed Corn Popsicles! Great for summer entertaining and perfect for outdoor BBQ’s.

4 popsicles

5 ounces cooked corn kernels (unsweetened canned OK too)
12 ounces unsweetened coconut milk from the can
pinch of sea salt
1 dropper full vanilla stevia drops or sweeten to taste with honey, agave or simple syrup

Steam your corn. Let the corn cool a bit. Purée all ingredients in a blender until virtually smooth.
Divide mixture evenly into pop molds. Freeze for about 3 hours or until frozen through.

Recipe: Lightened Up Chicken Korma

The Indian dish Chicken Korma can be a pretty heavy dish, but I’ve lightened it up in this recipe without losing any flavor at all!

4 servings

1 cup basmati rice, cooked to package directions
2 tbsp coconut oil, divided
1 pound boneless chicken breasts, cut into bite sized pieces
2 tbsp water
1/3 cup slivered, toasted almonds
1 tbsp Madras curry powder
1 yellow onion, roughly chopped and divided
1-inch piece of fresh ginger, peeled and sliced
2 cloves garlic
Kosher salt and freshly ground black pepper
1 13.5 ounce can unsweetened, light coconut milk
1/2 cup grape tomatoes, sliced in half
1/2 cup sliced white or crimini mushrooms
8 ounces green beans, sliced into thirds
1/2 cup chopped fresh cilantro

Cook the rice to package directions.
Heat 1 tablespoon of the coconut oil in a 12 inch cast iron skillet over medium heat. Season the chicken with some salt and pepper. Lightly brown the chicken for about 5-6 minutes, making sure to cook all sides. It does not need to be cooked through at this point. Transfer the chicken to a clean plate and set aside.
Puree the water, almonds, curry, 1/2 of the onion, ginger and garlic in a small food processor or blender. Set aside.
Add the remaining coconut oil to the same pan you cooked the chicken in. Add the rest of the chopped onions and sauté until lightly browned, about 10 minutes stirring frequently. Stir in the curry puree. Cook for one minute. Stir in the coconut milk and bring to a simmer. Stir in the tomatoes, onions and green beans, cook for 5 minutes. Add in the chicken, cover and simmer for another 5 minutes or until the chicken is cooked through. Stir in 1/2 of the cilantro. Sprinkle the rest of the cilantro over the top before serving. Serve hot with rice.

Recipe: Vegan Raspberry Steel Cut Oatmeal

We love this quick, easy and very healthy Vegan Raspberry Steel Cut Oatmeal recipe. Great for those busy weekday mornings and you can make it the night before!

4 servings

–raspberry sauce
1 cup fresh or frozen raspberries
splash of water
1 tbsp pure maple syrup or more to taste
–the oats
1 cup steel cut oats
1 (14 ounce) can unsweetened coconut milk
2 cups water
1/4 tsp salt

Make the raspberry sauce. In a small sauce pan, bring the raspberries, water and maple syrup to a boil, then simmer a few minutes until a sauce starts to form. Mash the berries against the sides of the pan so they release their juices. Simmer a few more minutes then remove the pan from the heat.
Bring the oats to a boil with the coconut milk, water and salt. Reduce heat to low and simmer for 25-30 minutes or until the oats are cooked to your liking. Stir frequently to prevent sticking. Mix in 1/2 of the raspberry mixture.
To serve top the oatmeal with the other half of the raspberry sauce.

Recipe: Thai Coconut Shrimp Soup

This delicious Quick & Easy Thai Shrimp Soup recipe can be ready and on your dinner table in just 20 minutes, no need for take-out!

4-6 servings

5 ounces Saifun (mung bean) noodles
2 tbsp canola oil
1 pound small shrimp (51-60 count), peeled and deveined
pinch of salt and pepper
1 yellow onion, diced
2 cloves garlic, minced
1 red bell pepper, chopped into small pieces
1 tbsp freshly grated ginger
1 tbsp chopped fresh lemongrass
3 tbsp Thai red curry paste
3 tbsp fish sauce
2 tbsp soy sauce
2 tbsp freshly squeezed lime juice
4 cups vegetable broth
1 can (13.5 ounces) unsweetened coconut milk
1/4 cup freshly chopped cilantro
–serve with
sliced green onions
freshly chopped cilantro

Cook the noodles to package directions and set aside.
Heat the canola oil in a large soup pot over medium high heat. Cook the shrimp until pink about 2-3 minutes. Transfer the shrimp to a clean bowl, set aside.
Add the onion, garlic and pepper to the pot. Cook about 5 minutes until fragrant and softened.
Stir in the ginger, lemongrass, curry paste, fish sauce, soy sauce and lime juice. Cook about a minute.
Whisk in the broth and coconut milk. Bring the soup to a boil, cook for 8-10 minutes so the soup can thicken a bit and flavors can marry. Season to taste with salt and pepper.
Stir in the shrimp, noodles and cilantro. Serve immediately.

Recipe: Vegan Strawberry Coconut Ice Cream

We love this simple to prepare coconut ice cream. If you don’t have strawberries on hand use any berries you love!

6-8 servings

2 cans (13.5 ounce) full fat coconut milk
1/2 cup pure maple syrup or agave
1 tsp vanilla bean paste
pinch of salt
2 1/4 cups (12 ounces) frozen strawberries, chopped into small pieces

Chill the coconut milk in the refrigerator overnight. Open the cans without turning them upside down. Carefully scoop some of the coconut cream into the bowl of a food processor. Carefully drain any water in the can. Place all of the coconut cream in the bowl.
Add the maple syrup and salt. Pulse until all is well combined and creamy.
Fold in 2 cups of the strawberries. Pour the ice cream batter into a 9×5 loaf pan, smooth with the back of a spoon if needed. Place the rest of the strawberries over the top. Cover with cling wrap.
Freeze for 2-3 hours or until you have ice cream. Consume within a few days.

You can also use fresh strawberries in this. I just love the way the frozen ones cut into such a nice dice.

Recipe: Vegan Maple Golden Milk

I love to drink this vegan milk tea first thing in the morning and in the afternoon. It’s filled with great for you ingredients.

1 vegan golden milk

1 cup unsweetened vanilla almond milk
1/4 cup (from the can) unsweetened light coconut milk
1 tbsp pure maple syrup
1/2 tsp coconut oil
1/4 tsp tumeric powder
top with ground cinnamon or tumeric

Bring the ingredients to a boil, stir to combine. Blend on high until well combined and frothy. Pour into a mug or in a tall glass over ice.

Recipe: Tom Ka Gai Soup (Thai Coconut Curry Chicken Soup)



Recipe: Key Lime Coconut Steel-Cut Oatmeal