Chef's Choice

Fruity dessert fans rejoice! 🥳 These mango passionfruit cheesecake pots by rebecca 🍋‍🟩 the zesty lime 🇨🇦 are creamy, fruity, tropical and totally dairy free! 🥭 Made so simple using the Chef's Choice Foods MFR incredible coconut milk (naturally best tasting without gums and thickeners), mango slices, and passionfruit pulp! 🙌🏻

Mango Passionfruit Cheesecake Pots
(Makes 6 cheesecake pots)

INGREDIENTS:

Cheesecake Filling:
1 1/4 cup (200g) raw cashews, soaked
1/2 cup (150g) vegan cream cheese
1/2 cup (120ml) Chef's Choice Foods MFR Coconut Milk
2 tbsp maple syrup or agave syrup
3 tbsp lime (or lemon) juice
1/4 tsp fine sea salt

Mango Passionfruit topping:
1 tin Chef's Choice Foods MFR Mango in Syrup, strained
6-8 tbsp (110-145g) Chef's Choice Foods MFR Passionfruit Pulp
2 tbsp lime juice

Biscuit Crumble:
150g (approx. 10) digestive biscuits
2 tbsp coconut oil, melted

OPTIONAL:
1 punnet fresh strawberries, diced
Handful of fresh raspberries

METHOD:
CHEESECAKE FILLING: Add the cashews to a heatproof bowl and completely cover with boiling water. Soak for 1 hour (or 4-5 hours/overnight in cold water).

Once the cashews are softened, drain and add to a blender along with the cream cheese, Chef's Choice coconut milk, maple syrup, lime juice, and salt. Blend until completely smooth. Transfer to a bowl and chill in the fridge while preparing the other components.

FRUIT PUREE: Strain the juice from the mango flesh, then combine with the passion fruit pulp and lime juice in a blender or food processor and blend until smooth.

BISCUIT CRUMBLE: Melt coconut oil in the microwave or on the stovetop, then leave to cool for a few minutes. Break the biscuits into pieces and add to a blender or food processor. Pulse to a fine crumb, then stir in the melted coconut oil.

Ready for this? Let's make Coconut Sweet Potato Sago Dessert 💜

Ingredients
500g purple sweet potatoes *peeled & cubed
1/4 cup sago
1L of water
1 can Chef's Choice Foods MFR coconut milk
40-60g of sugar *adjust to taste
1/2 tsp sea salt

In a large pot add sweet potatoes, sago and water, bring water to a boil. Stirring to prevent sticking. Continue cooking on medium heat for 5 mins.

Cover with lid and let simmer on low for 10 minutes. Turn off the heat, cover with lid, let sit for 10 minutes.

Add Chef's Choice coconut milk, sugar and salt to taste. Mix well, refrigerate for at least 1 hour to cool and serve chilled.

What a creative way to make Khanom Krok without any special equipment!! Thank you to the talented ThaiChef Food | Chef Peach 👩‍🍳 for this awesome hack! 🙌🏼

Khanom Krok or Coconut Rice Pancakes at Home • Thai Street Food Dessert 😍😍

🟠ingredients
Mixture 1
20g Sugar
1 tsp Sea salt
50g Streamed rice
60g Water
125g Rice flour
325ml Chef's Choice Foods MFR Coconut milk (our Coconut Cream works perfectly too)

•••blend and rest mixture for 30 mins•••

Mixture 2
250ml Chef's Choice Foods MFR Coconut milk (our coconut cream works well too)
1/2 tbsp + 1 tsp Rice flour
1/4 tsp Sea salt
60g Sugar

•cook on Low Heat
•always mix the mixture before cook

Let’s make a Red Curry Crispy Rice Salad 🌶️ This is officially part of my summer meal plan. So fresh, so flavorful, and so delicious! The texture is everyyyyything.

Think fresh veggies and greens, avocado, baked tofu, crispy rice, all tossed in a creamy red curry coconut sauce made with my faves by Chef's Choice Foods MFR

Crispy Rice
3 cups cooked rice, cooled
2 Tbsp soy sauce
2 tsp sesame oil
1 tsp garlic powder

Curry Dressing
1 Tbsp coconut oil
1 heaping Tbsp Chef's Choice Foods MFR red curry paste
1 can Chef's Choice Foods MFR coconut milk
2 tsp minced garlic
2 tsp minced ginger
2 tsp sugar
juice of ½ lime

Salad
10 oz mixed greens or romaine
1 large bell pepper, sliced
1 large cucumber, sliced
2 ripe avocados, peeled and sliced
10 oz baked tofu

Get the full recipe on Megan's page 💖

Wait What?! Papaya ice cream 😍 Kay has done it again ~ we're freezing up the papaya right now! Are you ready? 🍨🧡

Papaya is one of my favorite fruits, and it makes such good ice cream with this hack. Make sure you use a super ripe papaya, the riper it is, the sweeter and more flavorful it’ll be and easier to blend too. I used Chef's Choice Foods MFR coconut milk because it pairs perfectly with papaya and gives it the dreamiest tropical creaminess.

You found the shortcut to takeout-level curry 🍜

Creamy peanut red curry noodles made with Chef’s Choice coconut milk, red curry paste and vegan fish sauce.

Rich coconut + bold curry + peanut = perfection.

Save this for your next craving!

Ingredients
• 400g noodles of choice, cooked
• 4 tablespoons peanut butter
• 1 tablespoon Chef's Choice Foods MFR Vegan Fish Sauce
• 2 tablespoons Chef's Choice Foods MFR Red Curry Paste
• 1 tablespoon sweetener of choice
• 400ml can Chef's Choice Foods MFR Coconut Milk
• 2 scallions, finely sliced
• 2 garlic cloves, minced
• 1 inch fresh ginger, minced
• 2 carrots, sliced into strips
• 1 red bell pepper, sliced
• 50g unsalted roasted peanuts, chopped
• Sprinkle of Chef's Choice Foods MFR Fried Red Onion
• Fresh chilli, cilantro, optional, for garnish

Method
1. In a bowl, whisk together the peanut butter, Chef's Choice vegan fish sauce, Chef's Choice red curry paste, palm sugar, and Chef's Choice coconut milk until combined.
2. Fry a couple tablespoons of cooking oil in a large saucepan and sauté the scallions, garlic and ginger for 2 minutes until fragrant.
3. Add the carrots and red pepper and cook for another 2-3 minutes, stirring often.
4. Add in the cooked noodles, along with the peanut butter red curry sauce and the chopped peanuts. Stir and heat until heated through.
5. Serve with extra chopped peanuts, fresh cillantro, sliced scallions, and a sprinkle of fried red onion.

Easy Cucumber Salad 🥒 filled with To(fu)na Salad by the amazing Elle 🐇 😛🌊

Elle has a full series of "CHILLED"🧊 where she makes refreshing hot weather friendly dishes that require little to no heat to make 🍃

This might be the easiest sushi I ever tried! I turned tofu into a savory oceanic tofu-na salad with the best vegan fish sauce I found to date, it’s from Chef's Choice Foods MFR they’re Thai vegan family owned brand 🥹

🍱 TO MAKE:
1 large cucumber
6 oz extra firm tofu
2 tbsp Chef's Choice Foods MFR vegan fish sauce
1 tbsp sriracha sauce
1-2 tsp white miso
1 carrot
2 scallion
Extra Chef's Choice Foods MFR sriracha sauce, vegan mayo, and furikake for toppings