My chipotle coconut vegetables and rice dish is one fantastic concoctions that I have come up with to start eating on the lighter side. I have been desperately trying to watch my caloric intake lately. I have a stubborn ten pounds to lose and right now all I am doing is just maintaining.
And frankly coconut milk is just delicious. I love cooking with it. This recipe works perfect. The coconut milk and sweetened coconut flakes are perfectly sweet along side the spicy chipotle. You can choose any kind of vegetables you have on hand. In the picture above, I have sweet potato, yellow corn, and zucchini.
When I made this dish it was fall and sweet potatoes were in season. My corn and zucchini was from the summer garden and frozen in the freezer from a few months ago. I worked out perfect. I am excited to make this dish with other vegetables like sugar snap peas, carrot sticks, onions, and/or green beans.
Our cost of this recipe.
Being that this recipe is a meatless dish, a homesteader can easily reduce the cost of it. Right now I calculated it around $8.75 for the entire dinner or $2.18 per serving. That cost is if you purchase all the items in the grocery store. I can reduce the cost by growing all my own vegetables. I think the reduction could be about half the cost. The type of vegetables you use also will contribute to how much the cost is for this meal. For instance, Brussels sprouts are typically more expensive than green cabbage.
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