Comments on: Bittman’s Vegan Spinach and Chickpeas — Prepared Plastic-free

By: Jen

Jen — Wed, 07 Mar 2012 14:10:18 +0000

Chick peas are great to make in a slow cooker. Dump as many as you’d like in there, cover with water to abt 3 in above the beans and put on low 6-8 hrs.

By: Eve Stavros

Eve Stavros — Tue, 06 Mar 2012 11:01:12 +0000

Kate – Really intrigued to know how to make coconut milk in my French press. Can you please share your process? Thanks!

By: Kate

Kate — Tue, 06 Mar 2012 01:11:35 +0000

Do you have a french press? Because I make coconut milk in mine all the time. It’s really easy.

By: Mary

Mary — Mon, 27 Feb 2012 16:56:05 +0000

I like the outcome of your recipe. I am impressed with the presentation and it looks really delicious. It sounds extremely healthy as well. I can’t wait to give it a try.

By: Julie Andrea

Julie Andrea — Fri, 24 Feb 2012 20:52:32 +0000

Oh dear .. I had no idea about the coconuts and mold. ick I remember being at a co-workers home, she was from Trinidad, and being offered a coconut .. with a spoon! The insides were soft, like jelly! They would bring back to Canada fresh coconuts in their luggage. Apples went down, fish and coconuts came back. lol

Keep up the great work with the blog and sharing your plastic-free adventures with us. Julie Andrea

By: Dmarie

Dmarie — Fri, 24 Feb 2012 11:48:19 +0000

this sounds soo good. thanks for sharing!!

By: Sharyn Dimmick

Sharyn Dimmick — Thu, 23 Feb 2012 20:27:59 +0000

Eve’s comment makes me sad: I love fresh coconut and have eaten it all my life. I assume they ship them here quickly from Mexico or Hawaii. I have made coconut milk from both fresh and dried coconut. They are both good: using fresh coconut tastes better; using dried is easier and faster.

By: Eve Stavros

Eve Stavros — Wed, 22 Feb 2012 12:50:09 +0000

Yikes! A quick follow-up to the coconut milk, as I was researching recipes just now. Once again, when you start to research, you learn some pretty scary/disturbing stuff. This is from Tropical Traditions, a family-owned business selling organic, ethical and healthy tropical oils/products: “Since most people reading this probably do not live in tropical places where you have access to fresh coconuts, the best way to make fresh coconut milk is from a high quality organic dried coconut that is not treated with sulfites and is not sweetened. If you live in a non-tropical climate and see fresh coconuts in your local grocery store, its a good bet that they have already started to mold as fresh coconuts have a very short shelf life. They start molding within a couple of days. Some coconuts that are imported to the U.S. are apparently IRRADIATED (caps are mine) to prevent them from spoiling.”

By: Eve Stavros

Eve Stavros — Wed, 22 Feb 2012 12:40:45 +0000

Love spinach and love garbanzos, so I’m glad to hear this turned out so good. I’ll give it a try! And I’m anxious to hear how the coconut milk experiments turn out, since I use a LOT of coconut milk in my cooking (addicted to Indian flavors…). Today’s the day I try plastic-free homemade tomato paste myself, thanks to 7 lbs of Roma tomatoes on sale. I’ve been missing tomato paste, since I haven’t been able to find the Bionaturae brand you mentioned on the blog ages ago.

By: Beth Terry

Beth Terry — Tue, 21 Feb 2012 22:41:04 +0000

Yep, it’s the coconut milk. I have two coconuts (different kinds waiting on my kitchen table plus some shredded from bulk bin and found a recipe to try. Let the experiments begin.