Half medium butternut squash, skinned and diced (marinated in rapeseed oil and sea salt over two nights in the fridge*)
One head of cauliflower, chopped
Bunch of Italian parsley, chopped
Two tbsp of curry spices
Sprinkling of sea salt
Modicum of coarse black pepper
* this is not essential to the dish
After photo. This dish, devoured by your guests.
Directions
Add cooking oil to a warming wok on medium to medium-high heat
Add garlic, yellow onion, and ginger to wok. Cook until tender -- just before the onions start to turn brown.
Toss in the carrots, chili pepper, and the spices. Let simmer for another couple of minutes.
Mix in the cauliflower, squash, to-MAY-toes, and green pepper.
Pour the coconut milk into the wok and bring to a boil, stirring occasionally.
Reduce heat to medium, cover the wok, and let simmer and enjoy the glorious fragrances of curry and coconut filling your kitchen.
After 30 minutes, check the texture of the squash. If it is still too firm for your liking, let simmer for another 10, checking every now and again until it reaches the desired texture for your palate.
Once the veggies are at their peak texture and color, remove from heat, and add the parsley as a garnish.
Lastly, send a call, a tweet, a d-m to your guests to let them know that dinner is ready and for them to prepare to be *AMAZED!*
Add vegetables to a large bowl with the oil, and the spices for coating.
Evenly spread the coated vegetables on a baking sheet that has been covered with aluminum foil.
Place in the oven on the middle rack. Let cook for 30 minutes, then turn vegetables to allow them to cook uniformly. Cook for another 15 minutes, or until their texture is slightly crisp.
Enjoy as a side dish or GO BANANAS AND EAT THE ENTIRE 8 SERVINGS IN ONE SITTING!
Veggie Bean Chili: The only chili recipe you'll ever need.
This chili is spice level 3.5/5 stars -- extra medium, if you will. Please adjust the spices to suit your palate. The dish is perfectly suited for a main course over white rice, as a side dish for dipping, or *even* enjoyed as a midnight snack, because, why not?!
1/4 cup chili powder (don't be afraid to add more!)
1 tablespoon ground black pepper
1 (15 ounce) can kidney beans, drained
1 (15 ounce) can garbanzo beans, drained
1 (15 ounce) can black beans
1 (15 ounce) can whole kernel corn
Directions
Heat the olive oil in a large pot over medium heat. Stir in the onion, half of the garlic, half of the carrots and season with bay leaves, cumin, oregano, and salt. Cook and stir until veggies are tender, but before the onion starts to brown, then mix in the celery, sweet bell peppers, jalapeno peppers, garlic, and green chile peppers. When vegetables are heated through, mix in the vegetarian ground "meat" crumbles [optional]. Reduce heat to low, cover pot, and simmer 5 minutes.
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
Pro tips:
Don't forget to taste as you go!
It's okay to let this simmer for a couple hours on a very low temp -- it will fill your home with a lovely aroma!
I discovered this dish at the food bar at PCC - Columbia City. After trying it one evening, I decided it would be an excellent addition to the menu for the Autumn Equinox celebration. This soft dish can be served cold, warm, or at room temperature.
Ingredients (for 8 servings)
4 cups vegetable stock
2 cups quinoa
¼ cup olive oil
1 medium butternut squash - peeled, seeded, and diced (~2lbs)
2 medium sized zucchini squashes, turned on end, sliced lengthwise on north-south axis, then along the east-west axis, then chopped at about a 1/4in piece. (like this)
1 bunch green onions, chopped
1 cup fresh parsley, chopped
1 lime, juiced
~dash of sea salt or kosher salt, black pepper, and pixie dust, to taste.
Directions
Bring vegetable stock to a rolling boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, about 15-20 minutes (a little quicker than white rice). Remove from heat.
Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchini in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, and parsley into the stuffing.
Drizzle with lime juice to taste. Click your heels twice together to complete the magic.
Enjoy as a snack, side dish, or as a main entree.
Pro tips:
If the recipe turns out bland, continue to add salt and pepper to the mix to suit your palate.
New squash soup recipe. Found it on the interwebs. It is gosh dang delicious!
Ingredients (for 8 servings)
1 Tbsp coconut oil
2 medium sized yellow onions, diced
3-6 cloves garlic, minced
1 medium sized butternut squash (~2lbs)
Pinch each sea salt + black pepper, plus more to taste
1 1/2 Tbsp curry powder
1/4 tsp ground cinnamon
1 14-ounce can full fat coconut milk, (*OR* skip the soup and just chug a can of the milk. It’s about 300% of your fat DV, 20% of your iron DV, and 100% delicious!)
2 cups of vegetable broth
1-2 tsp chili garlic paste
Directions
Heat a large pot over medium heat.
Once hot, add oil, onions, and garlic. Sauté for 2 minutes, stirring frequently.
Add butternut squash and season with a pinch each salt and pepper, curry powder, and ground cinnamon. Stir to coat. Then cover and cook for 4 minutes, stirring occasionally.
Add coconut milk, vegetable broth, and chili garlic paste.
Bring to a low boil over medium heat and then reduce heat to low, cover, and simmer for 15 minutes or until butternut squash is fork tender.
Use an immersion blender, or transfer soup to a blender, and purée on high until creamy and smooth. If using a blender, return soup back to pot.
Taste and adjust seasonings, adding more curry powder, salt, or chili paste as needed. Continue cooking for a few more minutes over medium heat.
Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month. Best when fresh and with a loaf of hearty bread and/or multi-grain flax seed nut thins crackers!
Pro tips:
Make a lot of this soup, freeze it, then enjoy it year-round!