PUMPKIN COCONUT CURRY
Servings: 6 | Prep: 10 min. | Cook: 20 min. | Total: 30 min.
Ingredients:
1 medium onion, diced | 3 garlic cloves, minced | 2 Tbsp. extra virgin olive oil | 1 Tbsp. red curry paste | 1 tsp. ground ginger | 1 tsp. ground cumin | 3 cups pumpkin, peeled, seeded and diced | 1 can (15 oz.) coconut milk | 2 cups vegetable broth | 2 tsp. kosher salt | ½ tsp. white pepper | cilantro (garnish, optional)
Directions:
Dice the onion and mince the garlic. Peel, remove seeds, and dice the pumpkin. Heat a large pot over medium heat. Add the olive oil, onions, and garlic, and cook until they become translucent. Add the curry paste, ginger, and cumin and stir until fragrant. Add coconut milk, vegetable broth, salt & pepper. Cover and cook for about 20 minutes, or until the pumpkin is tender. Remove from heat and blend, using an immersion blender or a regular blender. Serve with cilantro and additional coconut milk (optional).
Tips and Tricks
Replace the pumpkin with butternut squash or 15 oz. of pumpkin puree if fresh pumpkin is not available.
CHOCOLATE ZUCCHINI BREAD
Servings: 1 loaf (10 slices) | Prep: 20 min. | Cook: 55 min. | Total: 1 hr. 15 min.
Ingredients:
1 cup all-purpose flour | ¾ cup unsweetened cocoa powder | 1 tsp. baking soda | ½ tsp. baking powder | ½ tsp. salt | 1 cup chocolate chips, divided | 2 eggs, room temperature | ¼ cup vegetable oil | ⅓ cup yogurt | ¾ cup granulated sugar | 2 tsp. vanilla extract | 1 ½ cup zucchini, shredded
Directions:
Preheat oven to 350°. Grease a 9×5-inch loaf pan with nonstick spray. Set aside. Whisk flour, cocoa powder, baking soda, baking powder, and salt in a large mixing bowl. Mix in ¾ cup chocolate chips. Set aside. Combine the eggs, oil, yogurt, sugar, and vanilla in a separate bowl. Stir until mixed. Slowly add the wet ingredients to the dry ingredients and mix until well combined. Shred the zucchini using a box grater. Fold the zucchini into the batter. Bake for 55 minutes. Cover the bread with aluminum foil halfway through baking to prevent the top from overcooking. Bread is done when a toothpick inserted in the center comes out clean. Start checking for around 45 minutes to ensure doneness, as oven temperatures can vary. Let cool on a wire rack for 1 hour. Press the remaining ¼ cup of chocolate chips on top of the bread when cooled.
Tips and Tricks
Use a food processor to shred the zucchini, leaving the moisture. Do not blot dry.
BUTTERNUT SQUASH VEGETARIAN CHILI
Servings: 8 | Prep: 30 min. | Cook: 30 min. | Total: 1 hr.
Ingredients:
1 jar (12 oz.) roasted red bell peppers | 1 poblano pepper, seeded, diced | 1 jalapeño, seeded, diced | 1 red onion, diced | 4 garlic cloves, minced | 3 Tbsp. extra virgin olive oil | 1 Tbsp. ground cumin | ½ tsp. crushed red pepper | 1 ½ smoked paprika | 1 ½ cup butternut squash, peeled, seeded, cubed | 28 oz. whole peeled tomato | 1 can (15 oz.) cannellini beans | 1 can (15 oz.) pinto beans | 1 can (15 oz.) black beans | 1 ½ cups Vegetable stock | 1 lime, juiced | 2 tsp. salt | ½ tsp. black pepper
Directions:
Drain the red bell peppers and dice. Remove the seeds and dice the poblano and jalapeño peppers. Chop the onion and garlic. Heat a large pot over medium heat. Add olive oil, onions, garlic, and peppers. Cook until they become translucent. Add the spices and stir until fragrant. Peel, remove the seeds, and dice the butternut squash, then add it to the pot. Crush the tomatoes in a separate bowl and add them to the pot. Add the beans, vegetable stock, and lime juice. Cook for 30 minutes. Season with salt and pepper and serve.
Tips and Tricks
Roasting the peppers will add deeper flavor. To roast peppers, line a baking sheet with parchment. Preheat oven to 375°. Coat the peppers with olive oil and place them in the oven. Once the peppers have started to blacken, remove from the oven and cover with plastic wrap for 15 minutes. Using a paper towel, scrape off the skin. Remove the seeds and dice.
(approximately 35 minutes)
Jennifer Basjel
Jennifer is a private chef in Dallas, TX, with a passion for home-cooked meals with a global influence. In addition to cooking, she hosts an Italian cooking show on national streaming television. To follow her, go to JenniferBajsel.com or find her on Instagram @jennifer_bajsel
