This soup is simple but has some really definitive and bold flavors that will warm your bones during this chilly weather.
I know, Gai means chicken and so you can't veganize this. Well, it happened, thanks to the genuineness that is Minimalist Baker. This soup is just as I remember it being, flavors rich with ginger, lemongrass and coconut with an added sweetness from roasted butternut squash. With the cool weather rolling in, this is just perfect for a chilly night!
My grandmother gave me her crepe pan!! This is a huge deal. My childhood can literally be summed up by me and my grandma making crepes together. So naturally the first thing I did was make her famous crepes- these are not them. The second thing I did was experiment- yes, this is the experiment. They were phenomenal. She would love them.
The best carrots are roasted carrots! Whether roasted with pesto, orange-ginger roasted, cinnamon roasted or these beauties- curry roasted with a delicious peanut sauce drizzle! These would be great served over some warm couscous with golden raisins! Give it a try.
These butternut squash rounds are crazy easily and delicious, they're dressed with a super yummy tangy and sweet ginger-balsamic reduction. You can lay these beauties over a bed of baby greens or some tri-colored quinoa for something a little more substantial.
I love Indian food but never go for the chickpea-centered dishes. I enjoy chickpeas, but I'm never crazy about making a meal of them. With that said, I am crazy about these chickpeas! I wanted to make something that was a little different but still took 30 minutes and not a lot of work. Hey, I'm on vacation- I'm feeling like a lounge-lizard here. Can I be blamed? This recipe is enough for 4-6 people, but since we were only two we ended up eating this for 3 days straight and oh my god it was just as phenomenal on day 2 and 3 was it was the first bite.
Everyone loves a good Buddha Bowl, am I right? Rich of so many vibrant veggies and roasted chickpeas. It's magical. I even brought a container of it to my soul sister who was in for a 12 hour work day- bleh, those are terrible, aren't they? She texted me saying, and I quote: "I would seriously eat this every day if I could". I think it's time you make this. It's the perfect meal, ridiculously nutrient rich and bursting with a million different flavors that come together to create the perfect bite.
Yesterday while swimming underwater I looked up and a sliver on sunshine illuminated the pool to a gorgeous turquoise blue. There was a magenta flower laying just a few inches below the surface, it's color amplified with the sun. It was precisely that moment when a stream of clarity came to me: the stressors I carry with me is baggage I choose to hold on to. I have the option to let it all go. Being overly analytical and a constant thinker makes it difficult for me to focus on this exact moment. I'm usually planning ahead, making deadlines for myself, often comparing my deadlines to everyone else's. Sometimes I catch myself and return to center by focusing on my breathing, reminding myself to be in the now . But it is usually a matter of time until I once again start living in this transitional state...you know the transitional period I'm sure- the one that that says: "Ill be less stressed after such and such" or "once I've accomplished such and such I'll find time to relax". The problem is, there will always be another 'such and such'. So we can choose to live transitionally, waiting for the next big thing to pass knowing there is always another big thing just around the corner or let it go and have faith in the journey. As long as we are actively working towards our goals, that is enough. Time frames do not matter as we are exactly where the universe needs us to be in this present moment. We are so blessed with an abundant amount of love and opportunity. Each day is a blessing and for me, yesterday was a reminder of that. Look towards everything in your life with gratitude because today you're alive and that in itself is magical.
Oh, also, here are some deliciously simple carrots! :)
Let me start by saying, I've made a lot of really bad curries in my time. So many bad curries that I started to think I was the problem. Was it me? Was I curry-challenged? Apparently not. As it turns out, there are just a lot, and I mean a lot, of bad curry recipes out there. I assure you, this isn't one of them. This Pasanda curry is absolutely incredible. Bowl-licking good. If I took a bite of this with my eyes closed I would've sworn I was eating an Indian restaurant prepared curry, except I knew I wasn't, since I was the one who made it. I'm starting to stray here... the bottom line is: make this curry. I repeat: Make This Curry. Because it's simply delicious.
It was a sunny afternoon over a year ago when I first tried this dish at the Lyon family home. We were gathered around in the living room balancing plates of delectable vegetable dishes on our laps, this being one of them. I remember trying to guess the ingredients in the sauce, there was something so delicious that I couldn't put my finger on. Turns out it was cocoa powder! You're going to have to taste this for yourself to appreciate the magical powers of the cocoa in this dish- then we can sing it's praises together!
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