This curry is the colour of sunset with the taste of the tropics; it’s a bowl of comfort packed with only plant-based goodness. Serve over brown basmati rice with sautéed greens or a side salad.
If you preroast pumpkin, it can save time on a weeknight and will keep for 3 to 5 days in the fridge.
Creamed coconut or manna is great for making coconut milk to your own desired consistency and avoids canned food concerns, including bisphenol A and binders such as xanthan gum.
Preheat oven to 350 F (180 C). Cut pumpkin in half at stem and scoop out seeds. Cut each half into 3 or 4 pieces, depending on size of pumpkin, and place on baking sheet. Drizzle with olive oil and sprinkle salt, pepper, and cayenne to taste. Bake for 30 to 40 minutes until fork tender but not mushy, then allow to cool enough to peel off skin. Chop into rough pieces.
Meanwhile, remove creamed coconut from packages and place in heatproof bowl. Add boiling water and stir to dissolve. Set aside.
Heat olive or coconut oil in large skillet over medium heat, then add onion. Cook for 10 to 12 minutes until soft and golden, then add garlic, turmeric, cinnamon, bay leaves, and salt. Cook for another 5 minutes, stirring often. Add white wine and stir for 2 minutes, then add pumpkin and coconut. Cook for 15 to 20 minutes to allow flavours to combine and pumpkin to soften. If itu2019s becoming too thick, add up to 3/4 cup (180 mL) more water.
Just before serving, add cilantro and cashews.
This Mexican-Mediterranean hybrid dish gleans its tempered kick from parched ancho chilies, the dried form of poblano peppers known for their smoky quality and sweet to moderate heat. It’s a fantastic saucy, and comforting, appetizer or meal on its own. Serve with crusty bread to sop up every last bit of the red sauce, or spoon over cooked grain. Chili choices Experiment with different dried Mexican chili peppers in your dishes. Instead of ancho, other options, each with different heat levels and flavour nuances, include pasilla, guajillo, or morita. Look for them in Latin markets and some supermarkets. For leftover lovers Because the flavours in this dish only deepen with resting time, it’s a definite candidate for serving as leftovers; simply reheat in the oven or microwave. Cheezy choices If possible, compare labels and look for lower-sodium feta options. A ball of fresh mozzarella or bocconcini are great alternatives, or try a block of medium-firm tofu and substitute agave syrup in place of the honey for a vegan-friendly dish.
A good option for both backyard barbecues and healthy snacking, this creamy dip benefits from a little spicy crunch, courtesy of quick-pickled peppers. If you want your dip to have a smoky edge, blend in a chipotle-flavoured salsa. Or forgo the salsa and, instead, blend in a couple tablespoons of tomato paste and a single canned chipotle chili pepper. Extras of the pickled peppers are an exciting topping for burgers, sandwiches, and tacos. TIP : When using prepared chili pepper products such as bottled salsas, examine the ingredient list for items you really don’t want or need, namely sugar and high amounts of sodium.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.