Kabocha Squash and Red Lentil Curry (V, GF)

photo of kabocha squash-red lentil curry in white bowl on purple placemat on the dinner table

Community cookoffs are a delicious way to bring people together!

It’s almost time again for the Austin Food Blogger Alliance (AFBA) Annual Community Cookoff! This year’s theme is “Oodles of Noodles” and will be held on Sunday, September 23, 2018 from 2-4 pm at the Brew & Brew. It will be a celebration of carbs and the recipes of many chefs working hard to please your palate!

This year’s cookoff motivated me to post about last year’s AFBA 2017 Collossal Curry Cookoff. As a brand new member of the AFBA, I decided to enter my Kabocha Squash and Red Lentil Curry in the cookoff. I was a bit scared, but I thought it would be a good way to meet my fellow AFBA members and showcase the type of food that I cook.

Curries don’t have to be hot to be flavorful, aromatic, and delicious!

I was excited for people to try my vegan curry which was not at all hot and spicy. I wanted to make the curry flavorful (with sweet kabocha squash, fennel, sweet potato, and curry leaves) and spicy rather than hot (with ginger, garlic, turmeric, coriander, cumin, and cinnamon). I also used red lentils to give the curry great body, flavor, and texture. Yum!

fresh ginger and bowl of spices for Kabocha Squash and Red Lentil Curry

Kabocha Squash and Red Lentil Curry (V, GF)
 
Prep time
Cook time
Total time
 
Author:
Serves: 2 quarts
Ingredients
  • 1 cup red lentils
  • 3 tablespoons unrefined coconut oil
  • 1 cup sweet onion, finely diced
  • ½ cup carrot, finely diced
  • ½ cup celery, finely diced
  • 2 fronds fresh curry leaves, chiffonade or 1 bay leaf
  • 1 tablespoon fresh ginger, grated
  • 2 cloves garlic, minced
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
  • ¼ tsp cinnamon powder
  • 1 cup sweet potato, small dice
  • 1 cup fennel bulb, small dice
  • 2 cups kabocha or butternut squash, small dice
  • 1 cup zucchini, small dice
  • 1 teaspoon sea salt
  • ⅛ teaspoon black pepper
  • 1 can full-fat coconut milk
  • 2 cups filtered or spring water
  • 1 teaspoon tamari, or to taste (optional)
  • 1 teaspoon ume plum vinegar, or to taste (optional)
  • ¼ cup fresh cilantro leaves, chopped
  • ¼ cup fresh basil, chiffonade
  • lemon or lime wedges, for garnish
Instructions
  1. Rinse red lentils several times and soak in a bowl with water for about an hour.
  2. Heat heavy-bottomed soup pot on medium heat. When hot, add coconut oil, onion, and pinch of sea salt. Sauté on medium heat until soft.
  3. Add the carrot, celery, curry leaves or bay leaf, ginger, and garlic and sauté on medium heat for 3-4 minutes. Stir in powdered spices.
  4. Add the chopped sweet potato, fennel, squash, zucchini, salt, and pepper. Sauté for 4 minutes.
  5. Drain red lentils and add them to the vegetable sauté. Add water, bring to a boil, then turn to low and simmer until lentils and vegetables are soft, about 20 minutes.
  6. Stir in coconut milk. Season with tamari and ume vinegar (or sea salt). Heat until simmering.
  7. Add fresh herbs and turn off heat.
  8. Serve on top of rice with a squeeze of lemon or lime juice.

3rd place finish!

After a few hours of curry tasting and ballot casting, I was thrilled to get a 3rd place finish, and went home with various gift cards and goodies from local businesses. It ended up being such a fun day!

I hope you’ll try making this recipe when you are in the mood for something sweet, savory, and nourishing. It is delicious with basmati rice and a crisp green side salad. I also add baby spinach when warming up leftovers to give it some freshness.

Sign up for this year’s cookoff!

And by the way, get your tickets here for the 2018 AFBA Oodles of Noodles cookoff on September 23rd. It will be an experience to remember!

Please let me know if you’d like to chat about on-demand cooking lessons, corporate team building, dinner parties, or yoga retreat catering.

7 Healthy Holiday Recipes (GF, dairy-free)

salad with fresh figs, avocado, marcona almonds

I wanted to share some of my favorite healthy holiday recipes with you. My definition of a great recipe is one that is simple (not too many ingredients), wholesome (fresh, whole foods), and hearty (nutrient dense, nourishing), and one that you feel good about feeding to your whole family.

In the fall, we are blessed with an abundance of wonderful ingredients– a true harvest time. Fresh rosemary and thyme, fragrant apples, juicy pomegranate seeds, sweet winter squashes, brussels sprouts, and dark leafy greens are just some of my fall favorites! With Halloween and the World Series behind us, it’s time to start planning some holiday get togethers and make some delicious, homemade food that nourishes the body and soul.

Here are 7 of my favorite holiday recipes that I gathered together for you to try. If something isn’t available in your part of the world, feel free to substitute another ingredient. Please share your cooking adventures in the comments section of each recipe or at the end of this post. I look forward to hearing from you!

Arugula and Fig Salad with Citrus Dressing is amazing to bring to a potluck or include in a festive holiday menu:

salad with fresh figs, avocado, marcona almonds

Creamy Corn Soup with Dulse is comforting, soothing, and super sweet. Pan-fried dulse is crispy and savory garnish to compliment the sweet soup. This soup satisfies the sweet tooth without eating any refined sugar!

photo of creamy corn soup

Wild-Caught Salmon with Fresh Rosemary is a great alternative to turkey, or can be prepared the day after Thanksgiving to go with all of the leftover side dishes!

photo of wild caught maple roasted salmon, green beans, and rice

Maple-Roasted Roasted Brussels Sprouts are a hit with adults and children alike!

Photo of Roasted Brussels Sprouts

Creamy Polenta with Sweet Corn is a great gluten-free side dish instead of stuffing! Leftovers can be heated up for breakfast (like old-fashioned grits) after your holiday meal.

photo of creamy corn polenta

This zesty Cranberry Sauce wth Orange and Ginger is so much better than canned varieties and you can use leftover sauce for a cranberry-apple pie or to add to turkey sandwiches!

photo of cranberry sauce with orange slice

For a sweet treat that is easy to make ahead, try these dairy-free Chocolate-Coco Truffles:

photo of chocolate coco truffles

Enjoy these recipes and others found in the recipes section of my blog. You can type in a search word (like salad, soup, or avocado) and recipes on my site containing those keywords will come up.

Interested in learning how to cook and meeting others that love healthy food? I teach group classes in Austin, Texas (see schedule) as well as private classes, workshops, and dinner parties (contact me below for more information). If you have a group of friends that you’d like to host at your home for a cooking class or dinner party, I’d love to help you with that.

images for healthy holiday recipes

Fresh Cranberry Sauce with Orange and Ginger

cranberry sauce

Cranberry sauce is a beautiful accompaniment for holiday meals, and so much better than any of the canned varieties. Fresh cranberries are sweetened with raisins and apple juice and flavored with orange and ginger, to give it a fresh, zesty taste. There is minimal prep involved, and the recipe can be doubled if you are feeding a crowd!

Homemade Cranberry Sauce
 
Prep time
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Total time
 
Author:
Recipe type: Side Dish
Cuisine: American
Serves: 12 servings
Ingredients
  • ½ cup raisins
  • 1½ cups apple juice
  • 2 cups cranberries
  • pinch unrefined sea salt
  • 1 teaspoon orange zest
  • ½ teaspoon fresh ginger, peeled and finely grated (or more to taste)
Instructions
  1. In medium saucepan, cook raisins in apple juice for about 10 minutes. Add cranberries and sea salt.
  2. Cover, turn down to low, and simmer until cranberries have popped.
  3. Remove lid and reduce sauce to desired consistency. Keep in mind that sauce will gel more when refrigerated.
  4. Remove from heat. Stir in orange zest and ginger juice.

I like to use a microplane zester for both the orange zest and grated ginger. Be careful to very lightly zest the very outer portion of the orange peel, so that you don’t get the bitter white pith in your sauce. Sometimes I will squeeze the juice out of the grated ginger pulp and add that to the sauce rather than including the pulp.

Here is a meal using fresh cranberry sauce that I have been making for my students at The Natural Epicurean to demonstrate Fall Macrobiotic Cooking and Menu Planning. Clockwise from the top: millet-cauliflower mash with mushroom sauce, nishime style vegetables and pan-fried tempeh, fresh cranberry sauce, daikon pickle, and blanched greens with tahini-parsley dressing.

cranberry-sauce
Fall macrobiotic meal featuring fresh cranberry sauce with orange and ginger

Enjoy!

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Questions?

Call or email me to schedule a consultation or talk about one of my services. I love meeting with people, and I’m always happy to chat!

(512) 217-1259

rachel@cookloveheal.com

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Join the Cook Love Heal Community!

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