Sorry, no Super Bowl recipes here. Although, depending on your crowd, I bet you could show up with this and it’d get eaten. Or maybe not. But then lucky for you, you’d have a hell of a Monday lunch already made. Touchdown.
Put anything with a label next to it that says Ginger Curry Lime Vinaigrette, and I’d jump on that faster than any football player moves on the field.
Speaking of fast, did you know the actual time the ball is in play, on average, during a game is 11 minutes? This leaves 174 minutes for everything else. Like walking away from the TV and eating quinoa, yeah?
I’m not football-obsessed. And when the Eagles aren’t in the running, this becomes even more blatant. It reaches the point where I don’t even realize the Super Bowl is airing until the Tuesday beforehand. So forget planning any game day snacks on Food-Fitness-FreshAir and pretending I’m a fan. In actuality, I’m not really a fan of most Super Bowl snacks, anyway. I’d much rather have a huge bowl of this winter squash and quinoa in front of me. Although, these Cauliflower “Wings” do have me eyeing (and Pinning!) them.
I would love to hear what you’re cooking up this weekend, Super Bowl related or not. Hit me with a curveball so I can get behind all the party food, please.
I’ve been doing a ton of cooking with friends lately, which I love. There’s something special about gathering around cutting boards and cookbooks, and creating something from scratch. Especially when it means spending time with people who make you laugh and forget all your worries. Nights of food and laughter will always be my favorite.
This month has been filled with lots of those, making it feel as if Christmas came early. Minus all the Christmas cookies. I have yet to bake one holiday treat this year! Gasp. Throw me some ideas, friends. This weekend, I shall bake. And get down with some DIY gifting.
Because all that free time spent cooking lately means I have lots and lots of gifting to catch up on this weekend. Cue morning yoga and evening wine to keep my sanity. And some of this leftover pumpkin coconut curry from an earlier silliness-filled cooking sesh with the help of Louie, my new sous chef. (Every food blogger needs a sous chef, right? My mom likes to think I need a dishwasher, too…but that’s another story.)
Coconut curry holds a sweet spot in my life. As of lately, black rice does too. Combine the two, and you’re in for a treat. Not only does the orange pumpkin in this recipe look beautifully with the rice, but it compliments its nuttiness as well.
Creamy and slightly rich, but packed full of so many healthy ingredients, this is the kind of meal to bring out when dining with company. Want to show the world vegan food can taste great? Make coconut curry. And add pumpkin, cashews, veggies and cilantro.
This is not faint on flavor. Add it to your dinner rotation and it too will feel like Christmas came early, all times of the year.