I don’t really write recipes–I’d rather spend my time cooking. But my friends Dawn and Helen asked me to put this one together. It’s inspired by RG Enriquez of Astig Vegan, a blogger you should definitely check out if you want to explore vegan and/or Filipino food.
This recipe is vegan, but you could modify it to meet your dietary needs or taste preferences. It can stand alone as a main dish or as a hearty side. Eat it with rice and bagoong if you’re feeling Filipino.
Kabocha Squash and Kale in Coconut Milk
- 1 tablespoon vegan margarine (or your fat of choice)
- 1/2 an onion, chopped
- 2 cloves garlic, minced
- 1 bunch kale, middle stems removed and leaves torn into bite-sized pieces
- 4-6 cups kabocha squash, peeled and chopped into 1-inch pieces (half of a small-to-medium squash)
- 2 14 oz. cans unsweetened coconut milk
- Salt and pepper to taste
Melt vegan margarine over medium-high heat in a large saucepan or Dutch oven. Add chopped onion and cook 3-5 minutes until soft and translucent. Put in minced garlic and cook for another minute. Stir in kale and cook for 5 minutes until kale is wilted. Place chopped squash in pan, pour in coconut milk, and add salt and pepper. Bring to a boil, and then turn heat to low and simmer for 15-20 minutes, stirring occasionally. You’ll know it’s done when you can easily pierce the squash with a fork. Taste and add more salt and pepper to your liking.
I’ve decided to join Kalsada Coffee’s mission to support Filipino coffee farmers and bring the Philippine coffee industry back to its former glory, one farm at a time. Kalsada Coffee is currently in Kickstarter mode and is 80% funded with less than 2 days to go. I invite you to consider backing this Kickstarter. You can find more info at kalsada.org. Salamat!
While many in the United States have spent much of this winter enduring one snowstorm after another, here in Seattle we’ve been enjoying balmy, spring-like days featuring bright blue skies, blossoming trees, and glorious sunsets.
Then Mother Nature reminded Seattleites that we live in Seattle.
And that it’s March.
On this wet, gray day, I craved a warm and comforting dish. I also needed something that was healthy and in line with the grain-free, dairy-free diet that I’ve been following for the last 8 months. I opened my fridge, spied a box of mushrooms, and knew exactly what I should make.
My dad drives me crazy. Not in an endearing, “Oh, Daaaad” TV-sitcom kind of way. More like a he-makes-me-want-to-punch-a-hole-in-a-wall feeling.
Every year, I dread Father’s Day. Friends post sweet photos and memories on Facebook of their fathers. They talk about the lessons their dads have taught them, how their dads inspire them, and how their dads are their best friends.
I have nothing like that to share. And it hurts.
It’s 5:30 in the morning. I’m in my basement staring bleary-eyed at my laptop, and I’m sweating—a lot—as I do my best to follow an online workout video.
After completing a particularly grueling set of exercises, the instructor takes a quick break on her mat. She catches her breath and says, “I don’t enjoy that. Not at all.”
The moment makes me laugh because it is exactly what I was thinking. It also inspires me because right after the instructor says this, she launches into another set of challenging moves.
This is Jenn Jordan and For the Glow.
A few weeks ago, an acquaintance of mine named Michael sent me a message asking if we could get together and cook.
He wrote, “One of my favorite ways to get to know someone is to learn how to cook something.”
It was an unexpected and lovely invitation to connect.