Tag Archives: Coconut Milk

Recipe – Kabocha Squash and Kale in Coconut Milk

Kabocha squash and kale in coconut milk

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 

Ingredients:

  • 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

Directions:

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.

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Filed under Filipino food, Recipes, Savory

Creamy Coconut Garlic Mushrooms Healthy Way to Satisfy Comfort Food Craving

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.

Rainy day in Seattle

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.

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Filed under For the Glow, Savory