October 2, 2013

#31day October Writing Challenge >>> Day TWO!

After my very unsuccessful attempt at a new recipe last week, I was determined not to raise my white flag. (wait, that is the saying for surrendering, right?)


If you follow me on instagram you're well aware that I haven't been feeling too I opted for curry. 

Eat curry, no worries!

Not only was it delicious but the experience was fabulous. The baby was soooo good and let mommy was wonderful! 
I was roasting, blending, sautéing, and TASTING. 
nom nom nom. 

I'm totally that girl who gets a new outfit and where it...constantly, making it anything but new. 
I guess I'm kinda phasey?? (made up word)

Right now, I'm in a phase with the Queen of Quinoa blog. 

This lovely wintery and scrumptious soup can be found right HERE.

Curried Cauliflower & Squash Soup


  • 1 acorn squash, halved with the seeds removed
  • 1 head of yellow cauliflower, chopped into florets
  • 1 medium white onion, chopped
  • 1 medium carrot, peeled and chopped
  • 1 parsnip, peeled  and chopped
  • 1 cup vegetable broth (I use Imagine’s No-Chicken Broth)
  • 3 cups filtered water
  • 1/4 cup unsweetened coconut milk
  • 2 tablespoons curry powder
  • 1 tablespoon mustard seeds
  • 1 teaspoon turmeric
  • 2 tablespoons olive oil
  • Salt and pepper to taste
Preheat the oven to 400 degrees F.In a shallow baking dish, add 1/4 inch of water and place the two squash halved face down. Place in the center of the oven for 20 – 30 minutes.
While the squash is cooking, toss the cauliflower with 1 tablespoon olive oil, 1 tablespoon curry powder and mustard seeds. Add salt and pepper to taste. Place on a baking sheet and roast in the oven for 10 – 15 minutes, turning halfway through.
On the stovetop, heat the remaining tablespoon of oil in a large sauce pan and sauté the onions, carrots and parsnips together until the onions are translucent and the carrots have begun to soften. Add the cauliflower when it is done roasting, and sauté for another few minutes.When the squash is done, scoop the flesh out of the skins and add it to the pot. Add the vegetable broth, water, coconut milk, salt, pepper and the remainder of your spices (add more of any if you’d like) and bring the soup to a boil. Turn it down to medium-low and let it simmer for another 10 – 15 minutes.
Take the soup off the heat and with an immersion blender, or in a food processor, puree it until it’s smooth and creamy.
Serve piping hot with a side of flatbreads (totally perfect for dipping!). Garnish with a touch of coconut milk if you so choose. Enjoy and stay warm! 


I opted not to make the quinoa flatbread but I did invent a new salad!!


cooked quinoa
fresh carrots
curry powder
green onion
dash of olive oil


In a baggie toss olive oil, carrots, onion, and a few dashes of curry together. Top on salad and pour dressing!

Coconut Agave Mustard Dressing

I'm quite proud of my new dressing concoction. Somebody tell me why I haven't been cooking with coconut milk this whole time??? It's SOOOOOO yummy!!!


Agave nectar
Coconut milk

Stir all three together and taste to your liking. 


I'm giving myself a standing ovation for this one!!!

Three cheers to DAY 2 in the October writing challenge!!!

It doesn't take a rocket scientist to figure out this one is all about TASTE. 
The best part of this meal is that it incorparates ingredients I never cook with and it feels very ethnic. 
I'm spicy, and I like working with new spices! 
Happy Tuesday y'all. 

Two down, 29 to go!

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