Sunday, September 22, 2013


Welcome, autumn. Sure am enjoying the crisp apples fresh off the tree, the leaves beginning to change color, the chill in the air at night. We've had our first few fires of the year; nothing really beats wood heat. I'm also beginning to crave warm, rich meals. Last night we enjoyed the first of our winter squashes in a delicious curry. In fact, it's such a great recipe I think you should make it today! 

Here it is for you, the first feast of autumn:


1 T curry powder
1 t coriander
1 t cumin
1/4 t cayenne pepper (or more if you like it hot!)
1/2 t salt
1/4 t fresh ground pepper
1 package extra-firm tofu
4 t oil (olive or whatever you like best)
1 large delicata squash, halved, seeded and cut into 1-inch cubes
1 medium onion, halved and sliced
2 t grated fresh ginger
1 can coconut milk
1 t brown sugar
8 c coarsely chopped kale or chard, tough stems removed
1 T lime juice (more to taste if you like some zing!)

Combine curry and other spices with salt & pepper in a small bowl. Cut tofu into 1-inch cubes and toss in a separate bowl with 1 t of the spice mixture.

Heat 2 t oil in a large skillet. Add tofu and cook until browned. Transfer to a plate.

Heat remaining 2 t oil. Add squash, onion, fresh ginger and remain spice mixture and cooking until vegetables are lightly browned and squash is cooked through, 5 to 10 minutes.

Add coconut milk and brown sugar and bring to a simmer. Add the kale and stir until slightly wilted, about one minute. Add the tofu back into the pan and cook a few more minutes. Remove from heat and stir in lime juice.

Serve over brown rice or quinoa. 
(recipe from

Seriously, make it today. It comes together pretty quickly, and it's so tasty you'll thank me. 
Happy autumn equinox, everyone.

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