This is a nutritious soup packed with vitamins and protein, which comes together quickly. It can be made with any type of butternut, pumpkin or similar squash.
Fresh coconut milk yogurt is a natural, unprocessed food with low waste and is part of an overall healthy, balanced vegetarian...almost vegan...diet.
The whole dish can be done in less than 30 minutes, and it is great leftover, so it is a nice hearty meal for a weeknight and perfect comfort food on a fall night.
Like all of my recipes, there are MANY variations. I will show you one version, and I encourage you to play.
This could be called a "Mock Tuna Salad," but I hate anything that involves fake meat, so I go ahead and let the chick peas shine here. That being said, if you like a good tuna salad, you will love this!
I will give you the recipe for what I did this time, and then I will offer all sorts of alternative ingredients. Since this is a salad not a delicate cake, all ingredient measurements are an estimate. This version of the recipe makes 3-4 servings. Add more, add less, omit...you do you, inspired by me.
Wherever I live in the world, I love to make my own twist on my favorite foods using locally available items. A friend of mine here has a show that does just that. Limin Vybz with Allan Ramsarran showcases local foods by not-always-local chefs.
There are a lot of reasons why one MIGHT decide to eat less or no meat...or as I affectionately like to call it, "dead carcass." While one person may care deeply about animals, another one may care more deeply about their own intestines, so I am going to try to make arguments that appeal to... Continue Reading →