Winter and the cold weather calls for soup, and a warming, spicy soup is just right. The soup recipe I’m sharing today gets a nice smoothness from butternut squash and spiciness from a red curry paste.
The particular red curry paste I use is Maesri brand. I use this paste because it already has dried red chilies, garlic, shallots, lemongrass, lime, coriander seeds, cumin, cardamom so it really cuts down on what I need to use to prepare a curry dish or even a nice miso curry salad dressing.
Today's recipe is both vegan and gluten-free, but no one will know if you don't tell them. Nothing is missing here as the rich flavors of chocolate and blueberry blend together in a way that leads to a decadent dessert experience.
During our last Veggie Chef segment, we discussed what to do with an abundance of zucchini. Now, at least at my house, we've got a lot of eggplant thanks to my in-laws' prolific garden. Just as with the zucchini, grilling it is an option.