Smoky Eggplant and Zucchini Curry

Charring the eggplant’s skin delivers a smoky element to this Indian-inspired curry, with simple ingredients and a lot of taste. Add additional spices if you like your curry flavor more intense. Serve with Basmati rice or naan.

Smoky Eggplant and Zucchini Curry

1 large eggplant
2 tablespoons (30mL) extra-virgin olive oil
2 small yellow, diced
2 cloves garlic, minced
2 serrano chiles, minced (optional)
1 1/2-inch piece fresh ginger, finely chopped
1 3/4 teaspoon garam masala
3/4 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
2 zucchini, cut in 1/2-inch cubes
3 medium tomatoes, chopped
Fine sea or Himalayan salt to taste
1/2 cup chopped cilantro

Pierce the eggplant about 10 times with a sharp knife and put it on a baking sheet. Broil, turning about every 7 minutes, until skin is blistered. Put the eggplant in a bowl. Cover the bowl with plastic wrap and let steam for about 5 minutes to loosen the skin of the eggplant. Remove the lid and let cool.

Heat the oil over medium-high head in a small saucepan or deep skillet. Add the onion and cook until starting to soften, about 5 minutes. Add the garlic, chiles (if using), and the ginger. Cook until fragrant, about 2 minutes. Stir in the garam masala, cumin, turmeric, and cinnamon. Add the zucchini and continue to cook until it begins to soften, about 6 minutes.

Stir in the tomatoes and add a few dashes of salt, and reduce to medium-low heat. Peel the skin from the eggplant (it will easily come loose), then coarsely chop the eggplant and add it to the pot.

Let simmer, stirring infrequently, for 20 minutes. Season with additional salt (and spices, if desired), to taste. Stir in cilantro before serving.

Triple Chocolate (Truffle) Cherry Pie

You might know I have an affinity for all things chocolate. And, really… Who doesn’t? Luckily, this pie features over a pound of it, used three ways in the filling, just perfectly complementing those sweet juicy cherries and that sunflower seed crust.

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And it’s no-bake. And it’s just six ingredients. And it takes, oh, about 30 minutes maximum prep time. And, whether this is for Valentine’s Day or any day, anyone and everyone will love you for it.

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This is featured in Allergic Living’s latest newsletter (and on their website), and I couldn’t wait to share it with you. While you’re at it, check out these Triple Chocolate Brownie Cones and Red Wine Fudge Pudding Cake recipes I developed for Allergic Living’s Valentine’s newsletters of yore.

Triple Chocolate Cherry Pie

Olive oil or nondairy buttery spread for the dish

For the crust:
1 1/2 cups raisins, soaked in warm water for 5 minutes
2 1/2 cups raw sunflower seeds
Pinch salt

For the filling and topping:
20 ounces/567 g semi-sweet chocolate, divided
1 1/2 cups canned full-fat coconut milk
Pinch salt
1 cup pitted and halved sweet cherries

You can snag the full recipe on their website here: Triple Chocolate Cherry Pie.

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Twice-Baked Stuffed Squash

Delicata squash (also known as sweet potato squash) is creamy and smooth, and a little starchier tasting than other varieties of squash. It’s truly a cross between a sweet potato and a winter squash, making it one of my all-time favourites… and making it a winner for recipes that spin off of potato skins.

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Twice-Baked Stuffed Squash

 

2 small delicata squash
3 tablespoons (45mL) extra-virgin olive oil, divided
Sea salt and freshly ground pepper
3 to 5 cloves garlic, halved
2 shallots, finely chopped
2 teaspoons nutritional yeast
2 teaspoons fresh thyme
2 teaspoons hemp seeds
Fresh lemon wedges, for serving

Preheat oven to 400 degrees F. Cut each squash in half length-wise and scoop out the seeds. Use 2 tablespoons (30mL) of the oil to brush each half with. Divide the garlic in each of the cavities. Sprinkle with salt and pepper. Bake in until tender, about 40 minutes.

Meanwhile, use the remaining oil to sauté the shallots. Set aside.

When squash is finished baking, remove the garlic and set aside. Use a spoon to carefully remove the innards from the squash, leaving a thin layer inside 2 of the shells (you will only be using two of them). Place the innards in a bowl. Mix with shallots, nutritional yeast and thyme.

Taste for seasonings. Add salt and pepper if desired. If you like it garlicky, finely chop the reserved garlic (or a portion of it) and add it to the mix. Spoon the mixture back into the 2 squash shells that have the thin layer. Discard the other two. Sprinkle with hemp seeds. Return to oven and bake until innards are firm and lightly browned, about 20 minutes. Serve with fresh lemon.