The Spice Between — Grid Magazine–pumpkin and coconut Thai curry

Skip the typical sage and thyme for Thanksgiving and instead opt for Chai-Spiced Apple Crisp, Pumpkin & Coconut Thai Curry and Roasted Broccoli Salad with Tahini and Za’atar. | Photo by Emily TeelSkip the usual suspects for Thanksgiving fareand give late autumn produce a kick The momentum around food in november all leads up to one day: Thanksgiving. The butter-laden Thursday with its repetitive flavor profiles, celebrates all things autumnal. But for all of the fanfare around the day itself, Thanksgiving represents but one dinner … and maybe a few turkey sandwich lunches afterwards.To ensure a full month of exciting seasonal eats, skip the sage and thyme that appear so heavily in the Thanksgiving menu and use other aromatics to dress up produce. You’ll never miss the nutmeg with pumpkin when it’s in a fragrant Thai-style curry. Enjoy a chunky, charred broccoli salad with tahini dressing and za’atar. Save pie-baking for the holiday and make a weeknight dessert of gluten-free apple crisp fragrant with clove and cardamom.

Source: The Spice Between — Grid Magazine

I made the pumpkin and coconut thai curry for dinner last night.  I thought it was delicious.  I used broccoli instead of bok choy, because that’s what I had.  Also, when I make it again, I will add a tablespoon or two of hot water to the coating for the tofu.  I had a hard time getting the coating to stick and just kind of smushed it on.  The tofu was great, and I will definitely prepare it that way again–kind of crispy on the outside and chewy on the inside.

I am a writer, handworker, artist and teacher (a WHAT!), and a mom of two beautiful daughters who are amazingly 17 and 21. I am working on getting my first book, a fantasy novel for young people, published and am busy spinning on my new spinning wheel. I have been a Waldorf early childhood teacher for 10 years now, and before that, I was a lawyer. Teaching is much more fun.

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