Thai Squash and Coconut Milk Soup

Thai Squash and Coconut Milk Soup

So it’s officially Fall now and that means squash soup season and this Thai version is beautifully creamy and super flavourful. I brought this to work for lunch and the steamy aroma of lemongrass, lime, and shallots wafted around my cubicle and down the hall. I was mid-slurp when I looked up and found five colleagues hovering around my desk demanding asking what was I eating that smelled so good.  When I told them it was a Thai squash and coconut milk soup, they insisted I share the recipe asap.  So here you go friends – get your squash soup on.

thai squash soup ingredients

So I won’t lie – you’ll definitely probably need to go to your local Asian grocery store to grab the ingredients for this recipe. That is unless your normal grocery store carries kaffir lime leaves, lemongrass, Thai basil, and fish sauce on the regular. The good news is, you’ll probably end up with more lemongrass and lime leaves than needed for this recipe, and you can freeze them for future use. Also, fish sauce lasts for like ever in the fridge so you’re good there.  This makes it easy to whip up this soup since you’ll basically be stocked up and ready to go.

Thai Squash and Coconut Milk Soup | Freshnessgf.com

This recipe makes enough for about four servings. I recommend doubling the recipe and freezing some so you can just reheat this gorgeous soup on those cold dark days yet to come.  The bright sunny colour and bold flavours will bring your taste buds comfort and warm your belly. You can pump up the spice too by adding those Thai red chiles to garnish – just remember the seeds in those little suckers can be CRAZY hot and melt your tongue/face-off. If you’re into that thing, then definitely have at it. (Seriously, these ones here were like eating fire/burning coals/the devil himself). The chiles in the soup are de-seeded and add a touch of heat without being too spicy at all. To make a more kid-friendly version, just omit chiles all together.

Thai Squash and Coconut Milk Soup | Freshnessgf.com

Thai Squash and Coconut Milk Soup

I brought this to work for lunch and the steamy aroma of lemongrass, lime, and shallots wafted around my cubicle and down the hall. I was mid-slurp when I looked up and found five colleagues hovering around my desk demanding asking what was I eating that smelled so good. When I told them it was a Thai squash and coconut milk soup, they insisted I share the recipe asap. So here you go friends - get your squash soup on. (adapted from Williams-Sonoma Soup of the Day)
Course: Soup
Cuisine: Asian
Diet: Gluten Free
Keyword: coconut, corn-free, dairy-free, egg-free, gluten-free, kid-friendly, soy-free, spicy
Servings: 4
Author: ness

SPECIAL EQUIPMENT

  • Blender or immersion blender
  • Food Processor

INGREDIENTS

  • 4 shallots (quartered)
  • 2 red or green Thai chiles (or serrano chiles, or jalapeño peppers, seeds removed)
  • 1 lemongrass stalk (center white part only, smashed and roughly chopped)
  • 1 can coconut milk
  • 2 cups chicken stock or water
  • 6 kaffir lime leaves (stems removed)
  • 4 cups peeled squash (either acorn or butternut, chopped into 2 cm cubes)
  • 1 1/2 tablespoon fish sauce
  • 1 tablespoon lime juice
  • 1 tablespoon sugar

Garnish:

  • Thai basil leaves, chopped cilantro, fresh limes, green onions, and/or chopped Thai chiles

INSTRUCTIONS

  • In a blender or food processor, combine the shallots, chiles, lemongrass and 1/4 cup water and pulse until a paste forms.
  • Open the can of coconut milk without shaking it. Heat a large pot on medium heat and add the spice paste and thick creamy part of the coconut milk to the pot. Stir together and let simmer for about 5 minutes, stirring occasionally. The paste will get quite fragrant and bubbly.
  • Add the remaining coconut milk, stock, lime leaves and squash and stir to combine. Bring to a boil and then reduce heat to low and let simmer uncovered for about 15 minutes, or until the squash is tender.
  • Remove the lime leaves and discard. Either blend the soup in a blender in batches or use immersion blender to blend until the soup is nice and creamy. Stir in the fish sauce, lime juice and sugar and serve with garnishes.
Thai Chicken Curry with Vegetables

Thai Chicken Curry with Vegetables

I once asked my 7-year-old nephew ‘Where does curry come from?’  His answer: Curry-ea! (I.e. Korea). I swear that kid is a genius. I’m not sure where it originated, but I’m a fan of curries from around the world. For a long time, Thai curry was my go-to dish and then it fell off the map. I tend to eat in waves, where I eat something a lot, get tired of it, and then drop it for a few years. Gladly, I’m back on the Thai curry bandwagon.

Thai Chicken Curry and Vegetables | freshnessgf.com

Since I hadn’t cooked it for so long, I kind of forgot how easy it was to make Thai curry. You definitely need a pantry stocked with a few Asian essentials like fish sauce, curry paste, and coconut milk, but after that, you’re set for many easy and delicious meals. It’s a simple dish to make that you’d likely order for take-out, but could probably whip up at home in the same time it takes to order it and get it to your door. Plus it’ll save you some money and a few calories too since this recipe doesn’t call for as much coconut milk as what restaurants probably use.

thai curry vegetables

I’ve made it here with chicken and vegetables but have made it vegetarian before too and it’s just as satisfying. I swapped the chicken for extra firm tofu and some chickpeas. I like loading it up with fresh vegetables including peppers and zucchini and also canned bamboo shoot strips, however, you can really load it up with whatever vegetables you like or have on hand. Potatoes, mushrooms, carrots, sweet potato would all be great. Get crazy why don’t you.

sauteed vegetables

I realize there are many ways to cook curry, and my way may not be the most authentic but it’s how we eat it at home. I’ve made it this way a zillion times and we both enjoy it so hopefully, you will too. I sauteed the vegetables beforehand so they wouldn’t get soggy from stewing in the curry. Also, you can tone down the heat by cutting back on the curry paste. I would say that 1/4 cup has a nice kick without melting your face off. Be wary of adding extra chili peppers – I got a few in one bite and wanted to do this.

Thai Curry with Chicken and Vegetables | Freshnessgf.com

I’ve been making this curry all winter long and brought the leftovers to work during the week. I usually eat lunch at my desk and I have to say this dish was pretty aromatic. I’m pretty sure it drove my coworkers nuts as the coconut-y smells wafted over the cubicle walls. How do I know this? Because they told me. Every time. Sorry guys. Here’s the recipe so you can make it and bring it for lunch too.

Thai Chicken Curry with Vegetables | freshnessgf.com

Thai Chicken Curry with Vegetables

I realize there are many ways to cook curry, and my way may not be the most authentic but it’s how we eat it at home. I’ve made it this way a zillion times and we both enjoy it so hopefully, you will too.
Course: Main Course
Cuisine: Asian
Diet: Gluten Free
Keyword: coconut, corn-free, dairy-free, egg-free, gluten-free, poultry, spicy, vegetables
Servings: 4
Author: ness

INGREDIENTS

  • 1 can coconut milk
  • Canola or other neutral oil for stir-frying
  • 1 zucchini (cut into 1/8" rounds (or half moons for larger zucchini))
  • 1 red pepper (cut into thin strips)
  • 1 onion (finely sliced)
  • 1/4 cup Thai curry paste (see note below)
  • 8 boneless (skinless chicken thighs, cut into 1/2" strips)
  • 2 cups water
  • 1 tablespoon fresh lime juice
  • 1 1/2 tablespoon brown sugar
  • 1 tablespoon fish sauce
  • 1 cup canned bamboo shoot strips (drained)
  • Fresh coriander leaves to garnish

INSTRUCTIONS

  • In large frying pan or wok, bring coconut milk to boil and reduce to simmer. Simmer on low heat for 15 minutes. Do not stir. Coconut milk will thicken.
  • Meanwhile, heat a large non-stick wok on medium high heat. Add 1 teaspoon canola oil. Add red pepper and stir fry until pepper is tender, about 1 to 2 minutes. Add peppers to plate and set aside. Add 1 teaspoon of canola oil to wok and add zucchini. Stir fry for a few minutes, or until slightly golden brown but still crisp. Add to peppers plate and set aside.
  • Add 2 tablespoons canola oil. Add onions and curry paste. Stir fry together for a couple minutes. It will become very fragrant (turn your fan on if you can). Add chicken and saute for a minute so chicken is coated. Add water and coconut milk. Add lime juice, sugar, and fish sauce and stir everything together. Bring to boil, lower heat to simmer and cover for 20 minutes.
  • Add bamboo shoots, zucchini and red peppers and stir together. Remove from heat. Serve with rice and garnish with fresh coriander leaves.
Thai Curry Paste: I like the brand Mae Ploy a lot, and you can find it at most Asian grocery stores. Thai Kitchen also has some nice pastes too. Also, I've used yellow curry paste here but you can use red or green curry paste as well. I'm a fan of all of them. I don't discriminate. If using red curry paste, omit the sugar. If you want it less spicy, use less curry paste.
Blueberry Buckwheat Waffles

Blueberry Buckwheat Waffles

I live for my weekends.  For me, nothing could be more wonderful than sleeping in, snuggling under my pile of blankets.  If I could be a fairy tale character, I would be cross between Sleeping Beauty who slept for 100 years and the Princess and the Pea, where I sleep under a million blankets instead of on a million mattresses.  I was not born a morning person by any means – I get up fairly early during the week and cherish every minute of extra sleep I can afford on the weekends.  And as much as I enjoy heading out for brunch, I really prefer lazily waking up to make a delicious breakfast while still in PJs.  So much so, that I invested in a waffle maker.

buckwheat flours
liquid waffle mix

While pre-made frozen gluten-free waffles are convenient weekday breakfast solutions, weekends are for busting out that waffle maker.  Since going gluten-free, I have experimented with numerous gluten-free pancake and waffle baking mix and most have been pretty good and some great.  However, being able to create golden crispy waffles from scratch feels so much more satisfying.

waffle mix in maker
waffle in maker

My waffle maker is by VillaWare and I scooped it up on Amazon a few years ago (mine’s an older model).  It has plates that are dishwasher safe and removable so you have the option to make traditional Belgian round waffles or the heart-shaped ones (PS I am a sucker for all heart-shaped foods).  It also has browning controls, on/off ready to bake lights, and beeps when the waffles are done.  The generous spill troughs also mean I haven’t ever had overflow.   Although I invested in a fancy-ish waffle maker, you don’t need to spend a lot to have homemade waffles.

Also, you can totally transform this into a dessert by adding some ice cream, chocolate sauce, and all the fixings for a sundae.  Or put a scoop of ice cream between two pieces of waffle hearts for a waffle ice cream sandwich.  Playing around with the fillings also transforms this into a breakfast/dessert type of meal.  A world of waffle-y goodness awaits.

babycakes in stand

This recipe was adapted from the fabulous BabyCakes Covers the Classics cookbook – Erin McKenna’s second book (highly recommended if you are looking for gluten-free vegan versions of retro 50’s desserts like snickerdoodles, whoopie pies, and sticky honey buns).  I’ve always been a fan of buckwheat waffles and pancakes so I adapted her waffle recipe and added some blueberries.  This recipe yields a pretty big batch of 10 to 12 waffles, which in our house is enough for a substantial breakfast and more to reheat during the week.  A sprinkling of powdered sugar and some pure maple syrup is my preferred way of enjoying these waffles, ideally with some Motown playing in the background.

What’s your weekend breakfast like?

buckwheat pancakes top view 

Blueberry Buckwheat Waffles

While pre-made frozen gluten-free waffles are convenient weekday breakfast solutions, weekends are for busting out that waffle maker. Since going gluten-free, I have experimented with numerous gluten-free pancake and waffle baking mix and most have been pretty good and some great. However, being able to create golden crispy waffles from scratch feels so much more satisfying.
Course: Breakfast, Dessert
Diet: Gluten Free, Vegan, Vegetarian
Keyword: berries, Bob's Red Mill, coconut, corn-free, dairy-free, egg-free, fruits, gluten-free, kid-friendly, soy-free, yeast-free
Servings: 12
Author: ness

SPECIAL EQUIPMENT

  • Waffle maker

INGREDIENTS

  • 1/4 cup coconut oil (melted OR canola oil, plus extra for waffle maker)
  • 1 1/2 cups Bob's Gluten Free All Purpose Flour
  • 1 cup buckwheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon xanthan gum
  • 2 1/2 cup soy milk (or other non-dairy milk)
  • 3 Tablespoons agave nectar
  • 1 Tablespoon pure vanilla extract
  • 1 cup fresh blueberries
  • Powdered sugar and pure maple syrup to serve

INSTRUCTIONS

  • Preheat waffle maker according to manufacturer's instructions.
  • In a large mixing bowl, whisk together flours, baking powder, baking soda, salt, and xanthan gum. Add oil, milk, agave nectar, vanilla, and stir with a rubber spatula until combined. Fold in blueberries.
  • Spray waffle maker with canola oil. Pour 1/3 cup to 1/2 cup batter into waffle maker and bake to desired doneness. Repeat with remaining batter, spraying with oil between batches. Dust with powdered sugar and serve with maple syrup.
Recipe adapted from BabyCakes Covers the Classics
3 Ingredient Chocolate Mousse (Dairy & Egg Free)

3 Ingredient Chocolate Mousse (Dairy & Egg Free)

Do you prefer going out to eat or staying in?  I love both.  Sure it’s nice to be waited on, and no clean up is always a good thing, but sometimes you just want something exactly the way you want it.  And eating at home can definitely allow for that.  You can make your favourite things, just the way you want, without worrying about what hidden allergens may sneak in.

One area that restaurants often trump home cooking is in the dessert department.  Sometimes you just need an indulgent splurge, something sweet, decadent, and sinfully good at the end of your meal.  For anyone who’s ever tried, finding a dairy/egg/gluten-free dessert (besides fruit) is tough, especially in restaurants.  The other night, after we opted to stay in for dinner, I whipped up this decadent chocolate mousse and it was totally the best part of our meal.

chocolate mousse in glass dish

I came across this recipe on Pinterest called ‘3 ingredient chocolate mousse in 5 minutes’ and felt that it might be the right combination for me to tinker with, to create something dairy/egg/gluten-free yet still delicious.  (PS follow me on Pinterest here – I am seriously addicted).

I’ve made traditional chocolate mousse many times before and have always found the step of whipping the egg whites to be so fussy.  My version here is a combo of chocolate chips, coconut milk, and soy milk and was ready in about 8 minutes.  Not bad right?   The end result is a mousse with a texture that’s rich and creamy.  While this version isn’t as airy and fluffy as a traditional mousse, it’s just as indulgent and satisfying.  The canned coconut milk creates a rich creaminess and the soy milk helps lighten up the texture. 

This recipe involves two steps: 1) melt chocolate, 2) mix in coconut and soy milk with a hand mixer. You can make just before serving or make ahead and chill in the fridge. A little shredded coconut on top makes for a pretty garnish, but is totally optional.  If you’re a hardcore coconut lover, mix in some shredded coconut right into the mousse.

This was so delicious that I will be making it over and over again forever and ever.  We served this to a couple of friends the other night and lets just say that one of our guests licked the bowl clean. Literally.  What a sweet compliment.

chocolate mousse on spoon

3 Ingredient Chocolate Mousse (Dairy-Free)

My version here is a combo of chocolate chips, coconut milk, and soy milk and was ready in about 8 minutes. Not bad right? The end result is a mousse with a texture that's rich and creamy. While this version isn't as airy and fluffy as a traditional mousse, it's just as indulgent and satisfying.
Course: Dessert
Diet: Gluten Free, Vegan, Vegetarian
Keyword: chocolate, coconut, corn-free, dairy-free, egg-free, fast, gluten-free, kid-friendly, yeast-free
Servings: 4
Author: ness

SPECIAL EQUIPMENT

  • Hand mixer

INGREDIENTS

  • 1 10 oz bag of dairy-free mini chocolate chips from Enjoy Life
  • 1/2 cup canned chilled overnight full-fat coconut milk (solid part only (*see recipe note))
  • 1/2 cup unsweetened soy milk or other dairy-free milk
  • 1/4 cup grated coconut (optional)

INSTRUCTIONS

  • Place chocolate chips in a large heat-proof bowl over a pot with 1" of simmering water, so that the bottom of the bowl is not touching the water. Stir with rubber spatula until chocolate is melted. Remove from heat and place bowl directly over a large bowl of ice. Add coconut milk and soy milk to chocolate. Using an electric hand mixer, beat ingrendients until blended together and mixture becomes light and creamy, about 3 to 5 minutes. Stir in grated coconut if using. Serve immediately or chill to serve later.
It's important to chill the coconut milk overnight in order to get the solid part to fully separate from the coconut milk. Adapted from Drizzle and Dip
Ice Cream Cone Cupcakes

Ice Cream Cone Cupcakes

Do you smile and get giddy like a 2-year old when you see a cupcake that is disguised as an ice cream cone?  If you don’t, you may want to check for a pulse, because I probably could have named this post ‘happiness in a cone’.  I first made ice cream cone cupcakes back when I was a teen summer camp counsellor looking after pre-school aged kids.  The utter joy the campers got from helping to create these and gobbling them up was priceless.  As wise and mature teenaged counsellors, we made sure to serve these to the kidlets right before we sent them home with mom and dad so we got to experience the joy, and parents got to deal with the resulting sugar high afterwards *insert evil laughter*.

cupcake cut in half

What’s in it? This simple recipe involves gluten-free cake mix from Pamela’s Products, egg-replacer from Ener-G, homemade frosting, and gluten-free cones from Let’s Do.  These cones look just like it’s gluten-filled original except the texture is slightly little less crunchy but still delicious.  These cupcakes would be perfect for a birthday party for kids of any age – I actually made these for my own birthday which happens to be next week.  You can do just about any combination you would do for a normal cupcake – the options are endless.  This version happens to be gluten/nut/egg/dairy-free – so almost allergen-free but still super yummy.  A rare combo indeed.

ice cream cone box
cake mix egg replacer

Specialty Bakeware Not Required: Now I’m not normally one to acquire too much specialty bakeware, as living in a condo means very limited storage, but I couldn’t resist this ice cream cone baker that was on sale.  You don’t need it to make this, you just need some tin foil and a muffin pan – there’s a great tutorial here.

cake batter in cones

cupcakes baked in rack

Test one first…  I recommend doing one test cupcake before doing the entire batch.  The cone only needs to be about 2/3 full with cake batter (using a small ice cream scoop or one tablespoon at a time), however, different cake recipes rise differently.  Once you’ve tested one cone, you can fill the rest of the cones with the right amount of batter.  Too much batter will result in overflow, look messy, and messy up your oven too.  Once these cuties are baked, poke a small hole in the bottom of each cone with a fork to allow the steam to come out so the cones don’t get soggy. 

coconut oil
icing in pot

MMmmm Fudgy Frosting… Most people will agree that the best part of a cupcake is the frosting.  This fudgy frosting is dairy-free thanks to chocolate chips from Enjoy Life and coconut oil. This recipe is adapted from Elena’s Pantry – a great gluten-free resource.  The instant espresso powder gives the frosting a more deeply chocolate-y tasting.  The heart-healthy coconut oil allows me to enjoy my birthday cupcakes guilt-free, especially since birthday calories don’t count, right?  I chose an unscented coconut oil so the chocolate flavor wouldn’t compete with coconut, but if you wanted a choco-coconut frosting, scented coconut oil would be perfect.

For garnish, I recommend some white chocolate shavings (contains dairy) or shredded coconut to pretty these up even more.  I considered putting some sprinkles but all the ones I found had wax or shellac as an ingredient so I passed.

I plan to make these cupcake ice cream cones every year for my birthday from now until infinity, so that I always feel like a kid no matter how much older I get.  I hope you enjoy these for your next celebration.

cupcakes iced in rack

 

Ice Cream Cone Cupcakes

This simple recipe involves gluten-free cake mix from Pamela's Products, egg-replacer from Ener-G, homemade frosting, and gluten-free cones from Let's Do.  These cones look just like it's gluten-filled original except the texture is slightly little less crunchy but still delicious.  These cupcakes would be perfect for a birthday party for kids of any age.
Course: Dessert
Diet: Gluten Free, Vegetarian
Keyword: cake, chocolate, coconut, cupcakes, dairy-free, egg-free, gluten-free, kid-friendly, nut-free, Pamela GF Mix
Servings: 12 ice cream cone cupcakes & 6 extra regular cupcakes
Author: ness

SPECIAL EQUIPMENT

  • Muffin pan and foil, or ice cream cone baker from Niftys

INGREDIENTS

  • 12 flat bottomed gluten-free ice cream cones (1 package from Let's Do)
  • 1 package Pamela’s Chocolate Cake Mix (gluten-free)
  • ½ cup canola oil
  • 1/3 cup egg replacer (Ener-G brand or 2 large eggs)
  • 1 and 1/2 cup water
  • 1/3 cup chocolate chips (dairy-free from Enjoy Life)

Dairy-Free Vegan Chocolate Icing (for 12 cupcakes)

  • 1 cup chocolate chips (dairy-free from Enjoy Life)
  • 1/3 cup unscented coconut oil
  • 1 teaspoon instant espresso powder (optional)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon soy milk

INSTRUCTIONS

  • Preheat oven to 350 degrees. Cover muffin pan with foil. Poke a hole over holes where cupcake would go and place ice cream cone in. In a large bowl, add cake mix, oil, egg replacer or eggs, water and chocolate chips. Mix all ingredients with a spatula until just combined. Do not over mix. Using a small ice cream scoop, fill ice cream cones until 2/3 full. Bake for 20 minutes on center rack or when toothpick comes out with slight crumbs. (Place a clean cookie sheet on bottom rack in case of spills.) Place on baking rack to cool. Poke a small hole in the bottom of each cone with a fork to release steam.
  • For remaining batter, fill paper lined muffin tin until 2/3 full. Bake for 22 to 25 minutes. Place on baking rack to cool. Reserve or freeze for future use.
  • Prepare frosting. In a small saucepan on very low heat, melt chocolate and coconut oil. Once melted, remove from heat and stir in espresso powder (if using), vanilla and soy milk. Stir and place in fridge for 20 to 30 minutes. Remove from fridge and beat with hand mixer until light and fluffy. Ice cooled cupcakes and garnish as desired.
A note about substitutions: I know many of my readers do not necessarily have gluten allergies or have varied food sensitivities. This post can be used as a guideline to inspire you to create ice cream cone cupcakes with your favourite options. My version is the most stripped down version and serves as a jumping off point for your own creations. I love hearing from you so if you end up tinkering with the recipe, I'd love to hear from you in the comments. Happy baking!
Adapted from Pamela's Products and Elena's Pantry.
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