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16
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Curried Cauliflower & Butternut Squash and Easy Gluten Free Living on Stuffed Pepper |
As much as I love to cook and eat good food… I don’t always love measuring and note-taking and photo styling and editing. I mean, sometimes a girl just wants to eat, ya know?
But don’t confuse that with eating badly or boringly (um, is that a word? If not, I just made it one.)
Sometimes. Especially after a weekend of binging (see, you’re not the only one) all I want to do is stuff my face with veggies. To cleanse. Both mentally and physically. Oh come on, I know we’re friends!
Fortunately, with a half-stocked veggie drawer and a few containers of half-used broth and coconut milk (yes, it’s a staple here – I’m obsessed!) I can usually throw together something light, veggie-licious, and even gluten-free. Like this cauliflower and butternut squash curry over kelp noodles*. Remember? Quick and easy need not be boring. Or carb-ful. So with no particular amounts and not further adieu, I dare you to toss this in a pan and eat well tonight.
*Not a staple in your kitchen? How sad! JK. Try ’em once and they might become one. With just 6 calories per serving, these seaweed noodles pack in crunchy texture and loads of calcium.
And speaking of gluten-free, you all know by know that I’m a big friend of the community. I enjoy being able to cook recipes that are naturally gluten free because I love experimenting with all kinds of healthy ingredients – plus, if my recipes are gluten free it just means more people can enjoy them 🙂 Which is why I am happy to tell you about a cool project I am proud to be a part of called Stuffed Pepper.
Started by Heather Jacobson during her own journey into gluten-free living, Stuffed Pepper aims not only to be a resource for delicious and interesting gluten-free recipes, product reviews, and restaurant listings, but also a hub for expert information from nutritionists and doctors in the field.
The site is free to join and allows members to share experiences via forums, upload recipes and reviews to the growing database, and engage in fun and interesting games and quizzes. For the 21 million Americans living with Celiac disease or gluten intolerance, and millions more worldwide, Stuffed Pepper is a great place to be.
Why do I bring this up? Stuffed Pepper has an active group of core members and is looking for your help to bring its valuable resources to those who need it everywhere. With an improved, easier-to-navigate site, reward system for member contributions, and plethora of interesting and helpful articles, Stuffed Pepper will grow, thanks to those who need it most. That is the beauty of Stuffed Pepper – much of its content is created by members, for members!
Stuffed Pepper is currently running a campaign on Fundable. For as little as a $5 donation, you can help improve the quality of gluten free life. Additionally, there’s something in it for you! With increasing dollar amounts, you can choose from great thank-you gifts like cookbooks, Stuffed Pepper swag, gourmet gluten-free flour blends, or even a dinner-for-two at your favorite gluten-free restaurant.
Please check out the About page on Stuffed Pepper for more background information, and then consider joining me in support with a donation through Fundable. Your support will be much appreciated!
I'm Cara, lover of creative, clean food and healthy living. Pumpkin, goat cheese, and eggplant make me swoon. I have an insatiable sweet tooth and desire to lift heavy things. 
Heather @ Stuffed Pepper — October 16, 2012 @ 12:07 pm
Cara,
Thank you so much for a lovely write-up of Stuffed Pepper and for your wonderful support. Thank you also, for all that you do to help the gluten-free community. Your recipes are always an inspiration.
And by the way, anything with coconut milk, curry and peanut butter is great in my book. 🙂 I’m going to look for those kelp noodles. I love kelp, but never thought of using them as a noodle.
Heather
Elle — October 16, 2012 @ 5:03 pm
Ooh, butternut squash, cauliflower, and curry! What’s not to love about that recipe. Looks fantastic for a quick weekday dinner. Thanks.
Joanne — October 16, 2012 @ 9:58 pm
I definitely have days where I don’t feel like measuring or even taking pictures…and of course those meals end up being the tastiest! I’m glad you shared this though…butternut squash curry always sounds good to me!
Kate — October 17, 2012 @ 1:07 am
I definitely go through those “stuff your face with veggies” periods.
Kara — October 17, 2012 @ 6:35 am
This recipe looks so good! I have vision problems and can’t read the colored print. Could someone print it out for me please. Tanks!
Cara — October 17, 2012 @ 9:08 am
Sorry about that, I struggled to find colors that worked as well as I wanted.
1. Saute thinly sliced onions in a dab of olive or coconut oil.
2. Add garlic, red curry paste, and some crushed red pepper.
3. Throw in lots of chopped cauliflower and squash with enough broth to almost cover the veggies.
4. Bring to a boil, them simmer, covered, till veggies are fork tender.
5. Stir in a giant splash of coconut milk and a spoonful of peanut butter, then cook over high heat until thickened.
Amy @FragrantVanillaCake — October 17, 2012 @ 7:59 pm
Your cauliflower sounds delicious! Love it paired with curry!
Dara @how_to_eat — October 20, 2012 @ 10:30 am
Love the throw every vegetable in the your fridge in the pan way! And now I need to make sure I have some cauliflower and squash in my fridge. Looks fantastic!