Autumn Butternut Squash Curry

Autumn Curried Butternut Squash with Parsnip & Hempseed "Rice"

            Curry Mixture

½ Butternut squash, peeled and chopped
Green peppers (any type - I used chilis)
Chipotle chili peppers
2 Green Onions (optional)
1 clove or scape Garlic (optional)
1 tsp cumin
2 Tbsp Olive oil
1½ tsp Celtic sea salt (or to taste)
Spices (as desired):
Curry powder (I used a combination of a traditional HOT curry, Rajma Masala, and Punjabi Chana Masala - all non-irradiated)*
H2O as needed

Place ingredients into Vitamix & begin processing at low speed, pressing in with tamper and gradually adding small amounts of water to aid viscosity in mixture.

Parsnip & Hempseed Herbed "Rice"

1 lb parsnips, peeled and roughly chopped
2 tbsp hemp seeds
¼ tsp Celtic sea salt
Pinch of cumin
Juice from ½ lime (lemon works well also)
1 Tbsp Udo's Omega 3•6•9/DHA oil
Cilantro, chopped finely
  1. Pulse blend parsnips, hemp seeds, cunin, & salt in food processor until mixture reaches a consistency similar to that of rice.
  2. Transfer out into mixing bowl, along with Udo's oil, chopped herbs, and lime (or lemon) juice.
  3. Mix together by hand until well combined.


 * Alternate variation for chili 

To make Autumn-spiced chili (in lieu of curry), simply omit curry spices in top portion of recipe and use powdered chili blend instead. One may also wish to create a more chili-esque texture by folding in sunflower seed "meat" or almond "taco meat" by hand after processing. 

Peaceful Red Dragon - Spicy HOT Raw Vegan Chili Recipe

Local, organically grown spicy peppers at Union Square Farmers Market

Autumn harvest is truly a blessing for those of us who find ourselves hopelessly devoted to gardens or nurseries overflowing with a colourful & abundant array of peppers - especially if one happens to enjoy some of the more piquant varieties!

As some may have surmised from the plating images in this post, I am indeed one of those zany people who enjoys filling avocado halves with various foodstuffs. However, I also strongly believe in use of the cooling power of avocados to its best advantage by combining them with incredibly spicy food. As such, my avocados are generally used quite strategically...

Peaceful Red Dragon resting on its avocado pillow
This creation most certainly fits into the "super spicy" category (especially to the untrained palate), and I suspect many of my followers will likely declare themselves as being either afraid or simply opposed to trying it for that very reason. Nevertheless, it can be a very satisfying flavour combination for those who are able to appreciate such things, and works well when served along with certain contrasting elements which also bear cooling effects (such as avocados, tomatoes etc).
It also has a very warming effect on the body, which is tremendously helpful when cold weather sets in.

 This particular concoction features a medley of peppers which result in a myriad of flavours and varying heat levels, which will likely appease those who are less likely inclined to go for raw cuisine due to the "lack of heat and spice" of some of the more simple offerings most commonly found in many workshops, restaurants, etc.
We're not talking one jalapeño with seeds here, but diving into a magical world of blended hot peppery goodness in varying form & flavour. Think you can handle it?

Here is a loose outline of my latest small batch of "gravy" base:
  • ⅓ C sun dried tomatoes (soaked in spring water)
  • 2 fresh Scotch Bonnet or habanero peppers
  • ½  dried habanero pepper
  • ½  large jalapeño pepper
  • 1 tsp dried cayenne pepper
  • 1 tsp dried chipotle pepper
  • 2 cloves fresh garlic
  • 2 tsp Celtic salt
  • several sprigs of fresh cilantro 
  • 1 Tbsp cumin
  • 2-3 scallions
  • ½ lemon
  • Water from soaked tomatoes (add in to consistency)
 In Vitamix (or other high-speed blender), blend all ingredients listed above at high speed until smooth & somewhat thick in consistency is reached. For maximum heat, I left ALL seeds intact when adding the whole & half peppers.

Plant-based protein = seed "meat" mixture:
  • 1 C raw sunflower seeds
  • ¼ C hemp seeds (hulled)
  • 5 Tbsp dulse flakes
  • 2 tsp Celtic salt
  • ½ large jalapeño
  • 1 scallion 
  • 1 tsp cumin
  • ½  tsp granulated garlic (optional)
  • Several sprigs of fresh cilantro leaves
Pulse all of the latter together in food processor, gradually adding in 1½ tsp olive oil (which helps to bind all elements together)

Please be careful to NOT over process. End product should bear a great deal of texture.

In a large container, use stir two mixtures together with a spoon and also add the following:
  • Chopped tomatoes
  • chopped scallions
  • chopped fresh cilantro
Serve in halved avocados, or in traditional bowls with cilantro leaves & generous amounts of avocado sliced in as garnish.*
If you're a fan of vinegary "hot sauce" in chili, you may also wish to stir in a capful of Bragg's raw/organic apple cider vinegar. In my opinion, it really adds another layer of depth!
Peaceful Red Dragon - A tasty treat for those who enjoy breathing fire.

Be well, keep warm, and enjoy!

 *Another great garnish to try would be almond or macadamia nut "sour cream" (which also have a cooling effect & add another flavour dimension).