Coconut Curry Eggplant and Squash

I want to like eggplant. It's healthy and stuff. There aren't all that many purple foods, and I do believe in eating as many colors as possible. But it's just so... seedy. And mushy. I cannot with this.

Because I had an eggplant and some butternut squash to use up, I searched for recipes that used both in the same dish to save time. I settled on a coconut curry with chickpeas based on components of several similar recipes I found online.

It turned out pretty tasty, quite healthy, and nice served over brown rice.

I used chopped fresh onion, butternut squash, and eggplant. I cooked them in a little oil to start.

Then I drained the tomatoes and chickpeas below, and dumped these three cans into the mix.

Then I added red curry paste to taste. Coconut curry dishes are really that simple!

I love that this dish ended up accidentally vegan and gluten-free!

Banana Gingerbread Mini-Muffins

I had one overripe banana. What do you even do with one overripe banana? It's too squishy to eat plain or put in yogurt. But my favorite banana bread recipes have a banana-to-egg ratio of at least 1.5:1. This is usually the point at which I look for a vegan recipe to avoid eggs altogether, but instead I poked around for a 1:1 ratio. And I'm glad I did because I found this: http://www.yummly.com/recipe/Baby-banana-gingerbreads-369103?servings=1

The full blog post is here, but I didn't even really read it.

The recipe is halved from the original and made as follows:

3/4 cup flour
1/6 cup sugar
2/3 tsp ground ginger
1/3 tsp baking powder
1/6 tsp baking soda
1/2 tsp cinnamon
1 banana (very ripe, mashed)
1/3 stick butter (softened)
1/6 cup molasses
1 egg

1. Preheat oven to 375 degrees.
2. Line mini muffin pans.
3. Melt butter in a plastic bowl in the microwave. Add other ingredients to the same bowl and mix well.
4. Divide into approximately 24 mini muffins and bake until cooked through.

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