This week we bring you this mouthwatering Chickpea Stuffed Acorn Squash. I got this gorgeous acorn squash as part of my weekly CSA box, and I was totally geeked! I’ve been meaning to develop some fall recipes, and acorn squash fits perfectly with the season. For those of you not familiar with this delight, acorn […]
This salad came to my mind right as I was falling asleep.
Does your brain ever do crazy stuff like that? My best ideas seem to come when I’m about to doze off and don’t have a notebook or pen to write things down, so I just make a pact with my brain to remember. And the next day we both do our best to recall what we were thinking.
Thankfully, this one made it through the pipeline!
This is the week each year I get asked for vegetarian Thanksgiving recipe ideas, so I thought I’d update my list of favorite recipes and ideas from the archives. I’ve also added a few recipes I’ve come across on other sites that looked exciting. I hope those of you preparing, and celebrating Thanksgiving this week have a wonderful time with friends, and loved ones. xo -h
Roasted Vegetable Orzo – Roasted delicata squash and kale tossed w/ orzo pasta & salted yogurt dressing.
A Favorite Pie – You could do apple-huckleberry, straight berries, pear-cranberry, etc.
Mashed Potatoes – This is the way to do them. Buttery peaks and cloud-like drizzled with a saffron garlic butter, and topped with a toasted almond, coriander, sesame sprinkle. Simple, but with a enough of a twist to make them special.
Golden-Crusted Brussels Sprouts – A quick and easy brussels sprouts recipe that will convert the biggest skeptics. Vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan, dusted with cheese.
Heirloom Apple Salad – heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is crème fraîche spiked with rosemary, garlic and champagne vinegar.
Roasted Delicata Squash Salad – So tasty! Pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds – and a bold miso harissa dressing.
Lentils with Wine-Glazed Vegetables – These simple, wine-glazed lentils, from Deborah Madison, are a long-time favorite. Perfect addition to a Thanksgiving spread.
Raw Tuscan Salad – A red chile spiked, shredded raw kale salad tossed in a vibrant, lemony-pecorino dressing.
Pomelo Green Beans – A one-pan green bean side with a walnut-garlic dressing and highlighted with pomelo segments. Transform it into an easy main with the addition of some seared tofu or a poached egg.
Vibrant Tasty Green Beans – Or, this one, another favorite green bean recipe – dill, green beans, leeks, salt and olive oil. That’s it – five ingredients, one skillet – tasty green beans.
Quinoa Skillet Bread – If you’re ready to switch it up a bit, this is a completely over-the-top alternative to your favorite corn bread recipe. Or, better put – a rustic, minimally structured, custard-topped, crusty-edged, herb-scented corn-quinoa skillet bread.
Spiced Spinach with Walnuts – The jist: a hot pan filled with all manner of things that work well with spinach – toasted walnuts, shredded mint, lemon, a host of spices, and a good amount of leeks that are cooked until silky tender.
Hazelnut & Chard Ravioli Salad – I made this a couple years back, and it makes a great vegetarian main dish. Plump raviolis tossed with toasted hazelnuts, sautéed ribbons of chard, and caramelized onions are at the heart of this ravioli salad recipe. It’s finished off with a dusting of cheese, snipped chives, and lemon zest. You can prepare most of the components ahead of time.
Shredded Brussels Sprouts & Apples – Another favorite way to cook brussels sprouts. Shredded brussels sprout ribbons, apples, garlic, pine nuts, and tofu in a skillet with a hint of maple syrup.
And these? They look delicious as well.
Jenni Kayne + Daphne Oz + Thanksgiving (The Chalkboard Mag)
Kale & Brussels Sprout Soba Noodles (Deborah Madison via Sprouted Kitchen)
Coconut Creamed Spinach (Love & Lemons)
Shaved Cauliflower Salad (Happy Yolks)
Carbs! Carbs! They’re here!
Allow me to present recipe #6 of Thanksgiving Week Extravaganza: Easy, Vegan 100% Spelt Dinner Rolls. Ready your vegan butter friends – we have bread to bake.
I haven’t posted a recipe that’s not gluten free in a while because I’ve been trying to avoid gluten since January to see if it’s causing of any of my health concerns (which I also wrote about in this Cleanse review).
Post sponsored by Stash Tea. See below for more details.
There are endless amount of beautiful whole carrot dishes floating around the internet with good reason. Carrots, properly cooked, develop a little more of their sweetness and have a perfect soft texture (without being mushy). These braised carrots are cooked in a smoky lapsang souchong tea. This tea adds a hint of tea flavor but mostly adds a deep, smoky flavor. Beyond serving as a stellar side dish, you could easily pair these braised carrots with rice and a poached egg for a complete meal.
Read more and see the recipe.
Thanksgiving Week Extravaganza #5: CAKE!
What would Thanksgiving be without dessert (or any holiday for that matter)?
I’ve created so many pies for the blog (Vegan Gluten Free Pumpkin Pie, Pumpkin Spiced Apple Pie, Peanut Butter Cup Pie, Chocolate Peanut Butter Mousse Pie, Chocolate Silk Pie, etc.) that I figured it was due time for an alternative.
Not to worry – it’s still pumpkin and it’s still delicious! Say hello to my latest creation/addiction: 1-Bowl Vegan Pumpkin Roll!
You guys. I made a cheese ball.
Yes, another cheese ball. But this one is spicy so it’s totally my jam.
And guess what? Now you have something delicious to serve your dairy sensitive / vegan guests as they arrive at your party! Isn’t that grand?
This cheese is simple to make, requiring just 10 ingredients and surprisingly simple methods. If you can soak and blend cashews with spices and then wrap it in a towel, you can make this cheese.
When feeding a group of people, large or small, I’m always trying to figure out how to prep ahead. I want to have a more hands-off experience so I can enjoy time with friends and family. I often make stuffed shells to avoid a cooking frenzy. In fact, these squash stuffed shells (and a few ricotta variations) have made an appearance at quite a few get-togethers. It’s a lot of cooking time but not a lot of hands on time. Bonus: everything can even be made ahead of time! These squash stuffed shells are also a great fit for a more traditional Thanksgiving. It’s a perfect side for those eating turkey and makes for a great main for everyone else.
Protein, protein, protein. It’s probably all you’ve heard about lately. That’s because protein is a vital macronutrient that plays a major role in almost all of our cellular functions. Other macronutrients also include carbohydrates and fat, all of which are equally important for a healthy, functioning body. We’re here to guide you through the vast […]
Welcome to recipe #3 of my Thanksgiving Week Extravaganza!
That’s what I’m calling it because it’s everything I would ever want to eat at Thanksgiving and it’s all happening in 1 WEEK. I know, it’s a lot to take in. Are you prepared for all this deliciousness?
In case you missed it, Creamy Fall Soup in Acorn Squash Bowls and Roasted Squash, Pecan & Pomegranate Salad are already on the table.