Kale & Shiitake Mushroom Stuffing Recipe Let’s get this Thanksgiving thing started, but first things first – do you call it stuffing or dressing? Obviously, based on the title here, you know where I stand. My humble opinion is that dressing is what goes on salad and stuffing is my favorite carb-loaded Thanksgiving side dish… of course my version here isn’t actually stuffed into anything. This year, instead of going crazy with stuffing made of cornbread or poblano peppers, I’m keeping things kind of classic. Cost of shiitake mushrooms aside (although you can totally sub them for any mushrooms), this is pretty easy to make and it also reheats really well. kale & shiitake mushroom stuffing Preheat oven to 350 degrees and grease an 8x12 or 9x13 casserole dish. To reheat, add a bit more stock and bake until warmed through and slightly crisp on top. If you make this, let us see! pictured: Staub Cast Iron 12 x 8 Roasting Pan
Roasted Winter Squash Salad Recipe I keep buying kabocha squash. Orange ones. This is despite the fact that, orange or green, they're incredibly heavy. Now, before you jump to the conclusion that I'm a complainer, allow me to add this - the walk home from the farmers' market is best thought of as a summit attempt. My absolute favorite way to eat the orange kabocha is this: roast fat wedges to within an inch of their life at 425F / 220C. When you've had enough of that, I encourage you to try this. This is a long way of saying, if you come across these guys at the market, bring one home with you. Book signing: Just a quick reminder that I'll be at the Remodelista Holiday Market in Marin this Saturday 12/3 from 10-4. As I mentioned up above, I made this with orange kabocha squash, but I imagine it'd be nearly as good with acorn, delicata, or most other winter squash, really. If you haven't already roasted your squash, start there*. Toss the squash in a large bowl with about a third of the dressing. Serves 6. Print Recipe
Savory Mushroom and Leek Tarte Tatin - Delicious TV by Toni Fiore, Vegan Mashup co-host and host and author of the Totally Vegetarian cookbook Serves 4-6 Total Prep: 45-50 minutes Easy and elegant, my Mushroom Leek Tarte Tatin is a savory play on the extremely popular French dessert traditionally made with apples. Bursting with juicy mushrooms, mellow leeks and crunchy walnuts on a tender puff pastry crust this recipe utilizes a cooking technique you’ll use over and over. Ingredients: 1 sheet prepared vegan puff pastry rolled into a 12-inch round, placed on a parchment paper-lined baking sheet and refrigerated 1/2 cup walnut pieces, lightly toasted and minced (divide in half) 3 tablespoons refined coconut oil or extra-virgin olive oil 2 cups sliced leeks, white and pale parts only 1 1/2 pounds cremini, portobello, or standard cultivated mushrooms cleaned, trimmed, and cut into thick slices 3 tablespoons minced fresh flat leaf parsley (divide in half) Sea salt 1 teaspoon fresh thyme leaves, minced (may use 1/2 teaspoon dried thyme, if necessary) 2.
Sweet Dumpling Squash, Sage + Parmesan Strata » Saffron Lane :: Seasonal Food, Celebration + Life The scent of sage and freshly brewed coffee fills the morning air. It’s still early, but there is already an intoxicating buzz of excitement in the house. Someone quietly glides around the kitchen in slippers as the dog lets out a loud bark in hopes of swiftly waking everyone else. It is Thanksgiving morning, one of my favorite moments of the year. As people begin to awaken and slowly make their way downstairs, the cooking, laughter, and day of laziness begins. Anything goes with my family on Thanksgiving. This savory bread casserole (strata: literally, “layers”) is hearty enough to prepare you for the day ahead, and must be made the night before to allow the bread to soak up the creamy milk, egg and herb mixture. The result is golden, fluffy brunch goodness giving you, yet another, reason to be thankful. Ingredients Method Preheat the oven to 400° F. Once cool, scoop the flesh into a medium glass bowl and roughly mash with the back of a fork. {serves 8-10}
Mushroom, Onion, & Spinach Tart with ‘Goat Cheeze’ Good morning! Miraculously, I’m still waking up around 5-5:30am since I have been back. I want this early to rise, early to bed streak to become a habit because I have fallen in love with the early morning again. But, for now, tarts. Do you ever see a picture so beautiful that it literally makes you feel warm and fuzzy inside? That is what this onion did to me this morning! And is why I love photography. When I was a child and teenager my entire family used to call me ‘The Little Tourist’ because I took so many pictures. As I always say, look to your childhood for answers about your passions! I have always had a love for photography. Now, that’s hot. [source] From organic farmer, To skillet, To table. Mushroom, Spinach, & Onion Tart with ‘Goat Cheeze’ Goat Cheeze inspired by Choosing Raw. Ingredients: Directions: Preheat oven to 400F. Note: Makes enough dough and filling to make two 3×12 inch tarts. I would have preferred double the filling than what I had… This ‘goat cheeze’ was fun! Much better.
Pumpkin & Sweet Potato Moussaka Does it feel like pumpkin has been all the rage a little bit more than usual this fall? It does to me – I’ve even seen complaints about the internet overdose of pumpkin: “Find a new darling ingredient!” and “What about cranberries, guys??” So, yes, I know some of you are over pumpkin. The first time I had moussaka I was in Budapest. I have never felt more out of place than I did in Budapest. Anyway, one night we decided to go out to a Greek restaurant near our apartment (we’d already had plenty of chicken paprikash). Originally, this post was meant to double as a review of The Country Cooking of Greece. Pumpkin and Sweet Potato Moussaka Adapted from The Country Cooking of Greece. For the bechamel: 4 TBS salted butter1/4 c. flour4 c. milk, slightly warmed (on the stove or in the microwave)2 eggs, beaten1 c. crumbled feta cheese1/2 c. grated parmesan cheesepepper to taste1/2 tsp nutmeg For the filling: Like this: Like Loading...
Fall Recipes: Curried Stuffed Acorn Squash | Peaceful Dumpling ‘Tis the season for wonderful, comforting fall squash dishes. Pumpkin certainly seems to be the “A” list star of the Fall season, but there are so many other wonderful squash varieties out there that it’s unfair to completely pass them up. One of my personal favorites is vegan acorn squash recipes. Acorns are smaller in size making them great for one person and the mild flavor acts as a blank canvas for your delicious creation. For this dish, I decided to add some Indian spices and kick up the heat with a bit of cayenne pepper. In addition to a delicious, comforting meal you will be getting these great health benefits from this dish. ~ 20% of your RDA of vitamin C ~ 18% of the recommended daily intake of fiber ~ one of the best sources of the antioxidant beta carotene ~ over 10% of your RDA of both potassium and magnesium This acorn squash recipe is a quick, tasty and perfect for a brisk Fall night. 2 acorn squash 3 cups kale, chopped 1 cup quinoa 1/3 cup almonds, chopped 3 cloves garlic, chopped
Meatless Mondays: Wild Rice and Millet Stuffing This recipe comes from Soundly Vegan and is just the thing to bring whole grains to your Thanksgiving table. It’s allergy friendly- easily meeting the diet needs of guests who are vegetarian, vegan, gluten free, egg free, dairy free, soy free… and, really, if you leave out the hazelnuts, it’s fine for those with nut allergies. Filling and flavorful, this dish really proves how wonderful a gluten free, vegan dish can be. Nothing to miss here. If you really feel like going the extra mile, serve this in a roasted pumpkin (directions below). Wild Rice and Millet Stuffing Contributed by Soundly Vegan Directions Preheat oven to 400°F. In another pot, bring 3 cups of vegetable stock to a boil and add the wild rice. Place the bite-sized pieces of beet and the quartered Brussels sprouts on a sheet pan. Add a drizzle of olive oil to a pan and add the celery, shallots, leek and garlic. When the millet is ready, fluff with a fork and transfer to a large bowl. Optional: Serve in a roasted pumpkin.
Vegan Thanksgiving Recipes: Rosemary Mushroom Wild Rice Risotto | Peaceful Dumpling Vegan Thanksgiving Recipes: Rosemary Mushroom Wild Rice Risotto — A twist on a traditional Italian classic! This wine-drenched, rosemary mushroom wild rice risotto never disappoints. Risotto is a lovely side dish or a main course. While traditional risotto is typically made from white, arborio rice, I prefer using wild rice, brown rice, or even pearled barley for my risottos. Ingredients: (Serves 4-5) 2 cups wild rice 1 cup + 1 tbsp. dry red wine, divided 1 tbsp. olive oil 1 sweet onion, diced 3 cloves garlic, minced 5 sprigs of fresh rosemary, de-stemmed and roughly chopped 5 sprigs of fresh thyme, de-stemmed 3 tbsp. nutritional yeast 2 cups baby bella mushrooms, chopped (sautéed separately) 3-4 cups veggie broth or water 1 cup coconut milk 2 tbsp. balsamic vinegar, divided 1 cup fresh blueberries dash of nutmeg Directions: 1. 2. 3. 4. 5. 6. More vegan Thanksgiving recipes: Pumpkin, Onion “Bacon” Tart Butternut Stuffing Chocolate Pumpkin Pie Photos: Mary Hood
Butternut Squash and Spinach Rolls - The Almost Vegan Life has been so crazy lately. I have barely had time to clean up after myself, let alone create complex meals and experiment in the kitchen. I am still feeling pretty under the weather so I decided to skip the gym and relax at home. Somewhere between the getting home and relaxing part I got a wild hair to do some playing in the kitchen. Earlier this week I went to the grocery store and picked up a butternut squash along with many other things, including what I thought was wonton. Print, Email, Share or Text this recipe Serves 4 Ingredients For Rolls 1 butternut squash 1 Tbsp coconut oil 1/2 onion, diced 3 cloves garlic, minced 1/2 cup vegetable broth 1 Tbsp cumin 1 Tbsp jalepeno 1 tsp ginger Salt and pepper to taste 1-2 cups spinach 12 egg roll wrappers For Sides Salsa 2 avocados 1 bushel cilantro 1/2 Tbsp lime Dash sea salt Directions Preheat the oven to 400° and peel butternut squash. Heat coconut oil in a deep skillet and add onion and garlic. Saute onions and garlic with coconut oil
Vegan Thanksgiving Recipes: Mushroom Onion Tart | Peaceful Dumpling Thanksgiving is a holiday that I’ve grown to love only since moving to NYC and having one of those Friends-style dinners…not saying that I don’t enjoy going home (that’s Christmas), but there’s something so fun about celebrating something anyway you want. Every year my boyfriend and my brother-in-law start talking about Thanksgiving before Halloween–and this time, my sister (who has done her share of cooking to feed a village) asked me to host! So like any other little sister, I’m super excited. Here is something I’ve tried among my list of vegan Thanksgiving recipes. I adore this tart with crispy, savory crust, baked golden with onion-gratin filling and all kinds of beautiful mushrooms. Usually savory tart recipes call for eggs, but the secret ingredient in this tart–sauteed onions–makes for a beautiful bed for the toppings. makes 1 9″ tart crust 1 cup all purpose flour 1/4 cup coconut oil 3 tbsp cold water 2 tbsp olive oil 1/4 tsp salt filling 1 medium onion, chopped 1/4 cup sliced onions 1.
SQUASH + GOAT CHEESE EMPANADAS Preheat the oven to 425'. Follow the dough recipe according the link provided. Wrap it up and keep chilled in the fridge. Cut the squash in half lengthwise. While the squash is cooking, saute the garlic and shallot in a bit of olive oil until just browned. Once the squash is cool to the touch, scoop the flesh into a bowl. Turn the oven down the 350'. Vegan Mushroom, Chestnut & Cranberry Tart | Vegetable Recipes Method Recipe by Pippa Kendrick 1. Preheat the oven and a large baking tray to 180C/gas 4. 2. 3 Shape the pastry into a ball and place between 2 large sheets of cling film, then roll it out into a circle slightly larger than the tart tin and no thinner than 3mm. 4. 5. 6. 7. 8. 9. 10.