Move over dinner rolls, and make way for… corn muffins! Maybe it’s my midwestern background, but I love corn, especially in the form of these sweet & savory muffins.
These naturally sweetened with maple syrup and studded with little flecks of rosemary. They’re vegan, but no one has to know that. Almond milk substitutes perfectly for milk, and a bit of apple cider vinegar helps them rise (without the egg). They’re a bit on the crumbly side, but come to think of it, good cornbread should be golden and crumbly…
Over the years we’ve had more than a few untraditional Thanksgivings… the ones where we didn’t make it to the family feast because flying during the holiday weekend is the biggest. hassle. ever.
We’ve had a slew of friendsgivings, well before they were the cool hipster thing to do… One year, Jack and I spent a nice evening alone over a romantic dinner of butternut squash risotto… And I’ll never forget the year I didn’t fly home from college and I ate a can of tuna and frozen green beans. I know, so sad. But I had schoolwork to catch up on, and Publix frozen veggies were 10 for $1, so that was surely something to be thankful for.
Last week, as we sat down to eat this dish, I couldn’t help but think – if only I knew how to make this back then. It’s not expensive, it’s not at all hard… and it’s practically Thanksgiving on one platter (minus the turkey of course, but I’m not a turkey eater). Creamy squash, hearty mushrooms, toasty pecans, and tart cranberries…
Of course, this would be a beautiful veggie addition to your thanksgiving table. It would also be a nice dinner for 2, or a hearty meal for 1 hungry college student + leftovers for the rest of the week. You could sub in quinoa here, but millet is my new favorite grain. It’s still gluten free, but tastes just like couscous.
Can you believe Thanksgiving is next week?! Neither can I… although we’ve been cooking up a storm of comfort foods in order to post recipes here before the holiday. By this time next week I’m sure I’ll be craving sushi rather than stuffing. But until then… here’s a bunch of recipe inspiration in case you’re in need of T-day ideas:
I started this with the best intentions, really. I was going to make a version of Jack’s mom’s famous creamed spinach… top it with crispy shallots because they remind me of my dad and the infamous green bean casserole (his favorite thing). I was going to make just a few tweaks — but a few shiitakes and a can of coconut milk later, it became less of a “twist” and more of a left turn. Albeit, a delicious left turn.
I absolutely love coconut – if you don’t, this one might not be for you. The coconut is not merely a dairy replacement here, it’s flavor is front and center… sweet, rich and creamy… with a little tang from a tiny bit of lemon. I might totally suck at Thanksgiving traditions, but this is my kind of comfort food.
This would be a pretty dessert on the table of any dinner party… or a no-fuss, no-crust Thanksgiving apple “not-pie.” But it’s equally perfect for a cozy Sunday when you’re too lazy to leave the sofa in between marathon-ed episodes of Mr. Selfridge.
Don’t tell me what happens, we’re 3 episodes from the end, and we’re pretty obsessed. But we had to eat, and this was fast enough to quickly to whip up. (It just tastes like it should have taken longer). Feel free to scale it for a crowd, but I love a dessert that’s easy to to make a small amount of, just for 2.