Every fall when Jack and I talk about Thanksgiving-inspired recipes to make for the blog, “reinvent the green bean casserole” always comes up. And every year it never happens. I guess I just think that some traditions just shouldn’t be messed with… even if one of them involves processed cream of mushroom soup, canned green beans and canned fried onions. It’s an American family favorite so I’m not going to make fun of it this time.
However, if the infamous green bean casserole isn’t part of your tradition and you’re looking for an easy last minute veggie side, how about this one? Make a little lemon-garlic oil and toss it with lightly cooked fresh green beans. It’ll take you longer to boil the pot of water than to put this “recipe” together.
If this is too simple, jazz it up with some toasted almonds, fresh herbs, or a little shaved parmesan cheese… maybe even a few fried onions, I won’t judge.
For a few more vegetarian Thanksgiving recipe ideas click here.
Are you all pumpkin-ed out yet? Hopefully not – but even if you are, you just have to try this one. If you’ve been following for long you know I have just a slight love for ice creams made with coconut milk. But this one? This one not only takes the cake but probably the pumpkin and apple pies too. It’s a rich & creamy, yet healthier, take on holiday desserts.
I’ve had tea ice cream on my mind ever since tasting a tea-infused sorbet while visiting Celestial Seasonings last month. Their Sweet Harvest Pumpkin Black Tea is warmly spiced with cinnamon, ginger and nutmeg – and it’s so delicious with the coconut milk and pumpkin puree. This recipe has only 4 main ingredients and is naturally sweetened with maple syrup instead of regular sugar.
Tea is such a flavorful addition here that I’m already dreaming up other combinations to pair with Caramel Apple Dream, Cranberry Vanilla Wonderland, and Sugar Plum Spice.
I made a half batch of these cookies, which was clearly a mistake. I ate the last one for breakfast this morning and I could really go for another one right about now. Chewy, oaty, nutty… slightly sweet and warmly spiced… it’s the kind of cookie that’s just healthy enough to get by as breakfast but would be even more perfect as a 2pm snack. If only…
This recipe is just slightly adapted from Amy Chaplin’s book At Home in the Whole Food Kitchen, which is hands down one of the most beautiful cookbooks I’ve ever held. I’ve been a fan of Amy’s for the longest time – among other things (like being Natalie Portman’s private chef), she’s the former executive chef of Angelica Kitchen, a vegan restaurant in NYC that I’ve adored for years. The book is full (really full) of vegan and vegetarian whole food recipes and ideas. Some great basics like miso mayo, homemade curry powder, and homemade kimchi to brownies, cakes, pies, stews, curries, pastas, and beautiful noodle bowls.
One page is prettier (and more delicious looking) than the next – I had a hard time deciding which pages to show you but here are just a few of my favorites.
I have a love/hate relationship with farro. It takes forever and quinoa is quicker but the chewy, nutty grains bring a real heartiness to this not-wimpy fall salad. The catch is that you have to pre-plan for farro – it’s easiest to make a big batch and keep it around all week. I’m not usually that organized but I happened to have made farro the day before my Farmhouse vegetables arrived so here we are… a grain salad with more veggies than could fit onto the subject line of this post.
The basic components are roasted sweet potatoes, peeled carrot ribbons and diced apples with a decent amount of greens worked in too. (I mixed kale and salad greens together because that’s what I had – feel free to use one or the other if you don’t have both).
Sweet, salty, crunchy, nutty… we ate this for dinner and then I ate it for lunch the next two days in a row. This would be a pretty addition to your Thanksgiving table and most of it can be made well in advance (see my make-ahead notes below).
Hi, my name is Jack and I have a problem. A mashed potato problem.
It started when I was a child. Every holiday with my dad’s family, the mashed potatoes came out and it was a frenzy. My uncle Billy, my grandfather and I would load up, devouring what seemed like a truck full of mashed potatoes. Usually, I would end the meal with a plate of half eaten mashed potatoes and sadness that I could never finish them all.
Fast forward to today. Today I have a lovely wife who makes wonderful, healthy food – all full of vibrancy and flavor. But there has always been a bit of a hole in my heart that only mashed potatoes could fill. So when Jeanine told me that we were making mashed potatoes, I was both excited and hesitant. There had to be a catch, and there was – cauliflower.
My fears were soon assuaged when we tried it. We mixed (roasted) garlic, olive oil and 1 part cauliflower puree with 2 parts potato put through a ricer.
What we ended up with were some of the smoothest, lightest clouds of mashed potatoes ever. In spite of the lack of “butter lake,” I’m officially a convert. I still ended up overly full and staring at a
plate bowl of half eaten potatoes, but happy to know that they’re back in my life.
Click here for more vegetarian Thanksgiving recipe ideas.