A Plant-Based Potluck
The holidays are one of our favorite times of year to flex our creativity in the kitchen when it comes to recreating dishes that are plant-based, seasonal and a definite crowd pleaser. This year we've decided to curate an entire plant-based Thanksgiving meal from a few of our all time favorite bloggers, chefs, friends and more. Read on for the recipes we will be whipping up tomorrow for friends and family! To Start:
From: Food & Wine
- In a large skillet, melt the butter in 1 tablespoon of olive oil. Add the shiitake and cook over moderately high heat, stirring, until browned, 4 minutes. Add the oyster mushrooms and cook until softened and lightly browned, 4 minutes. Add the shallot and garlic and cook until fragrant, 2 minutes. Stir in the wine, lemon juice, thyme and the 1 tablespoon of parsley. Season with salt and pepper.
- Light a grill or preheat a grill pan. Brush the bread with olive oil and grill until toasted and charred in spots, about 1 minute per side.
- Spread each toast slice with 1/4 cup of the ricotta. Spoon the mushrooms on top and and sprinkle with the tarragon, chives and additional parsley. Cut the crostini in half, drizzle with olive oil and serve.
- 3 cups Massaged Kale Salad
- 1 head of radicchio
- ½ cup shredded carrots
- 1 persimmon, sliced into rounds
- ¼ cup pomegranate seeds
- 1-2 tablespoons hemp seeds
- ¼ cup lightly toasted pine nuts
- ¼ cup lightly toasted shredded coconut
- 1 tablespoon fresh thyme
- SATSUMA DRESSING
- 1 satsuma, peeled (or use an orange)
- ½ cup water
- ¼ cup apple cider vinegar
- ¼ cup olive oil
- 1 garlic clove
- 2 tablespoons maple syrup
- Pinch of sea salt
- In a medium salad bowl, simply combine kale salad, carrots, pomegranates, persimmons, thyme, pine nuts, toasted coconut, and hemp seeds together. (if you're adding "boosters" to the salad (chickpeas, lentils, hemp seeds, avocado, farm fresh egg), add them here).
- In a blender or using a whisk, simply whisk all ingredients for the salad dressing into a small bowl then drizzle upon serving the salad.
- Stir with a fork and adjust seasonings to taste, serve.
From: Love and Lemons
- 3-4 cloves of roasted garlic (see notes)
- 2 lbs yukon gold potatoes
- 1 lb cauliflower head, broken into a few large pieces
- 1 tablespoon minced rosemary
- 4-6 tablespoons olive oil (or butter/vegan butter)
- salt & pepper
- reserve some starchy potato water
- Roast a whole garlic bulb for 1 hour using this method or drizzle individual cloves with olive oil and salt and bake at 350 until soft (about 15 minutes).
- Bring a large pot of salted water to a boil. Add the potatoes and the cauliflower (I did them at the same time) and boil until knife-tender (until you can poke with a knife and it easily slides out). My cauliflower took about 15 minutes, my potatoes about 25-35.
- In a food processor, puree the cauliflower with roasted garlic, 2 tablespoons of olive oil, rosemary and a few generous pinches of salt and pepper. Taste and adjust seasonings. (Tip: this mixture can be over-flavored because it'll get mixed with the potatoes later).
- When the potatoes are soft, remove them from the pot. Peel them (careful, they’re hot) and use a food mill, ricer, or masher, to mash them. Add 2 more tablespoons of olive oil, then stir the cauliflower puree into the bowl with the potatoes. Stir, in a folding motion until smooth and creamy. If necessary, add ¼ cup (or so) of hot starchy potato water to help it out. Taste and adjust seasonings, adding more olive oil, salt, pepper, and/or rosemary to taste.
- Serve hot. Mine actually reheated great too - store in the fridge, microwave the next day.
I'd advise against using raw garlic here. (We tested it, and it's just too strong). If you don't feel like roasting the garlic, make garlic-oil instead. Smash a few cloves into your ¼ cup of olive oil. Let it infuse for at least a few minutes and remove garlic pieces before using.
This recipe can also be adapted to make a cauliflower puree without the potatoes. Double up the cauliflower and adjust seasonings to taste.
By: Gena Hamshaw / Food52
- 1pound butternut squash, cubed
- 1 pound brussels sprouts, halved
- 1medium gala apple, cut into a 1/2 inch dice
- 2shallots, thinly sliced
- 3 tablespoons olive oil, divided into 2 tbsp and 1 tbsp
- 1cup onion, diced
- 1cup celery, diced
- 10slices bread of choice: crusty sourdough, dry cornbread, whole grain, or, if you are gluten free, millet bread from Food For Life will work nicely. Prior to preparing the recipe, leave bread out for a day to become slightly dry, then cut into cubes.
- 1 1/2 cups vegetable broth (plus extra as needed)
- 2teaspoons fresh rosemary, chopped
- 1 teaspoon fresh thyme
- 1teaspoon chopped fresh sage
- 1/3cup dried cranberries
- 1/3cup pecans or walnuts
- Sea salt and pepper to taste
- Heat oven to 400 degrees. Toss the squash, brussels sprouts, apples, and shallots in 2 tbsp oil and season well with salt and pepper. Roast till vegetables are very tender (I actually like my sprouts a bit singed) and remove from oven. Reduce oven heat to 350.
- Heat other tbsp oil in a large pot. Sautee the onion and celery till translucent (about 5-8 min). Add the bread cubes and allow them to get golden brown with the veggies in the oil. Add a dash of salt and pepper.
- Add the roasted vegetables, vegetable broth, cranberries, pecans, and seasonings. Stir the mix till the broth has almost entirely absorbed in the toasted bread. Transfer to a baking sheet and bake at 350 for about 20 minutes. Serve hot. And delicious.
From: Green Kitchen Stories 6–8 servings
We used a 13 lb/6 kg Muscat squash for this, but any eatable pumpkins would work. You can also use smaller pumpkins, like Hokkaido, just remember to adjust the baking time.
1 large pumpkin or 2 smaller pumpkins 1 small knob of coconut oil, ghee or olive oil
Cut a hole on top of the pumpkin, shaping a ‘lid’. Scoop out the seeds and pulp. Rub the inside with oil. Now it is ready to be stuffed.
Stuffing 1 1/2 cup / 300 g uncooked millet or white quinoa 1 large knob of coconut oil, ghee or olive oil 2 large onions, finely chopped 9 oz / 250 g brown mushrooms, quartered 2 large stems kale, stems removed and finely chopped 3 tbsp white wine or water 1 tsp dried thyme sea salt and pepper 1 cup / 3,5 oz/ 100 g cranberries (fresh, frozen or dried) 1 handful raw almonds, coarsely chopped (use pumpkin seeds for a nut free alternative) 2 stems flat-leaf parsley, finely chopped, save a little for serving 5 1/2 oz / 150 g goat’s or sheep’s feta cheese (optional), save a little for serving
Preheat the oven to 200°C / 400°F. Place millet in a sieve and pour over hot water. Rinse and drain. Place in a saucepan and cover with 3 cups water. Bring to a boil, lower the heat immediately and let gently simmer for 10 minutes. Remove from heat, cover and set aside for 10 minutes. Meanwhile, heat oil in a large skillet. Sauté onions, mushrooms and kale for a couple of minutes until soft. Add wine, thyme, salt and pepper and cook for about 5 more minutes. When the liquid is almost evaporated, add cranberries, almonds, parsley and stir to combine. Taste and adjust the flavors. Turn the heat off and remove the skillet from the heat and stir in the cooked millet. Now add the crumbled feat cheese and toss to combine. Fill the pumpkin with the millet stuffing. Place the pumpkin ‘lid’ on top and bake in the oven for about an hour (maybe less or more, adjust to the size of the pumpkin), this depends on the oven and on the size and type of the pumpkin. Check the pumpkin flesh with a knife from time to time and stir around the stuffing with a spoon. The pumpkin is ready when skin is browned and bubbly and the flesh is soft. Garnish with parsley and feta.
This recipe can be prepared ahead and reheated before serving.
& Finally.. Dessert!
From - My New Roots