Giving Thanks

Mushroom and Spinach Tartlets *Photo Credit: Green Kitchen Stories 

Mustard, Quinoa and Cranberry Salad *Photo Credit Green Kitchen Stories

 Cinnamon Roasted Vegetables *Photo Credit Green Kitchen Stories

Delicata Squash from our garden 

Raw Pomegranate and Cashew Cake *Photo Credit Green Kitchen Stories*

Kale Sage Pesto Tart 

Beetroot Soup *Photo Credit Green Kitchen Stories 

Coconut Curry Pumpkin Soup

Hazelnut and Mushroom Loaf  *Photo Credit Green Kitchen Stories 

Apple and Oat Tartlets *Photo Credit Green Kitchen Stories

One of my absolute favorite food blogs is Green Kitchen Stories. As you can see their photos are gorgeous and their recipes- mostly vegan and GF- are delicious! I plan to make many of their side dishes and desserts for this years feast. My father will cook up a wild turkey that he hunted in the fall, and my mom will make her famous creamy mashed potatoes for those who want traditional T-Day fare. In any case, it will be a feast for all and I am so thankful to be able to share it with you! :)


Wild Mushroom Ragout
*inspired by www.saveur.com

Serves 6-8

1 lb wild mushrooms or a mix of whatever you can get at the store
1 tbsp olive oil
1 leek, thinly sliced 
1 clove garlic, minced
3/4 cup vegetable stock (or chicken if you are not vegetarian), homemade if possible
3 tbsp dry white wine
1/4 cup unsweetened thai coconut milk 
1 sprig fresh thyme or a heaping tsp of dried 
1 tbsp chopped chives or green onion 
Salt and Pepper to taste

Trim mushrooms (keep steams for your next stock. Slice larger mushroom caps into even slices-- keep smaller ones whole. 

Heat oil over med-heat in a large cast iron skillet. Add leeks and garlic and cook till tender-- stirring occasionally. Add mushrooms and cook just until they start to release their moisture. Add wine to deglaze and then the stock and cook for an additional 5 mins or so. Add the coconut milk herbs and salt and pepper. Cook under low heat for 10 mins. Serve as a side dish, with country bread, over pasta or with a roast. 



Simple Green Bean Salad

*Recipe from www.greenkitchenstories.com

Serves 4

1 lb green beans

1 spring onion, chopped

3 tbsp Dijon mustard, preferably coarse grained
2 tsp honey
juice from 1 small/medium sized lemon
2 tbsp apple cider vinegar
3 tbsp olive oil
sea salt & black pepper

a handfull fresh parsley or cilantro

Trim the beans and put them in a sauce pan with boiling water. Remove them after 1-2 minutes and cool down under ice cold water. Let them dry on a towel, then transfer them to a bowl and add the onion. Whisk together mustard and honey. Add lemon juice, vinegar and oil and whisk for about 30 seconds. Add salt and pepper. Pour the dressing over the beans, use your hands to make sure that they are all covered. Roughly chop the parsley and put on top of the beans. Enjoy!

Cinnamon Roasted Vegetables 
*Recipe from www.greenkitchenstories.com 

4–6 servings  

This simple dish takes just a few minutes to prepare; then the oven does the rest of the work. You can throw any kind of vegetable in here; simply adjust the cooking time according to the size.

1 head Romanesco or cauliflower, trimmed, halved lengthwise, cut into small pieces
2 lb. carrots, halved if large
½ lb. parsnips, halved if large
2 medium sweet potatoes. Cut into thick sticks
2 whole garlic cloves, mashed with the end of a knife
1 Tbsp. olive oil
1 Tbsp. ground cinnamon
5 2”–3” cinnamon sticks
sea salt

Preheat oven to 375°. Place vegetables and garlic in a single layer on a baking sheet and drizzle with oil; sprinkle cinnamon over and scatter cinnamon sticks around. Season with salt. Using your hands, toss vegetables to coat well. Roast until golden and crispy, about 1 hour. (Time will vary depending on size of vegetables.)

Spiced Spinach and Mushroom Tartlets 

*Recipe from www.greenkitchenstories.com Makes 6 tartlets  

Our gluten-free tart crust has the subtle taste of almonds and fresh herbs, and it can be filled with just about anything. One of our favorites is this clove-spiced spinach and mushroom filling. Potato starch, tapioca starch, and all flours are available from Bob’s Red Mill.

Tartlet shells½ cup superfine chickpea flour or garbanzo bean flour¼ cup almond flour or almond meal2 Tbsp. potato starch, tapioca starch, or cornstarch½ tsp. sea saltFreshly ground black pepper1 Tbsp. each finely chopped fresh rosemary and thyme3 Tbsp. virgin coconut oil plus more for pans

Filling2 Tbsp. virgin coconut oil or olive oil (for frying)
1 small red onion, finely chopped
½ tsp. ground cloves
4 cups fresh spinach
1 leek, thinly sliced (including green leaves)
12–15 crimini (baby bella) mushrooms, sliced
Juice of ½ lemon

special equipment: Six small tartlet pans

Making the Tartlet shells: Combine the first 4 ingredients in a bowl; season with salt and pepper. Add coconut oil and 3 Tbsp. ice-cold water. Using your hands, work dry ingredients toward the center until dough forms. Gather dough into a ball, wrap in plastic, and chill for 30 minutes. DO AHEAD: Dough may be made 1 day ahead. Wrap tightly with plastic and chill.

Preheat oven to 375°. Divide dough evenly into 6 portions. Form each portion into a ball and press 1 dough ball evenly onto bottom and up sides of each tartlet pan. Trim dough flush with edge of pans. Prick bottom with a fork to prevent it from bubbling as it bakes. Bake until golden, about 15 minutes.

Let tartlet shells cool slightly, then invert each pan and turn out shells onto a wire rack and let cool completely.

Making the filling  Heat oil in a large skillet over medium heat. Add onion and cloves and cook until onion is lightly browned; add spinach, leek and mushrooms. Cook until spinach is brightly colored, 3–5 minutes. Add lemon juice and cook 2 minutes longer. Spoon 2 dollops filling into each tartlet shell and serve hot.

Crustless Pumpkin Pie (GF, Grain-Free)
*Recipe from www.nourishedandnurtured.blogspot.com 

Serves 5-7 

• 1/2 cup (1 stick) butter (or try coconut oil or ghee for a dairy-free option*)
• 1 & 3/4 cups pumpkin puree, preferably homemade
• 1/3 to 1/2 cup honey or maple syrup
• 4 eggs, preferably from pastured chickens
• 1/2 cup milk kefir or plain whole-milk yogurt (or try coconut milk for dairy-free option*)
• 1/3 cup almond flour, preferably from crispy nuts
• 2 tsp vanilla extract
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground cloves
• pinch nutmeg
• 1/4 tsp celtic sea salt
• Equipment needed: blender or immersion blender

1. Melt the butter in a small pot over low heat.  Turn off heat and allow to cool slightly.  If your butter has been overheated, let it cool before combining it with the other ingredients.
2. Blend together all ingredients in a blender or with an immersion blender (don't forget to add the melted butter).  Taste for sweetness, and add more maple to taste if desired. 
3. Pour mixture into a buttered 8-inch square glass baking dish.  Bake in 325 degree oven for 35-45 minutes, until center is set.
4. Allow to cool and then transfer to the fridge.  Best if served cold (if you can wait that long). 

*You may need to add a bit more of the spices if you substitute coconut products for the dairy, as the coconut flavor may mute the spices.