Posts filed under Thanksgiving

Curried Butternut Squash Soup with Roasted Chickpeas

Ingredients:
1 large butternut squash
4 cups broth (low-sodium veg or chx)
2 cups coconut milk (or half & half)
¼ pure maple syrup (grade B is best!)
2 Tbsp. red curry paste
2 Tbsp. creamy peanut butter
1 tsp. cinnamon
½ tsp. nutmeg
Fresh Rosemary (optional for flavor/garnish)

Roasted Chickpeas:
1 can of garbanzo beans aka chickpeas
1 Tbsp. olive oil
1 tsp. curry powder
½ tsp salt

Directions:
Preheat oven to 350 degrees and line a cookie sheet/pan with parchment paper. Half the squash lengthwise, scoop out seeds, and place halves flat side down on sheet. Bake for 1 hour and allow to fully cool.

While the squash is cooling, up the oven temp to 400 degrees. Then drain, rinse, and dry chickpeas. Toss them in a bowl with olive oil and seasoning to evenly coat. Use the same pan with a new sheet parchment paper and lay the chickpeas out in a single spaced-out layer. Bake for 20 min or until golden brown.

Once the squash has cooled, scoop out all pulp and put into a food processor, blender, or mash by hand to get a smooth puree. Place squash puree and all other ingredients into a large soup pot and set heat to medium (If you have an immersion blender, place all ingredients in the pot and blend away!). Mix all ingredients thoroughly and cook uncovered to desired temperature. Optional: I placed a big sprig of rosemary in the pot as it cooked to infuse some flavor.

Pour into a bowl and garnish with few chickpeas. Voila, Fall in a bowl!
Enjoy!

How Kale Made the In-Crowd at Thanksgiving

A huge meal without any leafy greens, Thanksgiving or not, just feels off to me. Because I already wanted to create my dish or claim to fame for the annual feast, I volunteered to make “creamed kale”…whatever that meant. I knew I could sell the group with anything including ‘cream’ and thought it’d be easy to figure out the rest. However, when my sister requested that it be dairy-free, my easy-peasy (aka cheesy) plans went out the window. So to make it “kreamy” (sans dairy) I decided to use tahini for the texture and topped it with gluten-free breadcrumbs to give it that French’s Fried Onion effect.

Faking-it-til-I-made-it, a huge bunch of kale, tahini, and GF bread turned out to be a winning combo that I was proud to place next to the veteran turnips, cranberry sauce, mashed potatoes, and the alike. And because it was such a hit, I had to share so you too, could sneak kale onto a traditional Thanksgiving table.

Kreamed Kale

Ingredients:
1 very large bunch of kale
1/2 cup tahini
1/4 cup extra virgin olive oil
4 cloves garlic
2 tsp. balsamic vinegar
2 tsp. salt
2 Tbsp. sesame seeds
2 pieces of bread (gluten-free or regular)
Optional: 2 Tbsp. nutritional yeast to top with bread crumbs

Directions:
Wash, de-stem, and rip kale into small pieces. Steam kale in a large pot until tender and just cooked through (not soggy). Toast sesame seeds dry in a frying pan over medium heat constantly tossing to prevent burning. Place aside. Sauté garlic in a little olive oil over medium heat then add to a bowl with the tahini, olive oil, balsamic, salt, and sesame seeds. Mix thoroughly to make your sauce!
In a large 13 x 9ish size baking pan, mix the kale with the sauce to coat all leaves. Then pat down kale with a fork to make it more cassarole-esque. Toast your 2 pieces of bread and chop finely. Sprinkle over kale with nutritional yeast and pop into a 350-degree oven for 20 min. Finish off under the broiler if your bread crumbs didn’t crisp up enough. Now rest easy my health-seeking friend; a leafy green is next to your turkey and the traditional crew is showing it mad love.

Posted on March 12, 2015 and filed under vegetarian, vegan, side dish, holiday, Thanksgiving.