This is the week each year I get asked for vegetarian Thanksgiving recipe ideas, so I thought I'd update my list of favorite recipes and ideas from the archives. I've also added a few recipes I've come across on other sites that looked exciting. It's also the time of year I like to re-read this. I hope those of you preparing, and celebrating Thanksgiving this week have a wonderful time with friends, and loved ones. xo -h
Roasted Vegetable Orzo - Roasted delicata squash and kale tossed w/ orzo pasta & salted yogurt dressing.
A Favorite Pie - You could do apple-huckleberry, straight berries, pear-cranberry, etc.
Mashed Potatoes - This is the way to do them. Buttery peaks and cloud-like drizzled with a saffron garlic butter, and topped with a toasted almond, coriander, sesame sprinkle. Simple, but with a enough of a twist to make them special.
Golden-Crusted Brussels Sprouts - A quick and easy brussels sprouts recipe that will convert the biggest skeptics. Vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan, dusted with cheese.
Heirloom Apple Salad - heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is crème fraîche spiked with rosemary, garlic and champagne vinegar.
Roasted Delicata Squash Salad - So tasty! Pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds - and a bold miso harissa dressing.
A friend gifted me a jar of strong pilpelchuma paste a couple of years ago, and I've been making and adapting it since. Here it shows up in a spicy yogurt dressing to top a Mason jar salad I threw together for lunch at the studio - romaine lettuce, mung beans, pepitas, and avocado...
Highlight: Favorite Soups
The simplest of carrot soups. One I love, in part, because it's an example of how a beautiful meal can come together with a bit of care, and an impossibly short list of ingredients. Carrots and onion form the base, which is spiked with dollop of red curry paste, and then pureed into silky oblivion.
The miso tahini soup we had for lunch as we prepped for the Remodelista Holiday Market last weekend - it was simple, hearty, and restorative with brown rice, winter squash, and a creamy miso-tahini broth. Avocado, lemon zest, toasted nori, and chives kept things lively and beautiful up top.
More Recent Recipes
This is the recipe I was working on when Sarah Lonsdale came to visit for an interview for Remodelista. Whipped goat cheese is simply combined with flecks of sautéed garlic and green chile resulting in an easy spread that pairs perfectly with a long list of things.
A Mung Quinoa Power Bowl for lunch at the Quitokeeto studio. The base is simply mung beans and quinoa, and the magic comes from the deeply sautéed and spiced celery. It welcomes as many, or few, toppings as you like - roasted cherry tomatoes, salted dill yogurt, quick pickled red onions, chopped olives.