Here my pretty sister-in-law, Terri Ann Lindelow, and “My Pretty Pony,” Huff, visit in our living room in the afternoon before everyone reconvened for the Thanksgiving Feast last night.
Check out Terri Ann’s pretty jewelry here.
My Thanksgiving Day post is coming up, but–and I bet it is no different in your household–there is no time for carefully staging food photographs in the midst of the convivial holiday hubbub. So, before the throngs gather today–and, in any event, with less going on in the kitchen–I hope to photograph the components of our meal. I made one recent recipe and two brand new ones that received rave reviews, so I’m looking forward to sharing them with you.
In the meantime, though, I am excited to offer this Thai-inspired pumpkin dish. If you follow The Platter, you know that I am all about fresh pumpkin this year, including in Asian preparations, like this one and my Vegan Miso-Roasted Pumpkin and Grilled Tofu over Udon Noodles which was featured on OneGreenPlanet.org.
Pumpkin is so agreeable to rubs, and this peanut butter riff is no exception. Enjoy it with creamy white chunks of tofu over my silky, golden, and pleasantly spicy melange of red bell peppers, onions and chard in a coconut-red curry sauce thickened with pureed pumpkin. Its subtle tang is courtesy of fresh lime juice and vegan fish sauce.
Yield: 4 servings
Fresh Peanut Butter-Roasted Pumpkin:
2 tablespoons smooth natural peanut butter
1 tablespoon vegan fish sauce (sold as “vegetarian fish sauce” in Asian markets)
1 teaspoon prepared Thai red curry paste
1 1/4 pounds pumpkin (this weight is with seeds and pulp removed, but the skin still on) , peeled and cut into about 3/4 inch cubes
Preheat the oven to 450 degrees. Oil a large metal baking dish and set aside. In a medium bowl, whisk together peanut butter, vegan fish sauce, and curry paste until smooth. Add pumpkin and toss gently to coat. Transfer to the prepared baking pan, spread out, place in the oven and roast for about 8 minutes. Stir gently or flip chunks, and roast an additional 8 minutes or until lightly caramelized. While pumpkin roasts, make sauce. When pumpkin is finished cooking, remove the pan from the oven. If sauce isn’t quite finished, cover pumpkin to keep warm.
Vegan Thai Pumpkin and Coconut Milk Curry Sauce:
1 tablespoon olive oil
1/2 of a large onion, cut into 1/4-inch wide slivers
Pinch sea salt
1 large red bell pepper, stemmed, seeded, cut into 1/4-inch wide slivers and then cut in half crosswise
2 large garlic cloves, minced
2 cups finely chopped Swiss chard–I use the food processor for this task (about 1 bunch with thick stems removed; you may use kale or spinach instead, but the chard was lovely at our farmer’s market recently)
2 tablespoons prepared red curry paste (feel free to adjust the amount to your taste)
1-15 ounce can coconut milk or lite coconut milk
1/2 cup pumpkin puree
1/4 cup vegan fish sauce
Juice of one lime
Sea salt to taste
Optional, but recommended: 1 tablespoon each finely chopped Thai basil and cilantro or to taste
Accompaniments: 12 ounces regular tofu cut into 1 inch chunks (baked, broiled or simply heated and kept warm until serving time); and 2 cups cooked Jasmine rice
Garnish: chopped peanuts, sliced green onions, and optional lime wedges
In a large cast iron skillet or wok, heat olive oil over medium-high. Add onion and a pinch of sea salt and saute, stirring, for about 3 minutes or until onion begins to soften. Add bell peppers and continue sauteing for about 2-3 more minutes or until it begins to soften. Add garlic and chard and saute for one to two minutes or until chard is tender, but still bright green. Add curry paste and saute, stirring, just until smooth and incorporated. Add coconut milk and pumpkin puree, and cook until heated through. Add fish sauce and lime juice, and stir to combine. Check for seasoning, and add salt if necessary. Stir in optional Thai basil and cilantro and remove from heat. Serve sauce over cooked Jasmine rice topped with roasted pumpkin and tofu. Garnish with chopped peanuts and sliced green onion.
For 150+ more specialties of the season, I hope you will check out The Blooming Platter Cookbook.
The good folks at “Super Vegan” have been posting vegan Thanksgiving recipes for the past several days and were kind enough to include my Sweet Potatoes Caribbean recipe which is from The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.
Check out my recipe and all the other delicious offerings on the Super Vegan site.
And have yourself a beautiful T-Day (Tofu-Day) regardless of what’s on your menu.
Here’s a tasty twist on tradition for your Thanksgiving table: a spicy slaw made from Brussels sprouts inspired by an almost comical-looking stalk of this misunderstood vegetable at the farmer’s market. The spicy notes are courtesy of a hint of jalapeno and a light and lively vinaigrette made from the favorite fall flavor of maple kicked up with mustard and given depth with the incorporation of savory-sweet allspice. It’s also delicious with my “Pulled” Spaghetti Squash BBQ.
Yield 4-6 servings
2 cups whole Brussels sprouts, trimmed
1/2 cup red onion, cut into 1/4-inch dice
1 to 2 medium or hot small peppers (about 2.5 to 3 inches), seeds and membrane removed, and very finely chopped (I would add one, taste, and add part or all of another if desired)
Pinch sea salt
Maple-Mustard-Allspice Vinaigrette (recipe follows)
Thinly slice Brussels sprouts using the slicer blade of a food processor if available. Place in a medium bowl and add remaining slaw ingredients. Toss lightly with a fork to combine. Pour vinaigrette over the slaw mixture and toss again with a fork to distribute the dressing evenly. Store in an airtight container in the refrigerator. It is best if the flavors are allowed to marry for 2 or more hours before serving.
Maple-Mustard-Allspice Vinaigrette:
1/4 cup apple cider vinegar
1 tablespoon hazelnut or walnut oil
1 tablespoon maple syrup
2 teaspoons Dijon mustard
1/2 teaspoon ground allspice or to taste
1/4 teaspoon garlic powder
Pinch sea salt
In a small bowl or cup, whisk together all ingredients until well combined.
For 150+ savory, spicy and sweet seasonal recipes, I invite you to peruse The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.
Yield: Approximately 8-10 silver dollar pancakes
Here in America, Thanksgiving approaches. It is so many people’s favorite holiday, and for good reason. Non-denominational and, in fact, not necessarily religious in any direct way, it tends to be a gracious gathering of friends and family who come together to share a traditional meal of fall favorites while giving thanks to anyone for anything they choose.
Pumpkin dishes typically take center stage on the menu, but I crave them before, during and after. If you’re celebrating Thanksgiving late in the day, you might enjoy these pancake-fritters for breakfast; or if your clan breaks bread earlier in the day, try these treats the morning after. Or, heck, go ahead and make them today!
I call them “pancake-fritters” because they are a hybrid, but not by design, at least initially. Rather, the pleasant “stickiness” of the batter and the amount of sugar meant that my first batch, cooked as regular pancakes, had to be put down the disposal! I discovered that they have to be small, and they have to be pan fried in a bit more oil than what pancakes require to prevent them from sticking to the skillet and scorching.
So don’t be tempted to make these as larger pancakes or use less oil or yours will meet the same fate as mine. My second try is what you see pictured and well worth the failed experiment. The resulting pancake-fritters are a little oilier than a pancake, like a fritter or even a fried cake doughnut, with a crispy exterior and a soft and tender interior.
Pumpkin pancakes are a dime a dozen, so while a half-cup of leftover pumpkin initiated the recipe, the desire for a twist on a classic resulted in the addition of oatmeal and espresso powder inspired by my Baked Pumpkin Spice Oatmeal with a cup of coffee. Enjoy and Happy Thanksgiving!
1/2 cup white whole wheat flour (or unbleached all-purpose)
1 cup old fashioned oats
4 tablespoon natural sugar
2 teaspoons pumpkin pie spice
1 teaspoon baking powder
1/2 teaspoon baking soda
pinch sea salt
1/4 cup soymilk (I use unsweetened, but plain is fine)
2 teaspoons instant espresso
1/2 cup pumpkin puree
1/4 teaspoon vanilla extract
Optional garnish: maple syrup plus a dab of vegan sour cream and a walnut piece per pancake
Preheat the oven to warm and line a plate with a double thickness of paper towel. In a medium bowl, whisk together the first 7 dry ingredients and make a well in the center. In a small bowl, whisk together soymilk and espresso powder to dissolve the latter. Then whisk in pumpkin puree and vanilla. Pour the wet ingredients into the well and whisk all together just until combined. In a large cast iron skillet, heat about 1/8 inch of canola oil over medium-high. Make pancakes-fritters, 4 at a time, using 1 rounded tablespoon of batter, gently smoothing the top. Cook for about 2 minutes per side, loosening each pancake from the bottom of the pan with a metal spatula after a minute or less of cooking, just enough time for the pancakes to be set enough to gently lift. Reduce heat if cooking too fast. Remove to the lined plate, cover with more paper towel, and keep warm in the oven while you continue with the remaining batter in the same manner. Serve each garnished with maple syrup, a dollop of vegan sour cream and a walnut piece.
For 150+ additiona recipes perfect for this and every season, I invite you to check out The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.
As some of you know, though my “day job” is as a high school art teacher, followed closely by cookbook author and blogger, I “moonlight” as a freelance writer. One of my fun monthly gigs is the “DIY Decor” column for the Virginian-Pilot newspaper. It keeps the creative juices flowing, but I accepted the job on one condition: that I not have to do anything so “cutesy” or “crafty”–and definitely not “duck and bunny,” that I wouldn’t have it in my own home or, at the very least, give it to a friend with good, but different, taste than my own! Fortunately, my wonderful editor allows me near complete freedom.
If anyone ever sees me with a Bedazzler in my hand, please tell me to set it down gently and ease away slowly!
I hope you enjoy this month’s column which features cool place card holders made from antique forks, just in time for Thanksgiving. And, so you have plenty of time before the beginning of Advent season, it also features my idea for a quick and clever Advent calendar (though, as my article says, this concept is adaptable to any celebration or holiday in which days are counted and little gifts are given on each of those days).
(Please note that the new 2017 gluten-free version of these cookies, in a different color box, contains egg white powder.)
Yesterday afternoon, I had just left the farmer’s market with a bag full of super-healthy produce, and needed to stop by Trader Joe’s for a few remaining items on my list. But, though, my grocery bag was looking very virtuous, I was thinking impure sugar-laden thoughts.
I prefer homemade cookies any day of the week, but I was jonesin’ pretty badly for something sweet on the fly. We had just come from a Friday night stay at the rustic-elegant Sanderling Inn in Duck, North Carolina, which serves tea and homemade cookies in the afternoon. How I would have loved some cookies with my tea after our 4-mile walk on Friday, but alas, they were off-limits. So, I came home with cookies on my mind.
Therefore, at TJ’s, I detoured down the cookie aisle in search of something sweet and vegan. I must have picked up every box on that aisle to read the list of ingredients only to be met with whey, milk powder, eggs, butter, and all the rest of it. Finally, I picked up the least likely looking box and–Eureka!–all vegan. It turns out that Trader Joe’s brand of Candy Cane Joe-Joe’s in their cheery holiday-striped box are vegan approved!
Think Oreo’s, but with a peppermint filling. So, while you probably won’t want to serve these at your next party, you might want to tuck a couple into you or your child’s lunchbox, or serve up a little quasi-guilty pleasure at a party-for-one when nobody’s looking.
I was thrilled to come home today from a quick overnighter (yesterday was a school holiday) to North Carolina’s captivating Outer Banks to learn that the wonderful folks at One Green Planet had published my recipe for Vegan Miso-Roasted Pumpkin and Grilled Tofu over Udon Noodles. Just click the recipe title to be taken directly to the recipe on their site. Enjoy!
And, of course, you can find 150 more seasonal delights in:
The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes.
Yield: 2 pizzas/8 servings (2 slices per serving)
The irresistibly adorable pumpkins at my favorite farm market inspired this pizza. I’ve enjoyed it three or four times this week with my Vegan Caramelized Onion and Apple Pizza and am so sad there is no more.
As I’ve said before, homemade pizza dough is so quick and easy to make that there is scarcely any reason to purchase it, especially since it can be frozen. Hands on prep time is just minutes, but it does take a couple of hours to rise. So, if you are super pressed for time and favor a brand like Trader Joe’s frozen dough, then go for it. If you choose the purchased route, I would definitely recommend a prepared dough as opposed to a prepared crust.
My dough of choice comes from my Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes. My recipe calls for a combination of self-rising and whole wheat flours. However, for the pizza pictured, I didn’t have either, so I used all white whole wheat flour with some baking powder. The only difference I found is that it makes a softer dough and, hence, requires additional flour. The crust made this way also benefits especially from a couple of minutes in the oven before topping it and returning it to the oven to insure that the crust doesn’t become soggy.
Make the dough at least 3 hours before you plan to serve the pizza.
Blooming Platter Pizza Dough:
Yield: 2 approximate 8-inch crusts
3/4 cup plus 2 tablespoons self-rising flour (or 3/4 cup plus 2 tablespoons white whole wheat or all purpose flour combined with 1 1/4 teaspoons baking powder and a scant 1/4 teaspoon of sea salt)
3/4 cup plus 2 tablespoons whole wheat flour
Note: you may substitute all white whole wheat or all-purpose flour for both of the above. However, you will need considerably more flour, added 1/4 cup at a time, until dough is smooth and elastic, but slightly sticky.
1 teaspoon “quick rise” yeast
1 teaspoon natural sugar
1 teaspoon sea salt
3/4 cup plus 1 1/2 tablespoons tepid water
2 teaspoons extra virgin olive oil plus 1 teaspoon to oil the bowl
Place all of the dry ingredients in a large bowl, stir to combine, and make a well in the center. Add the water and 2 teaspoons olive oil to the well and stir the wet and dry ingredients together with a fork until fully incorporated.
Knead for 5 minutes with oiled hands or until the dough is smooth and elastic, but slightly sticky. I knead it right in the bowl. Do not over-knead. Lift out the dough and pour the remaining teaspoon of olive oil into the bottom of the bowl and spread to coat the interior with your fingers.
Return the dough to the bowl, rolling it around on both sides to coat with the oil. Cover the bowl loosely with a damp kitchen towel and allow the dough to rise until doubled in bulk, about 2 hours. While the dough rises, prepare the other ingredients.
Next prepare Rosemary-Garlic Olive Oil:
1/4 cup olive oil (makes sure it is super flavorful)
1 5-inch stalk of fresh rosemary
1 clove garlic, thinly sliced
Combine all ingredients in a small cup and set aside.
Before preparing topping, preheat oven to 450 degrees. Place two pizza stones (or two inverted baking sheets) into the oven and heat for 30 minutes.
Topping:
Approximately 1/4 cup Pumpkin and Pepita-Sage Pesto Spread (recipe follows)
Grilled Pumpkin (recipe follows)
1/2 cup Vegan Pepita and Sage Pesto
Optional garnish: fresh sage leaves or pineapple sage blossoms
Vegan Pumpkin Pepita-Sage Pesto Spread:
6 ounces Silken Firm tofu (you may you “extra firm” for a firmer end result)
1/2 cup pumpkin puree
1/2 cup Vegan Pepita and Sage Pesto
1 large garlic clove
Pinch sea salt
Place all ingredients in the bowl of a food processor and process until smooth, scraping down the sides of the bowl as necessary. You will have more than you need for this pizza. Store any leftovers in an airtight container in the refrigerator. Enjoy as a dip with fresh veggies, spread on bagels or sandwiches, tossed with pasta, or as a pizza sauce.
Grilled Pumpkin:
Approximately 3 pounds fresh pumpkin (this weight is seeded and with pulp removed, but with the skin on)
Remove the skin from pumpkin with a paring knife. Cut pizza into bite size 1/3-inch thick slices. Spray a grill pan with non-stick spray and preheat over medium-high. Grill pumpkin, in two batches if necessary, for 2 to 3 minutes per side or unil tender with nice grill marks. Remove to a plate and set aside.
To Assemble:
Lay two 10-inch sheets of aluminum foil, shiny side down, on a work surface. Spray each sheet lightly with non-stick pray. With hands lightly dusted with flour, divide the dough in half, shape each half into a ball, and place one in the center of each piece of foil.
Beginning in the center of the ball and working your way to the edges, use your fingertips and palms to gently press the dough into a circle about 8 1/2 inches in diameter, leaving a slightly raised 1/4-inch wide rim. Brush the entire surface of each very lightly with the Rosemary-Garlic Olive Oil; you will likely have some left over. Lift each piece of foil one at a time, crust and all, holding it taught, and place on one of the baking stones. Bake for 2 minutes. Remove the stones from the oven and spread a very thin layer (about 2 to 3 tablespoons) of Pumpkin and Pepita-Sage Pesto Spread on each crust. Divide the pumpkin evenly between the two crusts, arranging pieces in concentric rings. Return the stones to the oven and cook for about 7 minutes, switching the position of the stones halfway through if pizzas seem to be cooking unevenly. Remove the stones from the oven again and dot each with about half of the Pepita and Sage Pesto (1/4 cup each). Return the stones to the oven and cook for 2 to 3 more minutes or until the crusts are golden and the topping is hot. Remove the stones form the oven, slide the pizzas, one at a time, onto a cutting board, and cut each into 8 wedges. Serve immediately garnished with sage leaves or, if you’re lucky enough to grow this herb: ravishing pineapple sage blossoms.
Note: this pizza reheats beautifully on a pizza stone in a 350 degree preheated oven for 10 minutes.
Yield: 2 pizzas/8 servings (2 slices per serving)
All things autumn was the inspiration for this absolutely addicting pizza. I’ve enjoyed it three or four times this week and I have not yet had my fill!
Homemade pizza dough is so quick and easy to make that there is scarcely any reason to purchase it, especially since it can be frozen. Hands on prep time is just minutes, but it does take a couple of hours to rise. So, if you are super pressed for time and favor a brand like Trader Joe’s frozen dough, then go for it. If you choose the purchased route, I would definitely recommend a prepared dough as opposed to a prepared crust.
My dough of choice comes from my Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes. My recipe calls for a combination of self-rising and whole wheat flours. However, for the pizza pictured, I didn’t have either, so I used all white whole wheat flour with some baking powder. The only difference I found is that it makes a softer dough and, hence, requires additional flour. The crust made this way also benefits from a couple of minutes in the oven before topping it and returning it to the oven to insure that the crust doesn’t become soggy.
Make the dough at least 3 hours before you plan to serve the pizza.
Blooming Platter Pizza Dough
Yield: 2 approximate 8-inch crusts
3/4 cup plus 2 tablespoons self-rising flour (or 3/4 cup plus 2 tablespoons white whole wheat or all purpose flour combined with 1 1/4 teaspoons baking powder and a scant 1/4 teaspoon of sea salt)
3/4 cup plus 2 tablespoons whole wheat flour
Note: you may substitute all white whole wheat or all-purpose flour for both of the above. However, you will need considerably more flour, added 1/4 cup at a time, until dough is smooth and elastic, but slightly sticky.
1 teaspoon “quick rise” yeast
1 teaspoon natural sugar
1 teaspoon sea salt
3/4 cup plus 1 1/2 tablespoons tepid water
2 teaspoons extra virgin olive oil plus 1 teaspoon to oil the bowl
Place all of the dry ingredients in a large bowl, stir to combine, and make a well in the center. Add the water and 2 teaspoons olive oil to the well and stir the wet and dry ingredients together with a fork until fully incorporated.
Knead for 5 minutes with oiled hands or until the dough is smooth and elastic, but slightly sticky. I knead it right in the bowl. Do not over-knead. Lift out the dough and pour the remaining teaspoon of olive oil into the bottom of the bowl and spread to coat the interior with your fingers.
Return the dough to the bowl, rolling it around on both sides to coat with the oil. Cover the bowl loosely with a damp kitchen towel and allow the dough to rise until doubled in bulk, about 2 hours. While the dough rises, prepare the other ingredients.
Next prepare Rosemary-Garlic Olive Oil:
1/4 cup olive oil (makes sure it is super flavorful)
1 5-inch stalk of fresh rosemary
1 clove garlic, thinly sliced
Combine all ingredients in a small cup and set aside.
Prepare the Apple Cider Vinegar Reduction:
1/2 cup apple cider vinegar
2 tablespoon balsamic vinegar
2 tablespoon maple syrup
Pinch sea salt
Combine ingredients in a 1-quart saucepan and simmer over medium-high until reduced to 1/4 cup. Reduce heat if necessary, so that mixture doesn’t scorch. Pour into a small ramekin or cup and set aside.
Before preparing topping, preheat oven to 450 degrees. Place two pizza stones (or two inverted baking sheets) into the oven and heat for 30 minutes.
Caramelized Onion and Apple Topping:
2 tablespoon olive oil
2 medium-large yellow onion, thinly sliced
4 small-medium apples, stemmed, cored, cut into 1/4-inch wedges; cut wedges crosswise into 3 to 4 pieces
Sea salt to taste
1/2 cup Blooming Platter Smokey Cheddar Vegan Cheese Spread
Optional garnish: fresh rosemary sprigs
Heat olive oil in a large cast iron skillet over medium-high heat. Add onion and saute, stirring frequently, for approximately 15 minutes or until onions are beginning to develop a golden color. Reduce heat if necessary to prevent onions from scorching. Add apple, 2 tablespoons of the Apple Cider Vinegar Reduction, and a pinch of salt, and continue sauteing and stirring about 10 minutes, or until onion is deeply colored and apple is tender and has developed some color. Add water, a teaspoon at a time as needed if mixture appears to be drying out. Check for salt and adjust if necessary. Remove the skillet from the heat.
To Assemble:
Remove the rosemary from the olive oil, strip the leaves off the stalk, mince, and set aside.
Lay two 10-inch sheets of aluminum foil, shiny side down, on a work surface. Spray each sheet lightly with non-stick pray. With hands lightly dusted with flour, divide the dough in half, shape each half into a ball, and place one in the center of each piece of foil.
Beginning in the center of the ball and working your way to the edges, use your fingertips and palms to gently press the dough into a circle about 8 1/2 inches in diameter, leaving a slightly raised 1/4-inch wide rim. Brush the entire surface of each very lightly with the Rosemary-Garlic Olive Oil; you will likely have some left over. Lift each piece of foil one at a time, crust and all, holding it taught, and place on one of the baking stones. Bake for 2 minutes. Remove the stones from the oven and divide the onion-apple topping between the two crusts, spreading evenly to the rims. Divide the Cheese Spread between the pizzas, dotting the top of each with teaspoon-size dollops. Sprinkle each with half of the minced rosemary. Return the stones to the oven and cook the pizzas for 9-11 minutes or until the crust is golden and the topping is bubbly, switching the position of the stones halfway through if pizzas seem to be cooking unevenly. Remove the stones from the oven and slide the pizzas, one at a time, onto a cutting board. Drizzle each pizza with 1 tablespoon of the remaining Apple Cider Vinegar and cut each into 8 wedges. Serve immediately garnished with fresh rosemary sprigs.
Note: this pizza reheats beautifully on a pizza stone in a preheated 3350 degree oven for 10 minutes.
