Thanksgiving Stuffing

Happy Thanksgiving! 

Thanksgiving is one of my favorite meals of the year! I love mashed potatoes and gravy. But most of all, I love stuffing. Unfortunately, gravy and stuffing is typically not vegetarian. Except when I make it! 

During recent years, my husband and I travel to his sister's house for Thanksgiving where an eclectic group of people feast together. Each person is "known" for bringing a dish every year. My dish is the stuffing. In fact, we don't even have a meat stuffing, and everyone raves about my stuffing (even though I'm the only vegetarian at the meal!).

My stuffing is a take on the traditional stuffing. Often stuffing recipes get creative with wild rice or raisins or nuts or vegetables. Mine is simply seasoned bread. It is perfect. I use a blend of fresh bread and croutons to have a more interesting texture.

This year, I made homemade croutons from a white baguette. To make croutons, cut or tear the bread into small pieces and toss in olive oil. I seasoned my croutons simply with salt and pepper. Bake at 400 degrees Fahrenheit until lightly browned. 

Chop all the vegetables and get them cooking slowly in some butter. You want to make sure the vegetables are soft and have released their flavors to help season the bread.

Tear the fresh bread into 1 inch pieces and toss with the croutons. You'll want to use your largest bowl possible. I like using my Thatsa Bowl from Tupperware. 

Stir in the vegetables and melted butter so that they are evenly distributed. Then, make your vegetable broth. I usually don't have enough ambition to make my own vegetable broth, and thus I rely on bullion cubes. Rapunzel bullion have a mild flavor that adds the extra oomph that dishes sometimes need. I like this bullion because it isn't made from ingredients that scare me. Knorr bullion tastes fantastic. It has a bold flavor that wins me over every time. Unfortunately, Knorr is pretty salty and has unpronounceable ingredients, so I try to use it sparingly. For my stuffing, I like to use one Knorr and one Rapunzel bullion cube. Then, I add salt, pepper, and poultry seasoning until the flavor is perfect. 

Once you have your broth perfect, add it in small increments to the bread mixture until it is densely moist. You don't want it too dry or too wet. It should stick together enough to be able to be molded but not enough so that it just molds into one big piece of soggy bread. You want varying textures.

Bake for about 45 minutes at 350 degrees Fahrenheit. I like to turn on the broiler for the last 5 minutes to make the top nice and crispy. 

Enjoy with vegetarian gravy or plain. It heats up wonderfully! 

Who says vegetarians don't have anything to eat on Thanksgiving? Yum!

Thanksgiving Stuffing

Serves 6-8

1 small onion, chopped

3 celery stalks, chopped

2 cloves garlic, minced

6 tablespoons butter, divided

1 small loaf wheat bread

2 cups croutons

4 cups vegetable broth

1 tablespoon poultry seasoning

Salt and freshly ground pepper to taste

1. Butter a 9 x 13 inch baking dish. Preheat the oven to 350 degrees Fahrenheit.
2. Melt 1 tablespoon of butter in a small saucepan over medium-low heat. Add the onion, celery and garlic. Cook, stirring occasionally, until onion and celery are soft, about 15 minutes. 
3. In your largest bowl, tear the wheat bread into 1 inch sized chunks. Add the croutons and the cooked vegetables. Stir well to combine.
4. Melt 4 tablespoons of butter and pour it over the bread mixture. Stir well to distribute evenly.
5. Mix the vegetable broth with poultry seasoning and salt and pepper. Taste. Adjust so the broth has a bold flavor that you love. 
6. Pour about 1 cup of broth over the bread and stir well. Add another cup of broth and stir again. Continue until the bread is very moist, but not dripping. Only use enough broth to make the bread densely moist. 
7. Spread the bread mixture into the prepared pan. Bake for 45 minutes covered. Bake for 15 minutes uncovered or until the top is crusty and browned. Alternatively, turn the broiler on for 5 minutes to brown the top.

Beets Gone Wild

I didn't want to post two beet posts in a row, but this dish forced my hand. Really. I had no choice. This warm dish makes my mouth water. It's earthy, creamy delicousness.

Wild rice makes up the base of this dish, which is then peppered with boiled beets, fresh herbs and feta cheese. Don't forget the feta cheese. I imagine goat cheese would also be good, but really, when isn't goat cheese a good addition to a dish?

Boil the beets and cook the rice at the same time. Even though they both take about 40 minutes to cook (depending on the size of your beets), it is best to cook them separately and combine them afterwards so you can control the seasoning of the wild rice.

 

While wild rice has a nice grassy, earthy flavor, it is still pretty bland. Using some vegetable broth and fresh herbs really adds depth. Homemade vegetable broth is delicious, but not always as convenient as bullion cubes or paste. I've tried a plethora of vegetarian bullion over the years, and I tend to have a variety of options on hand for different purposes.  For this recipe, I used Rapunzel bullion (without salt) because it has a gentle flavor that enhances this dish instead of overpowering it.

The fresh thyme and rosemary added an intense aroma and flavor that is unmatched by the dried versions. The dried versions will do in a pinch, but the fresh herbs make this out of this world!

Beets Gone Wild
Serves 4-6

1 cup cooked beets (or two large raw beets)
1 cup wild rice
1 bullion cube (such as Rapunzel)
1 tablespoon fresh thyme
1 tablespoon fresh rosemary
1/2 tablespoon butter
Salt and pepper to taste
2-3 tablespoons feta cheese, crumbled

1. Cook the beets: Scrub the outsides of the beets well. Bring a pot of salted water to boil and add the beets. Cover, reduce heat to a low boil and cook for about 40 minutes, or until easily pierced with a fork. Drain and dunk the beets into ice water. When cool enough to handle, rub off the peel. Chop into 1/4 inch chunks. Alternatively, you can use canned beets. Warm canned beets in the microwave or on the stove gently and chop into small chunks.
2. Rinse the rice well. Place into a medium saucepan and add 3 cups of water. Bring to a boil. Stir in the bullion cube, thyme and rosemary. Cover, reduce heat to low and cook for about 40 minutes. Rice is done when it has split open and is tender. Drain any excess water.
3. Toss the rice and the beets together in a medium bowl. Add salt, pepper, and the butter. Stir until the butter has melted. Taste and adjust seasonings. Stir in feta cheese and serve warm.

Sneaky Beet Salad

I like to call this salad Sneaky Beet not only because it is fun to say (hehe!) but because it will make all you beet haters out there actually eat beets. Amazing, I know.

Beets are not very good about being sneaky. Their vibrant pigment tends to bleed onto everything! So, this salad definitely looks like a beet salad, but it doesn't taste like beets.

There are lots of reasons to eat beets; in general, the darker the coloring of a fruit or vegetable the more potent the nutritional qualities. Beets help to lower cholesterol, improve heart health, and provide a plethora of antioxidants.

Cooked beets have a strong flavor and aroma that often prevent many people from benefiting from their fabulous nutrition profile. Not so in this salad since the beets are left RAW! I didn't realize that beets, like carrots, can be eaten raw until I discovered this salad. The tangy, gingery dressing will make any beet hater asking for seconds (just ask my beet-hating husband!).

  
Sneaky Beet Salad
About 4 servings, inspired by How To Cook Everything Vegetarian by Mark Bittman

1 1/2 pounds beets and carrots, total (I try to keep it as close to 50/50 as possible)
2 large shallots, minced
1 tablespoon ginger, minced
Salt and pepper, to taste
2 teaspoons Dijon mustard
1 tablespoon peanut oil
2 tablespoons lime juice (about 1/2 lime)
1/4 cup chopped cilantro

1. Wash and peel the beets and carrots. Shred them using a box shredder (or a shredding machine like a food processor or salad shooter). Stir in the shallots and ginger.
2. In a small bowl, mix together the rest of the ingredients, except the cilantro. Taste the dressing and adjust the seasoning. Stir into the beets and carrots.
3. Stir in the cilantro, adjust any seasoning and serve. Note: This salad can be served immediately or be made ahead of time. It tastes delicious for several days.

Sweet Potato Gnocchi with Rustic Pine Nut Sauce

This recipe screams Autumn. Creamy, dense sweet potato dumplings are tossed in a chunky medley of lightly toasted pine nuts and bread crumbs. This is perfect for a rainy/snowy day. Serve with a crusty sourdough bread and you have a recipe for bliss.

Making gnocchi from scratch is an art. So, make the Rustic Pine Nut Sauce first so you can concentrate on the gnocchi. The sauce heats up well and is also amazing on a variety of other pastas (try bow ties with shavings of cheddar or gouda cheese!). It comes together in just 30 minutes, but it does require attention for most of those minutes.

First, saute the onion and garlic in a whole bunch of olive oil. It will feel like the onion and garlic are drowning in oil: that's ok. You'll need that extra oil when you add the pine nuts and bread crumbs, plus the oil will be seasoned with onion and garlic! When the pine nuts and bread crumbs are nicely toasted (I actually like them a little on the burnt side), add the wine, capers, and canned tomatoes. Stir in a good amount of fresh basil at the very end of the cooking.

There are few things that smell as good as this sauce!

Then, make the gnocchi. Gnocchi are the Italian's version of potato dumplings. Gnocchi can also be made from parsnips, but I prefer sweet potatoes because they add a more interesting flavor than plain potatoes. The best part of gnocchi is the texture. The texture is also the trickiest part.

First, cook the sweet potatoes. I like to peel, coarsely chop and boil until tender. Mash until smooth. Because I serve these with a rustic sauce, I just use a fork to mash them; the few lumps of potato add wonderful character to the gnocchi.

The tricky part is adding the flour. The ideal dough uses the minimum amount of flour, which aids in the rich, dense texture of the gnocchi. Start with adding one cup of flour and stirring it in well. Add additional flour until the dough is somewhat manageable. Potato gnocchi will have a much more manageable dough than sweet potato dough. You will need to cover your hands in flour to prevent the sweet potato dough from sticking.

To know if you've added enough flour, drop a small amount of dough in boiling water. When the gnocchi rises to the top, take it out. The gnocchi should keep it's shape well. Taste it. If it is not stiff enough for your liking, add a little more flour.

When the dough has the right amount of flour, scoop about a cup of it onto a well-floured surface.

Generously sprinkle the dough with flour and gently shape it into a long log that is about 1 inch wide and 1 inch tall. This dough is fragile, so treat it with a gentle hand.

Cut the log into 1 inch long pieces. I like to use the side of a fork to do this. Some people roll gnocchi over the prongs of the fork to create ridges, which help in picking up the sauce. However, this dough is very soft, so the divots made with your fingers in the shaping process serves this purpose.

Drop the gnocchi into boiling water and begin shaping more gnocchi while those cook. By the time you are finished shaping the next batch, the first batch will be done (they rise to the top). Scoop them out with a slotted spoon and toss with sauce so they don't stick together.

Gnocchi are best served warm and they cool off quickly, so serve as soon as you can. Sweet Potato Gnocchi actually warm up pretty well, too (unlike regular potato gnocchi). 

Sweet Potato Gnocchi

Serves 4, inspired by How to Cook Everything Vegetarian by Mark Bittman

1 pound sweet potatoes, peeled and chopped

Salt and freshly ground black pepper

Pinch of nutmeg

1/2 cup parmesan cheese, grated

1 1/2 - 3 cups flour

1. Place potatoes in a large saucepan and cover in water. Bring to a boil, then reduce the heat slightly and continue to cook until soft, about 15 minutes. Drain well. Using a fork, mash until smooth. (If desired, the sweet potatoes can be refrigerated or frozen in this state until you are ready to make the gnocchi. If frozen, thaw thoroughly before continuing.)
2. Bring a large pot of salted water to boil. 
3. Stir salt, pepper, nutmeg, and cheese into the potatoes. Stir in 1 cup of flour. Then, add more flour (in about 1/2 cup increments) until the potatoes are slightly less sticky.
4. Break off a small amount (about a quarter-size) of dough and drop into the boiling water. If the dough stays together, you have enough flour. If not, add more flour and test again.
5. Plop about 1 cup of dough on a well-floured surface. Dust with flour and gently form into a 1 inch tall and 1 inch wide log of dough. Cut the dough into 1 inch lengths and place each of the pieces into the boiling water. 
6. When the gnocchi rise to the surface, they are finished. Scoop them out using a slotted spoon and toss with sauce. When serving, sprinkle top with grated parmesan cheese and more black pepper.

Rustic Pine Nut Sauce

Serves 4, inspired by How to Cook Everything Vegetarian by Mark Bittman

1/4 cup olive oil

1 small red onion, chopped

2 tablespoon garlic, minced

Salt and freshly ground black pepper

1 cup pine nuts, coarsely chopped

1/2 cup bread crumbs (I used Panko)

1 cup canned tomatoes (about 1/2 of a 15 ounce can)

2 tablespoons capers, drained

1/4 cup red wine (or vegetable stock)

1/2 cup fresh basil, chopped

1. Heat oil in a skillet (preferably cast iron) over medium-high heat. Add the onion, garlic, salt, and pepper. Cook, stirring occasionally, for 2 minutes. Turn down the heat to medium and continue cooking for about 10 minutes, or until the onion is golden and very soft.
2. Add the pine nuts and bread crumbs, stirring well to coat in the oil. Cook for 7 minutes, stirring occasionally. Add the tomatoes and cook for about 3 minutes more.
3. Stir in the capers and red wine. Bring to a boil and cook for just a minute or two, until the wine has flavored the sauce thoroughly.
4. Stir in the basil and adjust the seasonings. Serve.

Butternut Squash with Fresh Pasta - Take 1

I've come to appreciate the work and skill it requires to make stuffed pasta. Making this butternut squash ravioli was intense, and I have learned some valuable lessons about making ravioli. Lessons that I will generously share with you; lessons that I will employ when I try this recipe again. After all, I still have half of my butternut squash filling left to use!

Lesson #1: Make the dish lighter.
The butternut squash got hidden by the pasta and the alfredo sauce. To counteract this, I will make eggless pasta dough (egg pasta had 5 eggs! eek!) and lighten the sauce by using less cream and some sort of thickener (flour or potato starch).

The toasted walnuts complemented the butternut squash filling perfectly. The filling was heartwarming and so delicious.

Lesson #2: Cut pasta into squares and assemble the ravioli individually.
I tried the assembly line method, but I think there is a reason why we have moved out of the industrial age. I laid a large rectangle of pasta on the counter and plopped a teaspoon of filling about 1 inch apart. I wet the pasta down for some adhesive, placed another large rectangle of pasta on top and sealed it into several ravioli squares. The problem came when I wanted to move the ravioli. The liquid had made the pasta adhere to the countertop too! Not good.

The method that works much better is to cut the pasta into squares then add a small amount of butternut squash to the middle of the square.

Then, wet the outer edges with some water using your finger or a brush.

Press the edges down to make a seal that keeps the squash filling inside the pasta. This is tricky. If you add too much squash mixture, then it seeps out the edges, preventing the seal. If you add to little squash mixture the flavor gets lost in the pasta. 

I found that after I sealed one side, I would pick up the ravioli to seal the other sides. That way, I could use gravity to keep the filling away from the side I was sealing and I could make the ravioli filling puff out the pasta more evenly.

My edges were pretty thick. The next time I make this, I will also try to make the seal as small as possible to try to fit in more filling in each ravioli.

Lesson #3: Place finished ravioli on a floured service.

After I finally got the hang of filling these little buggers, I felt fabulous. That is until I tried to move them. The squash filling is moist and so it wets the pasta in the middle of the ravioli...the thinnest part of the pasta. Because it is moist, it sticks to everything! So, be sure your countertop is floured well.

I will not be discouraged, however. I am learning that making fresh pasta takes a bit of practice. So, I have included the recipes I used for this dish, but perhaps you will take them as inspiration rather than fast and true. I'm hoping Take 2 goes much better.

Butternut Squash Ravioli with Alfredo Sauce

Serves at least 4, depending on how many ravioli are destroyed in the assembly (from How to Cook Everything Vegetarian by Mark Bittman)

Fresh Egg Pasta

1 1/2 cup spelt flour

1/2 cup all-purpose flour

1 teaspoon salt

2 eggs

3 egg yolks

1. Add the flours and salt to the food processor. Pulse a couple of times to mix well.
2. Add the eggs to the food processor and mix until a dough forms (about 30 seconds). The dough will feel more like leather than the soft dough for bread. It must be fairly stiff in order to roll out well.
3. Form the dough into a ball, wrap with plastic, and place in the refrigerator for at least 30 minutes or up to 24 hours.
4. Use a pasta roller or a rolling pin to roll out the dough into thin sheets. Working with smaller chunks of dough is easier. 

Butternut Squash Filling

2 cups cooked butternut squash (baking instructions provided below)

2 eggs

1/2 teaspoon nutmeg

salt and pepper to taste

1/2 cup grated parmesan cheese

1. Preheat the oven to 375 degrees Fahrenheit. Wash the butternut squash. Prick holes all over the outside of the squash, especially around the stem. Place in a pan and bake for 45-90 minutes, or until soft. Turn the squash over occasionally during cooking for a more even bake.
2. Let cool. Scoop out the flesh of the squash and mash well to remove any lumps. A fork works well.
3. Add the rest of the ingredients to the squash and mix until thoroughly combined. 

Alfredo Sauce

2 tablespoons butter

1/2 cup half and half

1/2 cup grated parmesan cheese

salt and pepper to taste

1. Melt the butter over medium-low heat in a saucepan.
2. Stir in the half and half. Gently warm.
3. Stir in the cheese, salt and pepper. Taste and adjust seasoning.

Assembly Instructions

1. Assemble the ravioli as described above.
2. Bring a big pot of salted water to boil.
3. Place ravioli in the boiling water. When ravioli rises to the top, it is done.
4. Cover cooked ravioli immediately in the alfredo sauce to prevent sticking together.
5. Serve with toasted walnuts, freshly grated parmesan cheese, and cracked pepper.

Kale Chips

You have to try these. I know they sound weird, but they quickly become as addicting as a bowl of popcorn, only with a much better nutritional profile.

I'm not a big fan of kale. It is a thick, leafy green that needs to be cooked before eating. Often, I find kale to be bitter and have a off-putting aftertaste. When I saw I had a bunch of kale from our CSA, I wasn't sure how I was going to cook it so that I would eat it. Now that I've discovered these chips, I hope for kale with every box!

Kale is super healthy as it is high in vitamins A, C, and K. Vitamin A helps with keeping our skin, teeth, and eyes healthy. Vitamin C is an antioxidant that helps boost our immune system and helps us digest fiber. Vitamin K is good for our bones and helps with blood clotting.

Kale chips are also easy to make! All you need is three ingredients: kale, oil, and salt. I've also seen them made with vinegar, cayenne, cumin, soy sauce, etc. I recommend starting with the basic recipe, and then experimenting from there.

First, wash the kale. Then de-stem it by holding onto the bottom of the stem with one hand and pulling the leaves off with the other hand. Tear the leaves into small bit-sized pieces and place in a bowl (or directly on your foil-lined rimmed baking sheet).

Pour a small amount of oil over the leaves. I recommend 3-4 tablespoons per bunch of kale. Then, massage the leaves so that a thin layer of oil covers all the nooks and crannies of each leaf.

Sprinkle some salt over the leaves and massage to be evenly dispersed. Remember, you can always add more salt after the leaves have cooked, so sprinkle with less salt then you think you'll need.

Spread the leaves evenly on a foil-lined rimmed baking sheet and bake for 15 minutes at 425 degrees Fahrenheit. You want to cook the leaves until they are crispy, but not browned: you don't want burnt chips (although edible, the burnt chips aren't as tasty...).

Kale chips are good warm from the oven or cooled. And they are addicting. My husband and I polished off an entire bunch of kale chips in one sitting without batting an eye or feeling guilty!

Kale Chips
Makes about 4 cups of chips (about 1 small bowl)


1 bunch of kale (any variety will work)
3-4 tablespoons oil (canola, olive, sunflower, etc.)
1/4 teaspoon salt

1. Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with foil.
2. Fill a sink with several inches of cold water. Place the kale in the water and swish around until the dirt has been removed. De-stem the kale, tear into small pieces (about 1-2 inches) and place in a salad spinner. Spin the kale until dry (or pat dry with a towel).
3. Place the dry kale on the baking sheet and drizzle the oil over it. Using your hands, massage the kale to evenly coat each piece with a thin layer of oil. Add more oil if necessary.
4. Sprinkle salt over the oiled kale leaves and massage again so the salt is evenly dispersed.
5. Bake for about 15 minutes or until crispy (not browned). Enjoy right from the oven or wait until cool to eat. Betcha can't eat just one!

Creative Capellini

You ever have one of those nights where you don't feel like cooking supper, even though your refrigerator is brimming with delicious fresh vegetables? Well, this was one of those nights for me. As much as I wanted to just turn to a good ol' bowl of cereal and call it a night, I also knew that with an extra CSA box coming this week, I had veggies to eat. Now.

Fortunately, I was able to whip up this delicious pasta dish in 20 minutes. No joke!

And this is the crazy looking vegetable that inspired the whole meal:

Romanesco is related to broccoli and cauliflower and can be used in similar fashions. It tastes a lot like broccoli, with a texture closer to cauliflower and a slightly sweet aftertaste. It is rich in vitamin C and is only around during autumn, so now is the time to eat up!

My husband called romanesco "little alien vegetables from Avatar." Hehe. They do look super weird, then again, so do broccoli and cauliflower if you really look at them!

I love this recipe because it is like a blank slate. I included the vegetables and seasonings that I liked with this, but use what you have.

It is also a no measuring recipe! You control the proportions between the pasta, tomatoes, and romanesco. Then, add the seasonings (olive oil, salt, pepper, and cilantro) in small increments. Taste often and adjust until you love it!

Creative Capellini
As many or as few servings as you want!

Capellini pasta
Grape tomatoes
Romanesco
Olive oil
Thai Ginger sea salt
Fresh cilantro, finely chopped
Freshly ground pepper
Parmesan cheese
Toasted pine nuts

1. Bring a pot of water to boil. Add the pasta and cook until al dente (about 3-5 minutes). Drain.
2. While the pasta is cooking, slice the tomatoes into quarters and place in a medium bowl. After draining the pasta, place the pasta in the medium bowl covering the tomatoes. Do not stir; the heat from the pasta will warm and soften the tomatoes just enough.
3. Separate the romanesco into small florets and wash well to remove any dirt. Steam for about 3 minutes, or until just barely soft. 
4. Pour some olive oil over the pasta just so each strand is lightly coated. Start with less than you think you'd like and add more in small increments as needed.
5. Sprinkle generously with the sea salt. Add some freshly ground pepper and cilantro to the pasta bowl. Be sure to add a good amount of cilantro. 
6. Stir the pasta well, mixing the spices, tomatoes, and olive oil evenly. Taste a noodle and adjust the seasoning.
7. Stir in the romanesco. Top each serving with freshly grated parmesan cheese and toasted pine nuts.