thanksgiving

[RECIPE] Roasted Delicata Squash Apple Walnut Salad with PEPPERGREENS

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[RECIPE] Roasted Delicata Squash Apple Walnut Salad with PEPPERGREENS | Running With Tongs

[RECIPE] Roasted Delicata Squash Apple Walnut Salad with PEPPERGREENS | Running With Tongs

Sides have always been my favorite thing when it comes to holiday dinners. I love mashed potatoes with mushroom gravy, warm flakey rolls and green bean casserole but only the one made with tinned french cut green beans. The thing with all of these sides is that they are super heavy and while tasty a bit beige and boring. [RECIPE] Roasted Delicata Squash Apple Walnut Salad with PEPPERGREENS | Running With Tongs

In hopes of livening up the table this holiday season I have been working on a few colorful, tasty and festive side dishes. One of them happens to be a salad and I know what you are thinking who wants salad when there is tinned jellied cranberry sauce and that sweet potato casserole with the marshmallows. Hmmm maybe I did make salad seem just a little more appealing.  

The salad I am sharing with you today is colorful, filled with familiar holiday flavors and ingredients but is also fun and will impress your guests. It’s a combo of sweet squash, creamy tahini sauce, crisp fresh apple, crunchy nuts, peppery greens and a  tart and tangy lemon dressing. Basically the perfect combination of flavors and textures.  [RECIPE] Roasted Delicata Squash Apple Walnut Salad with PEPPERGREENS | Running With Tongs

Roasted Delicata Squash Apple Walnut Salad With PEPPERGREENS
Yields 4
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Ingredients
  1. 1 Delicata Squash, washed, cut into rounds and seeds removed
  2. 1 box organicgirl PEPPERGREENS
  3. 1 Gala or Fuji Apple, thinly sliced
  4. 1/4-1/3 cup Walnuts
  5. 1/4 cup organicgirl Salad Love Lemon Agave
  6. Maple Tahini Sauce
  7. 1 tablespoon Lemon Juice
  8. 1 tablespoon Maple Syrup
  9. 3 tablespoons Tahini
  10. 1 teaspoon Dijon Mustard
  11. 3 tablespoons water
  12. Salt & Pepper, to taste
Instructions
  1. Pre-heat oven to 350F. Line a baking sheet with parchment paper and place the delicata squash rounds on the pan. Spray the squash with a light coating of coconut oil spray (optional) and season with salt and pepper. Place sheet pan in the oven and roast for 25-30 minutes; until the squash is cooked through. Allow to cool for 5-10 minutes on the baking sheet before adding to salad.
  2. While the squash is roasting make the tahini sauce my simply whisking everything together.
  3. Toast the walnuts in a dry pan over medium heat just until they start to get a little bit of color. Remove and allow to cool.
  4. To assemble: Divide the greens between four different plates, top with a few slices of apple and squash. Drizzle a tablespoon each of the lemon agave dressing and the tahini sauce over the salad. Crush a few walnuts between your fingers and sprinkle over the salad.
Notes
  1. Delicata squash skin is super tender so there is no need to remove it just give it a good wash.
  2. Feel free to serve this salad family style by placing the greens in a large bowl, top with apples, squash and walnuts and dress just before serving.
  3. Toss the apple slices with a bit of lemon juice to prevent browning.
Naturally Lindsay http://3.232.172.97/
[RECIPE] Roasted Delicata Squash Apple Walnut Salad with PEPPERGREENS | Running With Tongs

I’ll tell you this salad is so good that I have been making it all week and plan to make it part of my regular rotation. If you want to bulk this dish up a bit add some slices of BBQ tempeh to the top and you have a complete meal.

What side dishes will you be serving up this Thanksgiving? What are your favorites?

og logo good clean greens

 

Where to find organicgirl: Available nationwide, including Whole Foods, Fred Meyer, New Seasons and many neighborhood markets in Portland.

 

Disclosure: This post was created in collaboration with organicgirl. I am thrilled to be working on a three part series with organicgirl because frankly I have been obsessed with organicgirl for years.  

Thanksgiving Sides Reinvented

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I can’t tell you how many holiday dinners I have been to where my only options have been sides. Don’t get me wrong, I love sides but as a vegan my options are usually limited. On top of having limited options, sides just aren’t as satisfying as a full meal. Well this Holiday Season I’ve created three side dishes that together make one delicious, filling and satisfying meal.

Each of these recipes are a play on my favorite holiday dishes: roasted Brussels sprouts, green bean casserole and mashed potatoes with chickpea gravy.

Dijon Lemon Brussels Sprouts with Hazelnuts

Serves 4

  • 1 tablespoon olive oil
  • 1 lb Brussels Sprouts, halved and thinly sliced
  • 2 tablespoons hazelnuts, chopped
  • 1 garlic clove, thinly sliced
  • 1 teaspoon dijon mustard
  • 1 teaspoon lemon juice
  • salt and pepper, to taste
Heat the oil in a heavy saute pan, I suggest a cast iron skillet, over medium heat.  Toss in the shredded Brussels sprouts and cook for 3 minutes.  Stir in the hazelnuts and garlic and saute for 1 minute.  Stir in the dijon and lemon juice and stir until fully incorporated; cook 1 more minute.  Season with salt and pepper to taste.

Green Beans with Caramelized Mushrooms & Onions

Serves 4

  • 2 tablespoons olive oil
  • 4 cups onion, thinly sliced
  • 8-10 button mushrooms, halved and sliced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons marsala wine (sub option: vegetable broth)
  • 4 cups green beans, blanched
Heat the oil in a heavy large saute pan, I suggest a cast iron skillet, over medium-high heat.  Toss in the onion and saute for 7-10 minutes, until the onions start to caramelize.  Stir in the mushrooms and reduce heat to medium; cook for 5 minutes.  Season with the salt, pepper and marsala wine.  Stir in the blanched green beans and cook for 5 minutes.

Chickpea-Celeriac-Potato Mash

Serves 6

  • 2 russet potatoes, peeled and large dice
  • 1 large celeriac, peeled and large dice
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 1/2 cups cooked or canned chickpeas
  • 2 cups vegetable broth
  • salt and pepper, to taste
Place the potatoes and celeriac in a large pot and cover with water.  Bring the water to a boil and cook the potatoes and celeriac until fork tender.  Drain and set to the side.  While the potatoes are cooking heat the olive oil in a medium pot over medium heat.  Add the onions and saute for 5 minutes.  Stir in the garlic and saute 1 minute.  Stir in the chickpeas and vegetable broth and bring to a oil.  Place the chickpeas and the potatoes and celeriac in a food processor (you may need to do 2 batches) and process until combined, there still should be some chunks. Season with salt and pepper to taste.
What are you favorite holiday side dishes? 

Thanksgiving Vegan Style

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The Hubz and I were lucky to be invited to a wonderful vegan Thanksgiving potluck on Saturday night at some (hopefully) new friends home.  We were a little nervous at first since we didn’t know anyone and I am a bit shy (yes me) when I first meet people but it ended up being a really wonderful experience.  Everyone was super friendly and we felt completely welcomed.  For the potluck I made my Thanksgiving Tart with a few twist- I actually made the crust and I added mushrooms to the mix. I had leftover crust so I made a rustic tart with roasted pear, apples and cranberries as well.

Along with my Thanksgiving Tart we had stuffed tomatoes, whipped sweet potatoes, shredded Brussels sprouts with candied pecans, stuffing, mushroom gravy and rolls- everything was really delicious.  For dessert we had cupcakes, pumpkin cheezecake, cranberry apple crisp and my rustic tart- I split a little bit of everything except the cupcake (which I am sure were delicious). I’m looking forward to the next potluck!

Table of Goodies

Heather's Plate

Payton's Plate

Payton's Dessert Plate

How are you celebrating Thanksgiving this year? What will you be making?

Holiday Recipes

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Cranberry-Apple Glazed Tempeh

4 Portions

  • 8oz block Tempeh, sliced in half and then sliced in half through the middle to make four 2oz portions
  • 1 cup vegetable broth
  • Juice of 1 apple or 1/2 cup apple juice
  • 1/2 cup of cranberries
  • 1 apple, diced
  • 2T brown rice syrup
  • 1/2T low-sodium soy sauce
  • 3 sage leaves, sliced
  • pinch of pepper

Directions:

  1. Heat a large sauce pan over medium-high heat, pour in the broth and place the tempeh in a flat layer.  Bring up to a simmer, flipping once the broth has reduced by half.  Continue to simmer until the broth is gone. Remove the tempeh and set aside.
  2. In the pan over medium-low heat cook the cranberries, apple slices, brown rice syrup, soy sauce and pepper for 1-2 minute until the apple start soften.  Stir in the apple juice and cook for 3 minutes until the apples soft and cranberries burst.  Strain the liquid from the sauce and reserve both the fruit and liquid.
  3. Place the tempeh back in the pan over medium heat and add the liquid. Simmer until the sauce has thickened and glazed the tempeh.
  4. To serve top with some of the reserved cranberry-apple mixture.

Ciabatta Squash-Sage Dressing

Serves 2-3

  • 4- 1/2inch slices of ciabatta, diced
  • 1T vegan margarine
  • 1T olive oil
  • 7 sage leaves, sliced
  • 1/2 cup onion diced
  • 1 garlic clove, minced
  • 1 cup butternut squash, diced and roasted
  • salt and pepper to taste
  • 1 cup vegan chicken gravy
    • 1T vegan margarine
    • 2T AP flour
    • 1 cup vegan chicken broth

Directions:

  1. Preheat the oven to 400F. Toss the squash with a little oil, salt and pepper; place on a sheet pan and bake for 30 minutes until the squash is soft.
  2. In a cast iron skillet or saute pan heat the olive oil and margarine until margarine is melted.  Toss in the sage and cook until crispy and then toss in the onion and saute for 3 minutes.  Stir in the garlic and cook for 4-5 more minutes until the onion is soft.  Remove from the pan with a slotted spoon and leave place in a bowl; set aside.
  3. Place the bread in the pan and stir around, coating with the oil.  Cook on medium-high until the bread is toasty.  Remove from the pan and set in the bowl with the onions.
  4. Place the squash in the bowl with the onions and the bread.
  5. In the skillet heat the broth until bubbly and then pour over the bread; toss to coat and serve immediately.

Thanksgiving Tart

8 Comments

IMG_4866

Serves 6-8 with sides

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, small dice
  • 2 stalks of celery, small dice
  • 5 cloves garlic, minced
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 14-ounce can white kidney beans, rinsed (reserving 1/4 cup)
  • 3/4 cup walnuts
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons shoyu
  • 1-1/4 cups frozen chopped spinach, thawed and drained
  • 1/4 cup dried cranberries
  • 1 teaspoon dried thyme
  • 1 9-inch prepared pie shell, thawed
  • 1/2 tablespoon olive oil (for brushing)
  • 1 teaspoon shoyu (for brushing)

What You Do:

  1. Preheat oven to 400 degrees. Heat oil in a skillet over medium heat. Add onion, celery, garlic, salt, and pepper, and cook for 7 to 9 minutes until onions soften and begin to caramelize. Set aside.
  2. In a food processor, add white beans (except 1/4 reserved cup), walnuts, lemon juice, and shoyu, and pulse to lightly chop (do not purée). Remove half of chopped mixture from food processor and transfer to a large bowl.
  3. Transfer sautéed onions to the remaining mixture in food processor. Purée until smooth, scraping down sides of bowl as needed.
  4. Transfer purée to bowl with lightly chopped beans and walnut mixture. Add spinach, cranberries, thyme, and cup of reserved beans. Stir to combine and transfer to prepared pie shell, spreading evenly.
  5. Combine oil and tamari, and brush on top of pie and crust.  Bake for 35 minutes until lightly browned.

Vegan Thanksgiving & Cookie Baking

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.  Since Neil is heading north to New Brunswick next week we won’t be having vegan Thanksgiving so we enjoyed it yesterday with two of my girlfriends, Monica and Laura. After we shared vegan Thanksgiving we spent the remainder of the afternoon in the kitchen baking cookies from Cookies Invade Your Cookie Jar. 
 

Celebration Roast, Cumin Caramelized Onion Mashed Potatoes and Green Bean Casserole

Already to bake!

We made the Blackstrap Gingersnaps first; I received a sample NuNuaturals NuStevia Baking Blend and we decided to try it out with these cookies instead of sugar.

 

Yeah! Gingersnaps!

Look mom greasy hands!

City Girl Snickerdoodles

Peanut Butter Chocolate Pillows


All of these cookies enjoyed with a nice cup of Boulevards Organics Dairy-Free Hot Chocolate

We also made some Lazy Samoas (not photographed) which were delicious and just like the caramel delights I enjoyed as a girl scout.  The girls and I really loved this cookbook and found that all the recipes were fun and yet easy.  A few things we really loved were that all the cookies were baked at 350F and that all took 8min to 12min which was great especially when baking 4 different kinds. I really loved all the cookies I have to say it’s a toss up between the Chocolate PB and the Snickerdoodles for my favorite.