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ginger cardamom sweet potatoes with caramelized onions and pomegranate molasses glazed pecans

Ok…I know I’m a bit late on this post! I just returned home from my vacation to Australia but I couldn’t pass by Thanksgiving without doing a blog post! I know it’s a bit late and American Thanksgiving is Thursday, but it wouldn’t feel right if my all-time favorite holiday passed without sharing a recipe and some thoughts. 

We had our Thanksgiving dinner last night and invited over a few close friends to keep it casual.  I had prepared well over the weekend so instead of my usual mad, frantic rush the day-of, it was actually a calm and enjoyable day! Festive decorations crept out from storage, fir-scented candles were lit that brightened the house from all corners, and the sun shone on the snowy white trees outside.  As friends began to trickle in, our dog Harvey was there to greet them with a big grin and kisses.  Soon our house was filled with guests sipping homemade, curried butternut squash soup from mugs and wine bottles being cracked.  

creamy swiss chard and celeriac gratin vegan

My friend kept referring to this Thanksgiving as “Friendsgiving” and before we dove into the bounty on our plates, we each went around the room and said one thing we were thankful for.  Thanksgiving really is a time to reflect and be grateful for all the blessings life and the universe has given us.  Thanksgiving isn’t just about the smell of a roasting turkey wafting through the house or about the “perfect” table scape.  It’s about a long dinner table that seats all your loved ones, having so many friends and family together that you need extra tables and chairs to accommodate the extra love.  It’s about gratitude for mother nature’s bounty and gratitude for the important people in our lives.  I see food at Thanksgiving as an avenue for everyone to come together and give thanks. The day wouldn’t be complete without the large spread of food but it also wouldn’t be the same without as many family and friends around as possible.  

creamy swiss chard and celery root gratin vegan

I tend to go a bit crazy around Thanksgiving…by crazy I mean cooking for days, trying new dishes, and deciding the night before that 8 sides just isn’t enough and adding one more to the menu.  This year, since I’m pregnant and trying to slow down a bit, my goal was to have an easy, casual but just as special Thanksgiving.  I didn’t plan on sharing all of these recipes, but after last night and the unanimous response I got from everyone, I had to add the “Farro, Squash, and Kale Stuffing” to this post.  You know the vegan dishes are winners when all the “meat-and-potatoes” guys gobble it up!

LEFTOVERS:

Not sure what to do with all those leftovers?! Turn those sweet potatoes into muffins, a smoothie, or even add some to quinoa to make a sweet potato/quinoa cake that you can top with sautéed greens and a poached egg! The glazed pecan recipe makes a bit more pomegranate molasses than you’ll need, so use the leftover molasses for this amazing Muhammara dip from “Honey and Vanilla”.  Sooooo good!  With the leftover swiss chard gratin, you can make a variation of spanikopita with a bit of pastry.  And the Farro, Squash, and Kale Stuffing can be turned into soup with some added beans or even just top a salad with it!  

ginger cardamom sweet potatoes with caramelized onion and pomegranate molasses glazed pecans

SOME TIPS FOR SURVIVING THANKSGIVING COOKING:

  • Plan ahead.  Write out the things you want to cook and determine what things can be done ahead of time.  Even if its just making one of the components of a dish, roasting the veggies, making the whole grain (like the faro in the stuffing recipe) or cutting the veggies for a dish, every little bit helps.  
  • Decorate the day before or have others help set the table right before dinner.  No need to worry about this while your veggies are sautéing! 
  • Enlist other guests to help.  Don’t feel like you failed because other people are bringing dishes! The holidays are a time for people to come together and having everyone bring food makes the table even more diverse and full of love. 
  • Try not to choose too many dishes that need heating in the oven, especially if you have a turkey to cook as well! My husband cooked our turkey in a smoker, so the oven was all mine, but I was still careful to only have 3 dishes that needed oven-lovin.  The remainder could be heated on the stove in water baths or in its own pot.  
  • Keep the wine and eggnog flowing! 

I hope everyone has a beautiful and joyous Thanksgiving! As you sit down to your dinner this year, ask yourself what your most thankful for and perhaps let everyone else at the table know just how important they are.  

 

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Ginger Cardamom Sweet Potatoes with Carmelized Onions & Pomegranate Glazed Pecans
Serves 10
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GROCERY LIST
  1. 5 large sweet potatoes
  2. 2 cups pomegranate juice
  3. 1 Tablespoon maple syrup
  4. 2 cups pecans or walnuts
  5. 2 Tablespoons ghee or butter (coconut oil for a vegan option, but butter and ghee work better for flavour)
  6. 1 large red onion, sliced
  7. 2 1/2 teaspoons cardamom
  8. 2 teaspoons fresh grated ginger
  9. 1/2 teaspoon fresh nutmeg
  10. 1 1/2 cups light coconut milk
  11. salt and pepper
Instructions
  1. Preheat oven to 400.
  2. Pierce the potatoes on all sides with a fork and place on a parchment-paper-lined baking sheet. Place in the oven and bake at 400 for 1 1/2 - 2 hours depending on the size. They will be soft to the touch when fully cooked.
  3. While the potatoes bake, prepare the pomegranate molasses. Bring the pomegranate juice to a boil then lower to a simmer. Simmer the pomegranate juice over medium-low heat for 50 minutes to create a pomegranate molasses. The juice should reduce down to approximately 1/3 cup of pomegranate molasses. Mix 2 Tablespoons of the pomegranate molasses with the maple syrup and toss with the pecans or walnuts. Spread on a parchment-paper-lined baking sheet and bake for 8 minutes at 400 F (you can add to the oven with the sweet potatoes), being careful they don't burn. Remove and set aside.
  4. While the pomegranate juice reduces down, prepare the onions. Heat the ghee or butter over low heat in an iron skillet. Add the sliced red onions and cook over low heat for 30-40 minutes, stirring occasionally, ensuring they don't stick to the pan. Add more ghee or butter if needed, but the onions will release juices and you shouldn't need additional ghee/butter. Just be sure to keep an eye on the onions and keep stirring.
  5. When the potatoes are done, cut them open and scrape out the insides. Transfer the insides to a bowl and add the cardamom, ginger, nutmeg, and one cup of coconut milk. Mash with a potato masher, or blend with an immersion blender or in a blender. Depending on the size of the potatoes, you may need more coconut milk, so start with one cup and add more accordingly. Season with salt and pepper.
  6. Transfer the potatoes to a baking dish and top with the caramelized onions and pomegranate pecans.
Notes
  1. You can bake the potatoes and scrape out the insides the night before to save time.
  2. The pomegranate glazed nuts can also be made ahead of time.
  3. This dish can be eaten right away or made ahead of time, leaving the nuts off while reheating in the oven and adding them to the top right before serving.
Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/
Creamy Swiss Chard and Celeriac Gratin
Serves 10
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GROCERY LIST
Vegan Cheese Sauce
  1. 1 can white beans like navy or cannellini (I used navy), drained
  2. 1/2 cup water
  3. 2 Tablespoons fresh lemon juice
  4. 1 Tablespoon nutritional yeast
  5. 1/2 teaspoon fresh nutmeg
  6. 1/2 teaspoon turmeric
  7. 1/2 teaspoon salt
  8. 1/8 teaspoon onion powder
  9. 1 clove of garlic, chopped
  10. a few cracks of pepper
  11. 3 Tablespoons extra virgin olive oil
Filling
  1. 3 Tablespoons of coconut oil
  2. 1 large red onion
  3. 6 cloves of garlic
  4. 3 heads of swiss chard, washed and roughly chopped*
  5. 4 1/2 teaspoons fresh thyme
  6. 1 extra small celery root, outer layer cut off, inside sliced thin (you will not need the whole celery root)
  7. 1 cup of whole grain breadcrumbs or 3 slices of your favorite bread (stale)
  8. 3 teaspoons coconut oil, ghee, or butter (melted)
Instructions
  1. To make the sauce, combine all sauce ingredients in a food processor, except for the extra virgin olive oil. Blend until fully combined. With the food processor running, add the extra virgin olive oil. Set the sauce aside.
  2. In an iron skillet over medium-low heat, sauté the onion with the coconut oil for 3 minutes or until soft. Add the garlic and sauté for another minute. Add the swiss chard and thyme and sauté for 2 minutes or until the swiss chard is wilted, stirring constantly. Add 2 large pinches of salt. Remove from the heat and stir in the cheese sauce. Transfer half the swiss chard mixture to a baking dish. Layer the slices of celery root over the mixture, overlapping the slices. Spoon the remaining swiss chard mixture over the top. Set aside.
  3. If you can't find whole grain or gluten free breadcrumbs and want to make your own, take 3 pieces of stale, bread and pulse in a food processor until crumbs have formed. Now you have breadcrumbs! Add 3 teaspoons of melted coconut oil, butter, or ghee to the bread crumbs and pulse to combine. If using coconut oil, add a large pinch of salt as well.
  4. Sprinkle the breadcrumbs over the swiss chard mixture. Bake for 30 minutes at 350F. After 30 minutes, turn the heat up to "Broil" and broil for 1 minute, watching carefully that it doesn't burn. Remove from the oven and enjoy!
Notes
  1. I had to cook the swiss chard in batches because my skillet wasn't big enough, so I cooked half of the onions with half the coconut oil, half the garlic, half the swiss chard and half the thyme. Then repeated.
  2. You can pre-make the dish, leaving off the breadcrumbs until you bake the gratin.
Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/
Farro, Squash, & Kale Stuffing
Serves 10
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Ingredients
  1. 1 small acorn squash, cut into bite-size cubes (approximately 7 cups)
  2. 4 Tablespoons coconut oil, divided
  3. salt and pepper
  4. 1 1/2 cups farro
  5. 3 stalks of celery, diced
  6. 1 leek, green end removed, and sliced
  7. 8 large cremini or brown mushrooms, cubed
  8. 2 cloves of garlic, minced
  9. 1/3 cup of dry white wine
  10. 1/3 cup of vegetable stock
  11. 1 1/2 apples, chopped or cubed
  12. 1/2 a bunch of kale, chopped
  13. 1/4 cup fresh italian parsley, chopped
  14. 8 sage leaves, chopped
  15. 1 teaspoon dried thyme
  16. 1/2 teaspoon salt
  17. 1 cup of cranberries
Instructions
  1. Preheat oven to 400F.
  2. While the oven is preheating, prepare the farro. Rinse the farro under running water and add to a pot with 3 cups of water. Bring to a boil, cover, and turn down the heat to low. Simmer the farro for 40 minutes. Drain the extra water and set aside.
  3. While the farro is cooking, prepare the squash. Spread the cubed squash over a large baking dish and toss with salt, pepper, and 3 Tablespoons of the coconut oil. If you don't want to melt the coconut oil first, place it in the baking dish with the squash, then once it has been in the oven for a few seconds and has melted, toss together with the squash. Bake at 400F for 25-30 minutes, depending on the size of your cubes. Once cooked through, set aside.
  4. While the squash and farro are cooking prepare the vegetables. In a large cast-iron skillet, heat the coconut oil over medium-low heat. Add the celery and cook for a couple minutes until softened. Add the leek and mushrooms and continue cooking until these have softened, another couple of minutes. Add the garlic and sauté for another minute, until the garlic becomes fragrant. Add the white wine and stock and let this cook down for about 5-7 minutes. Add the apples and sauté for another minute, stirring frequently. Add the kale, parsley, sage, thyme, salt, and cranberries and stir to combine. Let it sit on the heat for another minute or two, stirring occasionally then remove from the heat.
  5. Combine the squash, farro, and vegetables in a large baking dish. This can be eaten right away or reheated in the oven prior to serving.
Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/

 

 

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curried pumpkin crepes with cauliflower, chickpeas, apple, cilantro, harissa yogurt, pumpkin seeds

Growing up, I was never big into Halloween.  I mean, it was fun: getting dressed up in whatever costume my grandmother had made us, running around the neighborhood begging for candy, then realizing when I got home I didn’t really want any of the candy, so giving it all to my brother (after I picked out a few of the good pieces of course!).  He would happily oblige, eating himself into a sugar-coma while I looked on with a sly smile on my face.  To this day, I have never had a cavity.  

Besides, Halloween was really just a stepping stone to get to my two favorite holidays: Thanksgiving and Christmas. 

To me, the best part about Halloween is the abundance of pumpkins: the sweet smell of baked pumpkin filling the house, spices arising from the oven as pumpkin seeds are dried and roasted, and the endless possibilities that come with each.  For me, these smells signal the transition of early Fall and Halloween to American Thanksgiving, white-capped trees and other signs of an approaching winter. 

roasted tamari pumpkin seeds

Unfortunately, we had no time to carve a pumpkin this year.  Lucky for me, my husband is just as obsessed with pumpkin seeds as I am.  The day after Halloween, I came home to a divine smelling kitchen, as he had already cut, cleaned and prepped the pumpkin as well as roasted all the pumpkin seeds! Thanks babe! So now, I have TONS (I mean, like 4 large containers of pumpkin!) to get through before we leave for vacation.  No worries! Out come pumpkin chai muffins, pumpkin and black bean stew, a pumpkin truffle pasta (which I must share on this blog one day!) and these interesting pumpkin curry crepes.  They were an experimental little food project, but I think they turned out quite well!  I must still be on a yogurt and spices kick after my Seattle trip because I couldn’t help but add a dollop of harissa-spiced yogurt to the top of these babies!  If you can’t find harissa paste, plain yogurt will suffice.

DSC_8011-5**

PUMPKIN

The orange tint of pumpkins give away its main phytonutrient: carotene, “beta-carotene”.  Carotene converts to vitamin A in the body, which is one of the main antioxidants to combat free radicals in the body.  It also helps prevents heart disease, cancer, and many of the degenerating signs of aging.  I speak more about the benefits of vitamin A here.  Pumpkin, and most squash for that matter, are a great source of fiber to keep you feeling full longer.  Fiber also maintains proper elimination to help keep the colon clear and ensure the body is ridding itself of toxins.  When choosing pumpkins, you should actually look for a smooth but dull skin.  A shiny skin indicates immaturity.  The more mature the pumpkin, the sweeter the flesh! 

Pumpkin seeds might be my favorite! They are a great source of protein and contain a high amount of Omega 3 essential fatty acids (EFA’s) which are so very important for our cellular makeup.  I have talked about the importance of Omega 3’s so many times on my blog so look here for more information! A bonus for pumpkin seeds: they contain the amino acid tryptophan, which converts to other substances in the brain.  These substances, such as GABA, relaxes the body, calms the nerves, improves sleep and aids neuron communication.  

curried pumpkin crepes with cauliflower, chickpeas, apple, cilantro, harissa yogurt, pumpkin seeds

 

So I am saying goodbye to winter for a bit and traveling across the world to Australia for the next 2 weeks (family wedding)! I might be a bit distant on Love and Garnish, however, you can follow my adventures on Instagram! 

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Curried Pumpkin Crepes: chickpeas, apple, cilantro, & harissa yogurt
Serves 4
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GROCERY LIST
Crepes
  1. 2 cups raw pumpkin chunks or ½ cup pureed pumpkin
  2. 2 Tablespoons coconut oil (if using raw pumpkin)
  3. 2 organic, free range eggs
  4. ¾ cup almond milk*
  5. 1 ½ Tablespoons maple syrup
  6. 1 ½ Tablespoons curry powder
  7. ½ teaspoon powdered ginger
  8. ¾ teaspoon salt
  9. ¼ teaspoon cumin
  10. ¼ teaspoon turmeric
  11. ½ cup brown rice flour or fine brown rice flour.
Filling
  1. 2 Tablespoons coconut oil
  2. 1 garlic clove, chopped
  3. 1 small tomato, diced
  4. ½ a small head of cauliflower
  5. 7 oz chickpeas (1/2 a small can)
  6. ½ a granny smith apple, chopped
  7. 2 large pinches of salt
  8. ¼ teaspoon cumin
  9. 4 Tablespoons of coconut cream**
  10. ½ Tablespoon tahini
Toppings
  1. Large handful of fresh cilantro to garnish
  2. ½ cup yogurt (optional)
  3. 1 Tablespoon harrissa paste (optional)
  4. Pumpkin seeds to garnish*** (optional)
Instructions
  1. If using raw pumpkin, preheat oven to 350. Toss the chunks with 2 Tablespoons of the coconut oil, and sprinkle with salt and pepper. Roast at 350 for 35-40 minutes, depending on the size of the chunks. While the pumpkin is roasting, prepare the crepe filling.
  2. In a large iron skillet, heat the coconut oil and garlic over medium-low heat for 1 minute until garlic is fragrant. Add tomato, cauliflower, chickpeas and apple and sauté for 5 minutes. Add the salt and cumin and sauté for another minute. Stir in the coconut cream and tahini. Remove from heat and set aside.
  3. When your pumpkin is finished roasting, transfer to a food processor and blend until pureed thoroughly. Transfer to a medium sized bowl and add eggs, milk, maple syrup, curry powder, ginger, salt, cumin, and turmeric. Whisk together to combine well. Gently stir in the flour and set aside.
  4. Heat a small nonstick skillet over medium heat. Slowly, pour a bit of the crepe mixture into the skillet. Slowly and carefully, swirl the pan to create a thin coating of the crepe mixture in the pan. Cook over medium-low heat for 3-4 minutes until it starts to bubble and you can run a spatula around the edge without it breaking (you should be able to run the spatula around the edge easily, picking up the edge). Loosen the crepe from the pan, flip onto its other side, and cook for an additional minute. Transfer to a plate and repeat with the remaining batter.
  5. If using the yogurt and harissa, mix the harissa into the yogurt and set aside.
  6. Fill each crepe with a bit of the chickpea, cauliflower and apple filling. Top with yogurt, fresh cilantro, and pumpkin seeds.
Notes
  1. *If using 2 cups raw pumpkin, you will need ¾ cup of milk. If you are using canned pumpkin puree, you will only need ½ cup of milk. I find the flavor is much better with fresh pumpkin.
  2. **Cans of coconut cream (not milk) should be available at your local grocery store. However, if you can’t find coconut cream, place a can of regular coconut milk in the fridge overnight. In the morning, open the can without shaking and remove the cream from the top.
  3. ***If roasting the seeds from the inside of a fresh pumpkin: Scoop seeds out of the middle of the pumpkin. Wash thoroughly to clean off any fiber or pulp then allow to dry completely (a salad spinner works great for this!). On a parchment paper lined baking sheet, bake at 250 F for one hour and 20 minutes. As you remove them from the oven, drizzle with a bit of tamari when they are still on the hot baking sheet. I used about 1 Tablespoon of tamari for ½ cup pumpkin seeds.
Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/
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honey roasted parsnips carrots fennel with leek yogurt sumac nigella seeds

Even with the cold rain outside, there were warm memories from old friends to greet me as I arrived at the Seven Spoon’s creator, Tara O’Brady’s, creative writing workshop on Saturday.  Aran, our host and the creator of the blog Cannelle et Vanille, was warm and humble in her own way, welcoming guests with coffee, tea, and homemade, morning pastries.  I was excited, but nervous in a way, as writing is not my forte, yet the focus of the weekend.  My nervousness quickly dissipated as Tara’s bubbly personality made you feel as though you had been friends with her since middle school.  Despite the dreariness beyond the windows, the room was electric with excitement

DSC_7587DSC_7627The moody, Fall, Seattle light was the perfect backdrop for our muse: a silky cauliflower soup with a feathery-light oregano oil, earthy dukkah, and a sprinkling of a warm chilli powder from the Basque Country.  As the light came in from the pebbled wet windows, it laid beautifully over the room, beckoning me to take photos.  There is nothing more stunning than natural light: the shadows, the depth, the emotion it can evoke.

cauliflower soup dukkah seattle food photography workshop

I knew yogurt was “in” but I didn’t realize how dynamic it could be until this trip to Seattle.   At the workshop, Aran and Tara served under a myriad of roasted vegetables, perfect for a cloudy, Fall day.  The flavors were as fresh and vibrant as the colors: bright pink, sweet beets, deep orange and yellow, caramelized carrots and pillowy slices of acorn squash, all over a velvety yogurt punched with the spicy chilli powder again.  It was the perfect combination for a grey Seattle day (so cliché but so true!).

DSC_7687

That night my food adventure continued as I ventured to a quaint, well known restaurant in Seattle: Sitka + Spruce.  After I ooohed and aaahed over the daily menu, finding it difficult to make a decision, I asked the waiter “If I’m looking for the most interesting and different dish, what would you recommend?!”.  He says “Without a doubt, the charred shishito peppers with yogurt”.  Again, there was the infamous yogurt and vegetables! This trend is taking over!   Happily, I obliged to fill my grumbling belly with more yogurt and roasted vegetables, eager to see how this one differed from the first.  Oh. My.  I had no words.  Charring the peppers had taken the intensity down to a sweet, caramelized, peppery flavor instead of the spicy punch you would have assumed.  They were served with a thick, homemade yogurt, reminiscent of a labneh, that had been mixed with blistered leeks and god knows what other heavenly ingredients.  Add to that ribbons of gently roasted, sweetened carrots, celery leaves and a dash of spice and you have a very different, but addictive dish!

For a city that’s known for its seafood, it was funny that the vegetables are what stole my heart (go figure). I knew when I got home, roasted vegetables and yogurt would be my main dish of the week.  I rushed to Calgary’s elaborate spice store to dive into sumac, nigella seeds, Chinese 5-spice powder, curry leaves, and anything else I could get my hands on to add a little zing to my dish. The resulting creation was a combination of the leek yogurt from Sitka + Spruce and various roasted vegetables with a touch of my new friends, sumac and nigella seeds.

 honey roasted parsnips carrots with leek yogurt sumac fennel watercress

leek yogurt with sumac and nigella seeds

To say the weekend was inspirational is an understatement.   Tara left me with so many sincere and thought-provoking seeds of advice to mull over.  Her words and inspiration have changed the way I look at food writing, blogging, and even being a woman entrepreneur in this industry.  So very thrilled for Tara’s cookbook coming out Spring of 2015! 

seven spoons seattle workshop tara o

P.S.

Check out my “Steller Story” HERE with more photos from the Seattle workshop weekend! I’m having so much fun with this app! 

 

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Honey Roasted Parsnips + Carrots: leek yogurt, fennel, sumac
Yields 4
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Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
GROCERY LIST
  1. 1 Tablespoon coconut oil + a dab more for the fennel
  2. 1 1/2 teaspoons honey
  3. 6 carrots, cut in half length-ways
  4. 4 parsnips, cut in half length-ways
  5. 4 radishes, cut in half
  6. 1 small fennel bulb, fronds removed, bulb sliced thin
  7. 1 1/2 Tablespoons coconut oil
  8. 1 cup, sliced thin leek (dark green end removed)
  9. 1 pinch of salt
  10. 1/2 cup plain, thick, yogurt
  11. 1/4 teaspoon sumac
  12. large handful of watercress
  13. nigella seeds, optional garnish
  14. micro greens, optional garnish
Instructions
  1. Preheat oven to 375 F.
  2. Set a large baking pan, or baking sheet with a lip, over low heat on the stove. Add 1 Tablespoon of coconut oil and honey to the pan and heat until the oil and honey are liquified. Once liquified, add the carrots, parsnips and radishes. Toss to combine then arrange in a single layer. Roast at 375 for 25-30 minutes, depending on the size of your carrots and parsnips (my carrots were small so it only took 25 minutes). Toss the fennel with a little bit more melted coconut oil and with 6 minutes left to go, add the sliced fennel and continue roasting. (You only need to roast the fennel for 5-6 minutes, so add at the end).
  3. While your vegetables are roasting, prepare the yogurt: In a cast iron skillet, heat 1 1/2 Tablespoons coconut oil over medium-low heat. Reduce the heat to low and add the leeks; sauté for 8 minutes, stirring frequently, until they have softened, being careful not to burn them. Remove from the heat and add a pinch of salt. In a small bowl, combine the leeks and yogurt. Season with additional salt and pepper if needed.
  4. Once your vegetables have finished roasting, divide the yogurt onto 4 plates and arrange the roasted vegetables on top. Toss some watercress over the top and garnish with a sprinkling of sumac, nigella seeds, and micro greens.
Notes
  1. *This is a lovely combination for any roasted vegetable, so switch it up with whatever is fresh at your market: beets, squash, celery root, rutabaga, etc.
  2. *You should be able to find sumac and nigella seeds at any specialty spice store or some ethnic food stores.
Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/
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collard greens cornbread

Cornbread, collard greens, fried okra, sweet potato casserole…if these things don’t evoke a sense of southern comfort, then you may need to watch Paula Deen on the cooking network or take a trip down to Alabama.  As we speak, I’m actually on my way back from Alabama, my home roots! I made a pitstop in Houston to visit a dear friend and attend an Outstanding in the Field event; something I have been itching to do for years.  Their philosophy is brilliant yet simple: bring the chefs and people to the farm to enjoy the bounty of mother nature. “Farm to Table” dining at its finest.   We dined on farm-fresh squash, prepared three ways, over a decadent salad with popped wild rice; a corn “pazole” with local Gulf shrimp, blackened redfish, and radish; beans and apple butter from the garden in front of us and we finished with a mesquite sweet potato “chess” pie with pecan crust.   It was heavenly, yet straight from the earth we sat on.  {Pardon the photos; they were taken with my iPhone!}

outstanding in the field farm dinner austin texas

As I sit here on this plane, looking out the window into the amber sky, I can’t help but be grateful to have experienced my youth in the southern United States.  I don’t think I realized until I went back how interesting and truly unique the South is.  Everything moves a bit slower, everyone says “please” and “thank you” and “no sir”/”no ma’am”.  Upon meeting someone they will probably call you darlin’ or honey; a term of endearment, no less.  However, if you hear the words “Bless Your Heart”, don’t take it as a compliment! Everyone is approachable and everyone is your friend the moment you introduce yourself.  Don’t be surprised if you see children running through the grass in bare feet while mommas sweep the front porch with sweet iced tea and daddies play cards with each other while drinking jim beam.  And the food….the food is in a whole other category.

 cornbread muffins

There is something so comforting about southern food and it was only when I moved to Canada that I realized what it was: the immense amount of love that goes into their food.  I think this is where I learned to “cook with love”.  If someone is sick, you bring them food; if someone just had a baby, you bring them food; if someone just lost a loved one, you bring them food.  Thanksgiving is just as big of a holiday as Christmas and everyone in the neighbourhood is always welcome for dinner – no questions asked.  Food translates into love and community in the south, which I especially feel connected to. 

After this trip to Texas and Alabama, I knew I wanted to do a post on the food from this part of the world.  However, it doesn’t really fit into the category of “healthy” most of the time.  Enter Anise! Collard greens are a staple in southern cuisine, as is cornbread.  The century-old recipe for southern collard greens is “cook them down for 12 hours with a ham hock and many other spices until they are tender” – almost like a soup.  Since I want to retain as many nutrients as possible in my greens, I sauté mine quickly until bright green, then off the heat they come.  This recipe calls for an easy miso-lemon sauce with a sprinkle of hemp seeds and coconut….sounds strange but I promise you’ll love it! This is my ultimate greens recipe; I just can’t get enough! 

collard greens miso lemon hemp seeds coconut

Greens are considered a superfood because they are extremely nutrient dense: chock full of vitamins such as beta-carotene, minerals such as iron, antioxidants, and easily digestible fiber and protein.  They are high in chlorophyll, which enriches red blood cells and aids in communication with the brain.   Dark leafy greens are also an excellent source of folate, which contributes to serotonin production…hello mood-booster! The darker the color, the more nutritious, so go dark!  Collard greens, specifically, protect against estrogen-related cancers and retard the growth of carcinogens related to cigarette smoke.     

collard greens

The cornbread was a 3-day project (hence why my blog post is so late this week!). I tested Alicia Silverstone’s vegan cornbread option and a more traditional, yet healthy, recipe I came up with and I must say the latter turned out better.  However, the vegan option was still delicious!  I got tired of eating plain cornbread muffins, so I turned these little cakes into a decadent cornbread bread pudding, inspired by Yotam Ottolenghi’s new cookbook “Plenty More”.  Yotam uses sourdough bread with other ingredients completely different from mine here, however the technique is similar to his.  Why mess with a method perfected by a culinary-world genius?! I did try this recipe with vegan cornbread, almond milk, and omitted the cheese instead of the traditional cornbread and milk, but check my notes under the recipe to see my comments.  Cheese is a must in this recipe so you can’t really go all vegan.

cornbread bread pudding chanterelle mushrooms smoked gouda cheese thyme

Next time your cooking, I hope you sprinkle a little love into your dish, because nothing tastes better than food made from love!

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Miso Collard Greens: lemon, coconut, hemp seeds
Serves 4
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Prep Time
5 min
Cook Time
5 min
Total Time
10 min
Prep Time
5 min
Cook Time
5 min
Total Time
10 min
GROCERY LIST
  1. 1 bunch of collard greens or your favorite greens (swiss chard, kale, etc)
  2. 1 garlic clove, minced
  3. 1 Tablespoon of coconut oil
  4. large pinch of sea salt
  5. hemp seeds for garnish (I like a lot, but use as much as you like!)
  6. coconut flakes for garnish
Sauce
  1. 1 1/2 Tablespoons fresh lemon juice
  2. 1 1/2 Tablespoons white miso paste
  3. 1 1/2 Tablespoons flaxseed oil
Instructions
  1. Wash and trim your collard greens, removing the stalk. Arrange the collard greens in a pile, then roll the pile up. Cut the "roll" into thin strips and then cut once through the middle. Set aside.
  2. Prepare the sauce: whisk together the lemon juice, miso paste, and flaxseed oil. Set aside.
  3. In a cast iron skillet over medium-low heat, warm the coconut oil and garlic. Once the garlic becomes fragrant (be careful not to burn), add the greens and a large pinch of sea salt. Sauté for 3-4 minutes over medium heat, stirring frequently until the greens are soft and bright green. Remove from heat and season with more sea salt and pepper if needed.
  4. Drizzle with the sauce and toss to combine. Sprinkle hemp seeds and coconut flakes over the top and serve immediately.
Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/
Cornbread Muffins
Yields 12
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GROCERY LIST
  1. 1 cup milk
  2. 1 cup maple syrup
  3. 3 eggs
  4. 8 Tablespoons melted ghee
  5. 1 1/2 cup cornmeal
  6. 1 cup whole wheat pastry flour
  7. 1 teaspoon salt
  8. 1 teaspoon baking soda
Instructions
  1. Preheat oven to 400 F. Insert muffin wrappers into a muffin tin and set aside.
  2. In a medium bowl, combine all the wet ingredients: milk, maple syrup, egg, and melted ghee. Set aside.
  3. In a 2nd medium bowl, combine all the dry ingredients: cornmeal, whole wheat pastry flour, salt, and baking powder.
  4. Gently add the dry ingredients to the wet ingredients and stir to combine; do not over stir.
  5. Pour the mixture into the muffin tins and bake at 400 for 25-30 minutes or until a toothpick is inserted and removed dry.
Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/
Cornbread Bread Pudding: chanterelles, smoked gouda, thyme
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GROCERY LIST
  1. 4 cups of milk (I used whole milk)
  2. 2 cups of chopped onion (approximately 1 large onion)
  3. 3 bay leaves
  4. 1/4 teaspoon nutmeg
  5. 15 stalks of fresh thyme
  6. 1 stalk of fresh rosemary
  7. 2 Tablespoons ghee
  8. 8 oz roughly chopped chanterelle mushrooms (approximately 2 cups)
  9. 2 Tablespoons fresh thyme
  10. sea salt and pepper
  11. 4 eggs
  12. 1 cup smoked gouda, grated
  13. 1/4 cup chopped fresh parsley
  14. 12 cornbread muffins from previous recipe, broken into large chunks
Instructions
  1. Preheat oven to 400 F.
  2. In a large saucepan, bring milk, onion, bay leaves, nutmeg, thyme, and rosemary to a low simmer. Once it begins to simmer, remove from the heat and let stand until room temperature.
  3. While the milk mixture is cooling, prepare the mushrooms: heat the ghee in a cast iron skillet over medium heat and add the mushrooms and thyme. Saute for approximately 5 minutes until soft. Sprinkle with sea salt; remove from the pan and transfer onto a paper towel. Set aside.
  4. Once the milk mixture has cooled, strain off and discard the onions, bay leaves, thyme, and rosemary. Put the eggs into a bowl and whisk as your pour the milk mixture into them. Season with sea salt and pepper and set aside.
  5. In a 8 x 12 inch baking dish, arrange half the cornbread muffin chunks on the bottom of the dish. Layer the mushrooms, smoked gouda cheese, and parsley on top. Push down into the cornbread. Arrange the other half of the cornbread muffins on top and press down firmly. Slowly, pour the milk and egg mixture over the cornbread and let sit for 15 minutes until the cornbread has soaked up the milk mixture.
  6. Cover with parchment paper and bake at 400F for 25 minutes. Remove parchment paper and bake for another 10-15 minutes until a toothpick is inserted and removed dry.
  7. Sprinkle with fresh parsley and serve immediately.
Notes
  1. *I tried this with the vegan cornbread recipe I provided a link to and substituted almond milk for whole milk and it actually tasted very close! You couldn't even taste the difference in the cornbread once it was baked into a pudding. However, you do need eggs for it to set properly and the smoked cheese adds a wonderful flavour, so either way, this will not be a vegan dish! I did not try this with vegan cheese or chia seeds, because that just seemed wrong!
Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/
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Allspice roasted squash with figs beets kale spiced tahini dressing
This week has been busy as I’ve tried to get caught up after traveling.  The kind of busy where you wake up, run around all day checking things off your to-do list, then your head hits the pillow at night and your out instantly.  I’ve always had trouble slowing down and “doing less” – being present and mindful of the moment. I know how important it is; I even posted an article about it on my Facebook and Twitter accounts this week!  However, slowing down and being present are not things that come naturally for me; this practice must be tended to like a garden within my soul.  The Autumn season is the perfect time to reconnect to your inner-self and slow down to take some much-needed “you” time.  The weather is getting cooler, kids are back in school and warming foods are in order.  Mother nature even reminds us of this as trees and creatures are slowing down and getting ready for hibernation.  Our mood becomes slower as well, seeking more sleep and comfort. 
 
Quite ironically, I had a big milestone this week that stopped me right in my tracks.  It brought me to tears in a joyful way and forced me to slow down and be ever so present in the moment.  It was feeling my unborn babes kick and move inside of me for the first time.  It’s so hard to put into words the emotions this brought on.  I already feel such a bond with this tiny soul, yet more in love with him every time I feel a kick.  For someone who hates sitting still, I suddenly enjoyed it, anxiously awaiting the next moment when I could be still again to feel a little love bump from my babes.  It’s the most beautiful feeling I have ever experienced and the perfect way for my babes to slow me down in this season of reflection and inner calm.  Funny how children can teach us things, even when they aren’t even fully present yet! 
 
Thankfully, you don’t have to be pregnant for nature to help you reconnect.  Foods that are available during this time of year help us to do just that: warming and grounding root vegetables like beets and contractive vegetables such as hearty winter squash.  If your unsure of what grounding and contractive foods mean, let me help.  When something is grounding, it brings us “closer to earth”.  It helps us balance in a way that centers and calms us.  A contractive food helps bring us inward and become quiet.  It’s amazing how nature gives us the appropriate foods we need at the exact time we need them. 
 
winter squash acorn
 
Enter my all-spice roasted squash with roasted beets and figs over a nourishing kale salad with a spiced tahini dressing.  This quick salad has been on repeat in my home for quite a while, but always with a slight difference.  I’ve given it a bit of an autumn spin with the all-spice roasted squash, beets, and figs.  Even if your busy like I was this week, there are always quick and healthy options like this one to get you through the week.  Want to turn this into a main meal? Add some lentils or quinoa or even both for an all-round satisfying meal.
 
kale salad food photography
figs food photography
 Other than eating this salad, what can you do to become more present and mindful this week? HERE is the article I shared via social media to help you with some ideas….
 
Happy Autumn!
 
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Allspice Roasted Squash: figs, beets, spiced tahini dressing
Serves 4
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Prep Time
20 min
Cook Time
25 min
Total Time
30 min
Prep Time
20 min
Cook Time
25 min
Total Time
30 min
GROCERY LIST
  1. 1 small acorn squash, sliced into .5 inch rounds then in half
  2. 4 beets, peeled and quartered
  3. 3 Tablespoons coconut oil, melted
  4. 1/2 teaspoon sea salt + pepper
  5. 1/2 Tablespoon allspice
  6. 1 large bunch kale, cleaned and ribs removed (5-6 oz after trimmed from the stem)
  7. 4 Tablespoons fresh cilantro
  8. 2 Tablespoons fresh parsley
  9. 4 Tablespoons raw pumpkin seeds
  10. 3 Tablespoons currants
  11. 6 figs, quartered
Spiced Tahini Dressing
  1. 1/2 cup tahini
  2. 4 Tablespoons tamari
  3. 6 Tablespoons water
  4. 2 teaspoon honey
  5. 1/8 teaspoon ginger powder
  6. 4 Tablespoons pumpkin seed oil or flaxseed oil
Instructions
  1. Preheat oven to 350.
  2. On a large baking sheet lined with parchment paper, combine squash and beets and toss with melted coconut oil, salt and pepper. Arrange the squash and beets in a single layer on the baking sheet. Sprinkle the allspice over the squash. You may need more allspice depending on how big your squash is. The allspice should be generously sprinkled on the side facing up. Bake at 350 for 25 minutes or until squash and beets are soft and cooked through.
  3. While the squash and beets are cooking, prepare the dressing and salad. In a food processor: pulse to combine all ingredients for the spiced tahini dressing except the oil: tahini, tamari, water, honey, and ginger powder. Slowly add the oil while the food processor is running. Transfer to a jar with a tight-fitting lid and set aside.
  4. For the salad: chop the kale into bite-size pieces and place in a large bowl. Massage the kale* with half of the reserved tahini dressing. Mix in the cilantro, parsley, pumpkin seeds, and currants. Arrange the figs over top.
  5. When the squash and beets are done, arrange on top of the salad and drizzle more dressing on top as needed.
Notes
  1. *When preparing raw kale for a salad, always massage it with an oil or fat to break down the fibers a bit. You want to rub it with the dressing in between your hands, almost like your crushing and squeezing it in your palms. Massage until the kale has softened and decreased in size by at least half.
Love & Garnish — A Nourishing Kitchen https://loveandgarnish.com/
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Leave a Comment

  • Thalia @ butter and brioche - This roasted squash salad just looks so delicious. Loving all the bright colours and fresh flavours especially.. definitely need to recreate the recipe, thanks for sharing it!ReplyCancel

    • Love & Garnish - Thanks Thalia! I must say, the dressing, cilantro and currants really give it the pop it needs! Excited to hear how you liked it! Tag all your creations with #loveandgarnish on Instagram and Twitter!ReplyCancel

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