Recipe Box: Vidya Thanksgiving Recipe Guide

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Thanksgiving is a favorite holiday of mine for many reasons….spending hours in the kitchen with no apologies and nowhere else to be, roasted root veggies, friends around the table, roasted root veggies, post-meal lounging, did I mention root vegetables yet? This year, I’ve created a few new recipes to share (like the pomegranate, persimmon and pumpkin kale salad above!) and curated a guide of my favorite holiday-inspired dishes from a seriously talented list of bloggers, a sort of digital Friendsgiving! Imagine how great this meal would be if all these women showed up with these dishes at your door? Well we can dream can’t we…!

HAPPY THANKSGIVING
MENU | 2014

SOUPS
Ginger Apple Pumpkin Soup | Love & Lemons
Roasted Carrot Soup with Fennel & Lemon | My Darling Lemon Thyme
Beluga Lentil Soup with Delicata Squash, Brussels Sprouts & Mushrooms | Vidya (recipe below)

SALADS
Pomegranate, Persimmon & Pumpkin Kale Salad with Cranberry Vinaigrette | Vidya (recipe below)
Crunchy Cabbage & Green Apple Celery Slaw | Choosing Raw
Roasted Cauliflower, Brussels Sprouts & Sweet Potato Salad with Horseradish Mustard Dressing | Vidya

MAIN DISHES
Pulled Pumpkin Burgers | Earth Sprout
Holiday Stuffed Pumpkin | Green Kitchen Stories
Autumn Ratatouille | Dishing up the Dirt

SIDES
Roasted Balsamic Brussels Sprouts | Ashley Neese Wellness
Miso Harissa Delicata Squash | 101 Cookbooks
Garlic & Ginger Roasted Green Beans | Vidya

DESSERTS
Delicata Squash Donuts | Will Frolic For Food
Ginger Apple Crumble Pie | Dolly & Oatmeal
Chocolate Hazelnut Torte with Salty Date Caramel & Coconut Whip Cream | The First Mess

DRINKS
Warming Beet Juice | Deliciously Ella
Raw Egg Nog | This Rawesome Vegan Life
Pumpkin Chai Latte | Cookie & Kate

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BELUGA LENTIL SOUP
WITH DELICATA SQUASH, BRUSSELS SPROUTS & MUSHROOMS

1/4 cup extra virgin olive oil
1 onion, diced
4 cloves garlic, minced
4 tbsp ginger, minced
5 tbsp chopped fresh herbs (rosemary, thyme, oregano)
1 medium delicata squash, seeded/halved/cut into 1/2-in slices
10 shiitake mushrooms, chopped
5 cups organic vegetable stock
6 cups purified water
2 cups cooked beluga lentils (soak lentils overnight, cook separately)
1 lemon, juiced
2 tbsp tamari
1 tsp sea salt
6-8 brussels sprouts, trimmed & sliced thinly
1 cup brown beech or enoki mushrooms

In a large soup pot, add the olive oil and onions cook on medium heat until the onions turn translucent.  Add the garlic and onions, continue to cook, stirring frequently to prevent sticking or burning. Next, add the herbs and chopped delicata squash.  Stir to coat in olive oil, cook for 2-3 minutes before adding the vegetable stock, water and shiitake mushrooms. Cover with a lid and continue to cook for 20-25 minutes, or until the squash is tender.  Add the cooked lentils, lemon, tamari and and salt. Continue to cook for another 5 minutes.  Before serving, throw in the chopped brussel sprouts and remaining mushrooms.  Serve immediately, or store in your fridge for 3-4 days.

Serves 8

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POMEGRANATE, PERSIMMON & PUMPKIN KALE SALAD
WITH CRANBERRY VINAIGRETTE

1 small sugar pumpkin, roasted
4 tbsp extra virgin olive oil
1 bunch lacinato kale, washed & torn
1 persimmon, quartered & sliced thinly
1 cup pomegranate seeds

Preheat the oven to 475.  Peel the pumpkin, slice it in half and remove the seeds. Cut into 1-inch cubes and toss in olive oil. Place on a baking sheet and roast until tender. Remove from oven and allow to cool. Next, wash and tear the kale. In a large bowl, toss the kale with olive oil and use your hands to massage the leaves. By rubbing a small amount of oil into the leaves, it breaks the tough texture down making this green more palatable when eaten raw.  Add the sliced persimmon, pomegranate seeds and pumpkin.  To serve, drizzle with the vinaigrette.

Cranberry Vinaigrette
1/2 cup olive oil
1 1/2 cup fresh raw cranberries
4-5 tbsp fresh horseradish root, chopped
2 tbsp whole seed mustard
4 tbsp raw apple cider vinegar
1 tsp maple syrup
1 tsp sea salt
black pepper, to taste

In a high-speed blender, combine all ingredients. Blend until creamy and smooth.  Taste and adjust flavors as desired. I adore horseradish, but if you’re sensitive to it, start with 3 tbsp and work your way up to more. Transfer to an airtight glass container and store in your refrigerator until ready to use.

Makes about 2 cups
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