Thanksgiving Recipes
WELCOME! I’ve included recipes for a traditional Thanksgiving and a plant based Thanksgiving. I’ll follow up this week with the links to the live cooking demonstrations and tips for how and what to cook in advance. Looking forward to seeing you all there! With much love, Melanie
Parkerhouse Rolls
Biscuits
Roasted Turkey Breast
Mashed Potatoes
Brussels Sprouts with Bacon
Roasted Carrots with Tahini & Harissa
Sausage Dressing
Cranberry Sauce
Salted Bourbon Pecan Pie
Pumpkin Cheesecake
Parkerhouse Rolls
Makes 24 rolls
From Southern Living Magazine
My mom would make these every holiday. They are easy to make in advance and freeze. The night before you want to bake them, pull them out of the freezer and allow them to defrost in the refrigerator.
1 ¼ cups whole milk
⅓ cup granulated sugar
¾ cup (6 oz.) unsalted butter, divided
1 (1/4-oz.) envelope instant dry yeast (2 1/4 tsp.)
2 large eggs, lightly beaten
4 ½ cups (about 21 oz.) all-purpose flour, plus more for dusting and as needed
2 teaspoons table salt
Cooking spray
Flaky sea salt
Heat milk in a small saucepan over medium, stirring occasionally, just until edges begin to bubble, about 5 minutes. Remove from heat; pour into the bowl of a stand mixer. Stir in sugar and 1/2 cup of the butter. Let cool until mixture reaches 110°F and butter is fully melted, about 20 minutes. Stir in yeast; let stand until mixture is foamy and cools to 100°F, 15 to 20 minutes.
Add eggs, flour, and salt to a stand mixer bowl; fit mixer with dough hook attachment, and place bowl on mixer. Beat on low speed until combined, about 1 minute. Increase mixer speed to medium; beat until dough is smooth and elastic, but still slightly sticky to the touch, about 8 minutes. If needed, add more flour, 1 teaspoon at a time, until mixture is slightly sticky, up to 1 tablespoon total. Coat a large bowl with cooking spray; transfer dough to the prepared bowl. Cover, and let rise in a warm place (about 85°F) until doubled in size, about 1 hour.
Microwave remaining 1/4 cup butter in a small microwavable bowl on HIGH until melted, about 30 seconds. Brush some of the butter in the bottom and up sides of a 13- x 9-inch baking pan; reserve remaining melted butter for brushing rolls.
Turn dough out onto a lightly floured work surface. Punch dough down and press into a 10- x 16-inch rectangle. Trim edges with pizza wheel or knife to create a perfect rectangle, discarding scraps of dough.
Cut dough lengthwise to create 4 (16- x 2 1/2-inch) rectangles. Brush the tops of rectangles evenly with some of the reserved melted butter. Carefully stack 2 of the rectangles each on top of another rectangle, creating 2 double-stacked strips. Cut each strip crosswise into 12 (about 1 1/3-inch) pieces, and place in a prepared baking pan, cut sides facing edges of the baking pan. Cover the baking pan with plastic wrap, and let rise in a warm place until puffy and almost doubled, about 45 minutes.
Preheat the oven to 350°F. Microwave remaining reserved butter on HIGH until melted, about 30 seconds, if needed. Brush tops of rolls with melted butter, reserving 1 to 2 tablespoons for brushing after baking.
Bake in a preheated oven until rolls are golden-brown, 28 to 30 minutes. Let cool in a baking pan for 10 minutes. Transfer rolls to a wire rack; brush tops with remaining 1 to 2 tablespoons melted butter, and garnish with sea salt, if desired. Serve warm.
Eloise’s Biscuits
Makes 8 biscuits
So thankful to Eloise, my grandmother, for this recipe. I hope she knew she was the inspiration for my love of all things baking. These biscuits can be made and then frozen. If freezing, wait until just before baking to dip in the butter. They can be baked frozen or defrosted; if frozen, you will need to adjust the baking time by adding on a few minutes.
2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking soda
4 ounces cold unsalted butter, cut into 8 pieces
¾ cup to 1 cup cold buttermilk
2 to 4 tablespoons melted butter for dipping biscuits
Preheat oven to 400˚ F
In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Alternatively, add these to the bowl of a food processor.
Add butter and using a pastry blender cut butter into the flour until small pieces (like the size of rolled oats) or pulse the food processor until the mixture has small pieces of butter.
Stir in ¾ cup buttermilk and stir to combine (or pulse until it comes together). If the mixture is still dry, add in the remaining buttermilk.
Once the dough has come together, turn the dough onto a lightly floured surface and fold the dough over on itself 2 to 3 times. Using your hands, pat dough until 1-inch thick and cut with a 2-inch round cookie cutter.
Dip biscuits into the melted butter.
Place biscuits on a sheet tray lined with parchment paper. Bake in the oven until lightly golden and firm but not hard to the touch, about 8 -10 minutes.
Roasted Turkey Breast
Serves 4-6
1 whole bone-in turkey breast, about 6 pounds
1 tablespoon minced garlic
1 tablespoon Dijon mustard
1 tablespoon chopped fresh rosemary leaves
1 teaspoon chopped fresh sage leaves
1 teaspoon fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons extra virgin olive oil
2 tablespoons freshly squeezed lemon juice
1 cup chicken stock
Heat the oven to 325 degrees F.
Place the turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine the garlic, mustard, rosemary, sage, thyme, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin gently with your fingers and spread half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the stock into the bottom of the roasting pan.
Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown, and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is getting dark, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes.
Mashed Potatoes
Serves 4
I like to do minimal work in the kitchen - and in this case, leaving the skin on whole potatoes helps make a fluffier and creamier mashed potato. Starchy russets work best, and by leaving the skin on, they absorb less water, and by leaving them whole - there is less surface area to absorb water. Maybe you didn’t want all of that info - but I am letting you know - it’s OK to do LESS work! Next step - use a ricer. This is imperative. You don’t have to peel the skins off with a ricer, and you’ll get lump-free mashed potatoes. If you want to use a potato masher - then you will need to peel the skins off before mashing. In that case - use a kitchen towel to hold the potato and squeeze off the peel.
2 pounds Russet potatoes, scrubbed
1 cup milk
8 tablespoons (4 ounces) butter
1 tablespoon salt
1 teaspoon ground pepper - you can use white or black
Large pinch nutmeg, optional but so delicious!
Place potatoes in a large pot. Cover with water by 1 - 2 inches. Bring to a boil and cook until tender - when you pierce with a paring knife, you won't get any resistance.
Meanwhile, in a separate saucepan, heat milk and butter until the butter has melted and wisps of steam are coming from the pan.
When potatoes are tender, drain. Add potatoes and “rice” potatoes into the hot milk/butter mixture using the ricer. Add salt, pepper, and nutmeg if using. Stir until combined.
Brussels Sprouts with Bacon
Serves 4
I have made these every year since my 20’s. Even people who don't like brussels sprouts love these.
8 slices bacon, cut up into 1-inch pieces
¼ cup Dijon mustard
1 pound Brussels sprouts, cleaned, trimmed, and cut in half and blanched
1 tablespoon olive oil
1 tablespoon cider vinegar
1 teaspoon Kosher salt
½ teaspoon black pepper
Heat oven to 375º F
Cook bacon over low heat until crisp. Remove bacon from pan (reserving the fat); set aside to cool, and then crumble.
Measure ¼ cup of bacon fat and mix with Dijon.
Meanwhile, in a roasting pan or baking tray combine Brussels sprouts and olive oil. Sprinkle with salt and pepper. Place in the oven and cook, stirring occasionally until tender when pierced with a knife, yet crispy on the edges.
Remove from the oven and sprinkle with cider vinegar and Dijon mixture. Place on a platter and sprinkle on crumbled bacon.
Roasted Carrots with Tahini & Harissa
Serves 4
Whenever I host a holiday dinner that has very specific foods associated with it, I like to have a mix of traditional and modern . I teach a class called, “New Spins on Old Favorites” as I like to add something with a twist to a classic, so it still feels familiar to guests - and this is it!
12 medium carrots, peeled
2 tablespoons extra-virgin olive oil
2 tablespoons butter, softened
3 tablespoons well-stirred tahini
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh cilantro
1 tablespoon harissa
Zest one lemon
½ teaspoon salt
2 tablespoons sesame seeds, toasted
Heat the oven to 400°F. Line a baking sheet with parchment paper.
Toss the carrots with olive oil and place them on the baking sheet. Roast in the oven until lightly browned, and tender when pierced with a knife, about 22-25 minutes.
Meanwhile, in a small bowl, mix together the butter, tahini, parsley, cilantro, harissa, lemon zest, and salt.
When carrots come out of the oven, immediately toss them with the butter mixture. Place on a serving platter and sprinkle with sesame seeds.
Sausage Stuffing/Dressing
Serves 8
The classic dressing. The bread can be toasted and left out at room temperature for up to one week. You can make this up to two days in advance and bake on Thanksgiving day.
1 (1¼ pound) loaf dry white bread or cornbread, cut into ¾-inch cubes (about 8 cups)
½ pound sliced bacon
2 medium onions, coarsely chopped
3 celery ribs, coarsely chopped
1 pound bulk pork sausage
¼ cup bourbon
1½ cups milk
1 cup chicken stock
2 large eggs
1 (15-ounce) jar peeled cooked whole chestnuts, coarsely crumbled
¼ cup coarsely chopped fresh flat-leaf parsley
1 tablespoon fresh thyme, crumbled
Heat oven to 350° F. Butter a 9 x 13” baking dish.
Spread bread cubes in a large shallow baking pan (1 inch deep) and bake in the oven until completely dry, 15 to 20 minutes. Cool in a pan on a rack for 10 minutes.
While the bread dries, cook bacon in a skillet over medium low heat, until crisp, about 20 minutes, and then transfer with a slotted spoon to a large bowl. Crumble bacon.
Pour off and discard all but 2 tablespoons of bacon fat from the skillet, then sauté onions in fat over moderately high heat, stirring and scraping up brown bits, until softened and lightly golden, about 10 minutes.
Add celery and sauté, stirring, for 3 minutes, then transfer vegetables to bowl with bacon.
Cook sausage in a skillet, stirring and breaking up sausage with a fork, until meat is no longer pink, 8 to 10 minutes, and then transfer with a slotted spoon to the onion/celery mixture.
Pour off any remaining fat from the skillet. Add bourbon (off heat), then deglaze skillet by simmering over moderate heat, stirring and scraping up any brown bits, 1 minute, and add to sausage mixture.
Increase oven temperature to 375° F
Soak bread cubes in milk in a bowl, occasionally tossing, until liquid is absorbed, about 10 minutes.
Gently stir bread into the sausage mixture, discarding any remaining milk.
Stir together stock and eggs and add to stuffing, then stir in chestnuts, herbs, salt, and pepper until combined.
Transfer stuffing to a baking dish and cover with foil, then bake in the oven for 20 minutes. Remove foil and bake until the top is crisp, about 20 minutes more.
Cranberry Sauce
Serves 8
1 – 12 ounce bag fresh cranberries
1 orange, seeds removed and cut into 8 pieces
¼ cup granulated sugar
1 teaspoon freshly grated ginger
In a food processor, combine cranberries and orange segments and pulse until chunky (or smooth if you don’t like a chunky sauce).
Remove from the processor and stir in remaining ingredients. Place in a medium saucepan and cook over medium heat for about 20 minutes until thickened. Season with salt and pepper.
Salted Bourbon Pecan Pie
Makes 1 (9-inch pie)
Pecan pie can be tricky to know when it is ready. Because pecan pie has a high ratio of sugar, it will have a lot of carry over cooking time - meaning it continues to cook a lot after it is removed from the oven.
1 cup chopped pecans
4 tablespoons (2 ounces) unsalted butter, melted
1 cup granulated sugar
1 cup dark corn syrup
4 large eggs
1 tablespoon bourbon
2 teaspoons vanilla extract
1 teaspoon kosher salt
1 recipe Flaky pie dough, recipe below
Whipped cream, recipe below
Gently whisk butter, granulated sugar, dark corn syrup, bourbon, eggs, vanilla, and salt until mixed.
Place pecans in the pie shells and pour filling on top of nuts. Bake for about 50-60 minutes. The pie filling will be mostly set, except in the very center, about the size of a quarter, where it will still look jiggly. As the pie cools, it will continue cooking and will set up completely in the center. Serve with whipped cream.
Flaky Pie Dough
Makes enough for 1 9 inch double-crust pie or 2 single 9-inch pies
This recipe from my grandmother, Eloise, was originally made with 100% lard. At times, she would adapt it and use 50% lard, 50% butter. Feel free to use what suits you - I prefer all butter. She never measured when she made it and that is how I learned to bake. As a teenager, I sat with her and measured many of her recipes as she made them. Baking with her is where my love of food comes from and planted a seed that I wanted this to be my career.
2 ½ cups all-purpose flour
1 tablespoon granulated sugar
1 ½ teaspoons salt
2 sticks cold unsalted butter, cut into 8 pieces
1 tablespoon apple cider vinegar
6-7 tablespoons ice water, removing ice before using
In a medium bowl combine flour, sugar, and salt.
Add in butter and using a pastry blender or your hands, work butter until in small pea size pieces.
Using a fork, stir in the vinegar. Add water 2 tablespoons at a time and mix until just combined. If the mixture appears dry, add in 1-2 more tablespoons of water.
Divide dough in half and flatten it into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour, but preferably overnight. If you aren’t making two pies, freeze the 2nd half for a later time.
To roll and bake dough:
Using as much flour as needed, roll into a 12-inch circle and drape across a 9-inch pie plate. Dust off excess flour with a pastry brush. Gently press dough into the bottom of the pie shell. With scissors or kitchen shears, trim the edge so that it overhangs by approximately 1 1/2 inches all around. Fold overhang under itself to create a border that sits atop the rim of the pan. Crimp or shape the crust as desired. Wrap with plastic and refrigerate for at least 2 hours and up to overnight.
To Blind-Baked Pie: Adjust oven rack to lower-middle position and preheat to 400°F. Line chilled pie shell with a large sheet of aluminum foil, pressing so it conforms to the curves of the plate (a second sheet of aluminum may be needed for full coverage). Fill almost to the brim with pie weights or rice, transfer to a half sheet pan, and bake until fully set and golden around the edges, 40-45 minutes. Fold long sides of foil toward the middle, gather short sides, and use both hands to carefully transfer pie weights to a heat-safe bowl.
Lower oven temperature to 350°F. Continue baking the crust a few minutes more to brown the bottom of the pie dough.
Pie Dough Tips
All ingredients should be cold.
Butter should only be worked until about the size of a pea or a smashed pea. YOU WANT TO SEE PIECES OF BUTTER
Once you add the water, you need at least ½ added, but you may not use all of it. It depends on how much you have worked in the butter.
When adding the water, do not overmix - it will make the dough tough and it will shrink back. This means DO NOT KNEAD the dough.
When you are finished, flatten the dough. If you are rolling the dough into a circle, make it a circle. If you are rolling the dough into a rectangle - shape it into a rectangle.
Allow the dough to rest for at least one hour in the refrigerator. This helps the flour hydrate, the butter resolidify, and the gluten relax.
When you roll the dough - lightly flour your surface and the top of the dough. Make sure every time you roll, you pick up the dough and rotate the dough to make sure it isn't sticking.
Refrigerate or freeze the dough before baking.
Pumpkin Cheesecake
Serves 10-12
From my book, “Making Artisan Cheesecake” Often people are intimidated to make cheesecake, but it is relatively easy and the best part is you NEED to make it in advance. It also freezes GREAT! I prefer a silky smooth texture and that is why I puree the ricotta, but you don’t have to take the extra step.
1 pound cream cheese
1 1/2 pounds ricotta cheese, pureed
3/4 cup dark brown sugar
1 – 15 ounce can pumpkin puree
6 large eggs
1 1/2 teaspoons ground cinnamon
1 teaspoon vanilla extract
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
Whipped cream, for serving, recipe below
Heat oven to 325℉
In the bowl of an electric mixer, using the paddle attachment, mix cream cheese and ricotta on low speed until softened; scraping down the sides of the bowl, underneath the paddle, and the paddle frequently with a rubber spatula, about 2 minutes. Add in sugar and continue mixing on low and scraping down the sides, bottom, and paddle until there are no visible lumps. Add in pumpkin puree and mix just until combined. Add in eggs, one at a time and mix just until combined, about 10 seconds after each egg. Stir in cinnamon, vanilla extract, ginger, and cloves. Place the springform pan on a double layer large piece of aluminum foil (you will need a wide roll of foil for this) and fold the foil to come up the sides of the pan, almost to the top, without allowing the foil to be on the inside of the pan. Place the springform pan in a large cake pan or a roasting pan (one that is around the same height or lower than your springform pan). Pour batter over crust, spread batter with a small offset spatula to level batter. Place in the oven and pour almost boiling water in the roasting pan (it should come up halfway around the sides of the pan). Bake about 1 hour 45 minutes, until the cheesecake is firm around the edges, but still jiggly in the center (about the size of a quarter). Remove from the oven and remove cheesecake from the water bath. Remove the foil from the sides of the pan. Gently run a small sharp knife or small spatula around the edges of the pan to loosen the cheesecake from the sides. Allow to cool at room temperature. Place in the refrigerator for at least 8 hours (this will help the cheesecake set completely).
To unmold the cheesecake:
Gently run a small sharp knife or small spatula around the edges of the pan. Release the latch on the side of the pan and then lift the ring straight up. Refrigerate until ready to serve.
Whipped Cream
Have you whipped cream only to have it break down and be watery within an hour? Adding the sour cream will allow you to make this the morning of Thanksgiving without having to re-whip it later.
1 cup heavy whipping cream, cold
¼ cup sour cream
1 teaspoon vanilla extract
Combine cream, sour cream and vanilla in the bowl of a stand mixer and using the whisk attachment, whisk until thick. If you don’t have a stand mixer, you can use a hand held mixer, food processor, immersion blender, or hand whisk.
A Plant Based Thanksgiving
Biscuits
Parkerhouse Rolls
Vegducken
Mashed Potatoes
Cranberry Sauce
Brussels Sprouts with Crispy Mushrooms
Roasted Carrots with Tahini & Harissa
Pumpkin Cheesecake
Apple Galette
Coconut Whipped Cream
Plant Based Biscuits
Makes 8 biscuits
These biscuits can be made and then frozen. If freezing, wait until just before baking to dip in the butter. They can be baked frozen or defrosted; if frozen, you will need to adjust the baking time by adding on a few minutes.
2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ teaspoon baking soda
4 ounces cold non dairy butter, cut into 8 pieces
¾ cup to 1 cup cold plain non dairy yogurt
2 to 4 tablespoons melted non dairy butter for dipping biscuits
Preheat oven to 400˚ F
In a medium bowl, whisk together flour, baking powder, salt, and baking soda. Alternatively, add these to the bowl of a food processor.
Add in butter and using a pastry blender cut butter into the flour until small pieces (like the size of rolled oats) or pulse the food processor until the mixture has small pieces of butter.
Stir in ¾ cup yogurt and stir to combine (or pulse just until it comes together). If the mixture is still dry, add in the remaining yogurt..
Once the dough has come together, turn the dough onto a lightly floured surface and fold the dough over on itself 2 to 3 times. Using your hands, pat dough out until 1-inch thick and cut with a 2-inch round cookie cutter.
Dip biscuits into the melted non dairy butter.
Place biscuits on a sheet tray lined with parchment paper. Bake in the oven until lightly golden and firm, but not hard to the touch, about 8 -10 minutes.
Plant based Parkerhouse Rolls
Makes 24 rolls
From Southern Living Magazine
My mom would make these every holiday. They are easy to make in advance and freeze. The night before you want to bake them, pull them out of the freezer and allow them to defrost in the refrigerator.
1 ¼ cups plant based milk
⅓ cup granulated sugar
¾ cup (6 oz.) plant based butter, divided
1 (1/4-oz.) envelope instant dry yeast (2 1/4 tsp.)
1 tablespoon Ener-G egg replacer mixed with ¼ cup water
4 ½ cups (about 21 oz.) all-purpose flour, plus more for dusting and as needed
2 teaspoons table salt
Cooking spray
Flaky sea salt
Heat plant based milk in a small saucepan over medium, stirring occasionally, just until edges begin to bubble, about 5 minutes. Remove from heat; pour into the bowl of a stand mixer. Stir in sugar and 1/2 cup of the plant based butter. Let cool until mixture reaches 110°F and butter is fully melted, about 20 minutes. Stir in yeast; let stand until mixture is foamy and cools to 100°F, 15 to 20 minutes.
Add Ener-G mixture, flour, and salt to stand mixer bowl; fit mixer with dough hook attachment, and place bowl on mixer. Beat on low speed until combined, about 1 minute. Increase mixer speed to medium; beat until dough is smooth and elastic, but still slightly sticky to the touch, about 8 minutes. If needed, add more flour, 1 teaspoon at a time, until mixture is slightly sticky, up to 1 tablespoon total. Coat a large bowl with cooking spray; transfer dough to the prepared bowl. Cover, and let rise in a warm place (about 85°F) until doubled in size, about 1 hour.
Microwave remaining 1/4 cup plant based butter in a small microwavable bowl on HIGH until melted, about 30 seconds. Brush some of the butter in the bottom and up sides of a 13- x 9-inch baking pan; reserve remaining melted butter for brushing rolls.
Turn dough out onto a lightly floured work surface. Punch dough down and press into a 10- x 16-inch rectangle. Trim edges with pizza wheel or knife to create a perfect rectangle, discarding scraps of dough.
Cut dough lengthwise to create 4 (16- x 2 1/2-inch) rectangles. Brush the tops of rectangles evenly with some of the reserved melted butter. Carefully stack 2 of the rectangles each on top of another rectangle, creating 2 double-stacked strips. Cut each strip crosswise into 12 (about 1 1/3-inch) pieces, and place in a prepared baking pan, cut sides facing edges of the baking pan. Cover the baking pan with plastic wrap, and let rise in a warm place until puffy and almost doubled, about 45 minutes.
Preheat the oven to 350°F. Microwave remaining reserved butter on HIGH until melted, about 30 seconds, if needed. Brush tops of rolls with melted plant based butter, reserving 1 to 2 tablespoons for brushing after baking.
Bake in a preheated oven until rolls are golden-brown, 28 to 30 minutes. Let cool in a baking pan for 10 minutes. Transfer rolls to a wire rack; brush tops with remaining 1 to 2 tablespoons melted plant based butter, and garnish with sea salt, if desired. Serve warm.
Vegducken
Oh, I wish I could claim this clever main dish was my idea. This recipe,from Epicurious, is the best one out there and has a video!
1 cup pecans
1 (7 1/2"-long) zucchini
1 (9 1/2"-long) globe eggplant
1 (11 1/2"-long) butternut squash
2 scallions
2 garlic cloves, divided
1 shallot, coarsely chopped
1/4 pound shiitake mushrooms, trimmed, coarsely chopped
1 tablespoon olive oil
9 sprigs thyme, divided
1 cup (2 sticks) non dairy butter
1/2 teaspoon red pepper flakes
2 tablespoons pure maple syrup
2 large vegan eggs such as Just Eggs
1 cup finely grated vegan cheese
1/2 cup fine plain breadcrumbs
6 tablespoons coarsely chopped parsley, divided
Kosher salt
2 tablespoons mint, coarsely chopped
1 tablespoon fresh lemon juice
Special equipment:
Kitchen twine
Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes. Let cool, then coarsely chop and set aside.
Increase oven temperature to 400°F. Line a rimmed baking sheet with aluminum foil.
Cut zucchini in half lengthwise. Using a medium-size quick-release ice cream scoop or heavy spoon, scoop out insides, leaving a small divot down the center. Reserve zucchini filling.
Cut eggplant in half lengthwise and scoop out insides, leaving a 1/4" border on all sides and creating a divot deep enough to fit zucchini halves inside. Reserve eggplant filling.
Cut butternut squash in half lengthwise and remove seeds. Scoop out insides, leaving a 1/2" border on all sides and creating a divot deep enough to fit eggplant halves inside. Reserve squash filling.
Using a fork, pierce insides of squash and zucchini halves. Using a sharp knife, make shallow crosshatch marks inside of eggplant, being careful not to pierce the skin. Trim scallions to match the length of the squash.
Coarsely chop 1 garlic clove. Combine chopped garlic, shallot, mushrooms, zucchini filling, eggplant filling, and squash filling in a large bowl. Working in batches, pulse in a food processor until finely chopped.
Heat oil over medium in a large skillet. Add vegetable purée and 3 thyme sprigs. Cook, stirring occasionally, until mixture begins to brown, about 5 minutes. Return to bowl and let cool.
Meanwhile, smash and peel remaining garlic clove and combine with non dairy butter, red pepper flakes, and remaining 6 thyme sprigs in a small pot. Cook over medium heat, stirring occasionally, until butter is melted, then stir in maple syrup.
Pluck out thyme sprigs from vegetable mixture. Stir in eggs, cheese, breadcrumbs, 3 Tbsp. parsley, and 1 tsp. salt.
Place squash halves, cut side up, on prepared baking sheet. Brush inside of each with maple syrup butter and season with 1/2 tsp. salt. Using the back of a spoon, press 3/4 cup vegetable mixture into each half until interior is fully coated. Sprinkle with 1/4 cup reserved pecans.
Nestle eggplant halves, cut side up, inside squash halves. Brush inside of each eggplant half with maple syrup butter and season with 1/2 tsp. salt. Using the back of a spoon, press 1/3 cup vegetable mixture into each half until interior is fully coated. Sprinkle with 1/4 cup pecans.
Nestle zucchini halves, cut side up, inside eggplant halves. Brush inside of each zucchini half with maple syrup butter and season with 1/8 tsp. salt. Using a spoon, fill zucchini halves with 1/4 cup vegetable mixture, spreading it flat. Sprinkle with 1/4 cup pecans (reserve remaining pecans), then lay scallions down the middle.
Cut 3 (18") lengths of kitchen twine. Slip twine under one squash half, then top with second squash half, so that cut sides face each other, and press down to seal. Tightly tie twine around squash to secure. Brush top with maple syrup butter (reserve remaining butter) and season with 1/2 tsp. salt. Wrap squash in aluminum foil and place in the center of the baking sheet. Using 2 loaf pans or small metal bowls turned upside down, keep squash secure on baking sheet.
Bake until squash is tender to the touch, 1 hour 45 minutes–2 hours. Remove foil and let rest 20 minutes.
Meanwhile, pluck out thyme from the remaining maple syrup butter, heat over medium-low until warm, then stir in mint, lemon juice, 1 tsp. salt, and remaining 3 Tbsp. parsley.
Place vegducken on a cutting board and cut into 1" slices with a serrated knife, transferring to serving plates as you go. Spoon herb butter over slices, garnish with remaining pecans, and serve.
Cook's Note
The sizes of the squash, eggplant, and zucchini can vary a bit from the lengths specified; the key is that they fit/nestle into one another. When possible, choose squash and eggplant that have a neck and bulb that are as uniform in width as possible.
Plant Based Mashed Potatoes
Serves 4
I like to do minimal work in the kitchen - and in this case, leaving the skin on whole potatoes helps make a fluffier and creamier mashed potato. Starchy russets work best and by leaving the skin on, they absorb less water and by leaving whole - there is less surface area to absorb water. Maybe you didn’t want all of that info - but I am letting you know - it’s OK to do LESS work! Next step - use a ricer. This is imperative. You don’t have to peel the skins off with a ricer and you’ll get lump-free mashed potatoes. If you want to use a potato masher - then you will need to peel the skins off before mashing. In that case - use a kitchen towel to hold the potato and squeeze off the peel.
2 pounds Russet potatoes, scrubbed
1 cup non dairy milk
8 tablespoons (4 ounces) non dairy butter
1 tablespoon salt
1 teaspoon ground pepper - you can use white or black
Large pinch nutmeg, optional but so delicious!
Place potatoes in a large pot. Cover with water by 1 - 2 inches. Bring to a boil and cook until tender - when you pierce with a paring knife, you won't get any resistance.
Meanwhile, in a separate saucepan, heat nondairy milk and non dairy butter until the butter has melted and wisps of steam are coming from the pan.
When potatoes are tender, drain. Add potatoes and “rice” potatoes into the hot milk/butter mixture using the ricer. Add salt, pepper, and nutmeg, if using. Stir until combined.
There are lots of ways to make this vegan. Subbing veggie stock for milk and olive oil for butter is the simplest. Or in place of the milk, you can use your favorite non-dairy milk - I LOVE a mix of half coconut milk and half oat milk. For the butter, I use
https://miyokos.com/ or https://meltorganic.com/
Cranberry Sauce
Serves 8
1 – 12 ounce bag fresh cranberries
1 orange, seeds removed and cut into 8 pieces
¼ cup granulated sugar
1 teaspoon freshly grated ginger
In a food processor, combine cranberries and orange segments and pulse until chunky (or smooth if you don’t like a chunky sauce).
Remove from the processor and stir in remaining ingredients. Place in a medium saucepan and cook over medium heat for about 20 minutes until thickened. Season with salt and pepper.
Brussels Sprouts With Crispy Mushrooms
Serves 4
¼ cup Dijon mustard
1 pound brussel sprouts, cleaned, trimmed and cut in half and blanched
1 tablespoon olive oil
1 tablespoon cider vinegar
1 teaspoon Kosher salt
½ teaspoon black pepper
Heat oven to 375º F
In a roasting pan or baking tray combine brussel sprouts and olive oil. Sprinkle with salt and pepper. Place in the oven and cook, stirring occasionally until tender when pierced with a knife, yet crispy on the edges..
Remove from the oven and sprinkle with cider vinegar and Dijon mixture. Place on a platter and sprinkle on crispy mushrooms.
Crispy Mushrooms
2 - 10 ounce packages your favorite mushroom such as button or cremini, sliced into ¼ slices
2 tablespoons olive oil
Preheat the oven to 300F Line a baking sheet with parchment.
Combine mushrooms and olive oil and place on a baking sheet. Bake until dark brown and crispy, tossing occasionally, about 45-50 minutes.
Roasted Carrots with Tahini & Harissa
Serves 4
Whenever I host a holiday dinner that has very specific foods associated with it, I like to have a mix of traditional and modern . I teach a class called, “New Spins on Old Favorites” as I like to add something with a twist to a classic, so it still feels familiar to guests - and this is it!
12 medium carrots, peeled
2 tablespoons extra-virgin olive oil
2 tablespoons butter, softened
3 tablespoons well-stirred tahini
2 tablespoons minced fresh flat-leaf parsley
2 tablespoons minced fresh cilantro
1 tablespoon harissa
Zest one lemon
½ teaspoon salt
2 tablespoons sesame seeds, toasted
Heat the oven to 400°F. Line a baking sheet with parchment paper.
Toss the carrots with olive oil and place them on the baking sheet. Roast in the oven until lightly browned, and tender when pierced with a knife, about 22-25 minutes.
Meanwhile, in a small bowl, mix together the butter, tahini, parsley, cilantro, harissa, lemon zest, and salt.
When carrots come out of the oven, immediately toss them with the butter mixture. Place on a serving platter and sprinkle with sesame seeds.
Vegan Pumpkin Cheesecake
For the crust:
1 ¾ cup finely ground vegan graham crackers or cookie crumbs
2 tablespoons coconut sugar
8 tablespoons melted coconut oil
For the cheesecake:
4 cups unsalted cashews
1/4 cup water from soaked cashews
3/4 cup coconut oil,
1 tablespoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground nutmeg
½ teaspoon ground cloves
1/4 cup agave nectar
1 cup pumpkin puree
Coconut Whipped Cream, recipe follows
To make the crust:
Combine all ingredients in a medium bowl. Press into the bottom of a 9 or 10-inch springform pan. Chill until ready to use.
To make the cheesecake: Place the cashews in a medium size bowl and cover with cold water by 2 inches. Cover with plastic wrap and allow the cashews to soak overnight in the refrigerator for at least 8 hours. Drain the cashews, reserving 3/4 cup of the water.
In the bowl of a food processor, add the cashews and begin to puree until very fine; it will look like chunky peanut butter. With the mixer still running, slowly add the reserved water. Stop the mixer and scrape the cashews down. Turn the processor back on, slowly add the oil, and then the agave, and add in the pumpkin puree.. Remove from the processor and pour the cheesecake batter over the baked crust, using an offset spatula to smooth the top. Place in the refrigerator for at least 6 hours to firm up.
To unmold the cheesecake, gently run a small sharp knife or small spatula around the edges of the pan. Release the latch on the side of the pan and then lift the ring straight up. Refrigerate until ready to serve.
Coconut Whipped Cream
2 cans full fat coconut milk or coconut cream, chilled overnight
2 tablespoons organic cane sugar
1 tablespoon vanilla extract
Scoop the thick, creamy top from the can.
Combine coconut, sugar, and vanilla in the bowl of a stand mixer, and using the whisk attachment, whisk until thick. If you don’t have a stand mixer, you can use a hand held mixer, food processor, immersion blender, or hand whisk.
Apple Galette
Makes enough for 1 (8- or 9-inch) galette
1¼ cup all-purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
1 stick (4 ounces) cold non dairy butter, cut into 8 pieces
3 to 4 tablespoons ice water
Combine flour, sugar and salt in the bowl of a food processor. Add in non dairy butter and pulse about 5 -6 times until the butter is in small pieces, about the size of a small pea.
Add in water and pulse just until combined. If the mixture appears dry, add in 1 to 2 more tablespoons of water. Remove from the processor.
Flatten dough into a disk, wrap in plastic and refrigerate for about 2 hours overnight.
Place dough between 2 pieces of parchment paper and roll out in a circle until ⅛-inch thick, about 10 inches in diameter. Place the dough on a sheet tray lined with parchment paper.
For filling:
4 peeled, ½ inch dice Granny Smith apples (about 2 cups)
¼ cup organic granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 tablespoon non dairy butter
Egg wash – 1 egg whisked with a pinch of salt and 1 teaspoon milk
White sanding sugar
In a medium bowl, combine apples, granulated sugar, lemon juice, and cinnamon.
To assemble: - Preheat the oven to 400º F
Place the apples on top of the dough, leaving a 2-inch border around. Fold the outer edge of the dough around the apples. Place non dairy butter on top of the apples.
Brush with egg wash and sprinkle with sanding sugar.
Place in the oven and bake for about 30 minutes or until the apples are cooked through and the dough is golden. Remove from the oven and allow to cool.
Pie Dough Tips
All ingredients should be cold.
Butter should only be worked until about the size of a pea or a smashed pea. YOU WANT TO SEE PIECES OF BUTTER
Once you add the water, you need at least ½ added, but you may not use all of it. It depends on how much you have worked in the butter.
When adding the water, do not overmix - it will make the dough tough and it will shrink back. This means DO NOT KNEAD the dough.
When you are finished, flatten the dough. If you are rolling the dough into a circle, make it a circle. If you are rolling the dough into a rectangle - shape it into a rectangle.
Allow the dough to rest for at least one hour in the refrigerator. This helps the flour hydrate, the butter resolidify, and the gluten relax.
When you roll the dough - lightly flour your surface and the top of the dough. Make sure every time you roll, you pick up the dough and rotate the dough to make sure it isn't sticking.
Refrigerate or freeze the dough before baking.