Hey, I’ve been having a rough time lately. I’m aware I have not been posting much. I finally made an original recipe to share with you all.
I came up with this idea for Thanksgiving because it’s easy to transport for a long car ride, easy to reheat, and has a little bit of everything. Also, since I cannot eat the vegan Thanksgiving roasts like Tofurky and such because they’re made out of pure gluten, I figured this would be even more delicious and satisfying for me.
This recipe contains butternut squash, kale, walnuts, caramelized onions, and vegan ricotta, as well as gluten-free lasagna noodles.
It uses two packages of Kite Hill ricotta, which is a pretty big splurge but so worth it if you can get it. If you can’t, it works with some firm tofu, or you can make a cashew ricotta too.
Here it is:
- 4 cups chopped butternut squash
- 4 tbsp extra virgin olive oil, divided
- 4 small Vidalia onions, cut into rings
- 1 tbsp brown sugar
- ¾ cup vegetable broth
- ½ tsp salt
- ¼ tsp pepper
- ½ tsp ground nutmeg
- 1 clove minced garlic
- ¼ cup nutritional yeast
- 16 oz chopped kale
- 3 cups water
- 1 ½ cup walnuts
- 2 packages Kite Hill ricotta cheese
- ½ cup non dairy milk of choice
- 1 package Tinkyada Brown Rice Lasagne Noodles (the best gluten free pasta brand, in my opinion, and I’ve tried a lot)
- Place butternut squash in a large saucepan and cover with water.
- When water is boiling, set a timer for 15-20 minutes. Remove from heat when the squash is soft.
- While the butternut squash is boiling, prepare the caramelized onions. Place 2 tablespoons olive oil in a large frying pan with a cover. Toss the onions in the oil. Keep on medium heat (you may have to lower it later) for 10-15 minutes, stirring every so often. When browned, add in the brown sugar, stir, and remove from heat. Set aside for assembly of the lasagna later.
- When the squash is cooked, drain the water and place back into the pot. Mash the squash with a potato masher until smooth.
- Stir in the vegetable broth, salt and pepper, nutmeg, garlic, and nutritional yeast.
- Prepare the kale by boiling three cups of water in a large covered pot. When boiling, add the kale and cover. Stir every so often until all the kale is wilted, for about 5 minutes.
- Prepare the walnuts by placing them in a food processor and blend until pasty. If you like, you can add some additional seasonings to the walnuts before blending.
- Prepare the lasagna noodles according to the packaged directions and preheat the oven to 350 degrees F.
- Combine the ricotta with the nondairy milk in a medium sized bowl.
- Drizzle the remaining two tablespoons of olive oil onto a large casserole or lasagna pan.
- Place a layer of noodles on the bottom, followed by half the butternut sauce, half the ricotta, half the walnuts, and all of the kale. Repeat in the same order except this time, place on top with the onions instead of the kale for the second layer.
- Cover pan with foil and cook for 30 minutes. Uncover and heat for an additional ten minutes (or less depending on how it’s looking)
- Allow it to cool slightly before digging in.
I hope you have a lot to be grateful for!
I can’t believe it’s already Thanksgiving. It seems like just the other day I was writing about last Thanksgivukkah. Too bad this year hanukkah is later.
I haven’t gotten a chance to post about it but I had this really great Vegan Thanksgiving Food Demo along with Rhode Island Vegan Awareness and Urban Greens Co-op in Providence, RI. I taught a large (being that only 13 people were supposed to be there based on sign ups) group of 23 people, mostly all vegan or vegetarian how to make my butternut squash and sage ravioli. It was a really fun time, and the first time I’ve ever done something like that. I’d say it went really well. I am looking forward to doing more events like that in the future.
I had pre-cooked the Gardein holiday roast and brought it to my family’s thanksgiving gathering. I had also made sage cashew cheese for an appetizer. My mom brought a vegan green bean casserole. My great aunt had made vegan mashed potatoes with oil, almond milk, and chives. I was most excited about this one recipe I created for us to eat for dessert, which I will now share here.
Sweet Potato Marshmallow Mini Pies with Cookie Crust (Speculoos or Ginger)
For the crusts:
- 1 1/2 cup cookie crumbs made in a food processor (Speculoos or Swedish Ginger cookies–I used some cookies called Anna’s Ginger Swedish Thins instead of the Speculoos)
- 1/4 cup coconut palm sugar
- 6 tbsp melted Earth Balance
For the pies:
- 3 cups worth baked sweet potatoes without skin
- 1 tbsp flaxmeal
- 3 tbsp water
- 2 tbsp melted Earth Balance
- 1/4 cup maple syrup
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/4 cup evaporated cane juice
- 12 Large sized vegan marshmallows
- Preheat oven to 325 degrees F.
- Grease a cupcake tin with either a generous amount of cooking spray or melt some extra earth balance, put some on a paper towel, and spread around the cavities of the pan until well coated. This is very important because otherwise you will have a really hard time getting them out.
- In a food processor, mix together the cookie crumbs, sugar, and Earth Balance.
- Scoop out an even amount (use spoons to measure, about 1 1/2 table spoonfuls) into each cupcake cavity. Press up the sides as much as you can while still keeping the bottom crust in tact. I did not have the crust going totally up the sides and it came out fine.
- Bake in the oven for 10 minutes. It may be a little bubbly but it will crisp up a bit as it sits while you make the rest.
- Meanwhile, in a food processor, blend the sweet potatoes until smooth.
- When the crusts are baked, turn the heat of the oven up to 350 degrees.
- Whisk together the flaxmeal and water until goopy.
- Pour the flaxmeal and water into the pureed sweet potatoes in the processor, along with the Earth Balance, maple syrup, cinnamon, vanilla, and sugar. Blend until fully combined and smooth. Taste for sweetness. You can add more sugar if desired.
- Place 2 full tablespoons of the mixture on top of the crusts.
- Stick a marshmallow in the center of each.
- Bake for 25 minutes.
- Take out of the oven and allow to cool completely. When cooled, take a butter knife and loosen the edges by circling the pie and breaking up the crust’s edges if stuck to the tin.
- Take out with a metal spoon and place on a serving tray or whatever else. They can be refrigerated if they are not being served immediately.