‘Tis the season for holiday eats! I love this time of year as it gives me a chance to get into the kitchen and really show it what I’m made of. I embrace the challenge of cramming as many dishes as possible into my modest oven and on top of my stovetop, without compromising quality. I delight in timing the the dishes perfectly so no reheating of any delicacies is needed. A day, or two before, I insist on making one pie per person, even when it’s just the “nuclear” family. I get giddy over leftovers.
And, it feels good to give thanks.
There is just something so gratifying about taking a seat at the dinner table at the end of a long day to enjoy the fruits of my (and oftentimes many others’) labor, reflecting on how fortunate we are to have such a feast to enjoy. My mother used to wake at 6 am to start our Thanksgiving meals, and even though at one time–to me–that seemed extreme, I too am feeling the excitement and anticipating the date more than any gift-laden holidays. Instead of presents, give me laughter from family and friends and a belly full of comfort food, please. A little bubbly is always a nice touch, too.
Menu Serves 6; adjust portions accordingly
Preheat your oven to 350 °F. Using olive or coconut oil, liberally grease a standard sized loaf pan.
In a large bowl, whisk together the besan and water until very smooth. Add in baking powder, salt, and olive oil and stir well. Fold in the remaining ingredients and then spoon into the prepared baking pan. Rap lightly on a solid surface to even out and cover with foil. Bake for 1 hour and then uncover. Bake an additional 20-30 minutes. Let cool about 20 minutes before “carving”.
Preheat oven to 350 °F. Cut squash in half and remove seeds. Place cut-side down onto metal cake or roasting pan. Add 1/4 cup water and bake in oven for 40 minutes to 1 hour, until softened enough to pierce skin easily.
Scoop flesh from squash and place into a medium sized bowl. Mash with potato masher and combine with the sour cream, salt, parmesan and olive oil. Toss with cooked macaroni.
Place all ingredients into a large bowl and toss to combine. Salt lightly and evenly. Heat in large frying pan over medium-high heat just until bright green and slightly tender, tossing often to cook evenly. Serve hot.
In medium sized pot, place all ingredients together and stir gently to combine. Cook over medium heat until bubbly. Once bubbling, cook for 15 minutes, stirring often, until thickened.
In a large bowl, place the kale, lemon juice, olive oil garlic and salt. Using clean hands, massage until wilted, about 1 minute. Toss in all other ingredients and chill until ready to serve.
In a 2 quart saucepan, whisk together the pumpkin, sugar, coconut milk, pumpkin pie spice, salt, and brandy. Heat over medium heat until warmed and then whisk in the cornstarch slurry. Continue to whisk until thickened, about 5 to 7 minutes. Pour into small serving dishes and chill completely before serving. Top with crushed walnuts.