We’ve been eating a lot of greens this month since they’re available in cheap abundance right now. We’re getting tired of them, honestly. But the crispy kale in this recipe reminded us of seaweed, and the entire recipe felt like we were eating a variation of Korean bibimbap. Thanks, Lingonberry Jam, for the recipe!
We made a rice cooker full of mixed grains and used them in place of rice in this recipe.
- 1 cup rice + water needed for cooking
- freshly ground black pepper
- 5 carrots, peeled and sliced into pieces about three inches long by 1/2-inch thick
- about 1/3 cup olive oil, divided
- 2 tsp. za’atar
- 8 ounces kale, stemmed and sliced into 1-inch thick strips
- 2 Tbs. red or white wine vinegar
- 1/2 small shallot, minced
- 4-6 large eggs
- Preheat oven to 375 F.
- Start rice or mixed grains in the rice cooker.
- Line a rimmed baking sheet with parchment paper. On the baking sheet, toss carrots, 1 TBSP olive oil, za’atar, 1/4 tsp salt, and 1/8 tsp black pepper. Spread carrots out evenly on the sheet and cover tightly with another piece of foil. Bake on the upper oven rack for 20 minutes.
- While carrots are roasting, toss kale with 1 TBSP oil, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl. When the carrots have finished roasting for 20 minutes, remove the foil and spread the kale evenly on top of the carrots. Return the baking sheet to the oven, uncovered, and roast the vegetables for 15-20 minutes, or until the kale is crispy.
- To make the vinaigrette, whisk together vinegar, shallot, and 3 TBSP oil in a small bowl. Season with salt and pepper to taste.
- Evenly divide the rice into four bowls. Top the rice with roasted vegetables and drizzle each portion with a tablespoon or so of the vinaigrette. Cover the bowls to keep them warm while you fry the eggs.
- Crack the eggs into a small bowl and sprinkle with salt and pepper. Heat 1 tsp olive oil in a 12-inch skillet over medium-high heat until it shimmers. Carefully slide the eggs into the skillet, cover, and cook until your desired doneness is reached, about 2-4 minutes. Top each rice bowl with a fried egg, and serve. We made a few extra eggs for those who wanted more.
I’ve been thinking about our Swedish Thanksgiving from a couple of years ago and wishing I had saved the recipe for the mulled cider that we had that day. I think this is a close approximation from fastpaleo.
- 1 quart (1 liter) of pure apple juice
- 1 vanilla bean, split lengthwise and scraped
- 2 cinnamon sticks
- 1 tsp whole cloves
- 1 tsp cardamom seeds
- 2 pieces of dried ginger
- Almonds, blanched
- Put the glögg ingredients in a pot, over heat.
- Right before it starts to simmer, remove the pot from the heat and cover with a lid.
- Let stand for about 3 hours.
- Pour the juice through a strainer into a jug, then bottle it.
- Done…now all you have to do is to reheat it before drinking. We put it in the crockpot to warm. Serve the glögg hot with blanched almonds and raisins (to put in the cup).
To end our Thanksgiving meal, we enjoyed both kuchen and pfeffernüsse cookies. Here’s how I adapted the recipe for our family’s dietary needs. These can be just a tad bit spicy if you get a bite with fresh ground pepper. Yummy!
- 3 cups all-purpose flour
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 3 TBSP vegetable shortening
- 1 cup honey
- 1 large egg
- 1 tsp cinnamon
- 1/2 tsp ground black pepper
- 1/2 tsp ground ginger
- 1/4 tsp ground cloves
- 1/4 tsp ground cardamom
- 1/4 tsp allspice
- 1/4 tsp salt
- confectioner’s sugar for rolling (optional)
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper.
- Mix the dry ingredients together in a bowl.
- In another bowl, beat the shortening and honey together until light and fluffy, about 2-3 minutes. Add egg, then lower mixer speed and gradually mix in the dry, beating just until blended. Let the dough chill for about 10 minutes to firm up.
- Scoop tablespoon-sized balls and roll into balls. Place balls an inch apart on prepared baking sheets and bake about 15 minutes, or until golden and slightly cracked. When cookies are still lightly warm, roll in confectioner’s sugar to completely coat the cookies, if you’d like. Store in an airtight container. Sometimes cookies with spices taste best around 3 days after baking, when the flavors have settled.
We celebrated a Germans from Russia Thanksgiving this year. This was another winner year – there was so much delicious food. I borrowed this recipe for Knoephla – a potato and dumpling soup – from the Prairie Californian. It was our first course, and what a great way to start the meal!
I needed to make a dairy-free version of the soup, so this is how I did it. And I used white spelt flour for the knoephla, but any white flour should do.
- 8 cups water
- 2 bay leaves
- 4 tablespoons Bill’s Best Chik’nish
- 4 medium potatoes, peeled and diced
- 2 TBSP Earth Balance margarine
- ½ medium onion, chopped
- 1 12-oz package Mori-Nu Silken Tofu (soft)
- salt and pepper to taste
- ¼ teaspoon dill weed
- 2 eggs
- ½ cup + 2 tablespoons unsweetened soymilk
- ½ teaspoon baking powder
- 2 cups white spelt flour
- Combine water, bay leaves, Chik’nish, and potatoes in a large heavy bottomed pot. Cook over medium heat until the potatoes are tender.
- In a separate pan, melt the margarine and saute onions until tender and slightly browned. Add to the broth.
- While potatoes are cooking, make the knoephla. Combine eggs and soymilk in a large bowl, beat to combine. Add flour and baking powder, mix together well until dough forms.
- Drop knoephla into the broth. You can do this by either rolling the dough into a rope (about ½ inch) and cut into pieces (about ¼ inch). Cook for 5-10 minutes or until the dumplings begin to rise.
- Blend the tofu in a food processor until it is nice and creamy.
- Just before serving, add the blended tofu and warm. Salt and pepper to taste, season with dill weed. If desired, thicken with 1 teaspoon of cornstarch + 1 tablespoon of water.
I’m enjoying an abundance of sweet potatoes right now, and this recipe has been a hit. It’s adapted from the cookbook Simply in Season.
- 4 medium sweet potatoes
- 2 TBSP oil
- 1/2 tsp salt
- 1/3 cup Parmesan cheese (We’re enjoying the dairy-free Follow Your Heart brand lately)
- 1 TBSP garlic
- 1 tsp paprika
- 1 tsp garlic
- dash of cayenne
- Scrub, dry, and peel the sweet potatoes. Cut into wedges and place into a large bowl. Stir in the oil until the fries are thoroughly coated.
- Sprinkle the rest of the ingredients on the sweet potatoes (although the first time I made these, I forgot the Parmesan and sprinkled it on top after I was done cooking – still delicious).
- Spread wedges in a single layer on a baking sheet. Bake in a preheated oven at 425F until golden brown and fork tender, 30-45 minutes, stirring and flipping the wedges every 5-10 minutes. Serve immediately.
This is a salad recipe, but we enjoyed it warm. I’ve adapted the recipe a little bit, and we added rice to our version. I’m going to try it again tomorrow with Kamut. Our little one kept clapping his hands and asking for more. That’s how I knew the recipe was a keeper.The mint was surprising, in a lovely way. I didn’t have the mushrooms, actually, but I’ll try them next time around. And I left off the goat cheese for a vegan version of the dish.
For the lentils:
- 1 oz. porcini mushrooms (optional)
- 1 cup Puy lentils (also known as French green lentils)
- 1 bay leaf
- 1 sprig thyme
- 1 1/4 fl oz olive oil
- juice of 1 lemon
- salt and freshly ground pepper
- 3 spring onions, sliced thin
- 1 loosely packed cup fresh cilantro, chopped
- 1/4 loosely packed cup fresh mint leaves, chopped
- 1/3 loosely packed cup flat-leaf parsley leaves, chopped
- Soft goat’s cheese to serve (optional)
For the dressing:
- 2 small cloves garlic, crushed with 1/2 tsp salt
- juice of 1 lemon
- 2 oz olive oil
- 1 tsp Dijon mustard
- freshly ground pepper
- If using, cover the porcini mushrooms with warm water and leave to soak for 15 minutes.
- Place the lentils in a pan of cold water with the bay leaf and thyme and bring to the boil. Do not salt the water as it toughens their skins. Lower the heat and simmer for 20–25 minutes, or until the lentils are tender. Drain well then tip into a mixing bowl. While the lentils are still warm, stir in the oil and lemon juice and season generously with salt and pepper. Stir in the spring onion and herbs.
- Fish the porcini mushrooms out of their soaking liquid and pat them dry. Chop them roughly and stir them into the lentils.
- Combine the dressing ingredients in a small jar with a lid and shake vigorously. Pour onto the lentils and mix in thoroughly. Dot with blobs of goat’s cheese and serve straight away.
Some variations I’m interested in trying:
- Turn the salad into a heartier meal with soft-boiled eggs.
- Add small cubes of roasted pumpkin or sweet potato.
I am happy. That is all. Many thanks to the Edible Perspective. The only changes I made from the original recipe were swapping margarine for butter and using store-bought buckwheat flour instead of making it fresh.
- 1/2 cup gluten-free oat flour
- 3/4 cup buckwheat flour
- 1/2 cup almond meal
- 2 1/2 tablespoons ground flax meal
- 1 1/2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup + 1 tablespoon unsweetened applesauce
- 1/4 cup + 2 tablespoons unsweetened almond milk, or soy, 2%, etc.
- 1/2 cup clover honey
- 1 tablespoon pure vanilla extract
- 4 tablespoons dairy-free margarine, melted and slightly cooled
- 1 1/4 cups chopped unsalted pistachios and walnuts
- 3 tablespoons clover honey
- 2 tablespoons diary-free margarine, melted
- 1 1/4 teaspoon cinnamon
- Honey to drizzle, about 1 teaspoon per muffin
- 1/3 cup chopped unsalted pistachios and walnuts
- 2 tablespoons dairy-free margarine, melted and slightly cooled
- Preheat your oven to 350* F and line 1-2 standard muffin tins with 12-16 liners. (I ended up putting my extra dough into a small 4×4 inch baking dish.)
- In a large bowl stir together the oat flour, buckwheat flour, almond meal, flax, cinnamon, powder, soda, and salt. In another bowl whisk together the eggs. Then whisk in the applesauce, milk, honey, and vanilla until fully combined. Wait to add the margarine.
- In another bowl stir all of the “filling” ingredients together until fully incorporated. Set aside.
- Whisk in the 1/4 cup melted butter to the wet ingredients then pour the wet into the dry and stir or whisk until just combined [when you no longer see dry flour]. Fold in the nut mixture and portion into muffin liners about 3/4 the way full.
- Bake muffins for 17-22 minutes and test with a toothpick for doneness [slightly moist, not sticky]. Let muffins cool for about 7-10 minutes. Keeping muffins in their liners drizzle a small amount of honey over each muffin, then a sprinkle of nuts, then another small drizzle of honey, and then about 1/2 teaspoon melted margarine over each. Let fully cool. Muffins will firm and hold together once cooled.