Thanksgiving Feast 2013

Here’s a recap of the dishes I prepared for Thanksgiving.  Please forgive the poorly-lit sometimes blurry iPhone photography.  I didn’t follow a recipe for anything, but I’ll list the ingredients I used.

Cranberry Sauce
Fresh cranberries
Juice and zest of an orange
White sugar
Water

Oven Roasted Brussels Sprouts
Brussels sprouts
Olive oil
Salt + pepper

Butternut Squash Chestnut Soup
Onions
Red bell pepper
Butternut squash
Chestnut paste
Coconut milk
Water
Salt + pepper
Cayenne pepper
Rubbed sage

Roasted Golden Beets with Cashew Cream
Golden beets
Raw Cashews
Tahini
Lemon juice
Water
Salt

Potato Galette
Red potatoes
Sweet potatoes
Olive oil
Fresh rosemary
Fresh thyme
Salt + pepper

I know it looks awful in the picture but it was amazingly delicious.  Next time, I won’t put any sweet potatoes on the bottom layer because they caramelized a little too much.

Stuffed Acorn Squash
Roasted acorn squash
Farro
Dried cranberries
Almonds
Chickpeas
Olive oil
Pomegranate molasses
Salt + pepper

I also baked an apple pie and made a huge batch of whipped coconut cream, but we were all too full to eat any dessert tonight.

What did you eat for Thanksgiving?

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Lentil Spanakopita

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Lentil Spanakopita Recipe

Filling:

1 1/2 cups dried brown lentils
1 medium onion, finely chopped
1 large celery stalk, finely chopped
1 carrot, finely chopped
4 cloves garlic, minced
2 tbsp olive oil
2 tsp salt
1 tsp freshly ground black pepper
3 tbsp tomato paste
2 tbsp red pepper paste
1 tbsp ground cumin
1 cup vegetable broth
1 cup water
1/2 lbs. fresh spinach, coarsely chopped

1/2 recipe almond feta cheese (excluding herb oil), crumbled

1/4 cup fresh parsley, chopped

Boil lentils in salted water.  Simmer until tender.  Drain, rinse with cold water, set aside.

Saute onions, garlic, carrots, and celery in olive oil over medium heat until soft.  Add remaining filling ingredients (including lentils, excluding feta, spinach and parsley).  Reduce over medium-low heat, stirring occasionally, until no liquid remains.  Remove from heat and add spinach.

In a bowl, mix parsley and feta crumbles.

Crust:

1 lb box phyllo dough, thawed (1 used whole wheat)
1/4 cup Earth Balance
2 tbsp unsweetened non-dairy milk

Preheat oven to 350 degrees.  Grease a large casserole dish.

In a small saucepan, heat Earth Balance and milk until melted, remove from heat.

To assemble, place two sheets of phyllo in the pan and brush with the EB mixture.  Spread a thin layer of the lentils on top.  Add two more sheets of phyllo, brush with EB.  Add a layer of the feta and parsley.  Continue layering until all the filling is used.  Finish with a layer of 2-3 sheets of phyllo then brush with EB.

Bake for 35 minutes or until golden.

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Enjoy hot or cold!