Down and Dirty with Clean Eating

Holiday indulgences still weighing heavily on the minds (and hips) of many winter revelers, the added stress of New Year’s resolutions brings out the worst in some people. I’m not talking about those determined to follow the gospel of the latest diet fad or exercise craze- They’re only trying to do what’s right, what society expects of them for all their gustatory sins. No, I’m pointing straight to those spreading this propaganda, pushing the miracle cures and instant detoxes, complete with catchy slogans so obtuse that it’s hard to find any true meaning behind them. “New Year, New You” is undoubtedly one of the most prevalent, springing up again year after year, the elastic of its tenor just as punchy in 2016 as it was in 2006, and perhaps even 1996. It’s a good thing most consumers can’t remember the marketing pitches from these forgotten eras, or else we’d all be bored to tears for the redundancy of it all.

As a food obsessive and enthusiast, the saying that really gets to me above all others is the call to “Eat Clean.” Tell me, when was the last time you got a plate of food at a restaurant and thought, Oh, I’m so hungry, but this meal just came out much too dirty for me. What would that even look like? A plate full of soil, wriggling earthworms and all? Would it constitute a reasonable excuse for sending the dish back, an offense on par with receiving a carbonized, unforgivably burnt pancake? My own personal mantra has become a reactive “Keep Your Laundry Clean and Your Food Dirty.” Yes, I want to buy my kale with ladybugs still clinging to the leaves. Yes, I will actively seek out potatoes that are in dire need of a good scrub. I want my food to be that dirty, because to me, “dirty” should be synonymous with “fresh.”

Rant aside, there are still some redeeming side effects to the annual revitalization of healthy eating. While I may not be a fan of the label, I do love a hearty meal that doesn’t contain the same amount of oil required to power a snow blower through a foot of icy slush. Thus, titles notwithstanding, I’ve found some real edible gems in Terry Walters’ work. A prolific recipe writer, I’ve been enjoying her food for years now, and this brief feature itself is long overdue. Eat Clean, Live Well was released well over a year ago, but has proven to be a real catch in a sea of nutritionally-oriented cooking tomes.

Pictured above, the red lentil patties in particular have become an indispensable staple for quick meals, perfect for preparing in batches, freezing, and reviving on the fly. The crisp exterior allows them the fortitude to withstand the burger treatment, standing strong without crumbling on the bun yet yielding to a downright creamy interior texture. For a more elegant meal, they function beautifully atop roasted or sauteed vegetables, drizzled with delicate herb-infused sauces and garnished with tender micro greens. Or, as is most often the case, they’re downright dreamy paired simply with tahini or a pungent, garlicky aioli sauce for dipping.

Don’t fall for the hype; eat as dirty as you like. Just make sure you wash your hands before sitting down at the table.

Red Lentil Patties with Garlic and Fresh Herbs

1 cup red lentils
2 1/2 cups vegetable stock or water
2 tablespoons extra virgin olive oil, plus more as needed
4 garlic cloves, peeled
1 cup chopped red onion
1/4 cup chopped roasted red pepper
1/4 cup chopped fresh herbs (parsley, basil, cilantro or any combination)
1/4 teaspoon sea salt
Freshly ground pepper
1/2 cup gluten-free bread or rice crumbs

Rinse and drain lentils and place in pot with vegetable stock or water. Bring to boil, reduce heat and simmer covered 15 minutes until lentils are mushy and all liquid is absorbed (you may want to leave lid cracked open slightly to prevent pot from boiling over). Remove from heat and set aside.

In large cast iron skillet, sauté garlic and onion in 1 tablespoon olive oil until soft (about 3 minutes). Add roasted red pepper and sauté 1 minute longer. Remove from heat and transfer mixture to a bowl. Add lentils, fold in herbs and sea salt, and season to taste with pepper. Gradually fold in breadcrumbs until batter is thick (you may not need all depending on how dry your lentils are) and set aside for 2–3 minutes to allow batter to thicken.

Drizzle cast iron skillet with 1 tablespoon olive oil. Scoop batter and roll into 1 1/2 -inch balls. Place in skillet and flatten into patties 1/2- to 3/4-inch thick. Cook until crispy (4–5 minutes per side), transfer to baking sheet and cover to keep warm. Repeat with remaining batter until ingredients are used up and serve.

SERVES 6 (makes twelve 2 1/2-inch patties)

Printable Recipe

January 5, 2016January 23, 2026

Hannah (BitterSweet)6 Comments

Cashew Cache

In honor of labor day and what might be summer’s last hurrah, the only suitable recipe to share would have to be one cool customer, unencumbered by complex procedures or obscure ingredients. Luckily, I have just the dish to fit that bill.

Step away from the stove! Raw, vegetable-based noodles are the key to beating the heat and simultaneously lightening up this satisfying savory treat. Delicate strands of carrots and cucumbers mingle together in crisp tangles of “pasta,” as vibrant as they are flavorful. Inspired by classic cold sesame noodles, the Chinese takeout staple has graced my table countless times but never in such a fresh format.

Cashew butter takes the spotlight for this round, adding a unique nuance to the nutty, lightly spiced sauce. Deceptively simple in composition, it doesn’t sound like anything particularly special on paper, but one taste and you’ll be hooked on that creamy cashew elixir, lavishing it over everything from salads to grilled tofu and beyond. Although you may end up with more than you need for this particular dish, trust me: It won’t be a struggle to polish off the excess in short order.

Yield: Makes 2 - 3 Main Dish Servings; 4 - 5 Side Dish Servings

Carrot Cashew Noodles

Name: Carrot Cashew Noodles
Prep time: 5 min
Total time: 5 min
Yield: 2
Cuisine: Chinese
Ingredients: 6 Tablespoons Smooth Cashew Butter; 1/3 Cup Vegetable Broth; 2 Tablespoons Braggs Liquid Aminos or Low-Sodium Soy Sauce; 2 Tablespoons Rice Vinegar; 2 Teaspoons Light Agave Nectar; 1 Teaspoon Toasted Sesame Oil; 1 Clove Fresh Garlic, Finely Minced; 1 Inch Fresh Ginger, Peeled and Grated; 1/2 – 1 Teaspoon Sriracha; 5 Large Carrots, Peeled and Shredded with a Julienne Peeler or Spiralizer; 1 English Cucumber, Peeled and Shredded with a Julienne Peeler or Spiralizer; 2 Scallions, Thinly Sliced; 1/3 Cup Toasted Cashews, Roughly Chopped

Raw, vegetable-based noodles are the key to beating the heat and simultaneously lightening up this satisfying savory treat. Delicate strands of carrots and cucumbers mingle together in crisp tangles of “pasta,” as vibrant as they are flavorful. Inspired by classic cold sesame noodles, the Chinese takeout staple has graced my table countless times but never in such a fresh format.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

Cashew Sauce:

6 Tablespoons Smooth Cashew Butter
1/3 Cup Vegetable Broth
2 Tablespoons Braggs Liquid Aminos or Low-Sodium Soy Sauce
2 Tablespoons Rice Vinegar
2 Teaspoons Light Agave Nectar
1 Teaspoon Toasted Sesame Oil
1 Clove Fresh Garlic, Finely Minced
1 Inch Fresh Ginger, Peeled and Grated
1/2 – 1 Teaspoon Sriracha

Carrot Pasta:

5 Large Carrots, Peeled and Shredded with a Julienne Peeler or Spiralizer
1 English Cucumber, Peeled and Shredded with a Julienne Peeler or Spiralizer
2 Scallions, Thinly Sliced
1/3 Cup Toasted Cashews, Roughly Chopped

Instructions

This dish comes together very quickly and doesn’t keep particularly well once assembled, so make sure you’re good and hungry before you begin!
Start by preparing the sauce. Place the cashew butter in a medium-sized bowl and slowly add the vegetable broth, stirring constantly to loosen and smooth out the thick paste. Simply add the remaining ingredients, whisk thoroughly until homogeneous, and set aside. Kept separately in an air-tight container, the sauce should keep in the fridge for 1 – 2 weeks.
To finish the dish, toss together the carrot and cucumber noodles and begin by adding about half of the sauce. It may be difficult to combine everything with tongs or a spatula, so don’t be afraid to get in there and mix it up with your hands. Add more sauce as needed (don’t forget that carrots and cucumbers come in all different sizes, so your mileage my vary), incorporate the scallions, and toss to combine.
Move the mixture out onto a serving plate, top with chopped cashews, and enjoy!

Recommended Products

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Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 217Total Fat: 15gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 667mgCarbohydrates: 17gFiber: 3gSugar: 7gProtein: 5g

All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on BitterSweetBlog.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

September 7, 2015January 18, 2026

Hannah (BitterSweet)12 Comments

Freekeh Friday

What’s ancient is new again, at least when it comes to whole grains. Freekeh, the latest superfood darling, has made a splash in the culinary scene, appearing on diverse menus that span cuisines to suit all tastes. It’s been around since biblical times, rooted in traditional Middle Eastern and North African cooking, but has recently reinvented itself as the latest nutritional superstar of North America. Even those immune to food trends should take note of this vital ingredient, bearing volumes of flavor and potential to enliven just about any grain dish.

What is freekeh?

Also referred to as “green wheat” or “young wheat,” it may come as a surprise that this distinctive grain is really the same old cereal we know and love, but treated in a different way. Harvested early while still moist and plump, the kernels are then roasted and frequently cracked, giving them the appearance of bulgur. The similarities end there, made obvious at first bite. Toothsome and chewy, the texture alone is utterly crave-worthy, but the woodsy, nutty, toasted taste and aroma truly seal the deal.

Does that sound ordinary to you, pedestrian even, in the face of so many exotic grain options? It did to me, for years resonating as little more than a silly name, but all that will change with your first spoonful. Trust me, eating is believing; I don’t usually cook up big batches of plain grains, but even without a single pinch of salt or pepper, I couldn’t get enough of the stuff.

Despite devouring a heaping helping of plain freekeh all by its lonesome, I knew there was even more hidden potential locked within those broken kernels. Starting with such a perfect blank canvas, it didn’t take much to coax that untapped inspiration out of hiding.

Of course, I couldn’t resist a good pun, either. With a name like “freekeh,” the possibilities are ripe with witty opportunities. Dirty freekeh, a riff on standard dirty rice, brings so much more than another boring side dish to the party. It sings with spices, bursts with fresh vegetables at every turn, and supports a healthy dose of vegan protein within a hearty grain base. If anything, it’s more like a clean rendition of dirty rice, forgoing the livers and gibbets in favor of tempeh, a swap that even staunch omnivores might appreciate.

What’s a good substitute for freekeh?

Even if you can’t get your hands on those rarefied bags of cracked freekeh, any grain can be made dirty, so to speak. Just substitute 3 cups of your favorite cooked and cooled whole grains, such as quinoa, barley, farro, or of course, rice.

Yield: Makes 4 - 6 Servings

Dirty Freekeh

Dirty freekeh, a riff on standard dirty rice, brings so much more than another boring side dish to the party. It sings with spices, bursts with fresh vegetables at every turn, and supports a healthy dose of vegan protein within a hearty grain base. If anything, it’s more like a clean rendition of dirty rice, forgoing the livers and gibbets in favor of tempeh, a swap that even staunch omnivores might appreciate.

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 5 minutes

Ingredients

2 Tablespoons Olive Oil, Divided
1 8-Ounce Package Tempeh, Diced
1/2 Cup Minced Button Mushrooms
1 Medium Yellow Onion, Finely Chopped
3 Large Garlic Cloves, Minced
2 Celery Stalks, Diced
1 Jalapeño Pepper, Seeded and Finely Chopped
1/2 Medium Red Bell Pepper
1 Cup Mushroom Broth
3 Cups Cooked Cracked Freekeh (From 1 Cup Raw)
1 Teaspoon Smoked Paprika
1/2 Teaspoon Ground Cumin
1/4 Teaspoon Dried Oregano
1/4 Teaspoon Ground Black Pepper
6 Scallions, Thinly Sliced
3 Tablespoon Fresh Parsley, Minced
1 - 1 1/2 Teaspoons Salt

Instructions

Place 1 tablespoon of the oil in a large saucepan over medium-high heat and wait until it start shimmering. Add in the tempeh and saute, searing the outsides to a crispy golden brown. Stir gently so that you don’t break the cubes into smaller pieces. Once evenly browned on all sides, transfer to a plate and return the pan to the stove.
Pour in the remaining tablespoon of oil, turn down the heat to medium, and toss in the mushrooms, onion, and garlic. Cook for 6 – 8 minutes, until aromatic, before introducing the celery, Jalapeño, and bell pepper as well. Stir frequently, sauteing until all the vegetables have softened and are just beginning to lightly brown around the edges.
Quickly deglaze with the mushroom broth, scraping the bottom of the pan thoroughly to dislodge anything that might have stuck, preventing the goodies from burning. Introduce the cooked freekeh along with all the spices. Stir well to incorporate and distribute the vegetables throughout.
Turn down the heat to medium-low, allowing the mixture to cook gently until all of the broth has been absorbed. It should still be moist, but not soupy. Turn off the heat, add the cooked, crispy tempeh and fresh herbs into the freekeh.
Finally, season to taste, and don’t be afraid to get a bit aggressive with the salt to bring out the most flavor. It may look like a lot on paper, but it’s a whole lot of freekeh we’re talking about!
Serve hot, or let cool, chill thoroughly, and enjoy as a cold grain salad later.

Eats, Shoots and Leaves

A delicacy in many cuisines across the globe and a harbinger of spring, bamboo shoots certainly don’t get a fair shake in western kitchens. Commonly and erroneously considered woody, bland, or worse yet, bitter, these traits apply only to the canned variety, which is the only sort that most people have ever tasted in this part of the world. Available for only a short window as the earth thaws out from winter, fresh bamboo are nothing like the sad slivers found in your average Chinese takeout. Subtly nutty, tender yet toothsome, these pale young plant growths boast a unique nuanced flavor that gets lost in translation once any preservation methods enter the picture.

Now is the time to hunt through specialty produce stores and Asian markets, while bamboo shoots are still available in their natural form. Seek out smooth, unblemished specimen, and always check expiration dates. Even if they’re vital enough to be sold, older shoots should be avoided, as they become progressively harder and more fibrous with every passing day. Considering their scarcity and perishability, it’s not hard to understand why this seasonal treasure is so fleeting. Though I had no intention of buying any nor the vaguest idea of how to cook them, I couldn’t possibly just walk away when I discovered a few saran-wrapped shoots nestled in little Styrofoam boats at the grocery store.

For reasons unknown, it struck me that diced bamboo might make an unconventional yet tasty addition to the classic vegan staple: The humble but ever-popular bean burger. Mild white beans and Asian-inspired flavorings harmonize with the mild vegetable addition without overpowering the whole assembly. Veggie burgers for people who truly appreciate vegetables, these simple patties don’t pretend to be meat and aren’t afraid to show what they’re really made of.

No average white bread buns would do to contain such a special prize. Further accentuating the theme with edible bookends that have more in common with yaki onigiri than dinner rolls, ordinary rice is out of the question. Bamboo rice, infused with the very essence of green bamboo juice, is a perfectly matched pairing, adding another layer of the starring vegetable’s inherent flavor. Floral, reminiscent of jasmine tea with gently grassy, earthy undertones, it may just be my new favorite sort of rice, even without such a fanciful preparation.

Such a hearty yet gracefully composed stack of grains, vegetables, and beans celebrates fresh spring produce through a whole new lens. You don’t have to leave them inside when the weather turns warm, though; carefully packed, unassembled patties, buns, and condiments would make for ideal picnic fodder.

Yield: Makes 6 – 8 Burgers

Bamboo Burgers

Veggie burgers for people who truly appreciate vegetables; these simple patties don’t pretend to be meat and aren’t afraid to show what they’re really made of. Made with tender bamboo shoots in the patties and bamboo rice for the buns, it's a unique fusion of eastern and western cuisine that celebrates fresh spring produce through a whole new lens.

Prep Time 30 minutes

Cook Time 1 hour

Additional Time 1 hour 30 minutes

Total Time 3 hours

Ingredients

Bamboo Burgers:

1 Tablespoon Toasted Sesame Oil
2 Cloves Garlic, Minced
1 Cup Diced Fresh Bamboo Shoots
1/2 Cup Finely Diced Cremini Mushrooms
3 Tablespoons Soy Sauce
1 14-Ounce Can (1 3/4 Cups Cooked) White Beans, Drained
5 – 6 Scallions, Thinly Sliced
1 Teaspoon Ground Ginger
1/4 Teaspoon Crushed Red Pepper Flakes
3/4 – 1 Cup All Purpose Flour

Rice Buns:

1 1/2 Cups Water
1 Cup Bamboo Rice
Pinch Salt
2 – 3 Tablespoons Sesame Oil

To Finish:

Sliced Tomatoes
Lettuce
Mustard and/or Vegan Mayonnaise
Fresh Parsley or Cilantro

Instructions

Preheat your oven to 400 degrees and line a baking sheet with aluminum foil. Lightly grease and set aside.
Heat the sesame oil in a medium saucepan over moderate heat. When shimmering, add in the garlic, bamboo shoots, and mushrooms, and saute until aromatic. This should take no more than 5 – 6 minutes; be careful not to overdo it and burn the garlic. Deglaze the pan with the soy sauce, turn off the heat, and let cool for at least 10 minutes minutes.
In a separate bowl, roughly mash the beans with a fork or potato masher. You want to keep the texture fairly coarse so that the burger maintains a satisfying bite. Add in the scallions and spices, mixing well to incorporate. Once cool enough to handle, introduce the sauteed vegetables and stir once more. Begin mixing in the first 3/4 cup of flour, making sure that there are no pockets of dry ingredients remaining before assessing the consistency. It should be soft but manageable; something you can fairly easily mold into patties that will hold their shape. Add up to 1/4 cup more flour if necessary.
Measure out between 1/3 – 1/2 cup of the burger mixture for each patty, and form them into round, flat pucks with slightly moistened hands. Space them out evenly on the sheet at least 1 inch apart. Bake for 30 – 35 minutes, until golden brown. Let cool for 10 – 15 minutes before removing from the sheet.
Meanwhile, prepare the rice “buns.” (This can also be done well ahead of time, to streamline the serving process.) Bring the water up to a boil in a medium saucepan over moderate heat before adding in the rice and salt. Stir once, turn down the heat to low, and cover. Cook gently for 15 – 20 minutes, undisturbed, until the water has been fully absorbed. Turn off the heat and cool for at least 20 – 30 minutes, until you can comfortably handle it.
Transfer the rice to a non-stick baking dish and press it out into an even layer of about 1/4-inch in thickness. Use a lightly greased glass round cookie cutter to punch out circles to form the bun shape. Make sure that the rounds are large enough to contain your patties, without having a lot of overhang, either. Place the shaped rice buns on a sheet pan and move the whole thing into your freezer to chill rapidly. It’s easier to fry them when they’re very cold, or even partially frozen.
Heat a thin layer of sesame oil in a pan over medium-high heat and fry no more than 2 buns at a time. Cook each side until the exteriors are nicely crisped and amber brown. Transfer to a cooling rack and repeat with the remaining rice, adding more oil to the pan as needed to prevent the buns from sticking.
To assemble your bamboo burgers, spread a dollop of mustard or mayo on one rice bun. Top with sliced tomato, lettuce, a bamboo patty, and fresh herbs, as desired. The burgers are best enjoyed hot, but are still quite tasty cooled, packed in a lunchbox, and eaten at room temperature.

Unfussy French Food

Hunkering down, deep within the thick folds of a well-worn comforter that has served its time for over a decade of hard winters, even that soft fortress can’t block out all of the invading icy air. Slipping in through the cracks, falling like the snow itself and covering everything in an invisible weight, there are few ways to fight off this attack. Drawn to warmth like a moth to light, inevitably, I find myself standing in the kitchen, blankets cast aside, in search of something to thaw me from within.

I know, I know, yet another post about being cold! I promise I’ll stop complaining from here on out, but the truth of the matter is that winter is here and there has never been a better time for a seriously robust, restorative stew. Ironically enough, this particular red wine-soaked play on the classic French Boeuf en Daube started life as little more than photography fodder way back in the revitalizing, sunlit days of spring. Searching desperately through the archives for this soothing stew, a rich and hearty melange of savory mushroom essence, salty olives, and gentle spices, I found that the formula was mysteriously missing in action. How could it have been withheld for all this time? To tease that image and not share a recipe is downright cruel, and for that terribly oversight, I’m very sorry!

Plenty of “beefy” stews exist out there, so this is far from ground-breaking material, but trust me: This is the last recipe you’ll ever need. Simply prepared, easily frozen and saved for later, and of course, that complex, intensely savory flavor that can only come from layers of quality ingredients, care, and time. This is what comfort tastes like, steamy enough to cut through any deep chill.

Yield: Makes 6 – 8 Servings

Non-Boeuf en Daube

Complex, intensely savory flavor comes from layers of quality ingredients, care, and time. This meatless beefy stew takes French tradition and updates it with plant-based inspiration.

Prep Time 10 minutes

Cook Time 2 hours

Additional Time 30 minutes

Total Time 2 hours 40 minutes

Ingredients

2 Cups TVP Chunks or Soy Curls
3 Tablespoons Olive Oil
1 Large Yellow Onion, Finely Diced
5 – 6 Cloves Garlic, Finely Minced
1 Cup Peeled and Diced Carrots
3/4 Cup Pitted Kalamata Olives
1 (14-Ounce) Can Fire-Roasted, Diced Tomatoes
1/4 Cup Dried Porcini Mushrooms, Finely Chopped
4 – 5 Sprigs Fresh Thyme
3 Small Bay Leaves
1 Cup Dry Red Wine
1 Cup Mushroom Broth
2 Tablespoons Soy Sauce
1 Tablespoon Date Molasses
1/4 Teaspoon Ground Cinnamon
Pinch Ground Nutmeg
1/4 Teaspoon Liquid Smoke
Salt and Pepper, to Taste
Cooked Rice or Pasta, to Serve (Optional)

Instructions

Bring enough water to cover the TVP or soy curls (about 2 1/2 – 3 cups) to a boil and let stand for 30 minutes. Once your protein of choice has fully rehydrated, drain the excess liquid thoroughly and set aside.
Coat the bottom of a large pot with the oil and set on the stove over medium heat. Add in the onions and garlic when the oil begins shimmering, and saute for 4 – 5 minutes until golden brown. Introduce the carrots and olives next, cooking for another 3 minutes or so before incorporating the diced tomatoes, including the liquid they’re packed in, and dried mushrooms. Give the mixture a good stir and it come up to a steady simmer.
Go ahead and add in all of the remaining ingredients at this point and reduce the heat to low or medium low, keeping the stew at a very gentle simmer. Continue cooking until the carrots are meltingly tender and the liquid has significantly reduced. This could take anywhere from 2 – 3 hours, so be patient! The resulting nuanced depth of flavor cannot be rushed.
Remove the bay leaves and sprigs of thyme right before serving. Ladle over your favorite starch for maximum enjoyment.

Stick With It!

Less than a week’s time separates today from the Great National Food Coma, otherwise known as Thanksgiving. More hotly anticipated than any splashy movie premier, most plans for this year’s grand event have long since been laid, solidified, and are now gradually shifting into gear. Menus are set, tasks have been doled out to eager participants, and non-perishables have been procured; no detail, neither big nor small, shall be left unattended. Only the actual cooking remains for the particularly well organized and industrious few.

Knowing just how much work goes into such a grand production, I wouldn’t dream of waltzing in here and suggesting that you turn your carefully crafted game plan completely upside-down with crazy new dishes, not yet passed the test of time. You’ve already got the raw components for the typical fixings, right? I’m merely imploring you to consider them from a new perspective.

All the classic accoutrements threaded neatly onto portion-controlled, hand-held, and highly dippable little packages, Thanksgiving kebabs are the answer to menu malaise. Stick with tradition, keep the Brussels sprouts and “turkey,” but present them in a whole new light. Consider this concept with an open mind for the greatest degree of success, since all the ingredients can be effortlessly swapped with your own holiday favorites, or tweaked to achieve ideal proportions and flavors.

Mix and match to make them your own:

Consider adding cubes of sourdough or sturdy cornbread to evoke stuffing
Pumpkin or sweet potato could be excellent understudies for butternut
Trimmed green beans can comfortably slip into any empty spaces

These kebabs are limited only by a lack of imagination.

Small skewers could be fun teasers for guest to enjoy while awaiting the full spread, but more generous cuts fit perfect on the dinner plate for the main event, too. Send out a heaping platter of kebabs nestled cozily atop a bed of creamy mashed potatoes, gravy for dipping on the side, and you could be on the cusp of a whole new annual tradition, with all the familiar flavors comfortably intact.

Yield: Amounts will vary depending on how many people you plan to serve and which vegetables/add-ins you choose, but the concept remains the same. What follows is largely a reflection of what is pictured above, but the formula is entirely open to interpretation.

Thanksgiving Kebabs

Ingredients

Kebabs:

Seitan, Tempeh, or Vegan “Turkey,” Cubed
Peeled, Gutted, and Cubed Butternut Squash
Small Brussels Sprouts, Cleaned and Trimmed
Large Fresh Cranberries*

Marinade:

2 Tablespoons Lemon Juice
2 Tablespoons Maple Syrup
2 Tablespoons Olive Oil
1 Tablespoon Tamari or Soy Sauce
2 Teaspoons Dijon Mustard
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Garlic Powder
1/4 – 1/2 Teaspoon Salt
1/4 Teaspoon Ground Black Pepper
1/8 Teaspoon Rubbed Sage

To Serve:

Mashed Potatoes (Optional)
Gravy, for Dipping (NOT Optional!)

Instructions

Before you start prepping vegetables or turning on the heat, submerge your wooden skewers for at least 20 minutes to prevent them from burning (or worse, catching fire) while in the oven. If using metal skewers, go ahead and skip this precaution.
Preheat your oven to 400 degrees and lightly grease a shallow baking dish that can accommodate the full length of your skewers.
Thread individual vegetables and “meat” on the skewers in any pattern or proportion you like. There’s no right or wrong answers here, just do what’s easiest, looks good, and tastes good. Just make sure that all your components are roughly the same size so that they cook evenly. Place the finished skewers in a single layer in your prepared baking dish. If you’re making enough for a big party, you may need to consider a second vessel.
Whisk together the ingredients for the marinade and brush it generously over the skewered “meat” and veggies. If you have any leftover, reserve it to baste the skewers once more halfway through the cook time. Bake for 20 – 30 minutes, depending on the size of your vegetables, flipping after 10 and basting if desired. The vegetables should be nicely browned and tender when done.
Serve immediately over hot mashed potatoes with a small bowl of gravy for dipping on the side.

Notes

*When selecting cranberries, be sure to use particularly large berries and skewer them precisely in the center, as they have a tendency to wither and/or split while baking.