Tag: thanksgiving

Love Your Leftovers

Holiday meals are all about abundance, which means one thing: plenty of leftovers. If you ask me, that’s even better than the feast itself. The hard work is already done, and what’s left is a treasure trove of deeper, richer flavors that have had time to meld and develop. With just a bit of creativity, you can transform those original dishes into entirely new taste sensations.

Humble stuffing turns into grab-and-go savory breakfast muffins, filled with gooey vegan cheese. Spice up the standard green bean casserole into a quick curry, perfect for a weeknight dinner. Holiday roasts are easily slapped into sandwiches, but why not wrap them up into light, fresh spring rolls instead, in bold contrast to a heavier meal?

There’s no need to tempt flavor fatigue by eating the same meal for days on end; you’ll love your leftovers with a few simple tweaks.

I’m sharing all of these recipes, from the original dishes to their secondary transformations, in the latest Issue of Vegan Journal. You can view the entire issue online for free, but please consider subscribing to have it delivered straight to your door!

Hannah (BitterSweet)10 Comments

The Stuff of Dreams

What is it about Thanksgiving that invokes the sudden urge to stuff various foods into others? I don’t mean the way we stuff our faces to excess, but the stuffing of bread and wild rice into turkey; ducks and hens into turkey; pretty much anything conceivably edible into turkey. It’s as if the poor bird were less an entree and more a suitcase, over-packed with the savory odds and ends we only think of once a year and otherwise never use. Furtively shoved inside as if flavor might be confiscated at customs, no one seems to question the tradition, even if it makes little logical sense.

I’m not immune to this impulse, irrational as it may be. You’d understand and (hopefully) forgive me if you saw what I was up against, though. Spotting the most adorable dumpling squash at the store, perfectly plump and rotund, I was instantly smitten. Still swooning at the plunder in my shopping cart, I was already planning how best to eviscerate my darlings and replace their guts with green beans. Brutal, perhaps, but far better than wrangling giblets out of de-feathered fowl, don’t you think?

Like a dog’s instinct to howl at the moon, satisfying yet meaningless, I’m powerless to rein in this primal impulse. Dumpling squash are undeniably the best edible vessels nature can devise, but any similar small squash will do, like delicata or honeynut squash. Using green bean casserole as the filling has the added, unintentional benefit of turning two sides into one entree, so if you’re a veggie-lover like me that would rather leave giant hunks of dry, bland protein off the plate, this is the best of all worlds.

Encased in the plush, subtly sweet flesh of roasted winter squash, tender-crisp green beans cozy up to a mushroom-laced mélange that no ceramic baking dish can contain. A halo of golden fried onions gives it that unmistakable nostalgic flavor that no Thanksgiving table is complete without.

Maybe its the yawning empty cavity of a hollow gourd that demands to be filled. Maybe it’s our subconscious way of holding on to fleeting warmth, of cramming in joy wherever we can find it, of stacking up all the things we love in a pile so high that it’s impossible to let any sadness in. If there was ever a time to get stuffed, this is it. If we’re lucky, we won’t just fill our plates; we’ll fill our hearts, too.

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Hannah (BitterSweet)15 Comments

Thanksgiving Wild Card

It’s a shame that most people turn to wild rice only when Thanksgiving rolls around, though with such a strong and legitimate historical association, they should be forgiven. I am also one of those people, forgetting all about this straw-like black aquatic grass until November, then quickly shuffling it into the back of my mental Rolodex until next year. Though it takes the same amount of time and effort as brown rice, something about cooking it feels like an event.

Wild About Wild Rice

In truth, wild rice stuffing (or dressing, depending on your upbringing) is just a seasonal pilaf or salad, served warm. Would it detract from the magic to make it for a 4th of July backyard BBQ, a birthday party potluck, or a random Tuesday in April? Certainly not, and yet, when that bountiful dish of toothsome, nutty whole grains comes out on the fourth Thursday in November, it sets the scene with a final flourish, dotting the i’s and crossing the t’s on a carefully curated menu.

The All-American Whole Grain

Wild rice, a pseudograin that has captured the hearts and palates of many, is deeply intertwined with Indigenous cultures, particularly the Anishinaabe people of the Great Lakes region. Known as “manoomin,” or “good berry,” it thrives in shallow waters, where it has been hand-harvested for over a thousand years, using canoes and cedar sticks to gently knock the grains into waiting vessels. Wild rice is not only a staple food but also a vital part of spiritual practices and community gatherings, symbolizing harmony with nature. With its impressive nutritional profile, rich in protein, fiber, and antioxidants, wild rice has sustained generations. As we gather to give thanks, incorporating this ancient grain not only enriches our meals but also honors the Indigenous traditions that have shaped American foodways.

Spice Up Your Rice

If you only eat wild rice once a year, let’s make it count. Banish bland boxed mixes and spice things up this year. Fresh jalapeño and Thai bird’s eye chili bring the heat, tempered by the sweet citrus flavor of orange juice, juicy red apples, and a touch of maple syrup. Aromatic and herbaceous, it’s bold yet plays well with others, livening up the typical guest list without commanding all the attention. At the very least, it should remind you not to overlook wild rice yet again.

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Hannah (BitterSweet)6 Comments

Modern Cosmopolite

It’s impossible for me to throw food away.

I don’t say this to brag or as a point of pride, but by way of apology. If anything, it’s more of a character flaw than anything else. My stubborn belief that anything can be made delicious with the right treatment drives many of my most questionable creations, as I tell myself, “someone likes this stuff; I must simply be doing it wrong!” Granted, I don’t think that ketchup cookies are necessarily right but it certainly did transform a condiment I’m not fond of into a genuinely tasty dessert.

That’s where cranberry sauce comes in. Whether it’s spicy or citrus-y, raw or slow-cooked, I don’t want it on my Thanksgiving table. Maybe I’m missing something but I don’t think it fits with the other flavors. It’s either too sweet or too tart and nothing in between. Don’t even get me started on those jellied monstrosities, clearly imprinted with the rings of the tin can from which they emerged.

Regardless, I always find myself making a batch and thus, having leftovers to be disposed of. By “dispose,” I mean “repurposed,” of course. While I would typically think of cakes or muffins, I’m craving something cooler, quicker, and easier this year.

Enter: The Cranberry Cosmopolitan Smoothie

Inspired by the cocktail of the same name, otherwise known as “cosmo” for short, it works especially well for my usual approach simmering cranberries in orange juice to make the classic sauce. Add in a touch of lime and you have the full compliment of flavors. The original drink gets its punch from a shot of vodka and triple sec, but it’s easy to omit these for a healthy, non-alcoholic option. In fact, this blend is probably a good antidote to such a rich meal.

Tips and Tricks

If you’re not the sort to save everything or end up with excess cranberry sauce, I’ve got you covered. Substitutions are a snap!

  • Cranberry sauce: Use plain fresh or frozen cranberries, and consider adding a touch of agave or maple syrup to taste, since they’ll be much more astringent, especially raw.
  • Bananas: Some people can’t stand bananas in smoothies which is perfectly fine! For you lovely folx, might I suggest using frozen peeled and sliced pears instead? They’ll have a similar sweetness, creamy texture when blended, and more mild flavor.
  • Orange juice: If you want to keep the party going straight through to the new year, don’t let me dissuade you. Go ahead and replace 1/4 cup of the orange juice with triple sec.

Cheers, to Thanksgiving leftovers, and being thankful that nothing goes to waste!

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Hannah (BitterSweet)2 Comments

Pavé the Way Forward

This may be a hot take, but I think it’s perfectly fine to skip the Thanksgiving roast, as long as there are potatoes on the table. Mashed, roasted, sauteed, or fried; it’s simply not a harvest feast without some form of spuds. In fact, go ahead and invite more than one to the party. There’s always room for another starchy side.

What Is Potato Pavé?

Some call them “thousand layer potatoes” or “15 hour potatoes” thanks to TikTok, but their roots go much deeper than that. Similar to hasselback, accordion, and tornado potatoes with their endless crispy layers, potato pavé have been around for centuries. These golden bricks of pressed, creamy potato, take their name from the French word for cobblestone. Historically reserved for the tables of fine dining establishments, their time-consuming preparation is too demanding for any old weeknight dinner, but well within reach for a special occasion.

How It’s Made

To create this masterpiece, you’ll layer these paper-thin potato slices in a meticulous mosaic, infusing each crevice with rich coconut milk and sriracha-spiked bee-free honey. The whole assembly is baked, then weighted down to compress and bind the strata into compact tiers, still delicate but stable enough to slice. Traditionally, it’s then fried or seared in hot oil, but I prefer the ease of the air fryer, browning the edges to a crispy, grease-free finish.

If all goes according to plan, you get the best of all worlds: A buttery interior with sheets of silky-smooth potato puree, and crunchy sides that could put breakfast hash browns to shame. Mixed within that textural symphony, the sweet-heat flavor contrast hits all the high notes.

FAQ

This is definitely a more advanced recipe, best prepared ahead of time and practiced before the big event, if possible. It all comes down to technique, with a pinch of food science.

Can I use sweet potatoes or purple potatoes instead?

  • No, I’m afraid not. They’ll become completely smooth in the center, which is also lovely, but not the same experience as you’d get from a multitude of distinct layers.

Can I make potato pavé without a mandolin?

  • You can, in the sense that it’s physically possible and I can’t stop you, but I absolutely do NOT recommend it. Unless you’re a master chef or sword-fighting ninja, there’s no way to ensure completely consistent, wafer-thin slices across three pounds of potatoes. This is absolutely critical for success. To be honest, I should have cut mine even thinner than what’s pictured too.

What do you do with the scraps?

  • If you’re not satisfied by simply eating them as snacks while you work, the excess trimmings can be added to soups or stews, mixed into stuffing, or even sprinkled on top of salads.

Serving Suggestions

Naturally, potato pave would be right at home with the other side dishes, but they could also be served as a starter before the main meal. Include a garlicky aioli for dipping and think of them as bundles of crispy French fries! For a more elegant serving, use them as a separate first course, surrounded by a pool of chestnut puree, gravy, or herbed vegan butter.

If there’s one dish you invest concerted time and effort on this Thanksgiving, make it the potatoes.

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Hannah (BitterSweet)12 Comments

Galette It Be

Halloween decorations may still be gently swaying in the breeze, playfully teasing the onset of fall, but every serious cook and baker knows the truth: It’s game time.

Thanksgiving Menu Planning Starts Now

November marks the official start of The Holiday Season, replete with Thanksgiving feasts, Christmas cookies, and all the festive snacks in between. Now is your chance to map out a plan to maximize your meals with minimal effort. As such, the grand meatless entree is always a key consideration, prone to sending experienced hosts into fits of anxiety. There’s nothing wrong with grabbing a frozen roast at the grocery store, but given the opportunity to prep this far in advance, I’d implore you to consider a more thoughtful, homemade main dish.

Meet Your New Holiday Centerpiece

Rich with the heady umami flavor of Sugimoto shiitake mushrooms, this free-form pie folds silky caramelized onions into roasted garlic and sliced mushroom caps, celebrating the interplay between sweet and savory. Time, not skill, is the most essential ingredient in making this Caramelized Onion & Shiitake Galette, which is why I wanted to put it on your radar, post-haste. As an edible ode to the season, each slice embodies an ideal tapestry of autumn’s earthy, naturally comforting tastes and textures.

Why Pie?

Close your eyes and imagine the sound of flaxen leaves crunching beneath your feet. That’s the essence of this pastry foundation; crispy, golden, and somehow instantly nostalgic. As your fork glides through its layers, there’s a satisfying resistance, followed by a buttery surrender that melts into a crescendo of intense flavor from the filling.

Enhancing Inherent Sweetness

Garlic and onions are both remarkably sweet ingredients when treated with care. Cooked low and slow, the natural sugars come to the fore, caramelizing and intensifying like straight-up vegetable candy. What really sets this filling apart are the shiitake mushrooms, already known flavor enhancers, that are soaked in woodsy apple cider rather than plain water. Sugimoto koshin shiitake have broad, flat caps, perfect for slicing into meaty ribbons that mimic the shape of the onion strings. Their edges crisp gently in the oven, amplifying the whole experience. Subtly tart, with a splash of balsamic vinegar thrown in for good measure, crafting the perfect bite is all about balance.

But What About The Protein?

If you’re worried about fending off pointed questions from “concerned” family members about your protein intake, fear not. You can easily pack in the plant-based protein in a number of ways:

Make-Ahead and Storage Tips

No one wants to spend the holiday in the kitchen while the rest of the family gets to relax around a crackling fire. Lay out your agenda days or weeks ahead of time to simplify the whole process, and make sure you get to enjoy the occasion too.

  1. Make the pie crust first since it needs to chill. You can prep it up to 6 months in advance and store it in the freezer. Simply thaw at room temperature before rolling.
  2. Prep the filling up to 5 days in advance. Simply transfer to an airtight container and store in the fridge.
  3. Once assembled, the unbaked galette can be loosely covered with plastic wrap and frozen on the sheet pan for up to 1 month. You can bake it directly from frozen; just increase the bake time by about 10 minutes.
  4. Leftovers, if you have any, can be stored in a covered container for up to 3 days. To reheat, pop individual slices into the toaster oven at 350 degrees for 8 – 12 minutes, until hot and crispy.

Fall For This Autumnal Comfort Food

As you stand on the threshold of the holiday season, looking ahead at all the festive meals to make and share, remember that the best meals unfold slowly, with care and creativity. As such, a holiday entree like this caramelized onion and shiitake galette isn’t just sustenance; it’s a celebration of textures and flavors that captures the essence of autumn. May its rustic beauty, with a golden, flaky crust and rich, earthy filling, be the beginning of a joyous Thanksgiving, Christmas, Hannukah, or any festive occasion.

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Hannah (BitterSweet)3 Comments