You are sure to find your Christmas, Hanukkah, New Years Day, or post holiday breakfast below.

Because of that, I have 2 helpful things to share.

1 – This post is short.  I’m not going to blab on + on about this recipe or anything else going on with [...]]]> I know you’re short on time this week.  Whether it’s finishing up your shopping, wrapping, or maybe a deadline at work. 

Because of that, I have 2 helpful things to share.

1 – This post is short.  I’m not going to blab on + on about this recipe or anything else going on with me.  Shocking!

2 – Every single ingredient in this recipe, [except the buns!] get thrown into a crock pot.  Make this hearty meal for any holiday or non-holiday, for lunches, for a weeknight dinner, or to freeze. 

Lentil Sloppy Joes [serves 8-10] adapted from Sloppy Joe Recipe and Slow Cooker Lentils

• 2c dried green lentils, picked over for debri + rinsed well
• 3c low/no sodium veggie broth
• 28oz strained tomatoes
• 1/2c + 2T tomato paste
• 1 onion, chopped ~1 1/2c
• 1 bell pepper, chopped ~1 1/4c
• 2T apple cider vinegar
• 2T pure cane sugar
• 1T garlic, minced
• 1T oregano
• 1t smoked paprika
• 1T chili powder
• 1/2T parsley
• 1/2-1 1/2t salt*
• black pepper
• 1/4-1/2t cayenne [opt]
• buns

1. Add all ingredients into your crock pot, stir until well combined and cook on high, covered, for 3.5-4hrs or low for 7-8hrs.
2. After that amount of time, test to make sure the lentils are cooked through.  They should have a slight al dente bite to them.  If they’re not done, recover and cook for 30min increments + keep testing. 
3. Remove the lid + stir.  If it’s not thick enough, place on high for 30min – 1hr with the lid off.  Will also thicken as it sits.
4. Serve on toasted buns.

*I use a no-sodium veggie bullion cube to make my broth.  I ended up using just over 1t of salt total.  Use caution when adding salt if your veggie broth already has salt added.

Recommended side dishes:

• beer fries
• lemon garlic green beans

Also recommend this Marinara Topped Creamy Pasta, for a quick, healthy + festive Christmas dinner.

Can you believe it??  I’m done!

Well, one more thing.

I highly recommend you come back tomorrow, because I have the perfect Christmas breakfast for you + the family.

Whether you want to make a healthy single serving breakfast, or a baked breakfast to feed the family.  There will be a vegan option as well, that was possibly better than the original.  STAY TUNED!  Everything will of course be gluten free, but don’t let that stop you from serving this to the entire family.  No one will notice!

Merry holidays.

Ashley

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We spent the day + evening in Denver with some of our best friends.

We’ve done this three years in a row, and while I miss my family dearly, it’s such a fun day to celebrate with friends.

The group girl photo tradition continues. 

Year 1

Year 2

Somehow, [...]]]> Thanksgiving was amazing.

We spent the day + evening in Denver with some of our best friends.

We’ve done this three years in a row, and while I miss my family dearly, it’s such a fun day to celebrate with friends.

The group girl photo tradition continues. 

Year 1

Year 2

Somehow, we’ve lucked out with the weather 3 years in a row.  It was 60* and sunny this year.  Just fabulous.

Year 3!! 

So what did I bring along?

Vanilla Bean Pumpkin Spiced Pie with an Oatmeal Walnut crust

Sage + Garlic Sweet Taters

Gooey Chocolate Cakes – I prepped the wet + dry ingredients in separate containers and brought along muffin tins, liners + ice cream.  Right after dinner I mixed them up and stuck them in the oven.  Having a fresh, warm baked dessert was fabulous. 

Herb Baked Stuffing double cooked in the crock pot.  [photo below was from the original recipe]

Herb Baked Crock Pot Stuffing

• 2 batches of Herb Baked Stuffing + Stuffing Mixture
• 2 eggs
• 3-4c veggie stock
• 4-6T butter
• s+p to taste

1. Preheat oven to 400*
2. Let fully cool, then cube into about 1/2-1” pieces and spread on a large baking sheet.
3. Bake 10-15min, turning once, until golden brown.
4. Whisk together 2T melted butter, 3c veggie stock + 2 eggs.
5. Place cubes in the crock pot, add cooked stuffing mixture, pour the stock mixture on top, and gently stir to coat.
6. Break up remaining 2-4T butter and spread out on the top of the stuffing.
7. Place on high for 1hr, then switch to low for 4-8 hours. 
8. After cooking for 4hrs, add 1c more broth.  Don’t mix.  If keeping on low or warm past 6hrs, you may need to add 1c more broth.

Ahh, stuffing.  My favorite.  I’ve been snacking on the leftovers straight out of the fridge all morning + night.  The bread becomes extremely doughy and soft, but not mushy, and the ring of stuffing around the edge of the pot becomes nice and crisp.  This has a very traditional, stuffing flavor, which is exactly what I wanted.  I was slightly nervous about serving this, using the gluten free herb bread, but it ended up being a huge hit! 

There is no reason why this can’t be an all-winter-long dish.  Why do I forget about stuffing past Thanksgiving?  No more!

I promise to have a non-Thanksgiving related post and/or recipe soon.

Maybe?

Enjoy the weekend!

Ashley

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It’s Thanksgiving!!

And it’s THEE official day of pumpkin!!

If there were ever an official pumpkin day, today would be the day.  Maybe I should have posted pumpkin pie last week, but maybe sometimes I’m not the best at planning. 

Like when planning to type out this post, and then deciding to [...]]]> I’m excited.

It’s Thanksgiving!!

And it’s THEE official day of pumpkin!!

If there were ever an official pumpkin day, today would be the day.  Maybe I should have posted pumpkin pie last week, but maybe sometimes I’m not the best at planning. 

Like when planning to type out this post, and then deciding to go to the bar beforehand.

Bad planning.

Luckily [for you] I typed out the recipes ahead of time. 

As mentioned many times before, I am a vanilla freak.  I just love it.  So why not infuse it into pumpkin pie? 

I tested this recipe twice.  It was based off the 101 Cookbooks Pumpkin Spice-Kissed Pie.  What I wasn’t a huge fan of was using all coconut milk.  While the flavor was subtle, you could definitely taste it.  I didn’t not like it, but I didn’t want that flavor to come through quite so much.  For round 2, I decided to use half coconut milk and half almond milk.

I also used more pumpkin, and decided to try cooking it for about 5 minutes in a pan.  I thought this would deepen the pumpkin flavor, allow some of the moisture to cook off, and make the pumpkin silky smooth.

Totally worth the 5 extra minutes.

You can definitely find easier pumpkin pies to make, but this is by no means hard.  There is just a little extra time involved.

The gluten free crust exceeded my expectations.  It was just what I was looking for!

A few years back, I decided to try making an oat based crust for pumpkin pie.  I’ve never been a huge pastry crust fan, especially paired with pumpkin pie.  I feel like it needs something a bit heartier.  Something with texture.

I had a hard time photographing this pie and spent a little too long trying…

The texture was spot-on, classic pumpkin pie.  Just what I was looking for.  And the crust?

Buttery rich, slightly sweet, with a not too chewy bite.  The crust held together very well, and with a serrated knife, cut easily.

Round two!  New slice, new plate, + new whipped cream!

As you can see from the photos, the crust went slightly past the “golden brown” stage.  It wasn’t burnt, but was a little darker than I would have liked.  For round 2, I shielded the crust with foil.  It was a little bit of a pain, but worked perfectly!  I basically tore off strips of foil, folded them over so they were thicker, and pressed them into the outer-side of the pan, coming up over + hovering above the crust. 

Vanilla Bean Pumpkin Spiced Pie [adapted from Spice-Kissed Pumpkin Pie]

• 2c pumpkin puree [not pie filling]
• 1/2c full fat coconut milk
• 1/2c unsweetened almond milk
• 1 vanilla bean
• 1/4c sucanat
• 1/4c honey
• 1.5T arrowroot starch
• 3 eggs
• 1.5t cinnamon
• 3/4t ginger
• 1/4t all spice
• 1/8t nutmeg
• 1/16-1/8t clove
• 1/4t salt

1. Slice the vanilla bean down the center, and scrape all of the seeds out with a spoon or butter knife.
2. In a saucepan over medium heat, add the coconut + almond milk, vanilla beans and vanilla bean pod.
3. Whisking frequently, bring to a boil, then turn off the heat + cover the pot for 20min to let the vanilla steep.
4. Meanwhile, in a sauté pan over medium heat, add the pumpkin puree, cinnamon, ginger, all spice, nutmeg, clove + salt.
5. Preheat oven to 350*.
6. Stir to combine and stir frequently for about 5min, until slightly thickened, glossy, and smooth. 
7. Remove from the heat and stir in the sucanat until combined.
8. Once the vanilla is done steeping, discard the vanilla bean, and place the mixture in a large bowl.
9. Vigorously whisk the arrowroot starch until there are no clumps. [If you’re having problems getting rid of clumps, you can always use a hand mixer.]
10. Whisk in the eggs, then the honey until well combined.
11. Add the pumpkin mixture and whisk until completely smooth.
12. *Optional* Fold over 4-5 long strips of foil, to make little guards over the crust.  Press it around the pan, but not actually on the crust, just hovering above.  This will ensure the crust will not burn.
13. Slowly pour into the pie shell and bake for 50-55min, until the center is set.  It should be golden brown on top and cracked around the edges.  If the center jiggles, bake for a few more minutes and re-check. 
14. Cool on a cooling rack for 1-2hrs, before placing in the fridge.  Do not wrap with saran, or foil, until fully cooled.

tips/substitutions: All pie pans are not the same.  I used a 9.5” wide 2” deep pie pan, which fit perfectly with the crust about 1/4” below the top of the pan.  If you don’t have a vanilla bean, sub 2t vanilla and forgo the steeping process.  Sub in 1T pumpkin pie spice, instead of all the spices listed, if that’s what you have on hand.  Cornstarch can be subbed instead of arrowroot.  Pure cane sugar/brown sugar/white sugar can be subbed for the sucanat.  Brown rice syrup or maple syrup can be subbed for the honey.

This crust is a definite keeper! 

Oatmeal Walnut Pie Crust [I used a 9.5” wide 2” deep pie pan]

• 1.5c GF rolled oats
• 3/4c walnuts
• 4T butter
• 1/2c GF oat flour
• 2T honey
• 3T sucanat
• 1/4t cinnamon
• 1/4t + 1/8t sea salt

1. Preheat oven to 350*.
2. In a food processor, process walnuts until crumbly.  ~20sec
3. Cut butter into pieces and pulse until just combined.
4. Add sucanat + oat flour and process until combined, and a thick dough has formed. 
5. Empty into a bowl and add rolled oats, cinnamon, salt, and honey and mash with a fork until fully combined.
6. Spread evenly into the bottom of your pie pan and then start to work from the middle out to the edges and up the sides.  Press into the sides, rotating the pie pan, keeping the dough about 1/4” from the top.  Make sure the dough is firmly packed around all sides and the bottom.  *Refrigerating your dough for 15min or longer will help, but is not fully necessary. 
7. Bake for 10-12min and let cool. 

tips/substitutions: A mini food processor will work for this.  If you don’t have a food processor, chop or grind the walnuts until very crumbly, then mash in the softened butter, then oat flour, etc.  I would imagine that the dough could be made and refrigerated 2-3 days ahead of time.  Feel free to sub 1T molasses + 1T honey, instead of 2T honey, if you want a rich, spicy flavor.  Pure cane sugar/brown sugar/white sugar can be subbed for the sucanat.  Brown rice syrup or maple syrup can be subbed for the honey.  Sub pecans instead of walnuts, if desired.  *Make sure to use certified gluten free oats if necessary to make sure the crust is completely gluten free!

If you’re looking for vegan pumpkin pie, check these recipes!

• Gena’s Raw, Vegan Pumpkin Pie
• Angela’s Vegan Pumpkin Pie 3 Ways + Pumpkin Pie Breakfast Casserole
• Mama Pea’s Vegan Pumpkin Pie
• Emily’s Vegan Pumpkin Pie + Whipped Topping

Hope you savor every last bite this Thanksgiving!! 

Ashley

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All having to do with food.

Not surprising.

#1 The two sweet tater recipes I have for you below.  One sweet.  One savory.  Both delicious.

#2 Dinner tonight.  I can’t get over it.  It will be made again, and fully blogged, very soon.  It’s kind of like [...]]]> I am currently excited about so many things.

All having to do with food.

Not surprising.

#1 The two sweet tater recipes I have for you below.  One sweet.  One savory.  Both delicious.

#2 Dinner tonight.  I can’t get over it.  It will be made again, and fully blogged, very soon.  It’s kind of like beef stroganoff, but you know, without the beef.  Instead of beef, I made herb crusted tempeh.  I used curly quinoa pasta noodles [love these noodles] and made a ridiculously large batch of vegan gravy.  Extremely comforting and such a nice change of pace from using the typical marinara sauce.

#3 The half eaten pumpkin pie that is currently in my fridge.  I can’t wait to share this recipe with you, as it features a gluten free crust that is buttery, slightly sweet, holds together, and has a nice chew.  Unfortunately, that won’t be up until Thursday.  Sort of a day late, but it’s not like you can’t make pumpkin pie after Thanksgiving, right??

Let’s move on to thing #1.

The sweet potato!  People seem to either love or hate this fabulous orange spud.  Obviously, I love it, but it wasn’t always that way.

We never ate sweet potatoes growing up.  I remember my mom making my grandma a sweet potato every Thanksgiving, but it wasn’t a staple at our table.  I was all about the creamy red or white mashed potatoes.

Now?  I absolutely love sweet potatoes. 

I go back and forth whenever I make them, on what to top them with.  It’s probably a 50/50 split on making them sweet or savory.  And by sweet I mean, topping them with a drizzle or honey, butter + salt, or coconut butter + salt.  When eaten savory style, that’s usually just butter, salt + pepper.  Nothing crazy!

But for Thanksgiving, I thought I would spruce things up a bit.  You know, actually make a recipe.

My recently rekindled relationship with sage, made for an obvious addition to the recipe. 

And don’t you feel like you’re seeing brown butter being used, everywhere?  In cookies, cupcakes, stuffing, potatoes, you name it. 

Definitely not a bad thing.  Definitely a delicious thing.

These savory potatoes are simply seasoned with sage, garlic, salt + pepper. 

Then, they are topped with a drizzle of brown butter + pan fried sage.

Then, they are completely demolished, before you even knew what hit you.

Sage + Garlic Whipped Sweet Potatoes [yields 4c mashed, serves 4+]

• 8c cubed sweet potatoes [about 2lbs]
• 3/4c-1c unsweetened almond milk
• 3T butter
• 1.5t garlic, minced
• 1T sage, finely chopped
• handful of fresh sage leaves, for garnish
• 1/2t salt
• black pepper

1. Wash, peel + cube your sweet potatoes, into about 3/4” cubes.
2. Steam your sweet potatoes until fork tender, about 10-12min. 
3. While cooking, add 1/2T butter to a small pan over medium heat.
4. Once hot, add your minced garlic, chopped sage and handful of fresh sage leaves to the pan, stirring for about 1-2min until the garlic is light brown. Quickly remove the garlic + chopped sage to a paper towel lined plate.  The garlic will burn quickly, so stay right by the pan. 
5. The large sage leaves will take a minute or two extra.  Flip once and then remove when crisp.
6. In a small saucepan, melt the 2T butter over medium heat, whisking frequently.  The butter will foam a bit, and then you’ll see brown bits forming in the bottom of pan and the butter will start to turn golden brown and smell nutty.  Remove from heat immediately, to prevent the butter from burning.  [If your butter blackens, discard and try again, or just use melted butter.]
7. Preheat your oven to broil.
8. Mash the potatoes any way you like.  I prefer a handheld mixer, for a creamy whipped texture.
9. Slowly add the milk, until the consistency you’re looking for has been met.
10. Stir in the browned garlic, chopped sage, salt + pepper, reserving the sage leaves and brown butter as the topping.
11. Taste and add more salt/pepper if needed.
12. Place in an oven safe baking dish, and broil until golden brown on top.  Broiling time will vary, but it took me about 8min.  Check often to prevent burning.
13. Top with fried sage leaves + brown butter.

tips/substitutions: Feel free to leave the skins on.  For this recipe, I wanted them perfectly smooth and creamy.  If you prefer to boil your potatoes, chop into large pieces and boil until fork tender.  Or, you can also bake your sweet potatoes until tender.  Use any type of unsweetened/unflavored milk you like.  Earth Balance [vegan butter] is a great sub for the butter.

And next up?

Something a little sweet.

But not so sweet it makes your teeth hurt.

Slightly sweet, with the warm scent of vanilla in the background, and the rich taste of honey + butter.

Vanilla Bean Honey Butter Sweet Potatoes [yields 4c mashed, serves 4+]

• 8c cubed sweet potato [~3/4” cubes]
• 3/4c – 1c unsweetened almond milk
• 1/3c walnuts, chopped
• 1 vanilla bean pod
• 1-2t sucanat
• 1.5T butter, melted
• 1/4t salt
• honey to top [~1T]

1. Wash, peel + cube your sweet potatoes, into about 3/4” cubes.
2. Steam your sweet potatoes until fork tender, about 10-12min. 
3. While cooking, slice your vanilla bean pod down the center and scrape all of the beans out.
4. Mash the potatoes any way you like.  I prefer a handheld mixer, for a creamy whipped texture.
5. Slowly add the milk, until the consistency you’re looking for has been met.
6. Whip in the vanilla beans + salt, until combined..
7. Place in an oven safe baking dish, dust the top with sucanat, and broil until golden brown.  Broiling time will vary, but it took me about 8min.  Check often to prevent burning.
8. Top with melted butter, chopped walnuts, and an all over drizzle of honey.

tips/substitutions: Feel free to leave the skins on and boil or bake your sweet potatoes.  Use any type of milk you like.  The vanilla milks [almond/hemp/rice/etc] might be a great addition in this, but remember that will add a bit of sweetness.  Earth Balance [vegan butter] is a great sub for the butter.  Feel free to top with maple syrup instead of honey if desired.  Sub any type of sugar if you don’t have sucanat.  Sub 2t vanilla extract, instead of the vanilla bean if desired.

I’m still undecided as to which version is my favorite. 

And I still can’t figure out which to bring to dinner on Thursday.

Help!  Which would please the masses more?  At first I thought savory.

But now that I’m looking at the vanilla honey butter version again, I may have changed my mind!

Happy almost Thanksgiving.  I’m getting excited!!!

Ashley

If you won’t be making your pumpkin pie until Thursday, and you’re waiting for a GF crust recipe, here are the ingredients you’ll need!

crust: 1/4c butter [Earth Balance or coconut oil], 3/4c walnuts, 2T honey/maple syrup/brown rice syrup, 3T sucanat [or other sugar], 1/2c GF oat flour [ground from oats], 1.5c GF rolled oats, 1/4t cinnamon, 1/4t salt

pie: 2c pumpkin puree, 1.5T arrowroot starch [or cornstarch], 3 eggs, 1/2c full fat coconut milk, 1/2c unsweetened almond milk, 1/4c honey [or maple], 1/4c sucanat [or other sugar], 1/4t salt, 1 vanilla bean [or 2t vanilla extract], 1.5t cinnamon, 3/4t ginger, 1/4t all spice, 1/8t nutmeg, pinch of clove.

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