Los Angeles: Book Signing Party this Sunday!

A quick note to let all you Angelenos know about an event **this** Sunday, October 20 from 4-6pm. We’ll be celebrating the release of Aran Goyoaga’s stunner of a new book at Botanica this weekend. There’s more info & tickets here. But, the basic details: there will be food inspired by our books, and drinks, lots of amazing people, and we’ll be signing books. We’d absolutely love to see you & meet everyone. This is a first L.A. event for both of us, and we’re so excited to have at Botanica. More details here!

Photo: Gentl and Hyers

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Kombucha Dark and Stormy

Classic cocktail enthusiasts might want to look away. This is my take on the Dark n’ Stormy cocktail from Bermuda (which is a trademarked mix of Gosling’s rum, and spicy ginger beer). I like a Dark n’ Stormy – they’re invigorating, easy drinking, simple to make, and equally tasty on a beach or in an urban bar. I like them in summer, and I like them right now.

My Little Tweak

Some while back I stopped using ginger beer, and switched to kombucha. And not just any kombucha, I now make them with the spiciest ginger kombucha I can find, bonus points if I can find the ginger-cayenne variety. So incredibly tasty. To make the drink, you take a splash of dark, flavorful rum, and top it off with kombucha (or ginger beer if you want to play it straight). At any rate, I thought it’d be a great Halloween cocktail for you to try – because, well, the name. But also, because it’s a cocktail everyone loves!

A Variation

I’ll throw one optional wildcard in here, only because we have a prolific makrut lime tree. You can infuse the rum with a couple of lime leaves (for five minutes or so), and it perfumes the rum subtly. A lot of bartenders serve Dark n’ Stormy cocktails with a brightening splash of fresh lime juice. This adds another layer. So, to do this version, infuse the rum and then proceed with the recipe as written.

 

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Vegetarian Thanksgiving Recipes

This is the week each year I get asked for vegetarian Thanksgiving recipe ideas, so I thought I’d update my list of favorite recipes and ideas from the archives. I’ve also added a few recipes I’ve come across on other sites that looked exciting. I hope those of you preparing, and celebrating Thanksgiving this week have a wonderful time with friends, and loved ones. Also, here’s a dedicated selection of vegan Thanksgiving recipes (and suggestions). xx, -h

Thanksgiving Sides & Salads

Roasted Vegetable Orzo – So good! This is roasted delicata squash and kale tossed w/ orzo pasta & salted yogurt dressing.

Mashed Potatoes – This is the way to do them. Buttery peaks and cloud-like drizzled with a saffron garlic butter, and topped with a toasted almond, coriander, sesame sprinkle. Simple, but with enough of a twist to make them special.

Golden-Crusted Brussels Sprouts – These are the best. A quick and easy brussels sprouts recipe that will convert the biggest skeptics. Vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan, dusted with cheese. There’s also an oregano version linked down below.

Heirloom Apple Salad– A favorite Autumn salad. You’re looking at heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is crème fraîche spiked with rosemary, garlic and champagne vinegar. The mix of textures and flavors is magic. 

Roasted Delicata Squash Salad – So tasty! Pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds – and a bold miso harissa dressing.

Oregano Brussels Sprouts – Pan-fried and then finished with a drizzle or oregano deliciousness, and toasted almond slices.

Pomelo Green Beans – A one-pan green bean side with a walnut-garlic dressing and highlighted with pomelo segments. Transform it into an easy main with the addition of some seared tofu or a poached egg.

Vibrant Tasty Green Beans – Or, this one, another favorite green bean recipe – dill, green beans, leeks, salt and olive oil. That’s it – five ingredients, one skillet – tasty green beans.

Lentils with Wine-Glazed Vegetables – These simple, wine-glazed lentils, from Deborah Madison, are a long-time favorite. Perfect addition to a Thanksgiving spread.

Raw Tuscan Salad – A red chile spiked, shredded raw kale salad tossed in a vibrant, lemony-pecorino dressing.

Quinoa Skillet Bread – If you’re ready to switch it up a bit, this is a completely over-the-top alternative to your favorite corn bread recipe. Or, better put – a rustic, minimally structured, custard-topped, crusty-edged, herb-scented corn-quinoa skillet bread.

Spiced Spinach with Walnuts – The jist: a hot pan filled with all manner of things that work well with spinach – toasted walnuts, shredded mint, lemon, a host of spices, and a good amount of leeks that are cooked until silky tender.

Miso Sesame Winter Squash – Inspired by a Bryant Terry recipe – roasted winter squash (and tofu) with a miso, maple, sesame, citrus sauce.

Thanksgiving Mains

A collection of sides and salads with something like the following ravioli salad is how I like to put a plate together on Thanksgiving. I don’t ever try to “replace” the turkey. 

Hazelnut & Chard Ravioli Salad – I made this a couple years back, and it makes a great vegetarian main dish. Plump raviolis tossed with toasted hazelnuts, sautéed ribbons of chard, and caramelized onions are at the heart of this ravioli salad recipe. It’s finished off with a dusting of cheese, snipped chives, and lemon zest. You can prepare most of the components ahead of time.

Shredded Brussels Sprouts & Apples – Another favorite way to cook brussels sprouts. Shredded brussels sprout ribbons, apples, garlic, pine nuts, and tofu in a skillet with a hint of maple syrup.

A Little Something Sweet

A list of vegetarian Thanksgiving recipes isn’t complete with a bit of sweet! A Favorite Pie – You could do apple-huckleberry, straight berries, pear-cranberry, etc. 

And these? They look delicious as well.

Jenni Kayne + Daphne Oz + Thanksgiving (The Chalkboard Mag)

Kale & Brussels Sprout Soba Noodles (Deborah Madison via Sprouted Kitchen)

Coconut Creamed Spinach (Love & Lemons)

Green Lentil Soup with Coconut Milk & Warm Spices (Orangette)

Shaved Cauliflower Salad (Happy Yolks)

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Chickpea & Rice Soup with Garlic Chile Oil

Let this be your cozy bowl of goodness for the season. You’re looking at a chunky rice soup, studded with lots of chickpeas, flecked with kale, and drizzled with a vibrant garlic-chile oil. It has peanuts, and a dusting of turmeric. I made it for lunch, and decided at the last minute to pop off a few shots so I could share the recipe here. The whole thing is deeply satisfying and perfect as the weather cools off.

Rice Soup: The Ratios

You can play around with the type of rice (or rices) you use here. Because I was craving something light and extra-creamy for today’s soup, I went with 100% Arborio rice. Often, I like to take more of a whole grain approach, and have a go-to ratio. I like 2 parts brown rice to 1 part white rice. So, for example, 1 cup brown jasmine rice, and 1/2 cup white jasmine rice. I use that ratio in this favorite Turmeric Congee and this Life-Changing Green Rice Porridge. So, yeah! Play around.

Chunky, Peanuty Garlic Chile Oil

It’s the magic. This powerful, fragrant chile oil is good on just about anything, and (yes!) you can absolutely make it ahead of time. You’ll likely have extra, so here are a few ideas. It is good drizzled on this Cauliflower Soup, this Asparagus Soup, and as an alternate finishing scenario for this Split Pea Soup. It’s a nice finishing oil on open faced sandwiches, like this lentil version.

Seasonal Variations

I loaded up on the chopped kale in this version. It’s an easy way to work a good amount of greens into a meal. That said, you can absolutely play around with whatever is in season. Late summer? Oven roasted cherry tomatoes would be beautiful on top, and explosively flavorful. Or, put a dent in summer squash by topping the soup with this Simple Sautéed Zucchini. Early autumn? Roasted delicata squash is always a favorite.

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