Happy Thanksgiving week everyone! I love any excuse to cook big meals, especially ones including squash and any excuse to have the oven roaring all evening since our radiators aren’t working (yeah, as I type this it’s 56 degrees in my apartment and Capslock is trying to crawl under my sweater).
This post is to show off all the dishes featured in my tiny, Thanksgiving recipe zine that I just printed yesterday. It was originally going to be a small insert in issue #3 of Decent Grief, but considering issue #3 is still sitting at 97% completion (where’s it been for a month), I finally decided to print this as a standalone zine. Later today I’ll be distributing copies around Riverwest and hopefully it’ll find the right eyes.
The pesto from the Roasted Mushroom, Pumpkin & Sage Pesto Filled Ravioli post still stands as one of my favorite things I’ve made this fall. For the meal pictured, I cooked pasta to al dente, tossed it in tons of the pesto, covered it in panko and baked it at 450 for 15 minutes. While testing the recipes in the zine, I never made them all at once so I kinda spaced on cooperating oven temperatures for the dishes, but other than the cornbread muffins, they’d all be fine cooked at 450.
The dressing used on the salad here is the same as the one from Perfect Winter Salad with a Kumquat, Coffee and Balsamic Vinaigrette but with clementines instead of kumquats. The dressing is as refreshing as the rest of the salad and the espresso will help you feel a little bit more alert after such a big, satisfying meal.
This stuffing is the result of testing the recipe 3 times and, eventually, saying ‘actually I’m going to do it completely differently now’ and loving the results. It’s so creamy due to the almond milk bechamel that you’d never believe it’s vegan. The tofu is fried before being baked with the rest of the stuffing, ensuring its stability and flavor. Cooking it at high heat helps further expel all the moisture in it so that it’s able to soak up all the delicious flavors from the bechamel. The second time testing the recipe, I didn’t crisp up the tofu beforehand and it really makes a world of difference. The best part? This stuffing can be made up to 3 days ahead of time. It stores veeeeeery well. For extra flavor, throw a vegetable bouillon cube into the almond milk when whisking the bechamel. This stuffing also can handle any sturdy greens you throw its way (I’m talking even an armful of swiss chard).
I also served this meal with the chipotle/cranberry sauce from Thanksgiving Tacos to spread onto the cornbread muffins, roasted butternut squash seeds and extra clementines for luck.