Give Thanks

This Thanksgiving, TGBK would like to sincerely thank our amazing followers for all of your support and enthusiasm for our recipes. It truly has been an honor cooking for you over the last nine months. We've prepared a special holiday meal this week with three savory and satisfying veggie recipes. If this is your first "bird free" Thanksgiving we know that you won't be disappointed. With this combination of unique and seasonal foods and flavors we bet that you won't even miss the standard stuffing and gravy. Traditions aside, get your shopping list together, tie on your apron, and get creative with us in the kitchen this Thanksgiving!

Braised White Beans and Leeks with Massaged Kale
Adapted from The Sprouted Kitchen cookbook
PREP TIME: 20 mins (+ 24 hour soaking time)
TOTAL TIME: 2.5-3 hours (+ 24 hour soaking time)
Servings: 6

Ingredients
1 pound dried white navy beans (*canned beans do not work for this recipe)
3 leeks
2 stalks celery
3 cloves garlic or 2 tsp chopped garlic
1 Tbsp grass fed ghee
4 cups unsalted vegetable stock
1/2-1 1/2 cups water
2 tsp dried thyme
2 Tbs herbs de Provence
1/2 tsp crushed red pepper flakes
Sea salt and pepper to taste
1/2 cup grated Parmesan cheese
1/2 cup grated mozzarella
1 bunch of organic lacinato kale
Sprinkle of sea salt
Drizzle of olive oil

In a large bowl soak beans in water for 24 hrs. Once beans are tender rinse and set aside. Preheat oven to 300°. Slice leeks down the middle and rinse thoroughly to remove any trapped dirt. Dice leeks into half circles and set aside. Rinse celery and roughly chop. Mince garlic and set aside. Place a large Dutch oven on the stove top and set to medium high heat. Add ghee, allow to fully melt, and add chopped leeks, celery, and garlic to the Dutch oven. Cook vegetables until soft, ~5 to 7 minutes. Add beans, vegetable stock, 1/2 cup water, herbs, pepper flakes, salt and pepper to the Dutch oven and bring to a boil. Take off the heat, cover with a lid or tin foil, and place in preheated oven. Cook beans for 2 1/2-3 hours or until beans are tender (not falling apart and mushy). About 1 hour into cooking, add 1/2-1 cup water as needed if beans appear dry. Once beans are tender and most of the liquid has evaporated, cover the top of beans with grated cheeses. Place under the broiler for 3 to 5 minutes until cheese is bubbly and golden brown. Wash and roughly chop kale making sure to remove middle rough stem. Sprinkle kale with sea salt and a drizzle of olive oil and lightly massage until kale has reduced in size by at least 1/3. Serve warm beans over a bed of messaged kale.

Honey Sweetened Chia Seed Corn Muffins
PREP TIME: 20 mins
TOTAL TIME: 45 mins
Servings: 12 muffins

Ingredients
1 cup yellow organic cornmeal
1 cup whole wheat flour (spelt would also work)
1/4 cup honey
1 Tbsp baking powder
1/4 teaspoon salt
1 cup full fat canned coconut milk
1 Tbsp apple cider vinegar
2 Tbsp chia seed
3 Tbsp warm water
5 tablespoons unsalted butter, melted

Preheat oven 350°. Line muffin tin with parchment liners or coat with a thin amount of coconut oil or butter to prevent the muffins from sticking. Sift corn meal, flour, baking powder, one tablespoon chia seed, and salt into a bowl and set aside. Shake coconut milk well prior to opening can to help disperse the fat. Measure out one cup coconut milk and add one tablespoon apple cider vinegar. Allow mixture to sit without stirring for 5-10 minutes. Whisk one  tablespoon of the chia seed and three tablespoons warm water in a small bowl and let sit until mixture becomes thick and gelatinous. In a separate bowl melt the butter. Combine melted butter, chia seed and water mixture, and coconut milk. Add wet ingredients to dry and stir until fully combined, making sure to not over mix the batter. Evenly disperse mixture into 12 muffin tins. Bake in preheated oven for 20-25 mins or until toothpick come out clean and muffins are golden. Optional to add a small drizzle (~2 teaspoons total) of honey over the top of warm muffins. Serve warm or room temperature.

Fennel and Apple Slaw
PREP TIME: 10 mins
TOTAL TIME: 15 mins
Servings: 6

Ingredients
Salad
2 medium honey crisp apples (sweet tango or pink lady apples would also work well)
1 medium fennel bulb
1 celery stalk
1 Tbsp chopped celery leaves
1 tsp chopped fennel leaves

Dressing
2 Tbsp dark pure maple syrup
2 Tbsp raw apple cider vinegar
1 tsp fresh ginger juice (or minced fresh ginger)
1/8 tsp sea salt

Remove the outer layer of the fennel and discard. To make the salad, thinly slice apple, celery, and inner fennel bulb on a mandolin or by using a sharp chefs knife and place in a large bowl. The key is to make uniform thin slices for the optimal texture. We preferred thin apple slices, diced celery and matchsticks of fennel but any thin shape will do. Chop fresh celery leaves and fennel leaves and add to bowl. In a separate small bowl, combine maple syrup, apple cider vinegar, ginger juice, and salt then stir until fully incorporated. Pour dressing over salad and place in the fridge to cool.

*Optional to garnish plates with orange segments sprinkled with cinnamon for extra color and sweetness

Such a beautiful and satisfying holiday feast! This bean dish is so savory that you won't even believe it's vegetarian, the cornbread so sweet and crumbly, and the apple and fennel slaw a perfect, fresh crunch to round out the meal. Enjoy with good company and a thankful spirit. Good, nourishing food is definitely something to be thankful for!
 
Happy Thanksgiving,
Jess and Cecelia

P.S. We will be taking a break from posting next week to spend time with friends and family. See you in December!