Having a few healthy options on the Thanksgiving table is always important, especially when they taste just as delicious as the old classics. Holistic chef Pamela Salzman is a master of this type of cooking; her recipes are equally wholesome and flavorful. Pamela shared a few of her Thanksgiving creations during our latest In the Veggie Kitchen gathering, which I co-hosted with Suzanne Hall from The Chalkboard Mag earlier this month.
Pamela’s menu focused staple side dishes done with nutritious ingredients for the host or the guest who wants to bring a dish to share. She taught us how to make stuffing with figs, hazelnuts, and sage, creamy corn pudding, and a Brussels sprout salad with persimmons, pomegranate, and avocado. She also whipped up some cranberry sauce made with apples and raspberries as well as the most incredible apple and tart cherry pie topped with a walnut crumble. The pie was incredibly gluten and dairy-free. Each guest took home a mini vegan pumpkin bread, which turned out to be a wonderful addition to the tablescape as well!
The stuffing and corn pudding were the big hits of our cooking class and meal, and Pamela was kind enough to share the recipes for them below. To get more of Pamela’s healthful Thanksgiving recipes, be sure to visit her website. And to learn about the table decor from our gathering, check out out yesterday’s post with all of the details! XXJKE
- 2 pounds (about 6 cups) plus 1 cup frozen yellow corn defrosted, divided
- 3 T pure maple syrup
- 6 large eggs at room temperature
- 1/2 cup whole milk or plain, unsweetened hemp milk
- 3 tsp sea salt
- 1/8 tsp cayenne
- 1/4 cup corn meal
- 1 T arrowroot powder
- 1 tsp aluminum-free baking powder
- 5 T melted butter or unrefined coconut oil (plus additional for greasing baking dish)
- 1 1/2 cup heavy cream or full-fat coconut milk
- 1. Preheat the oven to 350 degrees and grease a 13 x 9-inch baking dish with butter or coconut oil.
- 2. Place all but 1 cup of the corn kernels in a large blender and add the maple syrup, eggs, milk, salt, cayenne, corn meal, arrowroot and baking powder. Blend until smooth and pour into a large bowl (unless your blender can fit it all, then blend everything in the blender and skip the bowl.)
- 3. Stir the melted butter and cream into the corn mixture along with the remaining 1-cup whole corn kernels.
- 4. Pour into your prepared baking dish and sprinkle with chopped chives.
- 5. Place your baking dish on top of a baking sheet (to ensure even, slow baking) and bake for approximately 60-70 minutes, or until the pudding is golden brown and has a slight wiggle to it but there is no liquid under the surface.
- 6. Allow to cool slightly before serving. This can be made a day ahead and kept covered and refrigerated. The next day, remove from the fridge an hour before placing in the oven. Reheat covered at 350 for 20 minutes or until warmed through.
- 1 1/2 pounds rustic bread (olive sourdough or rosemary ciabatta hard crust removed, or your favorite GF bread)
- 1 cup dried figs quartered
- 1/3 cup port (optional, or use warm water)
- 6 T olive oil plus additional for greasing dish
- 2 large onions chopped
- 4 stalks celery chopped
- 3 garlic cloves finely chopped
- 1 1/2 tsp chopped fresh thyme
- 2 T chopped fresh sage
- 1 1/2 tsp sea salt (if stock is unsalted, otherwise season to taste)
- 1/2 tsp freshly ground black pepper
- 3/4 cup toasted and skinned hazlenuts (buy this way or roast in 350 oven until skins blister; rub nuts in kitchen towel to remove skins), chopped
- 3-3 1/2 cups chicken, turkey, or vegetable stock (depending on how dry/wet you like it)
- 2 T unsalted butter of vegan butter, cut into small dice (optional)
- 1. Preheat oven to 350 degrees.
- 2. Place bread in a food processor and process into large crumbs or cut into ½-inch dice. (I like to do a combination.) You should have about 12 cups. Spread bread over 2 large shallow baking pans and bake in upper and lower thirds of oven, stirring occasionally and switching position of pans halfway through baking, until completely dry, about 25 minutes. Transfer bread to a large bowl.
- 3. Place dried figs in a medium bowl.
- 4. Place port in a small saucepan and heat until warmed through, add the warm port to the figs and allow to soak for 15 minutes. Drain and reserve port.
- 5. Increase oven temperature to 450 degrees and grease a 13x9-inch baking dish with olive oil.
- 6. Heat oil in a large skillet over medium-high heat, add onion and celery, and sauté, stirring occasionally until onions are tender and translucent, about 8-10 minutes. Add garlic and sauté for 1 minute. Add reserved port and deglaze pan by scraping the bottom with a wooden utensil. Cook until port has evaporated.
- 7. Stir in thyme, sage, salt and pepper.
- 8. Add vegetable mixture to bread cubes, along with the soaked figs and hazelnuts, tossing to combine. Pour stock over the bread mixture, tossing to coat evenly.
- 9. Spread stuffing in a baking dish, dot with remaining butter, if using, and cover tightly with foil. Bake in upper third of oven until heated through, about 20 minutes. Remove foil and bake stuffing until top is browned, 10 – 15 minutes more. Stuffing can also be baked in a well-greased 12-cup muffin tin.
- Bread crumbs can be prepared several days in advance.
- Vegetables can be chopped the day before.
- Entire casserole can be prepared up to the point of baking the day before and refrigerated or frozen and then thawed and baked according to the directions.
- You can also add bulk sausage to this stuffing. In Step 6, brown the sausage in the skillet and remove. Add vegetables and proceed with recipe, adding sausage to bread in Step 8.