Flageolet and Lemony Celery Tartines

Serves 4

Creamy and mild, French flageolet beans are favored for slow-cooked dishes such as cassoulets and stews, because the beans keep their shape but still have a meltingly smooth texture. Here, flageolets hold their own alongside briny olives and crunchy celery. (If you can’t find flageolets, substitute white navy beans or cannellini beans.)

• 2 cups cooked Flageolet beans
• ⅓ cup pitted oil-cured black olives, chopped, divided
• 2 cloves garlic, minced (2 tsp.)
• 2 tsp. minced fresh thyme
• 2 Tbs. olive oil, divided
• 4½ tsp. lemon juice, divided
• 2 tsp. grated lemon zest
• 1 cup chopped celery
• 3 green onions, thinly sliced (⅓ cup)
• ¼ tsp. red pepper flakes
• 4 slices whole-grain bread, toasted

1 | Mix beans, half of olives, garlic, and thyme in large bowl. Fold in 1 Tbs. oil, 21/2 tsp. lemon juice, and lemon zest. Season with salt and pepper, if desired.
2 | Place celery and green onions in small bowl. Add remaining 1 Tbs. oil, remaining 2 tsp. lemon juice, remaining olives, and red pepper flakes.
3 | Spoon 1/2 cup bean mixture and 1/2 cup celery mixture over toasted bread slices.

Chickpea Salad with Curried Yogurt Dressing

Serves 4

30 minutes or fewer

Ready in minutes, this lunch salad can be dressed up with a little cranberry sauce or chutney to give it some holiday flavor. Serve over a bed of greens, in lettuce wraps, or in a pita or sprouted-bread sandwich. The dressing works well on other sandwiches too, so you might want to double the recipe to have some on hand.

Dressing

• 1 cup plain low-fat Greek yogurt
• 1 Tbs. lemon juice
• 1½ tsp. curry powder, or more to taste
• ¼ tsp. cayenne pepper, optional

Salad

• 2 15-oz. cans chickpeas, rinsed and drained
• 1 red apple, diced (1 cup)
• 2 stalks celery, diced (½ cup)
• ½ cup fresh parsley, chopped
• ⅓ cup raisins
• 2 green onions, thinly sliced (¼ cup)
• ¼ cup walnuts, chopped
• 2 lemon wedges, for serving

1 | To make Dressing: whisk together yogurt, lemon juice, curry powder, and cayenne (if using) in small bowl.
2 | To make Salad: Toss together chickpeas, apple, celery, parsley, raisins, green onions, and walnuts in large bowl. Gently fold in Dressing. Season with salt and pepper, if desired. Serve with lemon wedges.

Maple Pecan Spread

Makes 1 1/2 cups

Use this sweet, nutty combination as a spread for dinner rolls at the holidays, or whip up a batch for hors d’oeuvres, and serve as a dip for apple or pear slices.

• 2 cups pecan halves
• ¼ cup maple syrup
• 3 Tbs. freshly squeezed orange juice
• 3 Tbs. pecan or olive oil
• 4 tsp. chopped fresh sage

1 | Cover pecan halves with filtered water in medium bowl. Let soak 24 hours in refrigerator. Drain, and shake dry.
2 | Process all ingredients with 2 Tbs. water in food processor 1 to 2 minutes ,or until smooth. Season with sea salt, if desired. Transfer to bowl to serve.

Good Mother Stallard Beans with Poached Eggs and Salsa Verde

Serves 4

30 minutes or fewer

Plump Good Mother Stallard beans look a little like cranberry beans, but Good Mother Stallards’ rounder, oval shape give them an intriguing texture.

• ½ cup chopped fresh parsley
• 2 Tbs. olive oil, divided
• 2 Tbs. drained capers
• 1 Tbs. lemon juice
• 2 cloves garlic, minced (2 tsp.)
• 1 large red onion, chopped (2 cups)
• 1 tsp. smoked paprika
• 1 sweet potato, finely diced (2 cups)
• 2 cups low-sodium vegetable broth
• 2 cups cooked Good Mother Stallard beans
• 4 large eggs

1 | Combine parsley, 1 Tbs. oil, capers, lemon juice, and garlic in small bowl.
2 | Heat remaining 1 Tbs. oil in large skillet over medium heat. Add onion and paprika; sauté 5 minutes. Add sweet potato and broth, and bring to a boil. Reduce heat to medium-low, and simmer 15 minutes. Stir in beans, and season with salt and pepper, if desired. Keep warm.
3 | Poach eggs 4 minutes in large skillet filled with several inches of simmering water, spooning hot water over yolks.
4 | Spoon 1 cup sweet potato mixture into bowl, and top with poached egg. Garnish with 2 Tbs. parsley mixture.

Caramelized Onion–Cranberry Sauce

Makes 2 cups

Slow-cooked onions lend extra sweetness to a sauce made with dried cranberries. The sauce itself is less jelly-like than traditional cranberry sauces, but it still delivers that bright, tart taste.

• 1 cup dried cranberries
• ½ cup red wine, such as Pinot Noir
• 2 Tbs. olive oil
• 2 large sweet onions, halved and thinly sliced (4 cups)
• 2 tsp. chopped fresh rosemary

1 | Combine dried cranberries and wine in glass measuring cup or other non-reactive container. Cover, and let soak 8 hours, or overnight, at room temperature.
2 | Heat oil in large skillet over medium heat. Add onions, and season with salt and pepper, if desired. Cook onions 20 to 25 minutes, or until caramelized. Add 1 Tbs. hot water, if necessary, to prevent onions from sticking.
3 | Stir in rosemary, and cook 30 seconds. Add soaked cranberries, wine, and 1/2 cup water. Bring to a boil, reduce heat to low, and simmer 5 minutes. Remove from heat, and cool in pan 5 minutes.
4 | Transfer mixture to blender or food processor, and purée until smooth. Add more hot water for a smoother sauce. Season with salt and pepper, if desired.

A Perfect Pot of Beans

Makes 5 cups

Use this basic recipe to prepare beans for the recipes here. Adding aromatics (such as onion, garlic, and herbs) will flavor the beans and their broth, but leave a neutral flavor for any type of recipe. Kombu (dried kelp) helps reduce beans’ gas-producing properties.

• 2 cups dried heirloom beans, pre-soaked, if desired
• ½ onion, peeled, optional
• 2 cloves garlic, crushed, optional
• 1 bay leaf, optional
• 1 strip kombu, optional
• Sprigs of fresh or dried herbs, optional

Place beans, optional aromatics, and 8 to 10 cups water in large pot or saucepan, and bring to a boil over medium-high heat. Boil 15 minutes. Reduce heat to medium-low, and simmer pre-soaked beans for 30 minutes; dried beans for 2 hours, or until beans are tender and creamy, adding more water if necessary. Remove aromatics before serving or using beans.

Pear Almond Cake

Serves 8

30 minutes or fewer

This light-and-luscious cake is the perfect ending to any holiday meal. It stores well for a couple of days in the fridge—just be sure to bring it to room temperature before serving.

• 1¼ cups almond meal
• ¼ cup gluten-free oat flour, sifted
• ½ tsp. baking powder
• ¼ cup maple syrup
• 2 Tbs. melted extra virgin coconut oil or vegetable oil, plus more to grease pan
• 1 large egg, beaten
• 1 tsp. vanilla extract
• ¼ tsp. almond extract
• ¼ tsp. sea salt
• 1½ lb. ripe Anjou pears, peeled, cored, and sliced lengthwise into ½-inch-thick slices

1 | Preheat oven to 350°F. Oil 9-inch tart pan or 14- x 4-inch pan with removable bottom, and set aside.
2 | Stir together almond meal, oat flour, and baking powder in medium bowl.
3 | Whisk together maple syrup, oil,egg, vanilla and almond extracts, and salt in medium bowl. Stir syrup mixture into almond meal mixture, and transfer to prepared pan.
4 | Arrange pears in circle or line over cake surface, and bake 22 to 25 minutes or until edges are golden.

Harvest Apple Salad with Yellow Indian Woman Beans

Serves 4

30 minutes or fewer

Yellow Indian Woman beans turn a pale lentil-like brown when cooked, but their ultra-creamy texture still brightens up this autumn-inspired recipe.

• 6 cups baby arugula leaves
• 1 small fennel bulb, diced (1 cup)
• 1 sweet-tart apple, such as Honeycrisp, cut into 8 wedges and thinly sliced (1½ cups)
• 2 cups cooked Yellow Indian Woman beans
• 1 large shallot, minced (3 Tbs.)
• 3 Tbs. red wine vinegar
• 2 Tbs. Dijon mustard
• 1½ Tbs. olive oil
• 3 Tbs. chopped smoked almonds

1 | Toss together arugula, fennel, and apple in bowl. Add beans, and toss again.
2 | Place shallot, vinegar, and 2 tsp. water in small bowl. Let rest 10 minutes. Whisk in mustard and oil; season with salt and pepper, if desired. Toss salad with 1/4 cup dressing. Serve sprinkled with smoked almonds and more dressing, if desired.

Essence-of-Thanksgiving Gravy

Makes 3 cups

This savory sauce tastes like Thanksgiving because the long simmer time concentrates the classic fall flavors of onions, celery, mushrooms, and fragrant herbs. The gravy is thinner than most so that it can easily be drizzled over the Fork-and-Knife Roasted Vegetables

• 2 Tbs. butter
• 1 Tbs. olive oil
• 2 large onions, quartered and sliced (4 cups)
• ½ bunch celery, coarsely chopped (4 cups)
• 1 lb. mushrooms, sliced
• 2 cloves garlic, minced (2 tsp.)
• ¼ cup all-purpose flour
• ¼ cup white wine, optional
• 4 sprigs thyme
• 4 sprigs marjoram
• 2 sprigs rosemary

1 | Heat butter and oil in large saucepan over medium heat. Add onions, celery, and mushrooms, and season with salt, if desired. Cover, reduce heat to medium-low, and cook 10 minutes, or until vegetables begin to soften. Uncover, add garlic, and cook 30 minutes, or until vegetables are very soft and most of liquid has evaporated, stirring occasionally.
2 | Stir in flour, and cook 3 to 4 minutes, or until flour begins to brown. Stir in wine (if using), and cook 1 to 2 minutes. Add
5 cups water, thyme, marjoram, and rosemary. Cover, reduce heat to medium-low, and simmer 40 minutes, stirring occasionally.
3 | Strain gravy through fine-mesh sieve. Rewarm, if necessary.

Quinoa-and–Black Bean Stew

Serves 6

30 minutes or fewer

Put a pot of this soup on the stove during the holiday season, and you’ll have a healthful, satisfying supper for a busy weeknight or a casual dinner party. Serve with a tossed salad.

• 2 Tbs. olive oil
• 1 medium onion, chopped (1½ cups)
• 3 large carrots, sliced (1 cup)
• 2 stalks celery, diced (½ cup)
• 4 cups low-sodium vegetable broth
• 1 28-oz. can diced fire-roasted tomatoes
• 2 medium zucchini, sliced (2 cups)
• 1 15-oz. can black beans, rinsed and drained
• 1 cup frozen corn
• 1 cup quinoa, rinsed and drained
• 1 6-oz. can tomato paste
• 1 Tbs. chili powder
• 1 Tbs. Dijon mustard
• 2 tsp. ground cumin
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried oregano
• 2 avocados, sliced, for garnish
• ½ cup chopped cilantro, for garnish
• Lime wedges, for garnish

1 | Heat oil in large saucepan or Dutch oven over medium-high heat. Add onion, carrots, and celery, and season with salt and pepper, if desired. Sauté 5 to 7 minutes, or until onion is translucent.
2 | Stir in broth, tomatoes, zucchini, beans, corn, quinoa, tomato paste, chili powder, mustard, cumin, garlic powder, onion powder, and oregano, and bring to a boil. Cover, reduce heat to medium-low, and simmer 20 minutes, or until vegetables and quinoa are tender. Season with salt and pepper, if desired. Serve garnished with avocados, cilantro, and lime wedges.

Pomegranate-and-Beet Compote

Makes 1 1/2 cups

This vibrant compote, which falls somewhere between a condiment and a side dish, will bring a touch of earthy sweetness to your holiday table.

• 1 medium beet, peeled and shredded on large holes of box grater (2 cups)
• 1 cup pomegranate juice
• 2 Tbs. light brown sugar
• 1 cup pomegranate seeds
• 1 tsp. pumpkin pie spice blend

1 | Bring shredded beet, pomegranate juice, and brown sugar to a boil in small saucepan. Reduce heat to low, and simmer 20 minutes, or until beets are tender, and juice is syrupy.
2 | Stir in pomegranate seeds and spice blend, and cook 5 minutes more. Season with salt and pepper, if desired.

Seared French Beans with Shallots and Hazelnut Picada

Serves 8

30 minutes or fewer

Chef: Richard Landau of Vedge in Philadelphia. “Here’s a re-imagined answer to the string bean casserole—ugly, brown, and bubbly with a can of soup for its sauce. This new, light approach features a Spanish crumble called picada. It’s a great seasonal touch and just enough to take French beans over the top, says Landau. Picada, a savory Spanish garnish traditionally made with almonds, can be as thin as tahini paste or as dry as a crumble. If your green beans aren’t perfectly fresh, try blanching them in salted water for 2 minutes before roasting to bring them back to life.

• ¼ cup stale bread cubes
• ¼ cup blanched, unsalted hazelnuts
• 3 Tbs. olive oil, divided
• 2 cloves garlic, minced (2 tsp.)
• 1 tsp. salt, divided
• ¾ tsp. freshly ground black pepper, divided
• 1 tsp. chopped fresh thyme
• 1 lb. French beans or green beans, stem ends trimmed
• ½ cup thinly sliced shallots
• 1 tsp. sherry vinegar

1 | Preheat oven to 400°F.
2 | Toss bread cubes and hazelnuts in small bowl with 1 Tbs. oil, garlic, 1/2 tsp. salt, and 1/2 tsp. pepper. Transfer mixture to
baking sheet, and bake 8 minutes, or until browned. Toss with thyme. Cool slightly, then transfer to food processor, and pulse into crumble.
3 | Meanwhile, toss together green beans, shallots, and remaining 2 Tbs. oil; season with remaining 1/2 tsp. salt and remaining 1/4 tsp. pepper, if desired. Transfer to baking sheet, and roast 8 to 10 minutes, or until crinkled. Transfer to bowl, and toss with sherry vinegar. Serve topped with breadcrumb mixture.

Carrot Cornbread

Serves 12

Chef: Isa Chandra Moskowitz of Modern Love in Omaha, Neb. “This cornbread is the essence of autumn in Nebraska, with a warm orange hue that shines a little brighter at the Thanksgiving table than your average cornbread. It’s perfect for sopping up gravy and sauces." says Moskowitz. Carrot purée keeps a simple cornbread recipe moist and gives it a gorgeous color.
3 medium carrots, peeled and cut into ½-inch chunks
1 cup unsweetened almond milk
1 Tbs. apple cider vinegar
½ cup pure maple syrup
¼ cup refined coconut oil, melted
1¼ cups cornmeal
1 cup all-purpose flour
2 tsp. baking powder
¾ tsp. ground nutmeg
½ tsp. salt
1 | Steam carrots in steamer 15 minutes, or until very tender. Transfer to food processor, and purée until smooth. Cool.
2 | Preheat oven to 350°F. Coat 13- x 9-inch baking pan with cooking spray.
3 | Stir together almond milk and cider vinegar in measuring cup. Set aside to curdle.
4 | Whisk 1 cup carrot purée with maple syrup in large bowl. Whisk in coconut oil, then almond milk mixture.
5 | Combine cornmeal, flour, baking powder, nutmeg, and salt in separate bowl. Fold cornmeal mixture into carrot mixture. Spread in prepared pan, and bake 30 to 35 minutes, or until top is golden and firm to touch. Cool. Cut into 12 squares, and serve.

Mushroom-Miso Gravy

Makes 4 cups

Chef: Janine Doran of Cafe Flora in Seattle. “Our Mushroom-Miso Gravy is a long-standing favorite at Cafe Flora. Every Thanksgiving we get so many requests for the recipe that we now prepare ahead with printouts! At the end of the night, after all the guests have left, we also have a tradition of bringing out a double batch of gravy for our staff Thanksgiving.”Chef Janine Doran suggests using leftover gravy to smother biscuits for a fantastic post-Thanksgiving brunch," says Doran. She suggests using leftover gravy to smother biscuits for a fantastic post-Thanksgiving brunch.

• 2 Tbs. olive oil, divided
• ½ cup red onion, diced (1 cup)
• 1 cup diced carrots
• 1 cup diced celery
• 1 small russet potato, diced (¾ cup)
• ½ cup frozen corn
• 2 cloves garlic, minced (2 Tbs.)
• 2 fresh sage sprigs
• 2 fresh thyme sprigs
• 2 cups mushroom broth
• 3 Tbs. nutritional yeast
• 2 Tbs. white miso
• 2 Tbs. low-sodium tamari sauce
• ½ lb. white or cremini mushrooms, sliced

1 | Heat 1 Tbs. oil in large saucepan over medium heat. Add onion, and sauté 5 to 7 minutes, or until soft and translucent.
Stir in carrots and celery, and cook 7 to 10 minutes, or until tender. Stir in potato and corn, and cook 5 to 7 minutes, or until most of liquid has evaporated. Add garlic, sage, and thyme, and cook 1 minute, or until garlic is fragrant.
2 | Stir in broth, nutritional yeast, miso, and tamari, and bring to a boil. Reduce heat to medium-low, and simmer 20 to 25 minutes.
3 | Meanwhile, heat remaining 1 Tbs. oil in large skillet over medium heat. Add mushrooms, and sauté 10 minutes, or until all liquid has evaporated.
4 | Blend mushroom broth mixture in blender in batches until smooth. Stir in mushrooms, and season with salt and pepper,
if desired.

Shepherd’s Pie

Serves 8

Chef: Jon DuBois of Green Zebra in Chicago. “This plant-based answer to the rib-sticking standby is surprisingly simple to put together and stars the best of the harvest season, all crowned with a sweet potato mash that’s the color of an autumn sunset,” says DuBois. Winter squash and root vegetables make up the filling for an easy-to-make casserole that’s hearty enough to serve as a main dish.

• 3 sweet potatoes
• ¼ cup olive oil
• 1 small onion, diced (2 cups)
• 2 small turnips, peeled and diced (1 cup)
• 1 small celery root or celeriac, peeled, diced (1 cup)
• 2 carrots, diced (⅔ cup)
• 2 cups diced butternut squash
• 2 Tbs. all-purpose flour
• 4 Tbs. unsalted butter, cut into pieces
• ½ tsp. cayenne pepper

1 | Preheat oven to 350°F. Bake sweet potatoes directly on oven rack 60 minutes, or until tender.
2 | Meanwhile, heat oil in Dutch oven or large saucepan over medium heat. Add onion, and sauté 4 minutes. Add turnips, celery root, carrots, and squash, and cook 10 minutes, or until vegetables are tender. Stir in flour, and cook 1 minute more. Stir in 1 cup water, and cook 2 to 3 minutes, stirring constantly, or until liquid thickens. Reduce heat to medium-low, and simmer 5 minutes more. Season with salt and pepper, if desired. Transfer to 13- x 9-inch baking dish.
3 | Scoop flesh from sweet potatoes, and, while still hot, purée in food processor with butter until smooth. Add cayenne pepper, and season with salt, if desired. Spread sweet potato purée over vegetables in baking dish.
4 | Bake 15 minutes, or until bubbling hot.

Raw Thanksgiving Stuffing

Serves 12

Chef: Dreux Ellis of Café Gratitude in Venice, Calif. “Each year Cafe Gratitude offers a free Thanksgiving meal as a way of giving thanks to our community and supporters. A fantastic raw stuffing was essential, so we created this beautiful fresh stuffing that utilizes all of the best flavors of the season. As the Café Gratitude menu has evolved over the years to feature cooked plant-based food, the raw stuffing has remained a highlight of our Thanksgiving menu,” says Ellis. The sweeter notes of this stuffing are balanced by the addition of fresh savory herbs and the earthy textures of celery and fennel. The citrus adds a bright finish.

• 1 7.5-oz. pkg. fresh cranberries
• 2 cups walnut halves
• 4 Fuji apples, diced (4 cups)
• 6 celery ribs, thinly sliced (2 cups)
• 2 cups chopped pecans
• 1 fennel bulb, diced (1½ cups)
• 3 green onions, thinly sliced (½ cup)
• ½ cup olive oil
• ½ cup maple syrup
• ½ cup orange juice
• 2 Tbs. mixed fresh herbs, such as oregano, marjoram, rosemary, finely chopped
• 1 tsp. grated lemon zest
• 1 tsp. grated lime zest

1 | Pulse cranberries and walnut halves in food processor until chopped but still chunky.
2 | Transfer mixture to large bowl, and add remaining ingredients. Season with salt and pepper, if desired. Cover, and refrigerate 2 hours, or overnight.