I was so excited when I got contacted about a new book from Southern Living, Christmas All Through the South. Growing up here in Georgia the holidays just feel that much more special when I spend them here. Southerners are famous for doing it up (maybe even overdoing it a little bit, bless our hearts) and making things extravagant for holidays. This book is filled with gorgeous pictures of holiday homes, scenery and beautiful recipes for our holiday tables.
This roasted vegetable recipe caught my eye because of the use of fresh cranberries, and I wanted to post it today because this recipe would be just as perfect for Thanksgiving as it is for Christmas. Cranberries can be so much more than that jelly that comes out of a can! In this dish they provide a delicious tart and sweet contrast to the earthy roasted vegetables. I love that the recipe includes molasses because it really sends the flavor over the top and adds a gorgeous color!
I actually had a big bowl of these veggies for lunch today with some rice pilaf and WOW. So delicious!
4 large carrots (about 1½ lb.), halved lengthwise and cut into 1-inch pieces
3 large turnips (about 2 lb.), peeled and cut into 1-inch pieces
1 lb. Brussels sprouts, halved (quartered, if large)
1 T. minced fresh rosemary
2 T. olive oil
¾ t. table salt
¼ t. freshly ground black pepper
1 c. fresh or thawed frozen cranberries
4 t. molasses
Preheat oven to 400 degrees. Lightly grease 2 large jelly-roll pans;place carrots and turnips in 1 pan and Brussels sprouts in second pan. Divide rosemary and next 3 ingredients between carrot mixture and Brussels sprouts; toss each to coat.
Bake both pans at 400 degrees at the same time. Bake carrot mixture 30 minutes, stirring once; add cranberries, and bake 5 minutes or until carrots and turnips are tender and browned and cranberries begin to soften. Bake Brussels sprouts 15 to 20 minutes or until tender and browned, stirring once.
Remove vegetables from oven, and combine in a large serving bowl. Drizzle with molasses, and toss to coat.
from Southern Living’s Christmas All Through The South
I really enjoyed this book (so did my parents, I let them borrow it for a while!) and think it’s great for new holiday recipe ideas. I really liked that there were a lot of meatless recipes like this dish to choose from.
Try this recipe this year, you won’t be disappointed! Plus guests will be surprised because I bet they’ve never had a dish quite like it.
I have one more Thanksgiving recipe coming your way this weekend!
*Disclosure: I was provided with a free copy of this book to review but was not compensated in any way for writing this post. All opinions are my own. The link to the book is an affiliate link.
I figured it was about time for a Thanksgiving dessert recipe! There are plenty of traditional pies and other sweets on the internet (including several on A Dash of Soul) but this year I wanted to make something guilt-free with clean ingredients. Pecan pie is my favorite (tied with sweet potato) so I thought it would be fun to make a healthy version of pecan bars. And they came out even better than I was expecting!
This is a great option if you’re trying to balance out some indulgent items on your table, and the ingredients are so healthy that these make a great breakfast bar too (each one has 375 calories, 8 grams of protein, and 14 grams of natural sugar)!
Grind the oats in a food processor for a couple minutes until they become a flour-like consistency.
Empty the oat flour into a mixing bowl and stir in the remaining crust ingredients until everything is combined.
Pour the batter into a parchment lined square baking sheet and spread it out evenly in the bottom of the pan. Set aside.
In a saucepan over medium heat, heat the coconut oil, maple syrup, and vanilla together until it starts to bubble.
In a small bowl, stir together the cornstarch with about 2 T. of water then stir that slurry into the maple syrup mixture.
Lower the heat to medium low and simmer, stirring constantly, until the mixture thickens.
Add the pecan halves and continue to stir and simmer for another minute.
Pour all the contents of the pan over the crust in the pan. Spread it out evenly over the crust.
Bake in preheated oven for 30 minutes, then let cool for another 30 minutes before cutting into squares.
I’m not one of those people who will tell you a smoothie “tastes JUST like a banana cream pie!” if it really doesn’t. I HATE being tricked like that! So no, these don’t taste just like your traditional pecan pie. The pecan filling is very similar to the traditional, but the base of these have more of a baked oatmeal flavor. I love how much texture there is in these bars with the crunchy pecans, the gooey filling, and the chewy oat base. And while pecan pie is usually cloyingly sweet, these have just the right amount of sweetness using the maple syrup.
See you soon with a festive vegetable dish that you are going to LOVE!
I don’t know about you, but in my house Thanksgiving is basically synonymous with lots of amazing casseroles. And broccoli rice casserole (also called broccoli rice soufflé depending on what part of the south you’re in) ranks up there with macaroni and cheese in terms of dishes I LOVED when I was a kid. There was a restaurant called Black Eyed Pea (sadly all the Georgia locations closed down years ago) where we used to go after church on Sundays, and I could not inhale their broccoli rice casserole fast enough. I would eat the whole bowl before even touching my chicken or other vegetables. Something about this flavor combo just makes the most perfect comfort food.
You know what time it is. Health swap time. So of course I ditched the condensed soup and “cheese product” and made my sauce from scratch with sharp cheddar cheese. I also used brown rice instead of white (you can hardly tell in a recipe like this because of all the other stuff going on in the dish) for more nutrition. And of course lots of broccoli!
I just ate a big bowl of this for lunch and it is the boooommmb.
Microwave the broccoli florets in a bowl with ¼ c. of water for 3 minutes, or until the florets are cooked through. Set aside.
Heat the butter and garlic in a large saucepan over medium heat until the butter is bubbling.
Add in the flour and whisk quickly for about a minute to make a roux (the paste should start to turn golden brown).
Slowly add in the first cup of milk, whisking constantly, until everything is incorporated (there will still be some lumps because of the garlic) and starts to thicken.
Pour in the rest of the milk and the eggs. Whisk quickly to thoroughly incorporate.
Lower the heat to medium-low and cook, stirring frequently, until the mixture has thickened.
Add 1½ c. of the cheese and salt and pepper to taste. Remove from heat.
In a large mixing bowl, stir together the broccoli florets, rice, and cheese sauce. Taste and add more salt if needed.
Pour mixture into a large casserole dish and top with the remaining ½ c. of cheese.
Bake in preheated oven for 15-20 minutes, or until the cheese has melted and starts to brown.
Let cool for at least 15 minutes before serving. Enjoy!
You’re gonna want this on your Thanksgiving table! Especially if you’re going to be serving kids, this will be a hit. The ingredients are also really affordable which makes it a triple win!
I’ve still got a couple more Thanksgiving recipes to share, so come back soon! You already follow me on Facebook so you can get updated when I post new content, right? If for some crazy reason you’re not, go click that button!
Disclosure: I was asked to participate in the “#SoyInspired for Thanksgiving” campaign as a member of the Healthy Aperture Blogger Network. I was compensated for my time.
I am SO excited for the best food holiday of the year! We have a lot of visitors coming for Thanksgiving and I can’t wait for the epic feast. A lot of times after I’ve finished eating my dinner I’m so insanely stuffed that a heavy dessert just seems impossible! I played around in the kitchen and came up with this really simple, fun, and light dessert that would be perfect for the post-Thanksgiving moment.
As many of my fellow healthy foodies know, silken tofu makes the perfect base for vegan mousse or pudding. The most popular version of this is chocolate, but I decided to take the same idea and put a fall spin on it instead. And since you KNOW I have to add a little southern touch to everything, I made this addictive pecan praline topping (also vegan!) to go on top of the mousse. Heavenly!
whipped coconut cream (or whipped cream if you prefer)
2 T. vegan butter
2 T. brown sugar
1 T. soy milk
½ c. chopped pecans
Blend all the mousse ingredients together in a blender or food processor until the mixture is completely smooth.
Refrigerate the mixture for 3 hours, or until it has firmed up.
While the mixture is cooling, heat a skillet over medium-high heat.
Melt the butter, brown sugar, and milk together and bring to a low boil.
Simmer for a few minutes, stirring frequently, until the mixture thickens.
Add in the nuts, stir to combine, and simmer for another minute.
Remove the contents of the pan onto a cookie sheet to cool. Set aside.
When the mousse has chilled, spoon it into individual serving dishes. Top each serving with whipped cream and a little of the praline topping. Serve right away or return to the refrigerator until ready to serve.
If you like pumpkin pie, I can pretty much promise that you will love this dessert. You can’t even detect that there’s tofu in here! Tofu is very mild in flavor so it takes on whatever flavor you add to it, which is awesome. All you taste is pumpkin and delicious fall spices! What could be better?
I recently discovered the beauty that is rainbow carrots, and I’m totally obsessed. They make for such a pretty dish! Pretty enough for a Thanksgiving table if you ask me. You didn’t ask me, but I’m offering my opinion anyway.
Just when you thought I had shown you every possible variation of this Southern breakfast staple…here I am again! The garlic flavor in these grits is so perfect, and the quinoa adds a really nice texture along with a lot of nutrition. I can’t wait to make this recipe for my friends!
Bring the water and milk to a boil over medium heat.
Add the whole garlic clove and the quinoa, reduce heat to medium low, cover, and simmer for about 15 minutes or until the little quinoa grains uncoil.
Add in the grits, salt, and pepper and let simmer, uncovered, for about 10 minutes or until the mixture is thick.
Remove the whole garlic clove from the mixture and discard.
Stir in the butter and parmesan cheese, if using.
The parmesan cheese adds a nice flavor (cheddar would be soooo good in this too), but you can certainly leave it out for a vegan breakfast dish. This is the kind of thing that is perfect for a chilly fall or winter morning.
We’re off to have Sunday supper at my parent’s house! Hope you’re having a wonderful weekend.
I can’t believe Halloween has already come and gone! I spent a glorious evening carving a pumpkin, trick-or-treating with Ashley, and eating delicious Chinese takeout.
(Excuse the iPhone photos…)
My October involved taking a professional development course for new attorneys, starting a new fellowship/interning/volunteer thingy, and embarking on my first pro bono project. That’s why I haven’t been around as much lately! BUT I also brought back Soul Food Sundays and I shared a few awesome recipes:
Yeah, I admit it. This became trendy and I immediately wanted on the boat. I don’t do that very often! I’ve avoided goji berries and cauliflower pizza crusts and many other things simply because I find it annoying that there’s such a craze around them. But when I saw how popular açai bowls were becoming I couldn’t help it! They just look too enticing, so I had to try it myself.
For those who might be wondering what the deal is with açai, it’s a fruit that is full of antioxidants and omega-6 and omega-9 fatty acids. It’s similar in nutritional profile to other popular berries, but has recently caught on like wildfire in the US (and I’m guessing other places in the West). It’s also delicious and a beautiful color!
I’m not sure if most people are like this, but I am really into breakfast. On the weekends it’s the meal I look forward to the most. I feel like in the South we’re pretty big on breakfast and brunch foods in general, and pancakes and waffles hold a special place in my heart. You need to add these recipes to your breakfast repertoire!
I give in, I’m finally doing a pumpkin recipe! I struggle every year with not wanting to let summer go, but after we went apple picking it feels like the season has officially changed. I’ve had a hankering for cinnamon rolls lately and hadn’t made my Old Fashioned Cinnamon Rolls (pictured below) in forever (that’s one of my all-time favorite recipes by the way) (I really like putting things in parentheses) (sorry).
But then I figured it might be fun to do a pumpkin version! Pumpkin adds moisture, color, and a subtle flavor to baked goods so I’m a fan of adding it in during the fall. As I anticipated, they are the booooomb.
Quick Healthifying Tip: These cinnamon rolls work great with whole wheat pastry flour in place of some of the white flour and coconut oil instead of the butter. You could also sub in your favorite non-dairy milk instead of cow’s!
In a small bowl, whisk together the melted butter, milk, pumpkin, and egg.
In an electric mixer or food processor fitted with a dough blade, combine the flour, sugar, salt, pudding mix and yeast. Add the wet ingredients and mix on low speed. Once the ingredients are incorporated, increase the speed to medium and mix until a soft, stretchy dough is formed (about a few minutes with an electric mixer, a minute in a food processor). The dough will be sticky but that’s what you want.
Transfer the dough to a greased bowl. Cover with a towel and let rest in a warm place until the dough doubles in bulk (about 1½- 2 hours). While the dough is rising, let the butter for the filling soften on the counter.
Gently punch down the dough and roll out into a rectangle about ⅓″ thick. Spread the softened butter for the filling over the rectangle.
Stir together the other filling ingredients in a small bowl, then sprinkle it over the entire surface of the dough.
Roll the dough up lengthwise. Slice into 8 even slices with a sharp knife.
Place the dough slices flat into a greased baking dish, arranging them to touch each other slightly. Cover with a towel and let rest in a warm place for another hour.
Bake the rolls in a 350 degree oven for 25 minutes, or until they are completely golden brown.
While the rolls cool slightly, beat the glaze ingredients together with an electric mixer until it’s smooth and has no lumps.
Drizzle the glaze over the warm rolls. Enjoy!
As if you couldn’t tell from my recipes lately, I have definitely been indulging a bit. And by a bit I mean a lot. And by a lot I mean I need a bigger pair of pants.
These guys are definitely company-worthy. I think that the pumpkin gives them an amazing warm color that makes them even more enticing that regular cinnamon rolls, don’t you think?
Please let me know how you like them if you try them! There’s nothing I love more than when a reader reports back saying they loved a recipe! And in case you happen to be in a pumpkin mood (which it seems like everyone is), here’s some more eye candy for you: