I always associate Thanksgiving with a family dinner at home. Because I have a large extended family, we spent many holidays at restaurants. But this never felt like the tradition I wanted to create, so in recent years we have had Thanksgiving at my dad’s house in Florida. The issue is my family ranges from Paleo pescatarian, to just gluten-free, to anti fish, to eating anything unhealthy, to my grandma’s –"anything burnt tastes great" taste buds. So I understand why it is a major challenge to cook for this crew! They almost convinced me to move the dinner to a restaurant this year but when I promised to contribute to the cooking I saved the day!
I am not much of a recipe person. I do love to cook but I prefer to create, rather than follow a list of ingredients. So this Thanksgiving concoction was sort of a trial and error experiment but I think it actually turned out well. It is Paleo, Gluten Free, Dairy Free, Soy Free but not taste free! Let me know what you think!
Simple Mills Artisan Bread Mix
2 Tbsp. Apple Cider Vinegar
2 Tbsp. Olive Oil
1 cup diced butternut squash
1 cup of diced mixed sweet potato (I bought a frozen mixed bag)
2 cups of chopped kale
2 handfuls of dried cranberries
sprinkling of Kite Hill vegan ricotta cheese
optional drizzle of honey
Preheat oven to 350
(then follow the bread mix ingredients)
Prep the bread according to Simple Mills box instructions.
Warm a medium sized sauté pan with 1 tsp of coconut oil
Dice the squash and mixed sweet potato...
Just a note: I chose to buy a frozen bag of mixed sweet potato so that it would be slightly firm when I cut them. So I warmed the sweet potatoes enough to dice them
Roughly chop the Kale.
Throw all three (squash, sweet potato and Kale) into the sauté pan on medium heat. Heat until the kale shrinks in size and the sweet potato is softer. (approx. 5 min)
Throw in the 2 handfuls of cranberries at the end. Saute for 2 -3 minutes.
Pour the mixture into a serving bowl to top on individual slices of bread with crumbled Kite Hill Ricotta
Spread the mixture on the bread sprinkle the top with the vegan ricotta and drizzle it with a little honey.