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salty maple squash w/ ginger scallion rice + turmeric brussels slaw

salty maple squash w/ ginger scallion rice + turmeric brussels slaw // @thefirstmesssalty maple squash w/ ginger scallion rice + turmeric brussels slaw // @thefirstmessclementines // @thefirstmesssalty maple squash // @thefirstmess
I know the season’s only just started, but man. I think it’s already got me trapped in its neon, crazy-making claws. This was a particularly harry week with some deadlines, projects on the up and up, people outright saying no to me, an ever-growing pile of Christmas garland in my living room, plus a scary wind storm/so much snow. And then, in the thick of it, the man I really truly love asked me to get up early one morning and make him a vat of kale slaw for a work function. He brought it up last week, I had forgot about it already, and was–admittedly–a huge dick about it.

He called me from work when I was in the middle of photographing a time sensitive thing (it was a stir fry sorta thing and it was fading fast). Lots of impatient “Uuuuugh” sounds and swears and sighs. I finally said: “You’re gonna have to pick up the ingredients tonight because I DON’T have time this week.” I’ve been making this kale and cabbage slaw with a creamy mustard dressing, some apples, scallions, sesame seeds, and a few other things. It’s so delicious that we’ve already ate it a bunch of times ourselves, plus we brought it to a potluck brunch a little while back too. Devoured every time. So I knew the ingredients off by heart and impatiently rattled them off. “The flat kale! Not the curly, blue-ish one.” + “The cashew butter’s going to be so expensive at that store, but ugh whatever.” and on and on.

I had made up my mind that I would just get up early the day of and make the whole thing instead of doing some prep the night before. Of course I barely slept that night and was miserable, even after two coffees. Just chopping away and not talking much. Using the mandolin slicer lightning fast to get it over with, even though it makes Mark so paranoid because I won’t use the hand guard (and, turns out he’s totally right to be paranoid). Anyway, he thanked me so many times, gave me a kiss goodbye, took the slaw to the work function, and made a point of texting me to say that everyone loved it so much. He’s a lot more patient, forgiving, and easygoing than I am. That calm energy always brings me back to the center when I’m taking things a bit seriously, being just a touch selfish or, more often, just irrationally freaking out.

I’m hoping he can help me embrace and become more of that calm life force over the next month or so. I really want a laser beam focus on good health and wellness through this holiday season. It’s so easy to slip and toss some principle aside, and then feel fed up by New Year’s eve because of all the sugar/pressure. There’s a lot of guides to help with not over-indulging in cookies and booze at parties this time of year (drink a ton of water and eat a vegetable-heavy meal at home first blah blah blah), but I want this effort to go deeper. A bit of a health and mind cleanse, but not in a creepy mind control kinda way. Just aiming for some peace, chill time and optimal health. Join me? ;)

This is another easy, weeknight main course kind of thing with hardy vegetables. Just a nicer version of an everyday supper at our house. I’m in the middle of some freelance food-related projects so there are scraps and halves of all kinds of vegetables/herbs in the fridge right now. The dinnertime move lately is a roasted vegetable + some grain + a slaw-ish-salad with seasonal accoutrements. The glazed squash is so delicious and sticky and awesome on its own though. I dress the whole thing with a fresh turmeric and clementine dressing. Nice and light, sweet, and pretty yellow. My first little crate of the citrus is deliciously sweet, so I’m hoping that’s indicative across the board.

Some other bits: I have a gluten-free and vegan chocolate chunk ginger cake on BAKED this week and a Thanksgiving-appropriate recipe for pot pie in The Washington Post too (hey ‘merica!). Also, I’m making the recipes here print-able now by linking to a Google document below the recipe title. Hope this is helpful for some of you! Big hearts this week xo

salty maple squash w/ ginger scallion rice + turmeric brussels slaw // @thefirstmesssalty maple squash w/ ginger scallion rice + turmeric brussels slaw // @thefirstmesssalty maple squash w/ ginger scallion rice + turmeric brussels slaw // @thefirstmess
salty maple squash w/ ginger scallion rice + turmeric brussels slaw recipe
print the recipe here!
serves: 2
notes: It might be helpful to pre-peel the squash before you roast, just for easier eating. I didn’t really do this and the experience was a touch more rustic, if you will (and I hope you will). Also, if you can’t find fresh turmeric for the dressing, just substitute 1 tsp of turmeric powder. I use a Benriner mandolin for shredding here.

squash ingredients:
1 small butternut or acorn squash, seeded + cut into 1 1/2 inch wedges
1 tbsp maple syrup
1 tbsp olive oil
1 1/2 tsp tamari soy sauce
salt + pepper

turmeric brussels slaw ingredients:
2 cups brussels sprouts, trimmed
1-2 scallions, sliced reserving white parts
1-2 tbsp chopped fresh dill
1 tbsp cashew butter (preferably raw)
1 tsp dijon mustard
juice of 1 clementine (like 1/4 cup)
1 inch piece of fresh turmeric, peeled
3 tbsp olive oil
2 tbsp sesame seeds

rice etc:
1 tbsp olive oil
2 inches fresh ginger, peeled + minced
2 scallions, sliced
2 cups cooked brown rice
1/3 cup pomegranate seeds/arils

Preheat the oven to 400 degrees F. Line a baking sheet with parchment. Lay the squash pieces on the parchment, peel side down. In a small bowl, whisk together the maple syrup, tamari, olive oil, salt + pepper. Brush this mixture on the squash (flesh parts; not the peel). Slide the tray into the oven and roast until the squash is tender, about 40 minutes.

Meanwhile, slice the brussels sprouts very thin into shreds. Toss them into a medium bowl with the sliced scallion, and chopped dill. In a blender, combine the cashew butter, dijon mustard, clementine juice, fresh turmeric, and olive oil. Season the mix with salt and pepper and blend on high until the mixture is totally smooth and incorporated, adding splashes of water if necessary. Pour 1/3-1/2 the dressing onto the brussels sprouts mixture and toss to coat. Sprinkle the sesame seeds on top and gently toss again. Set aside.

Heat the 2 tsp olive oil in a medium sauté pan over medium heat. Add the ginger and sliced scallions and stir until ginger has softened a bit, about 1 1/2 minutes. Add the cooked rice to the pan and stir to coat in the ginger scallion oil. Keep stirring and sautéing until the rice is warm, about 3 minutes. Season mix with salt and pepper.

Lay the squash slices in two shallow bowls/plates. Top the squash with the ginger scallion rice. Divide the brussels slaw among the two plates and garnish with extra turmeric dressing and pomegranate seeds. Serve warm.

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valentina - sweet kabocha20/11/2014 - 4:40 am

The colors of this plate are awesome. It seems perfect : the softness in rice and squash, the crunchy side of raw brussels sprouts, the creaminess of the cashew butter and the sourness of pomegranates.

Melanie20/11/2014 - 4:46 am

This dish looks so delicious! The colours look so pretty together. You’ve got talent :)

silja20/11/2014 - 5:05 am

sounds & looks delicious! however, after reading this mouthwatering description of that kale salad I’m very curious where to find the recipe for that one :)

Tori@Gringalicious.com20/11/2014 - 7:27 am

So delicious looking and so fresh and healthy too! As always, you are an inspiration!

The VegHog20/11/2014 - 7:45 am

What a colourful dish and wonderful photos! I’m so happy it’s squash season right now.

the-veghog.blogspot.co.uk

Stephanie20/11/2014 - 9:50 am

IT IS JUST AMAZING WHAT YOU COOK! THANK YOU SO MUCH FOR SHARING! YOU CHANGED MY LIFE!!!

Meredith20/11/2014 - 10:23 am

More gorgeous pics! Anything with turmeric is gold in my book! I was kinda hoping to see you incorporate those osage oranges/monkey balls I spotted in a couple of those photos. I’ve seen them around my area (northern VA), and know the seeds are edible but wouldn’t have the first clue what to do with them. What are your plans for them? Just decorative? They are pretty cool looking.

Laura Wright20/11/2014 - 10:31 am

Hey Meredith, my plans are purely decorative–that is, until now. I had no idea you could eat the seeds! I’m going to cut one today and take a look ;)
-L

Abby @ The Frosted Vegan20/11/2014 - 10:50 am

Agreed, sometimes it’s hard not to give into that sugar/boozy temptation. I just don’t want to come out on the other side of January and be all ‘what the eff happened?!’

Ashley20/11/2014 - 10:58 am

I am SO pumped to try this slaw!!!! Also, love your honesty in this post. I’ve had similar things happen with needing a potluck dish for the husband’s work functions. :)

shanna mallon20/11/2014 - 11:00 am

Totally relate.

All the colours – the flavours … sounds incredible!!

Ashley20/11/2014 - 11:49 am

I’m loving this recipe, as it sounds like my piecemeal fridge right now – leftover rice, some roasted squash, and some Brussels awaiting whatever fate comes their way. Sounds like lunch! And I love the story about your husband being the calming, centering, patient one. My husband is the same way and he, like yours, reminds me that I’m freaking out about nothing important and should just calm down. Thank goodness for them!

kristie {birch and wild}20/11/2014 - 11:50 am

This is one of the most creative and colorful bowls I have seen lately. I love the brussels slaw with pomegranate seeds. Beautiful :)

Shelly @ Vegetarian 'Ventures20/11/2014 - 1:17 pm

I can relate to this post more than I’d ever like to admit! I’ve been in the same boat of overbooking myself for freelance gigs lately and totally taking out my stress / frustration on my boyfriend (“Make your own dinner – I’ve been cooking all day”) and its totally wearing on me. I did finally turn in the biggest project of them all on Monday and it felt. SO. GOOD. Just keep your eye on the prize and make sure to relish on that relief moment when it’s all done and amazing and everything you wanted it to be. Cheers!!

Tracy20/11/2014 - 2:15 pm

I would really appreciate the recipe for the kale slaw too…thinking it may b e great for Thanksgiving.

sara forte20/11/2014 - 2:19 pm

this looks insane. “being a dick”…I know that all too well. Sounds like you have a lot of work on your plate, which always seems like such a blessing disguised as a burden. Hope this season also offers you rest and thanksgiving, sweet lady.

S Lauren | Modern Granola20/11/2014 - 4:03 pm

This looks amazing! I can’t wait to try this!

Jessica DeMarra20/11/2014 - 4:24 pm

I adore this post. Sometimes we do get so wrapped up in what we are doing, in our own little world, we forget what it is like to let things slide and be a little more patient. I know I do. I was so focused on photographing a recipe that I barely noticed my boyfriend tell me he was leaving the house and I almost forgot to kiss him goodbye! Needless to say, I was feeling like you, a dick.
This recipe is so colourful and vibrant, just what I need with the sun going down painfully early and the streets looking grey and bleak.

Tessa | Salted Plains20/11/2014 - 4:53 pm

These flavor combinations sound wonderfully warming and comforting. Beautiful. I’m with you on the peace and optimal health for the holidays…feels like that’s how it should be, right?

Meredith20/11/2014 - 5:48 pm

Hi Laura,

Let me know how it goes with the osage orange! :) I haven’t done any dissecting on one yet myself.

Kari @ Cooking with Toddlers20/11/2014 - 9:44 pm

Loved the post and the slaw is being made this weekend! Amazing.

Valentina @Hortus21/11/2014 - 8:31 am

Reading this post was sooo much fun! Even though i am super sorry about your finger…
I’m in a period in which i am submerging everything with turmeric, so that slaw looks super awesome! This whole dish does.
I am also super intrigues by that wacky looking citrus. Never ever seen one in my life!

Lindsey21/11/2014 - 9:39 am

this time of year everything is moving at a pace that i’m kind of never ok with, add work on top of it all, and it’s a touch craze-inducing. so being a dick to my man is something that happens all too often when i’m in that head space. this dish mighty mighty beautiful, and full of all the good stuff! those clementines! we haven’t gotten them here yet, but looking forward to when we do! all the best to you, miss! xoxo

Kathryn21/11/2014 - 1:36 pm

Trying to chill the eff out this holiday season? I’m so in. Life seems to have been so crazy recently and I’ve had too many of those crazy moments and spending time/energy arguing and battling against things which don’t deserve it. And yes to all the flavours you’ve got here. Super love that clementine. Stay warm friend!

Lisa @ Healthy Nibbles & Bits21/11/2014 - 4:49 pm

Gorgeous salad! Love all the different colors and textures going on in it!

Valeria - Life Love Food21/11/2014 - 6:28 pm

I, like you, am not usually the best version of myself when slightly under pressure, let alone when very under pressure like I am now. My man is a saint and always know how to calm me down, and also how to tollerate my mood swings…I feel very fortunate for it. It sounds like you have a lot on your plate, and hope work and projects and creativty will always be plentiful for you, talented lovely lady. Yet hopefully some inner peace and ease and calmer days will come sometime soon, too. Beautiful, vibrant dish, perfect to brighten these gloomy days.

[…] salty maple squash with ginger scallion rice. this […]

Sonia22/11/2014 - 8:27 am

Can you post the recipe for the kale slaw? That sounds delicious! Thanks.

Rebecca23/11/2014 - 1:16 am

Seriously love the vibrant colors of this dish!! Sometimes, it’s so nice to have someone that is the perfect balance to the crazy in our personalities–my husband is just the same. :)

Millie l Add A Little23/11/2014 - 4:24 am

This looks so comforting but healthy and so delicious!

Sini | My Blue&White Kitchen23/11/2014 - 11:15 am

What a colorful, utterly lovely dish, Laura! Sending you good vibes all the way from Finland (sans snow so I’m kinda jealous that you get to enjoy some white beauty) to Canada. xx

Austin Bay24/11/2014 - 8:28 pm

I love the story arc of this post & I couldn’t relate more…my boyfriend always reminds me to breath easy, especially during this time. Hope the holidays are great :) beautiful recipe!

hannah25/11/2014 - 8:52 am

This looks AMAZING Laura – your recipes are ALWAYS a winner :)
The squash reminds me of one of my favourite ever salads (which i make with coconut nectar instead of honey – it’s divine with the coconut oil
http://ascensionkitchen.com/pumpkin-chickpea-and-rocket-salad-with-raw-cashew-coriander-cream/) I’ll be trying your maple spin :)

Pig and Potato26/11/2014 - 7:16 pm

The colors in these photographs are delightful! The recipe looks wonderful. I’ll also be enjoying a veggie Thanksgiving. Thanks so much for sharing. Best to you and yours.

xo

leslie heuer30/11/2014 - 1:17 pm

We potlucked (a word?) thanksgiving dinner this year, my folks weren’t in the mood to cook so everyone brought along sides. I made just the squash component of this recipe and it was a big hit!! loved it!!

[…] – Tried and loved Salty Maple Squash, Ginger Scallion Rice and Turmeric Brussel Slaw. […]

[…] overindulging on vacation this week, I am craving salad. This looks like a nice, hearty dinner salad, and this one looks like a good savory salad (have you ever […]

[…]   If you love ginger as much as I do, take a peek at some of these great recipes… Ginger Lemon Tea Cranberry and Orange Zest Pop Tarts with Ginger Glaze from Dolly and Oatmeal Salty Maple Squash with Ginger Scallion Rice and Turmeric Brussels Slaw from The First Mess […]

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[…] myself to a third, fourth serving…). My original recipe only contains kale, but inspired by this Brussel Slaw I thought I’d add some brussel sprouts to this one too to create a little variation in […]

garden keeper’s pie w/ beets, lentils + creamy celery root mash

garden keepergarden keeperpulling up celery roots // @thefirstmesspulling up celery roots // @thefirstmessfor a garden keeper
I will be a wholehearted gardener for the rest of my life. I used to say I was more of a casual type with this hobby, but I think the tide turned over on that a while ago. If you are in desperate need of stillness and purpose, you can go into your own patch of dirt and dig, pull, prune, putter and marvel at what you’ve accomplished with your weatherworn hands. It’s water and sun and earth, all sculpted by our own determination. The land is ours and it lets us dig ourselves out of whatever rut we’re in. I used to laugh when my dad qualified his own love of gardening by quipping “They don’t talk back…”, but I get it now.  When my inbox is multi-paged, the bills are piling up, there’s drama at work, or when I’ve just had one of those days, you can find me out there with my big girl boots on, just getting dirty and feeling the feelings. The plants don’t talk back, obviously, but there’s a certain reassurance of your place in the world when you tend to them.

I planted a lot of things this year, all successful in some way or another. I think I inherited some special plant-y awareness from my parents/just actually listened to their advice because that little kitchen garden of ours really kept us in food for the last few months. I still have some greens out there, but I saved the pulling of my absolute favourite vegetable for when the Fall was certifiably cool. The celery roots. The ones that look like baby aliens, but taste like absolute heaven. Creamy textured, sweet, kinda grassy like parsley and, yes, celery-like.

But mine were so small! Nothing at all like those big, knubby, market ones. Lots of green leafy stalks and tangled up roots full of dirt, ie lots of bits to cut around before you had any real food. My dad advised that I put them in a low spot of the garden for maximal water absorption and then further explained why they can be a bit pricy: they have to take up so much real estate for so long! Next year I’ll get it right. In the meantime, I managed to scrounge up just enough for two dinners’ worth.

One night I roasted some rough dices with other roots and squash, served it with a spicy gingered quinoa pilaf and a wispy knot of kale, apple and fennel slaw on top. And the other, I served clouds of puréed celery root on top of these little pies–garden keeper’s pies as I’m calling them. I made some small dices of beets, carrots and butternut squash and slowly cooked them down with black lentils, vegetable stock, garlic, and rosemary. Small additions of balsamic vinegar and tamari round the flavours out, kind of ever-so-slightly reminding me of borscht. I much prefer this smoothed out celery root to the more traditional potato topping too. It’s a bit more interesting and light,  but comforting and familiar all the same. I know all of my American pals are coming up on Thanksgiving, so I wanted to offer up a main course option for the vegetable lovers. Side dishes can be a vegan/vegetarian’s closest ally at the holiday table, but a thoughtful main can make the heart glow just a bit fonder (not a Tofurkey kinda gal).

Since this one takes a little bit of extra choppin’, I was really excited that the folks from McClure Tables were able to hook me up with a gorgeous, hard maple chopping block right on time. Did you peep it in these photos? I just enjoy looking at it on my counter because it exudes this “strength to get the job done” vibe that I can really get down with. All of the scraps from their shuffleboards and other large scale products are turned into butcher block countertops, cutting boards, and chopping blocks. You have to respect a company that makes a true effort at zero waste.

They’re letting me pass a little kindness onto you as well by offering up one (1) butcher block cutting board to give away here! To enter the giveaway, please leave a comment on this post, telling me about your favourite holiday dish–a main, side dish, beverage (non-denominational, non-dairy nog anyone?), dessert, little snack, whatever! (yes I just said “holiday dish” like an adorable grandma *blushing emoji face*) I figure just recalling a seasonal fave will get us all in an appropriately festive mood, right? Giveaway is open to US residents only and I’ll take entries until next Tuesday (November 18th) at midnight. The winner will be notified by email the following Wednesday. Good luck, lovelies! xo Giveaway is now closed. Thanks!

gnarly celery roots // @thefirstmessfor a garden keepersteamy celery root // @thefirstmessgarden keepergarden keepergarden keeper
garden keeper’s pie w/ beets, lentils + creamy celery root mash recipe
print the recipe here!

serves: 4
notes: These are rough measures, but this isn’t a fussy endeavour by any means. You’re just making one big sauté, thickening it with arrowroot, topping it with a rustic mash and baking it until the whole thing bubbles and browns. Some cooked beans would fill in nicely for the lentils. Just make sure you throw them in closer to the end of the cooking process.

filling ingredients:
1 tbsp olive oil
1 cooking onion, diced
2 cloves of garlic, minced
1 sprig of rosemary, leaves minced
4 sprigs of thyme, leaves removed + divided
pinch of chili flakes (optional)
2 tsp balsamic vinegar
5 cups-worth of small diced, hardy vegetables (I used a mix of butternut squash, carrots and beets)
1/3 cup black or french lentils, rinsed
2 1/2 cups vegetable stock
1 tsp tamari soy sauce
salt + pepper
2 tsp arrowroot powder
1 tbsp cold filtered water

celery root mash ingredients:
3 cups peeled + 1-inch-diced celery root
2 cloves of garlic, peeled
1 1/2 tbsp olive oil + extra
1/4 cup unsweetened almond milk
salt + pepper

Preheat the oven to 400 degrees F. Lightly oil 4 ramekins/cocottes/mini gratin dishes with at least 8 oz/1 cup capacity. Place dishes on a sheet pan and set aside.

For the filling, heat the 1 tablespoon of olive oil in a large pot over medium heat. Add the diced onion and sauté until very, very soft, about 5 minutes, stirring often. Add the minced garlic, rosemary, thyme, and chili flakes (if using) to the pot and stir. Sauté until the garlic is very fragrant, about 45 seconds. Add the balsamic vinegar and stir. Add the 5 cups of diced vegetables and the lentils to the pot and stir to coat everything in the oil. Season heartily with salt and pepper. Sauté the vegetables and lentils another two minutes or so, stirring often. Add the vegetable stock and tamari and stir. The liquid should cover all the vegetables and lentils nicely, by about a half inch. Bring the mixture to a boil and then simmer until the vegetables are tender and the lentils are just soft, about 45 minutes. It helps if you place a lid on top of the pot slightly askew, leaving a little gap for air to escape.

When the filling is done, in a small bowl mix together the arrowroot powder and cold water. Scrape this slurry into the pot with the filling and stir to mix it in. Remove the pot from the heat.

For the celery root mash, place the diced celery root and garlic cloves in a medium saucepan. Cover the vegetables with cold water/vegetable stock if you like, and then place the pot over medium heat. Bring the mixture to a boil and then simmer until the celery root pieces are tender, about 15 minutes. Drain the celery root and garlic, and place it in a food processor fitted with the “S” blade. Pulse the vegetables a couple times to get them moving. Add the olive oil, unsweetened almond milk, and some salt and pepper. Run the motor on high until you have a cream, homogenous mixture. Check it for seasoning and adjust if necessary.

Divide the filling amongst the 4 oiled dishes. Then, divide the celery root mash among the tops of the 4 dishes, smoothing it out with a butter knife or spatula. Drizzle a bit of olive oil on top of each pie and sprinkle with salt, pepper, and thyme leaves. Place the assembled pies back on the baking sheet and slide into the oven. Bake the pies until the filling is bubbling and the tops are very lightly browned, about 20 minutes.

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Debbie G13/11/2014 - 6:37 am

OK, this really means fall is here. Looks yummy!

Betty Bake13/11/2014 - 7:10 am

I love this post.
I am gardening and growing some produce and I think the bug has bitten me.. I don’t think I can go back to not growing some food!
I love this post – I smiled when I read it and nodded along.
Beautifully written

Betty

suzanne13/11/2014 - 7:18 am

new to you site and loving it. great photos and writing. we have a garden in the suburbs of Boston and our holiday tradition is to pick all the roots remaining Thanksgiving morning and roast them along with potatoes that were dug a few weeks ago. the thyme and sage are still going strong so they go in as well. it’s always beets, turnips, winter radish and leeks. Next year I’ll try my hand @ celery root. I love them but haven’t given them a try.

Claudia13/11/2014 - 7:23 am

agree, it is so much fun going out in your garden and picking your own food! I just had a smoothie with chard from my yard (also in Boston subburb).

Ouida Lampert13/11/2014 - 7:24 am

Lovely post, this. Brilliant photos.

My favorite holiday dish is actually the combination of cranberry sauce and sage-y cornbread stuffing/dressing. Not mixed together – just eaten together.

Gail13/11/2014 - 7:36 am

I love a sugar pumpkin stuffed with all kinds of goodness and then baked

Tori@Gringalicious.com13/11/2014 - 7:38 am

I had a garden a few years ago an I miss it so much. I love to go out and pick fresh stuff too. Beautiful pictures and yummy recipe!

Liesel13/11/2014 - 7:46 am

Gorgeous photos! Your post makes me want to get more adventurous in the garden next year.

Favorite holiday dish – cranberry relish.

Kate13/11/2014 - 7:48 am

I love all things sweet potato during the holidays.

Elizabeth13/11/2014 - 7:56 am

Such a beautiful post!! I could look at those pictures all day. I have such a fond memory of eating my grandmother’s dill bread at every Thanksgiving and Christmas holiday meal. And now I will be making it for the first time this year. The smell and taste instantly transports me back to those meals.

Warmly,

Elizabeth

Laurie13/11/2014 - 8:29 am

I’m a stuffing kind of girl…Love your recipes and trying this one for dinner tonight. Thanks for the giveaway.

Hannah Siegmund13/11/2014 - 8:37 am

My favorite holiday dish usually involves fresh baked goods or roasted veggies. This year I’m craving roasted brussels sprouts and pecan pie. It just creates a wonderful sense of home.

Beautiful pictures!

cori13/11/2014 - 8:45 am

I always love pumpkin pie

Saniel13/11/2014 - 8:48 am

This recipe looks supper yummy, could I make ahead and freeze?
Stuffing/Dressing stuffed into tofu then deep fried-Tofu’s Little Pocket of Happiness. The best thing my mom makes during the holiday and some homemade orange cranberry sauce. Can’t wait. Thanks

Laura: Hi Saniel, I haven’t tried freezing this, so I’m not sure how it would perform. I know the beet/lentil filling would be fine. I’m just not sure about the celery root mash–I don’t know if it’s starchy enough to keep its integrity after a freeze. Might be worth a try though!

Nadine Joy Kurland13/11/2014 - 8:51 am

This looks wonderful. Stuffing is usually my favorite Rhsnksgiving side but I could see this taking it’s place!

annie13/11/2014 - 8:53 am

YUMMMMM!!! My favorite holiday meals consist of turnip and sweet potato mash, and anything gingery like cookies (preferably a delicious raw/vegan version) and literally anything pumpkin. Can’t wait to try this celeriac mash! THANK YOU!

Claire (Eat Well. Party Hard.)13/11/2014 - 8:54 am

It’s already been said, but to restate: beautiful reflection on what gardening really is and means to those who do it. Having on the road/not in my own space for so long, I find myself iiiiitching to engage in more tactile creation–i.e., the kind that doesn’t involve a computer–now that I’ve begun putting down some roots (ha!) in this new city.

There’s a big ol’ ratty yard behind our place, still pretty torn up by the previous tenants’ dogs. I’ve got big gardening plans for it once early spring hits :)

xo

Hannah M.13/11/2014 - 8:55 am

With thanksgiving right around the corner, the first thing that comes to mind is my aunt’s wild rice-cranberry-pecan “stuffing” (totally vegetarian, no turkey involved). She mixes in tiny baby brussels sprouts, too… :)

Monika J13/11/2014 - 9:10 am

Yum, this looks awesome. As for favorites, we love experimenting with cider and cranberry cocktails! :)

Glenda Alexander13/11/2014 - 9:10 am

One of my favorite holiday dishes is a homemade cranberry sauce with apples and ginger and cinnamon.

Catherine Jackson13/11/2014 - 9:31 am

My favorite holiday dish is roasted vegetables. My mom and I always chop us whatever veggies we have on hand (usually sweet potato, beets, any variety of winter squash, carrots, parsnips, brussel sprouts, ect) toss them in olive oil and some basic seasonings and then roast them! They veggies carmelize in the oven and the flavors all come together to make the best side dish ever. Plus, it is so simple! I can eat this dish anytime of the year truthfully!

Erika13/11/2014 - 9:33 am

I live on a farm, but have never had any luck with vegetable gardening. (We grow hay for horses and such.) So I am thrilled with my CSA membership.
My must have for the holidays is sweet potatoes in any form. Recently my sister in law has been making them Creme brûlée style. She spreads mashed baked sweet potatoes in a pan and tops with brown sugar then it goes in the broiler to get crunchy on top. Not the healthiest, but a delicious treat for the holidays.

lana13/11/2014 - 9:43 am

so cleaver with your layering!

i can’t wait for christmas to remake this roasted veg salad, it is SO GOOD: http://www.sproutedkitchen.com/home/2013/11/14/autumn-salad-with-horseradish-vinaigrette-news.html

Katey13/11/2014 - 9:43 am

I recently found your blog and just love the way you use fresh produce.

My favorite holiday dish is roasted vegetables. I love some kind of mixture (and love variety), toss with olive oil, generously sea salt and pepper and then will sprinkle a dash of crushed red pepper or, a new recent favorite, is a honey aleppo pepper dried blend. Smokey and a little sweet with roasted vegetable deliciousness. I just joined a CSA and am anxiously awaiting my first winter share delivery!

jackie13/11/2014 - 9:43 am

I tried my first celery root this season! I’m glad to know another (beautiful) way to use them. My favorite holiday dish is an apple crumble pie from the Applehood Motherpie Upstate NY regional cookbook. My mom makes it every Thanksgiving, and now I have made it the past few Thanksgivings I haven’t been able to be at home. Eating it reminds me of family.

Alison13/11/2014 - 9:44 am

Love cranberry sauce.
Can’t wait for Thanksgiving!

jessie WM13/11/2014 - 9:54 am

First of all, LOVE UR BLOG!

Then, I L.O.V.E. gardening and dream of one day having a small house on a great big land so i can have a great big garden and grow many/most of my produce! I studied in horticulture but have since moved back to the city (Montreal, QC…Can u tell i’m mostly french?) and moved from appartment to appartment, never long enough to really grow even balcony tomatoes or what-not. But now i recently moved to a nice little appartment just outiside the city and feel like i can stay here a while! So can’t wait for spring to start my seedlings and grow a few things in the summer! But for now i’ll just enjoy whatever fall and winter has to give!

Wich brings me to Thanksgiving/Holiday favorites! Allthough i LOVE stuffing (vegan of course) and sweet potato mash w/ maple sirup and pecans (YUM!), my FAVE of all is the simplest of all, potato salad. But not any potato salad…My dad’s potato salad cuz he makes it like my russian grandma used to make. It’s super simple with an oil/vinegar dressing and green onions. But what makes it EXTRA special is the most important part: the fresh dill!!!! Don’t forget thye frsh dill! Mmmmm…

Kate13/11/2014 - 9:54 am

A beautifully written post about gardening and life. Before living in Canada my favourite holiday dish was brown bread (better known here as soda bread!) ice cream that my mother makes just for Christmas which I will get to have this Christmas for the first time in five years! I could make it myself but its not quite the same experience. Pumpkin pie has become a new favourite though…..

Kelly G.13/11/2014 - 9:55 am

I love the hazelnut biscotti my mom makes for christmas morning!

molly yeh13/11/2014 - 10:04 am

eeee!! these are the cutest! and i love that shot of your kitchen sink, the way the light falls on all of those little tomatoes. so pretty!!!

errrmmm favorite holiday dish… anything with marzipan :)

Meghan13/11/2014 - 10:09 am

Favorite holiday dish? So hard to pick! I’m going with a butternut squash, white beans, kale, and cranberries casserole. No sugar for the berries; I love their super tart bite against the sweet squash. But this pie! My family *might* be getting a little sick of the squash and white beans; this looks like a great alternative.

Sherrie13/11/2014 - 10:11 am

One day, when I grow up, I wanna be a gardener just like YOU! I can’t wait to have a little piece of land to mull over and nourish because I am in desperate need of some stillness {fact}.
You know what, my favorite holiday dish is just straight up rustic mashed potatoes with or without a little gravy but definitely with a good amount of salt and black pepper. This McClure board is a beaut! xo

diana @ veggienextdoor13/11/2014 - 10:13 am

Homemade cranberry sauce is my favorite but I only make it for the holidays!

Karina13/11/2014 - 10:16 am

Thanks! I love stuffing and mashed taters. And Platte County pie.

Patty K13/11/2014 - 10:21 am

I have so many holiday favorites, but I always have to make Spritz cookiies. I already have one batch in the freezer of green Christmas trees. Next – red poinsettias.

Julia13/11/2014 - 10:24 am

My favorite holiday dish is a Brussels sprouts and pomegranate salad drizzled with a nut oil like pistachio or walnut. I crave “greenery” after all the heavy holiday eating during the silly season. My salad seems like a fine intro course for the pie you’ve presented here. Lots of veggie goodness! Now I wonder what to make for dessert…

valentina - sweet kabocha13/11/2014 - 10:24 am

I would pay to have a small garden to plant my favorite veggies. Maybe one day, who knows :)
This variation with the celery root instead of traditional potato layer seems flavorful and healthier ^_^

liz13/11/2014 - 10:30 am

I like stuffing!

Shannon S13/11/2014 - 10:33 am

Homemade cornbread stuffing is by far my favorite. Can’t have a winter holiday without it!

Maddie13/11/2014 - 10:36 am

My favorite holiday food is grean bean casserole with crispy shallots. I could probably eat a whole baking dish of that for dinner.

Abby @ The Frosted Vegan13/11/2014 - 10:38 am

I always have the absolute best of intentions every year to get a garden going, perhaps when we get into a house with a proper yard, I’ll make that transition! For me, Thanksgiving is alllll about the mashed potatoes. Although, after taking one look at this, I’m ready to dive into that celery root mash : )

kw13/11/2014 - 10:38 am

this is really pretty…my favorite is a really deep molasses gingery bread with nuts and dried fruit…spicy and warming for the winter.

thanks for your posts…love to keep reading your insights.

Kristina13/11/2014 - 10:39 am

I love the pumpkin pie with coffee after Thanksgiving dinner. For me, it’s the coziest moment of the whole season.

Kerianne13/11/2014 - 10:44 am

This looks delicious! I love surprising everyone with roasted brussel sprouts, i’ve turned many people onto loving them! :)

stacey13/11/2014 - 10:51 am

So many holiday favorites…roasted smashed fingerling potatoes, sweet potato biscuits, cranberry /ginger relish, lentil/nut loaf, broccoli casserole, white bean casserole, I could go on and on, but actually, my most favorite part is when you get to the bottom of your plate and you have little bits of each dish all mixed together…yum! Love your blog and thanks so much for the chance to win.

Lauren13/11/2014 - 10:54 am

My new fav is roasted carrots tossed in a walnut pesto as a side. I had it at a restaurant in Brooklyn and will be making it for American Thanksgiving and Christmas!!!!

Lane | Green Spirit Adventures13/11/2014 - 10:55 am

This entire post is just too beautiful and your words about gardening resonate so deeply with me. I’m dying to try this recipe, though unfortunately I’ve never been able to find celery root! I’m definitely going to keep my eyes peeled now.
I think I’m drooling over that cutting board just as much as the food photos! So stunning. :)
Growing up my favorite holiday dish was always the cranberry sauce my grandmother made. I’ve also always been particularly fond of any sort of sweet potato/rutabaga mash, or stuffed pumpkin.

ali13/11/2014 - 10:56 am

love my maple walnut cranberry sauce… why don’t i make it more???????

Suzanne R.13/11/2014 - 10:59 am

My favorite holiday dish is some combination of roasted vegetables, some roots, some brussels sprouts, with a hint of maple syrup and chestnuts.

Bear Banonis13/11/2014 - 11:02 am

I love the vivid red color of these pies! It gives me another reason to try and incorporate more lentils into my cooking. One of my favorite holiday recipes is Sweet Apple Dumpling Squash stuffed with wild rice, cranberries and almonds.

Laura W.13/11/2014 - 11:08 am

This is beautiful! Favorite holiday dish–apple-raisin stuffing. It’s the only reason to make a turkey at Thanksgiving!

Judy Carroll13/11/2014 - 11:11 am

I would have to say stuffing – of any kind any mixture…just love all those wonderful flavors in my MOUTH! Yummy!

Scully13/11/2014 - 11:15 am

The chopping block is gorgeous! My favorite holiday dish is green bean casserole. I will probably end up consuming 4 of them in the next 2 months.

Tail13/11/2014 - 11:19 am

Another beautiful post. Your pictures do it for me every time! A favorite holiday meal for me is a chickpea and veggie socca made for thanksgiving morning, when everyone is lazing around enjoying the calm and togetherness.

Courtney13/11/2014 - 11:23 am

I just love winter squash in its many forms.

Jessica13/11/2014 - 11:32 am

This looks so great! My favorite holiday dish is from an old issue of Gourmet (RIP) for vegan shepherd’s pie filled with parsnips, carrots, mushrooms and herbs in a rich red wine sauce and topped with a celery root and potato mash.

And those chopping boards are beautiful!!

Ashley13/11/2014 - 11:39 am

That second to last photo spreading the potatoes!!! (all the photos, obvz) This is beautiful! Love your words. Stuffing is where it’s at for me. A pretty traditional, herby, stuffing.

Debbie G213/11/2014 - 11:40 am

The recipe and chopping block both look amazing. And, the beet colour is so festive. I recently tried Heidi Swanson’s Beet Caviar recipe and it was a big hit with crackers and goats cheese. It will make a gorgeous red Christmas appetizer for all the vegetarians in my family. And, always for dessert, we have Delia Smith’s Sticky Toffee Puddings. MMMMM.

Bianca @ Sweet Dreaming13/11/2014 - 11:53 am

sweet potatoes!!

Akshaya Bhat13/11/2014 - 11:54 am

Hi gal

I am pretty new to your sight. I was sent here by Eathsprout. You girls are so beautiful. I love cooking, I have been vegetarian all my life, vegan for the last two years and I am loving it. Reading your posts gives me the same feeling you get when you sip a warm hot cocoa with slight ginger while cosy in your pajamas and on the couch. I can relate to you at various levels. Thanks for the wonderful site.
My favourite holiday recipe is this vegan eggnog that I make with raw cashews and coconut milk, nutmeg, vanilla and a dash of cinnamon. I also enjoy a warm cup of turmeric, ginger, carob almond milk.

Lee Anne13/11/2014 - 11:58 am

Hi Laura!! Yummm can’t wait to make these guys. Favorite holiday dish by far is a nut loaf that my vegetarian family has been making ever since I can remember. My dad adapted the recipe from a greens restaurant cookbook, and it’s composed of brown rice, a variety of nuts, some veg, cheese, and bound with eggs I believe. It is absolutely killer when pan fried and eaten in sandwiches the next day, with ample amounts of cranberry sauce if possible!

Denise Gomez13/11/2014 - 12:12 pm

My favorite holiday dish/dessert/breakfast has to be a toss up between pumpkin tofu pie (lightly sweetened with pure maple syrup) and persimmon pudding (sweetened with just super ripe Hachiya persimmons, and a splash of brandy). The spices are all the same, and sometimes I even mix the pumpkin and persimmon in either recipe, just to be adventurous.

Simone13/11/2014 - 12:20 pm

What a delicious looking dish! My favorite thing to eat at holiday time is definitely macaroni and cheese. I’m from a southern family and we use a very specific (and secret!) recipe. I would eat it every day if I could — but then it wouldn’t be special.

Thanks for the giveaway, Laura!

laura z13/11/2014 - 12:24 pm

I love sweet potato mash and cranberry orange relish. Delish!

Kristina N.13/11/2014 - 12:41 pm

Beautiful dish and lovely board! My favorite holiday dish would have to be kimchi soup. I know, strange, but I am half korean and grew up always have some form of kimchi during the holidays. I hated it as a kid, but definitely crave it now that I’m older.

Jo13/11/2014 - 12:47 pm

I seem to change up my vegetarian thanksgiving main dishes every year (so many great options!), but without fail I always make some pumpkin sage risotto, which is just the perfect creamy accompaniment to whatever else I’ve whipped up.

Sharen Young13/11/2014 - 12:48 pm

Lovely looking dish. Our favorites holiday dish(es)are old-time cornbread dressing and my Mom’s regular(with lots of walnuts) stuffing. I always put some stuffing on my turkey sandwiches.

Shannon13/11/2014 - 12:53 pm

The butcher block is just incredible. SO gorgeous! Your garden keeper’s pie reminds me of a wonderful, similar dish called “red dragon pie” using adzuki beans. Check it out. My favorite holiday dish is Sweet potato pie – such a perfect mix of sweet, savory, and decadence. Thank you for the chance.

Jenalle13/11/2014 - 1:27 pm

Can’t go wrong with bevvy’s!

Last year I prepared an ‘adult milkshake’ that was posted by Heidi Swanson which included vanilla ice cream, Lillet Blanc and buttermilk. It was divine.

This year I am going to attempt a dairy-free version with cultured coconut yogurt, vanilla coconut ice cream and Lillet Blanc (or maybe I’ll try with spiced whisky!).

There’s something so warming about the shake despite it being made with chilled ingredients. A winner for me!

Melissa Turner13/11/2014 - 1:29 pm

My favorite non-traditional dish is cheese fondue. It goes spectacularly with holiday leftovers the next day!

Shoshana13/11/2014 - 1:59 pm

I look forward to my mother’s pumpkin pie every year!

Kimberly13/11/2014 - 1:59 pm

I love mashed potatoes. Classic and wonderful.

MBridges13/11/2014 - 2:09 pm

Roasted sweet potatoes with maple syrup and pecans. Heavenly!!

Martine13/11/2014 - 2:14 pm

Unhealthy answer: Grandma’s mashed potatoes! Healthy answer: roasted Brussels sprouts with maple syrup and hazlenuts.

Sondi13/11/2014 - 2:16 pm

I am envious of your gardening prowess! I mostly have a black thumb, which makes gardening a frustrating, want-to-rip-my-hair-out type of thing rather than a form of meditative relaxation. The photos of the recipe are gorgeous. I don’t use celery root very often, and it’s nice to discover a new way to use it! Surprisingly, I have everything in my fridge and pantry right now to make this delicious-sounding recipe, except for the celery root! Might be time for a trip to the grocery store…

Mariela13/11/2014 - 2:22 pm

This looks beautiful, and delicious. I have always fantasied about moving out to the middle of nowhere just to grow stuff. So idyllic, right!?

Because Puerto Rican Christmas food is meat heavy, during the holidays I go straight to the rice bowl. My mother has mastered the art of making beautiful, delicious rice dishes studded with onions, peppers, herbs, and lots of aromatics, always simple, always humble, tasty!

Ree13/11/2014 - 2:26 pm

You had me at “I will be a wholehearted gardener for the rest of my life.” I really look forward to your posts and the way you ‘see’ things. OK! My must-have, very-most-favorite ‘dish’ for Thanksgiving is Cranberry Sauce, made with sugar, orange juice, and fresh cranberries. I make it at least a day ahead of time so that the flavors can meld. I make it even though I’m the only one in the family who really likes cranberries!

MJ13/11/2014 - 2:34 pm

I’m pretty new to the site, but I’m so glad I found you! I’m starting to think about our Thanksgiving meal, and I’m delighted to come across such a delicious looking (vegan) dish! And the beets speak to my guy’s Lithuanian roots. Keep ‘em coming!!!

Caitlin | Our Natural Heritage13/11/2014 - 2:41 pm

Thank you for this email and Happy Holidays! I look forward to my mom’s mash potatoes the most!

Rachel13/11/2014 - 2:47 pm

Beautiful chopping blocks, beautiful food.

Favorite Thanksgiving food is, hands down, the roasted brussel sprouts topped with all sorts of yummies I decided to add to the table a few years back. Nobody knew they actually liked brussel sprouts before then. ;) And I see I am not alone, as there are some other brussel sprout lovers up in here!

Julia R.13/11/2014 - 2:47 pm

My favorite holiday dish is the deviled eggs my family makes as a Thanksgiving appetizers. It’s all about the perfectly cooked egg, a good grainy mustard, a few red pepper flakes for some kick and a drizzle of olive oil to make them so mouth-wateringly decadent. I could in theory make them at other times of the year, but in my family they’re a tradition that starts off the holiday season. Can’t wait!

Also the cutting board looks so lovely, as do the pies!

Pam Spettel13/11/2014 - 2:48 pm

I love the name of your *holiday dish*- garden keeper’s pie! Being a garden keeper has a lovely ring. Love the photos of your celeriac, which inspire me to plant some next season.

Thia13/11/2014 - 2:59 pm

Laura,
What a luscious twist on a shepherd’s pie! The color is gorgeous and I love the presentation in individual gratin dishes. Definitely a great main for a veg Thanksgiving. Thanks for the yummy ideas!

My fave holiday dish? That’s a tough one. Maybe a toss up between a mushroom stroganoff, a stuffed squash with roasted autumn and winter veggies with a legume, and maybe a roasted vegetable torte. Ah, but there’s also a creamy polenta topped with a mix of chopped butternut, chard or spinach, and mushrooms….hmmm…it’s a hard call.:)

Whatever you’re serving, I hope your holidays are bright and cheery.

Alex S13/11/2014 - 3:06 pm

Fried oysters-it’s a family tradition.

diana13/11/2014 - 3:09 pm

leek and chevre tart with grainy mustard
wild mushroom /cheese/nut loaf from the Greens cookbook
squash galetttes
small apple tarts
cheeseboard
rosemary shortbread
gail ambrosius chocolates ( the ones you pair with wisconsin beers are fun for the holidays)

Meredith13/11/2014 - 3:32 pm

I love this! Your blog is definitely one of my favorites. Your pictures are always beautiful & I so enjoy your thoughtful writing in addition to the delicious recipes. So inspiring!

My favorite holiday dish is a classic – pecan pie.

Laurel13/11/2014 - 3:37 pm

I love good ole mashed potatoes on Thanksgiving :) I was raised by my grandma who grew up on a potato farm in Idaho so potatoes have always been at the center of what we eat and have sentimental value to my grandma as well. I am naughty and eat them with ketchup!

Victoria13/11/2014 - 3:39 pm

My favorite holiday treat probably has more to do with the making than the eating. Once a year, my 6’6″” Texan father bumbles into the kitchen to make hot Dr. Pepper. Yes. Hot Dr. Pepper. He grandiosely gets out a pot, pours the sugar laden teeth-eating sugary beverage on the stove, and gets downright giddy as he heats it up. He slices lemons into rounds and tosses them in. Then each person gets a clear glass mug with a slice of lemon.

Hilarious.

Kaitlin G13/11/2014 - 3:45 pm

I love the hustle and bustle, the meals that take hours to prepare and 30 minutes to consume, and time spent with family. However, the best part for me is the day after. All the leftovers of stuffing, potatoes, sauce, and green beans magically taste better the second day. . . maybe because it allows me to relive/remember the beautiful chaos of the day they were made.

Heather13/11/2014 - 4:07 pm

This looks delicious and I cannot wait to make it! My favorite holiday dish is green bean casserole….it never gets old! Chewy ginger cookies also come in a close second.

J.S. @ Sun Diego Eats13/11/2014 - 4:38 pm

Its a toss up between stuffing and caramelized white chocolate pumpkin cheesecake I always make :)

Steph Chia13/11/2014 - 4:38 pm

GRAVY! with a side of everything (fresh cornbread, mashed herbed sweet potatoes, turkey legs.. mmmm)

Gorgeous pictures and beautiful meal!! Love this!

Anon13/11/2014 - 5:00 pm

My mom’s pumpkin cheesecake!!!

--anu13/11/2014 - 5:05 pm

I’ve been thinking about mashed potatoes and cranberry sauce recently :) We don’t eat either at any other time of year so these are both very seasonal for me. I really should just make them at other times, somehow it never even occurs to me.

Elle13/11/2014 - 5:31 pm

My favorite holiday dish is usually the pumpkin “pie” which is never pie but various alternatives, like raw vegan pumpkin cheesecake or a pumpkin tart with chocolate ganache.

Annie Nicole13/11/2014 - 5:46 pm

My favorite is always homemade ravioli with homemade ricotta and kabocha squash filling :)

Natalia M13/11/2014 - 5:47 pm

I didn’t grow up in the US, and when my family moved here, we usually stuck to our own traditional Ukrainian dishes. My diet has evolved since then, I focus on eating more fresh produce and healthy dishes while jumping on the American traditions but still with influence from my home country. We never had specific dishes for different holidays, dinner was usually based on what’s seasonal and affordable. So our meals were simple. That’s how I cook now, simple and seasonal and once in a while bringing a hearty factor into it. My favorite dish during the holidays happens to be roasted root vegetables in any form (salad, casserole, breakfast hash, etc.) I can also eat it all year round, and for any meal of the day. Followed by a chocolatey dessert preferrably, with tea or coffee. I have yet to meet a Westetn European who will eat dessert without some sort of a warm beverage.

Holly Michelle13/11/2014 - 5:48 pm

My favorite holiday dish is homemade, from scratch stuffing w/ homemade gravy:)

hannah13/11/2014 - 6:08 pm

Looks Ah-mazing as always Laura :) the very best sort of “humble pie” and I’ll happily eat some!
Oh and that gingered quinoa and slaw? YES PLEASE! recipe share?
h x

thefolia13/11/2014 - 6:37 pm

I can’t wait to try this dish! I am pulling up my beets now. Happy Nesting.

Kaley13/11/2014 - 6:41 pm

Love the post!

Around the holidays, I always look forward to a seasonally-inspired salad/bowl of goodness with greens, grains, some type of fruit and roasted vegetables…and maybe a sprinkling of feta cheese (my favorite). The truth is I’m always the one contributing the salad!

Sarah Nikolovska13/11/2014 - 6:45 pm

There are so many holiday dishes that are just so lovely, most of which I can’t eat anymore but I’d have to say above all others is trifle, sweet, creamy loveliness. And do you really have a recipe for non-dairy nog???? Can you please post it. I would be so grateful!

cheri13/11/2014 - 7:03 pm

Harvesting from one’s own garden is nirvana for me. Aside from all the delicious food one can prepare for a holiday meal, my beverage of choice is always champagne. It elevates holidays as well as one’s mood. Cheers!!!!

Deb|EastofEdenCooking13/11/2014 - 7:14 pm

As soon as cranberries are in season I make 3 batches of traditional cranberry sauce. I can enough to last the entire year and for gifts too. No matter what else is going on, making the cranberry sauce always takes me to a holiday place of mind. It is a wonderful way to begin the season!

Sarah13/11/2014 - 7:21 pm

Great giveaway! I am all about the side dishes, but Thanksgiving just wouldn’t be Thanksgiving for me without pumpkin pie!

Kerry13/11/2014 - 7:21 pm

Butternut squash lasagne!

Jan Scholl13/11/2014 - 7:24 pm

We always have mashed rutabaga. Nothing special about the actual recipe. Just some butter (I use Earth Balance) and salt and pepper. It is memorable because of my gramma. She was from Scotland and root veggies are a big deal there. So one year, rutabagas was what we found at the table and I have now passed it down 5 generations. And soon to be 6. Love them.

Becca13/11/2014 - 7:58 pm

Rice pudding always makes me think of the holidays. Must be my Swedish roots!

Christina13/11/2014 - 8:27 pm

My favorite holiday dish is a sweet potato casserole my mom always made with cranberries and a brown sugar and oat streusel. I’ve tried other, more, shall we say, sophisticated sweet potato sides, but that’s the one that tastes like home.

Susi Brust13/11/2014 - 8:50 pm

Love your blog and can’t wait to try these garden keeper’s pies. My favorite holiday dish is Roasted parsnips and sweet potatoes with caper vinaigrette from Plenty – it has become a Thanksgiving and Christmas tradition in our family. Susi.

Cindy A.13/11/2014 - 9:00 pm

My absolute favorite holiday side dish is sweet potato souffle. Yum!

sarah13/11/2014 - 9:00 pm

stuffing!

jaime : the briny13/11/2014 - 9:19 pm

ah gosh, laura, you’re just the best. your posts are like books i can’t put down. i loved your thoughts on keeping a garden and i love these pies. i don’t think i have a favorite holiday dish but i love drinking brandied up eggnog with my parents around christmas. thanks for the beautiful reminder. :)

paula I13/11/2014 - 9:41 pm

I love cranberry agrodolce, sweet, spicy and so delicious. It is not at all like a regular sweet cranberry sauce.

Jade Sheldon-Burnsed13/11/2014 - 10:01 pm

Every year I make special desserts. One tried and true is my recipe for candy cane macaroons…

Terry Covington13/11/2014 - 10:19 pm

What an astoundingly beautiful recipe! I loved what you wrote about gardening. My favorite side has to be just plain, classic mashed potatoes. Just so many warm memories evoked by that, of past holidays when I was younger. Thank you for the opportunity to own one of those gorgeous chopping blocks, as well.

Regina Niagara13/11/2014 - 11:50 pm

I was really jazzed to enter this contest and then you whip out your Americans only clause. Pffffft. Yeah, I pfffft’d you.

Laura14/11/2014 - 1:19 am

Sautéed mushrooms and diced red peppers, with a dollop of sour cream, shredded gruyere, and seedy mustard, baked in circles of puff pastry.

Carly14/11/2014 - 2:21 am

I love sweet potatoes with pineapple and marshmallows.

Crushing On - Chez Us14/11/2014 - 3:05 am

[…] veggie pie – great meal to warm up […]

Meghan14/11/2014 - 3:14 am

Your food is honestly breathtaking. Everything about it; where it comes from, your flavors, your perspectives, your photography (!), and the vibrancy and verdancy that radiates out from ground to plate. It’s inspiring, really. Thank you. This recipe is a beauty; a definite keeper on my holiday table.

And as for my own favorite holiday dish? I’m a sucker for my grandmother’s cooking, all hailing directly from Germany (specifically her cookies at Christmas time)!

Olivia14/11/2014 - 5:28 am

Those boards look beautiful!
My favorite side is dish is stuffing–ALWAYS stuffing… not that it’s ever stuffed in anything! We have an old traditional recipe and a large family, and while my dad cooks most of the meal, the stuffing is always my mom’s deal and she ends up making three or four different versions because of all the different dietary demands of our big ol’ weirdo family :) can’t wait!

Emma14/11/2014 - 5:46 am

What scrumptious looking pies! Lovely to see you used celery root (or celeriac as we call it here) – it’s such an underrated vegetable.
I’m in the UK so can’t enter the giveaway but that’s certainly a gorgeous chopping block.

Sophie14/11/2014 - 7:07 am

This looks wonderful – I love celeriac too. And I must say, refreshing not to have another pumpkin/squash recipe for thanksgiving (not that we even celebrate it here in Australia!)

Laura14/11/2014 - 8:10 am

When I think of Thanksgiving I remember my Grandma’s “vegetable pie”. Now I think it sounds pretty gross, but when I was a kid I loved it. It was basically crust covered with cream cheese and covered with random raw veggies.

Sonia14/11/2014 - 8:22 am

Love your blog and love getting the email when you gave a new post! My fave holiday dish would be corn pudding, but since you asked for dairy free my second choices would be mashed butternut squash or stuffing. Mmmmmm, I’m getting hungry!

jade14/11/2014 - 10:26 am

What a beautiful chopping block!! My moms creamy baked horseradish cauliflower has been my favorite holiday dish for years, i make it every fall when i start to feel homesick.

Vittoria14/11/2014 - 10:27 am

I always feel the lack of green on the table, and not everyone in my family is sold on brussels sprouts, so I keep trying to work them into the mix. Simply pan fried with a little cheese (a la 101 Cookbooks) they are just my favorite.

Casey14/11/2014 - 11:20 am

I want to say my favorite seasonal dish consists of sweet potato, butternut squash healthy-goodness-wintery-comfort-health food, but really, the holidays are my grandmother’s cinnamon rolls. I was really indoctrinated into the practice of making them, of kneading, rising, waiting, worrying about the humidity in the air and how it will affect the yeast. It’s the holidays in a food for me. Thank you for offering the giveaway! Those boards and blocks sound dreamy.

Linda14/11/2014 - 11:25 am

Looks delicious! I’ll try it this week. One of my favorite holiday side dishes is chipolte roasted sweet potatoes.

Julianne14/11/2014 - 7:38 pm

I’ve adored that cutting board ever since I spied it on your Instagram! My favorite holiday dish has always been sweet potatoes. When I was a kid I made the recipe on the back of the Princella yams can (with shredded coconut and pecans). These days, I make fluffy whipped sweet potatoes with honey.

Solducky14/11/2014 - 9:24 pm

The color from the beets is fabulous! My favorite holiday dish, you adorable grandma, is 7 layer salad. It is a culinary atrocity, but I grew up with it and loved it as a kid. Makes me think of happy times when I eat it as an adult now at my family’s holiday gathering, even though I eat only a little, because really? Miracle whip on iceberg lettuce?

nina14/11/2014 - 9:48 pm

i love roasted sweet potatoes topped with cinnamon, butter, and brown sugar :)

Courtney14/11/2014 - 10:33 pm

I LOVE the idea of these garden keeper’s pies as a main holiday dish! I’ve never been a tofurkey gal (or even a turkey gal for that matter) either.

When I could still tolerate dairy, my absolute favorite holiday holiday dish growing up was my father’s egg-nog. He would stand in our kitchen and methodically separate eggs, measure sugar, and calmly whip up the cream while my siblings and I raucously played in the living room. He would secretly add a little Wild Turkey while my mother wasn’t watching (though she had to have smelled it!).

Ashley14/11/2014 - 10:40 pm

I love pumpkin desserts! Thanks so much for the chance to win this beautiful cutting board. :)

Pam14/11/2014 - 11:53 pm

My favorite holiday dish is Pumpkin Chiffon Pie.. I am still trying to perfect my gelatin-free recipe. Someday…

[…] garden keeper’s pie. […]

Laura Timmerman15/11/2014 - 7:16 am

A friend suggested I might like this post and she was right. Your peaceful joy and relaxed creativity shine through in your writing. Every family has their favorite Thanksgiving foods. One I remember from my childhood was a salad of sliced cucumbers, sliced onions, sour cream (thinned a bit with vinegar), salt, and pepper. Simple and tasty.

Jessie Snyder15/11/2014 - 10:14 am

This is absolutely beautiful. Both the recipe and the photos!

Lisa15/11/2014 - 12:25 pm

A now required dish at the holidays is a version of sweet potato casserole with most of the butter and all of the cream removed from the recipe. There is a streusel topping that I use sparingly. I think I will need three of these this year so that everyone can get their fill and have a bit for leftovers the next day.

Gabriela Repeta15/11/2014 - 12:41 pm

What a beautiful recipe! I consistently look forward to your new posts because not only is your writing thoughtful and peppered with bits of humor, but also your recipes are so inspiring that sometimes I can’t wait more than a day to run out to the market to gather ingredients! I’d have to say that my favorite holiday recipe is roasted sweet potatoes. My mom bakes them with just the right amount of spices, a little coconut oil, and a dash of maple syrup that the whole house illuminates with the tantalizing smell…

Rebecca15/11/2014 - 12:58 pm

I love that you grew Celeriac! I threw some seeds in the ground a couple years back and then promptly gave up after they didn’t sprout. I’ll have to try again next year. Thanks for the inspiration!

Judith15/11/2014 - 2:36 pm

Lovely pictures. Favorite holiday table addition: vegan mushroom gravy. You’ll never miss the drippings!

Debbie15/11/2014 - 4:43 pm

Perfect timing as I had just got my Veg Box delivered with squash, beets and celeriac in it. Made the recipe. Absolutely delicious. Mixed the celeriac 50:50 with regular potato and mashed it – really good! Didnt have any arrowroot but it didnt matter! :)

Julia15/11/2014 - 9:11 pm

Two absolutely crucial components of my Thanksgiving table are:

– Cranberry Horseradish Relish – Raw cranberries chopped super fine with lots of horseradish and a bit of sugar and lemon juice. So delicious with Thanksgiving dinner, and even better with leftovers. It’s divine on sandwiches, too.

– Arugula Salad: A few years ago, I just happened to have a bunch of arugula in the fridge on Thanksgiving, and on a whim, I tossed it with some EVOO, white wine vinegar, sea salt and pepper. I was amazed by how it complimented, and cut through, the richness of the rest of the meal, and now I wouldn’t want to have Thanksgiving without it.

Millie l Add A Little16/11/2014 - 5:51 am

This looks gorgeous – I love the beautiful creamy topping!

Haley16/11/2014 - 9:42 am

I knew as soon as I saw this post on Pinterest that this would be thanksgiving dinner!Thank god for something other than cranberry sauce!

I’ve never tried celery root before – but I have tried cauliflower “mashed potatoes”. If anyone wants to try the recipe (it’s really good, plus it’s not MY recipe) it’s here –> http://kitsunetsukikitchen.wordpress.com/2014/05/13/cauliflower-mash/

Happy holidays!

Crystal16/11/2014 - 9:59 am

It’s a classic answer, but my Mother’s wild rice stuffing is the best in the world…

Abby16/11/2014 - 10:12 am

I love roasted brussels sprouts! Actually, any sort of roasted fall veg!

Christine H16/11/2014 - 11:33 am

First time to your site, from Simple Bites, and love the recipes and photos! And your “celery root” recipe got my full attention, as I too LOVE celeriac/celery root…love it mashed with potatoes, and even with kohlrabi mixed in, too — so I guess I love “sides” most of all!

Jeremy16/11/2014 - 11:36 am

Hey there,

Thanks so much for your blog- I’ve been reading it for almost a year now and it’s always such encouragement in the cooking, gardening overarching-life-wisdom areas. The few recipes of yours that I’ve tried have all been spectacular

Anyway, a new favorite holiday recipe of mine is something I learned from Smitten Kitchen- a pear, cranberry and gingersnap crumble- amazing! I’m sure there’s an easy way to make it vegan and gluten free, though I haven’t tried.

Thanks again for all you do here

Anna16/11/2014 - 1:30 pm

green beans!

Hope16/11/2014 - 3:17 pm

Stunning photos.
My favorite “holiday dish” is my dad’s Yorkshire pudding.

Julie e16/11/2014 - 7:55 pm

I hope to make this tonight for dinner.
My favorite holiday dish is cornbread dressing made with homemade veggie stock and chock full of celery and onion.

[…] This Garden Keeper’s Pie needs to be in my belly like stat. […]

Jenny17/11/2014 - 2:26 pm

Gorgeousssss wow love The color of your filling – so perfect for autumn and thanksgiving. As for holiday dishes, my mom makes a Dutch mushroom starter for both thanksgiving and Christmas dinner — sliced mushrooms sautéed in a savory roux and then baked with breadcrumbs dotted with butter. Best served in traditional shell- shaped oven safe plates :) happy holidays

Ella17/11/2014 - 6:32 pm

I will be making dinner for my whole fam, and they can not have Thanksgiving without sautéed green beans and slivered almonds! I hope to make a vegan pudding of some kind, with a chia seed base, for a lighter dessert!

Jordan @ The Balanced Blonde17/11/2014 - 8:31 pm

Wow, these photos are way too gorgeous for words. I am so impressed! Also… looks waayyy too delicious. And it is super fun to read about your feelings about gardening– you are killin it in my eyes, because I tend to ruin everything I try to create in the garden!! Regardless… you’re a rockstar!!

Camilla17/11/2014 - 10:04 pm

Last year I made Susanne Goin’s Kale Dressing from Bon Appetit… Let me tell you! My family enjoyed it so much that after our traditional pie buffet, we all tucked in for seconds of dressing!! Fantastic!

SouthernSpoon18/11/2014 - 7:12 am

Lovely recipe– will try with cauliflower mash as celery root is pricey here! And my favorite holiday dish has to be my mother’s dressing… homemade buttermilk biscuits and homemade cornbread mixed with the perfect amount of onion, celery, and seasoning, and drenched in just a little broth before going into the oven alongside the turkey. I recreate it every year, but it’s never quite as good as hers!

Chris Miles18/11/2014 - 10:13 am

I think this dish is perfect for my family. We will pair it with one of my favorite thanksgiving dishes – curried butternut squash soup. Thank you.

Jacqueline18/11/2014 - 10:18 am

This is definitely happening for us this Thanksgiving. My very favorite non-traditional Thanksgiving dish (one that changed my mind about brussels sprouts) was red grapes, walnuts and brussels sprouts roasted and drizzled with a balsamic vinegar. Thank you for this imaginative recipe!

Maggie18/11/2014 - 2:54 pm

Stuffed acorn squash is my favorite… With warming spices, veggies, greens, quinoa, chickpeas and slivered almond filling.
I love celery root… Got many from my CSA this year and I just might have to try my hand at it in my garden next summer.

Shaun18/11/2014 - 4:41 pm

My favorite holiday dish is traditional french-canadian meat pie, but made vegan. It’s usually haphazard but always involves tempeh, mashed potatoes and plenty of pepper. Very stick-to-your-ribs!

Jenna Davies18/11/2014 - 5:41 pm

Amazing recipe! Can’t wait to try it!

My all-time favorite holiday side dish are lightly seasoned, roasted potatoes that my mom makes.

Patsy Byers18/11/2014 - 10:01 pm

My new fall/winter holiday meal tradition is quince included in our dessert–in cobbler, sorbet, panforte, membrillo, poached…

Elizabeth18/11/2014 - 10:20 pm

I’ve just started gardening and love it already. I plan on enjoying celery root in next year’s harvest. My favorite holiday dish would have to be a wholesome pumpkin pie sweetened with maple syrup and enclosed a date-pecan crust. Yum! Love your blog.
Happy Holidays!

Kaley19/11/2014 - 1:13 am

My favorite side dish is always the mashed potatoes!

[…] 3. Vegan Garden Keeper’s Pie […]

dervla kelly19/11/2014 - 12:08 pm

the light in these photos is breathtaking. I can’t stop dreaming about that sun falling across the vegetables. And this garden keeper’s pie will be perfect for my thanksgiving table.

Sini | My Blue&White Kitchen23/11/2014 - 12:13 pm

I dream of an own garden as well. One that I can grow beets and lettuce in. One that has a big apple tree heavy with fruit each fall. And currant bushes, one for each type: red, black, and white. Gooseberries would be fabulous as well. Yeah, gooseberries would be nice. Oh and chickens so I could have fresh eggs each morning. Maybe these will be just dreams but I take the freedom to dream big, especially after reading this post. I’m in love with these gorgeous pies! That filling is so vibrant.

Kate @ ¡Hola! Jalapeño25/11/2014 - 12:48 pm

Those photos are divine! Gardens are so elusive, I think that’s why I love them so much! Always learning, kind of like cooking in that way. Happy Thanksgiving to you!

Maggie @ Veg Fiend28/11/2014 - 9:30 am

Yum, and yum. I have never cooked celery root, but maybe I will after reading this stunning recipe :)

Debbie Metz29/11/2014 - 12:54 pm

This looks lovely!! I have always wanted to start a garden but didn’t feel I had enough time :(

[…] A gorgeous holiday dish: garden keeper’s pie with beets, lentils, and creamy celery root mash. […]

sharon30/11/2014 - 6:21 pm

I made it and it is wonderful
I did add some red wine to filling — i like red wine and french lentils
and I used mashed yukon golds for the top

thank you!

[…] a little under the weather the past few days and am thinking that all of the goodness inside this garden keeper’s pie is the vitamin boost that my body […]

[…] vegetarian version, and while I searched for inspiration, I fell in love with Laura’s Garden Keeper’s Pie. I had a batch of sweet potatoes, so I decided to replace the mashed potatoes with the sweet ones, […]

Amy’s kabocha squash + chestnut soup with kale sesame “leaves”

kabocha + roasted chestnut soup w/ kale sesame "leaves" // via @thefirstmess"at home in the whole food kitchen" by Amy Chaplinkabocha + roasted chestnut soup w/ kale sesame "leaves" // via @thefirstmessoutside my door // @thefirstmess
Perhaps you have an inclination already, but I have a lot of cookbooks. There’s a built-in bookcase wall in our office upstairs with at least a hundred stored away, always within reach for reference. I have a bunch of selects on my coffee table because they blur that line between practicality and aesthetic experience. We have a little shelf-style cabinet in the kitchen for a small rotation of cookbooks or magazines that I’m particularly enjoying at the moment–for inspiration or outright line-by-line recipe following. A lot of spaces for a lot of different styles of cookbooks, all enjoyed in their own way.

I’ve had Amy Chaplin’s first published cookbook At Home In The Whole Food Kitchen for about a month and it travels with me all over the house. As soon as it arrived, I excitedly ripped the box open on my porch and flipped through it right then and there. First it sat on my coffee table, readily available for browsing while I caught up with the early morning news or while I half-watched football with Mark on Sundays. It sat on my desk in the office as a relevant distraction while I edited photos or worked on other recipe-related projects. Now, it has a permanent home in my kitchen bookshelf, the most reached-for and beloved place for any book celebrating food in my home. It’s full of recipes to better your own connection to food, but also ones that are special enough (and still accessible) to bring your people together for real nourishment.

I’ve always trusted Amy’s voice on her blog because she’s worked in food professionally in a variety of ways–as a renowned Chef, teacher, and recipe developer for a number of publications that I respect. Her sensibility, approach to food and combinations always appeal to some deeper part of me–not just the part that’s hungry for lunch. Her work and style makes perfect sense on a different level of awareness. I love when a book lies at a very particular intersection, the one that joins beauty/inspiration, practicality, and knowledge/curiosity. This is a vegetarian cookbook that I will refer to for the rest of my life. There are breakdowns of pantry staples, recipes you can make from those staples, whole meals, salads, desserts (with a particularly gorgeous section on tarts), but also notes on tea and cleansing. It’s a vision of healthy living that is complete, accessible and inspiring.

I made the kabocha and roasted chestnut soup since we’re deep into the season for all of those things. The ingredient list is pretty minimal, which I love. Just buttery roasted chestnuts enhancing the sweetness of the squash and a little finish of tamari to keep it perfectly savoury. We had it with some potato and herb focaccia for dinner the other night. Just right, but especially good because of the crunchy “leaves” on top. I love a whimsical and seasonal touch that evokes the goings-on of the outdoors in my food. It’s all about connection. Other recipes from the book that I’m eager to try: the date pistachio praline tart, heirloom bean bourguignon with celery root mash, beet chickpea cakes, kale slaw with creamy mustard dressing, and the plum millet muffins.

Giveaway is now closed! :) Thanks for participating. Rather generously, Amy’s publisher sent me an extra copy to give away here. I’m thrilled to send this out to one of your homes because I know it will make a big difference in your food life. All I ask for entry is that you comment on this post with your favourite one pot/soup/stew kind of meal for this time of year. For me, it’s the Moroccan-style stew with sweet potatoes and chickpeas that I posted last year. Proper cozy-making. I will have to limit this giveaway to my pals in North America, guys. The deadline for entering will be Sunday November 2nd at 9pm EST. And one more note! I did a guest post about my morning routine, true nourishment, and some quinoa porridge at my pal Elenore‘s blog last week, which was so fun because I love that woman way too much. Click over to Earthsprout to see :) xoxo

making the kale sesame leaves // @thefirstmesskale sesame "leaves" // @thefirstmesspeeling chestnuts // @thefirstmesskabocha squash + roasted chestnut soup via @thefirstmesskabocha squash + roasted chestnut soup via @thefirstmessfrom "at home in the whole food kitchen" by Amy Chaplinkabocha squash + roasted chestnut soup via @thefirstmess
kabocha squash + roasted chestnut soup with kale sesame “leaves” recipe
from Amy Chaplin’s At Home In The Whole Food Kitchen
serves: 6
notes: Amy’s original recipe calls for sheets of nori seaweed brushed with a mirin + sesame oil mixture brushed on top for the “leaves.” I only used kale because in the midst of throwing this together, I realized that I didn’t have any nori! Anyway if you have nori, you can tear the sheets into pieces and brush them with a mix of the following: 2 tsp olive oil, 2 tsp mirin + 1 tsp sesame oil. Sprinkle the nori with sesame seeds and bake in a 300 degree F oven for 8 minutes, rotating the sheet pan halfway through.

soup ingredients:
2 tbsp olive oil
1 medium onion, choped
4 garlic cloves, chopped
1 tsp sea salt + more to taste
1 medium kabocha squash, peeled, seeded + cut into 3/4 inch dice
2 cups roasted + peeled chestnuts (method described below–you’ll need roughly 1 pound)
7 cups filtered water
1 large sage sprig
3 bay leaves
2 tsp tamari
ground black pepper

kale sesame “leaves” ingredients:
1 small bunch of lacinato kale
2 tsp olive oil
1 tsp maple syrup
salt + pepper
small handful sesame seeds

First, prepare the chestnuts. Preheat your oven to 425 degrees F. Place the chestnuts flat side down on the cutting board. With a serrated knife, cut a little slit into the top of each one. Place the cut chestnuts into a medium sauce pan and cover them with filtered water. Bring them to a boil and then drain. Transfer drained chestnuts to a sheet pan and roast in the oven for 15-20 minutes, or until shells are coming away from the innards. Once cool enough to handle, peel chestnuts and set aside, discarding the shells.

Lower the oven heat to 400 degrees F. Wipe out the sheet pan used for the chestnuts. Tear kale leaves into slightly larger than bite-size pieces. Drizzle them with the olive oil and maple syrup and season with salt and pepper. Toss and massage the leaves until they are thoroughly coated. Arrange them in a single layer and sprinkle with sesame seeds. Slide the tray into the oven and bake for about 7-8 minutes, or until the kale has crisped and curled up just a little bit (these burn so fast, so be careful). Remove the kale leaves from the oven and allow to cool.

Heat the olive oil in a large, heavy pot over medium heat. Add the onions and cook until quite soft, about 5-6 minutes. Add the garlic and stir, cooking for about 30 seconds or until fragrant. To the pot, add the salt, squash, chestnuts, water, sage, and bay leaves. Place a lid on the pot and bring to a boil. Simmer until the squash is tender, about 20 minutes. Purée the soup in batches in a blender and return to the large pot. Add tamari, salt, and pepper to taste. Serve hot with kale sesame leaves.

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Averie @ Averie Cooks29/10/2014 - 4:07 am

I love kabocha squash….so much! This looks so good and with the kale, awesome. Pinned!

My favorite one-pot soup is one I put in my cookbook with sweet potatoes and pumpkin!

valentina - sweet kabocha29/10/2014 - 5:11 am

I have her book in my wishlist for christmas, I can’t wait :(
And this soup seems just perfect to me : I am addicted to kabocha, I love chestnuts and kale is my new friend :D

Shaughn29/10/2014 - 5:48 am

Fantastic photographs and that soup looks amazing. I haven’t found the courage to master the chestnut…in fact, I don’t think I’ve ever even tried it and believe me, most foods find a way to be in my stomach!
My favorite go-to stew was beef bourguignon, but now that I’m eating vegan I have to find a new replacement. Generally anything with north african chickpea yumminess will do!

Jessica29/10/2014 - 6:14 am

My current favorite seasonal meal is a recipe you shared earlier this month – the Cauliflower, Kale + Chickpea Curry Pot! I love it over a bowl of brown basmati rice, the flavors all melt together. I’ve added some additional spices (cinnamon, paprika) to add a bit of sweetness to the recipe, but it’s so simple and delicious. Prior to that recipe, my favorite fall soup was from Donna Hay – a roasted pumpkin soup with chickpeas, seasoned with honey, Dijon, and some cumin. Also very tasty!

Hope to find chestnuts at the market today and make this squash soup!

Ali @ Farmers Market Vegan29/10/2014 - 6:17 am

I’m kind of completely smitten with creamy pureed roasted parsnip soup.

Cindi29/10/2014 - 6:26 am

So funny that you mentioned the Moroccan style soup with the sweet potato and chickpeas because this is one of my favorites and I just made it this week. Had it last night for dinner. Delish!

Claudia29/10/2014 - 6:31 am

that sounds like a very yummy soup! I might have to try it this weekend. One of my favorite soups (need to dig up the recipe) is a red lentil, curry soup with chili.

Hannes @woodlandhalo29/10/2014 - 7:05 am

Did a really similar version a couple of weeks ago, this one is a keeper. But I topped it with some caramelised apples.

Erica29/10/2014 - 7:11 am

This time of year I crave stews with warming spices and legumes, with the addition of a sweet orange vegetable like carrots or squash. They’re chunky and very filling! Soul food :)

Maureen Sutherland Weiser29/10/2014 - 7:42 am

I love all things Amy Chaplin! She is amazing and I would love, love, love her new book! My favorite warming soup is typically a start of onions, garlic and rosemary. I then toss in whatever veggies I’ve got on hand and make sure I add some good bone broth and tomatoes. Topped with some freshly made croutons and warm cheese!
I can’t wait to try this Kabocha Squash deliciousness, as well as your Moroccan Stew!!
Cheers,
Maureen

Shoshana29/10/2014 - 7:43 am

As soon as the weather starts getting cooler, my husband starts to incessantly ask when I am going to make my vegetarian chili. The secret ingredient is dark chocolate :-)

Katrina @ Warm Vanilla Sugar29/10/2014 - 7:48 am

This soup sounds unreal! And that book looks awesome too. Love this recipe.

Hannah M.29/10/2014 - 7:55 am

That Moroccan-style stew of yours is a staple in my house as well. I’m also a fan of tomato-y lentil soups with lots of carrots and onions, and a bit of spinach wilted in at the last minute. We might get snow on Sunday (!) so I guess it’s time to haul out the big soup pot :)

Jackie29/10/2014 - 7:59 am

Lentil soups and stews are a staple for this time of the year and your recipe for Smokey lentil soup is a favoite!

Fiore29/10/2014 - 8:00 am

My favourite stew during autumt/winter is a squash-red lentils-cocco–tumeric-ginger. It is warm and delicios. Perfect with some
sourdough bread….
Zour new recipe sounds interesting -will try it soon.
Thank you for all you are doing!!!

Sonia29/10/2014 - 8:01 am

Ooooh, this looks so good! I’ve had this book in my Amazon cart debating it….think I might have to go for it. Love your site, it’s one of my bookmarked blogs!

shelley @ sevengrams29/10/2014 - 8:02 am

This sounds amazing. Spotted chestnuts at the market and didn’t know how to tackle them.
This time of year, I’m all about the home-cooked thai curries — finally found a kick ass red curry paste in chinatown!

Sonia29/10/2014 - 8:15 am

Forgot to leave my favorite one pot meal! This is my favorite time of year for cooking…so many soups, butternut squash soup with apple, chili with butternut squash, of course…pretty much anything with butternut squash!

Donna29/10/2014 - 8:19 am

This recipe looks so interesting. I love squash soups but have never tried it with roasted chestnuts…a must do. This time of year we eat almost weekly some version of shakshuka or as I first heard it…’eggs in pergatory’. Recently I made it with roasted squash, tomatoes and those glorious providence herbs. We have our own chickens and seeing those lovely eggs floating atop that warm nutritious veggie goodness warms my heart. Thanks for all the great recipe ideas.

Morgan29/10/2014 - 8:22 am

It’s too hard to pick just one soup this time of year…but this one is a great pureed one. Love the fall!

Claire29/10/2014 - 8:23 am

My favorite warming nourishing fall soup is curried buluga lentils, Jerusalem artichokes, coconut milk and spicy Turkish paprika.

Emily Love29/10/2014 - 8:51 am

this sounds amazing!! my favorite one pot stew is a root vegetable Moroccan spiced stew with crunchy chickpeas on top!

Abby @ The Frosted Vegan29/10/2014 - 8:55 am

I confess, I’ve never tried chestnuts, but this soup is intriguing me into going for it! This cookbook looks like one I’m going to need to add to my collection! Also, glad I’m not the only one who has cookbooks scattered EVERYWHERE in the house. I think of them as decorations : )

Sarah29/10/2014 - 8:56 am

This looks amazing, like everything else on your site! And so does Amy’s book! Wow. Recipe pinned and your website followed.

My current favourite one-pot dish is a simple shepherd’s pie with roast beef – an homage to comfort food and a nod to the casseroles I grew up with.

Alison29/10/2014 - 8:57 am

White bean chili with spinach or kale!

Katherine Call-Morin29/10/2014 - 9:04 am

We like Jane Brody’s lentil and carrot soup (heavy with tomatoes and onions), but I also have a vegetarian chile we call frijole mole, with cocoa. It is a great cold chaser too! Love The First Mess.

Smadar Brandes29/10/2014 - 9:07 am

That soup looks too good. And the pictures are stunning, as always.

I have to steal your pick, Laura – the Moroccan-style stew with sweet potatoes and chickpeas is easily my all-time favourite.

Tania Seagrove29/10/2014 - 9:13 am

So glad you reviewed this book! Can’t wait to check it out! It’s hard to choose a fall favourite…..so many yummy comfort foods at this time of year! Two soups that are calling out to me right now are Coconut white bean soup, ( a moosewood classic)! and roasted cauliflower soup! I have so many squash from my CSA right now, I will be trying this recipe for sure!

Lauren K29/10/2014 - 9:15 am

Love Amy’s cookbook – and she’s a lovely person too! This recipe looks delicious…perfect for cold fall nights :)

Aaron Rishell29/10/2014 - 9:18 am

This time of year im a big fan of potato and leek soup.

diana @ veggienextdoor29/10/2014 - 9:19 am

In Fall, I cannot get enough of Dreena Burton’s Sweet Potato Peanut Stew with Chickpeas! http://plantpoweredkitchen.com/sweet-potato-peanut-stew-chickpeas-vegan-gluten-free/

leslie29/10/2014 - 9:21 am

My favorite one pot meal is “everything but the kitchen sink chill” which is basically all the veggies i can find in the fridge (must include some kind of peppers and lots of onions) plus whatever i can scrounge up. Best is sweet potatoes and corn if I’m lucky and any left over grain like quinoa or faro. I recently made a pot and added too much coriander which tasted brilliant and I’ll make sure and add “too much” next time. I love to add different combos of spice and try not blow my head off with too much heat. Perfect for fall. :)

Jenny29/10/2014 - 9:21 am

Wow! Looks amazing :), thanks for another giveaway. My favorite one-pot, pure comfort meal for this time of year is my mother-in-law’s lentil soup, paruppu. It starts from a fragrant base of garlic, onion, cumin seeds and black mustard. When the black mustard seeds start popping, you pour in the red lentil, water to cover and a teaspoon of my aunt’s very spicy curry powder. Once soft and starting to fall apart, you cook the lentils down to your desired thickness, season to taste with salt and – if serving as soup – a good squeeze of lemon. Pure comfort.

Laura: Thanks for sharing this, Jenny! It sounds amazing and I just scratched out a rough note of your instructions so I can try it this week :)

Carter29/10/2014 - 9:24 am

This looks divine, thanks for sharing! I dare say I might end up eating all of the kale sesame leaves before they make it to the soup. I’ll have to practice self control (or not…) when I make this!

My favorite one-pot meal is a spinach-and-sweet-potato red lentil dal, made with the spiciest curry blend I can get my hands on.

Shilpa29/10/2014 - 9:30 am

Thanks for the giveaway Laura! I have been eagerly waiting for Amy’s book to come out.
You’re right, this soup is absolutely perfect for this time of year! I love the simplicity of it.
My favourite soup would have to be a simple bowl of dal with popped mustard seeds, topped with fresh cilantro, a squeeze of lemon and a spoon of yogurt.

p.s. I loved your post about your morning routine on Earthsprout. I cannot wait to try your Quinoa Apple porridge!!

Betsie29/10/2014 - 9:31 am

My very favorite is a white bean kale stew, with a slice of crusty bread and a poached egg on top. So satisfying and comforting! I’m excited to try this one kobacha chestnut soup as well!

Tova29/10/2014 - 9:32 am

Fave right now would have to be vegetarian chili with sweet potato and butternut squash! That recipe looks so good.

amanda29/10/2014 - 9:56 am

Above and beyond, my very favorite one pot meal for winter is a giant vat of vegan chili. I clean out the entire kitchen, and add extra beans so that it’s thick and stew-y, and can be scooped up with tortilla chips and topped with homemade sour cream. Between that and kimchi fried rice, all my cold weather food lives happily in bowls :).

Thank you for another gorgeous recipe!

Lisa29/10/2014 - 10:12 am

I have over 200 cookbooks, but this is one I definitely need to add to my collection. My favorite one pot meal is probably ribollita (a vegetarian version of course).

Carly29/10/2014 - 10:14 am

I fall back in love with celery root every fall. Lately, I’ve been working it into a soup with fennel, leek and orange: http://carlydefilippo.com/blog/2014/3/4/edible-outcast-celery-root

Laura: Carly, celery root is one of my favourite vegetables and your soup sounds so delicious with that zesty, fragrant bit of orange. Yum.

Ashley29/10/2014 - 10:15 am

These are most definitely some of my favorite photos of yours. The chestnuts in the pot of water!? Gah. I have never thought to use chestnuts in a recipe but can almost taste the flavor in this soup just thinking about it…SO GOOD. Thanks for reviewing this cookbook! Putting it on my list! And my favorite one-pot meal for this time of year? Gosh…that is tough! Probably something simple like potato broccoli soup.

megan29/10/2014 - 10:16 am

My favorite one-pot meal is ever-changing and completely improvisational. Saute an onion and some garlic and go from there, adding water and/or tomatoes, a legume I soaked the night before and a handful of noodles or a grain. Yummm!

I actually bought Amy’s book for my mum for Christmas, but I have been flipping through it LOVING it ever since it came last week and I would love a copy of my own…..

Michele29/10/2014 - 10:31 am

I love to throw stuff in the slow cooker and see what comes out. It’s usually good. This is especially appreciated on exhausted rushed weeks. Can be anything (I am not vegetarian) so, meat fish, tofu, quinoa or rice, some tomatoes fresh or preserved, coconut milk, herbs & spices. Nice hotpot results.

anagha29/10/2014 - 10:33 am

I love roasted red pepper – tomato soup. The blend of flavors and the color are just perfect!

lynsey29/10/2014 - 10:34 am

Oh I have kabocha squash that has been sitting in my kitchen for a few days now! This looks perfect. Favourite one pot wonder definitely has to be some coconut sweet potato soup warmed with some thai spices to ward off the cold. xo

Maria Adams29/10/2014 - 10:37 am

This sounds delicious!

One of my favorite meals this time of year comes from my cherished Moosewood cookbook: http://www.mwcooks.desirepathdesign.com/Recipe/navajo-stew

Sarah Nikolovska29/10/2014 - 10:38 am

I’d have to say that my favorite one pot meal is a variation on chicken soup that I picked up in Spain. It is loaded with vegetables like roma tomatoes, carrots, and green beans. The blend of bay leaf, cinnamon stick and cumin balance the saltiness of black olives and finally the soup is thickened by adding oat groats. When they are fully cooked and the starch is released the soup takes on the consistency of a chowder but without any dairy. It is so rich and aromatic on a chilly day. I simply love this soup!

Christine29/10/2014 - 10:39 am

My go to soup this time of year is a hearty curried lentil vegetable soup with whatever veggies I have on hand! Yum and stick to your ribs sort of dish!

Heidi Hess29/10/2014 - 10:39 am

Gotta use kabocha this time of year. I love Japanese braised chicken with kabocha and chestnuts.

Weezie29/10/2014 - 10:52 am

No fooling, the cauliflower, kale, and chickpea curry pot you posted earlier this fall has been a complete lifesaver. It’s a great repository for CSA veggies, is so delicious and is SO customizable. Swoon.

Kerianne29/10/2014 - 10:55 am

I adore this book – it is so inspiring! I would love to gift it to a friend as I already have a copy that I will cherish as you do :)

Our Fall/Winter one pot staples are tortilla soup, chili and i’m recently loving your cauliflower chickpea curry pot!

Thanks for the inspiration and giveaway.

cynthia29/10/2014 - 11:03 am

These photos are freaking beautiful. I’m so in love with all of these vibrant dishes from Amy’s book — thanks for sharing it! (And I loved that gorgeous guest post, too!! It was really such a treat to read.)

Sarah29/10/2014 - 11:03 am

This looks like pure fall comfort :). My fall fav is a creamy pumpkin soup that includes caramelized onions, roasted garlic, a touch of maple syrup, and toasted walnuts.

Lauren Bair29/10/2014 - 11:14 am

Laura! I love your blog so much. Every image and post is so inspiring ;) You are incredible. Thanks for this giveaway! I’m a huge fan of things you can cook in a pot and kind of forget about (for a little bit), especially in Autumn. I always pretend it’s cooler than it is in Los Angeles, because I grew up with real seasons on the East Coast. Anyway, my favorite one-pot meal is spicy sausage, white beans and a ton of spinach. It’s like a hug for your insides ;)

Julie29/10/2014 - 11:14 am

My favorite winter/fall meal is the Moroccan stew that you mentioned in this post. Before i tried making that I’d tell anyone who asked that i hated stews! Soggy veggies, stringy meat, discolored food. That stew is one of my favorite meals now and has opened me up to trying different variations. Thanks!!!

Karina29/10/2014 - 11:16 am

Thanks ! Lentil soup is one of my favorites.

Brianne29/10/2014 - 11:24 am

I’ve been overwhelmed with the cookbooks coming out this fall, but this one sounds like a real stunner. I love the nori garnish, and I’ve always wanted to try roasting chestnuts.

Christina29/10/2014 - 11:30 am

My go-to fall dinner is 101 Cookbook’s Pumpkin and Rice Soup. This recipe changed the way I looked at soups as a meal- the idea of pouring the soup over brown rice for texture and garnishing with a lemon-rosemary-ginger brown butter…so good!

Amy29/10/2014 - 11:35 am

Ah, this book looks beautiful! I’m kicking myself for not adding it to my last Amazon order. Last year I made and LOVED your Moroccan-style stew, so it’s definitely getting made again. I also love a soup I got from the PPK blog- a creamy (from cashews) stew with chickpeas, brown rice, and kale. Simple and so comforting. :)

Kristin29/10/2014 - 11:37 am

My favorite fall stew is Sweet Potato Peanut from Joy of Cooking. I have made with all kinds of variations and keep coming back to it every fall.

Annie29/10/2014 - 11:45 am

At this time of year, I love making homemade ravioli, with kabocha, homemade ricotta, leeks, and toasted walnuts, with a sage brown butter sauce :) There’s not really a recipe, I just make it up as I go along…

Jo29/10/2014 - 11:54 am

This book looks amazing! I’ve been reading her blog for years so I know it’s good.

My favorite soup recipe is one I make on a minimum of a biweekly basis during the colder months – it’s a simple red lentil soup with onions, garlic, turmeric, ginger, and whatever leafy green I have on hand. Now I think I have to make it tonight.

Julia j29/10/2014 - 12:18 pm

My favorites for this time of year any anything butternut based, or the same tortilla soup my family has been making since I was about 5 (I know it sounds rather run of the mill). I’ve never tried any soup including chestnut but this looks delicious!

Dina29/10/2014 - 12:21 pm

Love the post and recipe Laura! These days my favorite one pot meal is adapted from a soup recipe I got from Whole Foods called “Better than Chicken Soup”. The basic parts I try to keep are shiitake mushrooms, greens, miso, a squirt of lemon juice and a starchy veggie like butternut squash. From there I improvise :)

Laura: Dina, I have a similar recipe to yours that I make all the time! Definitely a healing chicken soup-ish quality to it with the texture of the shiitakes and the miso in there :)

Sherri29/10/2014 - 12:22 pm

Your soup sounds pretty good. My family has several favorites this time of year but white bean chili has been the go to soup this season so far with lots of cilantro on top.

clara29/10/2014 - 12:23 pm

My favorite soup is the typical french onion soup with grilled cheese on top with a nice sourdough bread!
thanks

Emily29/10/2014 - 12:24 pm

I have been pining over this cookbook! Your Moroccan stew is actually one of my favorites too, although lately I’ve been making a very simple and comforting soup from potatoes and kale and whatever else is in my CSA box.

Tessa Dillon29/10/2014 - 12:26 pm

Well, here I am shamelessly commenting because I am really hoping to win that cookbook!! Being a retired person now on a fixed income does rather curtail my spending! I have to say I have many one pot, warming favorites but the soup I made this last weekend may just be my go-to favorite now. My husband and I were out in the rain and cold doing chores outdoors (we live in the country and have a small property with two horses) and when we came in for lunch we needed something warm but it needed to be on the table relatively fast – we were hungry!!! So I looked in the fridge and realized I had the ingredients for a soup – left over zucchini that had been partially mandolined(sp??) for a previous recipe, plus one rather old zucchini, some onion, garlic, a small can of coconut milk, frozen broth in the freezer. I sauteed the onion and garlic, then added curry spice, cumin, coriander, salt and continue to gently saute. Added the chopped zucchini and sauteed til soft (the broth was in the microwaves, thawing while this was going on) Broth and coconut milk were added and simmered – pureed til somewhat smooth/still chunky, then grilled bread, torn and put in the bottom of the bowls, soup poured over and voila!! we were in heaven! My husband had grilled baguette and I had gluten free bread grill. It was hot and nourishing and sooooo good! The best part was that it truly was a left-over in the fridge and pantry meal and it came together very fast! (if I had an apple, would have added that!)
And last but not least, I have to say I love your blog! I have been reading it for more than several years now. I spend my mornings with coffee (this is after I have fed the horses) beside my computer, catching up on emails and checking my favorite blogs for inspiration and recipes – you never fail to disappoint!
Sorry I rambled on so much! I never make comments to food blogs, so this is a new one for me!
Cheers, Tess

Laura: Thanks so much for this, Tess! Your soup sounds so delicious too. So glad you’re enjoying the blog :)

Sofia29/10/2014 - 12:26 pm

Beautiful soup + pictures :)
My one-pot fave is lentil soup. I do all sorts of seasonal combos of ingredients/flavours. It’s so hearty and delicious!

Stacy29/10/2014 - 12:30 pm

What a lovely tribute to this book – I keep hearing such good things about this one. I have been loving a simple ribollita or even simpler bread soup this autumn – so cozy and wholesome and easy to throw together with whatever is on hand. But I do love that Moroccan stew you mention! I will have to make that soon, too.

Laura: Stacy, I’ve been really into ribollita too! It’s become a weekly thing in our house ;)

Amy (Wooden Spoon Baking)29/10/2014 - 12:37 pm

Love those kale leaves! I was just thinking about a topping for a roasted garlic & white bean soup–these would do the trick, especially w/ a little nutritional yeast. Yum.

Sonja29/10/2014 - 12:39 pm

Fall stews and soups are my favourite meals. I love big bowls of earthy warmness so choosing a favourite is very hard. I probably would have to go with something based on coconut and curry spices with lots of great fall veggies thrown in – yams, brussel sprouts etc AND of course I am mad for chickpeas so they would be in there somewhere.

alwayshungry29/10/2014 - 12:47 pm

Mushrooms, Pumkins and Chestnuts!!!!
My three fall favorits!
A actually made a version of this soup last night, it was delicious!!
In the fall I really do love a good bowl of creamy/ earthy mushroom soup with some nice crusty bread on the side.

I just descovered you blog through Earthsproot and I’m really looking forward to going through all your old posts!
Yeah!!! :D
Thank you for the giveaway it would be totally awesome to have this book one day!…I live in France but I have family in the US that could reception any potential win for me, hint, hint, hint! ;)

Thanks in any case!!! I’m so exited to get to know your work, so far: beautifull.

Have a fabulous day!!

I love soups and stews so much. My current favourite is Sarah Britton’s creamy broccoli soup.

Erika29/10/2014 - 12:54 pm

Woo! My favorite one-pot winter meal would have been a giant pot of quinoa chili, thick and spicy with adobo peppers and three types of beans…but last week I just tried making Japanese curry for the first time, and I have to say that it might be my new favorite. I made a gluten-free curry roux, sweetened the whole mess of carrots, sweet potatoes, onions and peas with grated apple and ate it over brown rice and quinoa. So satisfying! Thanks for doing this giveaway and I adore your beautiful photos as always!

thefolia29/10/2014 - 12:54 pm

Nothing messy about this dish…simply beautiful! Happy Nesting.

thefolia29/10/2014 - 1:02 pm

Oops almost missed the details of the giveaway. I have to agree with you the Moroccan-style stew with sweet potatoes and chickpeas is unbeatable for me. I cannot get enough of sweet potatoes (I have been eating them practically everyday!) and you can never go wrong with chickpeas…simply delicious!

Kate29/10/2014 - 1:09 pm

At this time of year, I look forward to mushroom barley soup with carrots, parsnips, and dill. You can make it with vegetable broth or beef stock… either way it’s so hearty and full of promise for the season of comfort food ahead. Love it!

Vittoria29/10/2014 - 1:15 pm

This squash soup with coconut milk is SO easy and the most incredible texture: http://orangette.blogspot.com/2013/11/but-soup.html

Kris29/10/2014 - 1:19 pm

Laura, you’re totally right. That book looks amazing! Also, I’m really interested in trying this soup recipe, simply because I’ve never added chestnuts to soup. The combination sounds bang-on! One of my favourite soups this time of year is also a kabocha squash soup. It’s one that I entered into a contest at school (and was a finalist for) last year. It has harissa and orange in it, and it’s perfectly spiced. Coincidentally, I’ve been thinking about putting it on the blog in the next couple of weeks, actually. :) Gorgeous photos, as always. xxoo

Sarah Moncks29/10/2014 - 1:31 pm

I love having homemade Cream of Tomato Soup with Garlic Croutons! Tomato soup is one of my favourite meals!

Sara29/10/2014 - 1:35 pm

You can never, ever, go wrong with the classic leek & potato soup. It’s always the first one pot meal I make when the cooler weather hits because there’s something so grounding and warming about it. Either rustically chopped or blended. The first recipe I ever used was Jamie Oliver’s leek & potato soup and it also makes an excellent base for whatever you’ve got in the fridge. Favourite additions being white beans & kale or simply amped up with coconut milk or cashew cream.

Shannon29/10/2014 - 1:45 pm

I adore curried carrot soup this time of year. Even better, it was a banner year for my garden carrots, so I just pull a few from the ground whenever I want. I love the bright orange color and delicious flavors of curry, ginger, and tumeric.

Jennifer29/10/2014 - 1:48 pm

This looks beautiful! As for one-pot meals, is there anything better than butternut squash bisque with roasted chickpea croutons?

Cate Capsais29/10/2014 - 1:57 pm

I can’t get enough of my roommate’s butternut squash soup! The basics- a whole, oven roasted butternut squash, a can of coconut milk, veggie broth, cumin, cayenne, rosemary, all boiled together and pureed with an immersion blender! I top with toasted pepitas or roasted chickpeas. YUM. It’s gone before anyone even dreams of leftovers!

Lauren P.29/10/2014 - 2:01 pm

This recipe looks delish. My go-to soup for autumn and winter is a garlic squash soup that’s been passed down through the generations in my family. No recipe – done by memory and taste :)

Dani29/10/2014 - 2:01 pm

My most favorite one pot meal for this season is a hearty bowl of borscht. You just can’t beat it.

Bouncingsonia29/10/2014 - 2:02 pm

Wow this soup sounds amazing using a combination of foods I would have never thought. Around this time of the year, when it starts to get cold here in montreal, I love to make split pea soup. I made a big pot just last weekend. So comforting.

Beth29/10/2014 - 2:04 pm

My favorite one-pot meal is split pea soup. So hearty! And it makes for great leftovers to keep me warm at lunch throughout the week.

Kim29/10/2014 - 2:13 pm

I’ve really been enjoying thai flavors in chunky stews this fall: my current favorite is red lentil-lentil lemongrass with sweet potato, spinach, corn and a touch of miso at the end.

Bianca @ Sweet Dreaming29/10/2014 - 2:49 pm

chili! with alll the veggies and quinoa and beans and maybe some pumpkin puree!

Kate29/10/2014 - 3:08 pm

Cooking with chestnuts tends to intimidate me! But will definitely try this soup! I only came across Amy’s blog in the last year or so. Her thai lentil soup/stew with coconut milk, lemongrass, warming ginger and some kaffir lime leaves (if handy) is delicious! You can mix it up with different veggies. Nice and versatile recipe:)

jaime : the briny29/10/2014 - 3:41 pm

this soup looks incredible. i’ve never had roasted chestnuts but i’d like to change that as soon as possible and this looks like a perfect way to goa bout it.

i admire your mindfulness so much. i love that you have a different places for different cookbooks and i really appreciate the thoughtfulness with which you interact and describe amy’s book. it’s a beautiful endorsement.

i don’t think i have a favorite fall one-pot jam but one oft-recurring staple is a simple red lentil dal. it happens around here almost weekly.

Dusty29/10/2014 - 3:49 pm

I have never heard of Kabocha but am excited to try it. I love any kind of squash and have just made my first pumpkin/butternut squash soup this very day. Great idea to add kale. I’m hungry just reviewing all these comments. Great ideas ladies.

Abby29/10/2014 - 4:06 pm

Marcella Hazan’s chickpea and rice soup. It is more of a stew/very loose risotto, but it is 100% comforting and delicious. Made with arborio rice, tomatoes that cook down into a glossy tomato oil, rosemary, and chickpeas, it cooks quickly and can easily be a pantry meal. I’ve even made it over a campfire! Delicious, delicious, delicious.

Heather29/10/2014 - 4:41 pm

Lentil soup, mexican style, loaded down with dried chile paste, cumin, mushrooms, onions, and big chunks of tomato. OR your lovely mushroom and chickpea ragout….I swoon at the thought.

Eileen29/10/2014 - 4:53 pm

This soup sounds so rich and satisfying! My favorite one-pot fall dish is probably a huge vat of pasta fagioli — hearty and delicious and bursting with lots of veg. Thanks for the giveaway opportunity!

MBridges29/10/2014 - 5:09 pm

North African sweet potato stew with coconut milk, cilantro and chiles. Rich, satisfying and flavorful!!

Jane29/10/2014 - 5:10 pm

Pumpkin and sweet potato soup

S Lauren | Modern Granola29/10/2014 - 5:38 pm

My favorite stew is anything with sweet potatoes or butternut squash!
Your photography is just perfect. Seriously, and the recipe looks incredible. I haven’t tried chestnuts in a soup before, so I am looking forward to trying the recipe out soon! Thanks for sharing!

Charlotte Lanoue29/10/2014 - 5:42 pm

My favorite soup of this time of the year is a rich and hearty one, like your lentil soup or morrocan-style stew. I love tasty pots during winter, which is why I often do all sorts of spicy stews which have a lot of warming flavours!

Abby29/10/2014 - 5:45 pm

Every fall/winter I go on a huge roasted squash binge. My favorites are kobacha, butternut, and delicata. They make their way into monstrous bowl meals with other veggies, grains, and beans. Drizzle with a sauce, dressing, or olive oil and I am one happy couch potato.

Amy29/10/2014 - 5:53 pm

Those leaves are so pretty! I love me some gypsy soup (from Moosewood).

Jennifer29/10/2014 - 5:58 pm

I make a red lentil stew with lots of root vegetables and peas, and warming spices like cinnamon, cumin, turmeric, and lots of fresh ginger. It’s warming and tasty and also very beautiful with lots of golden colors and a bright green pop of peas floating in it. Yum!

Jade Sheldon-Burnsed29/10/2014 - 6:17 pm

I make this stew during the chilly months using chorizo, yellow lentils and onion that is just divine!

Becca F29/10/2014 - 7:10 pm

I love making smoked paprkia lentil soup this time of year! It’s so hearty, warming, and filling

Maia Dickerson29/10/2014 - 7:35 pm

A curry sop…roasted winter squashed, coconut milk and curry as a base then add ins such as rice, farro, etc, maybe some chickpeas, roasted red pepper, cilantro, whatever I have on hand to throe in.

kelli29/10/2014 - 7:51 pm

i am loving a bowl of soup …
breakfast
lunch
and dinner
the soup is a bubbling pot of anything that sricks me
anything that needs using up
a half an onion, a bit of rice, a chicken wing, a potato, an egg on top
whatever
it goes in the pot and always comes out nourishing and comforting
and economical too

Erin @ MouthfulBlog29/10/2014 - 8:15 pm

Butternut Squash and Sage Soup! And chili. And my grandma’s chicken noodle soup….I have a problem!

Michelle29/10/2014 - 8:19 pm

My absolute favorite is baked sweet potato wedges. I make it the same way each time – a little coconut oil, a lot of cinnamon. It’s the easiest thing to make especially since I’m a student, but still comforting and healthy.

Yoojin Lee29/10/2014 - 8:48 pm

yummm, chestnuts bring me back so many childhood memories!
my favorite one pot recipe has to be a big pot of roasted vegetable and tomato stew with chickpeas.. so comforting and filling, and can have tons of variations!

Celina Lima29/10/2014 - 8:50 pm

i loveeee african peanut stew or ehussi, a nigerianred pepper stew w egussi,or, melon gourd, from nigeria. i toss in spices and spinach and it’s my comfort food!=)

Nadine Joy Kurland29/10/2014 - 9:44 pm

I have been looking each week for this sqash and can’t find one!

Hefeden29/10/2014 - 10:44 pm

Our weekly “go to” meal is burrito stir fry. It’s some kind of grain, beans and lots of whatever veggies we have sautéed together. We top it with avocado, sour cream and hot sauce and eat it out of a bowl. Delicious!

jacquie29/10/2014 - 11:02 pm

a big pot of lentils w/ carrots, mushrooms and broccoli

Thia29/10/2014 - 11:34 pm

This soup looks delish, and I see what you mean about the tarts!!

One of my favorite Autumn dishes is a butternut squash curry, with spinach, chickpeas, and diced tomatoes. I add garlic, coconut milk, fresh cilantro, black pepper, cumin, curry powder, and extra cinnamon for a little more sweetness. Sometimes I switch up collard greens or kale for the spinach. Sometimes I add sriracha, for a little kick. I like to serve it over brown basmati rice. It’s really warming on chilly, gray days.

Anna30/10/2014 - 12:05 am

My favorite go-to fall/winter soup is Borsch. It’s a very rich soup, originally from Ukraine. It can be based on meat broth or be vegan using only vegetables. It’s excellent for the winter season. Serve it with a scoop of sour cream and garlic toast. Delicious!

Daisy30/10/2014 - 12:15 am

Thanks for the giveaway- I was not much a veggie cook – this book will be a great start and inspiration, fingers crossed. My fav one pot meal is done in a rice cooker – rice with ginger and soy sauce marinated chicken and rehydrated shitaki mushrooms – I am sure it will taste just as delicious with tofu for a vegetative option

cristina30/10/2014 - 1:05 am

nothing beats a butternut squash soup thick with mushrooms and nut. yeast for me :)

CL30/10/2014 - 1:42 am

My favourite one-pot meal is eggplant curry – it can be tomato based or coconut based, and it works thickly as a stew or thinly as something more soupy.

Kaley30/10/2014 - 1:47 am

My favorite soup right now is definitely that Bali stew recipe you posted a few months back! I’ve been making it once a week since then!

Meghan30/10/2014 - 3:58 am

Both yours and Amy’s photos are absolutely breathtaking. I’ve never seen chestnuts in soup, but now have no doubts that the combination is stellar.

My favorite things to make this time of year are hearty stews that can barely be classified as proper stew, with loads of spices and verdant veggies. This year, the apples and butternut squash have been good to me, making a frequent (and delicious) appearance in the kitchen.

Millie l Add A Little30/10/2014 - 6:10 am

This looks delicious – kabocha and chestnut are my favourite foods! gorgeous styling Laura!

Krispy30/10/2014 - 6:14 am

Fall weather equals lentil soup in my kitchen. Today I made a big batch to share with beluga lentils with loads of onion and garlic. I sat out on the front porch and enjoyed a big bowl.

Kate30/10/2014 - 7:39 am

Hey Laura! My favourite fall time food is assuredly warm morning oatmeal, still steamy and soft from the stove top. I add whatever I have on hand – some mornings, frozen raspberries smushed into a gooey jam, sometimes pecan or almond butter. It always starts my day off on the right foot…it’s almost meditative.

Liliana30/10/2014 - 8:37 am

My favorite soup recipe is roasted garlic soup. I would love thhis book.

Kimberly30/10/2014 - 8:54 am

I love a beef stew. Its simple and comforting this time of year.

Heather30/10/2014 - 10:55 am

I am so excited about this book. It is on my xmas wish list!
My favorite fall recipe is baked risotto with kale and butternut squash. It’s easy and satisfying on chilly autumn nights, and it makes great leftovers the next day.

Spring30/10/2014 - 12:31 pm

My favourite type of meal in the fall is soup! I like a tuscan white bean soup with rosemary and kale.

Marlee30/10/2014 - 1:03 pm

My favourite one pot meal has to be veggie pot pie. Mmmm with flakey crust baked right on top. Perfection.

Brooke30/10/2014 - 1:30 pm

This time of year, I find myself eating Shakshouka for breakfast, lunch, and dinner. It’s just too delicious! I make a large portion of the tomato sauce mixture and just heat it up and add the eggs when I’m ready to eat.

As a vegetarian, I’ve been eyeing “A Home in the Whole Food Kitchen” for awhile and would love to add it to my collection.

Melanie30/10/2014 - 3:51 pm

The cookbook sounds wonderful. A favourite soup at the moment is carrot, ginger and coconut milk, so tasty and warming. Thanks!

Jamie Y30/10/2014 - 4:01 pm

My favorite one pot meal will forever be chicken egg lemon soup! A favorite from childhood.

Cara Pardo30/10/2014 - 4:02 pm

One of my favorite (and easy!) winter recipes is the Red Lentil and Sweet Potato Stew. Sara B of My New Roots made the recipe for Whole Living’s Detox in 2013. It’s top notch!

Madeline30/10/2014 - 4:23 pm

I love making coconut curries this time of year, with lots of ginger and lime :)

Ashley30/10/2014 - 5:14 pm

Thank you so much for the chance to win this book! Your photos are beautiful. My favorite one pot soup is a minestrone with veggie sausage. :)

Sarah P.30/10/2014 - 5:50 pm

Your soup looks amazing! I have had Amy’s book on my wish list and would love to win a copy! My favorite soup would have to be roasted red pepper– I love creamy soups.

Marie30/10/2014 - 8:51 pm

this looks beautiful. I love making soup with pumpkin, sweet potato, red lentils and some coconut milk and spice.

Caroline30/10/2014 - 9:31 pm

Beautiful! Just clicked over to Amy’s blog. I will be busy this weekend in the kitchen!
This time of year I crave polenta. Warm, creamy, comforting. Add some roasted veg and I am a happy girl.

Connie lavelle30/10/2014 - 10:01 pm

My son was diagnosed with celiacs two years ago. With this life style change we have adapted to more of a whole foods diet. This book would be a great help/ addition to our diet. Can’t wait to try this soup this weekend. Our family favorite is my award winning chili. I never follow a recipe and it is a little different each time, but I have fed many soccer teams (high school and college) with this favorite. Love those recipes you make so much you have memorized and played with the recipe. I think this soup maybe one of those.

Rebecca31/10/2014 - 1:08 am

This looks so lovely and Amy’s book sounds truly amazing! For me, the colder months brings on a strong craving for warming, spiced food in bowls, like curry, and dal, and bean-y vegetable-filled soups.

Anna31/10/2014 - 9:11 am

For the fall/winter season my favorite is Borsch. It’s a very rich soup, originally from Ukraine. It can be based on meat broth or be vegan using only vegetables. It’s excellent for the cold time of the year. Serve it with a scoop of sour cream and garlic toast. Delicious!

Jane31/10/2014 - 10:22 am

Growing up I would have said beef stew and biscuits as my favorite fall/winter meal. Now that I’m vegan not so much. I’m in a total soup/stew mood at the moment and have so many marked to try. I’m afraid I don’t have a go to at the moment, but Heidi Swanson’s spicy fresh pea soup is one that I’ve made multiple times. This soup looks delicious! Having never cooked with chestnuts before I’m curious to give it a try along with many of your creations and Amy’s. Hope I win!

Magdalena Gioffre31/10/2014 - 11:05 am

This time of the year I love to eat vegan crepes!
Nice blog.
Love
Maggie

sillygirl31/10/2014 - 11:49 am

My fall-back meal lately is sauteed cabbage plus white kidney beans, onions and a bit of vinegar topped with a fried egg.

Abby31/10/2014 - 3:39 pm

My favorite soup this time of year is absolutely anything with pumpkin! Thick, sweet one-pot soups with cream, pumpkin, and spices are just the best. :)
also… i cannot get over these photos! total perfection.

Keara McGraw31/10/2014 - 4:29 pm

Ever since you posted your really good tomato soup recipe, I’ve been obsessed/addicted to making it & exploring small variances in ingredients and flavor. It’s just… *really* good. I love that it allows me to embrace the time taken to prepare a delicious and nourishing meal – no shortcuts, no hacks :) Making that soup has become therapeutic. I use it as a wonderfully creamy tomato base for a variety of soups and stews I’ve made since first discovering it!

Thank you for the wonderful recipe.

Grace31/10/2014 - 10:17 pm

Love the kale chips on top. The combination of squash and chestnuts intrigues me. I didn’t grow up with squash soups but a good hearty chili or chicken wild rice soup just exudes autumn to me. Everything I’ve seen from the lovely book looks just incredible.

Monique Sullivan31/10/2014 - 11:36 pm

My favourite soup to make at this time of year is sweet potato stew with beans and kale. That cookbook looks amazing!

s.maddie.d01/11/2014 - 9:21 am

This book sounds swell! As does your collection of cookbooks! (:
I’m particularly fond of an Andean potato soup called Locro De Papas for this time of year. Its creamy from the avocado added, warm with achiote seeds and black pepper, and salty from feta or queso fresco. Absolutely sensational on a cold, dark winter night!

Heather01/11/2014 - 10:55 am

I love a nice, thick meatless chili, made with plenty of beans.

Florence01/11/2014 - 11:15 am

In the winter months I crave stews- a coconut & chickpea hotpot with spices, spinach and a spoonful of peanut butter or a sweet potato and lentil veggie “shepherd’s pie”!!

amy01/11/2014 - 11:32 am

hi! beautiful pictures :) my go to soup is a simple one of potatoes, carrots, whole garlic cloves, lots of tumeric and maybe a few other ingredients … :)

Natasha01/11/2014 - 11:49 am

My favorite one pot meal is my spicy sweet potato soup. I tend to just throw in whatever sounds good at the time – usually tomatoes, carrots, maybe parsnips, and I finish it with coconut milk. It’s so good!

Mickie01/11/2014 - 12:31 pm

My mom’s butternut squash soup is my favorite. I can’t wait to have it this Thanksgiving.

Your blog is so beautiful. I can’t wait to try more of your recipes. Thank you!

Ariela01/11/2014 - 1:44 pm

Hi Laura!

My favorite one pot/soup/stew at this time of year has got to be a hearty, sweet, and satisfying combination of kabocha squash (the best!), golden turmeric, and miso, plus a medley of seasonal vegetables/greens and my favorite legume of the week. I keep the soup one part whole, one part pureed to keep the texture interesting and exciting. Eaten by a fire with some French music playing, and I’m in my happy cozy zone.

The Peace Patch01/11/2014 - 3:46 pm

Today my favorite onepot wonder is spicy tomato chickpea casserole with crushed Beanfields chips…yumza!

Linzy01/11/2014 - 3:48 pm

I love the foods of fall so much. The mixture of subtle sweetness and savory drives me wild. I currently have about 20 squashes sitting on my back porch, just begging to be used.
As for my favorite dish, I would have to say it’s sweet potato and peanut stew. I mix together sweet potatoes, jarred tomatoes, seared tofu, peanut butter, and a bunch of African spices into one stew. It’s great because I generally have all of the ingredients in my pantry, and peanut butter just makes me happy.
Best of luck to you

Heather Taylor01/11/2014 - 4:28 pm

Gosh, I love all kinds of soups and stews and it’s hard to pick a favorite, but I’ve been craving Chicken Tortilla Soup!

Anze01/11/2014 - 6:18 pm

I’ve been making a sweet potato & chikpea curry over and over and over all this year. I find it so incredibly creamy and sweet and salty and perfect served with some millet or brown rice. I’m pretty sure it’s my favourite recipe of all times, all doe I haven’t shared it yet :) Thank you for the recipe tho!

Lacey01/11/2014 - 7:45 pm

This soup looks to die for. Yum. My favorite soup lately was a pumpkin ginger apple soup made extra creamy with coconut milk from love and lemons! But really, I love all {vegan} soup this time of year.

giedre02/11/2014 - 1:37 am

I love the simplicity of pumpkin soup

charj02/11/2014 - 10:51 am

My current favorite is vegan Cincinnati chili

Nicole02/11/2014 - 1:01 pm

Wow I really like the way you combine your photo’s and recipes!

Nickie Gorsky02/11/2014 - 2:23 pm

My fall into winter go to is Ayurvedic Dal. Rich with chana or masoor dal, veggies, fresh ginger, curry, ghee, green onions, raisins, tomato paste and coconut milk topped with cilantro. It will carry you through the season on wings of love and good health!

Connielavelle02/11/2014 - 6:56 pm

Just made the soup. Love the flavor and the slightly sweet kale. Thanks for sharing.

Britt02/11/2014 - 7:00 pm

Love your site and colorful, healthy, tasty recipes and musings. My go-to soup this time of year is creamy tomato soup with fire roasted tomatoes and thyme. Served with grilled cheese, no less.

Amanda03/11/2014 - 12:00 am

I LOVE te adzuki bean and kombucha squash stew with Kale! Simple. Warm. Roasted. Perfect for sweater weather!

Lori03/11/2014 - 12:32 am

This time of year I love anything warm and hearty. Lentil soups and any kind of stew are my favorites.

Jeni03/11/2014 - 1:03 am

This soup looks amazing. This fall I’ve been craving vegetarian tortilla soup. I also love sweet potato and peanut stew this time of year.

Kelsey03/11/2014 - 2:05 am

My favourite is a toasted spelt and escarole soup recipe from Bon Appetit. Or a miso and soba noodle soup I recently tried. I love soup/stews so much it’s hard to choose.
I already had your morrocan stew on my to try list. Hearing it’s one of your favourites a year later makes me excited to try it!

Amaryllis03/11/2014 - 6:28 am

Can’t wait to try this, it seems like the perfect winter soup! (love your blog, btw)

[…] consistency with hers, but I wanted to try the cashews again! While looking at her website, I saw a squash soup recipe topped with roasted sesame kale on the homepage, and it clicked. The perfect crunchy, savory topping for a creamy, garlicky soup. I […]

[…] PS the squash recipe for this sandwich makes way more than you will need. I made 4 sandwiches with it (the onion recipe should give you enough for that), and blended the rest into a soup similar to this. […]

Kristen @ enjoythisorganiclife09/11/2014 - 12:45 pm

YUM! I loved the locally grown hazelnuts when I was living in Ontario. I was making some of the most deliciously rich hazelnut milks! This soup looks wonderful :) xo

erin {yummy supper}12/11/2014 - 2:06 pm

Laura, you’ve outdone yourself on this one. The photos… OMG stunning, luscious and totally mouthwatering.
And yep, I need to get my hands on Amy’s book. Looks awesome!
xoxox
E

[…] Amy Chaplin’s Kabocha Squash + Chestnut Soup on The First Mess […]

[…] And soups! vegan cream of broccoli soup and my new favorite soup garnish. […]

[…] Roasted Garlic Soup // Brooklyn Supper Roasted Cauliflower Soup // Brooklyn Supper Kabocha Squash and Chestnut Soup // The First […]

Catherine02/12/2014 - 4:41 pm

this looks lovely. seriously!

but I am 1.5 hours in and all I’ve gotten through is “peel[ing], seed[ing] + cut[ting] into 3/4 inch dice” and roasting and peeling about half of my chestnuts…

Laura Wright03/12/2014 - 9:16 am

Hi Catherine, it’s true that this one is a bit labour intensive–I find anything with hard winter squash tends to be this way. This time of year, you can find pre-roasted chestnuts at markets to help with prep time a bit. Also, instead of peeling and dicing a kabocha, you could definitely use the pre-peeled + cut butternut squash that they sometimes sell at grocery stores to save time.
-L

Tuscan white bean soup09/12/2014 - 9:31 am

[…] can’t take credit for the idea of putting kale chips in soup. I first saw it done on The First Mess and thought it was an awesome […]