caraway + horseradish broccoli quinoa salad // via @thefirstmesspin it!caraway + horseradish broccoli quinoa salad // via @thefirstmesspin it!caraway + horseradish broccoli quinoa salad // via @thefirstmesspin it!healthy holidays // @thefirstmesspin it!healthy holidays // via @thefirstmesspin it!
I am dead-set on a holiday decor extravaganza at my house this year. I’ve got some sweet garlands, birch trunks, old hydrangea blooms sprayed with GOLD, the lights, lanterns, a boxwood wreath, lime green osage oranges, grapevines, spruce cuttings, pine cones, and some jute rope and pretty ribbon to finish it off all nice. That’s just the outside stuff. It’s kind of soothing clipping branches and jamming them into frozen boxes of dirt in the name of merry-making. It’s definitely frivolous, but in the moment it feels way too important. Also, having a hot drink in your snuggy gear after–that feels way important too.

I need the light-hearted distractions of twinkle lights, gold spray paint and bow-tying this time of year. It’s easy to make yourself feel trapped by all the things you absolutely have to accomplish within the span of one hectic month. Everyone is busy and everyone will tell you how busy they are at least 5 times in any given conversation. I am guilty of this. Yesterday I had to cook and photograph something and re-make another thing because the first thing was unusable in a previously outlined context (so specific, right?!). But I hung out with my mom, sipped some piping hot decaf (wuss-level), and strung up garlands on my porch in the morning instead. I still got all of my work done, but I went into it with a bit more warmth and energy once I got started.

I mean, I think work should be taken seriously. But busy-work is pretty much the worst and really? It’s the essence of holiday crazy-making. I never post a gift guide on here and generally advise people on just loving each other instead if they ask me about one. I feel anxious when I see things like that. I worry about the world sometimes, the direction of society, gorilla populations, and I tend to take things a bit seriously on a good day, but that pressure is real. It takes form in sometimes nonchalant ways, and I think we all feel it a little.

I said this last week, but it bears repeating: I’m really going for calm and overall wellness in this mad season of life. I’m fixing up really nourishing eats, making the house smell good, trying with might to focus my eyes away from screens, and making small improvements to my daily motions–all in good time. If I go into 2015 with a focused, intentional whisper instead of a bang, I’ll be happy.

On that nourishing eats tip, there’s this bowl of vegetables with caraway and fresh horseradish dressing. I do love a good and crunchy broccoli salad stashed away to mix with greens and a bit of avocado or something. The best ones always seem to have sweet and sour components. This one is filled out with just a bit of cooked quinoa–enough to cling to the lightly cooked florets. I quick-pickle some shallots and add some crisp sweet apples to the mix as well. The dressing is a bit spicy and sharp with the horseradish and lemon, but grounded with the earthy anise-flavour of caraway. I’ve been adding just a bit of flaxseed oil to all of my dressings lately. I like the nutty taste, but also those anti-inflammatory, polyunsaturated fatty acid vibes too.

Happy Thanksgiving to my American pals this week. Salad and hugs to you all :) xo

caraway + horseradish broccoli quinoa salad // via @thefirstmesspin it!caraway + horseradish broccoli quinoa salad // via @thefirstmesspin it!caraway + horseradish broccoli quinoa salad // via @thefirstmesspin it!caraway + horseradish broccoli quinoa salad // via @thefirstmesspin it!healthy holidays // @thefirstmesspin it!
caraway + horseradish broccoli quinoa salad recipe
print the recipe here!
serves: 6
notes: I steam the broccoli and cauliflower florets, but you could totally do this as a raw salad and bypass that extra step if you want. I use a bit of flax oil in the dressing (#foryourhealth), but straight olive oil all the way is just as well.

caraway + horseradish dressing ingredients:
2 tbsp grated fresh horseradish
juice of 1/2 a lemon (about 2-3 tbsp)
1 tbsp apple cider vinegar
salt + pepper
1/2 tsp caraway seeds (+ extra for the salad)
2 tsp dijon mustard
1 tbsp maple syrup
3 tbsp olive oil
1 tbsp flaxseed oil (or more olive oil)

salad ingredients:
1 shallot, sliced thin
1/3 cup apple cider vinegar
salt + pepper
1 tsp maple syrup
1/4 cup quinoa, rinsed
1-2 stalks of broccoli, cut into small florets
1 small head of cauliflower, cut into small florets
1 apple, small dice
3 tbsp chopped fresh dill
1/4 cup marcona almonds, chopped

In a blender, combine all of the dressing ingredients until you have a smooth, creamy mixture. Check it for seasoning, adjust, and set aside.

Place the sliced shallots in a small bowl. Cover them with the 1/3 cup of apple cider vinegar. Season with salt and pepper and stir in the maple syrup. Let the mixture sit while you make the rest of the salad. You want the slices of shallot to be lightly softened.

In a small saucepan, combine the quinoa with 1/2 cup of filtered water and a pinch of salt. Bring the quinoa to a boil over medium heat. Then lower to a simmer until all of the water is absorbed, about 12 minutes. Set aside to cool.

Steam or boil the broccoli and cauliflower florets for 3-4 minutes or until slightly soft. Drain the florets and run cold water over them. Dry lightly with a paper towel and transfer to a larger serving bowl. To the bowl, add the cooked quinoa, diced apple, chopped dill, marcona almonds, and extra caraway seeds.

Drain the shallots and add them to the bowl as well. Add as much dressing as you like and a good amount of salt and pepper. Toss to combine.

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  • valentina - sweet kabocha27/11/2014 - 4:29 am

    Flaxseed oil for President!! :DReplyCancel

  • Karuna27/11/2014 - 6:35 am

    Wooooh do you have a book coming out soon that you not allowed to announce just yet??? Can’t wait for it already!!

    Will have to wait till you get more specific about that:)ReplyCancel

    • Laura Wright27/11/2014 - 7:54 am

      Hi Karuna, Those vague comments were actually about a recipe I had to make for a certain popular food site ;)

  • Aimee @ Simple Bites27/11/2014 - 9:50 am

    A beautiful sentiment for the holiday rush. I’m glad I’m not the only one who loves to play with pine boughs and branches with berries for outdoor holiday decor. Natural is best!ReplyCancel

  • Tieghan27/11/2014 - 10:13 am

    I am so with you on holiday decor and cheer. This is probably the busiest I have ever been, but I too have pines, lights and all the good stuff up this season! It’s my favorite!!

    Loving this nourishing plate, it’s the perfect thing to keep me going! :)ReplyCancel

  • Christina T27/11/2014 - 12:02 pm

    This looks great! Do you think it would pack up well? I’m thinking about making it for a potluck.ReplyCancel

    • Laura Wright27/11/2014 - 12:38 pm

      Hi Christina, I think it would pack up just fine–you could even dress it ahead of time. I would just add the chopped dill and marcona almonds to the salad when you arrive at your destination.

  • Christine27/11/2014 - 1:08 pm

    Laura, I am so with you on the intentional slowing down during this season and keeping an eye towards wellness and wellbeing instead of allowing oneself to be swept up in the crazyness. I love your holiday decor photos – I cannot wait to do my house (inside and out!). Horseradish always feels like a holiday condiment (to me, I guess? haha) so it feels particularly fitting in this salad as we approach December! this may be a funny question, but I really like your linens here – where are they from?ReplyCancel

  • Lane | Green Spirit Adventures27/11/2014 - 1:27 pm

    I love everything about this post. :) I totally agree with the whole slowing down for the holidays bit – and the decorating!!
    I’ve been craving broccoli for a couple of days now, so I think this recipe will absolutely hit the spot!ReplyCancel

  • hannah27/11/2014 - 2:07 pm

    This looks lovely and I’m totally feeling the same about trying to ease into 2015 in a really calm and positive place emotionally.. start as you mean to go on.
    Serves 6? Did you have it as a side dish?

    • Laura Wright27/11/2014 - 5:09 pm

      Hey Hannah, I suppose it could be more of a serves 4-6 kind of thing, depending on what else is on the table etc.

  • Nicola27/11/2014 - 4:50 pm

    Love the thoughts! Horseradish & Caraway, two things I’ve been wanting to try lately, there not so common in Aus. Am definitely going to have to go hunting now. :)ReplyCancel

  • Kathryn28/11/2014 - 6:40 am

    In my book, there is nothing so good at relieving stress than twinkly Christmas lights, preferably with a glass/mug of something hot and/or boozy. Love the punch of flavours in this salad too. I feel better just looking at your vibrant pictures.ReplyCancel

  • Maggie @ Veg Fiend28/11/2014 - 8:58 am

    I am totally with you on being uneasy about the over-consumerism of this time. I do not have a TV at my house, and now that I am with my family for the holiday, and surrounded by the non-stop holiday commercials, I truly notice the pressure that large retail corporations put on consumers to buy, buy, buy at this time over year over spending time with their loved ones. When I am at my own house, I do come across the occasional holiday ad online or in the newspapers, but it is nothing like the ubiquity of tv ads. Glad to see you are feeling calm and well during this season :)ReplyCancel

  • Sarah28/11/2014 - 6:13 pm

    Thank you for this lovely post. This time of year it’s all too easy to get bogged down– both on a personal and big picture level– and lightness is definitely needed. This salad looks delicious. My stuffy head and weary body has been craving fresh, tangy, spicy grub like this… can’t wait to try!ReplyCancel

  • Millie l Add A Little29/11/2014 - 4:42 am

    This looks amazing Laura and love what you’ve written!!ReplyCancel

  • kristie {birch and wild}29/11/2014 - 12:23 pm

    I have a hard time slowing down during the holidays. I am always trying to make all of the food and make all of the gifts, furiously knitting away and baking for at least month. This year I decided to just do some basic homemade gifts, and then buy the rest from local artisans. That way, I can take a break and breathe, and I am also supporting the local economy.
    This salad looks lovely. I looks like the kind of clean eating I crave before the excess of the Christmas holidays.ReplyCancel

  • Bec30/11/2014 - 7:21 am

    such stunning photos.. I am not drooling and salad dreaming! I hope you had a great TG xReplyCancel

  • jaime30/11/2014 - 5:26 pm

    for real, your flavor combinations are incredible. i love caraway and always welcome a fresh way to incorporate it.

    re: busy-ness, have you read this?:

  • Grace @ The Big Reveal01/12/2014 - 12:26 pm

    This looks so delicious! And, as usual, your photography blows me away! Love, love, love. Thanks for the inspiration!ReplyCancel

  • Brian @ A Thought For Food01/12/2014 - 10:14 pm

    I’ve tried to balance out all the heavy, unhealthy dishes with flavorful and satisfying salads. This one is blowing my mind. Love all the textures and the use of horseradish (why don’t more people include it in recipes?)ReplyCancel

  • […] Il n’y a pas que les soupes dans la vie en hiver, et cette salade de saison a l’air dél… […]ReplyCancel

  • la domestique02/12/2014 - 6:12 am

    Oh boy I feel you. Been struggling with the same stuff and it’s nice to hear I’m not the only one. Love the sound of a healthy holiday and YES to horseradish dressing!ReplyCancel

  • Suzanne02/12/2014 - 12:39 pm

    Just made this. Ate the entire blow. This is probably one of the best things I have ever eaten! fresh horseradish on this is genius!ReplyCancel

  • Bethany Schimmel03/12/2014 - 6:38 pm

    Wow. Your photography is amazing. I love reading food blogs and this has got to be the best photography I’ve seen in one.ReplyCancel

  • Sherrie04/12/2014 - 1:46 pm

    Beautiful words, from one world concerner to another, I couldn’t agree more. So moving is happening!! And we’ll be packing straight through the holidays and I said I wouldn’t bring out the decorations this year, that might make things a little crazy. BUT you’ve inspired me to get my twinkling lights on, they always have a warm and comforting way to soothe my soul.

    so much love girl,
    xo sherrieReplyCancel

  • […] Laura has some beautiful words {+ a healthy bowl of goodness} on embracing the holiday season, you should read it. […]ReplyCancel

  • DebbieG04/12/2014 - 9:31 pm

    I made this salad tonight. My only change was to lightly roast the cauliflower and broccoli. It was gorgeous. Thanks for the recipe.ReplyCancel

  • […] 4. Full disclosure: I’m afraid of horseradish.  The story involves being fed a spoonful of horseradish as a child and me subsequently DYING.  Okay, feeling like I was dying.  But this recipe looks like a safe new beginning for horseradish broccoli quinoa salad. […]ReplyCancel

  • Sarah03/01/2015 - 8:16 pm

    2 stalks = 2 crowns?ReplyCancel

salty maple squash w/ ginger scallion rice + turmeric brussels slaw // @thefirstmesspin it!salty maple squash w/ ginger scallion rice + turmeric brussels slaw // @thefirstmesspin it!clementines // @thefirstmesspin it!salty maple squash // @thefirstmesspin it!
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 // @thefirstmesspin it!salty maple squash w/ ginger scallion rice + turmeric brussels slaw // @thefirstmesspin it!salty maple squash w/ ginger scallion rice + turmeric brussels slaw // @thefirstmesspin it!
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.ReplyCancel

  • Melanie20/11/2014 - 4:46 am

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

  • 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 :)ReplyCancel

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

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

  • The VegHog20/11/2014 - 7:45 am

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

  • Stephanie20/11/2014 - 9:50 am


  • 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.ReplyCancel

    • 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 ;)

  • 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?!’ReplyCancel

  • 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. :)ReplyCancel

  • shanna mallon20/11/2014 - 11:00 am

    Totally relate.ReplyCancel

  • All the colours – the flavours … sounds incredible!!ReplyCancel

  • 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!ReplyCancel

  • 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 :)ReplyCancel

  • 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!!ReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

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

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

  • 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.ReplyCancel

  • 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?ReplyCancel

  • 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.ReplyCancel

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

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

  • 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!ReplyCancel

  • 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! xoxoReplyCancel

  • 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!ReplyCancel

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

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

  • 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.ReplyCancel

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

  • Sonia22/11/2014 - 8:27 am

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

  • 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. :)ReplyCancel

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

    This looks so comforting but healthy and so delicious!ReplyCancel

  • 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. xxReplyCancel

  • 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!ReplyCancel

  • 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 I’ll be trying your maple spin :)ReplyCancel

  • 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.


  • 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!!ReplyCancel

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garden keeperpin it!garden keeperpin it!pulling up celery roots // @thefirstmesspin it!pulling up celery roots // @thefirstmesspin it!for a garden keeperpin it!
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 // @thefirstmesspin it!for a garden keeperpin it!steamy celery root // @thefirstmesspin it!garden keeperpin it!garden keeperpin it!garden keeperpin it!
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!ReplyCancel

  • 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


  • 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.ReplyCancel

  • 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).ReplyCancel

  • 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.ReplyCancel

  • Gail13/11/2014 - 7:36 am

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

  • 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!ReplyCancel

  • 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.ReplyCancel

  • Kate13/11/2014 - 7:48 am

    I love all things sweet potato during the holidays.ReplyCancel

  • 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.



  • 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.ReplyCancel

  • 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!ReplyCancel

  • cori13/11/2014 - 8:45 am

    I always love pumpkin pieReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • 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 :)


  • 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… :)ReplyCancel

  • Monika J13/11/2014 - 9:10 am

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

  • Glenda Alexander13/11/2014 - 9:10 am

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

  • 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!ReplyCancel

  • 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.ReplyCancel

  • 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:

  • 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!ReplyCancel

  • 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.ReplyCancel

  • Alison13/11/2014 - 9:44 am

    Love cranberry sauce.
    Can’t wait for Thanksgiving!ReplyCancel

  • 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…ReplyCancel

  • 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…..ReplyCancel

  • Kelly G.13/11/2014 - 9:55 am

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

  • 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 :)ReplyCancel

  • 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.ReplyCancel

  • 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! xoReplyCancel

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

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

  • Karina13/11/2014 - 10:16 am

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

  • 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.ReplyCancel

  • 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…ReplyCancel

  • 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 ^_^ReplyCancel

  • liz13/11/2014 - 10:30 am

    I like stuffing!ReplyCancel

  • Shannon S13/11/2014 - 10:33 am

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

  • 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.ReplyCancel

  • 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 : )ReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

  • 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! :)ReplyCancel

  • 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.ReplyCancel

  • 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!!!!ReplyCancel

  • 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.ReplyCancel

  • ali13/11/2014 - 10:56 am

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

  • 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.ReplyCancel

  • 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.ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

  • Courtney13/11/2014 - 11:23 am

    I just love winter squash in its many forms.ReplyCancel

  • 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!!ReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

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

    sweet potatoes!!ReplyCancel

  • 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.ReplyCancel

  • 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!ReplyCancel

  • 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.ReplyCancel

  • 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!ReplyCancel

  • laura z13/11/2014 - 12:24 pm

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

  • 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.ReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

  • 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!ReplyCancel

  • Melissa Turner13/11/2014 - 1:29 pm

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

  • Shoshana13/11/2014 - 1:59 pm

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

  • Kimberly13/11/2014 - 1:59 pm

    I love mashed potatoes. Classic and wonderful.ReplyCancel

  • MBridges13/11/2014 - 2:09 pm

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

  • Martine13/11/2014 - 2:14 pm

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

  • 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…ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • 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!!!ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • 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.ReplyCancel

  • Thia13/11/2014 - 2:59 pm

    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.ReplyCancel

  • Alex S13/11/2014 - 3:06 pm

    Fried oysters-it’s a family tradition.ReplyCancel

  • 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
    rosemary shortbread
    gail ambrosius chocolates ( the ones you pair with wisconsin beers are fun for the holidays)ReplyCancel

  • 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.ReplyCancel

  • 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!ReplyCancel

  • 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.


  • 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.ReplyCancel

  • 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.ReplyCancel

  • 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 :)ReplyCancel

  • Steph Chia13/11/2014 - 4:38 pm

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

  • Gorgeous pictures and beautiful meal!! Love this!ReplyCancel

  • Anon13/11/2014 - 5:00 pm

    My mom’s pumpkin cheesecake!!!ReplyCancel

  • --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.ReplyCancel

  • 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.ReplyCancel

  • Annie Nicole13/11/2014 - 5:46 pm

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

  • 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.ReplyCancel

  • Holly Michelle13/11/2014 - 5:48 pm

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

  • 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 xReplyCancel

  • thefolia13/11/2014 - 6:37 pm

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

  • 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!ReplyCancel

  • 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!ReplyCancel

  • 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!!!!ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • Kerry13/11/2014 - 7:21 pm

    Butternut squash lasagne!ReplyCancel

  • 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.ReplyCancel

  • Becca13/11/2014 - 7:58 pm

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

  • 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.ReplyCancel

  • 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.ReplyCancel

  • Cindy A.13/11/2014 - 9:00 pm

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

  • sarah13/11/2014 - 9:00 pm


  • 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. :)ReplyCancel

  • 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.ReplyCancel

  • 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…ReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

  • Carly14/11/2014 - 2:21 am

    I love sweet potatoes with pineapple and marshmallows.ReplyCancel

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

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

  • 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)!ReplyCancel

  • 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!ReplyCancel

  • 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.ReplyCancel

  • 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!)ReplyCancel

  • 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.ReplyCancel

  • 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!ReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

  • 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?ReplyCancel

  • nina14/11/2014 - 9:48 pm

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

  • 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!).ReplyCancel

  • Ashley14/11/2014 - 10:40 pm

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

  • 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…ReplyCancel

  • […] garden keeper’s pie. […]ReplyCancel

  • 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.ReplyCancel

  • Jessie Snyder15/11/2014 - 10:14 am

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

  • 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.ReplyCancel

  • 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…ReplyCancel

  • 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!ReplyCancel

  • Judith15/11/2014 - 2:36 pm

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

  • 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! :)ReplyCancel

  • 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.ReplyCancel

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

    This looks gorgeous – I love the beautiful creamy topping!ReplyCancel

  • 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 –>

    Happy holidays!ReplyCancel

  • Crystal16/11/2014 - 9:59 am

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

  • Abby16/11/2014 - 10:12 am

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

  • 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!ReplyCancel

  • 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 hereReplyCancel

  • Anna16/11/2014 - 1:30 pm

    green beans!ReplyCancel

  • Hope16/11/2014 - 3:17 pm

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

  • 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.ReplyCancel

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

  • 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 holidaysReplyCancel

  • 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!ReplyCancel

  • 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!!ReplyCancel

  • 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!ReplyCancel

  • 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!ReplyCancel

  • 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.ReplyCancel

  • 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!ReplyCancel

  • 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.ReplyCancel

  • 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!ReplyCancel

  • 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.ReplyCancel

  • 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…ReplyCancel

  • 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!ReplyCancel

  • Kaley19/11/2014 - 1:13 am

    My favorite side dish is always the mashed potatoes!ReplyCancel

  • […] 3. Vegan Garden Keeper’s Pie […]ReplyCancel

  • 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.ReplyCancel

  • 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.ReplyCancel

  • 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!ReplyCancel

  • 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 :)ReplyCancel

  • 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 :(ReplyCancel

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

  • 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!ReplyCancel

  • […] 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 […]ReplyCancel

  • […] 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, […]ReplyCancel

  • […] stocked freezer (the rapidly approaching move home inspires a new kind of cooking). Starting with this casserole like dish I made for Christmas dinner (added about 1.5 more cups veggies and less water, cooked for longer […]ReplyCancel

  • […] Row: Sweet Potato Casserole (The Domestic Front) – Garden Keeper’s Pie (The First Mess) – Vegetarian Lasagna (Food52). Lower row: Pear Rosemary Danish (Food52) – Stuffed Sweet […]ReplyCancel