7 Vegan Thanksgiving Recipes

From vegan centrepieces which don’t involve meat (and aren’t nut roast) to deliciously gooey maple pecan pie. This list of Thanksgiving recipes is perfect for your whole plant-based menu, no planning needed! 1. Butternut Squash & Carame…

From vegan centrepieces which don’t involve meat (and aren’t nut roast) to deliciously gooey maple pecan pie. This list of Thanksgiving recipes is perfect for your whole plant-based menu, no planning needed! 1. Butternut Squash & Caramelised Shallot Tart 2. Vegan Cauliflower Cheese Gratin 3. Roasted Brussels Sprouts with Chestnuts & Smoky Olives 4. Hassleback …

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Confit Tandoori Chickpeas (Ottolenghi) (Vegan Option)

This simple confit of chickpeas, tomatoes and garlic flavoured with tandoori spices is from Ottolenghi’s new cookbook, Ottolenghi Test Kitchen: Shelf Love, written by Noor Murad and Yotam Ottolenghi. It’s super easy vegetarian side dish to …

This simple confit of chickpeas, tomatoes and garlic flavoured with tandoori spices is from Ottolenghi’s new cookbook, Ottolenghi Test Kitchen: Shelf Love, written by Noor Murad and Yotam Ottolenghi. It’s super easy vegetarian side dish to make as it’s a one-tray recipe – mix everything in a roasting dish, cover and roast for just over …

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Charred tomatoes with cold yoghurt (Ottolenghi)

This post has been updated as of September 2021 For the perfect end of summer meal, we recently made this charred tomato dish from Ottolenghi’s cookbook, Simple*. We made flatbreads from my book and some hummus to have with the tomato dish & …

This post has been updated as of September 2021 For the perfect end of summer meal, we recently made this charred tomato dish from Ottolenghi’s cookbook, Simple*. We made flatbreads from my book and some hummus to have with the tomato dish & some grilled vegetables too. If you’re familiar with Ottolenghi’s recipes, you know …

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Sourdough Pumpkin Bread (Vegan)

Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!! Usi…

Having recently revived my sourdough starter, my collection of sourdough discard has started up again. Since it’s the spooky season (a.k.a October), it only felt appropriate to make a vegan pumpkin bread version of my sourdough banana bread!! Using homemade pumpkin puree I had planned on doing this a few weeks ago but found I …

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Caramelised Banana Buckwheat Bread

Thanks to Doves Farm for sponsoring this post. Doves Farm has a new feel-good, colourful look, which celebrates the joy of home baking. To celebrate this, I’m sharing 2 of my favourite feel-good recipes. Banana bread must be one of the most well-loved things to bake in the UK! It’s not surprising though as it’s such a simple thing to make and uses up those brown bananas from the fruit bowl or freezer. When I was growing up my mum would bake a simple banana bread, often with walnuts and demerara sugar on top for crunch. We’d eat slices of it with cream cheese as a comforting afternoon snack. It’s such a classic, easy bake which everyone loves, which makes it ideal as a feel-good gift for friends and family. Over the years I’ve made many iterations of banana bread. One of my favourite little twists to do is to swap out a portion of the plain flour for Doves Farm organic wholemeal buckwheat flour. I find this makes for a very tender, light banana bread with a nutty, earthy flavour which goes so well with the sweetness of the bananas. Due to the lack of gluten in buckwheat flour, […]

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Thanks to Doves Farm for sponsoring this post. Doves Farm has a new feel-good, colourful look, which celebrates the joy of home baking. To celebrate this, I’m sharing 2 of my favourite feel-good recipes.

Banana bread must be one of the most well-loved things to bake in the UK! It’s not surprising though as it’s such a simple thing to make and uses up those brown bananas from the fruit bowl or freezer. When I was growing up my mum would bake a simple banana bread, often with walnuts and demerara sugar on top for crunch. We’d eat slices of it with cream cheese as a comforting afternoon snack. It’s such a classic, easy bake which everyone loves, which makes it ideal as a feel-good gift for friends and family.

Over the years I’ve made many iterations of banana bread. One of my favourite little twists to do is to swap out a portion of the plain flour for Doves Farm organic wholemeal buckwheat flour. I find this makes for a very tender, light banana bread with a nutty, earthy flavour which goes so well with the sweetness of the bananas. Due to the lack of gluten in buckwheat flour, I like to combine it with a small amount of plain white flour to help the loaf hold together well.

This batter is super easy to blend up so takes little time to prep. I use really ripe, frozen bananas which I’ve let defrost at room temp until they’re completely soft. They usually seep some liquid when this happens so make sure they’re in a shallow bowl of some kind as you don’t want to lose any of that moisture!

I sprinkled some buckwheat groats onto the cake batter before baking which crisp up in the oven for an easy, crunchy topping to the cake – delicious but optional! You can always replace the buckwheat groat sprinkle with some roughly chopped walnuts or pecans.

Stockists for Doves Farm Organic Wholemeal Buckwheat Flour are Morrisons, Ocado, Sainsbury’s, Tesco, Waitrose & Partners, dovesfarm.co.uk


Caramelised Banana Buckwheat Bread

Yield: serves 12-16

A vegan caramelised banana loaf cake made with nutty buckwheat flour & topped with crispy crunchy buckwheat groats

Ingredients

Banana Buckwheat Batter:

Caramelised bananas:

  • 1 or 2 small, ripe bananas
  • 30g (2 tbsp) unsalted butter or vegan butter
  • 2 tbsp maple syrup
  • Pinch of ground cinnamon
  • 2 tbsp buckwheat groats, optional

Instructions

  1. Preheat the oven to 180°C fan (350°F). Grease and line an 8-inch square cake tin or a 2lb loaf tin with baking paper.
  2. Place the overripe bananas, sugar, oil, salt and cloves into a blender or food processor and blitz until smooth (or alternatively use a stick blender in a large bowl to blitz together). Add the flours and bicarbonate of soda and blend again to combine.
  3. Pour the batter into your prepared cake tin and set aside.

For the caramelised bananas:

  1. Peel your 1 or 2 ripe bananas (I like to use 1 if I’m making a loaf cake or 2 if I’m baking a square cake) and slice in half down their length.
  2. Heat the butter, maple syrup and cinnamon in a medium non-stick frying pan over a medium heat. Once the butter has fully melted, add the bananas cut side-down into the frying pan. Fry for a couple of minutes until the undersides start to get a bit golden.
  3. Gently lift the bananas from the pan, taking care not to touch the hot caramel. Place them, cut side-up onto the cake batter. Drizzle over any remaining caramel from the pan then sprinkle on the buckwheat groats (if using).
  4. Bake for 25-30 minutes (if baking in a square tin) or 50-60
    minutes (if baking in a loaf tin)
    until a toothpick inserted into the centre of the cake comes out clean.

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Tahini Caramel Apple Tart

I’ve been thinking about this French Apple Tart ever since I saw Ina make it – I’m usually not a tart kind of person because lining a pastry tin is not my idea of fun, but this recipe is SO simple, there’s no faffing around. You roll out a flaky pastry into a rectangle, top with sliced apples and sugar and bake. Now, Ina brushes the apples with an apricot jam glaze (a trick my mum always uses too) but I opted for a tahini caramel sauce instead – drizzled over the tart whilst still warm. It’s a little bit nutty and isn’t too sweet but if you’re daunted by caramel making you can always stick with the jam if you want!    

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slices of tahini caramel apple tart

I’ve been thinking about this French Apple Tart ever since I saw Ina make it – I’m usually not a tart kind of person because lining a pastry tin is not my idea of fun, but this recipe is SO simple, there’s no faffing around.

You roll out a flaky pastry into a rectangle, top with sliced apples and sugar and bake. Now, Ina brushes the apples with an apricot jam glaze (a trick my mum always uses too) but I opted for a tahini caramel sauce instead – drizzled over the tart whilst still warm.

A sliced apple tart drizzled with tahini caramel

It’s a little bit nutty and isn’t too sweet but if you’re daunted by caramel making you can always stick with the jam if you want!

 

 

slices of tahini caramel apple tart

Tahini Caramel Apple Tart

Yield: serves 8-12
Prep Time: 20 minutes
Cook Time: 45 minutes
Additional Time: 1 hour
Total Time: 2 hours 5 minutes

An easy tahini caramel sauce drizzled over a simple apple tart with homemade flaky pastry!

Recipe adapted from Ina Garten

Ingredients

For the pastry:

  • 2 cups (240g) plain white (all-purpose) flour
  • 1 tbsp granulated sugar
  • ½ tsp salt
  • ¾ cup (165g) unsalted butter, cold, cubed
  • up to 1/2 cup (125ml) ice water

For the caramel:

  • 1/3 cup (65g) granulated sugar
  • 2 tbsp water
  • 2 tbsp (30g) unstalted butter
  • generous pinch salt
  • ½ tsp vanilla extract or vanilla bean powder
  • 3 tbsp tahini
  • 4 tbsp milk

For the top:

  • 3 to 4 Bramley apples, peeled and cored
  • ¼ cup (50g) granulated sugar
  • 2 tbsp unsalted butter, cut into little cubes

Instructions

Make the pastry:

  1. Place the flour, salt, sugar and butter into the bowl of a food processor. Pulse to cut the butter in – you want a mealy mixture with a few pea-sized lumps of butter remaining. Drizzle in the water (start with 4 tablespoons) and pulse in, adding more water a tablespoon at a time if needed. The mixture should be moist enough so that if you squeeze some together, it’ll stick.
  2. Tip the pastry mixture out onto a piece of cling film. Pat together with your hands into a rectangle then wrap and refrigerate for 1 hour.

Meanwhile make the caramel:

  1. Place the sugar and water in a large saucepan (silver/white ones a best so you can see the colour change). Place over a medium heat on the stove and stir just until the sugar dissolves then stop stirring. Let the mixture cook, tilting and swirling the pan, until it has reached an even, golden colour.
  2. Turn the heat all the way down, add in the butter, salt and vanilla. Let that butter melt a bit before picking the spoon back up and mixing it in. Once smooth, add the tahini and milk and stir through until smooth. Take off the heat and set aside.

Rolling and baking:

  1. Once the pastry has rested, preheat the oven to 200°C (400°F) fan.
  2. Cut the apples in half and then slice into half-moons about ¼-inch (5mm) thick.
  3. Cut a piece of baking paper to fit a large baking tray. Unwrap the pastry, place onto the baking paper and dust with flour. Roll the pastry out into a rectangle slightly smaller than the piece of baking paper. Trim the edges so they are straight then transfer the pastry (on the baking paper) onto the baking tray.
  4. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the 1/4 cup of sugar and dot with the butter.
  5. Bake for 35-45 minutes until the tart is dark golden around the edges and the apples have coloured slightly. Drizzle with the caramel (you may need to re-warm it over a low heat on the stove to get it drizzle-able again) then allow to cool before slicing and serving.

Notes

  • if you want to speed this recipe up, you can use a block of puff pastry or shortcrust pastry in place of making your own. 

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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Creamy Cauliflower, Mushroom & Kale Pasta Bake {vegan option}

This post was created in partnership with Barilla Pasta Creamy caulifower sauce coating wholemeal pasta, packed full of garlick, mushrooms & thyme, too! This is a perfect pasta bake for those cold, winter days. If you are as much of a pasta bake fan as I am, you’ll love this post. Every year I start to feel a bit blue once winter arrives. All that luscious summer produce is gone and with it, the sunlight has withered away. I’m stuck wondering why the heck we still have to put the clocks back and hour in the winter? It just means the meagre afternoon sunlight becomes even more fleeting. I miss fresh tomatoes, peaches and big bunches of fresh basil 🙁 The upside is the comfort food that always seems appropriate to cosy up with. Miso soup, pie and big bowls of porridge are all top favourites. Anything baked ticks two boxes because a) it’s probably going to involve hot carbs and b) If I close the kitchen door whilst I’m cooking, the whole room gets warmed up and I don’t need to wear a jumper for once! It won’t come as a surprise that pasta bake is a definite winter winner […]

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Creamy Cauli Mushroom and Kale Pasta Bake

This post was created in partnership with Barilla Pasta

Creamy caulifower sauce coating wholemeal pasta, packed full of garlick, mushrooms & thyme, too! This is a perfect pasta bake for those cold, winter days. If you are as much of a pasta bake fan as I am, you’ll love this post.

Every year I start to feel a bit blue once winter arrives. All that luscious summer produce is gone and with it, the sunlight has withered away. I’m stuck wondering why the heck we still have to put the clocks back and hour in the winter? It just means the meagre afternoon sunlight becomes even more fleeting. I miss fresh tomatoes, peaches and big bunches of fresh basil ?

Creamy Cauli Mushroom and Kale Pasta Bake

The upside is the comfort food that always seems appropriate to cosy up with. Miso soup, pie and big bowls of porridge are all top favourites. Anything baked ticks two boxes because a) it’s probably going to involve hot carbs and b) If I close the kitchen door whilst I’m cooking, the whole room gets warmed up and I don’t need to wear a jumper for once!

Creamy Cauli Mushroom and Kale Pasta Bake

It won’t come as a surprise that pasta bake is a definite winter winner for me. You can pack in loads of veggies so you feel relatively healthy – I even snuck cauliflower purée into the sauce because I’m all about that vegetable/fibre life plus it makes it even creamier! I used Barilla’s wholemeal penne pasta and I have to say, it’s my favourite wholemeal pasta I’ve ever tried as it still has a perfect texture (despite the bran) and a light, nutty flavour. As eating dairy-heavy foods can give me stomach cramps, I prefer this cheese-light sauce to something like classic mac and cheese. There’s just a sprinkling of parmesan on top which packs in the umami tang without needing half a block of Cheddar. Garlicky mushrooms and hella fresh thyme bring the flavour in and a scattering of breadcrumbs on top give it that irresistible crispy topping. It’s a perfect dish to shared with friends on a weeknight or Sunday evening when you’re in need of some proper, hearty food.

Creamy Cauliflower, Mushroom & Kale Pasta Bake {vegan option}

Creamy Cauliflower, Mushroom & Kale Pasta Bake {vegan option}

Ingredients

  • 1 small head cauliflower, , outer leaves removed, cut into medium florets
  • 1 small potato, (~100g), sliced 3mm thick
  • salt
  • 250 g wholemeal penne pasta, (I used Barilla)
  • 3 tbsp olive oil
  • 2 tbsp plain flour
  • 200 ml semi-skimmed milk or unsweetened non-dairy milk, (see notes)
  • 200 ml vegetable stock
  • 1 tbsp Dijon mustard
  • black pepper
  • 250 g chestnut mushrooms, , sliced
  • 5 cloves garlic, , crushed or finely chopped
  • 6 sprigs fresh thyme, , leaves picked & stems discarded
  • 100 g curly kale, , chopped into bite-sized pieces
  • Topping:
  • 4 tbsp breadcrumbs, (see notes)
  • 30 g Parmesan cheese, , grated
  • 4 sprigs fresh thyme, , leaves picked & stems discarded
  • a drizzle of olive oil

Instructions

  1. Bring a medium pot of salted water to the boil. Add the cauliflower and potato. Bring back up to the boil over a high heat then turn the heat down to simmer – leave to cook for 8 minutes until the cauliflower and potato are soft. Use a slotted spoon to remove the cauliflower and potato from the water to a large jug or bowl – set aside for later and keep the pot of water on the stove.
  2. Add the pasta to the pot of water and bring back up to the boil (add more water to the pot if needed to cover the pasta). Once boiling, turn the heat down to simmer and leave the pasta to cook for 5 minutes until only just barely cooked on the outside with an uncooked centre. Drain the pasta and rinse it under cold water in a colander. Set aside in the colander for later. Return the pot to the stove.
  3. Add 2 tbsp of olive oil to the pot along with the flour. Stir over a medium heat until smooth and cook for 1 minute. Combine the milk and stock together in a jug – gradually mix this liquid into the flour-oil paste in the pot, stirring in between additions until smooth. Once all the liquid has been added, bring the mixture to a simmer over a medium-low heat and let it cook for 2 minutes – it won’t be very thick right now but don’t worry!
  4. Pour the hot contents of the pot and the tablespoon of mustard into the jug/bowl containing the cauliflower and potato. Blend using a hand blender until completely smooth and thick. Season to taste with salt and black pepper. Set the sauce aside.
  5. Preheat the oven to 180 C (350 F).
  6. In a medium frying pan, heat the remaining 1 tbsp of olive oil over a medium-high heat. Add the mushrooms and let them cook, stirring occasionally until they’ve shrunk down and are releasing liquid (about 5 minutes). Add the garlic, thyme and a pinch of salt to the frying pan, turn the heat down to low and cook for 1 minute. Add the kale to the frying pan and cover with a lid or large plate. Leave to steam for 5-7 minutes until the kale has wilted down. Remove the lid and take off the heat.
  7. In a medium casserole dish or roasting tin, mix the pasta, mushrooms, kale and sauce. Mix the topping ingredients (except the olive oil) in a small bowl and sprinkle over the pasta. Drizzle with some olive oil, slide the dish into the oven and bake for 20-30 minutes until the topping is slightly browned. Divide between bowls and serve hot.

Notes

- To make this vegan: omit the parmesan from the topping and just season with some flaky salt and nutritional yeast instead. Use unsweetened, non-dairy milk in the sauce.

- To make breadcrumbs: take one slice of bread and rub it on the coarse side of a grated to shred it into coarse breadcrumbs.

3.5.3217

3.5.3217

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Apple & Ginger Upside Down Cake

Nothing can beat an upside down cake for ease AND deliciousness. They don’t need frosting (so take a lot less effort/time to make) and you can switch up the fruit depending on the season. This apple one is lightly spiced with a touch of ginger which highlights the buttery flavour of the cake. What’s also great is how it’s quite a casual snacky cake but, if you serve it warm with some ice cream or creme fraiche it immediately becomes dinner party-worthy! A lovely idea around the holidays is to gift this cake in the cake tin, it’s a two in one gift (delicious cake AND a cake tin!) and I love that when you gift it they won’t know that those gorgeous caramelised apples are underneath – what a great surprise. (This recipe was made for an instagram collaboration for Le Creuset – I’m under no obligation to post on here but I love the recipe so thought it would be a shame not to share it!)

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an upside-down apple and ginger cake overhead with mugs of coffee and a striped napkin

Nothing can beat an upside down cake for ease AND deliciousness. They don’t need frosting (so take a lot less effort/time to make) and you can switch up the fruit depending on the season. This apple one is lightly spiced with a touch of ginger which highlights the buttery flavour of the cake.

What’s also great is how it’s quite a casual snacky cake but, if you serve it warm with some ice cream or creme fraiche it immediately becomes dinner party-worthy!

an apple upside down cake topped with crystallised ginger with a slice removed on a striped napkin

A lovely idea around the holidays is to gift this cake in the cake tin, it’s a two in one gift (delicious cake AND a cake tin!) and I love that when you gift it they won’t know that those gorgeous caramelised apples are underneath – what a great surprise.

(This recipe was made for an instagram collaboration for Le Creuset – I’m under no obligation to post on here but I love the recipe so thought it would be a shame not to share it!)

Apple & Ginger Upside-Down Cake

Apple & Ginger Upside-Down Cake

Yield: serves 8-10
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes

Ingredients

Topping:

  • 40g (3 1/2 tbsp) unsalted butter
  • 3 small eating apples, peeled, halved and cored
  • 30g (2 tbsp) dark brown sugar

Cake Batter:

  • 170g (3/4 cup) unsalted butter, softened
  • 160g (3/4 cup) granulated sugar
  • 2 medium eggs
  • 50g (around 1/4 cup) drained stem ginger in syrup, roughly chopped
  • 250g (1 cup) natural plain yoghurt
  • 200g (1 2/3 cup) plain white (all-purpose) flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp bicarbonate of soda (baking soda)
  • 1/2 tsp fine table salt
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon

Decoration:

  • 30g crystallised ginger pieces

Instructions

1. Preheat your oven to 180°C fan / 350°F/ 200°C/ Gas mark 4. Lightly oil your 24-cm LeCreuset Springform Round Cake Tin and line the base with a circle of baking paper.

For the topping:

1. Heat the butter in a medium frying pan over a medium heat on the hob. Once the butter has melted, add the apples cut side-down to the pan. Allow to cook over a medium-low heat until the underside is slightly golden and softened (roughly 7 minutes). Flip the apples over and let the other side cook for a further 5 to 7 minutes, until that side is softened.

2. Sprinkle the brown sugar over the base of the cake tin and lay the apple halves on top, cut side down.

For the cake batter:

1. In a large bowl, cream the butter and granulated sugar together until smooth and light. Add the eggs one at a time, beating well between additions. Mix in the chopped stem ginger and yoghurt. In a separate bowl, place the flour, baking powder, bicarbonate of soda, salt, ground ginger and ground cinnamon. Stir with a whisk to combine these dry ingredients then tip into the bowl of wet ingredients. Fold together until just a few streaks of flour remain.

2. Spoon the cake batter into the cake tin and spread out in an even layer. Place in the preheated oven and bake for 45-55 minutes. The cake is ready when a skewer inserted into the centre of the cake comes out clean.

3. Allow to cool for at least 10 minutes before unclipping the wall of the cake tin, flipping the cake over onto a serving plate, then removing the base of the tin and the baking paper from the cake. Decorate with the chunks of crystallised ginger.

4. The cake can be served warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 4 days.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

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Butternut Squash & Caramelised Shallot Tart

Every year I try to come up with some plant-based alternatives to Turkey. Most of the time I’m drawn to winter squash for their versatility and beauty. This year for my veggie Christmas main (which was also for Thanksgiving), I made a savoury butternut squash tart in a walnut-oat crust. I topped it off with balsamic-caramelised shallots and some baby kale. It was an utter delight!! The filling is slightly creamy and sweet and you get the savoury flavour from the crust and shallots. It pairs VERY well with a bit of gravy (I make mine with veg stock, brown onions, lots of marmite and MSG) which I think is a *must* when it comes to a Holiday main. I use chickpea flour with water to set the filling but, if you’re not vegan/making it for vegans, an egg can be used instead. If you’re not feeling up for making a tart crust (understandable when theres 10000 other things to make for Christmas lunch), you can always buy chilled shortcrust pastry from the supermarket and use that instead as it’s usually vegan-friendly. Serving size/serving more people This recipe makes one smallish tart, enough for 4 people as a main with […]

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Overhead image of sliced squash tart with shallots and kale

Every year I try to come up with some plant-based alternatives to Turkey. Most of the time I’m drawn to winter squash for their versatility and beauty. This year for my veggie Christmas main (which was also for Thanksgiving), I made a savoury butternut squash tart in a walnut-oat crust. I topped it off with balsamic-caramelised shallots and some baby kale. It was an utter delight!!

A squash tart with bowls of caramelised shallots and baby kale

The filling is slightly creamy and sweet and you get the savoury flavour from the crust and shallots. It pairs VERY well with a bit of gravy (I make mine with veg stock, brown onions, lots of marmite and MSG) which I think is a *must* when it comes to a Holiday main. I use chickpea flour with water to set the filling but, if you’re not vegan/making it for vegans, an egg can be used instead.

If you’re not feeling up for making a tart crust (understandable when theres 10000 other things to make for Christmas lunch), you can always buy chilled shortcrust pastry from the supermarket and use that instead as it’s usually vegan-friendly.

Serving size/serving more people

This recipe makes one smallish tart, enough for 4 people as a main with sides. You could even cut it into 8 pieces to have as a starter! If you’re cooking for more people, the recipe doubles very well and can be made as one large tart in a 28cm (11-inch) loose-based tart tin.

A sliced savoury squash tart with caramelised shallots with a slice removed on a side plate

To make ahead of time

To make this ahead of time you can prep the tart crust, filling and shallots the day before serving and leave them all separate. You can keep the crust out at room temperature but chill the filling & shallots. About 30 minutes before you’re about to serve, stir the filling up (as it may have thickened), spread it into the crust, and bake the tart as instructed in the recipe. Finally, warm up the shallots in their pan on the stove or in the oven (covered with a lid, for around 5 minutes) and top the tart with the warm shallots & a handful of leaves.

Butternut Squash & Caramelised Shallot Tart

Butternut Squash & Caramelised Shallot Tart

Yield: serves 4
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes

Ingredients

Tart filling:

  • 500g (1 lb) butternut squash, peeled, seeds removed
  • 4 tbsp (1/4 cup) extra virgin olive oil
  • 3 large or 5 small garlic cloves, peeled, crushed
  • 2 tbsp tahini
  • 1 tsp chilli crisp (optional)*
  • 3 tbsp chickpea flour (see notes)
  • 3 tbsp water
  • zest of 1 lemon, finely grated
  • 3 sprigs fresh thyme, leaves picked
  • Salt, to taste

Tart crust:

  • 60g (1/2 cup) walnuts
  • 45g (1/2 cup) rolled oats
  • 1 tsp baking powder
  • 1/4 tsp fine salt
  • 1/2 tsp fennel seeds
  • 120g (1 cup) plain white (all-purpose) flour
  • 3 tbsp extra virgin olive oil
  • 2 to 4 tbsp non-dairy milk or water

Shallots:

  • 200g (7 ounces) shallots, halved, peeled
  • 1 tbsp extra virgin olive oil
  • 1 tbsp granulated sugar
  • Pinch of salt
  • 1 tbsp balsamic vinegar
  • handful of salad leaves, to serve (optional)

Instructions

Cook the squash:

  1. Cut the butternut squash into roughly 2 inch (5cm) chunks. Heat the olive oil in a large pot (I use a dutch oven here) on the stove over a medium heat. Once hot, add the squash and a pinch of salt and stir to coat. Cover with a lid and lower the heat to medium-low. Leave to cook, stirring occasionally, until the chunks and soft and starting to break down (about 15 minutes). Remove from the heat and set aside.


Make the crust:

  1. Preheat the oven to 180°C fan (350°F).
  2. Place the walnuts and oats in a food processor and blitz until you get a scruffy mealy texture. Add the baking powder, salt, fennel seeds and flour to the food processor and pulse to combine. Add the olive oil and 2 tbsp of the non-dairy milk and pulse together until you get a cohesive dough. You may need to add more milk to get it to come together.
  3. Crumble the dough into the base of a 23-cm (9-inch) springform cake tin (or a loose-based tart tin) and use your fingertips to press it down into an even layer over the base and up the sides of the tin (in a springform tin it should come up about 3cm high). Reserve a little bit of the dough for patching up cracks later on. Prick the crust all over with a fork.
  4. Place the cake tin/tart tin on a baking sheet and then into the oven. Bake for 10-15 minutes until it looks dry. Remove from the oven and use the reserved pastry to patch up any cracks that may have formed. Set the crust aside.

Make the filling:

  1. Blend the cooked squash until smooth - you can either do this straight in the pot using an immersion blender (hand blender/stick blender) or by transferring it to a food processor/blender and blitzing, then transferring to a mixing bowl.
  2. Add the remaining filling ingredients and stir together. Taste and season with salt as needed.
  3. Pour the filling into the pre-baked crust. Bake for 15-20 minutes until the top looks set and dry.

Cook the shallots:

  1. Heat the olive oil in a heavy, oven-proof frying pan/skillet over a medium heat. Sprinkle over the sugar in an even layer and then lay the shallots cut side-down over the sugar.
  2. Lower the heat to medium-low and leave to cook until you get a nice brown crust underneath (about 5 minutes). Flip each half over and allow to cook until the other side is browned (about 5 minutes again).
  3. Sprinkle with a pinch of salt and then pour in the balsamic vinegar. Cover with a lid or a piece of foil and transfer to the oven - roast for 15-20 minutes until the shallots are soft all the way through. Remove from the oven and uncover.

Finish the tart:

  1. Top the cooked tart with some leafy greens (I used baby kale) and the caramelised shallots. Serve warm.

Notes

  • *I use the Lao Gan Ma 'crispy chilli in oil' which is BANGING!! Get yourself some from your local East Asian food shop, or online.
  • If you're not vegan, you can use 1 egg instead of the 3 tbsp chickpea flour + 3 tbsp water in the filling.
  • Tart crust adapted from Amy Chaplin
  • This recipe makes one smallish tart, enough for 4 people as a main with sides. You could even cut it into 8 pieces to have as a starter though. If you're cooking for more people, the recipe doubles very well and can be made as one large tart in a 28cm (11-inch) loose-based tart tin.

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The post Butternut Squash & Caramelised Shallot Tart appeared first on Izy Hossack - Top With Cinnamon.

Brussels Sprouts with Chestnuts & Smoky Olives

Come Christmas or Thanksgiving, these crisp, golden Brussels sprouts will always be a favourite. My mum used to make sauteed brussels sprouts with chestnuts, juniper and bacon when I was growing up. The pairing of sprouts and chestnuts is so classic and for good reason – the sweet, creamy chestnuts match perfectly with the earthy sprouts. I pan roast my sprouts here so they get golden and caramelised but still have bite to them (NO soggy sprouts allowed!!!). Instead of bacon, I opted for a salty olive to offset the sweetness, cooked in a smoky, spicy chipotle paste for that almost meaty flavour. I do love a Nocellara olive for their sweet, buttery flavour but you can also use a more bitter, black olive (like I’ve done here with Moroccan dried olives) or even capers if that’s your jam.

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Close up of pan roasted Brussels Sprouts with chestnuts and smoky olives

Come Christmas or Thanksgiving, these crisp, golden Brussels sprouts will always be a favourite.

My mum used to make sauteed brussels sprouts with chestnuts, juniper and bacon when I was growing up. The pairing of sprouts and chestnuts is so classic and for good reason – the sweet, creamy chestnuts match perfectly with the earthy sprouts.

A bowl of roasted Brussels Sprouts with chestnuts and smoky olives on a table

I pan roast my sprouts here so they get golden and caramelised but still have bite to them (NO soggy sprouts allowed!!!). Instead of bacon, I opted for a salty olive to offset the sweetness, cooked in a smoky, spicy chipotle paste for that almost meaty flavour. I do love a Nocellara olive for their sweet, buttery flavour but you can also use a more bitter, black olive (like I’ve done here with Moroccan dried olives) or even capers if that’s your jam.

Pan Roasted Brussels Sprouts with Chestnuts & Smoky Olives

Pan Roasted Brussels Sprouts with Chestnuts & Smoky Olives

Yield: serves 4 to 6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Ingredients

  • 500g (1lb 2 ounces) Brussels sprouts
  • 2 tbsp refined olive oil
  • salt
  • 100g (heaped 1/2 cup) cooked, peeled chestnuts
  • 50g (heaped 1/4 cup) your favourite olives, pits removed, roughly torn (see notes)
  • 1 tsp chipotle chilli paste (I use Gran Luchito) (see notes)

Instructions

  1. Trim the bases off the Brussels sprouts and cut them in half. Remove any gross outer leaves.
  2. Heat 1 tbsp of the olive oil in a large frying pan (I like to use cast iron here) over a medium-low heat. Add the Brussels sprouts in a single layer, cut side down - you'll probably need to do cook them in two batches. Let them sit, undisturbed, until golden underneath (about 5 minutes). Flip and let cook until tender (roughly a further 5 minutes). If they still seem too crisp, cover with a lid and let cook on low for another 1-2 minutes to soften. Tip into the serving dish.
  3. Return the pan to the heat, add the remaining olive oil and cook the rest of the sprouts, as before adding them to the serving dish too.
  4. Return the pan to the heat and add the cooked chestnuts. Cook on high for a minute or so just to warm through, then scatter over the sprouts in the serving dish.
  5. Return the pan to the heat. Add the torn olives and the chipotle paste and cook, stirring constantly, until coated and hot. Scatter over the sprouts in the serving dish and serve.

Notes

- For the olives, I really like Nocellara olives as they are juicy, sweet & buttery. If you prefer something deeper, try using 'dried' olives - they usually come in a jar without brine/oil and look slightly wrinkled. They have a more bitter flavour and chewier texture to them.

- An alternative to the chilli paste is 1 tsp smoked paprika.

Have you made this recipe?
I’d love to see how it went! Tag me on instagram @izyhossack and hashtag it #topwithcinnamon so I can have a look & reshare in my stories!

The post Brussels Sprouts with Chestnuts & Smoky Olives appeared first on Izy Hossack - Top With Cinnamon.