10 Organic Thanksgiving Recipes

It’s the ultimate foodie day: Thanksgiving! But here’s something we’re not thankful for: Many traditional Thanksgiving staples, such as cranberries, green beans, sweet potatoes, and leafy greens, rank among the top foods at risk for toxic pesticide residue, according to The Organic Center's new Dietary Risk Index. Make this year’s Thanksgiving your healthiest yet with organic foods, free from pesticides, GMOs, hormones, and antibiotics.

“The only real way to protect your family from [the risk of toxic pesticide residue] is to purchase organic foods, particularly those fruits and vegetables that pose the greatest risk," says The Organic Center board member Sara Snow. “The Dietary Risk Index makes it easy by clearly listing which foods those are.”

Show your love by buying as many organic ingredients as you can and using them in these delectable recipes. “By preparing an organic Thanksgiving, you’ll be providing your family with nutritious food that’s both good for you and for the planet,” says Snow.

Roast Turkey with Sage

A gorgeous centerpiece entree (see full turkey on previous frame). Look for organic and heritage turkeys, which are raised without hormones, antibiotics, or additives. View recipe.

Herbed Bread and Vegetable Stuffing

This vegetable-studded stuffing adds flavor and nutrients to a typically bread-heavy dish. Use organic, sprouted bread for even more texture. View recipe.

Fresh Spinach-Artichoke Baked Dip

Enjoy this lightened version of the classic artichoke dip appetizer—and be sure to use organic spinach. View recipe.

Goat Cheese Tart with Marinated Beets and Arugula

Conventionally grown beets are often genetically modified (GMO); avoid this by buying organic beets for this lovely, light appetizer or starter course. View recipe.

Parsnip and Fennel Puree

It's not Thanksgiving without some version of mashed potatoes! This sophisticated version adds natural sweetness with organic parsnips and fennel. View recipe.

Kibbeh with Apples, Walnuts, and Feta

This vegetarian, Mediterranean-inspired entree will please everyone at the table; you can also make it one day ahead. To avoid rBGH, use organic yogurt for the delicious, dill-infused sauce. View recipe.

Cranberry-Pomegranate Relish

Easy and tangy, this refreshing cranberry relish features organic orange peel for a bright finish. View recipe.

Apple-Cranberry Lattice Pie

Organic apples, an early symbol of the organic movement, combine beautifully with lemon and cranberries in this seasonal dessert. View recipe.

Fig Pie

This novel, savory-sweet dessert features juicy, fresh figs; it's wonderful paired with fresh goat cheese. View recipe.

Cranberry Squash Pie

An Ayurvedic-inspired finale to your organic feast; the ingredients promote peacefulness because they're free of caffeine and strong spices. View recipe.

[via Delicious Living]

15 Delicious Recipes That Prove Pumpkin Is King of Fall

When it comes to favorite fall ingredients, pumpkin may very well be king. Double homage if it's tucked into a bowl of chili, and triple the points if it is slipped into some buttery dessert. No-knead pumpkin rolls and pumpkin muffins with eggnog will make your kitchen smell like fall and fuel your autumn spirit.

Here are 15 recipes that prove pumpkin is the best – a great way to enjoy the chilly weather for dinner, breakfast and dessert.

Pumpkin is one of those things that just keeps giving this time of year: You can transform their cheery orange faces into Jack o'lanterns, use the flesh of the pumpkin for recipes, and even toast the seeds for a delicious snack. Whatever your preference, you're bound to see a whole bunch of pumpkin at your grocery store this time of year.

Shopping for Pumpkin & Pumpkin Puree

Remember when shopping for pumpkin, make sure you choose the right kind for baking and cooking.

While some recipes ask for whole pumpkin, many recipes (especially pumpkin desserts) will call for pumpkin puree. This is something you could buy at a store, but it's also easy to make at home.

Pumpkin Muffins with Eggnog Cream Cheese Swirl

Recipes with Whole Pumpkin

• Pumpkin Chili
• Miso Pumpkin Soup
• Korean Pumpkin Porridge with Rice Dumplings (Hobakjuk)
• Roasted Red Kuri Pumpkin & Coconut Soup

Baked Pumpkin Steel Cut Oatmeal

Breakfast and Dinner Recipes with Pumpkin Puree

• Baked Pumpkin Steel Cut Oatmeal
• Pumpkin & Ricotta Pasta Casserole
• Pumpkin-Chocolate Chunk Pancakes
• Pumpkin Muffins with Eggnog Cream Cheese Swirl
• Cran-Walnut Pumpkin Toasting Bread
• No-Knead Pumpkin Rolls with Brown Sugar Glaze

Gluten-Free and Vegan Chai-Spiced Pumpkin Bars

Pumpkin Puree Desserts

• No-Bake Pumpkin Crème Brûlée
• Gluten-Free and Vegan Chai-Spiced Pumpkin Bars
• Pumpkin Snickerdoodle Cookies
• Spiced Pumpkin Cupcakes with Vanilla Icing & Ginger Caramel
• Ginger Pumpkin Pie with Graham Cracker Crust

 [via The Kitchn]

10 Tips for the Perfect Pumpkin Pie

Creamy, pumpkin-y goodness and a buttery, flaky crust all topped with whipped cream. If there is one dessert that you can't have Thanksgiving without, it's pumpkin pie. With these 10 tips you will have no problem perfecting this holiday staple!

1. Use freshly grated nutmeg

The little jar of "Pumpkin Pie Spice" is easy and convenient, but a few extra moments of measuring fresh spices will make all the difference. Cinnamon, all spice, ginger and cloves are all key, but the real secret is freshly grated nutmeg.

2. Make your own crust

You can't rival a homemade crust. Find a trusted recipe (like this vegan one here) and get our your pastry cutter.

3. Don't forget the egg wash

To get a golden brown shine on your pumpkin pie crust, don't forget the egg wash. Whisk an egg with a pinch of salt and lightly brush the crust with it for a perfect crust.

4. Pre-bake the crust

Before pouring in the pie filling, bake the crust for a few minutes in a pre-heated oven. This will help avoid ending up with a soggy crust.

5. Use part dark brown sugar

Brown sugar has a more intense flavor than white sugar, so if you like a richer pie try using half white and half brown sugar.

6. Roast and puree your own pumpkin

Making your own pumpkin puree is a little time consuming, but totally worth it. Some recipes call for steaming or baking the pumpkin, but we prefer roasting. Roasting brings out the natural sweetness of vegetables and leaves the pumpkin with less water content - making a concentrated and flavorful puree.

7. Strain your filling

For a creamy and smooth texture, run the filling through a fine mesh strainer.

8. Don't Use Pumpkin

Let's be honest, on its own, pumpkin isn't the most flavorful vegetable out there. Try substituting a third to half of the pumpkin for candied yams, butternut squash, or sweet potato for a sweeter and more flavorful pie.

9. Always preheat the oven

For an evenly cooked pie with a flaky crust and good texture, always preheat your oven before baking!

10. Use real whipped cream

Do you know what the ingredients are in non-dairy whipped cream? Water, hydrogenated vegetable oil, high fructose corn syrup, corn syrup, skim milk, light cream, sodium caseinate, polysorbate 60 and sorbitan monostearate are all ingredients in store-bought whipped topping. The ingredients in homemade whipped cream? Cream, sugar.

Just do it.

[via Plated]

Vegan Pumpkin Pie

Sweet & Salty Spiced Pecan Crust (Gluten-free)

Absolutely worth every calorie and then some! It’s a bit sweet, buttery, lightly spiced with cinnamon, and enhanced with a bit of salt to bring out the flavors. This crust goes so nicely with the pumpkin pie filling! This crust is very sensitive to changes, so I caution against changing things in the recipe.

Ingredients: (for 9 inch pie)

• 1 cup GF certified rolled oats, processed into a fine flour OR 1 cup GF oat flour
• 2 cups raw pecans
• 2 tbsp sugar
• 3 tbsp ground flax
• 1 tsp ground cinnamon
• 1/2 tsp kosher salt
• 1/4 cup brown rice syrup (acts as the binder, honey may work if you prefer that)
• 1 tbsp coconut oil or Melt Buttery Spread

For the directions and to print the full recipe (including filling) recipe, click here.

The pecans need to be ground very finely until they release their oils and start sticking to the side of the machine (this took me 35 secs exactly in my processor, fyi). You should be able to form a ball with the pecans. If you don’t process the pecans enough the crust will be too dry. With that being said, you don’t want to make pecan butter either!

After mixing all the ingredients, the dough should be a bit sticky like this:

You should be able to form a big ball with it. If it’s too dry, add a touch more melted Melt Buttery Spread, a teaspoon at a time.

Crumble it into a greased pie dish:

Press down and outward to form the crust (press firmly!) and pre-bake for 10-12 mins at 350F. Cool for 10 mins before scooping in filling and baking. Make sure you let the pie chill for at least a few hours in the fridge before carefully slicing with a sharp knife.

 

This pie crust also makes the house smell divine. Mmm. For the full recipe (including filling) to print, click here.

[via Oh She Glows]

My Favorite Pumpkin Pie Recipe

Happy October 1st! 
As summer gives way to the harvest season, I notice many surprises, especially when shopping. As I walk into the grocery store I quickly notice, they have pumpkins! I get really excited cause really, this is the only time my family and I make my favorite pumpkin pie...and I thought this would be the perfect opportunity to share it all with you! I hope you all will enjoy this as much as I do!

For the Crust, You will Need:
1/4 Cup Melted Butter
1 1/4 Cups Crushed Gingersnap Cookies

Mix those together and press into a 9-inch pie pan and bake for 10 minutes at 325º.


For the Filling, You will Need:
Blend 1 Tablespoon Gelatin with 1/4 Cup Cold Water and set aside.

Mix Together in a Saucepan:
3/4 Cup Brown Sugar
1/2 teaspoon Salt
2 teaspoon Cinnamon
1/2 teaspoon Ginger
1/2 teaspoon Allspice
1 1/3 Cups Mashed Cooked Pumpkin
3 Large Egg Yolks
1/2 Cup Milk

Meringue:
3 Large Egg Whites
1/4 teaspoon Cream of Tartar
6 Tablespoons Sugar

Cook over low heat stirring until the mixture boils. Boil 1 minute. remove from heat. Stir in the gelatin. Cool. When partially set, beat until smooth. Carefully fold in the meringue. Pile into the ginger cookie crust. Chill until set, about 2 hours. Garnish with fresh whipped cream.

Looking for more great pumpkin recipes?! Check out Taste Of Home's 'Top 10 Pumpkin Dessert Recipes'