I Like Pumpkin Pie For Breakfast!

We go to Friendsgiving” at a dear friend’s house. It’s a wonderful new tradition, and we are so thankful to be able to do it. The only drawback is that there is no leftover pie! That’s why I came up with this slightly lighter, slightly less sweet “breakfast pie.” It’s made with kabocha squash, a sweet, less watery squash that I love. It’s also really good cold, the next day. Garnish with leftover cranberry sauce, or a dollop of yogurt, for a good start to the day.

Apple-Cranberry Strudel, Thanksgiving or Anytime

If there is one non-negotiable at most Thanksgiving meals, it’s the pumpkin pie. I have to say that I’m in that camp. But there’s room on my table for more than one dessert at the holidays. Nudge that pie over just a little bit, and make room for this strudel. The crisp filo shell is filled with tender apples, lightly spiced with cinnamon and studded with plump dried cranberries. Apple Cranberry Strudel is a celebration of the Fall apple harvest and a nod to the cranberry harvest as well.

Watch Me Make A Veggie Strudel for Thanksiving on TCL!

Watch me wow the taste testers on Twin Cities Live with my Roasted Vegetable and Sage Strudel!

Spooky Squash Claws and Treats for Halloween! So Scary!

Look for the smallest Sweet Dumpling squashes so you can cut them into curved “claw” shapes, then roast to sweet tenderness. Use the black sesame seeds often sold in the sushi section at the store, to get a natural black color.

Latest Videos

Love Tacos? Taco Sweet Potatoes!

Love Tacos? Taco Sweet Potatoes!

You know you love tacos. That’s a given. Let’s just acknowledge that we want to eat tacos and nachos every night. These are trying times. A mouthful of spicy, savory taco goodness goes a long way toward comforting the soul. For even more comfort, I took away the shells and swapped in a soft, lovable sweet potato. Taco sweet potatoes are the comfort food I want, rig

In the Kitchen with Elizabeth Ries, Making Mac and Cheese!

https://mcp-cdn-hubbard.storage.googleapis.com/ua_hubbard_kstp/473/20/10/06/4968699/4968699_C979C6ECD67346178B4EB2D34DFEFE93_201006_4968699_Stove_Top_Mac___Cheese_4500.mp4 Getting ready for Heathcliff to Be Born! I knew that Elizabeth was about to give birth to her...

Pumpkin Spice Madness!

Pumpkin Spice Madness!

Pumpkin Spice, sans sugar, is a fragrant addition to this chili! https://youtu.be/igrSs8itVrA Watch Me Make Pumpkin Spice Lattes and Pumpkin Spice Chili! Are You Crazy For Pumpkin Spice? We seem to fall into two camps. There is a growing number of people who look...

Vegan Meal Prep: A 5-Week Plan with 125 Ready-to-Go Recipes

Skip the takeout, save money, eat better and prep meals like a pro with 125 healthy and delicious vegan recipes for every meal of the day.

In Vegan Meal Prep, Robin Asbell shares this solution in the form of 125 inventive and inspired recipes for breakfast, lunch, mains, snacks and desserts using vegan ingredients. Armed with five 5-day meal plans, you’ll be happy to avoid sad takeout while saving time and money.

The Real Food Journal

Make a Pure Plant Smoky TLT Sandwich

Make a Pure Plant Smoky TLT Sandwich

We start with a mushroom, a plant famed for its umami chemicals. Umami, according to this article in Science Direct.com, is the meatiness caused by the presence of sodium salts of glutamic and aspartic amino acids and 5′-nucleotides. What that means is that mushrooms have an extra chemical punch when you eat them, that makes your brain perceive them as more “meaty” and satisfying. Then, we add another umami star, smoke.

Plant Based Smoky “Lox” and “Cream Cheese” Bagels!

Plant Based Smoky “Lox” and “Cream Cheese” Bagels!

The brilliance of carrot “lox” is that it uses the natural color of the carrot and a few simple ingredients to make a silky, smoky bagel topper that really does make you think of lox. The cashew cream cheese helps to support the allusion, giving you that combination of creamy, rich cheesiness under the lox-flavored carrots. It’s really a stunning combination. The capers, red onions and cucumbers also serve to reinforce the feeling that you are really eating a lox and cream cheese bagel at a deli, in the most delightful way.

Roasted Tomato Sauce over Pan-Toasted Gnocchi

Roasted Tomato Sauce over Pan-Toasted Gnocchi

Last week, I extolled the virtues of my fave way to put up tomatoes. I’m picking a big bowlful of tomatoes every few days at my house, and I have developed my own routine. Early in the morning, before it gets hot, I roast them, then freeze them. I’ve also posted my method for freezing basil, and it’s my most popular You Tube video to date! Once you have those two essential meal prep items, you have invaluable flavor, concentrated and ready to go. One really fast and easy meal that you can make with your prep is this Roasted Tomato Sauce over Pan-Toasted Gnocchi.