INGREDIENTS:

• ½ cup frozen shelled sweet soybeans (edamame)
• 1 bunch kale (about 12 ounces)
• 1 cup red sweet pepper cut into bite-size strips (1 medium)
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon sweet rice wine (mirin)
• 2 teaspoons grated fresh ginger
• 2 teaspoons toasted sesame oil
• 1 teaspoon sesame seeds, toasted

DIRECTIONS:

1. In a small saucepan cook edamame in boiling water for 3 to 4 minutes or until tender; drain and set aside. Remove and discard thick stems from kale. Chop or tear leaves into bite-size pieces (you should have about 8 cups).
2. In a 4-quart Dutch oven cook kale and sweet pepper in boiling water for 30 seconds; drain. Transfer to a bowl of ice water for 1 minute; drain. Use a salad spinner to dry the kale mixture or pat dry with paper towels.
3. Place kale mixture in a shallow serving bowl. In a small bowl combine soy sauce, rice wine, ginger, and sesame oil. Drizzle soy mixture over kale mixture. Sprinkle with sesame seeds. Serve immediately or cover and chill for up to 2 hours.

INGREDIENTS:

• 2 pounds fresh green beans, trimmed
• 1 pound fresh beets, trimmed, peeled, and cut into thin wedges
• ½ cup sliced shallots (4 medium)
• ¼ cup olive oil
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ cup broken walnuts
• ½ cup crumbled feta cheese (2 ounces)

DIRECTIONS:

1. In a large bowl whisk together the vinegar, oil, salt, and pepper. Using a food processor, shred potatoes. Place potatoes in a colander; rinse thoroughly with cold water. Transfer to paper towels; pat completely dry. Add to the bowl with the dressing. Add pistachios, pomegranate seeds, and cilantro. Toss to coat evenly.

INGREDIENTS:

• 2 pounds fresh green beans, trimmed
• 1 pound fresh beets, trimmed, peeled, and cut into thin wedges
• ½ cup sliced shallots (4 medium)
• ¼ cup olive oil
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• ½ cup broken walnuts
• ½ cup crumbled feta cheese (2 ounces)

DIRECTIONS:

1. Preheat oven to 425ºF. In a large roasting pan combine green beans, beets, and shallots. Drizzle with oil and sprinkle with salt and pepper; toss to coat.
2. Roast, uncovered, for 45 to 50 minutes or until beans and beets are tender, stirring once or twice and adding walnuts during the last 10 to 15 minutes of roasting.
3. To serve, transfer roasted vegetables to a serving platter. Sprinkle with cheese.

INGREDIENTS:

• 1 3 pound turkey breast half with bone
• 1 tablespoon olive oil or vegetable oil
• 1 clove garlic, minced
• ¼ teaspoon salt
• ½ cup hazelnuts (filberts)
• ½ teaspoon ground coriander
• ¼ teaspoon coarsely ground black pepper
• ⅛ teaspoon ground cinnamon
• ¼ cup orange marmalade
• Oranges, halved (optional)
• Kumquats (optional)
• Fresh bay leaves (optional)

DIRECTIONS:

1. Preheat oven to 375 degrees F. Remove skin from turkey breast. Place turkey breast on a lightly greased rack in a shallow roasting pan. In a small bowl, combine oil, garlic, and salt. Brush oil mixture over turkey breast. Insert a meat thermometer into the thickest portion of the breast. (The thermometer should not touch bone.) Roast for 45 minutes.
2. Meanwhile, place hazelnuts in a blender or food processor. Cover and blend or process until finely chopped. Transfer nuts to a small bowl; stir in coriander, pepper, and cinnamon. Set aside.
3. Remove turkey breast from oven. Brush surface with orange marmalade. Sprinkle with nut mixture; press gently so nuts adhere to the turkey breast. Continue roasting for 45 to 60 minutes more or until thermometer registers 170 degrees F. Remove from oven.
4. Cover and let turkey breast stand for 15 minutes. Place turkey breast on a serving platter; slice turkey. If desired, garnish with oranges, kumquats, and bay leaves. Makes 6 to 8 servings.

INGREDIENTS:

CRUST

• 1 ¼ cup Bob’s Red Mill 1:1 Gluten-Free Flour *
• 1/4 tsp salt
• 6 Tbsp cold vegan butter (or chilled coconut oil with varied results)
• 4-6 Tbsp ice cold water

FILLING

• 2 ¾ cups pumpkin puree (1 ½ 15-ounce cans yield 2 ¾ cups)
• 1/4 cup maple syrup
• 1/4 cup brown sugar
• 1/3 cup unsweetened plain almond milk
• 1 Tbsp olive oil (or melted coconut oil)
• 2 ½ Tbsp cornstarch or arrowroot powder
• 1 ¾ tsp pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg & cloves)
• 1/4 tsp sea salt

FOR SERVING (optional)

• Coconut Whipped Cream
• Vegan Pumpkin Pie Ice Cream

DIRECTIONS:

1. To prepare crust, add gluten-free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Don’t overwork, just get it incorporated.
2. Next add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
3. Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. Just let it warm back up a little before using. You don’t want it too warm or it can get too soft to handle.
4. Once your dough is chilled, preheat oven to 350 degrees F (176 C) and prepare pie filling.
5. Add all pie filling ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed. Set aside.
6. To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper (plastic wrap will work OK, but is a little more difficult to work with). Use a rolling pin to gently roll it into the shape of your pie pan (we recommend a standard 9-inch pan). If it cracks, don’t stress – you can reform it with your hands once you get it in the pan. But try and be gentle.
7. To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it. Don’t overthink it – just do it.
8. Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. It can be a little tricky but it bakes beautifully, so it’s worth the effort! Just try not to overwork the dough in the process – it shouldn’t take more than a few minutes to perfect the shape. Any holes or cracks can be mended with a little excess dough and the heat of your hand.
9. TIP: I would advise against trying to be fancy and do any elaborate design with the crust, so just get the crust in, get a flat edge and go.
10. Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
11. Slice and serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg, and/or pumpkin pie spice (optional). This would also be amazing with my Vegan Pumpkin Pie Ice Cream and Brown Sugar Pecans!