CREAMY PUMPKIN OAT BRAN

Oat bran may sound like the healthy and responsible choice in the morning, but that doesn’t mean it can’t be delicious!  It’s all about the add-ins and in the fall & winter months, the options are really endless.  I love my oatmeal, oat bran, etc. with tons of warm spices and something special like pumpkin puree or apple butter.  It takes an otherwise average breakfast and turns it into something that feels like a treat.  

CREAMY PUMPKIN OAT BRAN PORRIDGE (Gluten-free, Vegan) Serves 2

• 1 cup hemp or almond milk
• 1 cup water
• 1/4 teaspoon sea salt
• 2/3 cup oat bran (gluten-free)
• 1/4 cup pumpkin puree
• 1/4 cup maple syrup
• 1 tablespoon coconut oil
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ginger, ground
• freshly grated nutmeg

Add almond/hempmilk, water and sea salt to a medium saucepan.  Bring to a boil, then whisk in oat bran very slowly, making sure there are no lumps. 

 Cook over medium heat for 2 more minutes, then remove from heat and cover for 2-3 minutes.

Then, stir in pumpkin puree, maple syrup, coconut oil and spices.  Serve immediately with additional coconut oil and spices to top.

A VERY VOGUE THANKSGIVING

It's easy to get overwhelmed by the entertaining aspect of Thanksgiving as a holiday, but also just plainly: what exactly to serve.  Everyone has their own long-standing traditions (marshmallows y/n?) and now, probably some food allergies thrown into the mix. The Hemsley ladies have featured 8 recipes on Vogue that are naturally gluten AND grain free, not to mention a nice mix of vegetarian and meat-starring recipes.  

I had the pleasure of shooting and styling them for a special Hemsley-centric Thanksgiving.  One of my favorite recipes, a real showstopper, is the beet and goat cheese terrine (featured below!).  Unless you're vegan (or hate beets), you can eat and enjoy it.  Not only is it completely gorgeous, but it's delicious alone/with crackers/etc. - so, it will surely keep your guests busy while you're wrestling your turkey.  Happy cooking ;) 

BEET & GOAT CHEESE TERRINE (Gluten-free, grain-free) from The Art of Eating Well

• 4 purple beets, about 10 ½ oz
• 4 golden or any other color beets, about 10 ½ oz (the more colors the better)
• 2 Tbsp freshly snipped chives
• 2 Tbsp freshly chopped parsley
• 1 Tbsp dried oregano
• 2 garlic cloves, finely grated
• 14 oz goats’ cheese
• sea salt and black pepper

Line a 4 x 8 inch loaf tin with parchment paper, leaving enough paper hanging over that you can easily cover the terrine when the tin is full.

Scrub the beet, then place in a pan, cover with water, pop on the lid, and cook for about 30–40 minutes until tender. Set aside to cool, then peel.

Meanwhile, mix all the herbs and garlic with the goats’ cheese in a bowl and season to taste.  Slice the cooked beets into various thicknesses – some 1⁄8 inch, some 1⁄4 inch.

Put a layer of golden or candy-colored beets along the bottom of the tin, followed by a thin layer of the garlic and herb goats’ cheese mix. Do this for 6 layers of each, so you have 12 layers in total, and then start on the purple beets and cheese layers until you reach the top. If you have more colors, vary them as you go along.

Pull the parchment paper over so all the terrine is covered. Place a weight on top of the tin and leave in the fridge overnight or for 8 hours to set.

Cover the set terrine with a plate and turn upside down to remove the terrine. Slice and serve or refrigerate the terrine until needed.

CRANBERRY PUMPKINSEED GRANOLA

Making granola is my favorite weekend activity.  Besides being delicious (and a million times better when it’s homemade), having fresh granola baking in the oven makes the house smell completely mouthwatering.  Plus, you feel so productive filling a few jars full of homemade cereal for the coming weeks.

CRANBERRY PUMPKINSEED GRANOLA (GLUTEN-FREE & VEGAN)

• 2 cups rolled oats (gluten-free, if necessary)
• 3 tablespoons chia seeds
• 1/3 cup raw pepitas
• 1/2 heaping cup dried cranberries
• 1 teaspoon vanilla extract
•  1/3 cup maple syrup
• 1/4 cup coconut oil, liquified (melt and cool, if necessary)
• 3/4 teaspoon flaky sea salt
• 1/3 cup raw walnuts, crushed
• 1/4 cup sliced/chopped almonds
• 1 teaspoon cinnamon
• Freshly grated nutmeg to taste

Preheat oven to 300.  Mix all ingredients in a large mixing bowl. Use your hands to make sure all ingredients are coated well and evenly distributed.

Add mixture to a large, parchment-lined baking sheet.  Bake for 50 minutes to 1 hour, or until golden and smelling delicious. 

Set aside to cool for 20 minutes before serving.  Best with almond milk or creamy yogurt.