Tuesday, November 23, 2010

Frugal Thanksgiving Recipes Part 4

Raw Collard and Apple Salad

I'm back from hive hell! Yesterday they got so bad I had to take massive amounts of Benadryl and I ended up a zombie on my couch. Not fun. 

I've learned my lesson. NO MORE WHEAT. 

Today, I have three more recipes to share. The first is the lovely collard and apple salad you see above. I didn't get many votes on which side to make, so I picked the salad because I figure stove space can be limited preparing a huge Thanksgiving meal! 

Raw Collard Salad
4 c finely chopped collard greens
½ c diced celery
2 c diced or shredded carrots
2 c apples, diced ( toss with ½ t apple cider vinegar before adding to salad )
4 T toasted sesame seeds
1 c golden raisins
1 t chunky sea salt ( less if using fine salt )
2 t onion powder
Pinch stevia powder or 3 T agave or honey
¼ t cinnamon
Pinch nutmeg
¼ t white pepper
3 T olive oil
2 T Dijon mustard
3 T apple cider vinegar

Toss everything together with your hands. Allow salad to sit for an hour ( or overnight ) before eating. Taste and adjust seasonings. 

Our second recipe is for Caramelized Garlic Cheesy Potatoes. I am using my Smoky Pimento Spread to give it a delicious, cheesy flavor. I have tweaked the recipe since the last post and I like it better! 

Caramelized Garlic Cheesy Smashed Potatoes
2 lbs Yukon gold potatoes, scrubbed and cut into chunks
30 cloves garlic
½ c olive oil
1 c scallions
Salt/pepper to taste

  1. Chop potatoes and boil until fork tender in heavily salted water. ( my rule of thumb is to always start in cold water and bring to a rolling for 2 minutes, then check potatoes. They will usually be done in the first 3 minutes or so) 
  2. While potatoes are cooking, place garlic and oil in COLD cast iron pan. Turn heat to medium low. Very slowly, bring garlic up to temperature. This will take around 30-35 minutes. Turn garlic over now and then if it looks like it’s getting too brown. When garlic is done, you will be able to mash it into a paste easily with the oil in the pan.
  3. Drain potatoes, mash with the caramelized garlic/oil and cheesy spread. Taste and adjust seasonings. Top with scallions. 

Now onto lentil loaf. The picture you see is before baking.  I like to free form the loaf on parchment. It makes it easier to get out on the pan ( plus there are less dished to do! ) 

Lentil Loaf
4 T Olive Oil
1 large onion
10 cloves garlic
1 t poultry seasoning
1 c celery, diced
1 c carrots, pulsed in a food processor
Pinch salt/pepper
2 c cooked ( and drained ) lentils 
2 c cooked brown rice or millet
½ c pecans or sunflower seeds
½ c oats
2 T flax meal
½ c nutritional yeast
2 t Tony’s Cajun Spice
2 T Dijon mustard
2 T balsamic vinegar
2 T Soy Sauce 

¼ c ketchup
2 T Dijon 
2 T evoo

  1. Sauté onion, garlic , poultry seasoning, celery and carrots along with the pinch salt/pepper for 10 minutes or until soft
  2. Place veggie mixture along with the lentils/grains in a food processor and pulse well
  3. Scrape mixture into a bowl
  4. Pulse nuts and oats, add to bowl
  5. Mix in the rest of the ingredients.
  6. Taste and adjust seasoning
  7. Spray a piece of parchment with cooking spray and form into a loaf; pour half of the glaze 
  8. Bake at 375 for 45 minutes; drizzle rest of glaze over the top.
I hope that these recipes come in handy all year long! 

Have a wonderful Thanksgiving everyone! 


  1. Collard greens and apple salad sound great and festive!

  2. i love the lentil loaf - it's kinda cute, Melody! and your apple-collard salad is so fresh looking & colorful. i loooove raw collards - i use them as wraps often times. garlicky and cheezy potatoes sound divine, especially with the caramelized garlic oil. mmmmmm!

  3. So many wonderful recipes! I like to use collards in cole slaw, and that collard/apple salad looks so vibrant, crunchy, and delicious!

  4. Another beautiful salad and that lentil loaf is so pretty. I love how you just free form loaf, I'm going to try that next time.

  5. Oh no! Benadryl, I hate that stuff but it does work.

    Here's to a healthy happy GF vegan holiday!

  6. I love a good loaf recipe. Thanks for sharing!

  7. Wonderful roundup of recipes. I'm especially loving your lentil loaf! I've never quite found a good recipe, so now I'm inspired.

  8. I can't imagine being allergic to wheat. How terrible!

    That lentil loaf looks pretty awesome.

  9. I have a weakness for potatoes of any sort, but this recipe sounds incredible. I've got to try your oatmeal-based cheese, for starters!

  10. Hi Melody,

    Thanks so much for all your wonderful recipes and blog! I am working my way through it. This lentil loaf is absolutely delicious! I love your idea about using beans and grains. I have done this before but never so methodically. Now I have 2 cup portions of a variety of beans in my freezer. Hope you didn't lose any food and that you are feeling better. My husband lost his job a few weeks before Christmas and your ideas really help me. Blessings back to you many fold. Karen

  11. Karen, thank you so much for the kind words. I'm glad you enjoyed the lentil loaf and that you are making use of your freezer! I hope that your husband finds a job soon!

  12. gonna try this lentil loaf tomorrow night for dinner, it sounds sooooo good! thanks Melody

  13. I also want to thank you for your blog...my son has a lot of health issues and we have a very limited budget. your blog is helping me make healthy recipes in the tiny budget we have right now. God bless you.

    1. Thank you so much for the kind comment Channa. I hope your son feels better.

  14. Thanks for sharing so many recipes in your blog. The lentil loaf recipe looks delicious, but even a huge garlic lover like me balks at 10 cloves of garlic. Is that measurement right? Thanks!

  15. I made this last night for dinner along with your cranberry sauce and it was delicious. I put it in a wrap for my husbands lunch today and I'm looking forward to leftovers!