Spicy Thanksgiving Sides

Gourmet v November 17, 2015

Mashed potatoes, gravy, and turkey…oh my! Time to get those stretchy pants out; Thanksgiving is upon us. For many, this will be the first Thanksgiving that you will be making on your own. (Pause for a panic attack) No worries, we’ve got you covered on some eco-friendly Thanksgiving recipes and products that are sure to have your guests coming back for seconds.


Make this Thanksgiving full of flavor and kick it up a notch with spices and herbs. Think outside the box and season your bird with a taste of the south by adding Cajun spices. Try and have your guests guess that exotic flavor that is on the brussel sprouts by sprinkling Thai spices over them. Don’t forget the gourmet olive oils and vinaigrettes, they add layers of flavor and can zest up any meal. Bon appetite!

indian spice sampler

Indian Sampler – The Kitchen Imp


Spinach and Spaghetti Squash Dip
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  1. 1 package (8 oz) lower fat cream cheese
  2. ½ cup Greek yogurt or low fat sour cream
  3. 1/2 cup Parmesan cheese, shredded
  4. 1 cup part skim mozzarella cheese, shredded
  5. 1 cup spaghetti squash, cooked and wringed out (see instructions below)
  6. 1 cup cooked spinach
  7. 4 garlic cloves, minced
  8. Cayenne pepper salt
  1. The recipe requires 1 CUP COOKED spaghetti squash. 1 CUP COOKED spaghetti squash is usually 1/4 of a whole spaghetti squash.
-First 5 steps describe how to cook spaghetti squash (this can be done 1 or more days in advance)
  1. -Preheat oven to 425 Fahrenheit.
  2. -Cut the squash in 2 halves, scrape out the seeds and the fiber out of each half. Spray oil over the cut sides of the squash. Spray the baking sheet with oil and place the squash on the baking sheet cut side down.
  3. -Bake for about 30-40 minutes. Remove it from the oven when it's cooked through and soft, and let it cool. Flip the squash so that cut side faces up – that will speed up the cooling. After squash cools, scrape squash with a fork to remove flesh in long strands and transfer to a bowl. Let it cool.
  4. **Important: Wring out the spaghetti squash by wrapping portions of it in paper towels and squeezing hard with your hands over the sink. Be careful not to drop the spaghetti squash into the sink if the paper towel breaks. Try to get rid of as much liquid as you can. Cooked spaghetti squash can be refrigerated for 5 days. I prefer to cook spaghetti squash, refrigerate it and make fritters the next day or 2 days later - that allows spaghetti squash to drain the liquid out and get dryer, which is preferable for fritters.
Now, on to how to make the actual dip
  1. - In a medium pan, combine cream cheese, Greek yogurt, Parmesan cheese, Mozzarella cheese, and stir, over medium heat, until cream cheese melts.
  2. -Stir in spinach and spaghetti squash and cook for 1-2 minutes over low-medium heat, until everything is well combined and creamy.
  3. -Stir in minced garlic, and remove from heat. Season with Cayenne pepper and salt, to taste.
Ecohabitude http://blog.ecohabitude.com/
gustus vitae

Red Hot Sea Salts Collection – Gustus Vitae


garlic gold

Garlic Nugget Sampler – Garlic Gold


Black Truffle and Red Wine Sea Salt Mashed Potatoes
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  1. 6 large Yukon Gold potatoes
  2. 3/4 cup butter
  3. 2 tablespoons Red Wine Sea Salt
  4. 3 tablespoons Truffle Sea Salt
  5. 1 cup full fat milk (soy milk works well but avoid almond or rice milk - they're a little too sweet)
  1. - Peel and wash potatoes, and place in a large pot. Fill to around half an inch from the top with cold water.
  2. -Bring to a boil, and keep it there for around 30 to 40 minutes. The object is to boil the potatoes to the point where they're almost mashing themselves, and fall apart on being just touched with a fork.
  3. -Remove from heat, and strain. Return to pot. Add Truffle Sea Salt and butter, and begin mashing with a large fork.
  4. -Once thoroughly mashed add milk, and continue mashing.
  5. -Place in a large serving bowl, and sprinkle with Red Wine Sea Salt. For added effect, make a stencil out of a piece of paper and decorate to fit the season or occasion.
  6. -Serve immediately, prepared to graciously accept incoming compliments from your lucky dinner mates.
Ecohabitude http://blog.ecohabitude.com/
gourmet salts

Gourmet Finishing Salts – Gustus Vitae


Maple-Sriracha Roasted Brussels Sprouts with Cranberry Wild Rice
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  1. Cranberry Wild Rice
  2. 2 tablespoons extra-virgin olive oil
  3. 1 small red onion, diced
  4. 3 cloves garlic, minced
  5. 2 bay leaves
  6. 1 1/2 cups wild rice
  7. 3 1/2 cups vegetable stock
  8. 1/2 cup unsweetened dried cranberries
  9. 1/4 cup chopped raw walnuts or pecans
  10. 2 tablespoons minced fresh rosemary
  11. Salt and freshly ground black pepper
  12. Brussels Sprouts
  13. 1/2 cup Grade B maple syrup or raw agave nectar
  14. 3 tablespoons extra-virgin olive oil
  15. 3 tablespoons Sriracha or Harissa Spice
  16. 1 1/2 tablespoons Bragg Liquid Aminos or low-sodium soy sauce
  17. Juice of 1 lime
  18. 1 pound Brussels sprouts, trimmed and halved lengthwise
  19. Chopped fresh flat-leaf parsley, for garnish (optional)
  1. - To make the rice, heat the oil in a large Dutch oven or pot over medium-high heat.
  2. - Add the onion and sauté until softened, 5 to 7 minutes. Add the garlic and bay leaves and sauté just until the garlic is fragrant, about 30 seconds.
  3. -Add the rice and stir until evenly coated. Continue to cook, stirring occasionally, until the rice is slightly toasted and has a nutty aroma, about 3 minutes.
  4. -Pour in 1 cup of the stock to deglaze the pan, using a wooden spoon to scrape up all the stubborn, tasty brown bits.
  5. -Add the remaining 2 1/2 cups of stock and the cranberries. Bring to a boil, then immediately lower the heat, cover, and simmer until the rice is tender and some of the grains have popped, 50 to 60 minutes. Uncover and fluff with a fork. Simmer for 5 minutes, stirring occasionally. Remove from the heat and drain off any excess liquid.
  6. -While the rice is cooking, prepare the Brussels sprouts. Preheat the oven to 375°F. In a large bowl, combine the maple syrup, oil, Sriracha, liquid aminos, and lime juice and whisk until well blended. Add the Brussels sprouts and toss until evenly coated. Using a slotted spoon, transfer the Brussels sprouts to a nonstick or parchment-lined rimmed baking sheet or a large cast-iron skillet and spread them in a single layer.
  7. -Reserve any liquid left in the bowl. Bake the Brussels sprouts for about 25 minutes, until tender and browned. To finish the rice and serve, add the walnuts to the rice without stirring. Cover and let stand for 5 minutes. Add the rosemary and fluff with a fork to combine. Season with salt and pepper to taste. Serve the Brussels sprouts over the rice, garnished with a healthy drizzle of the reserved maple-Sriracha dressing and a sprinkling of parsley. You can use honey in place of the maple syrup if you wish. Raw orange blossom honey would be especially nice.
Ecohabitude http://blog.ecohabitude.com/


Harissa Moroccan Tunisian Blend- The Kitchen Imp



anna-terry-photo-1Anna Terry attended Texas A&M University where she received her Bachelors of Fine Arts in Communication. She is based out of Austin, TX and is a Marketing Assistant for Ecohabitude. Anna writes for Ecohabitude’s blog and hopes to inspire others to live a socially conscious lifestyle with easy, fun, stylish tips to incorporate into their everyday life.

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  • Tatyana J. Acuña

    Being the only non-meat eater in my family I can’t help but love these vegetarian (and vegan) recipes. Can’t wait to try one out for Thanksgiving. thank you Anna