Thanksgiving – Wellspring Style!
Contributed by Rachael Myles
Thanksgiving happens to be both Rylen and my favorite holiday. As foodies, we love the chance to try out new recipes, fill our kitchens up with delectable smells and enjoy lots of yummy food. But even more compelling is the aspect of gratitude, community and joy that surround these few days.
Historically, Thanksgiving has had many different iterations ranging from multi-generational gatherings to potlucks with friends. Personally, I’ve enjoyed Thanksgiving in 17 cities, 6 states and 3 countries. One of my favorite Thanksgiving memories was living in a 6 tatami apartment (that means small) in Japan some 22 years ago, trying to shove a 20 pound turkey into the equivalent of a Betty Crocker play oven. The irony was that we somehow did get it into the oven, only to then forget to turn it on. Oops. Thankfully, we had a lot of mashed potatoes and stuffing on the side and a couple of pies…and did I mention the wine? You see now perhaps, that the turkey never had a chance. However, the laughter and camaraderie was a definite highlight.
All of the above really underscores our philosophy at The Wellspring School about food and nourishment. It isn’t just about the food. It’s about laughter, community, and savoring the experience. Hopefully you all have plans for next week for the Thanksgiving holiday that will allow you to do all that and more.
Ok, we can’t let you go without at least one recipe. Below a collaborative recipe between one of our Wholistic Nutrition Program grads in Boise, Florence Moorhead-Rosenberg, and Rachael.
DF, GF Vegan Pumpkin Pudding (Pie)2 C Organic Pumpkin
1/3 C Organic Gluten Free Oat Flour
1/3 C Organic Brown Rice Flour
1/3 C Organic Sugar
1 tbsp Vanilla
1 tsp Cinnamon
1 tsp Nutmeg
1 tsp Clove
1 tsp Ground Ginger
Mix Milk, Pumpkin, and Spices in large saucepan. Stir on medium heat until all ingredients are smoothly blended. Make “rue” (mixing flour with water) from oat flour and brown rice flour. When rue is well mixed, stir in gently to warm pumpkin mixture. Stir well for at least 10 minutes while mixture thickens. Taste to see if spices are correct. Add a little more spice to taste if needed. Once pudding is fairly thick in saucepan transfer to container with a lid and refrigerate to “set” pudding. Serve chilled.
If you want to make this into a pie for the holiday and still keep things GF & DF, try making the below nut piecrust, add your prepared pudding, chill and voila you’ve got a completely new approach to pumpkin pie!
2 ½ cups ground pecans
¼ tsp ground cinnamon
6 TBS coconut oil or coconut butter, melted
¼ cup organic white sugar, brown sugar or succanat ground fine.
Mix all ingredients together. Press into a pie pan or baking dish. Chill in fridge for 30-minutes before baking. Bake for 10 minutes in pre-heated 350F oven until lightly brown. Cool then fold in your pumpkin pudding filling and chill for at least one hour. Sprinkle top with some extra chopped pecans.
We wish you all much light and laughter in whatever you have planned.
Happy Thanksgiving from The Wellspring School!
(Photo by ulterior epicure on Flickr.)