Herbed Lemon Tahini Potato Salad 'Tis the season of potato salad! Seriously, I've made more cole slaw and potato salads this month than I think I ever have...which is fine with me! We've had a lot of BBQ's, backyard parties, and things to celebrate this summer so we've been loving experimenting with different ingredients, and until last week, I had never thought to toss tahini in my the mix. I know - WHAT?! I LOVE pouring tahini on all things potato normally, and literally make a snack out of baked potatoes with tahini, lemon and dill on the regular. So how had I never poured any in my potato salad and served it up? Well, it was love at first taste. The addition of crunchy veggies and a little vegan mayo for creaminess makes it next-level good. I've been eating the leftovers all week! You AND your dinner guests will love it, too, I promise. So what're we waiting for?! Let's eat!  INGREDIENTS 2 lbs. red potatoes, chopped 1/2 red onion, chopped 3 ribs of celery, thinly sliced 4 green onions, thinly sliced 1 cup vegan mayo 1 cup tahini 2-4 tablespoons of lemon juice 3 tablespoons freshly chopped dill 1 teaspoon salt 1/2 teaspoon pepper DIRECTIONS Place the potatoes in a large pot of water over medium heat and bring to a boil. Cook for 10-15 minutes, or until the potatoes are fork tender. Drain and set aside to cool. While the potatoes are cooling, chop up the onions and celery and them set aside. Whisk together the mayo, tahini, lemon juice, dill, salt and pepper in a large mixing bowl. Toss in the potatoes, chopped red + green onions and celery, and toss to combine. Serve + enjoy immediately or keep it in the fridge up to a week! NOTES Serve 6-8. Leftovers may need to be tossed as the lemon juice and tahini will separate slightly overtime. 
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Garam Masala Roasted Acorn Squash
Thanksgiving is really all about the sides for vegans. I feel like a nut loaf is okay and Tofurkey is fun, but I would be really happy with cranberry sauce, 'taters, some delicious veggies, and a big ol' slice of pie instead. In at attempt to come up with creative and delicious ways to squeeze more veggies onto the table, we came up with this impressive dish. It packs so much flavor you're friends and fam won't believe you whipped it up yourself and looks so good you might not be able to believe it, either! We love squash, but roasting it in garam masala and pairing it with tangy lemon tahini sauce, sweet pomegranate arils, crunchy pepitas and a sprinkle of fresh parsley takes it to a whole new level. Plus, it really couldn't be easier - and who really wants to spend extra time in the kitchen while everyones catching up around the dining room table? This recipe calls for 1 squash and serves 4, but can easily be doubled for larger parties. Let's eat!
[Oh and just so you know, this is just the start of all the Thanksgiving goodness we'll be posting this month. Look for a new table-approved recipe from us every couple days until the 26th!] 
INGREDIENTS
1 medium-sized acorn squash 1 tablespoon coconut or olive oil 3/4 teaspoon garam masala salt + pepper to taste 1/2 cup tahini 2 tablespoons lemon juice 1/4 teaspoon salt 1/4 - 1/2 cup water, as needed 1/4 cup pomegranate seeds 2 tablespoons pepitas 2 tablespoons fresh parsley, finely chopped DIRECTIONS Preheat oven to 375 degrees. Line a baking sheet with parchment paper and set aside. Slice both ends off of the squash and scoop out the seed goop. Slice the squash into 1/2 inch slices and lay in a single layer on the lined baking sheet. Drizzle with oil and sprinkle with garam masala, salt, and pepper. Toss to coat. Roast for 20-25 minutes, until squash is fork tender and browned. While squash roasts, combine tahini, lemon juice, and salt in a food processor. Add water a little at a time until you reach the desired consistency. Scoop into a bowl. When squash is roasted, remove from the oven and serve warm with tahini sauce, pomegranate seeds, pepitas, and fresh parsley. Enjoy! NOTES Serves 4. Leftovers can be saved in the fridge overnight. but it's a dish best served warm! Don't have garam masala? Try curry! Don't have acorn squash? Try delicata! This recipe is easily customizable. Prepping for a holiday meal? Prep everything ahead except the roasted squash and save lots of time! 
Kale Salad with Creamy Ginger Tahini Dressing
When I woke up this morning, it was snowing.
And that seems like it'll be the trend for the next four months or so. The one thing that I crave on these long, blustery snow days? A big, crisp bowl of greens. I might have to drive to the grocery store instead of the farmers market this time of year, but its so worth it to come home with a bunch of fresh kale. Between salads, smoothies, and kale chips, it never lasts long. December is the hardest month for me- and probably you- to avoid sugar. With all the gingerbread cookies, peppermint chocolate combinations, and dairy-free nog it can be easy to over-indulge. Balance it out with a healthy, green dish like this one. Fresh ginger helps calm a troubled tummy, while sesame seeds and tahini provide great levels of copper and magnesium. Plus, kale is super rich in antioxidant vitamins K, A, and C and has been shown to both reduce both cholesterol levels and fight cancer. So, lets eat! 
Kale Salad:
single large bunch of kale 1 medium carrot, julienned half of a medium purple onion, diced 2 tablespoons sesame seeds, for sprinkling Cut the kale leaves from the thick stems. Toss the stems in the compost, and cut leaves into bite-sized pieces. Wash the leaves in a colander under cool water, using hands to squeeze and massage the leaves, slightly softening them, about 30 seconds. (This makes the tough kale leaves much easier and more enjoyable to eat!) Let kale air dry while you prepare the rest of the salad. Rinse carrot, cut off ends, julienne. Set aside. Remove skin from onion, cut in half, and dice into small pieces. Place kale (doesn't need to be completely dried), julienned carrots, & diced onions in a bowl. Use tongs or two wooden spoons to toss together. Refrigerate until ready to serve. Sesame seeds will be added after dressing. Ginger Tahini Dressing: 1/4 + 2 tablespoons olive oil 1/2 cup apple cider vinegar 2 tablespoons tahini 1 1/2 teaspoons fresh ginger 1 1/2 teaspoons lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper 3 tablespoons agave nectar 1 small clove of garlic Combine all ingredients in a high-speed blender or food processor. Once well mixed, pour into a covered glass jar (for storing easily in the fridge). Makes just over a cups worth of dressing, so you'll have leftovers. Pour dressing (as much or as little as you'd like- but start light) onto the kale salad, and toss with the tongs until everything is evenly coated. Sprinkle with sesame seeds and serve. Enjoy!
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