1 |   Main Dish

Individual Glazed Lentil Loaves

Something I enjoy about a veggie Thanksgiving is thinking outside the bird! This main dish is packed with flavor, although it's really the maple balsamic glaze that puts it on the must-eat list. It takes a little longer to make than most SimpleVeggieMeals, but it's worth the extra effort. One option is to make it the day before and reheat it while preparing the other dishes.

3 |   Side

Rooty Roast Vegetables

Roasting is one of the purest ways to enjoy vegetables—the oven caramelizes and sweetens them, bringing out a whole new level of flavor. I particularly love letting simple fall root vegetables speak for themselves; sweet potatoes, onions, potatoes, carrots, and rutabaga are a great combination. (Rutabaga doesn't look exciting, but I'm hooked.) You can also substitute other root vegetables like turnips, parsnips, or fennel root.

2 |   Salad

Warm Butternut Squash Salad

A warm salad might seem strange, but it really fits the season, with dried cranberries, walnuts, a warm apple cider dressing, and of course, roasted butternut squash. I didn't discover butternut squash until about 15 years ago, but once I did, I began using it for all kinds of dishes. Now I make this salad at least once every fall. It warms you from the inside out.

4 |   Dessert

Tart Cherry Apple Tart

Let's face it, I love apple desserts: pies, cakes, crumbles, pastries. And no matter how many recipes I make, it seems they are all enjoyable for different reasons. This tart has a hearty almond meal crumble, which, combined with the sweet cherry and apple filling, makes for a simple pleasure I can't get enough of. It's warm and comforting and perfect for this time of year! 

1 |   Main Dish

Individual Glazed Lentil Loaves

2 cups vegetable broth

1 cup brown lentils

1 garlic clove

2 bay leaves

1 small onion, diced

1 carrot, shredded

5 mushrooms, chopped

1 cup quick oats

1 egg, beaten

4 ounces tomato sauce

1 teaspoon dried sage

1/2 teaspoon dried thyme or 1 teaspoon fresh thyme

1 tablespoon fresh chopped parsley

1/2 teaspoon salt

1/4 teaspoon black pepper

Maple Balsamic Glaze:
2 tablespoons balsamic vinegar

3 tablespoons pure maple syrup

2 tablespoons apple cider

1/2 an apple, peeled and grated

4 ounces tomato sauce

1/2 teaspoon salt

Want to make this dairy or gluten-free? For a dairy-free option, use 1 tablespoon ground flaxseed with 1/4 cup water in place of the egg. Set this aside to allow it to gel a bit. Then add it and continue with the recipe. For a gluten-free option, check your oats to be sure they are gluten-free. You can use old fashioned oats in place of the quick oats just pulse them in the blender to break them up a bit.

Make ahead option– Follow The Simple Steps 1-5 then wrap the pan tightly with plastic wrap or place in a freezer safe bag and freeze it. These will stay good for up to 3 months. When you’re ready to bake these, allow the pan to come to room temperature or add 10 minutes to the bake time. You can also follow all The Simple Steps and then freeze them, just be sure to allow them to cool completely before placing them in a freezer safe container. If you want to use precooked lentils, you will need about 2 1/4 cups. The glaze can be made head too and stored for up to 5 days in the refrigerator.

The Simple Steps...

1. Preheat the oven to 375˚. Bring the broth and bay leaves to boil in a medium sauce pan. Add the lentils and garlic. Cover the pan and simmer for 30 minutes, until lentils are soft and most of water is evaporated. Remove this from the heat.

2. While the lentils are cooking, heat a tablespoon of olive oil in a medium pan over medium heat. Sauté the onion and carrot for about 5 minutes. Season with 1/4 teaspoon salt. Add the chopped mushrooms. Sauté for about 3 minutes more. Remove from the heat.

3. Drain any remaining liquid from the lentils and remove the bay leaves. Then partially mash the lentils. If you have a food processor or blender, place half the lentils in it. Then scoop them into a large mixing bowl.

4. Add the sautéed vegetables, oats, egg, tomato sauce, sage, thyme, parsley, salt, and pepper. Mix together well.

5. Spoon this mixture into a muffin pan that has been well-greased. Smooth the top and spoon a tablespoon or two of the glaze over each mini loaf.

6. Bake them for 25 minutes or until the loaf is firm and golden brown. Use a plastic or bamboo knife and gently slide it around the edges of each lentil muffin to loosen them from the pan. Serve warm with any extra glaze.

Maple Balsamic Glaze:
1. In a small saucepan, stir the balsamic vinegar, maple syrup, and apple cider together. Add the grated apple and allow this to cook down for 10 minutes.

2. Stir in the tomato sauce and salt. Keep this warm on the heat until the loaf is ready to be topped by this sweet and sticky glaze.

2 |  Salad

Warm Butternut Squash Salad

1 small butternut squash (1.5 lbs) peeled, and diced into 1/2” pieces

2 tablespoons olive oil

1 tablespoon maple syrup

1/2 teaspoon salt

dash of black pepper

2 tablespoons minced shallots

3/4 cup apple cider

2 tablespoons apple cider vinegar

2 teaspoons Dijon mustard

1/2 cup olive oil

1/2 cup toasted walnuts

4 oz baby arugula

3 tablespoons dried cranberries

3/4 cup shaved Parmesan cheese

Want to make this dairy or gluten-free? This is already a gluten-free salad. For an easy dairy-free option, simply omit the Parmesan cheese.

Make ahead option– The butternut squash can be roasted up to 5 days ahead. The dressing can also be made ahead. Keep in mind that this salad is best warm so be sure to reheat the butternut squash and dressing before serving this dish.

The Simple Steps...

1. Preheat the oven to 425˚.

2. Cook the butternut squash.
• My Method: Cut the top and bottom off the squash. Then, using a vegetable peeler peel the squash. Cut it in half lengthwise then scoop out the seeds and discard them. Cut the squash into half-inch to one-inch cubes.
• Toss the cubed butternut squash with the olive oil, maple syrup, salt, and pepper until it is evenly coated. Then place the pieces onto a baking tray.
• Bake the squash for 15-20 minutes or until it is tender. Test doneness with a fork. Once cooked, set this aside.

3. While the squash is baking, make the dressing and toast the walnuts. Add a tablespoon of olive oil to a small pan over medium heat. Sauté the minced shallots for two minutes. Add the apple cider and vinegar. Bring this to a boil over medium-high heat. Cook for 6-8 minutes until the cider is reduced to about 1/4 cup. Remove this from the heat and whisk in the Dijon, 1/4 teaspoon salt, a dash of pepper, and the olive oil.

4. Place the walnuts in a pan on the stovetop over medium heat for 2 minutes. They’ll brown and smell nutty when they’re ready.

5. Place the arugula onto a medium platter. Top with the warm roasted butternut squash, toasted walnuts, dried cranberries, and Parmesan cheese.

6. Spoon some warm vinaigrette over the salad and serve it warm.

adapted from Ina Garten’s Roasted Butternut Squash Salad

3 |  Side

Rooty Roast Vegetables

2 small sweet potatoes

1 pound small potatoes

1 small rutabaga

2 medium carrots

1 small onion

2 tablespoons olive oil

1/2 teaspoon salt

1/2 teaspoon dried thyme

2 tablespoons fresh chopped parsley

Want to make this dairy or gluten-free? This dish is already both gluten and dairy-free.

Make ahead option– Wash and chop the potatoes, sweet potatoes, rutabaga, and carrots so they are ready to bake. Then place them in a large bowl with cold water and refrigerate them for up to 24 hours before you bake them. You can also save some time with this meal plan by baking the butternut squash and this dish at the same time. If you prefer other root vegetables like fennel, parsnips, turnips or beets, use them in place of any of the vegetables.

The Simple Steps..

1. Preheat the oven to 425˚. Wash and chop the sweet potatoes and potatoes into 1/2 inch cubes. Wash, peel, and chop the rutabaga and carrots. Roughly chop the onion. When roasting or cooking vegetables, remember that they cook more evenly when they are cut close to the same size.

2. Place the chopped vegetables into a large bowl. Toss them with the oil, salt, and thyme.

3. Spread them in a single layer on a large baking tray. Bake them for 25 minutes.

4. Top the roasted vegetables with chopped parsley and serve.

4 |   Dessert

Tart Cherry Apple Tart

1/2 cup soft butter

1/2 cup brown sugar

1/4 teaspoon cinnamon

1/2 cup whole wheat flour

1/4 cup almond meal

1/2 cup quick oats

1/4 cup sliced almonds

3 1/2 apples, peeled and sliced

1/4 cup apple cider

2 tablespoons maple syrup

1/2 teaspoon cinnamon

1 tablespoon corn starch

1 cup cherries, pitted and halved

Want to make this dairy or gluten-free? For a simple dairy-free option, use room temperature coconut oil instead of the butter. To make this gluten-free, use gluten-free oats and corn starch. Also substitute your favorite gluten-free flour blend. To make your own blend, combine 1 1/2 cups brown rice flour, 1 3/4 cups tapioca flour, 1/2 cup almond flour, and 1 teaspoon xanthan gum. Use 1/2 cup of this gluten-free flour blend for this recipe, then store the rest in a sealed container to use in another recipe.

Make ahead option– The dough for this tart can be prepared ahead. Once you’ve mixed the ingredients from step number two together, you can refrigerate it for up to one week. Once the tart is fully baked, store any extra on your counter covered with aluminum foil.

The Simple Steps...

1. Preheat the oven to 375˚.

2. In a medium mixing bowl, combine the butter and brown sugar until well combined. Mix in the cinnamon, flour, and almond meal. Then stir the oats and sliced almonds in. Divide the dough in half.

3. Press half the dough into the bottom of a 9x9 baking dish or 9” tart pan. Bake this crust for 7 minutes. Remove it from the oven to let it rest for 5 minutes.

4. While the crust is baking and resting, make the filling. Wash, peel, and slice the apples. Add them to a medium saucepan with the apple cider, maple syrup, and cinnamon. Cook this for 10 minutes at medium heat. Cooking the apples in the apple cider intensifies the apple flavors and gives more sweetness so you can use less sugar.

5. Add the cherries to the apple mixture and cook another two minutes. I used frozen cherries, but you could use canned or fresh. Mix the cornstarch with one tablespoon water in a small bowl then stir this mixture into the apple mixture. Stir while cooking this another 2 minutes.

6. Once the crust is pre-baked, pour the apple cherry filling on to the crust. Break the other half of unbaked dough into small crumble pieces ad place them on top of the apple filling.

7. Bake the tart for another 15-20 minutes until it’s golden brown and bubbling. Serve this tart warm by itself or with your favorite dessert topping.