Recipes for a Fair Trade Thanksgiving
Make Your Thanksgiving Feast Both Grateful and Fair With Delicious Fair Trade Recipes
A Fair Trade Thanksgiving
As you prepare your Thanksgiving menu, consider adding one (or all 3) of these delicious recipes to the list. We’ve included a dish featuring Fair Trade ingredients to compliment every course, from hearty Red Rice and Quinoa stuffing to a light Pumpkin Soup and an indulgent Chocolate Tart. Your guests will leave the table with gratitude knowing that their meal helped to support both workers and farmers around the globe. Now that is something to be grateful for – Enjoy!
RED RICE AND QUINOA STUFFING WITH MUSHROOMS AND KALE
"The growing Fair Trade movement is one of the most exciting developments in today’s food world; it gives me hope for the future. We are all benefiting from it – those who produce the wonderful food products, we who enjoy these foods, and the earth. I wish all social change could come in a chocolate delivery system, a scoop of ice cream, a mango or a cup of espresso!" - Martha Rose, Author, Chef & New York Times Columnist, Recipes for Health
1 bunch kale, stemmed and washed thoroughly
1 1/2 cups Alter Eco Fair Trade Ruby Red Jasmine Rice
4 1/2 cups water, chicken stock or vegetable stock
Salt to taste
1 small or medium onion, finely chopped
1 cup diced celery
2 garlic cloves, minced
3/4 pound crimini or white mushrooms, trimmed and sliced
1/4 cup dry white wine
Freshly ground Fair Trade Certified Ground Pepper
1 tablespoon finely chopped fresh sage (more to taste)
1 tablespoon fresh thyme leaves
Advance preparation: The cooked grains will keep for 3 days in the refrigerator and can be frozen. The stuffing benefits from being made a day ahead.
1. Bring a large pot of water to boil, add salt to taste and the kale. Blanch for 4 minutes and transfer the kale to a bowl of cold water. Drain, squeeze out water and chop medium-fine. Transfer to a large bowl.
2. Place 3 cups of the stock or water in one medium saucepan with the red rice and the remaining 1 1/2 cups in another smaller saucepan with the quinoa and bring both to a boil. You can use some of the cooking water from the kale for this, but don’t use all kale water, as the flavor will be bitter. Add salt to taste, reduce the heat, cover and simmer the rice until it is tender and no liquid remains in the pan, 30 to 50 minutes depending on the type of rice used (follow the timing instructions on the package). Cook the quinoa for 15 minutes, until the grains are tender and display a little thread. If any liquid remains in the pot, drain through a strainer, then return the quinoa to the pot. When the grains are cooked, place clean kitchen towels over the tops of the pots. Return the lids and let sit for 10 to 15 minutes, then transfer to the bowl with the kale.
3. While the grains are cooking, prepare the remaining ingredients. Heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until the onion begins to soften, about 3 minutes. Add the celery and a generous pinch of salt, and continue to cook until the onion is completely tender, another 3 to 4 minutes. Stir in the garlic and cook, stirring, until fragrant, another 30 to 60 seconds. Remove from the heat and transfer to the bowl with the kale and grains.
4. Return the pan to medium-high heat and add the remaining tablespoon of olive oil. When it is hot, add the mushrooms. Cook the mushrooms, stirring or shaking the pan, until they are lightly seared and tender. Add the wine and salt and pepper to taste and cook, stirring to deglaze the bottom of the pan, until all of the liquid has evaporated. Add to the grains. Stir in the remaining ingredients and combine well. Taste and adjust seasonings, and transfer to a lightly oiled or buttered baking dish. Cover with foil.
5. Warm the stuffing in a 325-degree oven for 20 to 30 minutes before serving.
2 tablespoons olive oil
1 large organic onion, chopped
2 cloves garlic, chopped
Half a teaspoon ground cumin
Half a teaspoon ground Fair Trade Certified cinnamon
Half a teaspoon ground Fair Trade Certified ginger
Quarter teaspoon ground Fair Trade Certified cloves
Generous grinding of Fair Trade Certified ground pepper
1 small organic pumpkin (about 2lb) peeled and diced
2 1/2 cups organic vegetable stock
1 can chickpeas, drained
Dash of Tabasco sauce
Squeeze of lemon juice
Salt and pepper
Cayenne pepper to finish (optional)
Heat the oil in a large pan and add the onion and garlic
Cook gently for 2-3 minutes until beginning to soften, then add the spices, sugar and pumpkin.
Cook for 5 minutes, stirring until fragrant.
Pour in the stock and bring to the boil.
Simmer gently until the pumpkin is tender.
Add the chickpeas, Tabasco and lemon juice.
Taste and adjust the seasoning if needed.
Puree the mixture in a food processor or with a handheld blender until smooth.
Serve piping hot, with a sprinkling of cayenne.
Pie pastry for 9-inch pie pan
1 cup Fair Trade Certified baking chocolate
1 stick butter
1/8 cup Turbinado Sugar
2 tablespoons Fair Trade Certified unsweetened cocoa powder
1/2 cup Fair Trade Certified Coffee
4 cage-free eggs
1. Roll out the pie pastry and use to line the base and sides of a 9-inch pie pan. Bake blind at 400 degrees F for 15 minutes or until the base is dry.
2. Put the chocolate, butter and sugars in a bowl over a pan of warm water, stirring until smooth and melted.
3. Mix the cocoa and coffee with the hot water stirring until smooth.
4. In a large bowl, beat the eggs until frothy and stir in the other two mixtures.
5. Pour into the pastry crust and bake at 260 degrees F for 40-45 minutes or until firm and risen. Serve warm or cold with creme fraiche dusted with cocoa powder.