Azure Farm’s Holiday Recipes
from the Homestead

Sixty miles north of Atlanta, outside the small town of Adairsville, Annette Thurmon and her husband, Jared, started Azure Farm to embrace slowing down to enjoy the simple things in life and getting back to the basics. The homestead—home to several charismatic alpacas, a mixed flock of fowl, cats, and donkeys—has given the family a sense of peace and a perfect place to raise a family outside the bustle of city life.

One of Annette’s passions is creating and sharing garden-to-table vegan recipes that anyone can incorporate into their meal planning. She’s co-written several cookbooks that are available on the homestead’s website (azurefarmlife.com). And for this issue, her favorite holiday recipes are gracing our pages, and our tables, this gathering season! Classics like homemade hot cocoa and pumpkin pie from scratch are staples, while her Cast Iron Olive and Lentil Pie and Skillet Vegetable Pot Pie are new to most of us, so give them a try and let us know what you think!

 

PEPPERMINT HOT COCOA

INGREDIENTS

    • 1 13.5 oz. can low-fat coconut milk
    • 2 cups unsweetened vanilla almond milk
    • ¼ cup cacao powder
    • ¼ cup dark chocolate chips
    • 2 Tbsp. pure maple syrup
    • 3–4 drops pure peppermint extract
    • Whipped Cream (plant based)
    • Crushed peppermints and fresh mint to garnish

 

DIRECTIONS

In a small saucepan, slowly heat milk until warmed.

Add chocolate chips, cocoa powder, and remaining ingredients except whipped cream and peppermints.

Once chocolate is all melted and blended well, pour into a mug and top with whipped cream, crushed peppermints, and some fresh mint!

Serves 2–4

Prep Time 5 min.

Cook time 5 min.

PUMPKIN PIE

INGREDIENTS

  • 1 can pumpkin puree (Farmer’s Market organic brand, which comes with some seasonings and sweetener already)
  • 1 ¼ cups organic coconut milk (full fat)
  • 1 cup raw cane sugar
  • 6 Tbsp. of cornstarch
  • 2 tsp. vanilla extract
  • ½ tsp. cinnamon
  • ½ tsp. salt
  • ¼ tsp. ground ginger
  • ¼ tsp. ground nutmug

 

DIRECTIONS

Preheat the oven to 350°F.

Make sure coconut milk is mixed well before using.

Place all ingredients in a high-powered blender and blend until smooth.

Fill your favorite 9” pie crust (a favorite here is a pecan crust!) with pumpkin mixture.

Bake for about 1 hour until the crust is golden and the pie is set.

Pie will still be soft and needs to set more once baked.

Place in the refrigerator overnight before serving with your favorite whipped topping.

SPINACH AND APPLE  SALAD WITH COCONUT BACON

INGREDIENTS FOR SALAD

  • 1 small head romaine lettuce, chopped
  • 8 oz. spinach
  • 2 tiny apples, sliced
  • Seeds from 1 pomegranate
  • 1 cup coconut bacon (see recipe below)
  • ½ small red onion, thinly sliced
  • ½ cup roasted salted pepitas
  • ¾ cup caramelized pecans

DIRECTIONS FOR SALAD

You can make the dressing ahead of time! Mix all ingredients together! Add dressing and toss. Place apples on top and sprinkle with extra pepitas, nuts, and drizzle with dressing. (If desired, soak apples in a little lemon juice prior, keeping them fresh and from browning.)

Serve and enjoy every bite! It’s super yummy!

Prep Time 20 minutes

Serves 6

INGREDIENTS FOR DRESSING

  • ¾ cup extra virgin olive oil
  • 2 Tbsp. balsamic reduction
  • ¼ cup honey
  • 1 Tbsp. poppy seeds
  • ½ tsp. salt
  • ½ tsp. garlic powder
  • 1 small shallot, minced

INGREDIENTS FOR COCONUT BACON

  • 2 cups unsweetened coconut (the large flakes)
  • 1 Tbsp. liquid smoke (you can add up to 1 1/2 if desired)
  • 21 Tbsp. liquid aminos
  • 1 ½ Tbsp. maple syrup
  • ¼ tsp. smoked paprika

DIRECTIONS FOR COCONUT BACON

Place all ingredients in a bowl and mix well. Spread evenly onto a cookie sheet lined with parchment paper. Bake for 12-14 min. Watch closely after 10 minutes as it can burn quickly. Let cool completely before using. Store in an airtight container.

 

VEGETABLE SKILLET POT PIE

INGREDIENTS

  • 3 cups cucumbers (peeled, thinly sliced)
  • 1 cup red onion (optional)
  • 1/2 cup sour cream
  • 1 Tbsp. white vinegar
  • 1 Tbsp. minced fresh dill
  • 1 tsp. sugar
  • 1/2 tsp. salt
  • 1/4 tsp. garlic powder
  • 1 Tbsp. onion powder
  • Salt and black pepper, as desired
  • 1 (8-count) tube of refrigerated canned biscuits (flaky kind)

 

DIRECTIONS

Preheat the oven to 350°F. Line a baking sheet with parchment paper.
Remove the biscuits from the refrigerator and place them on the baking sheet. Bake for 9 minutes (or half of the time required on the package).
Heat a large oven-safe skillet or saucepan over medium heat and add in the vegan butter. I love to make this in a cast iron skillet! But if you don’t have one, just have an oven-safe baking dish ready. Melt the vegan butter and then add in the onions, garlic and celery. Sauté for 3 minutes, stirring frequently.
Add in the diced potatoes and carrots and cook for about 5–8 minutes.
Gradually mix in the cornstarch, a tablespoon or two at a time, until fully combined. Cook for 2 minutes.

Add in the broth, coconut milk, parsley, thyme, garlic powder, onion powder, and black pepper, and then cook for about 3 minutes. Lastly, add in the frozen green beans and peas, and bring everything to a boil. Lower the heat to a simmer and cook for an additional 3–4 minutes. Season with salt to taste. (Ensure potatoes are done before continuing.)

Remove the half-cooked biscuits from the oven and arrange them onto your hot skillet, but don’t press down too hard. Let them barely sit on top so they don’t get soggy. (If you are using a baking dish, transfer the cooked mixture to the baking dish and then place the biscuits on top as directed above.) Immediately put the dish into the oven and bake for the remaining biscuit cooking time, which for us was 9 more minutes, or until golden.

Remove from the oven and allow it to cool for about 10 minutes. Serve warm and enjoy. Keep in mind that the sauce will thicken as it cools.

Prep Time 10 minutes
Cook Time 45 minutes
Serves 4–5

*If you are making this for someone with a gluten-free diet, you can easily turn it into a soup! Omit the corn starch and add a total of 4 cups of broth to make it a soup! Serve with gluten-free bread. You can also add any veggies you’d like.

 

CAST IRON OLIVE AND LENTIL PIE

INGREDIENTS FOR CRUST

  • 1 cup all purpose flour
  • 1 ½ tsp. baking powder
  • ½ tsp. salt
  • 1 cup full fat coconut milk
  • 1 Tbsp. garlic powder
  • 1 Tbsp. onion powder
  • 1 Tbsp. smoked paprika

 

INGREDIENTS FOR PIE

  • ½ cup plant-based butter
  • 1 yellow onion, chopped
  • 1 medium sized pepper, chopped
  • 2–3 cloves of garlic, minced
  • 1 ½ cups of cooked lentils, or desired protein
  • ½ cup Kalamata olives
  • Salt and pepper to taste
  • Optional 1 cup of plant-based cheese

DIRECTIONS

Preheat the oven to 350°F.
In a cast iron skillet, melt butter.
Sauté onions until translucent, then add peppers and garlic.
In a medium-sized bowl, mix crust ingredients and form a batter.
Add batter to skillet and mix with the peppers and garlic.
Evenly scatter lentils around the top of the mixture.
Top with olives.
Add salt and pepper to taste.
Bake for 30 minutes, let cool a bit, and serve.

Prep time 10 minutes
Cook time 30 minutes
Serves 6

Follow @azurefarm on Pinterest and Instagram for more recipes and inspiration!