4 Recipes to Spice up your Thanksgiving
You had us at Spiced Apple Cider Pancakes! Here at Suja HQ we’re getting ready for the holiday season, crafting up clever ways to add a little spice to our favorite Thanksgiving dishes. And of course that means adding in a little Spiced Apple Cider. When we’re not sipping on our bubbly booch, we have our fall flavors in hand. We’ve taken the best parts of the season and cold-pressed them into something deliciously refreshing. Crisp, organic apples combined with cinnamon and clove that will leave you wishing the leaves fell all year round.
Apple Cider Pancakes
1 Green Apple, peeled and diced
1/2 cup Suja Spiced Apple Cider
1 cup Spelt or Whole Wheat flour
1 1/4 tsp. Baking Powder
1/4 tsp. Baking Soda
1/4 tsp. Salt
1/2 tsp. Cinnamon
1/4 tsp. Nutmeg
1/8 tsp. Ginger
3/4 cup Suja Spiced Apple Cider
1/4 cup Suja Plant Protein Milk
1 tbsp. Chia Seeds, mixed with 3 tbsp cold water
2 tbsp. Melted Coconut Oil
2 tbsp. Pure Maple Syrup
- In a saucepan, add the apple and apple cider. Set to low/medium heat and allow the apples to soften and the apple cider drink to condense. Stir occasionally to avoid burning. Set side. This will be a topping for the pancakes once cooked!
- In a separate bowl, whisk together flour, baking soda, baking powder, salt, and spices. Whisk in the rest of the ingredients until combined.
- Grease a griddle and heat on medium. Pour the pancake batter onto the griddle into 3-4 inch pancakes. Cook on both sides about 2-3 minutes, or until golden and cooked all the way through. Top with cooked apples and warm maple syrup.
Butternut Squash Pasta Sauce with Crispy Thyme
2 tbsp. Olive Oil
2 tbsp. Fresh Thyme leaves
1 Onion, diced
1 Butternut Squash, peeled and diced
1 cup Vegetable Broth
1/2 cup Suja Plant Protein Milk
1/4 tsp. Ground Nutmeg
1 box Pasta of choice
- Bring a large pot of salted water to a boil, add in pasta and cook according to package directions. In another large saucepan, heat the oil on medium heat. Add the thyme leaves and cook for about 1 minute, or until they crisp up. Remove them from the pan.
- Add the onion and garlic to the pan. Cook until they become translucent, and then add in the butternut squash. Cook for an additional minute and then pour in the broth and milk. Sprinkle with a little salt, fresh ground pepper, and nutmeg. Cover the pan and allow the mixture to boil. Cook until the squash is soft.
- Transfer everything into a blender and blend until creamy. Pour back into the pan and adjust seasonings if needed.
- Once the pasta has cooked, drain the pasta and add it to the sauce. Top with additional thyme leaves if desired. Serve and enjoy!
Winter Salad with Apple Cider Vinaigrette Dressing
*with candied pecans, roasted butternut squash, and crispy cinnamon chickpeas
1 small Butternut Squash, peeled and chopped
1 tbsp. Olive Oil
1 tbsp. Pure Maple Syrup
1 can Chickpeas, drained and dried
3/4 cup chopped Pecans
1 tbsp. Pure Maple Syrup
4-5 cups mixed salad Lettuce
1/2 Red Onion, thinly sliced
1 Red Apple, thinly sliced
1 Green Apple, thinly sliced
1/4 cup Suja Spiced Apple Cider
1/4 Red Wine Vinegar
2 tbsp. Dijon Mustard
1/4 cup Olive Oil
1/4 cup Pure Maple Syrup
Pinch of salt and pepper
1 clove garlic, finely diced
- Preheat the oven to 400 degrees. Prepare two small baking sheets with parchment paper.
- One one sheet add the Butternut Squash. Toss with 1 tbsp. Olive Oil, 1 tbsp. Pure Maple Syrup, and a pinch of salt and pepper. Roast for 20 minutes or until tender and golden. Remove from the oven and let cool.
- On the other sheet add the chickpeas, spray with a few coats of cooking spray, then sprinkle salt, pepper, and a little cinnamon. Toss to coat the chickpeas, and then roast for 15-25 minutes, or until the chickpeas are crispy. Remove from the oven and let cool.
- In a small saucepan, add the Pecans and Maple Syrup. Cook on low/medium heat until the syrup begins to dissolve. Remove from heat and set aside to harden.
- Prepare the salad. Add the lettuce to a large bowl. Top with sliced apples, red onion, candied pecans, roasted chickpeas, and butternut squash.
- To make the salad dressing, whisk all of the ingredients until they come together. Adjust the seasonings if needed. Drizzle over the salad and serve.
Created by The Diva Dish
Spiced Apple Pumpkin Bread
1/3 cup Suja Spiced Apple Cider
1 cup Organic Pumpkin Puree
1/2 cup Grapeseed Oil
2/3 cup Maple Syrup
2 tsp Vanilla Extract
2 Large Eggs
1 2/3 cup Flour
1 1/2 tsp Baking Powder
1/2 tsp salt
1 1/2 tsp Cinnamon
1/2 tsp Powdered Ginger
1/2 tsp Pumpkin Pie Spice
1/2 cup Chopped Walnuts
- Preheat the oven to 350 degrees
- In a medium size mixing bowl, use a whisk or electric mixer to beat the pumpkin puree, grapeseed oil, maple syrup, eggs, vanilla extract and Suja’s Spiced Apple Cider until combined.
- Add the flour, baking powder, walnuts, salt and spices to the wet mixture and stir until smooth.
- Pour the batter into an oiled 9 inch loaf pan and bake for 55-60 minutes, or until the loaf is firm to touch. You can check by sticking a toothpick in the center and making sure it comes out clean.
You can find our Spiced Apple Cider in a large, multi-serve bottle in stores this holiday season. Cheers!