(No) Turkey Day
So for about the 10th consecutive year, I'm about to have a turkey-free Thanksgiving. I've made a Tofurkey for the past several years but I'm skipping it this Thanksgiving because no one else in my family will help me eat it, and because I won't be at my parents' house long enough to enjoy the leftovers. I'm basically planning to load up on side dishes, which I tend to do anyway, and I think my mother also may have picked up some vegetarian chicken drumsticks of some sort. Anyway, I'm curious: What are any of you other vegetarians having for your main dish? My co-worker Rachel just alerted me to what seems to be a new place in Madisonville called Five Star Foodies (the Web site's still under construction) that sells vegetarian turkey rolls and gravy, which might be worth checking out at some point. I'd love to hear your ideas (if not for this year, maybe next year...)
Labels: thanksgiving, vegetarians
4 Comments:
Lauren,
I'm making a portobello mushroom roast:
8 portobello caps in a 9 x 13 casserole dish, topped with vegetable stuffing (with whole-wheat bread) and 8 more mushroom caps. The entire dish is topped by a sheet of puff pastry (this part is optional), then baked at 350 until the puff pastry is browned and the mushrooms are juicy!
It's like a roast, only better!
My husband and I usually bring the Quorn fake turkey roast to Thanksgiving. This year I splurged and bought the large Tofurkey entree set, with gravy and biscuits etc...
My mom is very good about making vegetarian sides, and she even makes versions of her meat dishes with veggie alternatives.
This year I cooked for a friend who is does not eat meat or fish.
We are both foodies so the menu was as follows... I should mention I do personal chef work...but anyone could make these dishes....
Starter
A roasted white and red beet stack with creamed goat cheese and fresh fig served on a bed of mixed greens, toasted pine nuts and a champagne viniagrette
Warm & Crusty Baguette
Main
Butternut squash gnocchi tossed in brown butter finished with Riccotta Salanta crumbles
Wild Mushroom, Fennel and Asparagus tips sauteed in oilve oil with a touch of white truffle oil at the finish
Finish
A nice glass of port and some organic dark chocolate
ooh, sounds good! I made pumpkin gnocchi for a dinner party last weekend. I love gnocchi made with squash! I especially love it with sage. I think next time I'll add some Swiss chard to cut the richness of the sauce. It was a hit.
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