Any good ideas for vegetarions for Thanksgiving?!
Any ideas?
Answers: I eat eggs, milk, things like that. Just not turkey, chicken, fish, beef, shrimp..
Any ideas?
Try a mushroom risotto, Green bean casserole, 3 bean salad, roasted potatoes, squash soup,
Below are some recipes:
Moroccan Spiced Carrots
MAKE AHEAD: Cut the carrots up to 2 days in advance and refrigerate in a resealable plastic food storage bag. The vinaigrette can be made 1 day ahead, covered and refrigerated. Let it come to room temperature before adding to the cooked carrots.
8 servings
Ingredients:
1 small clove garlic
1/4 teaspoon kosher salt, plus more to taste
2 tablespoons freshly squeezed orange juice
1/2 teaspoon honey
1/4 teaspoon ground cumin
Pinch ground cinnamon
1/4 cup olive oil
Freshly ground black pepper
2 pounds peeled and trimmed carrots
Directions:
Mince the garlic and combine with 1/4 teaspoon of the salt; mash to a paste.
Combine the orange juice, honey, cumin and cinnamon in a small bowl. Whisk in the garlic paste, then whisk in the oil in a slow, steady stream until it is well blended. Season with salt and pepper to taste.
Bring a large pot of salted water to a boil over high heat. Cut the carrots crosswise into 1- to 1 1/2-inch pieces; add to the boiling water and cook for about 10 minutes or until they are fork-tender. Drain and toss with the vinaigrette in a serving dish. Serve warm.
Pasta With Creamy Pumpkin Sauce
We replaced the original recipe's cream with low-fat milk, and the sauce remained rich tasting. Feel free to toss some toasted, chopped walnuts on top. Sub veggie broth for the chicken broth.
Serve with steamed broccoli.
4 servings
Ingredients:
8 to 10 ounces multigrain angel-hair pasta, such as Barilla brand
1 medium shallot
3 medium cloves garlic
2 sprigs sage leaves
1 tablespoon olive oil
3/4 cup canned unsweetened pumpkin puree
3/4 cup low-sodium chicken broth
1/2 cup low-fat milk
Kosher salt
Freshly ground black pepper
1/4 cup grated Parmesan cheese
Directions:
Bring a large pot of salted water to a boil over medium-high heat. Add the pasta and cook according to package directions (6 to 7 minutes).
Meanwhile, mince the shallot and garlic; finely chop the sage.
Heat the oil in a large saucepan over medium heat. Add the shallot and garlic; cook for 3 minutes, stirring, until they have softened. Add the pumpkin puree, chicken broth, milk and half of the sage. Reduce the heat to medium-low and cook for 10 minutes, stirring frequently, until the sauce is slightly thickened. Season with salt and pepper to taste; keep warm on the lowest setting.
Drain the pasta and add to the sauce, then add 2 tablespoons of the cheese and mix well. Divide among individual plates and sprinkle with the remaining 2 tablespoons of cheese and the remaining sage.
Make a carrot pot pie.
Do you know quorn?
You can make such a great bake or pot pie using quorn and brocolli and a creamy sauce.
The pie should have a shortcrust pastry and I would put other veg in there like carrots or pumpkin (squash) (make sure its cooked first) - whatever you like.
The bake should be topped with toasted breadcrumbs and almonds in it are good.
Experiment with filo pastry also - put a ricotta and spinach mix in there (lots of recipes on the web to do this).
A large portebello mushroom with brie or blue cheese.
Puff pastry around a portobello mushroom and spinach with some rich sauce - fabulous -
Some ideas - easy and nice -
I have a great recipe for a Moroccan Salad. It would be great for vegetarians.
Moroccan Salad
? lb small mushrooms cleaned
1 can garbanzo beans drained
1 cup black olives
? cup chopped green onions
1 red pepper chopped
1 yellow or orange pepper chopped (you could use green)
1 dozen cherry tomatoes
Dressing
1cup yogurt
? cup mayonnaise
2 garlic cloves minced
2 tbsp extra virgin olive oil
1 tbsp fresh lemon juice
1 tsp cumin
1/8 tsp turmeric
Salt and pepper
Toss salad ingredients together. Whisk dressing ingredients together. Pour over salad. Mix. Chill for several hours or over night.
How simple is that.
http:www.freewebs.com/natures-secret/goo...
MAPLE AND TARRAGON SWEET POTATOES
8 to 10 servings
Maple syrup and tarragon, a sweet herb, are wonderful enhancements for the flavor of sweet potatoes.
4 pounds sweet potatoes, peeled and sliced 1/4-inch thick
1/2 cup maple syrup
1/4 cup nonhydrogenated margarine, melted
1/4 cup orange juice
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons dried tarragon
Preheat the oven to 350 degrees.
Arrange the sweet potato slices in overlapping rows in an oiled shallow 2-quart casserole. In a small bowl, combine the syrup, margarine, juice, cinnamon, and salt. Pour evenly over the potatoes. Sprinkle the tarragon over the top.
Cover with lid or foil and bake, covered, for 25 to 30 minutes, or until readily pierced with a fork but still firm. Bake another 20 to 25 minutes, uncovered, or until glazed and golden around the edges.