We had vegetarian friends over for dinner so there was no pressure of answering the question "Where is the turkey?" Last week John bought me the latest version of my favorite magazine, Vegetarian Times, and they featured a vegetarian (very easily converted to vegan)Thanksgiving dinner that I copied exactly. We had Mushroom, Cheese, and Vegetable Strudel. This link takes you to a blog that shows excellent pictures of the process. I substituted vegan cream cheese and cheddar and it was my favorite part of the meal.
The salad is called a Beautiful Fall Salad. It included mixed field greens, beets, fennel, oranges, radicchio, red onion, and a lemon/olive oil dressing with a little bit of ground fennel seed, salt and pepper mixed in. Very tasty. Normally, I don't like oranges on salads because it makes it too sweet for my liking, but they really complimented the flavors this time.
On the side, Green Beans with Walnuts and Shallot Crisps. The walnuts were toasted and the shallots were fried in safflower oil making them 100x better than those fried onion pieces people normally put on green bean casseroles! After boiling the green beans for 5 minutes, I added 3 Tbsp each of apple cider vinegar, dijon mustard, and maple syrup.
The Garlicky Mashed Sweet Potatoes were really simple. 4 sweet potatoes and 2 diced apples boiled for about 10 minutes. After draining, a roasted head of garlic and rosemary were added along with 1 tsp balsamic vinegar. More rosemary was sprinkled on top for a pretty look.
Double Cranberry Chutney, whoa was it powerful! It only took a tiny bit but was much nicer than that can of cranberries people crack open and dump out, then slice. Eww.
And for dessert, Triple Nut Chocolate Tart and Pumpkin Pie with whipped cream.
Our guests brought Pumpkin Risotto.
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