Can you have a Thanksgiving without the bird? YES!!!! It's easy to opt for a vegetarian holiday and even party by just using all sorts of vegetables. Going meatless is a great and economic change up from past Thanksgivings.
Vegetarian and regular contributor Alexa Weibelgave gave a wealth of delicious looking recipes in today's New York Times food section. The entirie issue is Thanksgiving centered (more on it tomorrow). Ms. Weibel's recipes are perfect for the growing number of people forgoing meat and those who just can;'t afford a turkey this year. Her ombre gratin would be the perfect recplacement, with it's layers of red potatoes, beets, sweet potatoes and butternut squash . Berween these layers are Gruyere cheese and and savory cream, enriched with three egg yolks , half and half and butter. It's spiced with garlic and whiole peppercorns along with shallot bayleaves and thyme. Nutmeg gives it a little sweetness. It's topped with a buttery,crunchy layer of phylo dough. To be honest this would also make a great Christmas, New Year's or hoiday party dish as well. Another show stopper are the the roasted cabbage wedge with lemon vinaigrette.It's cutting a whole head into equally sized wedges and then brusing them with a mix of olive oil,lemon zest and juice along with Dijon mustard, honey and garlic. These are roasted until caralemized for thirty to forty minutes.They're served cold with a lemon vinaigrette that's plush with creme fraiche and mayo, Dill and parsley decorate it.
Other recipes which can be good sides as well as the main dish too. Home chefs will love the roasted mushrooms with the smoky pomegranate sauce. The mushrooms are first tossed with granulated onion, , and poultry seasoning, then brushed with olive oil. They're then steamed and roasted. The pomengrante sauce, enhanced with garlic, butter and scallions along with ancho chiles and peppercorns are drizled on them. Brussels sprouts lovers will enjoy them roasted with honey almonds and Fresno chiles These are first dressed and then roasted on a sheet pan. for a fun dish try the ginger beer glazed butternut squash with gremolata. THis is a colorful dish with cooking ginger beer with vegetable stock until it boils. The squash is then added in an even layer. Cook until the squash is tender for about twenty five minutes until th eliquid becomes a glaze While this cooks , make the gremolata. It's a mix of fresh ginger,parsley, garlic and orange zest. This is sprinkled over the squash for a truly bright looking dish.
It's easy to go vegetarian for Thanksgiving. Use these dishes for a tasty and meat free meal. You'll feel better doing so
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