in the past that my non-vegetarian family really enjoyed and requested
that I bring again:
Mushrooms with Wild Rice - 6 Servings
(from the now defunct fat-free vegetarian mailing list)
If I can't find a particular type of mushroom, I just substitute another type
1 cup wild rice
2 1/2 cups water
1 Tbs low-sodium soy sauce
1/4 cup minced scallions
1 medium yellow onion, chopped
2 stalks celery, chopped
1/4 cup water (1/2 cup water)
1/2 lb white button mushrooms, sliced
8 fresh shiitake mushrooms (6 huge ones, discard the stems)
2/3 cup chopped oyster mushrooms (add 1/4 cup chopped morel mushrooms)
1/4 cup trimmed enoki mushrooms
2 Tbs low-sodium soy sauce
1/2 tsp dried sage
1/4 tsp poultry seasoning
Freshly ground black pepper to taste
Place rice, water, soy sauce, and scallions in a saucepan with a
tight-fitting lid. Bring to a boil, reduce heat, cover and cook over
medium heat until liquid has evaporated and rice is tender, about 1
hour. Set aside.
Place onion, celery and water in a large pan. Cook and stir for
several minutes, until vegetables soften slightly. Add button,
shiitake and oyster mushrooms (I also added morels). Cook, stirring
occasionally, for 10 minutes.
Gently stir in cooked rice, enoki mushrooms, and seasonings. Cook
over low heat for another 15 minutes
----------------------------------------------------------------------------------------------------------------
Harvest Vegetable Torte – 12 Servings (not slimming)
This is actually easier than it initially looks and looks quite
impressive when finished
from Vegetarian Times November 2001
http://www.vegetariantimes.com/recipes/8180?section=
Ingredients
3 medium sweet potatoes (1 3/4 lbs.)
2 Tbs. butter, softened
2 large eggs, beaten lightly
2 Tbs. olive oil
1 cup chopped leeks
2 lbs. cremini mushrooms, coarsely chopped
4 cloves garlic, minced
2 Tbs. chopped fresh thyme, or 1/2 tsp. dried
15-oz. container part-skim ricotta
3 (10-oz.) pkgs. frozen chopped spinach, thawed and squeezed dry
3 large egg whites
1/4 cup chopped fresh dill or parsley
1/4 tsp. red pepper flakes
1 pkg. (171/4 oz.) frozen puff pastry, thawed
Egg wash: 1 beaten egg mixed with 1 tsp. water
Fresh herb sprigs for garnish
Directions
Peel and quarter sweet potatoes. Place in large pot, cover potatoes by
1 inch with salted cold water and simmer until tender, about 20
minutes. Drain potatoes, transfer to medium bowl and, while still
warm, coarsely mash. Using electric mixer, beat in butter, eggs, salt
and pepper to taste until smooth.
In large skillet, heat oil over medium heat. Add leeks and cook,
stirring often, until softened, about 10 minutes. Add mushrooms and
garlic and cook, stirring often, until mushrooms release their liquid;
allow to evaporate. Stir in thyme and season to taste with salt and
freshly ground pepper. Remove pan from heat and let cool.
In medium bowl, mix ricotta cheese, spinach, egg whites, dill, red
pepper flakes and 1/2 teaspoon salt until blended.
Preheat oven to 375°F. Unfold one puff pastry sheet and place on
lightly floured surface. Roll out to a 14-inch square, then cut dough
into a 14-inch circle. Transfer circle to ungreased 8 1/2 - or 9-inch
springform pan and press gently to fit into bottom and side (there
will be some overhang for folding over top of pie).
Spoon sweet potato mixture into pastry and pat into even layer. Spoon
mushroom mixture over potatoes and spread evenly. Top with spinach
mixture (filling may come slightly over top of pan). Carefully fold
pastry overhang on top of the filling. Brush edges with egg wash and
seal.
Unfold second puff pastry sheet on lightly floured surface. Roll out
slightly, then cut into an 8 1/2- or 9-inch circle. Place circle of
dough over top and press edges into pan to seal. Brush top with egg
wash and, using a small sharp knife or razor blade, slash top in a
cross-hatch pattern.
Bake 35 to 40 minutes. When well browned, loosely cover top with foil.
Reduce heat to 350°F. Carefully remove side of pan and brush sides
with egg wash. Bake until sides are golden, about 35 to 40 minutes.
Remove from oven and let cool slightly before cutting into wedges and
serving. Garnish with fresh herb sprigs.
I hope you have wonderful Thanksgiving!
-Joy
On Fri, Sep 10, 2010 at 4:30 PM, Laura <buzebowlx@hotmail.com> wrote:
>
>
>
> Hi, everyone. I know Americans don't celebrate until November. Canadians celebrate the second Monday in October.
>
> I might be invited with my husband to his sister's home near the Ottawa area in Canada. My husband is a vegetarian. May I ask the members here what favourite menus do you have for your Thanksgiving dinner without the turkey. Any suggestions?
>
> Thank you, LauraP (nee Laura Boyko)
------------------------------------
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