Give up turkey this Thanksgiving


Are you considering a vegetarian Thanksgiving but not relishing a plate of cold, texturized soy protein?

One of Guhyasamaja Center’s long-time friends and student of Khensur Rinpoche, Michelle, is a vegetarian and a superb French cook. I asked if she could share some of her favorite recipes for a vegetarian Thanksgiving (actually, once you indulge in the breads, salads, soups etc. — and save room for the best part — dessert! — who has room for turkey anyway?). So here are two recipes from Michelle, and if you have recipes to share, please do so!

OVEN-ROASTED ROOT VEGETABLES
(adapted from a recipe in Vegetarian Times, Nov. 2003)

Ingredients:
9″ x 11″- inch baking pan
1 lb. parsnips,
2 medium-sized turnips
3 lb. sweet potatoes
3 medium-sized onions
3 bunches spinach, stems trimmed
1 TBSP. 1/2 salt
olive oil to coat vegetables

Preparation:
1. Wash spinach well in cold water, and drain. Set aside.
2. Preheat oven to 400 degrees Fahrenheit.
3. Peel and quarter onions; peel other vegetables, and cut all into irregular pieces, about 1/2 -to 1-inch thick. Place in mixing bowl, toss pieces with salt and olive oil to coat and place in baking pan.
4. Bake 30 minutes, stir vegetables to redistribute oil and stir every 15 minutes until they are soft, sweet and beginning to brown, about 1 1/4 hours. (Don’t cover!)
5. Before removing vegetables from the oven, steam spinach in boiling water until it wilts. Drain.
6. Remove from oven, and transfer to serving plate. Arrange in circle around spinach, and serve while hot. (I served the root vegetables in my Corning Ware baking dish, and mounded the spinach in the center.)

Nota Bene: I changed the V.T. recipe, which called for 4 lbs total parsnips, rutabagas and turnips for oven roasting. Having eaten my share of rutabagas during the Second World War, I have substituted sweet potatoes for taste and color.

Auntie San Filippo Cranberry-Orange-Pineapple Relish

My children’s baby-sitter shared this family recipe with us in 1977 (my youngest son turned 45 today!)

1/3 cup water
1 1/2 cup of sugar
1 lb. cranberries
small can of pineapple chunks
2 or 3 oranges (I use a small can of mandarin segments)

Dissolve water and sugar on medium heat. Add 1 lb. of fresh cranberries (washed and drained) and cook about 5 minutes, until they burst open. Let cool and add orange segments and pineapple chunks.

Bon appetit!
Michelle

May all animals be free from suffering

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