Its getting to be that time of year again. The time when family comes together, smiles are exchanged, and food is shared (my favorite part). I have to admit, though, that Thanksgiving food is in my list of Top 10 meals of the year, and its the day I’m most likely to have non-raw food. Something about mashed potatoes and gravy (vegetarian, of course), makes me giddy like a raw-foodist with a plate full of mango. Still, I’d like to offer all of you this dish to try. If you’re as much of a fan of stuffing and mushrooms as I am, you’re sure to love this one. I tried to fit all those wonderful Thanksgiving flavors in, so whoever you make it for it sure to show plenty of gratitude. Hope you like it!
With very little time on my hands, I threw together something reminiscent of my hubby’s beef stroganoff, it was creamy and really enjoyable. It was a last minute put together so if you have a suggestion, please share.
Well, my attempt this week to make an Indian style dish ended up in a funk of different flavors that didnâ€™t exactly please the palette. So after having a somewhat unpleasant lunch and getting inspired by an episode of Iron Chef, I decided to take a new direction and make some thing with a little Asian flavor. Iâ€™ve always enjoyed simple, stir-fry dishes, because they really bring out the flavor of the vegetables, instead of masking them with all sorts of spices and sauces. Thatâ€™s exactly the flavor I was going for with this dish, which has the added benefit of being ridiculously simple to make. For anyone who doesnâ€™t have an hour to prepare dinner, Iâ€™m sure this will be one of your new favorites.
This is a very filling, comforting soup and would be a lovely appetizer for Thanksgiving. It is also very quick and easy! I have been making so many soups lately because cold weather is approaching and this is definitely one of my favourites.
Trumpet Mushrooms are large, meaty and tough. They shred lengthwise like string cheese. They’re perfect for creating a chewy, meat-like texture. This tastes authentic. You could expand on this idea to make a convincing ‘carne asada’.
It’s pictured with the Bangin’ Pomegranate Salad, Onion Bread and Dijon Mustard
, all recipes from this site.
Credit goes to Chris Carlton for the mushroom meat idea and to Renee Loux Underkoffler (Living Cuisine) for her Barbecue Sauce recipe.