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My vegetarian T-giving menu


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My vegetarian T-giving menu

Tom Meg | Nov 27, 2003 10:26 PM

Thanks to all those who offered suggestions for my first go at cooking a vegetarian Thanksgiving meal. Thanks to all for the inspiring suggestions Here's the final menu for three of us:

Savory parmesan/rosemary shortbread crackers (from this month's issue of Fine Cooking). These kind of tasted like Goldfish, but were fun.

Shaved fennel and Granny Smith apple salad.

Steamed butternut squash puddings with lemon sauce and mint. Got a little creative here. Kind of weirdly desserty, and definitely more interesting than delicious, but not bad.

Wild mushroom lasagne. I had a dress rehearsal with my new pasta rolling machine a few days ago, and it went really well. Tonight, though I used the same eggs and flour, the dough stuck to everything. After clogging the rollers a few times and making a lot truly hideous-looking pasta, not to mention covering most of the surfaces in my kitchen with pasta water and flour, I finally got the situation under control. Despite the hassle, I don't think I can ever go back to lasagne made from dried pasta. It tasted terrific. I'll master you yet, Imperia!

Broccoli rabe with garlic.

Cheese plate: Humboldt Fog, Tete du Moine, Gjetost, Parmeggiano-Reggiano

Molten chocolate cake. I'm kind of tired of this dessert, actually, but it was requested.

Yeasted buckwheat waffles with maple syrup and whipped cream. Yes, 2 desserts. I figure I earned it by forgoing meat.

Hope everyone had a great day!


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