November 18 2010
I'm am an unabashed meat-eater. I love watching Anthony Bourdain's and Andrew Zimmern's shows on the Travel Channel, especially when they talk about all those tasty innards.
For the most part, holiday meals is all about a turkey or a ham. When most think of Thanksgiving, tofu is usually not on the top of the list to serve when one or several of your guests are vegetarian or vegan. Sometimes the choices for non-meat eating friends are only pumpkin pie, salad, or cranberry sauce. You can only server garden burgers so many times. So what is a host to do for their vegetarian or vegan guests this Thanksgiving?
The New York Times wrote an amazing story full of tasty vegetarian/vegan recipes that will almost make a meat-eater like me salivate and forget about the turkey. I reiterate "ALMOST". The New York Times also have dedicated blog for having a meat-free Thanksgiving.
Here are some recipes I would love to make and try:
Gluten-Free Pumpkin Dumplings With Radicchio
1 15-ounce can pure pumpkin puree
2 large eggs, lightly beaten
1 cup store-bought gluten-free flour blend
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
1/4 teaspoon crushed red pepper flakes
1 small head radicchio, sliced into 1/4-inch strips (about 2 cups)
2 tablespoons chopped fresh flat-leaf parsley
1. Bring a large pot of salted water to a boil. In a large bowl, combine the pumpkin puree, eggs, flour and 1 teaspoon salt to make the dough.
2. In a large saucepan, heat the olive oil over medium heat. Add the onion and red pepper flakes and cook until softened, about five minutes; remove from the heat and set aside.
3. When the water comes to a boil, use a teaspoon to scoop up the dough and form a dumpling, then carefully slide the dumpling off the spoon and into the boiling water. Continue forming dumplings until half the dough is used. Cook until the dumplings float, then simmer for about two minutes; remove with a slotted spoon and add to the saucepan with the onion. Repeat with the remaining dumpling dough.
4. Return the saucepan with the onion to medium-high heat. Toss in three-quarters of the radicchio and stir gently until just wilted, about two minutes; season with 1/2 teaspoon salt or to taste. To serve, divide the dumplings and sauce among four bowls and top with the remaining radicchio and parsley.
Maple-Roasted Brussel Sprouts
1 1/2 pounds brussels sprouts
1/4 cup olive oil
3/4 teaspoon sea salt
1/4 teaspoon (or 10 grinds) black pepper
2 tablespoons maple syrup
1/2 cup toasted hazelnuts, coarsely chopped (optional)
1. Preheat the oven to 375 degrees.
2. To prepare the brussels sprouts, remove any yellow or brown outer leaves, cut off the stems and cut in half.
3. In a large bowl, toss the brussels sprouts, olive oil, salt and pepper together. Once all of the brussels sprouts are coated in oil, spread them into a 9-by-13-inch (or larger) baking dish or sheet tray to roast. Note: You may want to line your sheet tray with foil for easy cleanup because the caramelizing process leaves a sticky residue.
4. After 15 minutes, stir the brussels sprouts with a spatula or large spoon to even out the browning. After 30 minutes, stir in the maple syrup. (Steps 1 through 4 can be done a day in advance; store covered in the refrigerator. Continue with Steps 5 and 6 right before serving.)
5. Continue to roast the brussels sprouts for about 15 more minutes, or until they are fork tender (about 45 minutes total roasting time).
6. Toss the roasted brussels sprouts with the hazelnuts and devour!
If you have some of your favorite meat-free dishes, please post them in the comments below.