Here's a brief description of what I made for Thanksgiving this year. I ate too much... so tired now... no recipes until later... ZZZzzzzzzzzzzzzzzzzzzzzzzzzzzzzzzz
French Onion Stuffed Mushrooms
A play on French onion soup, I cooked onions in olive oil, nutritional yeast, soy sauce, and a Muscato wine, seasoned with dried thyme and bay leaves, and reduced until it was jam-like. This was the filling, along with a layer of cheeze spread made of cashews, tofu, lemon, garlic powder, and a touch of Vegennaise. This was placed on grilled portabello mushrooms (destemmed), and topped with bread crumbs and baked. Very meaty and satisfying- everyone loved them.
Cornbread Stuffing with celery, onions, green apples, raisins, and baby dill.
Roasted Sweet Potatoes and Parsnips, seasoned with freshly ground coriander.
Davis, CA Just hit 43, but still young at heart. Don't pound on the decks like I used to, or do those crazy hip-hop moves as much, but I still got lots of rhythm flowing in my veins! Uh...Culinary rhythm?