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.