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Thread: Vegetarian and non-veg Thanksgiving recipes....

  1. #16
    Hit By Ban Bus! pacific breeze's Avatar
    Join Date
    Oct 2005
    in the wild blue yonder


    Quote Originally Posted by A*O View Post
    If you are a veggie then I don't see why it's necessary to make 'pretend meat' dishes for Thanksgiving or any other time. All these nut/tofu loaf things are great but they don't beat a REALLY good autentic Italian pasta recipe using fresh veggies or a vegetarian curry (most Indians are strict vegetarians) or whatever. Think outside the box.
    I agree, but nut loaves can be quite tasty in their own right, and Dakodas has a point -- sometimes vegetarians want to feel included.
    One of my fave veggie recipes is a baked mushroom pasta dish courtesy of Nigella Lawson.

    Big Pasta with Mushroom, Parsley, Garlic and Thyme
    ***This makes a massive amount so I usually halve it. You can substitute low-fat ingredients but you want to have a certain creaminess to the dish.

    1 stick butter
    1 cup all-purpose flour
    8 cups milk
    Salt and freshly ground black pepper
    Freshly grated nutmeg

    Mushroom Mixture:
    2 tablespoons butter, plus 1 stick
    1 tablespoon oil
    3 ounces dried porcini mushrooms, soaked in 2 cups boiling water
    1 pound, 8 ounces mixed mushrooms, chopped
    3/4 cups fresh parsley leaves, chopped, plus 3/4 cup, plus 1/4 cup more for garnish
    1 teaspoon dried thyme or fresh thyme leaves
    3 fat garlic cloves, minced
    1/2 cup amontillado sherry
    1 cup freshly grated Parmesan, plus 1 cup
    3 pounds rigatoni or other big pasta of choice
    Few sprigs fresh thyme, for garnish

    Special equipment: Large roasting pan, approximately 12 3/4 by 16 1/2 inches.

    Preheat oven to 400 degrees F.

    In a saucepan, melt the butter for the bechamel, and add the flour, stirring gently to make a smooth paste. Remove the pan from the heat and whisk in the milk. Turn the heat back on to medium, and stir the bechamel until it begins to thicken and come to the boil. Let it bubble for about 5 minutes to get rid of the floury taste. Take off the heat and season with salt, pepper, and nutmeg.

    Melt 2 tablespoons butter and the oil in a large wide pan. Drain the porcini, reserving the liquid, and chop before adding to the pan with 3/4 cup chopped parsley, the dried or fresh thyme, and garlic. Stir for a couple of minutes then melt the remaining 1 stick of butter in the same pan and add the chopped mushrooms, stirring for about 5 minutes. The mushrooms will appear dry at first but will eventually start to give off some liquid.
    Add the porcini soaking liquid, which the mushrooms will largely absorb, but keep stirring and add the sherry and let it bubble away. Turn off the heat when you have a bronzed, syrupy stew.

    Stir the mushroom mixture into the bechamel and add 1 cup of the Parmesan and the other 3/4 cup of the chopped parsley. Put a big pan of water on for the pasta, and when it boils, salt it well. Cook the pasta until al dente, then drain and add to the mushroomy white sauce, stirring it as best you can to get the pasta covered.

    Turn into the large roasting pan and sprinkle over the remaining 1 cup of Parmesan. Bake for 30 minutes or until the top begins to turn golden in places.

    When the tin comes out of the oven, decorate with the remaining 1/4 cup chopped parsley and some sprigs of fresh thyme.

  2. #17
    Elite Member aabbcc's Avatar
    Join Date
    Oct 2005
    Watching the sun set over Lake Superior.


    Check out the recipe archives at the link. This woman is beyond amazing!

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