This marinade works well with any grilling items. It's particularly wonderful with portabella mushrooms. Be prepared for delicious aromas and scrumptious taste.
This is a wonderful dish if you're in a hurry, hungry, and want to have something that's a combination of tasty and light, and filling ... especially if you want something tasty!
This is a wonderful addition to many types of meals, hot or cold, any season. It has a little texture, a little sweetness, a little piquancy ... very tasty, and very simple to prepare. This serves three as a side dish.
This is a very important part of our Thanksgiving menu, really the main dish to which all else is somewhat subservient. It doesn't take nearly as long to prepare as turkey, though some pre-Thanksgiving day preparation is helpful. It's quite wonderful. We don't miss the turkey.
This is an indispensable dish in our home. We enjoy this salad especially with simple steamed white rice. We like the medium grained variety of rice. Try it with this salad and you can be sure of a very satisfying and delicious meal. I owe this recipe to one of my sisters-in-law to whom I feel a debt of gratitude every time I prepare the salad. This is an unusual combination of ingredients that work together perfectly.
This is a very simple dish, and one we very much enjoy as part of our traditional Thanksgiving feast.
My husband's dad introduced me to this new way of grilling cheese on bread. The ingredients are straightforward. The process takes a little practice. Even if they don't come out looking just right the first time (or second or third ...), they'll be delicious. The cheese toasts are a wonderful accompaniment to soup. They would also work well with a simple tossed salad and a side dish of some kind of fruit.
This is a staple side dish in our home. It's worlds away from the store-prepared kind, at least the ones I've tried, although I do remember trying one of those that I thought was quite good. I think it may be that freshness is very important. Sometimes cole slaw keeps well, and sometimes, it doesn't. I'm not quite sure what makes the difference. Anyway, you'll find it's quite easy to prepare and worth the not-so-great-effort required.
When I found out how simple it is to make cranberry sauce, there seemed never again to be a reason to purchase it in a can. By preparing the sauce yourself, you can sweeten the sauce to your preference, which, in our home is very lightly.
This is one of our Thanksgiving staples. We tend toward a very traditional Thanksgiving Dinner, just minus the turkey, which we don't miss at all.
Who can do without gravy at Thanksgiving? We couldn't. Thanks to preparing food for our very precious pet, whom we no longer have, I learned a very good way to make gravy. One of the dishes I used to make for our dog was a potato dish. In order to make the dish as nutritious, and delicious, as possible, I would add just the amount of water needed to fully cook the potatoes by the time the water had just about evaporated. This worked very well. However, once in a while, the potatoes would cook just a little longer than needed, and there would be some browned potatoes stuck to the bottom of the pan. This looked a lot like what I used to begin with to make gravy in a roasting pan which had contained meat. So I experimented some, and found a simple way to prepare a very yummy gravy.
For a while after becoming a vegetarian, I missed chicken salad. Not anymore! Try this combination, and then alter it to your own preferences. Even without embellishments, this salad makes a wonderful sandwich. Here are a few ideas for excellent additions: diced ripe avocado, mashed ripe avocado with a sprinkle each of salt and lemon or lime as a vegan substitute for the mayonnaise, diced hardboiled egg, chopped roasted lightly salted almonds, raisins, about one quarter cup of left-over rice. However you make it, try this salad on whole wheat bread, toasted lighter or darker as ever you prefer, with a little mayonnaise on the toast and a good layer of your favorite sandwich lettuce. M-m-m-m-m-m-m-m-m-m. Or, simply have this as a plated salad with accompaniments such as an "in season" tomato, sliced or diced as you wish. My husband, who is not a vegetarian, enjoys this salad very much.
Though this is a simple recipe, I include it because there is a slightly different way we prepare it and I think the difference makes for a tastier result.
Pesto literally means "paste" in Italian. And there have come to be many different varieties of this tasty paste. But my favorite is still the traditional basil pesto. The proportions of the ingredients may be altered to the cook's preference.
I use different types of rice for this dish, sometimes medium grain white, sometimes white Basmati, sometimes brown Basmati. When using the brown Basmati (my favorite), the amount of liquid added must be generously doubled, and the simmering lengthened to about 35 or even 40 minutes. This rice is delicious used as a filling for wraps, along with hummus, cucumber, peppers, onions, tomato, lettuce, whatever your preferences. We also like to top the wrap off with a generous dab of Creamy Italian Dressing (recipe included on Susanina.com). Toasted pecans are a wonderful condiment with this dish.
This would make a wonderful Thanksgiving entree for those with a preference for vegan preparations and for anyone else as well. This risotto requires no cheese, although it certainly is an optional addition.
This dish serves as our main vegetable dish on Thanksgiving. It lends a lovely savory, somewhat simple flavor to the fixings.
This savory side dish is an excellent complement to grilled, roasted, or broiled portabella mushrooms. It could be used in a number of ways to enhance any number of dishes, even as a topping for crusty grilled bread. It's also another way to use the garden's bounty of zucchini and summer squash. The amounts listed here could be increased and less finely cut for a vegetable side dish.
This recipe is somewhat of an Asian/Italian fusion, two exquisite cuisines combined with delicious results.
This is a complete salad. That is, all you need to add for a very satisfying meal is a tossed leafy salad and some good crusty bread. The method used here produces a distinct, yet subtle flavored salad without being "overdressed."
This recipe came about as a result of surveying the refrigerator for ingredients in an effort to come up with something tasty for supper. We enjoyed the result that evening and many times since. A wonderful combination with this dish is white rice and a cup of tea. The white rice picks up the subtle flavors deliciously. Don't be fooled by the simplicity here. The particular vegetable mixture and seasoning are very special. You can certainly experiment with different proportions. This makes enough for two as a main dish and for four as a generous side dish.
This is perhaps our most traditional Thanksgiving recipe. I cannot remember a Thanksgiving without it. You may decide to add it to your traditional (or non-traditional) feast.
There was a time when I thought I could be a vegetarian every day, except for Thanksgiving. That has changed! I do feel so thankful for all that I've learned about how wonderful vegetarian cuisine can be, and doubly thankful to have this opportunity to share the results in this way.