A Vegetarian Dish Adds Good Taste to Thanksgiving

Want to accomodate all palates and dietary restrictions this year at Thanksgiving without an investment of time or detraction of flavor?

Card Carrying Carnivores will love this, too!

Card Carrying Carnivores will love this, too!

Whip up a vegetarian quinoa stuffing. Enjoy with turkey, or scoop into half a roasted acorn squash for elegant and healthy decadence.

Quinoa ‘Stuffing’
Makes 1 quart
Bring on the quinoa!1 Tbsp olive oil
10 oz shiitake shrooms, stemmed and thickly sliced
10 oz oyster shrooms, sliced
3 leeks, white and light green portions, diced
1 red pepper, seeded and diced
1 jalapeno, seeded and minced
3 garlic cloves, minced
2 Tbsp minced ginger
¼ c white wine or sherry
3 cups cooked quinoa
Bragg’s
Sautee shrooms in olive oil over medium heat for about 8 minutes. Notice the shrooms will yield quite a bit of liquid. When liquid is evaporated, add leeks and red pepper and cook for about 5 minutes. Add jalepeno, garlic and ginger and cook until you can smell the fragrance of these three ingredients. Hit with wine, let wine evaporate, add some Bragg’s to taste (careful, a little goes a LONG way). Stir in quinoa, incorporate well and serve.

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