ALT-3 Vegetarian Thanksgiving Menu Ideas
Thanksgiving celebrates the bounty of the harvest, so here's a few ideas on starters, main and pudding that use as many different vegetables as possible. but don't despair - it's still a very simple meal, leaving you free to enjoy your guests.
Baked Vacherin Mont d'Or with steamed baby vegVacherin is a wonderful, Camembert-style cheese which is at its best at the beginning of winter. If you can't find it in your local store, substitute a French Brie or Camembert. The cheese should come in a little wooden box (if it's an authentic good one) and you need a medium sized round cheese for two people.Remove the wrapping paper from the cheese and put it back into the box. Cut a cross in the surface and pour in 2tbsp kirsch or white wine. Stick in a sliced clove of garlic. Replace the lid on the box and put it on a tray in a medium hot oven (you want the tray in case the box leaks). Bake for 20mins or so until you can hear the cheese bubbling softly.Meanwhile prepare your vegetables: we like baby new potatoes, carrots, green beans, baby corn and little pickled onions and cornichons (tiny pickled gherkins).Serve the cheese on a large platter surrounded by big mounds of vegetables. Dip the vegetables into the hot cheese and enjoy. - very nice with a chilled rose or a bit of fizz.
For main courses, you could try roasted squash filled with couscous or bean stew and topped with cheesy toast.Alternatively, make some couscous base (as per packet instructions), add chopped celery, spring onions, chopped peppers, chopped hazelnuts and lots of parsley. Season well. The take unsweetened chestnut puree, stir in salt and pepper and a few teaspoons of bouillon powder along with 3 chopped, lightly sweated onions. Lay out some phyllo pastry in a large rectangle on a board and put half the couscous mix in a long line down the centre. Spoon the chestnut puree down the middle and top with the rest of the couscous, so the chestnut puree is completely hidden. Wrap the pastry neatly around the filling to make a large parcel. Brush with melted butter and sprinkle with chopped nuts. Bake in a medium oven for 30-40mins. When you put a skewer into the parcel, it should be hot all the way through. Serve with red wine gravy, boiled sprouts, caramelised carrots and any other vegetables you fancy.
For pudding, I would always like a large apple cake or apple pie - with cream, custard, ice cream or even all three!
