A Vegetarian Thanksgiving Menu

All The Thanksgiving Flavors In A Vegetarian Thanksgiving Menu

Whether vegetarian or not, Thanksgiving is still a simple holiday – We Gather, We Eat, We Give Thanks. Giving thanks around a vegetarian Thanksgiving meal is nothing particularly new. The first time a vegetarian shows up at your turkey and turkey stock laden table is when things get interesting, especially when it is a surprise guest. No, it is not terribly difficult to put together vegetarian options to have on the table. Although a fully vegan menu could have its challenges, with the use of eggs and butter in a vegetarian menu, there is not much that can’t be done. The biggest change, aside from the banishing of the turkey, is probably the change from turkey or chicken stock to vegetable stock. Any rich vegetable stock will serve a Thanksgiving meal well and it is quite likely that nobody would ever know the difference.

Whether your Thanksgiving is just a bit flexitarian or a full out vegetarian feast, we have put together a vegetarian Thanksgiving menu that is relatively simple to put together and includes all the classic flavors of Thanksgiving. There is a video with each recipe to help you if you find yourself in a tight spot plus a full shopping list and a table setting guide. A few of the dishes, like the Brussels sprout slaw, are vegan, and with small tweaks – change from butter to soy margarine and the use of vegan puff pastry – some of the others can be converted to vegan with little effort. Our aim is to help you put on the best Thanksgiving possible and if that is by giving you great recipes or simply being a little source of inspiration, that it just fine with us. Of course, we hope you find the recipes of use, but mostly we hope You, Your Family and Friends have the Happiest of Thanksgivings!

A Vegetarian Thanksgiving Shopping List

Our helpful Thanksgiving shopping list is presented here for your convenience. The shopping list contains each ingredient and how much is needed for all the recipes combined. It is also available in downloadable PDF format here.

A Vegetarian Thanskgiving Menu – Shopping List

 

A Vegetarian Thanksgiving Menu Time Line

Most recipes can be made in advance for simplicity. Some of the recipes have a few components that might take some extra time so breaking the prep over the week will make delivering the final meal a lot easier and less stressful. The timeline gives one example of how to get everything done – even detailing what items will be cooked on the stove or put in the oven and when – BEFORE THE MEAL (BTM), DURING THE MEAL (DTM), and AFTER THE MEAL (ATM). A PDF can be downloaded here.

 

Special Equipment

This meal is relatively simple to create, but there are a few things that you might need to be aware of in terms of equipment that might help the job get done quicker and easier.  If you don’t have something on the list, you will likely be able to find a work around. There is not anything terribly unusual on the list.

• An Instant Read Thermometer
• A Sharp Knife For Chopping and Slicing – Chef’s Knife
• A v-Slicer or Mandoline
• Baking Trays
• Mixing Bowls
• A Paring Knife
• A Vegetable Peeler
• An Apple Corer
• A Potato Masher
• A Fine Sieve
• A Whisk
• A Stick or Regular Blender
• A 5 Inch Round Cookie Cutter
• A Hand Mixer
• A Slicing Knife

A Vegetarian Thanksgiving – Recipes and Videos

Citrus and Fennel Salad With Fresh Mint

 

 

Citrus and Fennel Salad with Fresh Mint

2015-10-17 08:34:20

Serves 4

A delicious light salad. Makes a great starter!

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163 calories

39 g

0 g

1 g

4 g

0 g

319 g

88 g

24 g

0 g

0 g

Nutrition Facts

Serving Size

319g

Servings

4

Amount Per Serving

Calories 163

Calories from Fat 11

% Daily Value *

Total Fat 1g

2%

Saturated Fat 0g

1%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 0mg

0%

Sodium 88mg

4%

Total Carbohydrates 39g

13%

Dietary Fiber 9g

34%

Sugars 24g

Protein 4g

Vitamin A

33%

Vitamin C

147%

Calcium

10%

Iron

6%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 2 grapefruits, pink or white
2. 2 oranges
3. 1 pomegranate
4. 1 medium fennel bulb
5. 1 small bunch of mint, about 1/2 oz.
6. 1 tsp of fennel seed
7. olive oil
8. salt and pepper
9. 1/2 tsp harissa (optional)

Instructions

1. Peel the grapefruits and oranges with a knife by removing the peel from the ends and cutting around the fruit to remove the skin and pith. Remove the sections of the citrus using a bowl to catch the juice. Squeeze the leftover membranes to get out as much juice a possible.
2. Cut the pomegranate in half and remove the seeds.
3. Remove the stalks from the fennel reserving any of the fronds. Slice the fennel as thinly as possible from top to bottom using a v-slicer, mandoline or sharp knife.
4. Clean and dry the mint leaves. Remove the mint leaves from the stems.
5. In a small dry sauté pan, lightly toast the fennel seed until warm and fragrant trying not to add any color to them.
6. Place the sliced fennel on a platter and arrange the citrus on top of it. Sprinkle with pomegranate seeds.
7. Drizzle the platter with olive oil.
8. Mix 1/4 cup of the reserved orange and 1/4 cup of the reserved grapefruit juice. Mix the harissa into 1/2 cup the reserved citrus juice. Spoon the mixture over the fennel and citrus.
9. Sprinkle the mint leaves over the citrus and fennel.
10. Sprinkle the fennel seeds over the citrus and fennel.
11. Season with salt and pepper.
12. Chill in the refrigerator or serve at room temperature.

Notes

1. The ingredients can also be tossed in a large bowl.

By Matthew Robinson

beta

calories

163

fat

1g

protein

4g

carbs

39g

more

The Culinary Exchange http://www.theculinaryexchange.com/

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Tofu Wellington with Gravy

Tofu Wellington with Gravy

2015-10-17 09:51:26

Serves 4

A delicious vegetarian riff on the classic

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1003 calories

100 g

208 g

55 g

36 g

29 g

988 g

3706 g

15 g

2 g

22 g

Nutrition Facts

Serving Size

988g

Servings

4

Amount Per Serving

Calories 1003

Calories from Fat 480

% Daily Value *

Total Fat 55g

85%

Saturated Fat 29g

143%

Trans Fat 2g

Polyunsaturated Fat 4g

Monounsaturated Fat 18g

Cholesterol 208mg

69%

Sodium 3706mg

154%

Total Carbohydrates 100g

33%

Dietary Fiber 10g

39%

Sugars 15g

Protein 36g

Vitamin A

47%

Vitamin C

26%

Calcium

51%

Iron

33%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Tofu

1. 1 - 1 lb block of extra firm tofu

Spice Mix

1. 1 tbsp of salt
2. 1 tbsp of garlic powder
3. 1 tbsp of onion powder
4. 2 tsp of black pepper
5. 1 tsp of paprika or chill powder

Cornbread Stuffing

1. 2 cups of cornmeal
2. 2 tsp of baking powder
3. 1 tsp of salt
4. 8 tbsp of butter plus extra for the pan
5. 1 egg
6. 1 1/4 cups of buttermilk
7. 1 small green apple
8. 1 stalk of celery
9. 1 small fennel bulb
10. 3-4 cups of stock

Mushroom Duxelle

1. 3 tbsp of butter
2. 1 lb of white button mushrooms
3. 1 medium shallot

For The Wellngtons

1. 1/2 cup of purchased or homemade cranberry relish
2. 3 15x9 sheets of frozen puff pastry
3. 1 egg

The Gravy

1. 3 tbsp of butter
2. 1 shallot
3. 1/2 pound of mushrooms
4. 1 tbsp of flour
5. 2 cups of vegetable stock
6. 1/2 tsp of fresh or dried thyme
7. salt and pepper

To Prepare the Cornbread and Stuffing

1. Preheat the oven to 425F.
2. Butter a 9x9 baking pan. Mix the cornmeal, baking powder and salt in a large bowl. Melt the butter. In a small bowl, whisk together the eggs, melted butter and buttermilk. Mix the buttermilk and egg mixture into the cornmeal. Pour the batter into the pan and bake 20 - 25 minutes until it is set and just getting golden. Remove it from the oven and let cool completely. Cut the bread into small cubes - about 6 cups are needed.
3. Dice the apple, celery and fennel into small dice.
4. In a large saute pan, add 3 tbsp of olive oil and turn the heat to medium. When the oil is hot add the apple, celery and fennel. Saute the apple and vegetables until they just begin to turn tender. Add the cubes of cornbread and mix well.
5. Pour the stock into the bread a little at a time stirring with a wooden spoon unit the bread is moistened and the mixture has come together like a stuffing. If you press together some of the cornbread it should stick and form a ball, but stock should not drip out. Do not over moisten. Season with salt and pepper. Pour the stuffing into a buttered baking dish and press it in to take the shape of the pan.

To Prepare the Tofu and Spice Mix

1. Drain the tofu. Slice the block of tofu from the short side into 8 even slices. Wrap the tofu in 2 layers of paper towels to remove as much water as possible. The tofu should be dry to the touch.
2. In a small container, mix the salt, garlic powder, onion powder, black pepper and paprika.
3. Season the tofu well with the seasoning mix.
4. In a large saute pan, heat 3 tbsp of olive oil. When the oil is hot, add the tofu slices. Cook the totu until it becomes golden brown - about 5 minute. Flip the tofu slices and repeat. When both sides are golden brown, remove the tofu from the pan and let cool completely.

To Prepare the Mushroom Duxelle

1. Peel and finely dice the shallot.
2. Clean and trim the mushrooms. Using a knife or food processor, chop the mushrooms very finely.
3. In a large saute pan, melt 3 tbsp of butter over medium heat. Saute the shallot until it is tender. Add the mushrooms and stir well. As the mushrooms cook, the water will be released then cooked off. Cook the mushrooms until almost all of the moisture is out of the pan.
4. Season with salt and pepper. Remove the duxelle from the heat and let cool completely.

To Assemble the Tofu Wellington

1. Make sure the tofu, duxelle and stuffing are all cool when constructing the wellingtons. If they are warm they will melt the puff pastry.
2. Place a puff pastry sheet on a clean work space and unroll it. Cut it into 5x5 inch squares.
3. Cut a slice of stuffing out of the pan using one of the tofu slices as a guide for size.
4. In the middle of the puff pastry dough square, add a dollop of mushroom duxelle. Top the duxelle with the slice of stuffing. Top the stuffing with the matching layer of tofu. Top the tofu with a layer of cranberry relish.
5. Wet the border of the puff pastry dough with water. This will help seal the dough.
6. Wrap the stack in the puff pastry square by over lapping the corners from each side, stretching the dough if needed. Seal the dough with your fingers. With a small knife, cut a small steam hole in the top. There are numerous ways to wrap the stack. Any will do as long as it is sealed nicely. Repeat until all the tofu slices are wrapped.
7. The wellingtons can be decorated with the leftover puff pastry dough.

To Bake

1. Preheat the oven to 350F.
2. Place the wellingtons on a baking tray that has been sprayed with non-stick spray.
3. In a small bowl, whisk the egg and a tbsp of water. Brush the wellingtons with the egg wash.
4. Bake the wellingtons at 350F for 30-35 minutes until the pastry is puffed and golden brown and fully heated through.

To Prepare the Gravy

1. Trim and wash the mushrooms. Slice the mushrooms thinly. Finely dice the shallot.
2. In a large saute pan, melt the butter over medium heat. Add the shallot and cook until tender.
3. Add the mushroom slices and sauté them until they are golden and become tender.
4. Sprinkle the flour over the mushrooms and stir well. Cook 2 minutes to cook out the flour taste.
5. Stir in the stock and bring the mixture to a heavy simmer. Add the thyme.
6. Season to taste with salt and pepper.

Notes

1. A purchased cornbread can be used in this recipe. It is recommended that the cornbread not be sweet.
2. You will have extra stuffing. Serve it as a side dish with the gravy!
3. For a thicker gravy add more flour.
4. The extra seasoning mix can be stored in an air tight container and used for meat, fish and chicken.
5. If you wish to make the wellingtons ahead, store them in an airtight container before applying the egg wash. They will last 2-3 days tightly sealed in the refrigerator. When you are ready to bake them, apply the egg wash and proceed with baking.
6. If you wish to freeze some wellingtons, wrap them well for freezing in foil and plastic before applying the egg wash. When you are ready to bake them, thaw the wellingtons in the refrigerator until completely thawed. Apply the egg wash and proceed with baking.

By Matthew Robinson

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calories

1003

fat

55g

protein

36g

carbs

100g

more

The Culinary Exchange http://www.theculinaryexchange.com/

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Sweet Potatoes Anna

Sweet Potatoes Anna

2015-10-17 09:35:17

Serves 4

The classic potatoes Anna gone sweet!

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429 calories

88 g

23 g

9 g

4 g

6 g

433 g

102 g

52 g

0 g

2 g

Nutrition Facts

Serving Size

433g

Servings

4

Amount Per Serving

Calories 429

Calories from Fat 80

% Daily Value *

Total Fat 9g

14%

Saturated Fat 6g

28%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 2g

Cholesterol 23mg

8%

Sodium 102mg

4%

Total Carbohydrates 88g

29%

Dietary Fiber 9g

35%

Sugars 52g

Protein 4g

Vitamin A

491%

Vitamin C

187%

Calcium

10%

Iron

10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1.5 lb of sweet potatoes
2. 3 tbsp of butter plus an extra 4-5 tsp
3. 1/3 cup of light brown sugar plus extra for sprinkling
4. 1 fresh pineapple
5. 1/4 cup of dried cranberries
6. 1 tsp of Chinese 5 spice

Instructions

1. Preheat the oven to 400F.
2. Peel and wash the sweet potatoes.
3. Using a sharp knife, v-slicer or mandoline, slice the sweet potatoes end to end thinly trying to make the slices as even as possible.
4. Peel the pineapple and cut it into quarters. Remove the tough core. Slice one of the quarters from end to end thinly. Reserve the rest of the pineapple for another use.
5. Chop the cranberries finely.
6. Melt 3 tbsp of butter.
7. In a large bowl, add the melted butter, brown sugar and Chinese 5 spice. Mix well. Add the potato slices and toss them to coat in butter mixture.
8. On a baking tray lined with baking paper or sprayed with non stick spray, make a 5-6 inch circle of potato slices in a concentric ring with the middle covered with a potato slice.
9. Add a layer of pineapple and sprinkle dried cranberries on top. Cover the pineapple layer with another layer of potatoes. Sprinkle with more cranberries.
10. Cover the baking tray tightly with foil. Put the tray in the oven and bake for 40-45 minutes or until the potatoes are tender. When the potatoes are tender, remove them from the oven.
11. Turn on the oven broiler.
12. Remove the foil from the tray. Top the potatoes with a pat of butter and sprinkle them with extra brown sugar.
13. Place the tray under the broiler being careful if your tray is lined with baking paper! Broil the potatoes until the butter is melted and the brown sugar is melted and bubbling - about 5 minutes.
14. Serve hot or at room temperature.

By Matthew Robinson

beta

calories

429

fat

9g

protein

4g

carbs

88g

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The Culinary Exchange http://www.theculinaryexchange.com/

 
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Parsnip Puree

Parsnip Puree

2015-10-17 08:44:55

Serves 6

Smooth and creamy mashed parsnips!

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303 calories

30 g

65 g

20 g

3 g

13 g

280 g

369 g

8 g

0 g

7 g

Nutrition Facts

Serving Size

280g

Servings

6

Amount Per Serving

Calories 303

Calories from Fat 180

% Daily Value *

Total Fat 20g

31%

Saturated Fat 13g

63%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 65mg

22%

Sodium 369mg

15%

Total Carbohydrates 30g

10%

Dietary Fiber 8g

30%

Sugars 8g

Protein 3g

Vitamin A

16%

Vitamin C

44%

Calcium

9%

Iron

5%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 2 lb of parsnips
2. 1 clove of garlic
3. 2 cups of vegetable stock or water
4. 1 cup of cream
5. 1 bay leaf
6. 4 tbsp of butter
7. salt and pepper

Instructions

1. Peel and dice the parsnips into medium dice making the pieces as even in size as possible.
2. Peel the garlic.
3. In a medium pot, add the stock, cream, and bay leaf. Turn the heat to medium add the parsnips and garlic clove. Bring the mixture to a simmer.
4. Simmer the parsnips 15-20 minutes until the parsnips are soft and the liquid is reduced by 3/4ths.
5. Using a potato masher or food processor, mash the parsnips into a smooth puree.
6. Add the butter and mash it into the puree.
7. Season with salt and pepper to taste.
8. Serve hot.

Notes

1. Carrots can also be used in this recipe.

By Matthew Robinson

beta

calories

303

fat

20g

protein

3g

carbs

30g

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The Culinary Exchange http://www.theculinaryexchange.com/

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Brussels Sprout Slaw with Mustard Vinaigrette and Caraway

Brussels Sprout Slaw with Mustard Vinaigrette and Caraway

2015-10-17 09:15:48

Serves 4

Brussels sprouts are delicious shredded in this slaw!

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318 calories

13 g

0 g

29 g

6 g

4 g

163 g

115 g

3 g

0 g

24 g

Nutrition Facts

Serving Size

163g

Servings

4

Amount Per Serving

Calories 318

Calories from Fat 253

% Daily Value *

Total Fat 29g

45%

Saturated Fat 4g

18%

Trans Fat 0g

Polyunsaturated Fat 8g

Monounsaturated Fat 16g

Cholesterol 0mg

0%

Sodium 115mg

5%

Total Carbohydrates 13g

4%

Dietary Fiber 6g

23%

Sugars 3g

Protein 6g

Vitamin A

17%

Vitamin C

166%

Calcium

7%

Iron

13%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 lb of Brussels sprouts
2. 1/2 cup of walnuts
3. 6 tbsp olive oil
4. 3 tbsp of fresh lemon juice
5. 1 tbsp of your favorite grainy mustard
6. 1 tsp of caraway seeds
7. salt and pepper

Instructions

1. Clean the Brussels sprouts and remove any unsightly outer leaves.
2. Using a v-slicer, mandoline, sharp knife or food processor with a thin slicing blade, slice the Brussels sprouts and thinly as possible.
3. If the walnuts are large, chop them up into smaller pieces.
4. In a small bowl, whisk the lemon juice and mustard together. Drizzle the olive oil into the juice/mustard blend whisking constantly.
5. In a large bowl, mix the chopped Brussels sprouts and walnuts. Dress the Brussels sprouts and walnuts with the vinaigrette.
6. Sprinkle in the caraway seeds.
7. Season with salt and pepper to taste.
8. Cool in the refrigerator.
9. Serve cold or at room temperature.

Notes

1. The thinner the Brussels sprout slices, the more tender they will be.
2. Other nuts, like pecans, can also be used in this slaw.

By Matthew Robinson

beta

calories

318

fat

29g

protein

6g

carbs

13g

more

The Culinary Exchange http://www.theculinaryexchange.com/

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Quinoa Salad with Roasted Pumpkin

Quinoa Salad with Roasted Pumpkin

2015-10-17 09:04:45

Serves 4

Delicious roasted pumpkin with a flavorful quinoa salad.

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541 calories

51 g

21 g

31 g

16 g

8 g

290 g

621 g

10 g

0 g

22 g

Nutrition Facts

Serving Size

290g

Servings

4

Amount Per Serving

Calories 541

Calories from Fat 277

% Daily Value *

Total Fat 31g

48%

Saturated Fat 8g

42%

Trans Fat 0g

Polyunsaturated Fat 4g

Monounsaturated Fat 18g

Cholesterol 21mg

7%

Sodium 621mg

26%

Total Carbohydrates 51g

17%

Dietary Fiber 8g

31%

Sugars 10g

Protein 16g

Vitamin A

77%

Vitamin C

13%

Calcium

22%

Iron

20%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 cup of quinoa
2. 1 bunch of fresh parsley, about 1 oz
3. 1 small sweet onion
4. 1 green apple
5. 1 baking/sugar pumpkin, seeds reserved (ask your green grocer about roasting pumpkins. This is not your Jack O'lantern Pumpkin)
6. 1 8 oz can of your favorite white beans
7. 1/4 lb of your favorite blue cheese
8. 6 tbsp of olive oil plus more for coating the pumpkin
9. 2 tbsp apple cider vinegar
10. salt and pepper

To Roast the Pumpkin and Seeds

1. Preheat the oven to 400F.
2. Cut the pumpkin in half. Remove the seed from the pulp. Turn the pumpkin halves cut side down and slice the halves into 4 pieces.
3. Place the pumpkin slices in a large bowl. Coat with olive oil and season with salt and pepper.
4. Place the slices of pumpkin on a baking tray that has been sprayed with non-stick spray. Bake for 40-45 minutes until the pumpkin is tender and a little caramelized. Remove the pumpkin from the oven and let cool.
5. Place the seeds on a baking tray sprayed with non-stick spray, season with salt and pepper. Roast in the oven for 20 minutes until they are golden and crispy. Remove the pumpkin seeds from the oven and let cool.

To Make the Quinoa Salad

1. In a medium pan, bring enough water to cover the quinoa to boil. When the water boils, add the quinoa. Cook the quinoa 10-12 minute until tender. Drain the quinoa. Set aside and let cool completely.
2. Wash, dry and finely chop the parsley.
3. Peel and dice the onion into small dice.
4. Slice the apple from around the core and cut the pieces into matchsticks.
5. Drain and rinse the white beans. Let them drain well.
6. In a small bowl, whisk together the oil and vinegar.
7. Place the cooled quinoa in a large bowl. Add the parsley, apple, onion and white beans to the quinoa and toss well.
8. Drizzle the quinoa mixture with the vinaigrette.
9. Season with salt and pepper.

To Serve

1. Using a platter or a large bowl, arrange the roasted pumpkin on top of the quinoa salad. Crumble the blue cheese into medium chunks. Sprinkle the blue cheese and pumpkin seeds over the whole dish.
2. Serve cold or at room temperature.

Notes

1. The pumpkin used here is not a carving pumpkin. Ask your green grocer about baking/sugar pumpkins. They are smaller, drier inside and more dense.
2. The pumpkin can be place on the quinoa hot if desired.
3. Other additions such as pomegranate or dried cranberries would be very tasty in this dish.
4. Other cheeses, like goat cheese, can also be used.
5. To make this dish vegan, omit the cheese.

By Matthew Robinson

beta

calories

541

fat

31g

protein

16g

carbs

51g

more

The Culinary Exchange http://www.theculinaryexchange.com/

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Wheat Rolls

Bread Machine Wheat Rolls

2015-10-18 10:09:10

Yields 12

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156 calories

27 g

22 g

3 g

5 g

2 g

61 g

311 g

3 g

0 g

1 g

Nutrition Facts

Serving Size

61g

Yields

12

Amount Per Serving

Calories 156

Calories from Fat 27

% Daily Value *

Total Fat 3g

5%

Saturated Fat 2g

8%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 1g

Cholesterol 22mg

7%

Sodium 311mg

13%

Total Carbohydrates 27g

9%

Dietary Fiber 1g

4%

Sugars 3g

Protein 5g

Vitamin A

2%

Vitamin C

0%

Calcium

3%

Iron

3%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 cup of milk
2. 1 egg
3. 2 tbsp butter
4. 2 tbsp of sugar
5. 1 tsp yeast
6. 2 cups of all purpose flour
7. 1 cup of whole wheat flour
8. 1.5 tsp of salt

Instructions

1. Place all the ingredients in the bread machine.
2. Use the dough cycle.
3. When the dough is done rising, punch it down.
4. Shape into rolls. Place on a baking tray that has been sprayed with non stick spray.
5. Let them rise again in a warm spot, covered with a towel.
6. When they are doubled in volume bake at 350F about 20 minutes or until golden brown on top and hollow sounding when you tap them.

Notes

1. Vegan/vegetarian option - Substitute the milk and butter with soy equivalents. Omit the egg and add 2 tbsp vegetable oil.
2. Dairy Free option - Substitute the milk with water.
3. Gluten Free option - Swap the flour with your favorite gluten free flour.

By Matthew Robinson

beta

calories

156

fat

3g

protein

5g

carbs

27g

more

The Culinary Exchange http://www.theculinaryexchange.com/

 
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Shortbread with Caramel and Chocolate

Apple and Dulce de Leche Mini Pies with Vanilla Custard Sauce

The Wine

Drinks are an important part of the feast. We recommend having 2-3 bottles for the main meal and 1-2 bottles for dessert depending on the number of people being served.

Remember, a good bottle of wine can be had for under 8 dollars. Ask your wine professional for help with finding a good wine for the money!

We make a recommendation for wine, but you should also drink what you like!

Our recommendation:

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The Place Settings

How the table looks is every bit as important as the meal. It is nice to see a table set with lots of utensils. It means that there is a lot of great food coming. Here is a suggested table setting plan for the dishes and drinks that will be served. Not shown is the dessert plate. It is served after the plates of the main meal are removed. A copy of the plan can be downloaded here.

Happy Thanksgiving!

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