(Stuffing/Dressing, Jelly Cranberry, Sauteed Mushrooms with Spinach, Cashew Loaf, Mean Green Beans, Mashed Potatoes, Mushroom Gravy not shown)Mean Green Beans:
Whole Fresh Green Beans (cut off stems). Make about 5 cups3 TB Sesame Seeds
4 Bulbs Shallots
Salt to taste
Toast Sesame Seeds in frying pan until toasty light brown. Set Aside. Slice shallots thinly. Caramelize in canola/vegetable oil. I stir fried the green beans with the shallots (before they caramelized). But you can also steam the beans separately to keep crisp. Toss all ingredients together and serve.
Sautéed Wild Mushrooms with Spinach:
http://www.foodnetwork.com/
I used this recipe I found online at www.FoodNetwork.com
2 teaspoons olive oil
1/4 cup minced shallots
3 cloves garlic, minced
4 cups mixed wild mushrooms (any combination of shiitake, porcini, chanterelle, oyster, Portobello, and cremini)
3 tablespoons dry sherry wine
1 1/2 tablespoons reduced-sodium soy sauce
2 (10-ounce) bags fresh spinach
Heat oil in a large skillet over medium heat. Add shallots and garlic and sauté 1 minute. Add mushrooms and cook 3 to 5 minutes, until mushrooms are tender. Add sherry and soy sauce and bring to a simmer. Add spinach (add spinach in batches if necessary), and simmer 1 to 2 minutes, until spinach wilts, turning frequently.
Cashew Loaf:
I adapted this recipe online at www.vegcooking.com. For original recipe, visit www.vegcookking.com and look for “Cashew Nut Roast with Herb Stuffing”. I made a few changes. (I used store-bought stuffing instead of making from scratch. Added thyme and sage. I also threw in layers of eggplant, which was used in a different cashew loaf recipe from Vegetarian Times magazine.
2 TB oil
½ onion
5 garlic cloves
½ onion
5 garlic cloves
3 cups raw cashews
1 ½ cups bread
1 cup vegetable stock
½ tsp nutmeg
4 sprigs fresh thyme (scrape off the leafy part. Throw away the stick)
1 TB sage
Salt/Black Pepper to taste
½ Sliced Eggplant
Stuffing (I used about 1 cup store-bought stuffing. For stuffing recipe visit www.vegcooking.com)
Directions: Cook onion and garlic in oil until tender. Chops cashews (If you don’t have a coffee grinder, you can place the cashews in a sandwich bag and “roller pin” the heck out of them until crushed. Cut up bread. Toss all ingredients together in bowl. Slice eggplant thinly and fry in 1 tsp oil, dash with salt/pepper, turn slices over until tender and light brown. Layer half the cash mix in small loaf pan. Layer half of the eggplants over cashews. Layer 1 cup stuffing. Layer more cashew mix. Bake at 375 for 30 minutes or until top has browned. Top remaining eggplant. Cool few minutes before serving. (OPTIONAL: diced cherry tomatoes for color) Can be served with mushroom gravy.
1 cup vegetable stock
½ tsp nutmeg
4 sprigs fresh thyme (scrape off the leafy part. Throw away the stick)
1 TB sage
Salt/Black Pepper to taste
½ Sliced Eggplant
Stuffing (I used about 1 cup store-bought stuffing. For stuffing recipe visit www.vegcooking.com)
Directions: Cook onion and garlic in oil until tender. Chops cashews (If you don’t have a coffee grinder, you can place the cashews in a sandwich bag and “roller pin” the heck out of them until crushed. Cut up bread. Toss all ingredients together in bowl. Slice eggplant thinly and fry in 1 tsp oil, dash with salt/pepper, turn slices over until tender and light brown. Layer half the cash mix in small loaf pan. Layer half of the eggplants over cashews. Layer 1 cup stuffing. Layer more cashew mix. Bake at 375 for 30 minutes or until top has browned. Top remaining eggplant. Cool few minutes before serving. (OPTIONAL: diced cherry tomatoes for color) Can be served with mushroom gravy.
