Vegetarian Thanksgiving
Trust me, I am a lover of turkey. We have the honor of roasting a bird raised by our friends at Tangletown Farm. These turkeys are a heritage breed that only feeds on grass - they are delicious.
However, it can be nice to have an alternative to the sedating effects of the tryptophan in turkey. Here are some protein-rich vegetarian ideas for the feast.
Lentil Millet Loaf
You will need:
1/2 cup sunflower seeds, ground
2 tablespoons olive oil
1 onion, diced
1 large garlic clove, minced
1 large carrot, grated
2 celery ribs, diced
2 cups cooked red lentils
1 cup cooked millet
1/4 cup vegetable broth, as needed
1/2 teaspoon each: sage, rosemary, thyme
Preheat the oven to 350 degrees. Oil a loaf pan or 8x8 square baking pan with olive oil.
Grind the sunflower seeds into a coarse meal using a food processor or spice/coffee grinder. Place in a large mixing bowl and set aside.
Sauté vegetables in the olive oil for 5 minutes. Add to the large mixing bowl along with all the remaining ingredients. Mix and mash together well, adding only as much liquid as needed to create a soft, moist loaf that holds together and is not runny. Add more ground sunflower seeds if the loaf seems too wet.
Press mixture into the prepared pan and bake for 45 minutes. Let the loaf cool in the pan for 10 to 15 minutes, then turn out onto a plate or platter and slice. Leftover slices of make a great sandwich filling.
Lentil Squash Soup
You will need:
2 tablespoons olive oil
1 yellow onion, chopped
2 carrots, chopped
3 celery stalks, chopped
1 teaspoon each: salt, black pepper, turmeric, cumin, coriander, cinnamon
1 medium butternut squash, baked
1 cup dried green lentils, rinsed and boiled
1 cup kale or Swiss chard, chopped
Preheat oven to 375. Place the squash on a cookie sheet in the oven and bake it for 1 hour, or until it is soft when you cut through it with a knife.
Meanwhile, rinse the lentils and bring them to a boil in a sauce pot with 3 cups water. Reduce heat to simmer, skim off any foam that rises, and simmer for 30 minutes. Rinse, drain, and set aside.
Now, chop vegetables. Heat olive oil in a soup pot over medium heat. Add diced yellow onion and vinegar and sauté until translucent, about 5 minutes.
Add diced carrots, celery, and spices. Sauté until vegetables are just tender, about 5 minutes. Add cooked lentils and 3 cups water.
Bring to a boil, reduce to low, and cook, covered, while you peel and de-seed the squash. Once it’s peeled and de-seeded, add the squash to the pot. Add the kale or Swiss chard. Simmer for 15 more minutes.
