Day 36:Broccoli, Mushroom, Onion Strata

Family Dinner - the whole family is here tonight.
I started with this recipe
http://www.wholefoodsmarket.com/recipes/1862
But I only had half a package of portobello mushroom slices and I did not have any asparagus or goat cheese. I did, however, have some freshly dried sage from the Thanksgiving CSA share and lots of broccoli in the freezer, so I substituted broccoli for the asparagus and used cheddar cheese. I also only had 6 eggs, so I cut everything else down to about 2/3 . Final result was pretty tasty - there are no leftovers. Next time I would up the mustard and sage though. I served it with some packaged vegan mushroom gravy and a Waldorf Salad (a family favorite: apples, grapes, celery, raisins, dates, cheddar cheese cubes - usually add dried apricots but did not have any - used plain Greek yogurt for the "dressing".

Day 18 : Thanksgiving #2

We traveled to visit my husband's mother - and brought some vegetarian Thanksgiving dishes with us. Once again, the family voted,  and this time it was a split decision, the boys wanted squash with a nut stuffing and the girls wanted stuffed mushrooms.  I made both. First, I modified  Chloe Coscarelli's vegan Harvest-Stuffed Portobello Mushrooms (http://well.blogs.nytimes.com/2010/11/04/a-vegan-chef-dishes-up-thanksgiving/) by adding a bunch of fresh spinach, chopped, to the onion, cashew, and garlic sauté. Then I added  some grated Parmesan cheese to the finished stuffing mixture. The flavors blended well and the result was very tasty.


For the squash, I started with a nut stuffed Delicata squash recipe from Sunset Magazine (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=10000001842377). We had acorn squash from our CSA share, so I used that. I wasn't sure I would like the nut stuffing (and it is a little too high in fat and calories for me) so I stuffed my squash with the stuffing I made for the mushrooms - making a total of three different main dishes. For sides, we had the roasted left-over winter vegetables that I made earlier, a big green salad made by grandma, and some of the apple cranberry chutney.