Thanksgiving is the holiday I miss the most since moving away from my family. It's not about the turkey.. It's really about sharing traditions, learning new ones, being open to other cultures, and feeling all the love and gratitude all around. This is mostly how I live my life anyways, so it's not a surprise. I've experienced it small scale, full on traditional, Mexican style, Southern style, Indian style, and Air-style. Each time has been enriching. Although I haven't "celebrated" this holiday in over 10 years, this year will be MY style... Inventing my own tradition. I'm so lucky to have so many peeps to love all around the world.
Thank you, family and friends, near and far, for making life so beautiful and my heart swell.
This year is the very first year I've done anything special for Thanksgiving since living in France.
I decided to go all-veg with a rich Nut Loaf, mashed potatoes & gravy, hasselback sweet potatoes, and green bean cheddar casserole.
Nut Loaf
Serves 8
Ingredients
1Tbsp olive oil
1 onion, chopped
1 pack button or cremini mushrooms, chopped (about 2 cups)
some red wine or sherry to deglaze
2 tsp fresh thyme
2 tsp fresh marjoram
2 tsp fresh tarragon
4 tsp fresh sage
2 tsp fresh oregano
lots of cracked black pepper
1 1/2 cups cooked amaranth
1 1/2 cups cooked and peeled chestnuts, mashed
1/2 cup chopped walnuts
1 cup cashews, blitzed
1/2 cup almonds, blitzed
2 large handfuls shredded gruyère or swiss
4 eggs
2 Tbsp yogurt
chopped parsley for garnish
Directions
1. In a large wok or sautée pan, heat the oil and add the chopped onion. Cook until the onion sweats a bit, then add the chopped mushrooms and a pinch of each of the fresh herbs. Season well with black pepper and add a few pinches salt. When the juices have been released and starts drying out, deglaze with the red wine, and cook for 2 more minutes. Remove from heat and set aside.
2. While this is happening, get your nuts ready. Aside from the chestnuts which are mashed, the rest should be blitzed.. not into a powder, but well broken down.
3. In a large mixing bowl, stir together the mushroom onion mix, the amaranth, the nuts, and the rest of the herbs. If it's a bit dry, don't worry. Preheat the oven to 180°C 350°F.
4. In a separate bowl, beat the eggs and yogurt together until frothy. Then stir in the gruyère
5. Pour the egg mixture into the rest and mix well. It should be pretty wet. You should be having doubts that this is even going to work.
6. Butter a loaf pan/mould or line it with parchment paper. Pour the mixture into your mould. Smooth the top of any air bubbles and if you want to get fancy, decorate it with a few mushroom slices. My mould was a silicone 24x10x6 cm. I stupidly cut through it with a knife and had to toss it.. so I have to buy another one because it's the perfect size.
7. Bake at 180°C 350°F for 1 hour and10 minutes or until it is firm. Remove from oven and let rest 10 minutes.
8. Remove from the mould and add some chopped parsley to the serving dish (my serving dish is pitiful, I know). this roast can be sliced and served as is, but it is much more enjoyable with its Oyster mushroom gravy!
Oyster Mushroom Gravy
Ingredients
1 Tbsp olive oil
1 onion, chopped
250g oyster mushrooms, sliced
1 tsp fresh thym
1/4 cup red wine
3 cups vegetable stock
1 1/2 Tbsp cornstarch
cracked black pepper
2 Tbsp butter
Directions
1. In a medium sauce pot, heat the oil and add the chopped onion. Cook until the onion sweats a bit, then add the sliced oyster mushrooms with the thyme.
2. Cook until it starts drying out a bit, then deglaze with the wine and add the stock and simmer for about 20 minutes while it reduces and the flavors concentrate.
3. In a separate bowl, stir the cornstarch into a few tbsp cold water (to make sure it doesn't get lumpy), then add this to the sauce pan. It should thicken. Once it is desired thickness, remove from heat.
4. Stir in the butter. This is the most crucial step!
Serve over the Nut Roast.. and over some mashed potatoes. This gravy is KILLER on mashed potatoes!
I hope everyone is having safe and happy holidays
Note: This recipe is very versatile and can work in many different ways. The different nuts can be subbed for others with varying proportions, the amaranth can be subbed for quinoa or rice. I'm sure there can be a reasonable substitute for mushrooms if one does not like them as well....
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