I hope that everyone who celebrated had a lovely Thanksgiving. Mine was quiet and relaxing, with just my aunt and her cats! We whipped up a delightful, healthy vegan meal (even though she is not). Personally, I don't understand why Thanksgiving needs to be a 'gorge-fest', so creating a meal that celebrates the spirit of the holiday but is not overwhelming and extravagant is much more my style. So what did we make?
On the menu:
Roasted beet and sweet potato salad with toasted pecans and dried cherries (optional)
Roasted acorn squash wedges with thyme
Quinoa with mushrooms and caramelized onions
1 cup quinoa
2 cups water
8 oz mushrooms, chopped
1 red onion, chopped
2 cloves garlic, minced
1 tbs Italian herbs
1 tsp garlic salt or powder
Olive oil for the pan
salt to taste
1/4 cup pinenuts
1. Bring water to boil in a medium saucepan. Simmer with the quinoa for 30 minutes or so until the grains are cooked-through.
2. In a skillet, sautee the onions in the oil until translucent. Add mushrooms (not an ACD-friendly food, but I fell off the bandwagon this weekend...) and garlic. Cook until mushrooms are soft. Season to taste and you can add the pinenuts at this time.
3. Mix vegetables with quinoa. Serve with roasted squash and the artichokes.
Check out Wellness Weekend for some other tasty holiday eats.