Susan Feniger describes inventive vegetarian dishes at the 2011 Food & Wine Classic in Aspen.Susan Feniger describes inventive vegetarian dishes at the 2011 Food & Wine Classic in Aspen.
Let's say, I make a big pot of dal. Meaning, some sort of insides of bean, like lentil. I might make it a little more festive like add into it plantenos, and onions and so it feels a little richer. And then I might have quinoa, which is a full protein on its own. I can't stand to cook cranberry sauce, but I love. Take cranberries raw, almost frozen, throw em in your food processor for a minute, then take chopped apples, take orange supremes, or just chop up oranges and take the seeds out if you don't want a supreme, lots of chopped cilantro, a little bit of chili, a little bit of sugar, your raw cranberries and make a cranberry salsa, I make a vegetarian gravy so you can have Like roasted Portobello mushrooms, you could have your mashed potatoes and gravy over it so right there, that feels like Thanksgiving.