It's not 'Turkey Day' for everyone

[Guest guest]

It's not 'Turkey Day' for everyone

 

By RACHEL LEIBROCK

October 31, 2004 in the San Angelo Standard-Times

 

Jane Bonifazzi-Hollander has heard it all before when it comes to

vegetarian Thanksgiving meals: What, no turkey? Where's the protein?

It's got to taste bad.

 

For Bonifazzi-Hollander, a professional private chef who's taught

vegetarian cooking classes, converting carnivorous nonbelievers is a

welcome test of her talents. Especially around Thanksgiving.

 

" People think that a (vegetarian meal) isn't going to taste good, "

says Bonifazzi-Hollander. " That's one of the challenges that I enjoy

- making something that's so yummy and tasty that you won't miss the

turkey. "

 

To help convince the taste buds, Bonifazzi-Hollander likes to focus

on seasonal foods. Expect lots of squashes, fruits and vegetables and

grains if you sit down at her table.

 

But, having a hearty, protein-based centerpiece dish is important.

Consider a mushroom/cashew nut loaf. Options include pasta dishes or

international fare such as a Middle Eastern falafel or an Indian

recipe with tofu, sweet potatoes and coconut milk.

 

" You could also do a nice cheese souffle, " she adds. " It really just

depends on whether you're vegan or vegetarian. " (While vegetarians

eat eggs and dairy, vegans eschew all animal products.)

 

One thing you probably won't find on Bonifazzi-Hollander's

Thanksgiving table, however, is anything that's supposed to look or

taste like the traditional holiday bird. No Tofurkey. No UnTurkey.

 

By serving a fake turkey product, says Bonifazzi-Hollander, " you're

missing the whole point of what a vegetarian meal should be. I don't

like things that try to emulate (meat). Good food can stand on its

own. "

 

Alexandra Greeley, food editor for Vegetarian Times magazine,

recommends using colorful and flavorful seasonal ingredients.

 

" Be sure you have diversity and keep the proteins, " says Greeley, who

is not opposed to meat substitutes.

 

" There are plenty of (choices), " she says. " You can make a vegetarian

Thanksgiving dinner that is as festive and beautiful as anything

else. It doesn't have to be bland and boring. "

 

Whatever you decide to bring to the table, it's important to remember

that if you're in an integrated setting (i.e., omnivores rubbing

elbows with herbivores), everybody might not be thrilled with your

meatless efforts.

 

If you want to eat more than just bread and salad when mealtime rolls

around, then it's important to talk to the host or chef before the

big day.

 

" It depends on how open the person is - you could give them a menu

and the option to create an all-vegetarian meal, " says

Bonifazzi-Hollander. " Or you could try cooking (a dish) and bringing

it. "

 

Bring a tasty recipe that also looks and smells good and people will

probably want to try it.

 

" You don't have to mention that it's vegetarian. Just make it so that

it's good food. "

 

 

VANILLA POACHED PEARS IN RED WINE WITH CHOCOLATE SAUCE

Prep time: 10 minutes. Cook time: 55 minutes. Serves: 4.

 

3/4 cup sugar

1-1/2 cups water

1 cup red wine

1 whole cinnamon stick (3-inch piece)

4 black peppercorns

2 whole cloves

1/2 of a vanilla bean, split in half lengthwise

Pinch of salt

4 ripe pears (Bosc pears work well) with a nice stem attached

 

Combine sugar, water, red wine, spices, vanilla bean and salt in a

medium saucepan. Bring to a boil. Simmer 5 minutes. Meanwhile,

leaving pears whole and stem intact, peel completely and trim off

part of the bottom so that the pear stands straight. You can scoop

out some of the seeds from the bottom with a small spoon, apple corer

or a melon ball scoop if desired, but it is not necessary.

 

Place pears in poaching liquid (add more water if pears are not

submerged) and simmer until pears are tender (test by piercing with a

toothpick or small knife). Cooking time will vary depending on

ripeness of pears (30 to 45 minutes). Remove pears from liquid and

cool to room temperature.

 

This step can be done 1 to 2 days in advance, and pears can be reheated.

 

- Jane Bonifazzi-Hollander

 

 

MUSHROOM AND CASHEW NUT TERRINE

Prep time: 20 minutes. Cook time: 45 minutes. Makes 1 loaf, 16 slices.

 

This hearty nut loaf makes a nice centerpiece for your holiday dinner

and provides plenty of protein by way of cheese and cashews. You may

also use walnuts, almonds or a combination of your favorite nuts.

 

2 tablespoons olive oil

1 medium yellow onion, finely chopped

3 cloves garlic, minced

4 large eggs

1 cup cooked white rice

1-1/2 cups unsalted cashews, finely chopped (use a food processor)

1/2 cup mushrooms, finely chopped (use a food processor)

1 cup grated sharp Cheddar cheese

1/4 cup finely chopped Italian parsley

1 cup wheat germ

A pinch of cayenne (optional)

1/2 teaspoon sea salt

1/4 teaspoon ground pepper

 

Preheat oven to 350 degrees. Saute onions in olive oil until tender

(4 to 5 minutes) and then add in garlic and cook until fragrant. Cool

before adding to recipe. In a large bowl whisk eggs well. Add cooked

rice, cashews, mushrooms, cheese, parsley and wheat germ, cooled

onions and garlic, salt and pepper and mix well. Pour into a greased

loaf pan. Bake 35 to 40 minutes until tops are golden-brown and loaf

is firm. Let sit 5 minutes before slicing. Serve with your favorite

mushroom gravy, if desired.

 

- Jane Bonifazzi-Hollander