Guest guest Posted October 2, 2005 Report Share Posted October 2, 2005 I tend to veer away from traditional Thanksgiving dishes. Some years, we cook Georgian, Armenian, and Azeri dishes. Others, we opt for various cuisines of India. My husband does eat turkey (usually just a bound breast just for him--not a whole bird), so I always make a cranberry salad (not sauce) that we can both enjoy. I have the recipe typed up in an LJ entry, so I'll share that. This last year, I used my kitchen-aid food grinder to do the hard work: http://www.livejournal.com/users/krasota/259645.html Last year, we had braised maroon carrots scented with cumin, a rice and lentil dish with way too many cranberries, narli bulyon (pomegranate broth), and . . . . probably something with winter squash. I can't quite remember. We frequently roast root veggies when eating at relatives' homes. I've done potato kale soup, roasted root veggies, braised squash/apples/pears, and pumpkin cheesecake bars (can be made GF, haven't tried veganising them because I'm deathly allergic to soy). ygg Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.