Non-Meat-Alternatives-for-Thanksgiving-Dinner
November 8, 2011
•Le Cordon Bleu
•Atlanta
• 0 Comments
Non-Meat Alternatives for Thanksgiving Dinner
For most people, the first thing that comes to mind when they think of Thanksgiving is the Turkey, this time of year chefs at Atlanta culinary schools are sharpening their carving knives and picking out their prize turkeys.
While this has traditionally served as the center piece on every thanksgiving table more and more people are getting away from meat based meals and looking instead to vegetarian options. Preparing a turkey free thanksgiving isn't just for vegetarians however. Focusing on vegetable based dishes not only allows you to take advantage of all that falls harvest has to offer but pushes you to be more creative in the kitchen as well. Even at Atlanta culinary schools the idea of meat free entrees is growing ever more popular. Here are a few ideas from the culinary arts world that you can use to plan your vegetarian Thanksgiving.
Hubbard Squash
If you want to create the visual impact of a roasted turkey on your dining room table a stuffed Hubbard squash is a great alternative. This large grayish green squash is about the size and shape of a turkey and is a colorful addition to any holiday table. Cut a medium sized hole in the “neck” of the squash and scoop out seeds. Fill the cavity with your favorite bread crumbs or vegetarian stuffing and roast in the oven. To serve cut slices lengthwise down the length of the squash.
Roasted Vegetables
Fall is a wonderful time for root vegetables and a large platter of roasted turnips, beets, carrot and potatoes is sure to make even the most diehard meat eater forget all about your missing turkey. Sprinkled with a little olive oil, salt and pepper roasted vegetables are a nutritious and flavorful turkey substitute.
Stuffed Portobello Mushrooms
With their earthy flavor and meaty texture, stuffed Portobello’s are a satisfying meat alternative that can be prepared with any variety of stuffings. For a hearty main dish try filling Portobello caps with a mix of grains, nuts and cheeses. Once baked place under the broiler until the cheese is brown and bubbly.
Tofurkey
While it is frequently the butt of turkey eaters jokes turkey substitutes have come a long way over the years. Many company offer soy based turkey alternatives that can be stuffed and roasted in the oven. This is a great way to experience the flavor of a turkey dinner while appeasing any vegetarians in your group.
Pumpkin Soup Tureens
Nothing says fall like a colorful pumpkin. Not only does it make a beautiful center piece but it can be used to serve a heart Thanksgiving soup or stew. For extra color try a beautiful red French pumpkin. Cut off the top and set aside, hollow out the inside and fill with your favorite soup. Bake in the oven until the soup is bubbling and the flesh of the pumpkin has softened and serve with crusty bread for a sure crowd pleaser.
The culinary arts world is full of wonderful and creative ideas no matter what your dietary preference. If you would like to learn more about preparing meatless main courses than Atlanta cooking schools have a number of classes that you would enjoy.
This article is presented by Le Cordon Bleu College of Culinary Arts in Atlanta. Le Cordon Bleu College of Culinary Arts in Atlanta offers culinary arts and pâtisserie and baking training programs in the Atlanta, Georgia area. To learn more about the class offerings, please visit Chefs.edu/Atlanta for more information.
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