This year a number of our Thanksgiving guests are vegans. While we’re roasting the turkey and making a wonderful sausage stuffing, we want our friends to enjoy some really special dishes too. Given a busy schedule, where do we get the time to make dishes that keep everyone happy? Well, sometimes you get lucky and find a source whose cooking is as good as your own. This year we found some wonderful dishes at our local Whole Foods in Hyannis. And you can be certain that we will be enjoying them along with our vegan friends as they are really outstanding.
How about a Whole Roasted Cauliflower with Sage Mustard Sauce? Or a Mushroom and Lentil Stuffing that could served as a meal in itself. The dish that really was exceptional was Whole Foods Rutabaga Mashed Potatoes. If we had not sampled this dish, we would never have ordered it…but, one taste and we were sold. This dish is really, really good! So make your life easy and try some of these special dishes that will make every palate happy.
And from Whole Foods chefs, try this recipe:
Brussels Sprouts with Grapes and Walnuts
4 cups Brussels sprouts, halved
2 cups red seedless grapes
1/2 cup coarsely chopped walnuts
2 tablespoons olive oil
2 tablespoons chopped fresh thyme
Sea salt (I like Maldon Sea Salt Flakes), to taste
Ground black pepper, to taste
2-3 tablespoons balsamic vinegar
Preheat the oven to 400°F and line a baking sheet with parchment paper for easy cleanup. Trim sprouts of any dry ends and loose leaves, then halve. Place sprouts, grapes and walnuts on a rimmed baking sheet. Drizzle the olive oil evenly over the top, sprinkle with thyme, salt and pepper, and toss to coat.
Roast for 25 to 30 minutes, or until sprouts are well browned, nuts are fully toasted and grapes are darkened in color and very plump. As soon as you remove the pan from the oven, drizzle the balsamic vinegar over the contents of the pan and toss to coat. Transfer to a serving dish and sprinkle with a little additional sea salt, if desired.
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