Thanksgiving | Appetizers

Yesterday, Thanksgiving was very different than our traditional celebration. Usually, we travel to celebrate with my extended family in Ohio. But, this year, travels did not fit within our work schedules and Nick and I stayed home, in our humble abode in the (60-degree) Chicagoland.

Thanksgiving doesn't seem to be the same just sitting around the two of us, so we invited our dear friend Anthony who was here alone as well, to join in the vegan Thanksgiving festivities. We spent the day socializing, eating, watching the Macy's Day Parade, eating, laughing, game playing, eating, cooking...oh, did I mention eating?

The three of us started our day off enjoying Thanksgiving Blend coffee from Starbucks and delicious vegan blueberry muffins from Whole Foods, while watching the parade.

Next course? Appetizers — an antipasti platter.

Marinated Mushrooms
{an adapted recipe from Martha Stewart}
1 package of beech brown mushrooms
2 T freshly squeezed lemon juice
2 T white wine vinegar
1 T dried oregano
6 T extra virgin olive oil
3/4 t sea salt
1/8 t freshly ground black pepper

1. Trim mushroom stems and break apart to separate the mushroom bunch. Put the mushrooms in a jar.

2. Whisk together lemon juice, vinegar and oregano in a bowl. Whisk in oil slowly until fully integrated and emulsified. Whisk in salt and pepper.

3. Pour marinade over the mushrooms and let stand for at least 20 minutes on your counter, stirring or rotating the jar occasionally. If desired, refrigerate mushrooms, with a lid overnight. Serve at room temperature.

These mushrooms had a two-thirds approval rate. Both myself and Anthony liked these lemony mushrooms, Nick was not a fan.

Along with the marinated mushrooms, on the antipasti platter, I included roasted garlic, blanched asparagus and a variety of marinated olives.

Roasted Garlic
4 heads of garlic — or as many as you would like to make!
extra virgin olive oil

1. Cut off just enough of the top, of each garlic head, to expose all the cloves inside.

2. Grab a small, oven-safe pan and drizzle a little evoo in the pan — tilt to cover the bottom thoroughly.

3. Place the garlic heads, cut side up, in the pan.

4. Drizzle the heads of garlic with evoo. This is so they won't burn.

5. Salt and pepper each of the garlic heads.

6. Cover the pan with tinfoil. Pop into a 375 degree oven for about 40-45 minutes.

7. Once removed and cooled slightly, grab the bottom of the head and gently squeeze until each of the clove pop out. They should be mushy.

Enjoy! Roasted garlic is great as a spread on a baguette (that's how we enjoyed it this Thanksgiving) or you could add it into your mashed potatoes, or really into anything that you want a buttery-roasted-yummy-garlicy-deliciousness!

Next up: salad & entree recipes...

1 comment: