Thanksgiving this year was at my parent’s house, along with my sister and her husband.
The table was beautiful with a fall flower arrangement in a pumpkin.
Mom made an amazing feast! As only Jon and I are vegetarians, there was turkey that looked and smelled amazing–and tasted great according to the rest of the family. There were also lots of great side dishes, all of which were vegetarian (though not vegan). Of course there was stuffing, which included both cornbread and whole wheat bread, in addition to onions, nuts, and lots of great seasonings.
Other dishes included mashed potatoes, which were extra fluffy because Mom uses a ricer rather than mashing them, and butternut squash. I was in charge of the Brussels sprouts, which I quartered and roasted with olive oil, salt, and pepper.
The other day at the store there were lots of amazing looking red peppers, so I decided to make roasted peppers stuffed with couscous. I started off by chopping up and sautéing some finely-chopped onion, green onion, and red pepper, which was flavored with thyme. This mixture also works really nicely with slivered almonds if you want a little crunch. Next I added veggie stock and poured the whole mixture over whole wheat couscous.
After sitting for a few minutes, the couscous was ready to go into the peppers. After slicing them lengthwise, I filled each pepper half full of couscous and then put them in the oven to roast.
While the peppers were roasting, I decided to make green beans. This is another recipe adapted from my mom and is Jon’s favorite way to have green beans. I started it off with onions and garlic. After the onions were super-soft, I added some very thin slices of red pepper (yes, we ate lots of them that night!) and then the green beans. To steam the green beans, I added some rice vinegar and water.
By now the peppers were done. Pre-vegan days, I would have topped them with feta cheese, but vegan mozzarella (or no cheese at all) tastes great too. Our red pepper themed dinner was delicious and colorful!