Wednesday, November 24, 2010

Eggplant Stuffing

Barson came up with this week's hypothet sit. What do you cook as a main course for vegetarian Thanksgiving?

Mark's answer was probably the best, or at least the most detailed:
Butternut squash casserole in a soycream mushroom and garlic confit topped with olive oil and bread crumb carrot celery onion stuffing. Hot baked roles with roasted red peppers and crock roasted garlic pureed into a spread. Mashed potatoes finished with olive oil wheat germ and soy milk topped with olive oil sauteed stoplight peppers and onions seasoned with assorted red spices. Assorted green veggie medley including broccoli, cauliflower, water chestnuts, and carrots served with a warm wine vinegrette. Table wine to include a grassy New Zealand sauv blanc, a zesty mediterranean indigenous grape blend, and an unoaked California chard. For desert, fresh blueberry and raspberry medley in a sugar glaze sauce served with soy yogurt complemented with a glass of noble Sauterne. Anybody hungry yet.
I believe he's at the age where the food network trumps all other networks. Regardless, enjoy the week of being thankful.

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