Soul Food Farm Chicken
soul food farm chicken
When you hear the word Thanksgiving, you think of bounty and goodness. Why not add the words fresh root vegetables, just-picked brussels sprouts, wildly wonderful colors and simply delicious.
It is a refreshing and deliciously easy idea. With a little bit of research online, you’ll find a cornucopia of vegetarian recipes. Enough, in fact, that you and your guests will not miss the turkey for a minute! I even say leave out the word “vegetarian” when describing the menu. Most will agree the sides are the best part of the Thanksgiving meal anyway. With the right choices, it will feel like you have a star of a main course, and a great supporting cast. Let’s work on some ideas!
You eat with your eyes first, so start off the meal with a colorful autumn salad that includes watercress, fennel, pomegranate seeds and orange segments. Drizzle with a dressing of orange juice, balsamic vinegar and olive oil. A great start! But, if you’re wanting something to warm the soul, try a French onion soup (use home-made vegetable stock instead of chicken stock) or a spicy pumpkin soup.
For a main entrée, there are vegetarian versions of Shepherd’s Pie, Lasagna, Veggie Loaf and my favorite, winter squash risotto. You’ll never miss the turkey while eating any of these. They’re all very filling and tasty!
There are many recipes for vegetable side dishes. The key is to bring the spices to a new level – and to replace ingredients like chicken stock and bacon. When needing substitutes, spices play a huge role in amping up the flavors. Also, there are a few chicken bullion substitutes that are so good you’ll never taste a difference. The recipes for side dishes, as well as desserts, are endless! And, again, the actual stars of the Thanksgiving meal!
Don’t be afraid to think outside of the box this Thanksgiving, and never be afraid to buck tradition! Spare a turkey (and a couple of chickens and pigs), and go vegetarian this holiday. You’ll have a new reason to give thanks!
Soul Food Farm – rising from the ash
