The Maine Dish
Vegan thanksgiving guests got you stumped? here: let me help you with that.
Throughout all my years of catering, especially on tour where every rapper and rock star requires a specialized diet to perform at peak (read: recover from a drug and alcohol-fueled night on the bus), I’ve done a ton of vegetarian and vegan cooking. Sometimes I enjoy the challenge and sometimes, as a die-hard carnivore, I resent the limitations.
But I do loves me some vegetables, dear readers–especially cold weather ones–which I was psyched to get my hands on this recipe from Sea Glass Restaurant’s Executive Chef Mitchell Kaldrovich. Caramelized brussels sprouts, squash, and kale? Yes please. The addition of quinoa means this dish will serve a classy turkey alternative for the Meatless Wonders at your table, and even better, you can chuck your hunks of leftover turkey into it the following day, fry it up like a hash, and reclaim it for Team Carnivore.
Ultimate Winter Vegetable Quinoa
serves 4-6 guests
- 2 c. Brussels Sprouts, cut in quarters
- ½ Head of Cauliflower, any color available, florets only
- 1 Small Butternut Squash, or Acorn Squash or Pumpkin, peeled & dice
- 4 T. Olive Oil
- 4 T. Toasted Almonds
- ¼ c. Dried Cranberries or Raisins
- 4 c. Cooked Organic Quinoa or Any type of cooked Rice or Couscous
- 1 c, Apple Cider
- 1 Large Handful of Fresh Spinach or Kale
- Kosher Salt and Pepper
Add olive oil, Brussels & Cauliflower into a hot cast iron skillet. Brown, 3-4 minutes, stirring occasionally until caramelized. Add diced Butternut Squash and stir, cooking another 3 minutes. Season with salt & pepper and add the cooked quinoa or cooked rice, Cider, Almonds and Cranberries, cook another 2 minutes and check seasoning.
If you’d rather have Chef Kaldrovich prepare your quinoa, you’re in luck: this recipe will be featured on the lunch menu through the winter season.