Thanksgiving for the turkeys

Pasado's Safe Haven Executive Director Laura Henderson shared more about their annual Thanksgiving for the Turkeys fundraising event, while Chef Sam Tate, from Sam's Plant Based Kitchen, shared tasty and filling dishes.

Thanksgiving is just around the corner, and an estimated 46-million turkeys will end up on dinner tables across the country. But not everyone is a meat-eater, so animal rescue organization Pasado's Safe Haven is hosting a special event offering alternatives to the traditional meal, and featuring rescued turkeys as the guests of honor at the table, not on it.

Pasado's Safe Haven Executive Director Laura Henderson shared more about their annual Thanksgiving for theTurkeys fundraising event, while Chef Sam Tate, from Sam's Plant Based Kitchen, shared tasty and filling dishes.

The Thanksgiving for Turkeys event takes place Saturday, November 12th at Pasado's Safe Haven. 

The luncheon begins at 11:30 am

The dinner begins at 4:30 pm

Connect with Pasado's Safe Haven on Facebook

Connect with Sam's Plant Based Kitchen on Facebook

Here's the recipe for the dish Chef Sam prepared today:

Wild Rice Stuffed Portobello w/ a White Bean Almond Gravy
RECIPE by SAM TATE for Sam’s Plant Based Kitchen
Gluten Free – Serves 4


PORTOBELLO/STUFFING
4 – Portobello caps [marinade for 1-2hours in: 1/4c White Wine, 1/4 c Tamari, 1T Balsamic, 1T Salt – Ports should be soft and lose some liquid, discard marinade]
1c (dry) – Wild Rice [cook w/ 1t Salt]
1c – Carrots [1/8” dice, sautéed with 1T Oil, Onion and Celery]
1/4c – Celery [1/8” dice, sautéed with 1T Oil and 1t Tarragon (optional), Onion and Carrot]
1/2c – Onions [1/8” dice, sautéed with 1T Oil and 1t Salt]
1/2c – Cranberries [add at the end of the veggie sautee]
1T – Nutritional Yeast [mix with 1/3c of water and deglaze the sautéing veggies]
3c – GF Bread Crumbs [small coarse pieces lightly toasted for 5-7 mins and 1 minute after pan deglaze and shut off the heat]


GRAVY
2c (1c dry) – White Beans [after beans are cooked (or drained from a can and rinsed) sautee for 5 mins with Oil, 1T Garlic, 2t Salt)
2c – Rice Milk [use to deglaze cooking beans with 2t Thyme, 1t Sage and bring to a boil with 1/2c Almonds]
1/2c – Raw and blanched (skinless) [add to beans during boil with 1t White Pepper]
1c – Parsley [garnish each plate with about 1/4c]


FINAL PREP/ASSEMBLY
AFTER YOU HAVE COOKED THE RICE, VEGGIES AND BREAD CAREFUL MIX THEM ALL TOGETHER AND PORTION ABOUT ¾-1C OF STUFFING INTO EACH PORTOBELLO CAP AND BAKE @375 FOR 15-20 MINS (MAY BE LONGER OR SHORTER DEPENDING ON OVEN TYPE) OR UNTIL THE PORTOBELLO IS COOKED AND THE STUFFING HAS SLIGHTLY BROWNED.
WHILE THE STUFFED MUSHROOM IS COOKING BLEND UP THE GRAVY CONTENTS FROM THE SAUCE POT IN A BLENDER UNTIL SMOOTH.
PLATE THE STUFF PORTOBELLO, COVER WITH A GENEROUS AMOUNT OF GRAVY AND GARNISH WITH PARSLEY, RAW ALMONDS AND CRANBERRIES.

 

 

 

 

Copyright 2016 KING


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