SEGMENT 1: Vegan/Vegetarian Menu

Stuffed Acorn Squash

Ingredients
o 1ea Acron Squash
o c Brown sugar
o cup Brussels Sprouts, cut into quarter pieces
o cup Oyster Mushrooms, slice thin
o cup Cranberries, Dried
o cup Garlic Bulbs
o cup Chestnuts, cooked, peeled and lightly chopped
o cup Olive Oil
o 1 cup Vegetable stock
o Salt and Pepper
Directions
o Cut top of acorn squash, and slice bottom of squash so it is balanced and will not tip
over. Scoop out seeds.
o Combine brown sugar, 2 teaspoons oil, salt and pepper.
o Rub inside and outside of squash with oil mixture
o Heat oven to 350 degrees and cook squash on sheet pan for 20-30 minutes or until
acorn squash is tender
o In the meantime, prepare the other vegetables
o Once squash is ready, heat saut pan with remaining olive oil
o Add Brussels sprouts, garlic and mushrooms and saut until golden brown and tender
o Add Dried cranberries and chestnuts and saut until cranberries and chestnuts are
warm.
o Finish with vegetable stock.
o Place acorn squash in the center of the plate. Fill with vegetable mix and sprinkle the
remaining mx around
Cooking Tips
o This can be done up to two days before serving
o Before serving, heat oven to 350 degrees, and heat for 10 minutes or until warm
o Serve and enjoy
o Great non-meat option for vegetarians/vegans

Crispy Eggplant Discs with Garlic Marinated zucchini and Ricotta Mousse

Ingredients: Crispy Eggplant

o 1 Japanese eggplant
o 2 cups panko breadcrumbs
o 1 cup Wondra flour
o 1 cup egg wash (3 eggs and 1/4 cup water, whisked together)
o kosher salt white pepper
Directions: Crispy Eggplant
o Slice the eggplant, unpeeled, 1/4-inch circles; cut each slice in half to create half-moon
shapes.
o Dredge the eggplant slices in flour, then egg wash, then the breadcrumbs.

o
o

Deep-fry the eggplant slices until crispy, about 3 minutes, then remove from the fryer
and season.
Hold warm until service for up to 30 minutes.

Ingredients: Garlic zucchini

o 1 Zucchini
o 3 garlic cloves, chopped
o 8 tsp balsamic vinegar
o 6 tsp olive oil
o bunch rosemary leaves, chopped
Directions: Garlic zucchini
o Shave the zucchini into thin pieces with a peeler.
o Add the garlic and rosemary, then toss with the olive oil and balsamic vinegar and set
aside.
Ingredients: Ricotta Mousse
o 1 cup ricotta cheese
o bunch fresh basil leaves, chopped
o cup sundried tomatoes, finely chopped
o 1/4 cup white balsamic vinegar
o kosher salt white pepper
Directions: Ricotta Mousse
o Mix all the ingredients in the bowl of a stand mixer, using the whisk attachment on high
speed for 3 minutes, or until the mixture is light and fluffy.
o Place the mousse in a piping bag and set aside.
Assembly
o Pipe the Ricotta Mousse into service spoons.
o Stand 2 eggplant chips in the mousse in each spoon.
o Add zucchini in the middle of the eggplant.

Garam Masala Vegetable Salad

Ingredients: Vegetables
o 3 Portobello mushrooms, sliced
o 1 medium zucchini, diced
o 1 medium yellow squash, diced
o 1 small yellow onion, diced
o 4 large garlic cloves, smashed
o 3 teaspoons peeled and grated fresh ginger
o 2 teaspoons garam masala
o 12 cup vegetable oil
o Salt and pepper to taste
Directions: Vegetables
o Preheat the oven to 350F.
o Place the Portobello slices in one bowl, and the diced zucchini and squash in another
bowl.
o Mix the remaining ingredients in a separate bowl and divide it between the mushrooms

and squashes, tossing to coat.

Keeping them separate, place the vegetables on two sheet trays and roast until tender,
about 1015 minutes.

Ingredients: Garam Masala Aioli

o 1 cup vegan mayonnaise
o cup seeded and chopped plum tomato
o 1/3 cup finely chopped onion
o 1 teaspoon garam masala
o teaspoon salt
Directions: Garam Masala Aioli
o Combine all ingredients in a blender and puree until smooth. Set aside.
Ingredients: Naan Bread
o 1 teaspoon olive oilSalt and pepper to taste
o 3 whole naan breads
Directions: Naan Bread
o Mix oil with salt and pepper
o Brush on naan bread and lightly toast.
o Cut into bite-size triangles.

Kalamata Olive Hummus

TIP: Kalamata olives are often referred to as the Greek olive. They add meatiness and a salty kick to
basic hummus.
Ingredients
o 1 clove garlic, peeled
o 1 cup garbanzo beans, liquid reserved
o 1 cup Kalamata olives, pitted
o 4 tablespoons lemon juice
o 2 tablespoons tahini
o 1 teaspoon salt
o Black pepper to taste
o 2 tablespoons olive oil
Directions:
o Chop the garlic in the blender
o Pour the garbanzo beans and olives into blender, reserving about a tablespoon of olives
for garnish.
o Place lemon juice, tahini, and salt in the blender. Blend until creamy and well mixed,
adding small amounts of reserved bean liquid until smooth.
o Transfer the mixture to a medium serving bowl
o Sprinkle with pepper and pour olive oil over the top. Garnish with the reserved olives.

SEGMENT 2: Twists on Thanksgiving Favorites

Segment Tips
Some items can be prepared ahead of time
Opt for a family-style serving, especially if youre hosting more than 15 people. Makes for easy
clean up.
keep it simple, the idea is to share the day with the family and not the kitchen
Prep as much a head as you can, many ideas will hold 2-3 days without effecting the quality
when making, stuffing cook separately from the turkey to avoid any food safety issues
Green Casserole Cake
Ingredients: Cake
o 2 medium onions, thinly sliced
o cup all-purpose flour
o 2 tablespoons panko bread crumbs
o 1 teaspoon kosher salt
o Nonstick cooking spray

Ingredients: Beans and Sauce

o 2 tablespoons plus 1 teaspoon kosher salt, divided
o 1 pound fresh green beans, rinsed, trimmed and halved
o 2 tablespoons unsalted butter
o 12ounces mushrooms, trimmed and cut into -inch pieces
o teaspoon freshly ground black pepper
o 2 cloves garlic, minced
o teaspoon freshly ground nutmeg
o 2 tablespoons all-purpose flour
o 1 cup chicken broth
o 1 cup half-and-half
o 2 cups Potato powder
o 1 cup Oil
Directions
o Preheat the oven to 475 degrees
o Combine the onions, flour, panko and salt in a large mixing bowl and toss to combine.
o Coat a sheet pan with nonstick cooking spray and evenly spread the onions on the pan.
o Place the pan on the middle rack of the oven and bake until golden brown, approximately
30 minutes.
o Toss the onions 2 to 3 times during cooking.
o Once done, remove from the oven and set aside until ready to use.
o Turn the oven down to 400 degrees F.
o While the onions are cooking, prepare the beans.
o Bring a gallon of water and 2 tablespoons of salt to a boil in an 8-quart saucepan.
o Add the beans and blanch for 5 minutes.
o Drain in a colander and immediately plunge the beans into a large bowl of ice water to
stop the cooking. Drain and set aside.
o Melt the butter in a 12-inch cast iron skillet set over medium-high heat.
o Add the mushrooms, 1 teaspoon salt and pepper and cook, stirring occasionally, until the
mushrooms begin to give up some of their liquid, approximately 4 to 5 minutes.

o
o
o
o
o
o
o
o
o
o
o
o

Add the garlic and nutmeg and continue to cook for another 1 to 2 minutes.
Sprinkle the flour over the mixture and stir to combine.
Cook for 1 minute.
Add the broth and simmer for 1 minute.
Decrease the heat to medium-low and add the half-and-half.
Cook until the mixture thickens, stirring occasionally, approximately 6 to 8 minutes.
Remove from the heat and stir in the onions and remaining green beans.
Add the potato powder
Allow to cool. Once cooled scoop out into 2oz portions.
Heat pan with over medium heat with oil.
Once pan is hot place green bean mix into pan cooking on both sides until golden brown.
Remove from heat onto paper towel to remove any excess oil and serve.

Sweet potato croquette, marshmallow stuffed

Ingredients
o 2 medium sweet potatoes, peeled and cut into 1-inch chunks
o 2 tbsp. melted butter
o 4 medium leaves sage, finely chopped
o 3 cups panko (Japanese bread crumbs), divided
o 1 large egg
o 1 qt. canola or vegetable oil
o Finely grated parmesan and lemon peel, for serving
o 1 cup mini marshmallows

Directions
o In large saucepot of salted water, heat sweet potatoes to boiling on high.
o Reduce heat to maintain simmer; cook 10 minutes or until tender.
o Drain well; return to pot.
o With potato masher, mash sweet potatoes, with butter, sage, 1 cup panko and 1/2
teaspoon each salt and pepper.
o Cool slightly; mash in egg. Refrigerate, uncovered, until cold and stiff, at least 5 hours.
o Line large cookie sheet with parchment or waxed paper. By 2-tablespoon portions, scoop
sweet potato mixture, placing 4 mini marshmallows in the center; shape into ovals and
roll in remaining 2 cups panko, pressing to adhere. Arrange on lined cookie sheet. Freeze
until stiff or up to 5 days.
o In wide-bottomed 5-to-6-quart saucepot, heat oil on medium-high until it reaches 325
degrees F on deep-fry thermometer.
o In batches, carefully add frozen croquettes to hot oil.
o Fry 3 to 4 minutes or until golden brown, turning occasionally. Transfer to wire rack set
over large sheet foil. Sprinkle with pinch salt. Repeat with remaining croquettes. To serve,
sprinkle with Parmesan and lemon peel.
o Makes about 28.

Brussels Sprout Bone in

Ingredients
o 1 cup pomegranate juice
o cup Garlic, Chopped
o 2 tablespoons sugar
o 1 tablespoon fresh lemon juice
o 4 tablespoons Oil
o 2 tablespoons minced red onion
o 2 tablespoons red wine vinegar
o Brussels sprouts stalk cut into 5-6 sections
o Pomegranate seeds, for garnish

Directions
o Preheat the oven to 400 degrees
o In a small saucepan, saut garlic light brown then add pomegranate juice, sugar and
lemon juice, stirring often, until reduced by about three-quarters about 8 minutes.
o In a bowl, whisk the oil onion and vinegar; season with salt and pepper.
o Cut the full stalk into 5-6 stalks
o Place the stalk on a foil-lined baking sheet; brush the vinaigrette onto the sprouts.
o Roast for 45 minutes or until the sprouts are tender, turning every 15 minutes. During
the last 10 minutes of cooking, brush often with the glaze.
o Transfer to a platter; sprinkle with the pomegranate seeds.
o Serve with kitchen shears for removing the sprouts