Rich, creamy pumpkin risotto is gluten-free and vegan. I spiced it up with warm Indian spices and smoked sea salt. This is an easy, unusual side to bring or serve on Thanksgiving. My book will be available on February 14, 2017:
Serve these stuffed mushrooms either as an appetizer using smaller portobellas, or use 2-4 full-size portobella mushrooms for entree portions. Either way, it’s a hearty, tasty dish with a nutty, savory filling. Read on for the surprise grain I used.
Pressing firm tofu creates a meaty texture that holds up to grilling like satay. Spicy sunflower seed sauce and Thai-style cucumber salad make for a refreshing meal.