We had 20 eating guests (plus 3 non-eating infants) at our Thanksgiving feast. It was great -- all vegetarian dishes, and even the omnivores said that they didn't miss that "traditional" centerpiece of the holiday meal. One of my sisters-in-law even suggested that all of our family gatherings should be vegetarian from now on, since so many of us are vegs and since we made it so clear that you can eat well that way, even on special occasions.

One of my favourite dishes is this simple salad that my sister made and brought just for me! (Though everyone loved it.) It goes something like this:

Tran's Salad (Serves 4)
1 pound portobello mushroom caps, cut into bite-sized pieces
1/4 cup plus 1 tablespoon olive oil
1/2 cup black olives, sliced or chopped
2 large red onions, diced
1 clove garlic, crushed
1/4 cup balsamic vinegar
1 teapoon dijon mustard
1 pound baby mixed field greens
Salt and pepper to taste

Preheat a large skillet at a medium temperature. Add 1 tablespoon olive oil. Add the onions and garlic, and allow to cook until the onions begin to become tender. Add the mushrooms and allow to cook for 3-5 minutes or until the mushrooms are tender. Remove from the heat and allow to cool.

Make a vinagrette dressing, whisking together the remaining oil, vinegar and dijon mustard. Create a bed of baby field greens on each plate. Top each with 1/4 of the sauteéd mushrooms and onions, and dress lightly with the vinagrette. Serve immediately.

(0)