Not only do I need to think up a menu for Thanksgiving dinner, but my son’s preschool is having a feast where we all bring food to share. What should I bring for a class of preschoolers and their parents to share at 2:15 in the afternoon? It’s a sweet idea and all, but terribly inconvenient considering I can be there all of 25 minutes before leaving to get my other son, then back to the preschool. Hmmmm~ I’m leaning towards carrots and hummus. Naturally gluten free and it’s the kind of food I like at 2:15PM. For Turkey day I want to make butternut squash soup and a quinoa dish. The quinoa is easy~ I toast the dry quinoa in a pot with olive oil for 2-3 minutes, then add the appropriate amount of water (or stock). While the pot works up to a boil I add chopped up onions and garlic. Once boiling, I turn it down and put a lid on it. About 5 minutes later I add the chopped broccoli (and sometimes tofu cubes)so they can steam. At that time I also add black pepper and whatever herbs I have, usually basil and oregano and thyme. When it is finished I add soy sauce. It is good warm and also cold~ straight from the fridge the next day. Nothing like Thanksgiving leftovers!
Published by kristenann
Gluten free, mainly vegetarian herbalist living in beautiful Western Washington, but love to travel. My two boys have various other food intolerances including gluten, so I think and write about food quite a bit. Author of the children's book, The Knight Owl, which has it's own blog:http://theknightowlblog.wordpress.com/. View all posts by kristenann