Patrick Kwan goes turkey-free when celebrating Thanksgiving with family and friends. He talks about his annual vegan Thanksgiving leftovers party, in which he uses a Tofurkey disguise kit to dress up his faux turkey. He also mentions Isa Chandra Moskowitz's book, Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule, for tasty recipes. He recommends making wild mushroom wrapped in phyllo dough with rice on the side.
Creamy Chestnut Soup with Porcini Mushrooms and Sauteed Root Vegetables
Serves 4 cups
Recipe courtesy Food Network
1/3 cup dried porcinis
2 cups hot water
1 medium carrot, diced
1 celery, diced
1 small parsnip, diced
2 large shallots, finely chopped
1 bouquet garni (1 sprig each of bay leaf, thyme and parsley)
2 Tablespoons butter
3 cups chicken stock or canned broth
1 1/4 lbs coarsely chopped peeled roasted chestnuts or 12 ozs bottled chestnuts
2 Tablespoons dry Sherry
Frizzled leeks, for garnish (deep fry julienned strips of leek in 365°F oil)
Creme fraiche, for garnish
Combine porcini mushrooms and 2 cups hot water in medium bowl. Let stand until porcini mushrooms, soften, about 15 minutes.
In a saucepan melt butter and add carrots, celery, parsnips and shallots. Saute until tender. Add bouquet garni and chicken stock.
Using slotted spoon, transfer porcini mushrooms into saucepan with chicken broth. Add porcini-soaking liquid to saucepan, leaving sediment behind in bowl. Add chestnuts and salt and pepper. Bring to boil, reduce heat cover and simmer for 20 minutes, stirring occasionally. Working in batches, puree soup in blender until smooth, return soup to saucepan. Add Sherry. Bring soup to simmer, correct seasonings adding salt and pepper, to taste. Can be prepared 1 day ahead. Cool slightly and refrigerate. Re-warm over medium heat before continuing.
Ladle soup into bowls. Top with vegetables, and garnish with leeks.
Music break: Get The Pieces by Al Good Fink Alliance