All Vegetarian Thanksgiving Feast

• Ingredients for Cauliflower Turkey:
• Vegetables
• 1 large head of Cauliflower
• 2 medium red onions
• 2 medium tomatoes
• For Chutney
• 1 bunch cilantro leaves
• 4 tbsp. coconut
• 2 green chillies
• 2 tbsp. lemon juice and water
• Spices for gravey
• 1/2 tsp. salt & all purpose flour
• 1.2 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. ginger powder
• 1/2 tsp. garlic powder
• 1/2 tsp. red chilli powder
• Seasoning
• 1 tsp. cumin seeds
• 1 tbsp. sugar
• 2 tbsp. oil - canola or olive
• Ingrains for Stuffing:
• 6 slices of bread-french/sourdough or cuban will hold well
• 1 cup frozen mixed vegetables
• 1 medium onion
• 1 medium tomatoe
• Spices
• I tsp. salt for vegetables
• 1/2 tsp. salt for bread cubes
• 1 red chili
• 1 tsp ginger powder
• 1/2 tsp asafetidia powder
• Seasoning
• 2 tbsp. oil
• 1 tsp. mustard seeds
• I tsp white lentils
• 1 tsp split chickpeas
• 2 tbsp. wallnuts/peacans
• Garnish
• Few sprigs of cilantro or curry leaves

1. Method:Cauliflower Turkey
2. wash cilantro leaves and grind to a paste with chutney ingredients.
3. Chop leaves and trim stem of cauliflower
4. apply chutney to surface and crevices of the cauliflower, marinate for 20 mins.
5. steam cauliflower in a steamer basket with 2 cups of water until tender-use a fork to test tenderness-you should feel some resistance when piercing
6. peel and chop onions fine.heat oil in a frying pan,add cummin seeds,fry till brown
7. add onions & saute until translucent;add sugar to caramalize & continue to saute until golden.set aside 2 tbsp. of this mixture for gravey
8. remove cauliflower from steamer,stand on its base and spread / paste sauteed onion all over the cauliflower
9. serve cauliflower "turkey" on a bed of rice pulao
10. Gravey:
11. blanch tomatoes;peel skin & puree with sauteed onions,spice and flour
12. boil in a saucepan until the gravy coats the back of a spoon
13. pourit in a gravey boat & serve over the carved cauliflower "turkey"
14. Method: Stuffing
15. Cut brread in 1 inch cubes,dissolve salt in 1/2 cup water
16. Sprinkle on bread cubes to soak
17. Soak the lentils and wallnuts in 1/2 cup water, drain
18. Peel and chop onion fine,cut tomataoes to small pieces
19. Mince green chili
20. Cook the frozen mixed vegetasble with salt in microwave
21. Heat oil in frying pan,add mustard seeds and allow to splutter
22. Add lentils,wallnut and spices to the hot oil and then add chopped onions
23. And saute until the onions turn translucent.
24. Add tomatoes and cooked vegetables; saute until all water evaporates
25. Now add the soaked bread cubes, stir on medium heat untill blended to from
26. A homogeneous mixture
27. Remove from heat and garnish with chopped cilantro or curry leaves.

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Taken from www.epicurious.com/recipes/member/views/all-vegetarian-thanksgiving-feast-1211441 (may not work)