Wait, is Thanksgiving next week…already?!? How exciting!
We can get all sorts of wild edibles on our Thanksgiving table, from mushroom to plant…but in our case we are going to let the wild turkeys roam (we are vegetarian foragers!)
So lets have a vegan gluten-free wild Thanksgiving!
I’ve been seeing lots of prime edibles:
- Burdock root
- Burdock leaf stalk
- Dandelion leaves and root
- Sassafras and Spicebush twigs and root
- black walnuts
- hickory nut
- garlic mustard
- dead nettles
- creeping charlie/ground ivy
- hen of the woods
- blewit mushrooms
- abortive entaloma (mushroom)
- bears tooth or lion’s mane
…so many possibilities!!!
And what about Vegan Gluten-Free Entrees and sides for the Thanksgiving table?
Try stuffed squash, like the delicata squash above with a wild mushroom stuffing with acorn flour biscuits, burdock leaf stalks in gravy and white bean and nettle soup. For a dessert drink: dandelion root coffee pumpkin latte.
- Delicata (or your favorite stuffing squash: butternut, acorn) - cut in half lengthwise, seeds scooped out AND SAVED FOR ROASTING!
- 2 cups cooked brown rice
- 2 cups wild mushrooms, chopped (I used hen of the woods)
- 1 cup chopped onions
- 2 cloves chopped garlic
- 1 cup chopped celery
- 1/4 cup seeds (I used sunflower seeds and pepitas which are shelled pumpkin seeds)
- Optional: 2 cups chopped greens such as nettles, deadnettles, dandelion greens or spinach
- 2 Tbsp gluten-free tamari
- 1 Tbsp dried sage
- 1 tsp dried thyme
- 1 tsp dried basil
- salt and pepper
- olive oil
To Prepare Squash and Roast Seeds
- Preheat oven to 350 degrees F.
- Slice squash in half lengthwise and scoop out seeds.
- Clean seeds and place on baking tray. Drizzle with olive oil and salts and mix thoroughly.
- Rub oil on the cut side of the squash and place face down onto cooking tray.
- Place Squash and seeds in oven.
- After 15 minutes remove seeds and mix again so they cook evenly. Replace in oven and cook 10 to 15 minutes more until done.
- Check squash: depending on size/thickness it should take about 40 to 60 minutes to cook. It’s done when it is soft when the top is pressed.
- Remove from oven, flip right side up and allow to cool.
To Make Stuffing:
- In pan on stove, saute wild mushrooms in olive oil for at least 15 minutes, until thoroughly cooked. Remove from heat.
- Saute onion in olive oil with sea salt until translucent.
- Add garlic, mushrooms, celery and spices and saute at least 5 minutes more.
- If using greens, add them now and saute until wilted.
- Add seeds and saute another couple minutes.
- Add cooked rice and tamari and mix while heating through.
- Taste and season with salt and pepper as necessary.
Fill Squash with stuffing and serve.
I’ll continue planning our Thanksgiving table and keep you updated.
I made a recipe for White Bean Nettle Soup which I will share with you soon as well.
What other things can you think of for the wild table?
Please add your comments below.
Enjoy the fall!!