Friday, November 25, 2011

Winter holiday vegan saute

After the holiday indulgences of dark meat turkey and baked sweet potato it is back to simple vegetable pans for lunch. This particular combination I have been making for a few days and love it: the twist is to saute the kale not as usual with a tangy white wine, but with a sweet marsala. Adding to the holiday twist is a chopped apple, a half portabella mushroom, chopped, both sauted with fresh grated nutmeg, fresh ground pepper and a tad of salt and allspice in an almost dry pan until the mushrooms are browned. Topped with chopped fresh kale and 2-3 TB of sweet marsala to wilt down the kale. Done! The aromas alone sing “Winter holiday!”, and the baked apple flavor and the fresh pomegranate seeds round out the luxurious dish.


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