Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I think a seasonal lasagne could be great. I usually make one for thanksgiving that has roasted squash, sage béchamel, and fontina cheese. It’s really good! A salad of sharp greens on the side is lovely.

Dairy free lasagna is hard to pull off.

That sounds delicious though! Do you have a recipe to post?

Why would it need to be dairy free?

Did you even read the OP?

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:I think a seasonal lasagne could be great. I usually make one for thanksgiving that has roasted squash, sage béchamel, and fontina cheese. It’s really good! A salad of sharp greens on the side is lovely.

Dairy free lasagna is hard to pull off.

That sounds delicious though! Do you have a recipe to post?

Why would it need to be dairy free?

PP here. Sorry, I didn't read OP carefully. My bad.

Anonymous wrote:

Anonymous wrote:I think a seasonal lasagne could be great. I usually make one for thanksgiving that has roasted squash, sage béchamel, and fontina cheese. It’s really good! A salad of sharp greens on the side is lovely.

Dairy free lasagna is hard to pull off.

That sounds delicious though! Do you have a recipe to post?

Why would it need to be dairy free?

This ratatouille is delicious.

https://smittenkitchen.com/2007/07/ratatouille-style-ratatouille/

I love a decadent rice dish - like biryani or gohan. Present in a large tureen. Biryani covered in dough presents well.

https://www.justonecookbook.com/takikomi-gohan/

NYT’s ombré gratin looks impressive but I haven’t tried it myself.

Can you do like a pumpkin/butternut squash soup with polenta or millet (..serve in a carved out pumpkin bowl for festivness)? Transport to your mom's house via crockpot.

Anonymous wrote:I think a seasonal lasagne could be great. I usually make one for thanksgiving that has roasted squash, sage béchamel, and fontina cheese. It’s really good! A salad of sharp greens on the side is lovely.

Dairy free lasagna is hard to pull off.

That sounds delicious though! Do you have a recipe to post?

I think a seasonal lasagne could be great. I usually make one for thanksgiving that has roasted squash, sage béchamel, and fontina cheese. It’s really good! A salad of sharp greens on the side is lovely.

This: https://cookieandkate.com/vegetarian-stuffed-acorn-squash-recipe/

With the modifications to make it vegan could be good. It says you can also put it in sweet potatoes. Maybe I will try that!

— Oyster mushroom poster.

Anonymous wrote:

Anonymous wrote:Last year we did those fried oyster mushrooms that taste like fried chicken. They got devoured so I can tell you how they would last on a journey. They don’t have a ton a protein so we also did pepitas in the salad, and deviled eggs as an appetizer.

I had to Google - those look good! I think for a crowd though, in someone else's kitchen, deep frying may not be my best choice. Book marking it though for Superbowl or something similar!

Regular fried chicken keeps and travels well. So, I was thinking these might, but I probably wouldn’t test it.

Lentil shepherd’s pie is an easy and yummy dish that goes with the flavors of thanksgiving. You could make and freeze and heat up there.

Anonymous wrote:Last year we did those fried oyster mushrooms that taste like fried chicken. They got devoured so I can tell you how they would last on a journey. They don’t have a ton a protein so we also did pepitas in the salad, and deviled eggs as an appetizer.

Wow that sounds delicious!

We always just have a ton of veg sides (I am veg, and get full on these). But something like a veg lasagne would travel really well even if it's not the most inspiring choice!

Anonymous wrote:Last year we did those fried oyster mushrooms that taste like fried chicken. They got devoured so I can tell you how they would last on a journey. They don’t have a ton a protein so we also did pepitas in the salad, and deviled eggs as an appetizer.

I had to Google - those look good! I think for a crowd though, in someone else's kitchen, deep frying may not be my best choice. Book marking it though for Superbowl or something similar!

Last year we did those fried oyster mushrooms that taste like fried chicken. They got devoured so I can tell you how they would last on a journey. They don’t have a ton a protein so we also did pepitas in the salad, and deviled eggs as an appetizer.

I mean, someone had to post it....

Last year I made the NY times mushroom Wellington. It was very good, and gorgeous, but I'm not sure if the effort to flavor ratio was worth it. Plus I travel by car, so doing lots of parts in advance and schlepping them and assembling in my mom's kitchen isn't ideal.

What is your veg main this year?

I can't use dairy (eggs are fine). No other restrictions.