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Xos ~ Florentina Vegan Thanksgiving Dressing Ingredients 3/4 cup farro 1 medium butternut squash -peeled and diced into 1 inch cubes (about 3 cups) 1/2 lb shiitake mushrooms, chanterelles or porcini -sliced 3/4 cup cannellini beans -cooked 1/2 whole wheat baguette or crusty loaf (day old or grilled cut into 1 inch pieces) 1/3 cup dry white wine 1/4 cup toasted pinenuts (or roasted chestnuts) 1/2 cup yellow onion -diced 3/4 cup cherry tomatoes halved (optional) 1 tsp red peppers flakes 1/3 cup fresh herbs (basil, chives, thyme, sage, parsley) 1/3 cup red onion thinly sliced (optional) 1 tbsp fresh thyme leaves (for the mushrooms) Vegan Pesto 1 bunch Genoese Basil leaves only 3 cloves garlic grated 3 tbsp vegan parmesan cheese 1/2 lemon juiced + more to taste 2 tbsp extra virgin olive oil or veggie stock +more as needed Instructions Make the Pesto: Add the basil leaves, pine nuts, garlic, lemon juice, olive oil (or veggie stock for WFPB) and vegan parmesan to to bowl of a food processor and puree until smooth
The bride first wore a long sleeve lace Valentino gown with a sheer top before changing to her reception dress: a draped, semi-sheer gown dripping in beads and embroidery by Christy Rilling Studio
July 12, 2013 at 3:09 PM Gisa said
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