Discussions
Discussions
What should we eat?
Well Thanksgiving is next week and the characters are getting ready for the holiday. Let's listen in to what they are talking about.
Well it looks like the characters are getting ready for the holiday too.
What about you? Will you be getting together with friends and/or family? Who prepares the food? Do you do appetizers?
Does anyone have any great appetizer recipes to share here?
Comments
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I am looking for some good appetizer recipes, vegan or not. Who has some recipes that they'd like to share with me?
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Easy Garlic & Herb Vegan Cheese
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Gluten Free Pizza Pinwheels
Ingredients
Double recipe Weight Watchers-style Pizza Dough (i.e., x 2)
3/4 cup (6 fluid ounces) Simple Tomato Sauce (or your favorite tomato sauce), plus more for serving
2 to 3 ounces miniature pepperoni pieces (optional)
6 ounces low-moisture mozzarella cheese, shredded
2 ounces Parmigiano-Reggiano cheese, shredded
Egg wash (1 egg + 1 tablespoon water, beaten), for brushing
Instructions
1.- Preheat your oven to 400°F. Grease a standard 12-cup muffin tin and set it aside.
2.- Prepare the double batch of pizza dough as directed without shaping it. Divide the dough into two equal portions. Work with one at a time, and cover the other with plastic wrap so it doesn’t dry out. Sprinkle a flat work surface lightly with gluten free flour, place the first piece of dough on top of it, and sprinkle it again lightly with more flour. Roll out the dough into a rectangle that’s about 1/4-inch thick, then fold it over on itself at least once then roll it again, to ensure you’re working with a smooth dough. Roll out the dough again into a rectangle that’s about 10-inches long x 8-inches wide, sprinkling lightly with extra flour as necessary if it becomes sticky in spots.
3.- Spread about half of the tomato sauce on top of the rolled-out dough, leaving about 1-inch clean all around the perimeter. Sprinkle with half of the pepperoni slices, then half of the shredded Parmigiano-Reggiano cheese, and finally the shredded mozzarella cheese, still leaving that edge clean. Press the fillings down with your palm to help them adhere to the dough. Working from one short end, roll the dough tightly into a coil, pinching the ends and seams as you go. With the seam on the bottom and using a sharp knife, slice the roll by cross-section into 6 equal portions. Lift each of the pinwheels carefully and place in its own well in the prepared muffin tin, cut side up. Press each of the pinwheels carefully but firmly into its well to help it fill the space. Repeat with the second half of the dough, and the remaining filling ingredients. Brush the tops and sides of each pinwheel in its well with the egg wash.
4.- Place the muffin tin in the center of the preheated oven and bake until pinwheels are firm and beginning to brown on the top and sides, and the cheese is bubbling (about 22 minutes). Remove the pan from the oven and allow the pinwheels to cool slightly before serving warm.
5.- Leftovers can be cooled to room temperature, then refrigerated for up to 3 days. Refresh in the microwave before serving, or sprinkle lightly with water and refresh in a 350°F toaster oven until the bread is soft and warm, and the cheese is melted.
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@Elsa wow, those recipes looks great! I will find some time and try making one of them lol. I'm sharing one of my favourites appetizers that we locals love a lot esp. during tea break. It's fried jackfruit. Below is the elevated version. The one we had here is frying the entire fruit with the seed.
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I will eat the same thing on Thanksgiving that I eat every day. Boring I know, but it's saved my life.
4 oz of protein
6 oz salad
6 oz veggies
I'm going to spend Thanksgiving, full of gratitude, focusing on myself and my husband, while cruising to the Bahamas.
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Wow! I see these Thanksgiving food are making me hungry. 🦃🤤
We don't have celebrated and prepared Thanksgiving Day on my country (Malaysia).
But I think Thanksgiving food are also pretty great! 👍😄
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