Thanksgiving for everyone

Tofurkey has been a running joke around the holidays since the 80s movies of my childhood. No one is shaming the product for being vegetarian. It's just that the product itself is so bleak. It jiggles like a jello mold of salty food additives. Why should vegetarians be punished for sparing the bird?

I am by no means a vegetarian. I can't imagine a world without lobster rolls and steaming bowls of pho. That being said, here are a few things I am certain of:

1) Every year, an increasing number of people are cutting back on meat and exploring plant-based protein options. In fact 2/3 of American adults have been exploring plant-based proteins, with about 22% of them enjoying them daily. 

2) That being said, a lot of plant-based protein products are chock full of unpronouncable additives. Other products try too hard to mimic meat when many vegetarians aren't interested in recreating something that they find unappetizing. 

3) Many vegetarians feel like an afterthought on Thanksgiving.

For a more inclusive Thanksgiving, serve a hearty, plant-based protein dish alongside the others. And here's a thought: Let's make it with real food. Let's ditch the overpriced, packged promises that come with an ingredient list longer than a CVS receipt. How do we keep it simple?

For years, portabella mushrooms provided that a hearty, umami-like flavor, and when grilled right, was almost steak-like. But I wanted to branch out to a mushroom that was heartier, and less silky. Shiitakes are too small, and I wanted to go for a big hunk of fungi that was chewier and more dense, like meat. It can be intimidating though, cooking a strange new mushroom with a different texture. And I found the perfect type, with more heft and a meaty feel. It was the king oyster mushroom, and it did not disappoint!

This Thanksgiving, go on and make your turkeys (though I will always hold that chicken is the tastier bird). Whether you have a vegetarian present or not, this king oyster mushroom dish will burst with umami and have people asking whether or not it's meat. It has an Asian flair and goes perfectly with white sticky/short grain rice.

It's a secret weapon for all the vegetarians in your life. And if you're looking for a little plant-based protein yourself. It's delicious.

An Asian market is your best bet for most of these ingredients.

Ingredients:

• 1 lb of king oyster mushrooms
• Mild, favorless oil, such as avocado or vegetable
• 2 cups of uncooked rice
• 2 tsp Miso paste
• 1 cup water
• A few splashes of soy sauce
• A few splashes of Mirin
• A teaspoon of sugar
• 4 garlic gloves, chopped finely
• 2 tablespoons of butter
• A sprinkle of sesame seeds

 Cooking instructions:

• Place two cups of rice in rice cooker, so that it will be steamed in time for the meal, making 4 cups total. 
• In a skillet, heat up a mild oil, such as avocado or vegetable oil.
• While the oil is warming, wash the king oyster mushrooms, and slice into discs. They will look like scallops.
• Once the oil is heated, fly lightly for 2-3 minutes on each side. 
• While the musrooms are cooking, make a paste with the miso and water. 
• Once mixed well, add sugar, soy sauce, and Mirin.
• Add this mix to the skillet once the mushrooms have cooked for 2-3 minutes on the second side.
• Becuse of the sugar, the mixture should be thick and sticky once heated on the pan. Keept stirring so that the mushroom are well-coated. 
• Chop up the garlic cloves and toss them into the skillet, along with the butter. Coat and stir well. 
• Dust the dish with toasted sesame seeds and serve atop white rice. 

A dish like this will not only be a tasty option for vegetarians, but there may be someone in your midst quietly cutting back on meat per the doctor's orders. And considering how cosmopolitan this dish will make your meal look, it's a win for everyone. I wish you and your loved ones a very happy Thanksgiving!