Autumn vegetable tagine with lentils
Alcoholic beverages
Most dishes on the Holiday Table are not really vegetarian friendly even if it appears to be so. Marshmallows are a no no [ contains gelatin]. Of course anything with gelatin is out. Things cooked in chicken/ beef stock won't do and most vegetarians avoid eggs. Some cheeses are not vegetarian either. See what I mean. So I wanted to develop a recipe that would bypass all these pitfalls and practically be a meal, it might be the only thing a true vegetarian could eat at someone else's Holiday Table. Then I thought why not make it vegan too! I wanted to use seasonal vegetables with colors reflecting the earthy autumnal hues that we see everywhere during the holidays. Most importantly all guests, vegetarians and non should love the dish.If it can also be prepped a couple of days in advance to make it easy for the host to concentrate on the regular Holiday cooking, that would be a bonus.I have taken culinary license in calling this dish a Tagine, it is not cooked in the pot by that name but the flavors are based on a traditional Tagine preperation.
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