<p>Ive made tofurkey before. It isnt bad & it makes it more traditional.
I havent made this but it sounds good.
[Seitan</a> Roast Stuffed With Shiitakes And Leeks | Post Punk Kitchen | Vegan Baking & Vegan Cooking](<a href=“http://www.theppk.com/2011/11/seitan-roast-stuffed-with-shiitakes-and-leeks/]Seitan”>Seitan Roast Stuffed With Shiitakes And Leeks – Post Punk Kitchen – Isa Chandra Moskowitz)</p>
<p>I’m actually glad I don’t get vegetarian entree options at my Thanksgiving meal (cooked by a near-vegan, btw). I LOVE filling up on the side dishes… they’re far and away my favorite part. 
THIS vegetarian absolutely considers many side-dishes to be entrees. </p>
<p>With that said, the pumpkin ravioli dish sounds delicious.</p>
<p>Can you guys post the recipes for the onion tart and butternut squash lasagna??</p>
<p>Oops just saw the lasagna link, but would love the onion tart.</p>
<p>When Ds were veggie, I used to buy sausage crumbles to add to the veggie stuffing. With mushrooms, celery and dried cranberries, it was heavenly. I eat anything, but prefer meatless food. </p>
<p>We also made the squash lasagna many years, but if cooking a turkey, I’d leave that step to someone else, as it was time consuming. </p>
<p>jym, for an onion tart, caramelize a few sliced onions, toss with a good grated swiss when cool, and cover with 4 eggs beaten with 1 to 1 1/2 cup half and half or canned milk. Season the milk mix with a little dijon mustard, Worcestershire, and salt and pepper. Bake in pie shell at 450 for 10 minutes or so, turn down to 350 till done. Someone may have a fancier recipe, but that is my basic quiche.</p>
<p>dreaming92…I grew up with a very meat & potatoes type of family. Every meal had to have a protein entree, and I don’t mean eggs or cheese. A protein entree/main course to our family meant something that at one point in time had a Mother. Anything else that was veggie/egg/cheese was considered a “side dish”. Thus, we would have never considered a lovely grilled portobello mushroom or a lasagne a main entree. I would now, but older members of my family would not.<br>
And yes, I am aware that vegetarians “don’t just eat bowls of vegetables, you know”… :rolleyes:</p>
<p>jym, here’s a cheese and onion pie recipe from a friend’s mother, dated 1963, Canada. It’s delicious, albeit not exactly low fat/low cal!</p>
<p>CHEESE AND ONION PIE:</p>
<p>for one ten inch pie crust, UNBAKED:</p>
<p>1/2 lb. swiss cheese, grated
1 large onion, thinly sliced
2 Tlbs. flour
four eggs
1 C half and half
1 C milk
1/2 tsp. curry powder
3/4 tsp. salt
1/4 tsp. nutmeg
a bit of pepper
2 drops or so Tabasco</p>
<p>Mix cheese with flour. Spread in shell. Lay onion rings flatly over the flour/cheese mixture.
Beat eggs and add remaining ingredients.
Pour into the shell. Bake in the preheated 350 degree oven for 50 minutes. Check…if it no longer “wiggles” and the dough looks done, it is ready. (usually takes 60-70 mins.)
You can also take it our when it is partially set and put it back into the oven to finish.</p>
<p>Thanks, all, for the replies. The Lentil Loaf brought to mind Lentil Nut Loaf from Laurel’s Kitchen and my early days in the kitchen. That was many years and recipes ago.</p>
<p>The various pasta dishes sound wonderful and I see that our local (artisanal ;)) pasta guys make a couple of different squash raviolis. My kids are about seven hours away and the working ones need to be in the office Wednesday so I’ve encouraged them to drive on Thursday and will have one of the pastas that night, maybe with roasted Brussels sprouts. For us the actual dinner prep matters as much as dinner; we’ll celebrate the holiday on Friday so everyone can share in the kitchen duties.</p>
<p>I was making an apple crostata yesterday and thought to google “savory crostata”. I came up with this-- [Swiss</a> Chard and Ricotta Crostata Recipe : Anne Burrell : Recipes : Food Network](<a href=“http://www.foodnetwork.com/recipes/anne-burrell/swiss-chard-and-ricotta-crostata-recipe/index.html]Swiss”>http://www.foodnetwork.com/recipes/anne-burrell/swiss-chard-and-ricotta-crostata-recipe/index.html) and am going to try it. I love the rustic look of a crostata and my veggie son is not much for custard based dishes. I may still go ahead and make a corn pudding when we have our traditional turkey and/or black bean burritos the following day. That used to be a favorite of mine.</p>
<p>Just a FYI: remember that many vegetarians do not eat things with meat by-products, such as chicken broth or Worcestershire sauce (which contains anchovies).</p>
<p>Also watch out for stuffing: Pepperidge Farm is one of the few to make a vegetarian stuffing; most others contain chicken. </p>
<p>No, it’s not high-maintenance, and yes, we can taste the chicken stock and yes, it tastes gross.</p>
<p>Vegetarian D2 adores the Celebration Field Roast, which you can get at Whole Foods. It really is tasty. Doesn’t look like much but IMO is much better than Tofurkey etc etc.</p>
<p>Also, try to balance the main dish with the sides. If the sides are veggies, vegetarian stuffing, and mashed potatoes, don’t make a corn casserole main dish: you already have enough carbs. Go for a protein-filled main dish like quiche, lentil loaf, Tofurkey or similar, vegetarian chili, etc.</p>
<p>1moremom just wanted to say how gracious you are to be so thoughtful about your vegetarian friends. My oldest D is a vegetarian but seems to find herself at more than her fair share of barbecues. After a few instances where there was little she could eat, she now discreetly brings a small box of her favorite veggie burgers and asks the host to throw them on the grill. They always oblige and she reports that they are usually all gone along with the rest of the fare.</p>
<p>The information about Worcestershire sauce is good for those who don’t know, but I sure hope most non-vegetarians know you can’t put chicken broth in something and call it vegetarian!</p>
<p>ariesathena, I realize that as a vegetarian you don’t want to eat meat or fish, and it’s good to remind us meat-eaters that Worcestershire sauce is made with anchovies, but you’re doing yourself no favors saying that chicken stock “tastes gross.” Maybe you don’t like chicken stock, but if you expect people to cater to your eating preferences, don’t insult theirs.</p>
<p>Butternut squash enchiladas. Recipe at Vegetarian Times. And my 2 vegetarian daughters are very happy eating the side dishes, of which there are many.</p>
<p>I make lots of vegetarian soups with chicken broth, but of course if I am feeding vegetarians I wouldn’t. I remember at one party telling a vegetarian friend the soup was fine, and then having to take it back as I remembered I had completely forgotten to have a vegetarian broth.</p>
<p>I could imagine planning a vegetarian dish when I was making Thanksgiving dinner, and then through absent-mindedness adding some chicken stock.</p>
<p>Okay, I stand corrected. I really did assume that if someone were cooking knowingly for a vegetarian, then attention to the ingredients would be at the forefront. </p>
<p>Maybe because I have a lot of vegetarian friends and family, I am pretty conscious of being careful.</p>
<p>When I’m cooking a big meal for a group that will include vegetarians, I wouldn’t intentionally plan to put chicken stock in a dish I planned to be vegetarian. But if I’m cooking a big meal, the dietary preferences of vegetarians is not my only concern, and I might make a mistake.</p>
<p>I was just cooking last week for a group that included some vegetarians, my husband who has a milk allergy and my mom who is not suppose to eat spicy food, acid food like tomatoes and a variety of other restrictions. If the cook is dealing with various dietary restrictions, she might get something wrong, and if I made a mistake I’d rather that a vegetarian ate a molecule of chicken than that my mom started throwing up or my husband had to go to the emergency room.</p>
<p>Last year, I had two Vegans at my Thanksgiving table. Not just vegetarian, they were even more strict! I made Turkey, of course, but we ended up having many dishes that Vegans would eat. Also, they each brought a dish they would eat, albeit not an entree. One brought really yummy Sweet Potato, Cranberry & Quinoa pancakes and the other brought Roasted Brussels Sprouts…I also made a Vegan Cashew Hummus and there were lots of choices for everyone to eat. This year I’m going to a relative who is Kosher, which is similar to vegetarian because even though there will be a Kosher Turkey, you cannot serve anything dairy with that, so again we will be aware of food labels, etc. Other side of the family are allergic to Nuts and their mother is lactose intolerant…I LOVE having dairy & nuts at my Thanksgiving table, but it gets very complicated with everyone’s needs, allergy’s and preferences!</p>
<p>Cardinal Fang: you and I both know that I wasn’t insulting anyone. But your need to be offended is fascinating. What’s that all about?</p>
<p>I also never said that I expect others to cater to me; I was responding to a thread on vegetarian entrees that included recipes that are not, in fact, vegetarian. </p>
<p>" and if I made a mistake I’d rather that a vegetarian ate a molecule of chicken than that my mom started throwing up or my husband had to go to the emergency room."</p>
<p>What makes you think that vegetarians wouldn’t throw up from eating meat? After a while, the body loses its ability to digest meat, which can and oes result in nausea and vomiting. As one woman described it to me, “It came out both ends.”</p>
<p>But you describe this as a “preference” that I expect people to “cater to.” Fascinating - very, very fascinating. Are you one of those people who gets a thrill from feeding meat products to vegetarians, just to see if they will notice?</p>