Thanksgiving entr

Parent Cafe
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<p>If you were feeling lazy I bet you could make that phyllo dish baklava style.</p>

<p>I remember one dinner many, many years ago when we lived in Tanzania, when being vegetarian was much less common. My mother had been feeding a bunch of visiting college students who were vegetarians and not doing that good a job of it. One day, the lobster guy came and my mother asked them if they wanted lobster, they all said yes. Her theory now is that the were all starving!</p>

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<p>I don’t know lje62; my d who has been a vegetarian for just a year now had a total meltdown because she discovered a meal she had eaten had some bacon bits in it…her revulsion and bodily revolt was for me out of proportion to what she had eaten…but not for her…just judging from my d’s reaction, I cannot imagine a vegetarian breaking form and not being badly affected…but that goes to show…we are all whatever we choose to be.</p>

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<p>@justforthis, something like that happened to my daughter shortly after she became a vegetarian . She did a semester in Spain and they were staying with Spanish families that made mystery foods, one of which was a dish that involved the blood of an animal. She didn’t get physically ill , but she was upset</p>

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<p>For holidays, my mom always makes a huge homemade pizza with fancy toppings like sauteed mushrooms and eggplant with galic and fresh tomato. So good and we don’t feel like wanting to eat any meat.</p>

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<p>Mathmom, you cant call your soups vegetarian if you put chicken stock in it.<br>
For the OP, Im mostly vegan but become vegetarian at special holidays and meals especially if I’m preparing food for a crowd. I usually make a Root Vegetable Gratina with rutabagas, butternut squash, potatoes, parsnips with fontina, cream and breadcrumbs and a Winter Greens galette which is so delicious and satisfying as its own meal with a parmesan cracked peeper crust that was adapted for vegetarians. Ive made tofurkey and field roasts. Ive also done a very Vegetable lasagna with spinach and Carrots. There are lots of option to make your holiday meal very special.</p>

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<p>Here is a wonderful list of thanksgiving Vegetarian meals and Recipes from the New York Times (2010-2012).
<a href=“Well’s Vegetarian Thanksgiving 2010 - Interactive Feature - NYTimes.com”>Well’s Vegetarian Thanksgiving 2010 - Interactive Feature - NYTimes.com;
<a href=“Well’s Vegetarian Thanksgiving 2011 - Interactive Feature - NYTimes.com”>Well’s Vegetarian Thanksgiving 2011 - Interactive Feature - NYTimes.com;
<a href=“Well’s Vegetarian Thanksgiving 2012 - Interactive Feature - NYTimes.com”>Well’s Vegetarian Thanksgiving 2012 - Interactive Feature - NYTimes.com;

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Would you consider sharing this recipe?</p>

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<p>Yes Zoosermom, l’ll post it. Im looking now.</p>

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<p>milkandsugar I don’t call my soups vegetarian when I use chicken stock. I think of them as vegetarian soups because I get my old copy of* Moosewood *out and use chicken stock instead of water or vegetable stock, but I would never ever tell a vegetarian they were okay. Not on purpose at least. When I know I’m cooking for vegetarians I don’t use meat stocks.</p>

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<p>This is the full recipe. It makes 2 galettes. To make it vegetarian, the pancetta can be held. But it is so delicious with it.
Wintergreens Galette( Mathew Lanes, chef Gourmet Garage)
Dough:
3C All purpose flour
1C grated parmesan
1TBLS coarsely ground black pepper
1 1/2 sticks cold butter
1/2C cold water</p>

<p>For the filling:
1/2LB pancetta diced
1/2C water
1 large bunch kale, roughly chopped
1 large onion peeled, halved and thinly sliced
2cloves garlic, peeled and chopped
Salt and freshly ground peeper to taste
1/2 LB gorganzola</p>

<p>Prepare dough, place flour, cheese and pepper in the work bowl of electric mixer. Mix briefly on low speed. Cut butter into small pieces and add to the flour mixture. Mix for about a minute, then add water and increase speed. mix until all ingredients are incorporated, about 45 secs. Remove dough from bowl and shape into 2 disks, and refrigerate for 1 hour.
Meanwhile make the filling: In a large saucepan, saute pancetta. Add the water and stir. Add the kale, onion, garlic and cook over medium heat for 10 minutes, stirring, until kale is soft and wilted. Season with salt and pepper.
preheat oven to 375 degrees. Remove dough from refrigerator. Roll out one disk at a time into a circle approx 10-12 inches wide. Place half the filling in the center of the each dough and spread evenly toward the edges, leaving a small border of dough plain. On each galette place 5-6 pieces of gorgonzola over the filling(I use More). Fold the border edges up about three inches slightly over filling all around. Place galettes on cookie sheet and bake for 30 minutes or until crust is golden brown.
Seems like a lot of work, but it really isn’t.</p>

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<p>One cooking secret from my good vegetarian friend–
[Seitenbacher</a> Vegetarian Vegetable Broth and Seasoning, 5-Ounce Cans (Pack of 6): Amazon.com: Grocery & Gourmet Food](<a href=“http://www.amazon.com/Seitenbacher-Vegetarian-Vegetable-Seasoning-5-Ounce/dp/B000FAPM2Q/ref=sr_1_1?ie=UTF8&qid=1383054212&sr=8-1&keywords=seitenbacher]Seitenbacher”>http://www.amazon.com/Seitenbacher-Vegetarian-Vegetable-Seasoning-5-Ounce/dp/B000FAPM2Q/ref=sr_1_1?ie=UTF8&qid=1383054212&sr=8-1&keywords=seitenbacher)
It really has nice flavor; I’m going to put it in my kids’ Christmas stockings. (I just used it last night in some savory grits.)</p>

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<p>Not particularly Thanksgiving, but using polenta as a base a casserole with vegetarian refried beans and Mexican spices can make a tasty Tamale Pie to be topped with shredded lettuce, chopped tomatoes and fresh pico when served. Diced jalapenos, chopped onions, cilantro and avocado slices can be offered as a build your own.</p>

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<p>I do that. I also like serve ratatouille over polenta with some shredded jarlsberg on top. Or with greens saut</p>

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<p>Instead of vegetable broth as a base for some soups and stews, i like to use the No-Chicken broth that comes in a box. Really adds a layer of depth.
What I love about vegetarian cooking is the creativity that goes along with it. The different flavors, layers and textures that keeps it from being boring and the " same 'ol stuff.</p>

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<p>^ I don’t think that’s unique to vegetarian cookery. That’s just good cooking IMO. Though sometimes plain and simple is also what I’m in the mood for. I actually think part of the charm of Thanksgiving is that there is no real pressure to try new dishes. Most of the family just wants exactly the same meal year after year, and since we really only eat it once a year - it’s more ritual than boring. That said I’m happy to cook for the vegetarians and pescatarians if they come for the holiday.</p>

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<p>This is the first year my son’s serious girlfriend will be joining us, and she is a vegetarian. We keep kosher. This is going to be a little tough. I can adapt most recipes, but not those with cheese. I’d like to make something special for her that we can all enjoy. She loves lentils, and each time she comes I try a new recipe out. She appreciates it and since I love to cook, I enjoy it. But I don’t know what to do as a main entree for her for Thanksgiving. She says her mom buys sides at Publix! I like making a pumpkin soup and serving it in hollowed out little pumpkins. It looks really nice and it’s fun. But an entree? I’m stuck. We’ll have all the usual, but I’d like something less side dish and more meal for her.</p>

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<p>Threekids, I’d look to beans and nuts. I have the same problem when vegetarians come to dinner and I’m just making one entree: my husband is allergic to milk, so I need recipes that have neither meat nor milk products. I make dishes with beans.</p>

<p>Something with beans, corn and squash would be in the spirit of the holiday.
[Bean</a>, Corn and Squash Stew Recipe - Alex Aguilera | Food & Wine](<a href=“http://www.foodandwine.com/recipes/bean-corn-and-squash-stew]Bean”>Chickpea and Lentil Soup Recipe - Quick From Scratch Soups & Salads)</p>

<p>Check out vegan Thanksgiving recipes for more ideas.
[Pueblo</a> Corn Pie<a href=“I’d%20omit%20the%20optional%20fake%20cheese”>/url</a>
[url=&lt;a href=“Home - HealthyHappyLife.com - by Kathy Patalsky”&gt;Toasty Pumpkin Chickpea Fritters - HealthyHappyLife.com]Toasty</a> Pumpkin Chickpea Fritters!](<a href=“http://www.vegkitchen.com/recipes/special-occasions-and-entertaining/pueblo-corn-pie/]Pueblo”>Pueblo Corn Pie)</p>

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<p>The Pumpkin Chickpea Fritters sound amazing. i am going to give them a try for dinner one evening. Still think the best suggestion that was posted for the vegetarian Thanksgiving entree was the pumpkin ravioli in the butter sauce. That just makes my mouth water.</p>

<p>My own vegetarian daughter is happy with all the sides, so I don’t have to do anything special. Might do the ravioli anyway, it sounds so good.</p>

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<p>Stuffed Delicata Squash.
Slice in half lengthwise and remove the seeds. Top with your favorite stuffing, which in my case has onions, apples, and pecans and sometimes an egg or two (if I’m not serving vegans). Top with really good parmigiana cheese (if no vegans) and bake until golden brown.</p>

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<p>Not kosher if you’re serving turkey though. Unless you use margarine in the butter sauce, which, no, don’t do that.</p>