<p>If you need to keep kosher how about making a sauce with olive oil and fried sage leaves?</p>
<p>How about a quinoa- and pecan-stuffed acorn squash as a vegan entree? Good protein with the quinoa and pecans, and acorn squash makes it very seasonal. I’d throw in some craisins to make it festive for the occasion.</p>
<p>Pumpkin Chickpea Fritters! Wow, everyone will love that. Even the sauce is ok, although I’ve never used tofu and won’t mention it to my family of meat and potato and bread eaters.<br>
This is perfect Cardinal Fang, and I’d like to try the Pueblo Corn Pie but maybe for another meal. I make individual challah rolls and with the sweet potato casserole my sister makes, along with parve mashed potatoes, we’ll have tons of starches. This is going to be a really fun Thanksgiving, except that I’ll be missing my chief assistant, who is messing up my plans by getting married in two weeks and will be with her in-laws for Thanksgiving! Thanks so much for the recipes!</p>
<p>Mathmom, I’ve never used sage leaves…have you made that sauce? The sage cream sauce that goes with the Pumpkin Corn Fritters uses tofu and mayo (she’ll eat regular mayo she says, just not anything that is obviously eggy).</p>
<p>Another favorite but not necessarily for Thanksgiving is Gumbo (sans all meats). It can be really flavorable and if there are meat eaters, the basic Gumbo can have the meat(s) added. I have been at Southern/Louisiana themed Thanksgivings where they served smoked turkey or deep fried turkey and Gumbo and Red Beans and Rice. Both the gumbo and red beans and rice can be veg/vegan.</p>
<p>Well not so much a sauce as just putting fried sage leaves on the ravioli: [Fried</a> Sage Leaves Recipe | SAVEUR](<a href=“http://www.saveur.com/article/Recipes/Fried-Sage-Leaves]Fried”>Fried Sage Leaves | Saveur)</p>
<p>Maybe a little vegetarian broth to keep things moist?</p>
<p>As for those lentils …There’s several wonderful lentil dishes in Plenty. (The new book Jerusalem has some tasty looking ones too.)</p>
<p>Especially: Celerian, lentils, hazelnuts and mint [The</a> new vegetarian: Celeriac and lentils with hazelnut and mint | Life and style | The Guardian](<a href=“http://www.theguardian.com/theguardian/2007/oct/20/weekend7.weekend6]The”>Celeriac and lentils with hazelnut and mint | Vegetarian food and drink | The Guardian)</p>
<p>And (assuming no milk) I think you could make this one without the Gorganzola (I substituted goat cheese when I made it, but I think no cheese would have been fine.)</p>
<p>[Yotam</a> Ottolenghi?s castelluccio lentils with tomatoes and gorgonzola | Recipes - The Collection | Food and Travel Magazine](<a href=“http://www.foodandtravel.com/food/recipes/yotam-ottolenghis-castelluccio-lentils-with-tomatoes-and-gorgonzola]Yotam”>Yotam Ottolenghi’s castelluccio lentils… | Food and Travel Magazine)</p>
<p>One of my favorite recipes (and I’m not a vegetarian) is any kind of ravioli cooked, then fried in olive oil with nuts (pine nuts or hazelnuts or pecans) and sage leaves, then sprinkled with what is called “finishing salt” at our snooty salt store here in Portland (there’s one in NYC too: [Gourmet</a> Sea Salt, Dark Chocolate, Himalayan Salt Blocks, Cocktail Bitters, and Finishing Salt | The Meadow](<a href=“http://www.atthemeadow.com/shop/]Gourmet”>http://www.atthemeadow.com/shop/)). (Even the most expensive finishing salt is still cheap, and I love salt with a passion.) I serve it as an appetizer for company meals.</p>
<p>Thanks for this thread - I’m getting some nice ideas. We are searching out some new recipes this year. I’ve been trying to keep to low-fat this past year, and this spring, my newly-retired sweetie (retired from work, not sweetie-hood) finally had time to experiment with her diet, and do some elimination trials. While she is not allergic, she has found that when she cuts out certain foods, the pain she experiences from her fibromyalgia and arthritis goes way down. The problem is those pain triggers are: dairy, soy, most beans (lentils seem to be ok), and nightshades (tomatoes, potatoes, peppers, eggplant). If you have any favorites that fit the bill, I’d appreciate hearing about them in a post or a PM. If I can find the recipe she used for last night’s yummy corn chowder and curried lentil patties, I will post those. addition: I forgot to add that she is currently experimenting with reducing/eliminating gluten and seems to be seeing a benefit. not sure that will last long term, though. It is hard, especially with the other restrictions.</p>
<p>I’m not vegetarian, but I find ratatouille served over noodles or rice to be a very satisfying meal. Add a salad and good bread on the side - yum!</p>
<p>I have not read all of the posts–but as a veggie for 40 years (until the last 2)-I made the mushroom strudel and the broccoli strudel from the original Moosewood Cookbook every year. The nice thing is that they freeze well and you just put them on a cookie sheet frozen and all and bake them the day of. Non veggies loved them too.
I only made these for Holidays–they are rich and very special.</p>
<p>Has someone already suggested zucchini cassarole?</p>
<p>DW makes a delightful butternut squash and kale risotto from the Moosewood cookbook (but you can find it online). It uses pecorino or parmesan cheese to add texture, taste, and protein, so it wouldn’t work for vegans or those with reactions to dairy, but it would make a great main dish for lacto-ovo vegetarians and a nice Thanksgiving side dish for the carnivorous crowd.</p>
<p>We also love ratatouille, but for us it’s more of a summer dish based on seasonal vegetables.</p>
<p>Some other vegetarian (not vegan) favorites in our household: mushroom stroganoff, eggplant parmesan, not traditional Thanksgiving foods perhaps, but could be adapted as vegetarian mains and sides for the others.</p>
<p>Another of vegetarian D1’s all-time favorites: French onion soup gratinee, which I make with “No Chicken” broth (a vegetable broth with an imitation chicken taste) instead of the traditional beef broth. She’ll happily eat that as a main while the rest of us have smaller servings as a soup course. It takes some patience to properly caramelize the onions and it’s best with a good baguette and good Gruyere or Comte cheese, but it’s worth it for the deep enjoyment it gives D1, the deep gratitude she gives in return, and the taste we all enjoy.</p>