Guest guest Posted October 10, 2001 Report Share Posted October 10, 2001 Brief bit of info. Were vegetarians for about 6 month, Die hard for the last month. Thanksgiving is coming up, no guest, 2 people, WHAT do I fix....? Standard Thanksgiving fare is out so what am I to do. SUGGESTIONS WELCOMED! Jeffrey (from Heart of the Wheat belt, bible belt, and cattle belt.) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 10, 2001 Report Share Posted October 10, 2001 Jeffrey, we talk about this every year. You can check the archives for more recipes, but here's my menu: Acorn squash, halved, served with cranberry sauce mashed potatoes with a white sauce/gravy with thyme and pepper sauerkraut veggie baked beans green bean casserole (you know, french onions inside with the glop cornbread lentil and spinach soup (tomato base) pumpkin pie custard pie Trust me, you will not be hungry. Jo, formerly from the bible and cattle belts Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 17, 2001 Report Share Posted October 17, 2001 Here's my Thanksgiving feast. One year my pumpkin was rotten, so I made it in a ceramic casserole dish. Many complaints, which made me realize it's not just the vegetarians who enjoy this dish. For those that don't like opening attachments, I'm pasting in, but the formatting is nicer in the Word doc, of course. ** I became vegetarian at Woodstock, and never missed meat much, except at Thanksgiving (my favorite holiday). For a few years I just had a hole on my plate where the turkey would be. Then I discovered this recipe, and have made it every year for maybe 25 years. There's no denying it's a bit of work, but so worth it. A few notes on the recipe: You can skip the garlic broth recipe and just use broth (or, heavens! -- water), but it really adds a lot. I usually make the broth the weekend before Thanksgiving. Also, it has become a treasured tradition to have half the (first) risotto the night before. Feel free to add/change ingredients in the second risotto. I frequently add chestnuts, to remind me of my Mom's chestnut stuffing. Walnuts or pecans are also good additions, or replacements for the seeds. Oh, the seeds: Roast raw seeds dry in a cast-iron pan, or in the oven. If you buy roasted and salted seeds, omit add'l salt. One caution: read the entire recipe carefully before you start. Happy Thanksgiving! STUFFED PUMPKIN Adapted from " Vegetarian Epicure " by Anna Thomas (1972) Garlic broth: 2 qts water 1 potato, peeled and cut into lg. cubes 1 rib celery, coarsely chopped 1 smallish carrot, peeled and coarsely chopped 1 bay leaf 1 full head garlic, broken into cloves and peeled 1/4 tsp thyme pinch of sage Combine all ingredients. Bring to boil, then simmer 30-45 min. Discard all veggies and store broth in fridge. (Can adjust ingredients to taste, but be sure to use lots of garlic!) Risotto Milanese: 5 Tbs butter 1 onion, chopped 2 C white rice (preferably arborio) 1/2 C Marsala wine (or sherry, or water) 5-6 C garlic broth (see below) 1/4 to 1/2 tsp saffron salt and pepper In lg. heavy-bottomed pan, melt butter and saute onion until transparent. Add rice; stir to coat all grains. Stir in Marsala; add 5 C hot broth, salt and pepper, and saffron. Stir well. Cover tightly and lower heat. Cook 20 min; check to see if rice is done. If it needs more time, add more broth if needed. Rice should be tender, not mushy, and all broth should be absorbed. Serve half Wed. night, with butter and grated parmesan. Use the rest in the following recipe. Risotto Doug Edwards: (Prepare pumpkin before starting this recipe.) 1 /2 recipe risotto milanese (above) butter and olive oil 6 scallions, chopped 1 lg eggplant (min. 1 lb), peeled and cubed 3-4 carrots, thickly sliced 1+ C cooked kidney beans (canned OK) 1/2 C roasted pumpkin seeds 1/3 C roasted sunflower seeds Heat a bit of olive oil and butter in lg. pan. Saute scallions lightly. Add eggplant and saute about 10 min, until eggplant is tender. Stir frequently to avoid sticking. While eggplant cooks, steam carrots until half tender, just a few min. Combine leftover risotto (from previous recipe) with carrots, eggplant mixture, and everything else. Check seasonings. Pumpkin, 1 medium, about 8 lb (make sure it fits in your oven!) Cut top off (carefully, and save). Scrape out seeds and pulp. Puncture inside walls of pumpkin with a fork here and there. Sprinkle soy sauce inside. Set aside to " marinate " turning every so often. Fill with the risotto; replace the lid, (the same way it was cut out so it's a relatively tight fit). Put pumpkin on pie plate, and bake at 425 1 hr, or until pumpkin is soft and skin begins to char and blister. Serve hot, scooping out soft pumpkin with the filling. Cover w/ tea towel to hold at temp. Jeffrey [ajh] Wednesday, October 10, 2001 9:42 AM Vegetarian-Recipes ; Thanksgiving (HELP) Brief bit of info. Were vegetarians for about 6 month, Die hard for the last month. Thanksgiving is coming up, no guest, 2 people, WHAT do I fix....? Standard Thanksgiving fare is out so what am I to do. SUGGESTIONS WELCOMED! Jeffrey (from Heart of the Wheat belt, bible belt, and cattle belt.) contact owner: -owner Mail list: Delivered-mailing list List-Un: - no flaming arguing or denigration of others allowed contact owner with complaints regarding posting/list or anything else. Thank you. please share/comment/inform and mostly enjoy this list Quote Link to comment Share on other sites More sharing options...
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