Thanksgiving

[Guest guest]

Hi all,

 

Like PT and several others, I am the only vegetarian in my household (and

extended family, cirlcle of friends), so Thanksgiving usually contains the

standard fare. But I have learned to make or bring some interesting vegetarian

dishes that the non-veggies devour. The Mandarin-Almond salad used to serve as

a main dish for myself because it contains so many elements of a good meal all

in one place. Now, I tend to make 3-4 dishes.

 

Here are the keepers I'm making this year.

 

Have a great day!

~Nita

 

 

* Exported from MasterCook *

 

Festive Stuffed Pumpkin Stew

 

Recipe By :

Serving Size : 8 Preparation Time :0:30

Categories : HOLIDAYS

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large pumpkin -- around 10 pounds

1 large onion -- diced

1 " piece fresh ginger -- finely chopped

1/3 cup extra virgin olive oil

3 small zucchini squash -- sliced into rounds

8 ounces mushrooms -- sliced

1 can diced tomatoes -- 28 ounces, with juice

2 cups whole grain pasta -- shells or spirals

1 quart vegetable broth

1/2 teaspoon salt

1/4 teaspoon freshly ground pepper

8 ounces neufchatel cheese -- cubed

1/4 cup chopped fresh basil

 

Preheat oven to 350 degrees. With a very sharp knife, cut the top of the

pumpkin off. Scoop out and discard seeds and stringy pulp. Using a sharp knife

and a large spoon, remove as much as the pumpkin flesh as possible, without

damaging pumpkin shell. Chop pumpkin into chunks. Bake the pumpkin shell with

its lid on for 50-60 minutes, or until the inside begins to get soft.

 

Heat olive oil in a large deep skillet or pan over medium heat. Saute onion,

ginger and pumpkin in oil for about 10 minutes. Add the zucchini and mushrooms

and cook a few minutes more. Stir in the tomatoes, pasta and vegetable broth.

Season with salt and pepper. Bring to a boil, then cover and simmer gently 10

minutes or until pasta reaches desired tenderness. Stir in neufchatel and

basil. Spoon into baked (and at least partially cooled) pumpkin shell and

serve.

 

Source:

" Vegetarian and Vegetable Cooking--The definitive encyclopedia of healthy

vegetarian food "

Start to Finish Time:

" 1:10 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 357 Calories; 18g Fat (44.1% calories

from fat); 12g Protein; 40g Carbohydrate; 6g Dietary Fiber; 23mg Cholesterol;

1068mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 3 Fat.

 

NOTES : Several smaller pumpkins can be used instead of one large pumpkin.

 

 

 

* Exported from MasterCook *

 

Harvest Vegetable Casserole

 

Recipe By :

Serving Size : 8 Preparation Time :0:15

Categories : MAIN DISHES--VEGETABLES

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 eggplants -- peeled and cut into 1/2 " cubes

2 bell pepper -- cut into 1/2 " pieces

1 onion -- chopped

2 fresh tomatoes -- chopped

1 can diced tomatoes -- 28 ounces

2 cans artichoke hearts -- drained and quartered

1/4 cup olive oil

1 1/2 teaspoons oregano

1 tablespoon basil

1/4 teaspoon black pepper

1/2 teaspoon salt

1 cup shredded parmesan cheese -- divided

 

Preheat oven to 350 degrees. Heat oil in a large skillet and saute eggplant

until golden. Eggplant absorbs oil easily, so be sure to watch closely and stir

often. Add bell peppers and onions and cook until crisp-tender. Add tomatoes,

artichoke hearts, and spices and simmer a few minutes. Stir in 3/4 cup of the

cheese and pour immediately into a lightly-oiled 9 " x 13 " baking dish. Sprinkle

with remaining cheese. Bake 20 minutes or until bubbly.

 

Yield:

" 1 9 " x 13 " casserole "

Start to Finish Time:

" 0:35 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 168 Calories; 10g Fat (50.1% calories

from fat); 7g Protein; 16g Carbohydrate; 6g Dietary Fiber; 7mg Cholesterol;

332mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 3 Vegetable; 1 1/2

Fat.

 

 

 

 

* Exported from MasterCook *

 

Mandarin-Almond Salad

 

Recipe By :

Serving Size : 8 Preparation Time :0:20

Categories : SALADS

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Salad:

2 heads green leaf lettuce -- rinsed, drained and torn

1 bunch green onions -- sliced

2 cans mandarin oranges -- 11 ounces each, drained

Almonds:

1 cup slivered almonds

1 tablespoon butter

3 tablespoons evaporated cane juice -- sucanat or Rapadura

Dressing

1/2 cup apple cider vinegar

1/2 cup canola oil -- or other light oil

1/4 cup evaporated cane juice -- sucanat or Rapadura

1 teaspoon salt

dash pepper

7 drops hot pepper sauce

 

Prepare salad greens and place in a large bowl with onions and mandarins. In a

small skillet, melt butter and sprinkle evaporated cane juice into pan. Add

almonds and cook over medium heat, stirring constantly, until toasted,

lightly-browned and well-coated. Remove from heat and continue stirring until

mostly cooled; set aside. In a small jar with lid, combine dressing ingredients

and shake well. Just before serving, add almonds to salad greens. Shake

dressing well and pour over salad, toss to coat evenly.

 

Source:

" Taste of Home Magazine "

Start to Finish Time:

" 0:20 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 313 Calories; 25g Fat (68.5% calories

from fat); 5g Protein; 20g Carbohydrate; 4g Dietary Fiber; 4mg Cholesterol;

298mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 0

Fruit; 4 1/2 Fat; 1/2 Other Carbohydrates.

 

NOTES : This salad doesn't keep well. Discard any leftovers, if there are any.

 

 

 

* Exported from MasterCook *

 

Maple Pecan Pie

 

Recipe By :Nita Crabb

Serving Size : 8 Preparation Time :0:10

Categories : DESSERTS

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 whole wheat pie crust -- unbaked

1 cup evaporated cane juice -- or sucanat

1/2 cup maple syrup

2 tablespoons honey, optional

3 tablespoons butter -- melted

1 teaspoon vanilla

1 1/2 cups pecan halves -- broken

 

Preheat oven to 400 degrees. Mix all ingredients together in a large mixing

bowl and pour into unbaked pie crust. Bake for 10 minutes at 400 degrees, then

reduce oven temperature to 350 degrees and bake for 40-60 minutes, checking

often, until firm. Remove from oven and cool on wire rack.

 

Start to Finish Time:

" 1:10 "

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 463 Calories; 26g Fat (49.0% calories

from fat); 4g Protein; 57g Carbohydrate; 3g Dietary Fiber; 40mg Cholesterol;

260mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 5 Fat; 2 Other

Carbohydrates.