Menu: A Family Thanksgivin

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* Exported from MasterCook *

 

Menu: A Family Thanksgiving

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 149

Serving Size : 8 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

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Jicama Coleslaw with Citrus Dressing

Maple and Tarragon Sweet Potatoes

Walnut-Apple Stuffing

Corn Squash and Rice Loaves

Sweet Cranberry Relish

Pumpkin Streusel Pie

 

8 to 10 servings

 

Additions to the menu: Serve Creamy Herbed Cheese Dip or Spinach and

Cucumber Spread with raw vegetables as an appetizer. If desired, serve a

purchased whole wheat bread with the meal. (See separate recipes.)

 

Contains eggs in Corn, Squash, and Rice Loaves. For vegans, make Pueblo

Corn Pie in addition or as a substitution.

 

Contains dairy products. Can be made dairy-free by following the suggested

substitutions in the recipes.

 

A vegetarian menu for Thanksgiving is sure to have its offbeat twists, and

this one is no exception. Nevertheless, in devising this menu, I kept in

mind that it should please the whole family including finicky children and

adults with more traditional tastes. So, although the presentations may be

unusual, the foods used are mostly familiar ones and those most closely

associated with the season being celebrated - corn, squashes, sweet

potatoes, apples, nuts, and cranberries are here in abundance. To top off

the festivities, there's everyone's Thanksgiving favorite, pumpkin pie,

with a tasty crumb topping.

 

SUGGESTED TIMETABLE FOR A FAMILY THANKSGIVING

 

A DAY AHEAD:

 

• Prepare the appetizer dip of your choice and store in an airtight container.

 

• Make the Sweet Cranberry Relish.

 

• Prepare the vegetables for Jicama Coleslaw but don't dress them. Store

in a tightly lidded container.

 

• Prepare the bread cubes for Walnut-Apple Stuffing.

 

SAME DAY, MORNING:

 

• Make the Pumpkin Streusel Pie and bake it. Let cool, then cover with

foil. Let it stand in a fairly cool place; but if your house is warm,

refrigerate it and then take it out about 2 hours before serving.

 

• Peel and cut the potatoes for Maple and Tarragon Sweet

Potatoes. Sprinkle with water and place in a covered container until later.

 

• Trim and prepare the Brussels sprouts or Broccoli for Corn, Squash, and

Rice Loaves. Place in a large covered pot and leave at room temperature

until needed.

 

• Cut the vegetables for the appetizer; cover and store in the refrigerator.

 

STARTING 3 HOURS BEFORE SERVING:

 

• Finish preparing the Maple and Tarragon Sweet Potatoes; cover with foil

until ready to bake.

 

• Prepare the Corn, Squash, and Rice Loaves, with the exception of steaming

the Brussels sprouts or broccoli. Cover with foil until ready to bake.

 

Prepare the Walnut-Apple Stuffing Cover with foil until ready to bake.

 

STARTING ABOUT 1 HOUR BEFORE SERVING:

 

• Assemble the appetizer dip and raw vegetables on a serving platter and

serve to guests who have already arrived

 

• Make the Citrus Dressing for the Jicama Coleslaw. Toss together with the

slaw and refrigerate until needed.

 

• Begin baking Corn, Squash, and Rice Loaves and Maple and Tarragon Sweet

Potatoes.

 

STARTING 30 MINUTES BEFORE SERVING:

 

• Begin baking Walnut-Apple Stuffing.

 

• Steam the Brussels sprouts or broccoli for Corn, Squash and Rice Loaves.

 

 

 

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