Please send some vegetarian recipes to use on Thanksgiving. THANK YOU.?

I am tired of the plain uninteresting vegetables that I serve for vegetarians who attend my thanksgiving. I am not vegetarian, but would like to serve somehting that my friends who are, will enjoy.Please send some vegetarian recipes to use on Thanksgiving. THANK YOU.?
Boil some lettuce.Please send some vegetarian recipes to use on Thanksgiving. THANK YOU.?
I like squash ravioli, which is a bit different, but still a nice 'Thanksgiving' themed dish:





1 packet wonton wrappers (in the produce section of your grocery)


1 packet frozen orange squash, or 1.5 cups cooked butternut squash


1/4 cup chopped pecans


2 teaspoons minced fresh thyme


1 teaspoon minced fresh sage


6 tablespoons butter


Pepper and salt to taste


1 egg





Mix 1 teaspoon thyme, the sage, 2 tablespoons butter and the cooked squash.


Lay out 1/2 of the wonton wrappers. Brush them with egg. Put a spoonful of squash mix in the centre of each raviolo. Then place one wonton on top of each and press down the edges. Let dry for 20 minutes.


Boil them for 7 minutes. Drain, and fry lightly in a pan with four tablespoons butter, 1/4 cup chopped pecans, and 1 teaspoon minced fresh thyme. Serve the sage butter and pecans as a sauce.
Thank you for trying to be accommodating to vegetarians.





Check out www.vegweb.com. They have some holiday recipes that are suitable for vegetarians.
peas.
http://www.bhg.com/bhg/slideshow/slideSh鈥?/a>





http://vegkitchen.com/recipes/vegetarian鈥?/a>
http://www.vegcooking.com/f-thanks05.asp鈥?/a>





This site looks pretty good.
Pumpkin and Black Bean Soup


4-6 servings


Cook 20 min 5 min prep


2 tablespoons extra-virgin olive oil


1 medium onion, finely chopped


3 cups canned vegetable stock


1 (14 1/2 ounce) can diced tomatoes with juice


1 (15 ounce) can black beans, drained and rinsed


2 (15 ounce) cans pumpkin puree


1 cup corn, frozen or canned (drain and rinse if canned)


1 cup heavy cream or milk


1 tablespoon curry powder


1 1/2 teaspoons ground cumin


1/2 teaspoon cayenne pepper (eyeball it in the palm of your hand)


coarse salt


20 sprigs fresh chives, chopped or snipped, for garnish





1. Heat a soup pot over medium heat.


2. Add oil.


3. When oil is hot, add onion.


4. Saute onions 5 minutes.


5. Add broth, tomatoes or tomato sauce, black beans, pumpkin puree and corn.


6. Stir to combine ingredients and bring soup to a boil.


7. Reduce heat to medium low and stir in cream, curry, cumin, cayenne and salt, to taste.


8. Simmer 5 minutes, adjust seasonings and serve garnished with chopped chives.


9. For Vegan option use Soy Cream.





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Broccoli Tarts


1 C. cooked broccoli


1/4 lb. Swiss cheese, shredded


3 green onions, minced


1 C. light cream


3 eggs, beaten


1 tsp. salt


1 stick soft butter


3 oz. soft cream cheese


1 C. flour





Chop broccoli. Mix the next 5 ingredients, then add broccoli.


Blend together the butter and cream cheese. Add flour and mix well.


Roll into balls the size of walnuts. Press into very lightly greased mini muffin tins to form shells. (I used regular sized muffin tins.) Fill shells to the top with broccoli mixture.


Bake at 400 degrees about 20 minutes until golden. Cool about 10 minutes, then turn out.


Serve hot.


Makes 2 1/2 dozen mini muffins or 1 dozen regular sized muffins.





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CORNBREAD





2/3 cup maple syrup*


1 cup plain soymilk


1 cup whole wheat flour


1 cup fine organic cornmeal


1 TB baking powder


1 tsp. kosher salt


1/3 cup canola oil





*This makes a sweet cornbread. If you don't like sweet cornbread, I would suggest increasing the soymilk and/or canola oil.








Preheat oven to 350 degrees F





In a small bowl, mix first 2 ingredients.


In a medium bowl, mix the rest of the ingredients.


Heat the oil in a cast iron skillet on high heat until it is VERY hot.





While the oil is heating, mix the wet and dry ingredients together. Pour 1/2 of the HOT oil into the cornbread mixture. It should sizzle. Put the skillet back on to stove to continue heating. Quickly mix oil into cornbread mixture.





Pour the cornbread mixture into HOT skillet - again, it should sizzle.





Put skillet into oven and cook for 20 minutes. The bottom and edges should get a nice crispy texture.





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SWEET POTATO MEDLEY





1 large bunch kale, spines removed, roughly chopped


3 medium sweet potatoes, peeled %26amp; sliced 1/4 inch thick


1 Tbsp olive oil


1/2 lb mushrooms, sliced


2 cloves garlic


1/4 cup chopped green onions


2 small valencia oranges, peeled, broken in half, and sliced


1 Tbsp lemon juice


2 Tbsp dijon mustard


salt %26amp; pepper to taste








Steam kale until tender but not overly so.


While steaming, microwave sweet potatoes until tender but not overly so.


Heat olive oil in large skillet and saute sweet potatoes, mushrooms, and garlic until mushrooms start to release liquid.





Stir in green onions, and kale. Cook for 1 minute.





Mix lemon juice and dijon together.





Stir in valencia oranges and the lemon/dijon mixture. Cook for another minute or 2.


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Pumpkin oatmeal cookies





Equipment:


baking sheets


2 mixing bowls





Ingredients


2 cups flour


1 1/3 cups rolled oats


1 teaspoon baking soda


3/4 teaspoon salt


1 tsp cinnamon


1/2 teaspoon nutmeg





1 2/3 cups sugar


2/3 cup canola oil


2 tablespoons molasses


1 cup canned pumpkin, or cooked pureed pumpkin


1 teaspoon vanilla


optional: 1 tablespoon ground flax seeds





1 cup walnuts, finely chopped


1/2 cup raisins





Directions


Preheat oven to 350. Have ready 2 greased baking sheets.





Mix together flour, oats, baking soda, salt and spices.





In a seperate bowl, mix together sugar, oil, molasses, pumpkin and vanilla (and flax seeds if using) until very well combined. Add dry ingredients to wet in 3 batches, folding to combine. Fold in walnuts and raisins.





Drop by tablespoons onto greased cookie sheets. They don't spread very much so they can be placed only an inch apart. Flatten the tops of the cookies with a fork or with your fingers, to press into cookie shape. Bake for 16 minutes at 350. If you are using two sheets of cookies on 2 levels of your oven, rotate the sheets halfway through for even baking. You'll have enough batter for 4 trays.





Remove from oven and get cookies onto a wire rack to cool. These taste best when they've had some time to cool and set. They taste even better the next day!
Vegetarian Wild Rice and Mushroom Pilaf





INGREDIENTS:


* 1/2 cup wild rice, uncooked


* 2 3/4 cups vegetable broth


* 3/4 cups brown rice, uncooked


* 1 onion, diced


* 4 cloves garlic, minced


* 2 tbsp olive oil


* 3 cups mushrooms, sliced


* 2 celery stalks, sliced


* 1/2 tsp sage


* 1/2 tsp marjoram


* salt and pepper to taste


* 1/3 cup chopped fresh parsley


* 1/3 cup chopped almonds





PREPARATION:


Bring the vegetable broth to a boil in a large saucepan and add the wild rice. Cook for 15 to 20 minutes, then add brown rice. Cover and cook for another 45 minutes, or until rice is done cooking.





In a large skillet, sautee the onions and garlic until onions are brown and carmelized, about 8 to 10 minutes.


Add mushrooms, celery and spices and cook for another 5 minutes, adding more oil or a little bit of broth if needed.





Add the cooked rice, fresh parsley and almonds, and stir well to combine. Cook for another minute or two, until everything is just heated through.
Try some of these





http://allrecipes.com/Search/Recipes.asp鈥?/a>





Look through them and if you see something that seems interesting or that they might like, go ahead and make it for them. I haven't gotten around to making these yet but I'm sure they're good.





Have a Happy Thankgiving!
I am using this for my brother who is a vegan





Grilled Portobellos Filled w/Wild Rice-Almond Pliaf %26amp; Piqullio Pepper Vinaigrette.





I hope it helps.





8 medium-sized portobello caps


Olive oil


Salt and pepper


Wild Rice Pilaf, recipe follows


Piquillo Pepper Vinaigrette, recipe follows


1/3 cup sliced almonds, toasted








Heat grill to high. Brush both sides of mushrooms with oil and season with salt and pepper. Grill caps until golden brown on both sides and just cooked through, 10 to 12 minutes. Fill the caps with the wild rice pilaf, drizzle the piquillo vinaigrette and sprinkle tops with the toasted almonds.





Wild Rice Pilaf:


1 1/2 cups wild rice


3 cups chicken stock, plus 1/2 cup


2 cups water


Salt


2 tablespoons olive oil


1 Spanish onion, finely chopped


2 cloves garlic, finely chopped


1 cup dry white wine


2 teaspoons finely chopped fresh thyme leaves


2 teaspoons finely chopped fresh rosemary leaves


Freshly ground black pepper


1/4 cup chopped fresh flat-leaf parsley


Place wild rice in a colander and rinse well with cold water. Combine 3 cups of the stock and the water in a large saucepan with a tablespoon of salt and bring to a boil. Add the rice and cook until the grains open and are very soft, 1 1/2 to 2 hours. Drain well.





Heat oil in a large saute pan over high heat. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the wine and cook until reduced by half. Add the cooked wild rice, thyme, rosemary and remaining 1/2 cup of stock and season with salt and pepper and cook until heated through and flavors combine, 15 minutes. Remove from the heat and fold in the parsley.





Piquillo Pepper Vinaigrette:


5 piquillo peppers, chopped


1/2 small red onion, coarsely chopped


8 cloves roasted garlic, peeled


1/4 cup aged sherry vinegar


1 tablespoon honey


1 tablespoon Dijon mustard


Salt and freshly ground black pepper


1/2 cup canola oil





Combine peppers, onion, garlic, vinegar, honey, mustard, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified.
i am going to try tofurkey feast this year. It serves 4 people so others may want to try it. It comes with a cranberry dressing and some other stuff. Maybe you could look into that. I looked up where it is available by searching tofurkey. Not too expensive. Good luck. Also try www.theveganconnection.com, the lady has some awesome recipes.
this was from another question, but i think it will be very helpful on thursday:





http://www.gentlethanksgiving.org/guide/鈥?/a>
Roasted Cauliflower %26amp; 16 Roasted Cloves of Garlic





1 large cauliflower (trimmed and cut into bite size pieces)


16 garlic cloves, peeled and lightly crushed


1-2 teaspoon minced fresh rosemary


1 teaspoon salt


1/4-1/2 teaspoon black pepper


1/4 cup olive oil, plus


more olive oil, to drizzle





Mix oil, rosemary, salt, pepper and garlic together.


Toss in cauliflower and place in a large casserole dish in one layer.


Roast in a preheated over of 450 degrees for 20 minutes give a toss and bake for 10 more minutes.
Vegan friendly recipes via vegkitchen.com:


http://vegkitchen.com/recipes/vegetarian鈥?/a>





Vegetarian recipes offered at boutell.com:


http://www.boutell.com/vegetarian/Thanks鈥?/a>





Fancy vegetable recipes to impress with at epicurious.com:


http://www.epicurious.com/bonappetit/men鈥?/a>





A variety of vegetarian dishes at theveggietable.com:


http://www.theveggietable.com/recipes/th鈥?/a>
Try the frozen stir fry veggies. They have several varieties. Birds eye have some and also Great Value (Walmart brand).


They are super LOW in salt also. I eat meat myself but these veggies are super to my taste buds.