#Vegetarian #Thanksgiving? Yay!
For decades, I’ve been enjoying a vegetarian meal for Thanksgiving. Here is an example from 2014. A “traditional” feel – just without a bird body as a centerpiece.
Vegetarian Thanksgiving Menu:
- Radha’s Main Dish Stuffing (recipe below)* w/ Vegetarian Gravy
- Mashed Potatoes w/ Vegetarian Gravy
- Pearl Onions, baked in Cream Sauce
- Broccolini, steamed, with lemon butter
- Sauteed Portabello Mushrooms
- Baked Macaroni & Cheese
- Cranberry Sauce
- Celery stuffed with Home-Made Pimento Cheese
- Cucumbers & Cherry Tomatoes with Fresh Dill & vinaigrette
- Pumpkin Pie & Whipped Cream two ways – traditional crust & gingersnap crumb crust w/ gingersnap streusel topping
*Radha’s Thanksgiving Main Dish Vegetarian Stuffing Recipe:
- 12 cups fresh whole wheat bread cubes
- 3 cups mashed canned garbanzos (chick peas) (save liquid)
- 2 cups chopped walnuts
- 2 cups sliced celery
- 2 cups chopped onion
- 2 cups sliced green pepper
- 1 can water chestnuts, chopped
- 5 TB Nutritional Yeast Flakes
- 5 TB butter…
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Have some fresh fruit, want a quick dessert, but don’t want to make a whole pie?
I used fresh raspberries – and made another with blackberries. Peaches are next!
I mashed the berries with organic cane sugar and a little flour. Used a small bowl to cut a circle of crust. Added the fruit and sealed it with my fingers. Baked the little mini-pies at 400 degrees until slightly browned.
Quick pie for one or two!
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