TheHolidaySpot - Festival and Holidays

Vegetarian Recipes for a Great Thanksgiving Dinner

Turkey is not the only menu you can have on a thanksgiving dinner. Tickle your taste buds with this beautiful collection of non-turkey vegetarian dishes.

Vegetarian Dishes for Thanksgiving

Thanksgiving Bagel Chips


  • Cinnamon- Raisin Bagels
  • Melted Butter
  • Cinnamon sugar


  • Cut cinnamon- raisin bagels and make thin rounds.
  • Brush these sliced cinnamons with melted butter.
  • Scatter cinnamon sugar over it.
  • Bake the item for 10 minutes on 325 degree F.
  • Brush with melted butter on the flip side as well.
  • Again sprinkle more cinnamon sugar.
  • Bake for 10 more minutes.
  • You are ready now with thanksgiving Bagel chips.

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Roasted Thanksgiving Vegetables


  • Remove tops, use 2 fennel bulbs
  • Small potatoes- 1 pound
  • Brussels sprouts- 1 pound
  • Olive oil
  • Kosher salt
  • Fresh black pepper.


  • Trim and cut the Brussels sprouts into two parts.
  • Preheat the oven to 425 degree F.
  • You should cut each fennel bulb into 6 wedges.
  • Wedges should be kept intact.
  • Use a sheet pan and place them on it.
  • Place the potato parts along with the fennel on the pan.
  • Scatter 3 tablespoons olive oil, 1 tablespoon salt and 1/2 tablespoon pepper over the fennel and potatoes.
  • Toss with hands.
  • Brussels sprouts should be placed on a separate sheet pan.
  • Sprinkle olive oil, salt and pepper again according to your taste.
  • Toss once again.
  • Roast the vegetables for 40 minutes on the same oven.
  • Toss.
  • Combine the vegetables properly.
  • Sprinkle salt and pepper according to taste.
  • Taste

Roasted Thanksgiving Vegetables

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Thanksgiving sweet potatoes


  • Sweet and washed potatoes- 2 and 1/2 pounds.
  • Unsalted Butter- 3 tablespoons
  • Shredded fresh ginger- 1 and 12 tablespoons
  • Maple syrup- 1/3 cup
  • Water- 1/3 cup
  • Salt
  • Pepper
  • Almonds- toasted


  • Peel off the potatoes and chop in ¾” pieces.
  • Use lid and cook it for 10 minutes.
  • Remove from oven and uncover.
  • Put the diced potatoes in a large pot and cover it with water.
  • Boil the water properly.
  • Cook it for 15 minutes until you can insert a knife in the centre.
  • Drain and cool it.
  • Melt the butter.
  • Add ginger and cook it for a minute.
  • Add the maple syrup and continue stirring while you are cooking.
  • Cook for 1 minute.
  • Add water and stir.
  • Cook it for 1 more minute.
  • Remove it from heat.
  • Add sweet potatoes while stirring.
  • Transfer it to a dish which is lightly brushed with butter.
  • Use foil to cover it.
  • Take a preheated oven (375F).
  • Heat it for 45 minutes.
  • Stir it after 30 minutes.
  • Take the foil off, stir and continue cooking it for 15 minutes.
  • Serve

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Sweet potato and banana puree


  • Sweet potatoes- 3 pounds
  • Bananas- 3
  • Unsalted Butter- 4 tablespoons
  • Rum- 2 tablespoons
  • Brown Sugar- 1 tablespoon
  • Shredded Nutmeg according to taste
  • Kosher salt


  • Unsalted butter- 1 tablespoon
  • Whole-grain bread crumbs
  • Toasted walnuts- 2 tablespoons


  • Peel off the potatoes and cut them in equal sizes.
  • Barely cover the potatoes with water in a large bowl.
  • Cook it for 20 minutes until the potatoes are soft.
  • Drain.
  • Puree the banana into a food processor when the potatoes are nearly cooked.
  • Include hot sweet potatoes, butter, brown sugar and rum.
  • Also add nutmeg and salt with the mixture.
  • Again transfer it to lightly lubricated baking dish.
  • Melt the butter.
  • Mix in the bread crumbs and walnuts.
  • Cook until it gets color.
  • Place this mixture on top of the item.

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Dinner Rolls

Yield 12 rolls
Time 3 hours (including 2+ hours rising time)

2 large bowls
wooden spoon
electric hand mixer
plastic wrap
muffin tin
pastry brush

Ingredients 1 package yeast
3 T warm water (110°)
1 c warm milk
6 T butter, softened
3 T sugar
1 large egg
1 t salt
31/2 - 4 c flour
1 t oil

Combine yeast with water and let stand for 5 minutes. Stir in milk, 4 T butter, sugar, egg, and salt. Slowly add 2 c flour and beat for 1 minute. Gradually add another 11/2 c flour or more, until dough is still moist but no longer sticky.

Turn out onto floured counter and knead 10 minutes, until smooth and stretchy. Form into a ball.

Oil the other bowl, place dough ball in it, and turn to coat with oil. Cover with plastic wrap, place in warm spot, and let rise until doubled in size - at least 1 hour. Knead for one minute, cover, and refrigerate for 30 minutes.

Divide the dough into 36 equal pieces and roll into small balls. Using a bit of the remaining 2 T butter to grease the muffin tin and enough plastic wrap to cover it. Place three dough balls in each muffin cup, cover loosely, and let rise until doubled, at least 1 hour.

Preheat oven to 375. Melt the rest of the butter and brush the rolls. Bake until golden brown, about 25 minutes. Notes At this point you can freeze the dough. When you're ready to use it, let defrost, then follow above directions to let rise the second time, etc.

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Wild Rice and Cranberry Soup

Yield 4-6 servings
Time 11/2 hours

Tools strainer
heavy saucepan with lid
Dutch oven or large saucepan
wooden spoon

1/2 c wild rice
2 c water
1/2 t salt
4 T butter
1 carrot, minced
1 stalk celery, minced
1/2 c onion, minced
3 T flour
3 c vegetable stock
1/2 c dried cranberries
1 c milk or half-and-half
2 T dry sherry (optional)

Rinse the wild rice, then place in heavy pan with water and salt over medium-high heat. Bring to a boil, reduce heat, cover, and simmer about 45-50 minutes, until slightly chewy. Drain and set aside.

In the Dutch oven over medium heat, melt butter, then add carrot, celery, and onion. Sauté, stirring occasionally, about 8 minutes, until carrot is tender.

Stir in flour, then gradually add stock, whisking constantly. Increase heat to medium-high and continue whisking for about 5 minutes, until thickened.

Add rice and cranberries, lower heat, cover, and simmer, stirring occasionally, about 15 minutes, until cranberries are soft and rehydrated.

Add milk and sherry and heat through, stirring occasionally. Season with salt and pepper, and serve hot, topped with parsley. Notes

You can replace the entire first step with 11/2 c of leftover wild rice.

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Yield 8 servings
Time 11/2 hours

large saucepan or Dutch oven
wooden spoon
9x13-inch baking pan, oiled

1/2 c olive oil
2 c onion, minced
¼ t salt
1 t basil
1 t oregano
21/2 pounds fresh spinach, cleaned and de-stemmed
5 cloves garlic, minced
3 T flour
1 pound feta cheese, crumbled
1 c ricotta or cottage cheese
1 T black pepper
1 pound filo pastry leaves

Preheat oven to 375º.

Sauté onion, salt, basil, and oregano in 2 T oil for 5 minutes.

Add spinach and cook over high heat for at least 5 minutes, until spinach becomes limp.

Turn down to medium, stir in garlic and flour, and cook for another 2 or 3 minutes.

Remove from heat and stir in the cheese and pepper. Taste and add more salt and pepper as desired.

Lay out a sheet of filo in the baking dish (it will overlap the sides). Brush with oil, lay another on top, brush with oil, and repeat for a total of 8 sheets.

Spread half of the spinach mixture over the dough. Lay out another 8 sheets of filo as above. Spread the rest of the spinach on top, then lay out the rest of the filo.

Brush the top with oil and tuck the filo sheets into the pan.

Bake uncovered for 45 minutes, until golden-brown and crispy.

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Shepherd's Pie

Yield 6 servings
Time 1 hour

large sauce pan or Dutch oven
wooden spoon
deep pie plate or baking dish

Ingredients 21/2 T olive or vegetable oil
2 cloves garlic, minced
1/2 c onion, minced
1 large tomato, chopped
6 c mixed vegetables, finely chopped

Some possibilities:
bell peppers
green beans
1 c vegetable stock or water
1 t soy sauce
2 to 21/2 c mashed potatoes

Garnish ideas: paprika, minced parsley, sesame seeds

Heat 2 teaspoon oil over medium heat, add garlic, and sauté for 2 minutes. Add onion and continue sautéing until soft, about 5 minutes. Add tomato and cook for two more minutes, stirring frequently. (If you need to make the mashed potatoes, start them now).

Add stock and vegetables, bring to boil, cover, lower heat, and cook until vegetables are tender, about 5-10 minutes. Add soy sauce and pepper, taste, and adjust seasonings as necessary.

Preheat oven to 350.

Use remaining 1/2 t oil to grease pie plate. Arrange vegetables in it, then cover with a layer of mashed potatoes. Garnish.

Bake until bubbly, about 30 minutes. Serve hot.

For a more substantial dish, you can add/substitute things like pre-cooked tofu, lentils, or seitan.

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Roasted Winter Squash

Yield 6 servings
Time 35 minutes

baking sheet
pastry brush
small saucepan

21/2 pounds winter squash (butternut, acorn, pie pumpkin, etc.)
1/2 c olive oil
2 large cloves garlic, minced
¼ c red wine vinegar
¼ c packed brown sugar
2 T fresh mint, chopped
1/2 t salt
¼ t black pepper

Preheat oven to 450 and oil baking sheet.

Peel the squash (optional), cut in half through stem end, and scoop out seeds. Place cut side down and slice in ¼-inch half circles.

Brush each slice with oil, arrange in single layer on baking sheet, sprinkle with a bit of salt, and bake for 15 minutes, until tender but not mushy. Meanwhile, heat remaining olive oil with garlic for 1 minute. Add vinegar and sugar and stir until dissolved. Add remaining ingredients, including the rest of the salt, and remove from heat.

Arrange squash on plate, top with dressing, garnish with a few mint leaves, and serve.

If you have trouble cutting it, try this handy technique: grap a cheap but sturdy knife and a rubber mallet, cut into the squash with the knife, and then hit the top of the blade with the mallet.

Another way to cook squash is to place 1-inch pieces in a pan with 1/2-inch of water. This takes a lot longer (at least an hour) but tastes delicious and doesn't need to be oiled. Let it cook for 10 minutes or so after the water has boiled away this will make it much sweeter.

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Vegetarian French Onion Soup

Yield 4-6 servings
Time 1 hour

wok, large stockpot, or Dutch oven with lid
wooden spoon
oven-proof bowls (optional)

3 T butter or olive oil
4 large white onions, thinly-sliced
1 t salt
1/2 t dry mustard
dash of thyme
5 cups vegetable stock and/or water
2 T soy sauce
2 T dry white wine (optional)
white pepper
croutons or stale French bread
cheese: Gruyère or Swiss, grated or sliced (optional)

Melt the butter in the wok, saucepan, or kettle at medium heat. Add onions and salt, cook for 10 minutes, stirring occasionally.

Add mustard and thyme, stir well, cover.

Simmer over very low heat for 35 minutes.

Add stock or water, soy sauce, optional wine, and pepper. Simmer for another 10 minutes.

Ladle the soup into bowls and top with croutons and cheese. If your bowls are oven-proof, you can then place the dishes under the broiler for a minute or two to melt and brown the cheese.

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Pumpkin Soup

For 6 servings
You will need
A Serrated knife, a Large, sturdy spoon and a lLarge sauce pan
A Blender or a food processor would come really handy.

11/2 pounds pumpkin (weighed before trimming)
1 leek, washed, trimmed, and sliced into rings
2 potatoes, peeled and diced
2 T olive oil
1 Q vegetable stock
1/2 t salt
1 t pepper
1/2 1 t cayenne pepper
1 T lemon juice
1/2 c sour cream or crème fraîche, optional

Cut the top off the pumpkin, scoop out the seeds and strings, peel the shell, and dice the flesh.

Sauté the pumpkin, leek, and potatoes in olive oil for 5 minutes, stirring frequently.

Add vegetable stock and bring to a boil. Cover and boil the soup for 15 minutes, until potatoes are soft.

Purée the soup and add spices and lemon juice. Ladle into bowls, top with optional sour cream or crème fraîche, and serve.

You can use leftover jack-o'-lanterns, but the soup will taste noticeably better if made with smaller, more flavorful pumpkins. Wondering what to do with the seeds?Vegetarian Thanksgiving Menu Roast them.

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Time 1¼ hours
Yield 6 servings

Remember to have
several plates and a large skillet or Dutch oven with cover. A wooden spoon would also come handy.

1 t oregano
1/2 t rosemary
1/2 t thyme
1 pound zucchini, cubed
1 red and 1 green bell pepper, seeded and chopped or sliced
2 large tomatoes, roughly chopped
black pepper
1 pound eggplant salt
3 T olive oil
3 cloves garlic, chopped
2 medium onions, roughly chopped
3 T fresh basil, chopped
3 T fresh parsley, chopped

Slice the eggplant, sprinkle both sides of each piece generously with salt, and lay out on platters or plates. After 45 minutes, rinse off the salt, pat dry, and cube.

Heat olive oil over medium heat, add garlic and onion, and sauté for 5 minutes.

Add eggplant and herbs, stir well, and cover. Cook, stirring occasionally, for 15-20 minutes, until eggplant is tender.

Stir in zucchini, bell peppers, tomatoes, and black pepper. Cover and simmer for another 10 minutes, until zucchini and peppers are cooked.

Salting eggplant removes the bitter flavor, but you have to be careful. If you leave the salt on for too long, it will permeate the eggplant and unless you're wild about salt ruin the ratatouille. The general rule of thumb is that smaller eggplants are less bitter, so very small ones only need 30 minutes or so of salting, while very large ones may take up to an hour. The eggplant is ready when several tablespoons of tan-colored liquid have oozed out of each slice.

This recipe is quite versatile. It can be served hot, warm, or cold. It can stand alone as a stew; cover pasta, rice, polenta, mashed potatoes, or toast; or fill a crepe or sandwich. I once tried it with some leftover pesto delicious!

The ingredients are also pretty flexible just be sure that they are fresh!

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Cranberry Relish in Orange Cups

(Serves 12)

6 Oranges
1 cup Light Brown Sugar, firmly packed
1 cup Orange Juice
1/2 cup Water
2 Tbs. crystallized Ginger, finely chopped
1/2 tsp. ground Ginger
Dash of ground Cloves
4 cups Cranberries

Cut the oranges in half and remove pulp. Cover and store orange shells in the refrigerator; they will keep well for a couple of days.

To loosen the pulp from the shell, cut around the inside of each orange half with the knife. Using a small spoon, carefully remove the pulp and discard (or reserve as recommended), leaving the orange shell intact.

In a large saucepan, stir together the brown sugar, orange juice, water, crystallized ginger, ground ginger, and cloves. Bring the mixture to a boil over high heat, stirring until the sugar is dissolved. Reduce the heat to medium-high and cook, uncovered, for about 5 minutes, stirring occasionally.

Add the cranberries and return the mixture to a boil over high heat. Reduce heat again to medium-high, and boil for 3 to 5 minutes or until skins pop, stirring occasionally.

Transfer the relish to a covered container and refrigerate for at least 1 hour before serving. You may store in the refrigerator for up to 1 week. Spoon the cranberry relish into the orange shells to serve.


6 servings
In Native American mythology, squash, corn, and beans are known as of the "three sisters." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!


1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds)
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/2 medium green or red bell pepper, cut into short, narrow strips
14to 16-ounce can diced tomatoes, with liquid
2 cups cooked or canned pinto beans
2 cups corn kernels (from 2 large or 3 medium ears)
1 cup homemade or canned vegetable stock, or water
1 or 2 small fresh hot chilies, seeded and minced
1 teaspoon each: ground cumin, dried oregano
Salt and freshly ground black pepper
3 to 4 tablespoons minced fresh cilantro

Preheat the oven to 400 degrees.
To loosen the pulp from the shell, cut around the inside of each orange half with the knife. Using a small spoon, carefully remove the pulp and discard (or reserve as recommended), leaving the orange shell intact.

Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.

Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.

If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.

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Makes 8 to 10 servings

Maple syrup and tarragon, a sweet herb, are wonderful enhancements for the flavor of sweet potatoes.

4 pounds sweet potatoes, peeled and sliced 1/4-inch thick
1/3 cup maple syrup
1/4 cup soy margarine, melted
1/4 cup orange juice
1/4 teaspoon cinnamon
1/2 teaspoon salt
2 teaspoons dried tarragon

Preheat the own to 350 degrees. Arrange the sweet potato slices in overlapping rows in an oiled shallow 2-quart casserole. In a small bowl, combine the syrup, margarine, juice, cinnamon, and salt. Pour evenly over the potatoes. Sprinkle the tarragon over the top. Cover with lid or foil and bake, covered, for 25 to 30 minutes, or until readily pierced with a fork but still firm. Bake another 20 to 25 minutes uncovered, or until glazed and golden around the edges.

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Makes 8 to 10 servings

Jicama, a vegetable quite popular in the Southwest, is becoming increasingly available everywhere else. Though an unusual vegetable, its sweet flavor and crunchy texture have broad appeal. If you can't find jicama, substitute crisp white turnip.
3 cups red cabbage, thinly shredded
3 cups white cabbage, thinly shredded
1 cup peeled, matchstick-cut jicama
2 bunches scallions, sliced

1/2 cup Tofu Mayonnaise
2 teaspoons prepared mustard
1 teaspoon honey (or sweetener)
juice of 1/2 orange
juice of 1/2 lime
freshly ground pepper to taste

Combine the cabbages, jicama matchsticks, and scallions in a bowl and toss together. Combine the dressing ingredients in a small bowl and stir until well blended. Pour over the cabbage mixture and toss well. Cover and refrigerate until needed.

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Cornmeal Topping

5 cups water
1 1/4 cups cornmeal
1/2 teaspoon salt
1 cup grated Cheddar-style soy "cheese"

Heat the oil in a large skillet. Add the onion and saute until it is translucent. Add the garlic and bell pepper and continue to saute until the onion is golden brown. Add the corn kernels, pinto beans, tomatoes, and seasonings. Stir well and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat.

Bring the water to rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping. Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally.

Preheat the oven to 375 degrees.

Oil a shallow, 1 1/2-quart baking dish and line the bottom with half of the cooked cornmeal. Pour over it the skillet mixture and sprinkle with the optional grated cheese. Top with the remaining cornmeal, patting it in smoothly. Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then cut into squares to serve.

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Makes 6 to 8 servings

6 cups firmly packed diced whole grain bread
2 1/2 tablespoons margarine
1 1/2 cups chopped red onion
1 1/2 cups peeled, diced tart apple
3 bunches scallions, minced
2 tablespoons chopped fresh parsley
1/2 teaspoon each: dried thyme, savory
3/4 teaspoon seasoned salt, more or less to taste
3 tablespoons currants
freshly ground pepper to taste
1 1/2 cups Light apple juice

Preheat the oven to 350 degrees.

Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned. Heat the margarine in a large skillet. Add the red onion and saute over moderate heat until golden. Add the apple and saute for another 5 minutes.

In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the apple juice and toss together. Sprinkle in the apple juice slowly, stirring at the same time to moisten the ingredients evenly. Transfer the mixture to an oiled shallow l 1/2-quart baking pan.

Bake 25 to 30 minutes, or until browned and still slightly moist. Stir once during the baking time.

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Traditional Mashed Potatoes

(Serves 12)

4-5 lbs. fresh Potatoes, peeled and cut into evenly sized chunks
1 1/2 cup Milk, heated through to the near scald
4 Tbs. (1/2 stick) Butter
1 tsp. Salt
1/2 tsp. Black Pepper
Optional Additions:
1 cup sharp Cheddar Cheese, grated
2 Tbs. fresh Parsley or Dill, chopped
Place potatoes in large pot and add enough lightly salted water to cover potatoes. Start at a high heat setting, then reduce the heat to medium-high and loosely cover the pot.

Cook 20 minutes or until very tender. Drain potatoes in colander. Return cooked potatoes to the same pot and stir over medium heat for about 1 minute, until excess water has evaporated.

With a potato masher or hand-held electric mixer, mash in the hot milk, butter, salt, and pepper. Beat with a wooden spoon or mixer until potatoes are smooth and creamy. Stir in any optional additions, if desired.

Remove potatoes to a serving bowl and place a pat of sweet creamery butter in the center to melt down from the top of the heaping bowl. Serve warm.

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Makes 8 to 10 servings

A sweet-tart relish, this adds a refreshingly tangy note and a jewel-like color to the meal.

12 ounces fresh cranberries
1-pound can pineapple chunks with liquid
2 medium apples, peeled, cored, and diced
1/3 cup pecan halves
2 tablespoons agar flakes (see note, below)
1/3 cup light brown sugar, more or less to taste
1/2 teaspoon cinnamon

Place the cranberries in the container of a food processor. Pulse on and off until coarsely chopped. Transfer to a mixing bowl. Drain the liquid from the pineapple chunks into a small saucepan. Transfer the pineapple chunks to the food processor along with the apples and nuts. Pulse on and off until coarsely chopped. Add to the cranberries in the mixing bowl.

Combine the agar Rakes with the juice in the saucepan. Bring to a simmer, stirring frequently, and cook until the Rakes are dissolved, about 5 minutes. Pour into the mixing bowl and mix thoroughly with the fruit. Add enough sugar to create a sweet-tart balance to your taste. Stir in the cinnamon. Pour the mixture into an attractive serving bowl and chill for several hours.

NOTE: Agar flakes are readily available in most natural food stores as well as Oriental markets. These tiny, flavorless, colorless flakes, derived from a seaweed, are the best vegetable-derived jelling product available.

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6 to 8 servings


This layered casserole is adapted from a Native American recipe.
1 tablespoon olive oil
1 large onion, chopped
2 cloves garlic, minced
1 medium green or red bell pepper, diced
1 1/2 cups cooked fresh or thawed frozen corn kernels
2 1/2 cups canned or cooked pinto beans
2 cups chopped ripe tomatoes, or one 16-ounce can diced, tomatoes, lightly drained
2 teaspoons chili powder, or to taste
1 teaspoon dried oregano
1/2 teaspoon ground cumin
Salt to taste
Cornmeal topping:
1 1/4 cups cornmeal
1 teaspoon salt
1 cup grated organic Monterey Jack or Cheddar cheese, or equivalent of nondairy cheese, optional

Heat the oil in a large skillet. Add the onion and sauté until translucent. Add the garlic and bell pepper and continue to sauté until the onion is golden brown.

Add the corn kernels, pinto beans, tomatoes, and seasonings. Stir well and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat.

Bring 5 cups of water to a rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping. Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally.

Preheat the oven to 375 degrees.

Oil a shallow, 1 1/2-quart baking dish and line the bottom with half of the cooked cornmeal. Pour over it the skillet mixture and sprinkle with the optional grated cheese. Top with the remaining cornmeal, patting it in smoothly.

Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then cut into squares to serve.

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Makes 1 9-inch pie

Guests often bring additional desserts to Thanksgiving dinner, but if you've had no such offers, you might want to double this recipe and make two pies.

1 2/3 cut pureed pumpkin
1 egg substitute, beaten (comparable to one egg in amount)
1/2 to 2/3 cup light brown sugar, to taste
3/4 cup applesauce
1 teaspoon cinnamon
1/2 teaspoon each: ground ginger, allspice
9-inch pastry crus

Streusel topping

1/2 cup whole wheat pastry flour
1/4 cup wheat germ
1/4 cup finely chopped almonds or pecans
1/4 cup light brown sugar
1/4 teaspoon each: cinnamon and nutmeg
2 tablespoons soy margarine, melted

Preheat the oven to 350 degrees.

Place the pumpkin, egg substitute, sugar, applesauce, and spices in the container of a food processor or blender. Process until very smoothly pureed. Pour into the pie crust.

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A fantastic vegetarian turkey recipe developed by the very well respected vegan chef, Beverly Lynn Bennett:

Unturkey Seitan Roast by Beverly Lynn Bennett

1 cup onion (or shallots), diced
2 T. safflower oil, plus additional for oiling pan
1 T. garlic, minced
2 t. ginger, minced
4 cups vegetable stock or water
2/3 cup nutritional yeast flakes
1/4 cup tamari or soy sauce
1 T. toasted sesame oil
1 t. dried thyme
1 t. rubbed sage
3/4 t. salt
3/4 t. freshly ground black pepper
4 1/2 cups vital wheat gluten
3/4 cup unbleached flour

In a non-stick skillet, sauté the onion in the safflower oil, over low heat, for 7 minutes or until lightly browned. Add the garlic and ginger and sauté an additional 2 minutes. Remove the skillet from the heat. Transfer the sautéed onion mixture to a blender or food processor. Add the vegetable stock, nutritional yeast flakes, tamari, toasted sesame oil, thyme, sage, salt, and pepper, and process for 2-3 minutes or until smooth. Transfer half of the wet ingredients to a small bowl and set aside. In a large bowl, place the vital wheat gluten and flour, and stir well to combine. Add some of the remaining wet ingredients to the dry ingredients, stir well to combine, and continue to add the remaining liquid, as needed, to form a firm dough. Using your hands, knead the dough in the bowl for 2 minutes.

Using a little safflower oil, lightly oil (or spray with a fine mist) a 9x5x3-inch loaf pan. Stretch the dough slightly and then press it into the loaf pan. Pour the half of the reserved wet ingredients over the top of the roast. Bake at 350 degrees for 45 minutes, then remove the loaf pan from the oven and pour the remaining reserved wet ingredients over the top of the roast. Reduce the oven temperature to 325 degrees and return the roast to the oven. Bake an additional 20-25 minutes or until all of the liquid is absorbed and the roast is very firm to the touch. Remove the loaf pan from the oven and set aside for 10 minutes to cool slightly. Transfer the roast to a cutting board and using a sharp knife, cut into slices of desired thickness. Transfer the slices to a large platter for service.

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2 2/3 cups vital wheat gluten (this comes in a box, I like Arrowhead Mills brand)
3 cups water
4 tablespoons Worcestershire sauce
2 large onions, sliced
3 heads of garlic, cut in half like an English muffin
a handful of fresh herbs such as tarragon or sage
2 tablespoons olive oil
1 tablespoon salt

In a large bowl, combine the flour and the water. Stir with a large spoon then when it comes together knead it with your hand in a bowl for 5 minutes. Let rest for 5 minutes.
In a large pot, combine the remaining ingredients with 3 quarts of water and bring to a boil.
Meanwhile, transfer the seitan to a cutting board and flatten it a bit and cut it into 1 inch strips. Add this to the simmering stock and simmer on low for 1 hour. Transfer the seitan to a cutting board, let cool for 5 minutes, then cut them into smaller pieces and serve. Strain the stock and reserve for the stuffing and gravy.

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1 (1 1/4 lb) loaf bread country style cut into 1-inch cubes
1 1/2 sticks margarine
2 onions, chopped
4 stalks celery chopped
2 crisp apples preferably local, chopped
3 cloves garlic, chopped
3 tablespoons chopped rosemary or sage
1/2 cup dried currants
2 cups vegetable stock or seitan stock
1-2 teaspoons salt, pepper to taste but lots of it!
2 cups chopped toasted walnuts (toast for 7 minutes in a 350 oven)

Either let the bread sit out on a baking pan for 2 hours to dry or bake in 300 oven until dry, about 25 minutes.
Meanwhile sauté the onion, celery, apples, garlic and herbs in 2 tablespoons margarine for 10 minutes until translucent. Add the rest of the margarine and melt. Transfer to a big bowl then combine all of the ingredients except the walnuts together in one bowl. Transfer the stuffing to a baking dish and bake at 350 for 20 minutes, with foil on it, removing foil and baking another 15 minutes.
Stir in the walnuts and serve.

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4 medium Portobello mushrooms, stem and cap coarsely chopped
6 tablespoons margarine (preferably organic soy)
1 small onion, finely chopped
2 garlic cloves, minced
5 tablespoons flour
1/2 cup Madeira
4 1/2 cups seitan stock

Place the Portobello's in a processor and run the machine until they are finely chopped. In a big sauté pan, heat 1 tablespoon of the margarine and add Portobello's. Sauté over medium heat, stirring, for 5 minutes, then transfer the mixture to a plate.
Place the pan back on the heat. Add the remaining margarine and melt over medium heat and add the onion. Cook for 2 minutes then add the garlic. Add flour and stir until the flour browns, about 5 minutes. Slowly add Madeira and the stock, constantly stirring with a whisk. Then add the mushrooms back, stir well, then add salt and pepper to taste.

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1 12 ounce bag fresh or frozen cranberries
2 crisp tart apples, peeled and chopped (Fuji or Jonah Gold are good)
1 teaspoon cinnamon or favorite spice (try ground star anise!)
1/2 cup orange juice
1 cup sucanat or any kind of sugar
1 cup raisins
1/4 cup red wine vinegar

Combine all in a pot, simmer for 20 minutes. Let cool.

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(Makes 1 loaf)


1 cup cornmeal
3/4 cup all-purpose flour
11/2 teaspoons baking powder
1 teaspoon salt
1 tablespoon minced fresh or 1 tsp dried rosemary
1 8-ounce carton firm tofu, drained
5 1/2 tablespoons canola oil

Preheat the oven to 350 degrees. Spray 1 9-inch loaf pan with oil-spray. In a large bowl, combine the cornmeal, flour, baking powder, salt, and rosemary and mix well. In another bowl, squeeze the tofu through your hands until it is the consistency of scrambled eggs. Stir in the canola oil and 1 cup water. Add this to the dry ingredients and stir just until moistened.
Pour the batter into the loaf pan, and bake until a knife inserted comes out clean, about 40 minutes.
Cool for 15 minutes, and serve.

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1 large Spanish onion, peeled and thinly sliced
1 cup flour
1 teaspoon salt, and pepper to taste
2 cups vegetable oil of any kind
1 pound green beans
1 tablespoon oil

Toss the green beans with the oil and place in a roasting pan with salt and pepper. Roast the beans at 400 for 30 minutes and remove.
Place the onions in a bowl with the flour and salt. In a saucepan, heat the oil. Once it is very hot, on medium high heat, add half the onions. Make sure you have a paper bag or paper towels lined on a baking sheet for the finished onions. Deep fry the onions until they are golden brown and with a slotted spoon or tongs, remove the onions and let dry on paper. Salt the onions again. Continue in same fashion for rest of onions.
Serve the onions and green beans in one bowl, mixed up a bit. Both these veggies can be kept in a warm oven for up to 2 hours.

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1 lb parsnips washed and cut into 1 inch pieces
2 lb potatoes washed and cut into 1 inch pieces
4 tablespoons extra virgin olive oil
salt and pepper to taste
1/4 cup chopped cilantro

Boil the parsnips in salted water until very soft, about 30 minutes. Do the same for the potatoes in a different pot. While still warm, mash the two together in one of the empty pots, adding the olive oil, salt and pepper, and cilantro. Serve. It can sit for an hour or so or chill overnight and then reheat on stove or in microwave.

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2 lbs beets
8 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
1 bunch arugula
salt and pepper
1 small red onion, thinly sliced
1/3 cup walnuts

Scrub the beets in warm water. Do not peel. Cut the beets into 8 wedges per beet. Toss in 2 tbs olive oil and 1 tbs balsamic in a bowl with salt and pepper and place on a roasting pan. Bake for about 45 minutes in a 400 oven, or until tender on the inside. Let cool at least 30 minutes. Combine the remaining oil with the balsamic and toss with the arugula and walnuts and red onion. Toss well and put on plates, topping with the beets.

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Pie Crust:
2 cups flour
1/2 cup cornmeal
4 tablespoons sucanat (or any sugar)
1 teaspoon salt
1 1/2 sticks soy margarine
1 large sweet potato (1 pound) peeled, cut and boiled until soft
1/2 cup maple syrup
1/2 cup sucanat (or any sugar)
2 tablespoons Asian rice flour (substitute regular flour if unavailable)
1 teaspoon nutmeg
1/2 teaspoon cinnamon
1 stick soy margarine
salt to taste

Combine all dry ingredients for pie crust in food processor. Add the margarine and pulse the machine until the margarine has broken down into tiny bits. Add 2/3 cup cold ice water and pulse the machine just until the dough comes together, adding a bit more water if it is too dry to collect into a mass, but do not let the machine run for more than a second or two or you will make the dough tough. Transfer onto clean work surface, form the dough into a ball and chill 30 minutes.
Make the filling: combine sweet potato in processor with maple syrup. Transfer to bowl and add rest of ingredients.
Then roll out onto a large circle and line a large 12 inch tart pan with the dough. Blind bake (place foil around edges and poke the bottom with a fork several times) the dough for 15 minutes at 350. Add the filling and bake for another 35 minutes or until set. Let cool at least 10 minutes before eating.

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1 small sugar pumpkin about 2 1/2 lbs
4 inches fresh ginger place in freezer overnite
6 cups soy milk, plain
1 cup rice, long grain white
1 cup sucanat
8 ounces soy cream cheese or sour cream

Cut the pumpkin into large pieces and roast at 400 in a baking pan until soft.
In a heavy bottom saucepan heat soymilk. Chop the thawed ginger and squeeze the ginger in your hands over the soy milk so the juice falls into the pan. Discard the ginger. Add the rice and slowly cook the pudding for 1 1/4 hours over low heat, stirring occasionally. Remove from heat. Meanwhile, scoop the flesh of the pumpkin from the skins and puree it in a processor. Add the pumpkin and sucanat to the rice pudding, and the cream cheese as well. Stir well, adding a few pinches salt and some cinnamon if you like. Serve warm or cold.

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2 or 3 zucchini squashes, angle sliced into 1/2-inch (1 cm) chunks
3 large pattypan squashes, cut into 8 wedges
2 large yellow crookneck squashes, angle sliced into 1/2-inch (1 cm) chunks
2 large onions, peeled and cut into 8 wedges
3 ears of fresh sweet corn, kernels cut off the cob
4 tomatoes, cut into 8 wedges each
2 red bell peppers, cored and cut into 1 1/2-inch (3.5 cm) squares
1 can black beans, drained and rinsed
Extra virgin olive oil
Salt and pepper to taste
Fresh thyme leaves (optional)
Large sprig of basil for garnish

Combine all the vegetables and black beans in a 12-inch x 15-inch (30 cm x 37.5 cm) Pyrex baking dish.
Drizzle lightly with olive oil, sprinkle with salt, pepper and thyme leaves, and toss to coat well.
Roast, uncovered, at 375 F (Gas Mark 5) for 35 to 40 minutes, stirring ingredients about half way through. Fork-test for tenderness and adjust baking time if needed.
Transfer to an attractive serving bowl or deep platter, and garnish with basil. Serves 8 to 10 as a side dish.

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Mushrooms, an earthy treasure, never fail to gather aficionados at the table. They make an appealing side dish at the Thanksgiving table because they blend so well with the varied flavors of the harvest bounty.

12 fresh or dried shiitake mushrooms
1/2 pound (225 g) oyster mushrooms, coarsely chopped
1 pound (450 g) cremini mushrooms, sliced
1 C. (240 ml) onions, chopped
1 clove garlic, finely minced
Pinch of dried rosemary
Pinch of dried sage
1 T. extra virgin olive oil
Salt and pepper

1 C. (240 ml) raw cashew pieces
Fresh sage leaves for garnish

If using fresh shiitakes, slice them, and proceed with Step 2. If using dried shiitakes, put them in a medium bowl, and pour boiling water over them just to cover. Allow to stand for 1 hour. Then using a kitchen scissors, snip off the stems close to the base, and slice the mushrooms. Save soak water for a tasty soup base by freezing or refrigerating it.
Put the sliced shiitakes into a large skillet, and add remaining ingredients except the cashews. Sauté over high heat, stirring frequently, until mushrooms and onions are softened, about 2 minutes.
Add cashews and toss well. Transfer to an attractive serving dish and serve garnished with fresh sage leaves. Makes 6 servings.

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2 lbs. carrots, sliced
1 med. onion, sliced
1 green pepper, diced
1 can tomato soup
1 tsp. dry mustard
1/2 c. sugar
1/2 c. vinegar
1/2 c. salad oil

Cook carrots until tender but firm. Layer carrots, onions, and pepper in deep bowl. Put all other ingredients in a saucepan and bring to a boil. Pour over vegetables. Let stand in refrigerator overnight.

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