Hi friends, a number of you have mailed me over the past week asking about vegetarian thanksgiving recipe ideas, so I thought it might be high time to update this page. There are also recipes I’ve come across on other sites that looked like they’d be exciting to try, so I added a number of those here as well. I hope those of you celebrating Thanksgiving this week have a wonderful time with friends, and loved ones. I’ll be back after the holiday with a special soup recipe I found browsing an old Persian cookbook from the 1960s. Its ingredient list is a bit unexpected, a challenge to cook, and incredibly tasty. xo -h
Roasted Vegetable Orzo – Roasted delicata squash and kale tossed w/ orzo pasta & salted yogurt dressing.
Golden-Crusted Brussels Sprouts – A quick and easy brussels sprouts recipe that will convert the biggest skeptics. Vibrant green, tender brussels sprouts that become deeply golden and crusty where they touch the pan, dusted with cheese.
Heirloom Apple Salad – heirloom apples, shaved celery, and toasted nuts of your choosing. The dressing is crème fraîche spiked with rosemary, garlic and champagne vinegar.
Roasted Delicata Squash Salad – So tasty! Pretty, scalloped-edged cross-cuts of the delicata squash, a few small potatoes, chopped kale, radishes, Marcona almonds – and a bold miso harissa dressing.
Roasted Pumpkin Salad – A roasted pumpkin salad made with wild rice, tiny, caramelized red onions drizzled with a simple, honey-kissed, creamy sunflower seed dressing.
Raw Tuscan Salad – A red chile spiked, shredded raw kale salad tossed in a vibrant, lemony-pecorino dressing.
Kale and Olive Oil Mashed Potatoes – A favorite mashed potato recipe and slight twist on a classic – creamy mashed potatoes flecked with finely chopped greens and garlic. Adding a green like kale, and golden threads of drizzled olive oil is a great way to add color and nutritional umph to America’s favorite starch-packed side dish.
Pomelo Green Beans – A one-pan green bean side with a walnut-garlic dressing and highlighted with pomelo segments. Transform it into an easy main with the addition of some seared tofu or a poached egg.
Vibrant Tasty Green Beans – Or, this one, another favorite green bean recipe – dill, green beans, leeks, salt and olive oil. That’s it – five ingredients, one skillet – tasty green beans.
Quinoa Skillet Bread – If you’re ready to switch it up a bit, this is a completely over-the-top alternative to your favorite corn bread recipe. Or, better put – a rustic, minimally structured, custard-topped, crusty-edged, herb-scented corn-quinoa skillet bread.
Vanilla Mashed Sweet Potatoes – Those of you who are long-time readers are likely tired of hearing out this one – but I love it. Plump vanilla beans, cream, orange zest, and butter are combined with sweet potatoes that have been roasted in the oven. A quick whirl in the food processor produces a smooth, creamy, subtly sweet puree haunted by the delicious vanilla and citrus undertones. The consistency is that of a thick frosting.
Hazelnut & Chard Ravioli Salad – I made this a couple years back, and it makes a great vegetarian main dish. Plump raviolis tossed with toasted hazelnuts, sautéed ribbons of chard, and caramelized onions are at the heart of this ravioli salad recipe. It’s finished off with a dusting of cheese, snipped chives, and lemon zest. You can prepare most of the components ahead of time.
Spice-kissed Pumpkin Pie – Favorite, easy pumpkin pie recipe. Made from a rich, roasted pumpkin and coconut milk base, and baked in a hazelnut-lined crust – delicious!
Yeast-raised Cornbread – Not your typical cornbread recipe. This is a yeast-leavened corn bread recipe, heavily flecked with kernels of bright yellow corn and generously spiked with chives. Perfect for stuffing and soup-dunking.
Shredded Brussels Sprouts & Apples – Another favorite way to cook brussels sprouts. Shredded brussels sprout ribbons, apples, garlic, pine nuts, and tofu in a skillet with a hint of maple syrup.
– A Favorite Pie – You could do apple-huckleberry, straight berries, pear-cranberry, etc.
And these? These look delicious as well.
Kale & Brussels Sprout Soba Noodles (Deborah Madison via Sprouted Kitchen)
Coconut Creamed Spinach (Love & Lemons)
Shaved Cauliflower Salad (Happy Yolks)