There’s so much food served at Thanksgiving, you won’t even notice it if a turkey is missing. But just to be sure, here are three meat-free entrees to give thanks over. In addition to being delicious, they’ll look beautiful on your table – even more beautiful than a turkey!
Roasted Pumpkin Soup – A whole roasted pumpkin steaming with fragrant steamed vegetables looks just as good as it tastes. Here’s a recipe inspired by “The Best Damn Pumpkin Soup” from PureWow.com.
- One 3- to 4-pound cheese pumpkin (These pumpkins are usually flatter and darker than the tradition big orange jack o’lantern type you carved at halloween.)
- 2 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 1 leek, halved and thinly sliced (1 medium sized white or yellow onion should work, too)
- 3 cups chicken or vegetable stock
- 1 tablespoon freshly ground black pepper
- ⅓ cup grated Parmesan cheese (or pumpkin seeds, dried cranberries for garnish)
- Diced carrot, or other vegetable on hand (optional)
1. Use a sharp knife to cut all the way around the stalk of the pumpkin so you can pull the top off in one fell swoop. Trim away any of the strings hanging down from the inside, then scoop out the pumpkin seeds to roast as a garnish for your finished dish.
2. Add the fresh herbs and and possibly some diced carrots or another vegetable if you want the filling heartier.
3. Follow with the vegetable stock. Season with fresh ground pepper and salt, and replace the lid.
4. Put the pumpkin on a rimmed baking sheet that you’ve greased well or lined with parchment paper so the pumpkin doesn’t stick to the pan.
5. Replace the top and bake in an oven set at 375 or 400 degrees (you want the oven hot enough to cook the pumpkin, but not burn it). Remove after an hour and a half, maybe two hours, when the pumpkin inside is cooked through.
6. To serve, put the pumpkin on a platter that you’ve lined with big dark green lettuce leaves.
7. Scoop out portions of the pumpkin mixture into bowls (it will be soupy), and garnish with the toasted pumpkin seeds, grated parmesan cheese, or dried cranberries.
The original version of this recipe appeared as The Best Damn Pumpkin Soup at PureWow.
Butternut Squash with Whole Wheat, Wild Rice, Garlic & Red Onion Stuffing – Stuffing an acorn squash has become common as a meat-free Thanksgiving alternative. I prefer the taste of butternut squash, so when I saw this recipe on VegKitchen.com, it caught my attention right away.
Figure one whole squash for every two people, plus an extra squash or two for good measure. Wrap each one in foil and bake at 375 degrees F for 40 to 45 minutes, or until you can just pierce through the narrow part with a knife. (You can do this step ahead of time.) Let the squashes cool somewhat, then cut in half lengthwise, and scoop out the seeds and their surrounding fibers. While you’re waiting for the squash to cool,
- Bring 2 cups of water to a boil in a saucepan.
- Stir in the 3/4 cup of wild rice (this should be enough for about 4 medium-sized butternut squash), reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.
- Heat a tablespoon and a half of oil in a skillet.
- Chop and add one large red onion and two to three cloves minced garlic and sauté until golden.
- In a mixing bowl, combine the cooked wild rice with the sautéed onion and 2 1/2 cups torn whole wheat bread, 1 tablespoon sesame seeds, some fresh sage, a half teaspoon dried thyme, and other seasonings you like.
- Scoop out the squash pulp, leaving firm shells about 1/2 inch thick.
- Chop or dice the pulp and stir it into the wild rice mixture.
- Stuff the squashes, place in foil-lined baking dishes, and cover.
- Bake in a 350 degree oven for 15 to 20 minutes, or just until well heated through.
- To make a beautiful main dish, create a spiral on a platter by placing each squash with its narrow end facing in.
Portobello Pot Roast – This divine vegan recipe is courtesy of the Happy Herbivore Holidays & Gatherings Cookbook by Lindsay S. Nixon. The basic ingredients include two cups of no-beef broth, a small onion, garlic, parsnips, four portobello mushrooms, water, balsamic vinegar, fresh thyme and rosemary, and vegan Worcestershire sauce.
- Line a large pot with a thin layer of broth (maybe 1/2 cup at most).
- Saute 1 thinly sliced, small onion and 2-4 cloves minced garlic until onion is translucent (not crispy).
- Add 2-3 carrots, sliced, and 1 parsnip that has also been thinly sliced, plus remaining 1 1/2 cups broth.
- Destem the 4 portobello mushrooms and slice them into strips. Layer the portobello strips on top of the veggies, and pour about a cup of water on top.
- Drizzle 2 tablespoons of balsamic vinegar over the mushrooms, then add the herb sprigs on top. Use 6-8 sprigs, depending on how intense you want the flavor.
- Cover and bring to a boil, then reduce heat to low and simmer until veggies and mushrooms are very tender, about 20 minutes.
- Season with Worcestershire sauce to taste.
- To make a beautiful statement for your table, serve on a bed of polenta decorated with a few sprigs of rosemary.
One word springs to mind. YUMMY!
As a special treat and a forerunner to our up-coming New Collection this weekend here’s a little goodie to get you in the mood.
Coming This weekend to the Studio
Don’t forget these are still available on sale folks
Almost ended sale
I wanted you all to know I have indeed read all your comments. Awesome ladies, please keep them coming. Some of you asked questions which I will go into more over the weekend wrap so please do keep posting, asking questions etc and I’ll try and address them all then.
That’s all for today folks. I’ll be busy interviewing for some new office staff to keep the gremlins at bay. Not sure about this one, there is something not quite right about those paws….?
Take care and keep warm
Boo and the Blossoms
No need to suffer the cold, come and join me for Hot Chocolate from a Teapot…. just for you