Escape From Thanksgiving (No More)

During my vegetarian years, I remember always wanting to escape from Thanksgiving. In fact, I quite often picked that time to travel to South America! But truth be told Thanksgiving does not have to be about the turkey. It can celebrate friendship, coming together and the amazing flavors and textures of fall.
Have you seen the stunning squashes that are available this time of the year? Instead of turkey as the center of the table, I’ve used one of these gorgeous squash stuffed with cannelloni beans, sun dried tomatoes, fresh rosemary and sage, creamy roasted garlic, lots of olive oil and parmesan cheese (vegans can sub nutritional yeast). Butternut squash or pumpkin soup can also be ladled into individual scooped out acorn squash bowls and topped with toasted pumpkin seeds. Quinoa “stuffing” with cranberries, walnuts, celery and mushrooms is an awesome replacement for traditional stuffing! Not to mention so much better for you. Homemade spinach is a beautiful comforting thanksgiving dish that can easily be made vegan by subbing soy, hemp or rice milk in lieu of dairy milk and earth balance for butter- swap wheat flour for rice four and it becomes gluten free. Have you gotten on the roasting every vegetable bandwagon yet? Roasting is by far the most yummy way to bring out the natural carmel-y goodness and toothsome bite of vegetables. Try roasting brussel sprouts and topping with pan sautéed almonds and lemon zest. Sweet potatoes, yellow squash, zucchini, portabellas, green beans, red peppers….throw them all in the oven at 400- 425 for 20- 25 minutes and watch everyone eat there vegetables.
I know I am not alone with distaste for overly processed meat substitutes but with Field Roast, The Meat Grain Company this is not the case. To my knowledge Field Roast has the most superior product on the market. They make a Celebration Roast and a Hazelnut Cranberry Roast en Croute which is perfect for the holidays and unbelievably mouthwatering.
Have great appetizers out for your guests to nosh on while you make the main meal. It can be simple like marinated mushrooms, tapenade and marcona almonds. The key to making vegetarian food great is lots of flavor, different textures and fun. Lacto-vegetarians might offer a cheese tray or make baked brie with apricots. Whole Foods will tell you which cheeses are made from animal and vegetable rennet. Also, simply Googling vegetarian cheeses will give you a safe list. Did you know that there is a vegan artisan cheese company called Dr. Cow? Cheeses are made from macadamia nut, brazil nut or cashew milks and are considered raw! There is even briny luscious vegan caviar available now, it is made from seaweed.
So, what if you are a guest for thanksgiving and not hosting a fantastic super-chic vegetarian meal? Bring a dish that you’d enjoy to share. Somebody will no doubt bring up the fact that you are a vegetarian. Just be nice and non-judgmental of yourself and them. Remember, even if you are eating Chef Boyardee from a can, bless the food, and be grateful for it.
I know some are vegetarians for reasons concerning health and others for moral reasons, or both. If you are interested in adopting a turkey, check out http://www.farmsanctuary.org/giving/adopt-a-turkey/.