Flexible Vegetarian Thanksgiving Recipes

While not everyone may become a vegetarian or vegan, we call can all add additional vegetable foods to our diets for increased health.

The meat/no-meat debate is gaining heat every year. In fact, some agricultural breeders are adding vegetables to their livestock feeds, including their Thanskgiving turkeys. From time to time, it has been discovered that commercial livestock were eating their own brand of meat and byproducts and this has been another reason for many individuals to become vegetarian. Another issue in meat production is the possibility of breeding pain-free agricultural animals -- This might elimanate pain, but coult it also lead to rougher and more inhumane handling overall?

The following recipes are vegetarian, but can be adapted for meat dishes or used with them for the Thanksgiving and Christmas holidays.

INGREDIENTS

For Sauce:

• Olive oil for saute
• 3 Cloves garlic, peeled
• 1 Medium sized white onion
• 2, 15-16oz. cans of tomato puree
• Fresh basil, oregano, cilantro, chopped, to taste
• Salt and pepper to taste

INSTRUCTIONS

• Finely chop garlic and onion
• In a large skillet over medium heat, saute vegetables in olive oil.
• Add all of the tomato puree at once and stir.
• Add all seasonings, stir, and simmer over low heat.

For Filling:

• Pot of boiling water
• Olive Oil for saute
• 1/2 Red bell pepper
• 2 Carrots, cleaned
• 1 Broccoli head, cleaned and separated
• 1 Zucchini
• 4 Large mushrooms
• 8 oz Ricotta cheese
• 12 oz Shredded Mozzarella
• 1 Pound of lasagna noodles
• Parmesan, grated for final garnish

INSTRUCTIONS

• Pre-heat oven to 375 degrees F.
• Chop vegetables and saute in olive oil.
• Into a pot of boiling water, put pasta and boil 8 minutes or to al dente, and drain.
• Spread 1/4 of the sauce in a rectanglar baking dish.
• Use 1/3 of the cooked noodles and spread with sauce.
• Place 1/2 of the vegetables, Ricotta, and Mozzarella as a layer over the noodles.
• Repeat with another 1/3 of the noodles and the rest of the ingredients.
• Cover the dish with foil and bake 30 minutes.
• Remove foil and sprinkle the top with Parmesan to bake 5 minutes.
• Remove from the oven and rest the dish 10 minutes and serve.

INGREDIENTS

• Olive oil for saute
• 3 Cans dark red kidney beans, chopped
• 3 Large white onions, chopped
• 2 Green bell peppers, chopped
• 2 Large ribs celery, chopped
• 3 Cloves garlic, peeled and chopped
• Spices: 1 tsp each of basil, cilantro, and cumin; 1 Tbsp chili powder; salt and pepper to taste
• 2 Cans diced tomatoes and juice, with green chillies
• 1 Bay leaf
• 1/4 Cup dry white wine
• 1 Cup cashews
• 1/4 Cup raisins - golden or dark
• 2 Tbsp Cider vinegar

INSTRUCTIONS

• Saute onions, bell pepper, celery, and garlic in a large pan or Dutch oven with oil. 
• Add spices, stir constantly, adn continue to cook until fragrant.
• Add tomatoes, bay leaf, cashews, raisins, and wine; stir.
• Add beans, reduce heat, and simmer covered 30 minutes. If the pot becomes too dry, add water or some tomato juice.
• Add cider vinegar, stir, remove Bay Leaf, and serve.  

INGREDIENTS

• 2 Tbsp margarine
• 1 Yellow onion, chopped
• 1 Carrot, chopped
• 1 Large rib celery, chopped
• 1 Tbsp tomato paste
• 1 Cup chopped tomatoes
• 2 Whole eggs or equivalent of egg substitute
• 1 Tbsp chopped parsley
• Salt and pepper
• 2 Cups chopped nuts
• Chopped green onions and parsley for garnish. Add a few red onion rings if you like.

INSTRUCTIONS

• Pre-heat oven to 425 degrees F.
• Melt margarine in a large pan; add onion, carrot, and celery; cook until softened.
• Add tomato paste and tomatoes, stir, and cook 5 minutes.
• In a large bowl, beat together eggs, parsley, and salt and pepper.
• Stir in nuts and cooked vegetables.
• Cooking spray a baking dish and add all food mixture.
• Bake 30-35 minutes.
• Upturn loaf onto a serving platter and garnish with green onions and parsley and red onion rings (optional).

INGREDIENTS

• 2 Tbsp vegetable oil
• 1 Large white onion
• 1 Cup each fresh weet potato and pumpkin, peeled and cubed
• 1 tsp marjoram
• 2 tsp each ground ginger and cinnamon
• Salt and pepper to taste
• 1 Tbsp chopped green onion
• 4 Cups vegetable stock
• 2 Tbsp sliced almonds
• 1 Green chilli seeded and chopped
• 1 tsp light brown sugar or honey
• 4 oz grated coconut
• Chopped fresh cilantro for garnish

INSTRUCTONS

• In a large saucepan or Dutch oven heat the oil, add onion and cook 5 minutes.
• Add cubed vegetables and toss over medium heat 5 minutes.
• Add marjoram, ginger, cinnamon, salt, and pepper.
• Redcue heat and simmer 10 minutes, stirring often.
• Add the green onion, stock, almonds, green chilli, and sugar or honey.
• Simmer 10-15 minutes until the vegetables are tender.
• Taste and re-season.
• Add coconut and stir.
• Garnish with cilantro and serve.

This vegetarian sauce is great over the vegetable loaf above, burritos, enchiladas, omelets; even chicken, turkey, and pork chops.

INGREDIENTS

• 1 Medium white onion, chopped
• 4 cloves garlic, chopped
• 1 Tbsp olive oil
• 6 Cups vegetable stock
• 12 Green chillies, roasted, peeled, and chopped
• 2 Tbsp fresh cilantro, chopped
• 2 Tbsp. flour or cornstarch
• 1 Cup of hot water
• Salt & pepper to taste

INSTRUCTIONS

• Sauté the chopped onion and garlic in a skillet or Dutch oven with olive oil.
• Add in the green chilies and vegetable stock and stir.
• Add salt and pepper to taste. Adjust seasonings as you like.
• Mix the flour or cornstarch in a cup of hot water; add to skillet and stir well.
• Simmer over medium low heat for 35 - 45 minutes, stirring occasionally.
• Add cilantro, stir, and serve.