I know I’m stating the obvious when I say your Turkey Day feast doesn’t just have to be about turkey. Sure, cook up some bird for the inevitable meat-eaters at the table, but there’s no need to include meat in every dish. Not with all of these amazingly delicious vegetarian Thanksgiving recipes to choose from.
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I’ve come to a startling realization this past year or so.
I prefer my mashed potatoes lumpy.
For years and years, I whipped potatoes into a frenzy in a frenetic attempt to achieve the perfect silky-smooth consistency. Then I heard somewhere that you shouldn’t beat your potatoes with a mixer to within an inch of their lives, because it breaks down the starches in the potatoes and makes them gummy. I bought it. And so the next batch was all by hand with a potato masher. Were they super, duper smooth? No. Were they oh-so delicious and, with their little lumps here and there, unmistakably and perfectly homemade? Oh, yes.
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Cranberry sauce is arguably one of the best parts of Thanksgiving – especially the homemade stuff. Which is probably why I tend to go overboard and whip up way more than is needed. If a little is terrific, a lot is even better! Right?
So inevitably, we end up with leftovers. While there are a gazillion things you can do with the delicious stuff, this is one of my favorites – Leftover Cranberry Sauce Muffins. They’re hearty and tangy and perfect for that lazy morning after.
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Rumor has it that the mighty cupcake is losing favor and pie popularity is surging. I’m not sure I’m down with the idea of certain sweets going in and out of fashion, but I’m a big fan of making room for everyone. Especially when it comes to desserts.
Today, though, for one day, I’m okay with favoring pie. It is, after all, National Pie Day. That’s right; a holiday all about pie! According to holidayinsights.com, it’s a day for baking pies, sharing pies and trying new pie recipes. And hey! I’ve got a new recipe for you right here!
I first made this Sweet Potato Pie for Christmas just this year. It’s one of those rare recipes that hit the perfect note the very first time I attempted it, and I doubt I’ll ever stray from this version. I’m just going to put all modesty aside and declare it pretty much perfection.
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This simple vegetarian stuffing recipe is made special with a handful of sourdough bread thrown into the mix, caramelized onions, and delicately-delicious chanterelle mushrooms.
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I’m going to tell you a little vegetarian secret. Chicken broth is the absolute bane of the vegetarian’s existence. Chicken broth and anchovies. Man, it’s like butternut squash soup and pasta puttanesca and traditional Thanksgiving stuffing are their Trojan horse. The dishes look vegetarian, but nuh uh – gotcha!
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