Roasted squash basted with a spicy sauce hugs a quinoa pilaf loaded with dried fruit.
As we approach the meat-centric holiday of Thanksgiving when turkey is the covergirl of food magazines in the US this month, I’ve been compiling ideas for vegetarian dishes that could be served as a side dish or as the main event. I personally think turkey is way over-rated, and pales (no pun intended) next to a standing rib roast, pulled pork, or short ribs, all of which are far more tempting. I suppose I could drown it in enough gravy to make it palatable, but there’s a reason I rarely made turkey except at Thanksgiving. And now that I’m mostly vegetarian, it’s easy to pass up, no matter how crispy that skin is. Vegetables, fruits and whole grains will win that contest with me every time.
Today, I’m excited to announce, Yummly is featuring one of my vegetarian Thanksgiving dishes. For the uninitiated, Yummly is a great recipe search site that indexes recipes from the big dogs like Epicurious, Martha Stewart, and Simply Recipes; and includes recipes from bloggers as well. To get the recipe for my Spicy Squash Boats with Fruity Quinoa Pilaf dish that’s both vegetarian and vegan, go here!
If you’re looking for some additional vegetarian or vegan dishes, or my ‘wimpy’ version, here are some ideas:
And please come back Sunday when I’ll be posting a Vegetarian Shepherd’s Pie with cauliflower mashed potatoes. Way more interesting than roast turkey