What should I make for Thanksgiving with a vegetarian in the family?
My family always have a traditional Thanksgiving, but my aunt is a vegetarian, and my uncle is from New Zealand and doesn’t eat turkey, and I’m trying to figure out something to make that everyone can eat. Anyone have any ideas? Thanks for the help.
Postres, I saw that episode of Dinner Impossible. That was funny. Last year I made Rachael Ray’s stuffed mushrooms that I saw on the food network’s website, but I want to do something different this year.
November 1st, 2010 at 12:29 pm
You could ask them what they like to eat. They can still eat the vegetables and breads and pies and casseroles (if she is not a vegan).
You could buy some fake vegetarian meats.
Quorn roast is like turkey, if you rub it in vegetable oil and put some poultry seasoning or parsley on the outside and wrap it in foil and bake it for about 1 hour. It is in the frozen food section, but I think it contains egg whites if she is a vegan…
Stouffers also has a good frozen vegetable lasagna if she is not a vegan.
November 1st, 2010 at 12:31 pm
Does your uncle eat chicken, if so make him a nice roasted chicken, At least it will look like a Turkey, but on a smaller scale. I don’t have any suggestions for you aunt, but last week on tv, on the food channel about this chef making a whole veggie meal for 300 cowboys, and most didn;t notice until the end of the meal…very interesting.
November 1st, 2010 at 12:36 pm
-yams (baked with marshmellows on it. I know it sounds weird but lots of people make it. It’s delish)
-mashed potato
-baked potato
– corn
-stuffing with veggies in it
-corn on the cob
-pumpkin pie
-custard pie
-three bean salad
-maccaroni salad
http://www.theveggietable.com/recipes/thanksgiving.html
There’s some recipes, all vegan. :]
November 1st, 2010 at 1:09 pm
I have 2 of those in the fam.
So we make them a fried or baked potato cake. Sort of a twice bake potato. I will copy what I just wrote on an other post on what is in it.
It is about the same color as turkey so it doesn’t stand out. If that makes any since. Lol
I also roast duck or ham for those who do not do turkey.
Copy of other post:
You will have to flour the patty to fry.
I boil my potatoes the night before thanksgiving. It absorbs the garlic flavor. Sometimes I mix red potatoes with russet potatoes. 5 pounds
While there boiling.
I mince half a red onion. I get out 2 table spoons of already minced garlic. To long to do it myself lol.
I take 4 tables spoons of of butter and saute them for 5 minutes.
I add a pinch of sea salt or a teaspoon of salt. And 1 teaspoon of ground black pepper.
After i drain my potatoes I cover them with the mixture and stir and mash only a tiny bit.
Then it sits in the fridge for at least 12 hours.
I heat the potatoes. And sometimes 1/4 package of cream cheese if i have it.
I add 1/4 cup of milk as I am warming them.
as I mash them I add a half cup of sour cream.
I sprinkle some green onion on the top to make it pretty. I cheat. It is in a jar from Walmart.
There are times I put the mashed potatoes in the oven after there mashed for 15 minutes to just brown the tips of fluffy taters
November 1st, 2010 at 1:39 pm
1 1/2 lbs. cooked brown rice
1 egg, slightly beaten
1 c. quick-cooking rolled oats, dry
1 tsp cumin
1 tbsp. instant, minced onion
1/8 tsp. instant, minced garlic
1 1/2 tsp. salt
1/4 tsp. pepper
top with sliced tomatoes and shredded mozzarella
Combine all ingredients. add water to bind together Pat into a 9x5x2 inch loaf dish. Cook at 350 degrees for 20 to 25 minutes.
You will impress them with this If you want I am available through email and love to share recipes.
November 1st, 2010 at 2:07 pm
Veggie Lasagne
Ingredients
2 tbsp light olive oil
1 medium onion
4 cloves
1 red pepper
1 green pepper
2 zucchini
8 oz mushrooms
3-4 cans chopped tomatoes in tomato juice
fresh basil
2 oz flour
2 oz butter
1 pint milk
3 oz mozzarella
2 oz cheddar
sheets of lasagne (NOT pre-cook lasagne!)
Heat the oven to whatever temperature is recommended on the lasagne box.
Heat the olive oil in a big pot
chop onion and add to pot
chop garlic and add to pot
chop other vegetables fairly small (½ inch pieces) and add to pot
keep stirring to keep from sticking!
add cans of chopped tomatoes
add fresh basil – don’t skimp. The more, the better.
bring to boil and keep at a high temperature to allow tomato sauce to reduce.
Grate the cheeses. You need about two cups of grated cheese.
Heat the butter in a pot.
Add the flour and stir until the mixture makes a dryish ball on the bottom of the pot.
Add the milk, just a little at a time, and blend into the ball of flour with a metal whisk. Make sure the milk is evenly absorbed before adding more.
Once all the milk is in the pot, bring to the boil while whisking madly! Failure to whisk madly will result in a lumpy sauce.
When the sauce boils it will get thicker. This is good.
Add most of the grated cheese (but keep half a cup aside) and keep the temperature up until all the cheese has melted. By now the sauce should be the consistency of heavy cream. If it’s too runny, add more cheese. If it’s very thick and not runny enough, add a tiny bit more milk.
By the time the cheese sauce is ready the tomato and veg sauce should have reduced so that there is no liquid left and the sauce is quite thick.
Turn off the heat under the sauces.
Using a ladle, pour some of the cheese mixture into a lasagne dish.
Add sheets of lasagne along the bottom of the dish.
Add a layer of tomato and veg sauce.
The another layer of lasagne.
Then another layer of cheese sauce.
Add a second layer of tomato and veg sauce
and another layer of lasagne
and finally a layer of cheese sauce.
Sprinkle the remaining half cup of grated cheese over the top.
Put in oven and cook for the time recommended on the lasagne
Followed by;
Litchi loveliness
410g (1 tin) Ideal milk
250ml boiling water
750ml litchi juice
3 packets (80g) elk green gage jelly
Allow Ideal milk to cool overnight in fridge
Mix jelly powder with boiling water
Add litchi juice and mix.
Allow to cool but not set.
Beat the Ideal Milk until it froths and fold the jelly mixture in.
Refrigerate and allow to set
Makes 12 portions
November 1st, 2010 at 2:55 pm
Make a buffet style salad and dessert bar! You can always have a few slices of ham and cheese with homemade bread for those who eat meat.
November 1st, 2010 at 2:58 pm
Check out these recipes:
Fall casserole:
http://www.craftster.org/forum/index.php?topic=204088.0
Pumpkin smoothie:
http://www.craftster.org/forum/index.php?topic=204094.0