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    You are in: Home / Cookbooks / Vegetarian Thanksgiving 2006!
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    9 recipes in

    Vegetarian Thanksgiving 2006!

    Once again, the non-meat eater has been asked to provide the side dishes for our family's Thanksgiving dinner this year!! As always, I am truly honored. Currently, I am thinking of bringing 3 or 4 dishes: Broccoli, Green Beans, Carrots and maybe Corn! I want to try at least 2 NEW recipes this year...wish me luck! (And...YES...that is a turkey sitting at the table in the cook book cover photo...lol)

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    While looking for something different to do with broccoli this Thanksgiving, I came across this recipe from Mario Batali. The original recipe uses lemon AND orange zest. Because I am not a big fan of "orange" flavors in recipes, I decided to try this with just the lemon.

    Recipe #195833

    Simple and delicious. A true Italian staple for any dinner. This recipe is just about the ONLY way my mother and grandmother cooked their vegetables!

    Recipe #73107

    This is really quick and SIMPLE "make ahead" dish for a holiday meal. The stuffing gives it a nice crunch on the top. Even though we used the "less fat" directions to make this dish, I think it was still full of great flavor. I also chose to use a "roasted garlic" flavor of stuffing mix, since that was the only one that did not contain chicken or turkey flavorings.

    Recipe #165085

    This is a wonderful tasty alternative to the Christmas turkey. It is cooked ahead of time and then reheated and browned before serving. Although the instructions may be long, it is really very easy to make and a lot less fuss than most tofu turkey recipes. The leftovers are just as tasty the next day and are great served cold with a salad. This is a combination of different recipes. This recipe has been revised Dec '08 to include extra tofu to create a thicker layer of "Turkey".

    Recipe #146092

    This delicious pot pie makes a nice vegetarian entree for a special occaision, such as Thanksgiving. Usually a hit with non-veggies as well. Cook it in a pretty dish for a nice presentation.

    Recipe #195747

    Once again, I am responsible for all the veggie dishes for our Thanksgiving dinner this year. I was hoping to try a couple of NEW dishes this year, and this one caught my eye. I found this in the new issue of Kraft Food and Family magazine

    Recipe #195345

    Another new recipe I might try for Thanksgiving this year...

    Recipe #195347

    I firmly believe that THIS pumpkin pie recipe will conquer the taste buds of even the most avid pumpkin pie haters! I myself do not care for pumpkin pie, AT ALL. But, the cream cheese makes the pie so light and creamy. I forced myself to give slices away so I wouldn't eat the whole thing. One note, you can make this with pre-made frozen pie dough, or your favorite "from scratch" piecrust recipe. It is suggested that you use two pieces of pie dough, one for the bottom and one to make an extra thick ring around the edge of the piecrust. I wasn't quite sure why, but the extra thickness on the edge of the pie was to probably hold more of the pumpkin filling. When I made this the first time, I could not quite fit the entire filling in the 9" frozen pie shell that I used. I also found that I needed to add about 15 minutes onto the cook time that I listed below, (but I also had something else warming in the oven, so that, I'm sure, is why).

    Recipe #103998

    32 Reviews |  By Lennie

    A lovely side dish for a holiday meal, or any poultry or pork dinner.

    Recipe #16067


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