For the first time ever, my son helped cook Thanksgiving dinner. Here's this year's vegetarian menu:
Pumpkin Soup
Holiday Nut Loaf (do not serve from the pan like I did this year)
Maple-Pecan Fried Slaw
Croissants (store-bought)
Jellied Cranberry Sauce (for Michael)
Sparkling Apple Juice
Sage Gravy
Pumpkin Ice Cream Pie (a disastrous experiment)
The Maple-Pecan Slaw looks wonderful and like something my boys would like too. They loved the Solyanka out of the Moosewood Cookbook which also incorporated Green Cabbage. We still have half of the head of cabbage left so maybe we will use it on this recipe. (Brain is turning). Have you ever made the Soysage from the Farm Cookbook? It is one of my favorite recipes for vegetarian meat substitutes. We would always make it from the leftover soybeans when we were making tofu. Just a thought to pass on since Thanksgiving always created a vegetarian quandry for me back in the day before children.
ReplyDeleteThe Soysage sounds great... I spent a lot of time trying to think up a way to make vegetarian sausage links with edible casings. It just wasn't gonna happen. Actually I'm allergic to soy, so I no longer cook with tofu, etc. Too bad.
ReplyDeleteMany, many Thanksgivings and Christmasses have served as experimental eating and cooking events, in an attempt to come up with a sumptuous vegetarian menu. My son (he's very picky and not a vegetarian) says I have succeeded. Wow.