Weekend Cook and Tell Round Up: A Vegetarian Thanksgiving
Our last challenge for Weekend Cook and Tell was for all of you to share your favorite meatless Thanksgiving eats. We called this A Vegetarian Thanksgiving. Your responses were amazing and included tributes to traditional dishes as well as some outside-the-box thinking. Both themes made us just a titch more antsy for Thanksgiving. Here are our favorite recipes from this week.
KarmaFreeCooking gave us a strong start with recipes for Butternut Squash Mac n Cheese, Pumpkin Risotto, and Wild Mushroom Lasagna. We're sincere when we say Thanksgiving at KarmaFreeCooking must include clapping at the end of the meal.
If an appetizer is what you're after, lemonfair has you covered. "These squash potstickers from Martha Stewart taste amazingly like meat-filled potstickers. I'm serving as an appetizer tomorrow, but they would work well as a more substantial part of a vegetarian meal."
If you're looking for options, claireOOTO has them. You can find savory pie with roasted sweet potatoes & turnips with pecans and cranberry sauce (and smoked gouda), eggplant or portobello wellington, vegetarian pate en croute, and more on our Talk thread.
zahavah made a dish that not only is meat-free but milk-free too: (Non-dairy) skillet cornbread with cayenne. In her words, "I was aiming for a non-dairy recipe and discovered a great trick: make a 'milk' out of corn. It gives the bread a deep corn-y flavor, what with two types of cornmeal and this liquid gold."
A big thank you to everyone for sharing their savory pumpkin love for this week's Weekend Cook and Tell challenge. Be sure to head over to Talk and read about next week's challenge: Life Without Twinkies