Welcome to Weekend Cook and Tell. Every Wednesday we hit the food sections of various national newspapers to come up with an idea for a weekend cooking project. We hope you'll cook along with us and share your experiences, recipes, and photos here.
Thanksgiving can be a tricky holiday for vegetarians with meaty stock sneaking into otherwise vegetarian sides and appetizers and turkey gravy marring mashed potatoes. And then, of course, there is the frightful Tofurkey, a tragic loaf of vegetable-based protein designed to please non-meat eaters, purchased with nothing but good intentions and generally heaped into the trash can almost entirely intact.
As a former vegetarian and one who has witnessed the horrors of a Tofurkey Thanksgiving on more than one occasion, I was pleased to come across an article in The Oregonian featuring vegetarian recipes for Thanksgiving entrees that are far more appealing than a blob of turkey-shaped tofu. With ideas like Beet Wellington and Wild Mushroom and Winter Squash Panade there's a good chance that the carnivores at your table will be clamoring for the vegetarian option.
This week for our Weekend Cook and Tell challenge we want to hear about what sorts of vegetarian options you'll be preparing this Thanksgiving.
Show us photos of your creations on Photograzing (make sure to include "Cook and Tell" in your submission title), and tell us about your recipes here! If you'd like to blog the experience, please leave a link in the comments below. We'll post a round-up of your vegetarian Thanksgiving ideas, recipes, and experiences next Wednesday.