Spicy Sweet Potato Patties. Here is a wonderfully different approach to sweet potatoes: Fragrant little spiced patties, sort of like Indian latkes! Cumin, onion, cilantro and chili pepper make them memorable and truly yummy. Sweet potatoes are more nutritious than white potatoes, since they are rich in beta-carotenes, so remember this great recipe when Hanukkah rolls around. Meanwhile, these patties could make an eye-opening appearance on your Thanksgiving table, or spice up the festivities at Halloween. They work beautifully as appetizers, side dishes, or even a main course. 1/2 teaspoon whole cumin seeds 4 eggs 5 cups grated sweet potato 1 cup grated onion 3/4 cup chopped fresh cilantro 3 teaspoons diced fresh red chili or 1 teaspoon ground 1 teaspoon salt 1 teaspoon pepper 1. 2. 3.
Makes 12 small cakes. MORE THANKSGIVING IDEAS • Baked Squash Savory Stuffing • Curried Pumpkin Soup • Pumpking Pie with Pecan Crust • Thanksgiving Decorating with Nature. Pumpkin Tamales with Cherry Mole. Although clearly the pilgrims were not making tamales, these pumpkin ones seem like a natural for the Thanksgiving table. Perhaps it’s because the ingredients are mainly indigenous to the Americas, or maybe it’s the lively combination of harvest flavors. Whatever the magic is, these pumpkin tamales with white beans, goat cheese and dried cherry mole sauce are a fresh way to spice up the feast, while somehow remaining true to the Thanksgiving spirit. PUMPKIN TAMALES DOUGH 2 cups masa harina (if your masa mixture contains salt and baking powder, omit them below) 1 teaspoons salt 1 teaspoons baking powder 1 1/2 cups roasted pumpkin, pureed (or canned) 1 1/3 cups warm vegetable stock 1 cup butter 2 tablespoons maple syrup 1 teaspoon cinnamon 24 corn husks, plus extra for steaming and tying (see Hints) 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 1. 2. 3. 4. 5. 6. 7.
Makes 24 tamales. So Who Needs a Bird? Vegetarian Entrees for the Feast - Page 4. TAKE away the turkey and what have you got? At most Thanksgiving feasts, it's a table full of vegetable dishes in various guises. But no single one has the star quality of the bird. ''Even among vegetarians, folks like the tradition of a big centerpiece dish -- an impressive main dish that evokes oohs and ahs from everyone at the table,'' said Eric Tucker, chef of the Millennium Restaurant, a vegetarian place in San Francisco. Whether you are a vegetarian planning a meatless Thanksgiving for like-minded friends or a turkey lover playing host to some vegetarians next Thursday, you have plenty of vegetable dishes to choose from that are hearty enough to claim entree status, and beautiful enough to elicit their share of ''oohs!
'' One view of vegetarian dishes -- an outdated one -- is that they are too simple, and therefore lack elegance. Mollie Katzen, the author of many vegetarian cookbooks, crowds her Thanksgiving table with vegetable dishes. In one of those kitchen sessions, Ms. Salt 1.
Contemporary Candied Yams. Contemporary Candied Sweet Potatoes Here’s a lightened version of the American holiday classic, candied yams, featuring sweet potatoes (which are often misidentified as yams). Sweetened with orange juice and gently spiced with cinnamon, this is as welcome at the holiday table (especially Thanksgiving) as it is for everyday meals. Serves: 8 or more 1/2 cup orange juice, preferably freshly-squeezed1/4 cup maple syrup or agave nectar1/2 teaspoon cinnamon, or more, to tastePinch of nutmeg2 tablespoons vegan buttery spread such as Earth Balance, melted3 pounds sweet potatoes, peeled and sliced 1/4-inch thick1/4 cup finely chopped walnuts or pecans for topping, optional Preheat the oven to 375 degrees F.
Combine all the ingredients except the last two in a large mixing bowl. Bake, covered, until the sweet potatoes are just tender, about 40 minutes. Bake uncovered for an additional 10 to 15 minutes, or until the glaze thickens. Sweet Potato Gratin Recipe. A Vegetarian Thanksgiving. Nicole Spiridakis for NPR Do you have special recipes and food traditions for the holidays? What one dish must be on your Thanksgiving table? Share your best holiday food stories with Kitchen Window and the NPR Community here. Nicole Spiridakis lives in San Francisco and writes about food, travel and her native state on her cooking blog, cucinanicolina.com. When she's not in her (tiny) kitchen working on a new dish, she writes a column about apartment living for the San Francisco Chronicle's Home and Garden section.
You may not even miss the turkey. On Thanksgiving, expressing gratitude through a whole baked pumpkin stuffed with chewy barley and hearty root vegetables can be the beginning of a stellar holiday season. When fall swoops in and the days grow shorter, a plate of sweet, pureed butternut squash with caramelized shallots can help ease the transition. Even if you don't live meatlessly yourself, you'll probably have at least one vegetarian or vegan seated at the table. Crust Filling. "Three Sisters" Stew. Here’s a great main dish option for Thanksgiving dinner. It’s somewhat like chili, though more about the squash than beans. In Native American mythology, squash, corn, and beans are known as of the “three sisters” — the very crops that the harvest festival of Thanksgiving is meant to celebrate! If you bake your pumpkin or squash a day ahead, the stew will come together in a snap. And if you’re not accustomed to dealing with winter squash, or don’t have the time, see the shortcut following the recipe.
Photos by Hannah Kaminsky of Bittersweet. Serves: 8 or more Preheat the oven to 375 degrees F. Remove stem from the pumpkin or squash and cut in half lengthwise. Heat the oil in a soup pot. Add the pumpkin or squash and all the remaining ingredients except the last 2, and bring to a simmer. If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Winter Squash Stuffed with Mashed Potatoes and Peas. This mild mashed potato-stuffed squash makes a great alternative main dish for Thanksgiving, but it’s any time during fall harvest season or as a winter comfort food.
Double the recipe to feed a bigger crowd. Photos by Rachael Braun. Makes 4 substantial servings, or 8 smaller ones 2 medium butternut or carnival squashes (1 1/2 to 2 pounds each)6 medium potatoes, peeled and diced1 tablespoon olive or other healthy vegetable oil1 large onion, chopped1 large carrot, cut into thick 2-inch-long matchsticks1/2 cup rice milk1 cup frozen petite green peas, thawed2 teaspoons salt-free seasoning blend (such as Spike or Mrs. Dash)Pinch of nutmegSalt and freshly ground pepper to tasteNutritional Yeast to taste, optional Preheat the oven to 400 degrees. Cut the squash in half lengthwise and remove the seeds and fibers.
In the meantime, combine the potatoes with enough water to cover in a large saucepan. Heat the oil in a medium skillet. Divide the mixture evenly among the four squash shells. Butternut Squash With Whole Wheat, Wild Rice, & Onion Stuffing. Even those of us who have given up the bird welcome a Thanksgiving dish that has been stuffed. This satisfying dish of butternut squash stuffed with whole grain (or gluten-free) bread, wild rice, and onions makes a handsome centerpiece for the holiday meal.
Adapted from Vegan Holiday Kitchen. Photos by Hannah Kaminsky of Bittersweet. Serves: 8 4 medium-small butternut squashes (about 1 pound each)3/4 cup raw wild rice, rinsed1 1 /2 tablespoons olive oil1 large red onion2 to 3 cloves garlic, minced2 1/2 cups firmly packed torn whole wheat bread (use gluten-free bread if you’d like)1 tablespoon sesame seedsSliced fresh sage leaves (or leave whole if small)1/2 dried thyme1 tablespoon salt-free mixed season blend (such as Frontier or Mrs.
Dash), or to taste1 cup orange juice, preferably freshSalt and freshly ground pepper to taste Preheat the oven to 375 degrees F. Wrap the whole squashes in foil. In the meantime, bring 2 cups of water to a boil in a saucepan. Heat the oil in a skillet. Hazelnut & Chard Ravioli Salad Recipe. Do you remember last spring when I took a fresh look at a typical pasta salad recipe? Well, I've been making a fall/winter version lately - plump raviolis tossed with toasted hazelnuts, sauteed ribbons of chard, and caramelized onions.
The colorful platter is finished off with a dusting of cheese, snipped chives, and lemon zest. You can prepare most of the components ahead of time, and throw it together in less than five minutes when you are ready to serve it up family-style. If you read my other pasta salad recipe post, you know that I like the idea behind pasta salad, but think they are out of balance, and more times than not - uninspired. A bit about today's recipe. The day ahead I roast the hazelnuts, wash and cut the chard, caramelize the onions, and brown the butternut squash - I suspect I could even get away with pre-cooking the raviolis at the same time (see recipe headnotes). Before I sign off, I wanted to share a couple photos with you. Serves 6.
Print Recipe. Vegetarian Recipes for Thanksgiving. Spanakopita Recipe.