We're planning a vegetarian Thanksgiving dinner, with some thoughts in mind.
It would be great to have as much of it come from local sources as possible, and so I'll have my eyes open for things from the Ann Arbor Farmers Market.
We may have a main dish that's not vegetarian (some kind of fish, perhaps) but there's no turkey on the table or in the oven. No tofu turkey either - did that one year - no need to repeat. It's not that I don't like turkey, and I even have a source for a local organic turkey, but we'll let someone else cook that and we'll share leftovers.
The new stove is being delivered this week, and I am trusting that everything will work out with that. It would be really hard to cook on one small burner. First step in that process is done - the old stove is out - there will be a report on the new one!
Partial recipe ideas - I'll fill these in after some discussions and some more shopping at market.
Baked stuffed squash. We had a nice meal the other day with acorn or delicata squash filled with a mixture of rice, pine nuts, and dried cranberries. Start from this recipe in the Seattle Times and then work backwards to simplify and use the ingredients you have, it's pretty adaptable.
Brussels sprouts. This might just be for me, if the family doesn't go along. Epicurious has a very simple buttered brussels sprouts recipe with an amazing collection of variations in the comments.
Sweet potatoes. I like them baked, without much fuss.
Greens. The greens at market this week were turnip greens (delicious in a mustardy sauce) and collards (blanched and then seasoned). We have a good kale recipe with a sesame-soy-vinegar sauce that's really nice.
- Vegweb.com Vegan/Vegetarian Thanksgiving Recipes