Thanksgiving Vegetarian Style

Winter Squash Stuffed with Mashed Potatoes and Peas

*Makes 4 substantial servings, or 8 smaller ones

Ingredients:
• 2 medium butternut or carnival squashes (1 1/2 to 2 pounds each)
• 6 medium potatoes, peeled and diced
• 1 tablespoon olive or other healthy vegetable oil
• 1 large onion, chopped
• 1 large carrot, cut into thick 2-inch-long matchsticks
• 1/2 cup rice milk
• 1 cup frozen petite green peas, thawed
• 2 teaspoons salt-free seasoning blend (such as Spike or Mrs. Dash)
• Pinch of nutmeg
• Salt and freshly ground pepper to taste

Directions:
Preheat the oven to 400 degrees.
Cut the squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm. When cool enough to handle, scoop out the pulp, leaving a firm 1/4- to 1/2-inch-thick shell all around. Mash the pulp and set side until needed.
In the meantime, combine the potatoes with enough water to cover in a large saucepan. Bring to a simmer, then simmer steadily, covered, until the potatoes are tender, about 10 to 15 minutes.
Heat the oil in a medium skillet. Add the onion and carrot and sauté over medium heat until the onion is golden and the carrot is tender-crisp. Remove from the heat.
When the potatoes are done, drain them and transfer to a mixing bowl. Add the milk and mash until smooth. Stir in the onion-carrot mixture, followed by the peas, ginger, and nutmeg. Add the reserved squash pulp, and stir gently until the mashed potato and squash are well integrated.
Divide the mixture evenly among the four squash shells. Bake for 15 minutes, until well heated through. Serve each half as one substantial portion, or cut each half crosswise to make 8 smaller portions.

Pueblo Corn Pie

* Serves: 6 to 8

Ingredients:
• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 medium green or red bell pepper, diced
• 2 cups cooked fresh or thawed frozen corn kernels
• 2 1/2 cups canned or cooked pinto beans
• 2 cups chopped ripe tomatoes, or one 16-ounce can diced tomatoes (try fire-roasted), lightly drained
• 2 teaspoons good-quality chili powder, or to taste
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin, or to taste
• Salt to taste
Cornmeal topping:
• 1 1/4 cups cornmeal
• 1 teaspoon salt
• 1 cup grated vegan cheese, optional (great with Daiya)

Directions:
Heat the oil in a large skillet. Add the onion and sauté until translucent.

Add the garlic and bell pepper and continue to sauté until the onion is golden brown.

Add the corn kernels, pinto beans, tomatoes, and seasonings.

Stir well and simmer for 10 to 15 minutes. Season to taste with salt.

Remove from the heat. Bring 5 cups of water to a rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping. Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally.

Preheat the oven to 375 degrees. Oil a shallow, 1 1/2-quart baking dish and line the bottom with half of the cooked cornmeal. Pour over it the skillet mixture and sprinkle with the optional grated cheese. Top with the remaining cornmeal, patting it in smoothly.

Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then cut into squares or wedges to serve.

Walnut-Apple Stuffing

* Serves: 8 or more

Ingredients:
• 6 cups firmly packed diced whole grain bread
• 1 1/2 tablespoons olive oil
• 1 1/2 cups chopped red onion
• 2 crisp apples, peeled and diced
• 3 scallions, thinly sliced
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon dried thyme
• Several leaves fresh sage, thinly sliced, to taste,
(or 1/2 to 1 teaspoon dried sage)
• 1/2 cup finely chopped walnuts
• Salt and freshly ground pepper to taste
• 1 1/2 cups apple juice

Directions:
Preheat the oven to 375 degrees.
Place the diced bread on a baking sheet. Bake 10 to 12 minutes, or until dry and lightly browned.
Heat the oil in a large skillet. Add the red onion and sauté over medium heat until golden. Add the apple and sauté for another 5 minutes.
In a mixing bowl, combine the bread cubes with the onion and apple mixture. Add all the remaining ingredients except the apple juice and toss together. Sprinkle in the apple juice slowly, stirring at the same time to moisten the ingredients evenly.
Transfer the mixture to an oiled shallow 1 1/2-quart baking pan. Bake 25 to 30 minutes, or until browned and still slightly moist. Stir once during the baking time. Transfer to a covered serving container.

Baked Sweet Potatoes and Apples

* Serves: 8 or more

Ingredients:
• 4 large sweet potatoes
• 2 tablespoons Earth Balance, melted (or substitute olive oil,
avocado oil, or sesame oil)
• 1/2 cup maple syrup
• 2 large apples, peeled, cored, and thinly sliced
• Cinnamon
• Ground cloves
• 1/2 cup apple juice

Directions:
Preheat the oven to 350 degrees.
Bake or microwave the sweet potatoes until done but still firm. When cool enough to handle, peel them and cut into 1/2-inch-thick slices.
Oil a deep, 1 1/2 quart baking casserole. Arrange half of the sweet potato slices on the bottom. Drizzle with half of the margarine, then half of the maple syrup. Top with the apple slices. Sprinkle lightly with the cinnamon and cloves. Repeat the layers, then pour the apple juice over the top.
Bake for 30 minutes, covered, then for another 10 minutes, uncovered. Serve at once or cover and keep warm until needed.