Vegetarian Thanksgiving

If illustrator Norman Rockwell were still alive, I wonder if he’d do a vegetarian version of his iconic Freedom From Want? The painting, from his Four Freedoms, is seared onto our national consciousness as an idealized family Thanksgiving but for millions, a turkey on the table is neither ideal nor desirable.  

These days there are plenty of choices for a holiday without meat. The menu doesn’t have to seem like all side dishes and thanks to the Internet, we have access to some fine resources. A bonus of meatless meals for all of us is their versatility and their appropriateness during religious observances that forbid meat or with a Kosher lifestyle prohibiting meat and dairy at the same meal.

The current issue of Gourmet includes a sophisticated menu, complete with a preparation timetable and suggested wine pairings. It’s called The Vegetarian’s Dilemma, with what I think is a show-stopping main course, Pumpkin Stuffed with Vegetable Stew. Also notable on the menu: Kale with Garlic and Cranberries and two desserts, including an apple galette.

If tofurkey is more to your liking, my friend and fellow blogger — and longtime organic vegetarian — Blue Smoke of Paradise recommends this menu and we’re both inspired by the slow-roasted organic vegetables on the side.

She also likes the looks of this lentil casserole at RecipeZaar; it’s similar to a dish she’s had that was, in her words, absolutely outstanding.

And here’s an adaptation of a hearty and delicious pilaf I’ve been making since it appeared in Bon Appétit fifteen years ago. I never tire of it. Meat eaters, feel free to use chicken broth.

Orzo Pilaf With Mushrooms

Adapted from Bon Appétit

2 TB olive oil
1 medium onion, diced
8 ounces button or baby bella mushrooms, sliced
1 15-ounce can vegetable broth *
1 cup orzo
3 TB toasted pine nuts (pignoli)
2 TB minced flat-leaf parsley

*If you have a large container or homemade broth in 1-cup portions in the freezer, just use 2 cups

Toast pine nuts in a dry skillet over medium heat, stirring often, until browned, about 10 minutes.

In a large saucepan over medium-high heat, add oil and heat until shimmering. Add onion and mushrooms and saute about ten minutes, until nicely browned. Add liquid and bring to a boil.

Add orzo, stir, reduce heat to medium low and cover the pan. Simmer, stirring occasionally, about 15 minutes, until the orzo has absorbed the liquid.

Remove from heat, add parsley, pine nuts and salt and pepper to taste. Stir and serve immediately.

Tagged as: side dishes, Thanksgiving