Turkey is a staple food on the Thanksgiving menu, but what happens if you are a vegetarian?!
Here are some healthy and cost effective alternatives to:
10 cups 1/2 inch bread cubes from 1 lb firm whole wheat or other sandwich
2 Tbsp olive oil
1 Tbsp minced fresh garlic (2 – 3 cloves)
1 cup finely chopped onion
1 1/2 cups finely chopped celery
1/2 cup minced fresh parsley
1 tsp dried rubbed sage leaf
1 tsp dried thyme leaf
1 can vegetable stock
• 1. Preheat oven to 400 degrees. Oil a large shallow casserole dish
• 2. Toast bread cubes in a large baking sheet in the oven until golden
brown. Set aside in a large bowl
• 3. Turn oven down to 350 degrees F
• 4. Heat 2 Tbsp olive oil in a large skillet on medium heat. Sauté onions,
garlic, and celery until soft
• 5. Transfer the veggie mixture to the bowl of bread crumbs
• 6. Add parsley, sage, thyme
• 7. Stir until everything is well mixed
• 8. Add 2 cups vegetable stock, and stir until it is absorbed. Add more stock
as needed so that the mixture is moist and clumping together, but not soggy
• 9. Bake in a covered shallow casserole or baking dish for 25 minutes
Recipe adapted from:
Roasted Rosemary Potatoes
Yield: Serves 10 (serving size: 2/3 cup)
Total: 42 Minutes
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 shallots, thinly sliced
• 2 pounds potatoes, halved lengthwise (about 6 cups)
• Cooking spray
• 2 teaspoons minced fresh chives
• 1. Preheat oven to 425°.
• 2. Combine first 6 ingredients in a large bowl, tossing to coat. Arrange
potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake at
425° for 27 minutes or until potatoes are tender, turning after 15 minutes.
Sprinkle evenly with chives.
Recipe adapted from: http://www.myrecipes.com/recipe/roasted-rosemary-potatoes-50400000116755/
6 servings, about 2/3 cup each
Total Time: 40 minutes
• 1 pound Yukon Gold potatoes, peeled and cut into 1 1/2-inch chunks
• 1 pound sweet potatoes, peeled and cut into 1 1/2-inch chunks
• 1/2 cup low-fat milk
• 2 tablespoons butter
• 1 teaspoon brown sugar
• 3/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
1. Place potatoes and sweet potatoes in a large saucepan and add enough
water to cover. Bring to a boil over high heat and cook until very tender when pierced with a fork, 20 to 25 minutes.
2. Drain the potatoes, then mash them in the pot to the desired consistency. Place milk and butter in a small bowl and microwave on High until the butter is mostly melted and the milk is warm, 30 to 40 seconds. (Alternatively, place in a small saucepan and heat over medium until the milk is warm.) Stir the milk mixture, sugar, salt and pepper into the mashed potatoes until combined.
Recipe adapted from: http://www.eatingwell.com/recipes/yukon_gold_sweet_potato_mash.html
Crustless Pumpkin Pie (Weight watchers recipe)
1 can pumpkin (15 oz)
1 can evaporated skim milk (12 oz)
3/4 cup egg substitute (or 3 egg whites)
1/2 tsp salt
3 tsp pumpkin pie spice
1 tsp vanilla
2/3 C. sugar (or splenda)
Combine all ingredients and beat until smooth
Pour into a 9″ sprayed pie pan
Bake at 400 for 15 minutes, and then at 325 for 45 minutes or until a knife inserted in center comes out clean.
Recipe adapted from: http://www.healthdiscovery.net/recipes/desserts/pumpkin_pie.htm
Yield: one 9-inch pie, 6 to 8 servings
• 2 cups well-baked and mashed butternut squash or pumpkin
• 3/4 cup silken tofu (about half of a 12.3-ounce package)
• 1/2 cup granulated sugar
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice (or equivalent of nutmeg, allspice, and ginger)
• 9-inch good quality graham cracker or whole grain pie crust
Preheat the oven to 350 degrees.
Combine the pumpkin or squash pulp in a food processor with the remaining ingredients (except the crust, of course). Process until velvety smooth.
Pour the mixture into the crust. Bake for 40 to 45 minutes, or until the mixture is set and the crust is golden. Let the pie cool to room temperature.
Cut into 6 or 8 wedges to serve.
Spiced Cranberry Sauce
Yield: Makes 8 servings (serving size: 1/4 cup)
• 1 (12-ounce) package fresh or frozen cranberries, thawed
• 1/2 cup dark brown sugar
• 1/2 cup water
• 1/4 teaspoon ground cardamom
• 2 (1/2- by 3-inch long) strips orange rind
1. Combine all ingredients in a saucepan over medium-high heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer 10-12 minutes or until cranberries pop and mixture thickens.
2. Remove orange rind; set sauce aside to cool completely. Refrigerate about 2 hours or until well-chilled. (Sauce can be made up to 2 days ahead.)
Recipe adapted from: