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consciouseating Thanksgiving Tradition Start a New


Three Meatless Festive Entrée Options by Judith Fertig


W


hen the Thanksgiving dinner guest list includes those who do not eat turkey, what is the cook—or the thoughtful guest—to do?


Many families feel they should come up with a second main course to offer alongside the traditional holiday bird. Likewise, vegetarian or vegan guests might want to bring a dish they can eat without making extra work for their host. So, in addition to turkey for traditionalists, what entrées can we prepare that are celebratory, seasonal, show-stoppers— but not faux turkey?


Traditionally, Italian families have made both roasted turkey and a main pasta dish for Thanksgiving. A vegetable lasagna will feed a crowd and can be made ahead of time. For a smaller group, prepared butternut ravioli, available fresh or frozen at better grocery stores, can be simply tossed with aromatic browned butter and sautéed fresh sage. For a vegan offering, small acorn squashes may be filled with a flavorful mixture of caramelized onions, savory beans and dried fruits. Smaller squash are more readily available in early November and keep well in the refrigerator or other cool spots.


When these dishes arrive at the table, everyone will have much to be thankful for—including leftovers.


Judith Fertig is a freelance food writer at AlfrescoFoodAnd Lifestyle.blogspot.com. The accompanying recipes are from her cookbooks.


Thanksgiving Lasagna


This seasonal vegetarian entrée will feed a crowd and taste even better the next day. Serves 12


9 no-boil lasagna noodles 1 tbsp olive oil


1 cup chopped onion 2 cups sliced fresh mushrooms 1 cup coarsely shredded carrot 2 cups baby spinach


2 cups cubed butternut squash 1 (16-ounce) jar marinara sauce 1½ tsp dried oregano, crushed 2 cups cream-style cottage cheese, drained 1 slightly beaten egg


2 cups shredded Monterey jack cheese


1. Oil a 3-quart rectangular baking dish. Set aside. 2. Heat the olive oil over medium-high heat in a large skillet and sauté onion and mushrooms until the mushrooms begin to release their juices, about 5 minutes. Stir in carrots, squash and spinach and cook, stirring, until tender. Stir in marinara sauce and oregano. In a medium-size mixing bowl, stir to- gether the cottage cheese and egg.


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