I am fascinated by the variety of Thanksgiving traditions people bring to their table. I love how we are influenced by our families, our heritage, and our experiences. But I have to say I can’t think of a single thing that I must have for Thanksgiving every year. As long as I get to cook—using local, organic, and seasonal ingredients as much as possible—I’m happy.
Most of the fun is the creative process in cooking but it’s also about trying new things. So when Bill and I had guests with vegetarian preferences this year, I was excited to look for recipes. I was also challenged to find ones that would accommodate both a vegetarian diet and Bill’s allergy restrictions: wheat, corn, and pasteurized cow dairy. Thankfully, the world is at my fingertips through the internet!
After a light appetizer–and a favorite at our house–of Warm Goat Cheese Toasts with Rosemary, Walnuts, and Honey (substituting Manchego cheese for goat cheese), we started with a bowl of Winter Squash Soup.
The rest of the meal was a selection of sides and two vegetarian main dishes: Veggie Balls and Potato Leek Quiche, but this time with a Greek twist on the quiche since I used sheep’s feta cheese and added spinach.
We also had Mark Bittman’s Mashed Cauliflower from his book How to Cook Everything. It’s a great substitute for mashed potatoes if you want to take advantage of a seasonal vegetable that’s difficult to store, or if you’re looking to lower carbs!