Feast to thanks: celebrate the season with a Thanksgiving spread that's as easy as it is elegant

If there is one holiday when it's great to be a vegetarian, it's Thanksgiving. After all, it started as a harvest celebration, held to appreciate the bounty of the fields.

To this day, everyone's Thanksgiving dinner is heavy on the veggies, from melt-in-your-mouth sweet potatoes to good ol' green bean casserole. (Some of us even love those French-fried onions that go on top!) But those are the predictable dishes. This year, surprise and delight family and friends with individual vegetable-filled cornucopias. These spectacular, and symbolic, entrees taste as good as they look, especially when they're served with a rich gravy. Traditional side dishes such as potatoes and Brussels sprouts get sophisticated--yet easy--makeovers, turning them into French-inspired potatoes Anna and a quick-cooking saute. And when it comes to homemade bread, an old-fashioned Southern recipe for Angel Biscuits gives you light, yeasty rolls in under an hour. Round out the menu with a tangy, blue cheese-spinach salad and a cranberry tart, and even the staunchest defenders of the turkey tradition will be saying, "Bye-bye, birdie."

menu

Spinach and Blue Cheese Salad with Cider Vinaigrette Angel Biscuits * Garlicky Brussels Sprout Saute Roasted Vegetable Cornucopias * Holiday Gravy Best-of-Both-Worlds Potatoes Anna * Cranberry-Pear Lattice Tart

SPINACH AND BLUE CHEESE
SALAD

Serves 6 * 30 minutes or fewer

Artisanal cheese makers across America
are winning international awards
for their blue cheeses, so we thought
we'd honor them this Thanksgiving
with a tangy salad of apples and
sunflower seeds.

Cider Vinaigrette

  2 Tbs. cider vinegar
  1 Tbs. Dijon-style mustard
  1 Tbs. honey
1/2 tsp. salt
1/4 tsp. ground black pepper
  3 Tbs. olive oil
  1 shallot, minced (about 3 Tbs.)

Salad

1/4 cup sunflower seeds
  1 6-oz. bag baby spinach
  1 large apple, sliced
1/2 cup crumbled blue cheese

1. To make Cider Vinaigrette: Combine
vinegar, mustard, honey, salt and pepper
in small bowl. Whisk in oil and 2 Tbs.
water. Stir in shallots.

2. To make Salad: Place sunflower seeds
in medium-sized skillet. Toast over
medium heat 5 to 6 minutes, or until
browned and fragrant, shaking pan
often. Transfer to small bowl, and cool.

3. Just before serving, toss spinach,
sliced apple, crumbled cheese and cooled
sunflower seeds with vinaigrette. Divide
salad among 6 plates, and serve.

PER SERVING. 149 CAL, 4G PROT; 11.5G TOTAL
FAT (2G SAT. FAT), 10G CARB; 4MG CHOL;
309MG SOD, 4G FIBER; 7G SUGARS

ANGEL BISCUITS

Makes 12

Don't think biscuits are just for
breakfast--the yeast used in these gives
them dinner-roll lightness and flavor.

  1 tsp. active dry yeast
3/4 cup buttermilk, at room
    temperature
  2 cups all-purpose flour
  1 Tbs. granulated sugar
3/4 tsp. salt
  4 Tbs. unsalted butter or
    margarine, cut into small pieces

1. Stir yeast into buttermilk until
dissolved.

2. Combine flour, sugar and salt
in large bowl. Using fingers, two knives
or pastry blender, blend butter into
flour mixture until it resembles coarse
meal. Pour buttermilk mixture into
flour mixture, and stir until soft dough
forms. If necessary, add more buttermilk
to make dough hold together.

3. Lightly flour work surface and rolling
pin. Knead dough 8 or 9 times, or until
smooth. Roll dough to 1/2-inch thickness,
and cut into 3-inch circles.

4. Coat baking sheet with cooking spray.
Transfer biscuits to it, cover with clean
kitchen towel and let rise 20 minutes.
Preheat oven to 400F.

5. Bake 12 to 14 minutes, or until
biscuits are pale brown.

PER BISCUIT: 123 CAL; 3G PROT; 45G TOTAL FAT
(2.5G SAT. FAT); 18G CARB; 11MG CHOL;
163MG SOD; 1G FIBER; 2G SUGARS

GARLICKY
BRUSSELS SPROUT SAUTE

Serves 6 * Vegan * 30 minutes or fewer

Even people who don't like Brussels
sprouts will eat--and enjoy--this fast
dish with a tender crunch. Pre-peeled
garlic cloves from the produce section
make this recipe even quicker.

  1 lb. Brussels sprouts, ends trimmed
  2 Tbs. olive oil
 12 cloves garlic, peeled and
    quartered lengthwise
  1 Tbs. brown sugar
1/2 tsp. salt
1/8 tsp. ground black pepper
  1 Tbs. apple cider vinegar

1. Place Brussels sprouts in bowl of
food processor. Pulse 12 to 15 times,
or until shredded.

2. Heat oil in large nonstick skillet over
medium-low heat. Add garlic, and cook
5 to 7 minutes, or until light brown.
Increase heat to medium-high, and add
shredded Brussels sprouts, brown sugar,
salt and pepper. Cook 5 minutes,
or until browned, stirring often. Add
1 1/2 cups water, and cook 5 minutes
more, or until most of liquid is
evaporated. Stir in vinegar, and season
to taste with salt and pepper. Serve
immediately.

PER SERVING: 87 CAL; 3G PROT; 4.50 TOTAL FAT
(0.5G SAT. FAT); 10G CARB; 0MG CHOL; 213MG
SOD; 3G FIBER; 2G SUGARS

ROASTED VEGETABLE
CORNUCOPIAS WITH GRAVY

Serves 8

Easy enough for kids to help make,
elegant enough for a Thanksgiving
celebration, these wow-worthy
cornucopias will take you back to
the times you made horns of plenty
in grade school.

Cornucopias

1 large egg
1 17.3-oz. pkg. prepared puff pastry
  (2 sheets), thawed

Roasted Vegetables

  2 cups cauliflower florets
  2 cups baby zucchini, or 1/2 lb.
    regular zucchini, halved and
    cut into 1 1/2-inch chunks
  2 cups baby pattypan squash, or
    1/2 lb. regular pattypan squash,
    cut into 1 1/2-inch chunks
  1 cup baby carrots
 12 purple pearl onions,
    peeled and halved
6 oz. cremini mushrooms, trimmed
1/4 cup olive oil
  2 Tbs. chopped fresh sage
  2 Tbs. chopped fresh marjoram
  1 Tbs. chopped fresh thyme
  1 tsp. salt
1/4 tsp. ground black pepper

1. Preheat oven to 425F. Coat 2
baking sheets with cooking spray.

2. To make Cornucopias: Tear off
6 18-inch-long sheets of heavy-duty foil.
Fold each sheet into quarters. Roll each
quarter into cone; bend "tail" if desired.

3. Beat egg with 1 Tbs. water and pinch
of salt in small bowl. Place 1 puff pastry
sheet on lightly floured work surface.
Refrigerate second sheet until ready
to use. Gently pull ends of puff pastry
to stretch it out to 10 inches wide.
Cut pastry sheet into 20 1/2-inch strips.
Loosely wrap 1 strip around pointed end
of first foil cone, and spiral strip around
cone, overlapping edges as you wrap.
When strip runs out, brush end with
egg wash, then press on second strip to
adhere. Continue wrapping cone with
4 more pastry strips, "gluing" them with
egg as you go. Repeat with remaining
strips, cones and remaining pastry sheet.

4. Place cones on their sides on 1 baking
sheet. Brush all over with remaining egg
wash. Bake 20 to 25 minutes, or until
golden brown. Cool on baking sheet.

5. To make Roasted Vegetables: Increase
oven heat to 450F. Toss together all
ingredients in large bowl. Spread
vegetables on second baking sheet.
Roast 30 to 35 minutes, or until
vegetables are browned and tender,
turning every 10 minutes to make sure
they cook evenly. Transfer to large bowl.

6. To assemble Cornucopias: Gently pull
foil cones away from insides of cooled
Cornucopias, and discard. If desired,
toss vegetables with 2/3 cup Holiday
Gravy (recipe follows). Spoon into
Cornucopias, and serve.

PER SERVING: 453 CAL; 8G PROT; 32G TOTAL FAT
(TG SAT. FAT): 35G CARB; 7MG CHOL; 571MG
SOD; 3G FIBER; 3G SUGARS

HOLIDAY GRAVY

Makes about 2 cups * Vegan

Browning the vegetables before
making the gravy stock is what sets
this rich sauce apart. And, just as
good, the gravy can be made ahead
of time. Double the recipe if you've
got a gravy-loving crowd.

  3 Tbs. olive oil
  2 medium-sized onions, sliced
  2 large carrots, cut into chunks
  4 oz. white mushrooms, halved
  3 cloves garlic, peeled and crushed
  1 tsp. salt
1/2 tsp. ground black pepper
1/2 cup white wine
  4 sun-dried tomatoes, quartered
  2 sprigs fresh marjoram
  1 sprig fresh thyme
  2 Tbs. flour

1. Heat 2 Tbs. oil in large saucepan over
medium-low heat. Add onions, carrots,
mushrooms, garlic, salt and pepper.
Cover, and cook 1/2 hour, or until soft,
stirring occasionally. Uncover pan,
increase heat to medium and cook
7 to 10 minutes more, or until
vegetables are browned and caramelized.

2. Add wine; simmer 2 to 3 minutes,
or until 2/3 of liquid is evaporated.
Stir in sun-dried tomatoes, marjoram,
thyme and 2 1/2 cups water. Reduce heat
to medium-low, cover and simmer
30 minutes. Strain into large measuring
cup, pressing on vegetables with spoon
to release all liquid.

3. Heat remaining 1 Tbs. oil in
saucepan over medium heat. Stir
in flour, and cook 5 minutes, or until
flour begins to turn golden. Whisk in
vegetable liquid. Cook 3 to 5 minutes,
or until gravy thickens, stirring
constantly. Remove from heat,
and serve with filled Cornucopias.

PER 2-TBS. SERVING: 29 CAL; <1G PROT; 2.5G
TOTAL FAT (0.5G SAT. FAT); 1G CARB; 0MG CHOL;
147MG SOD; 0G FIBER; 0G SUGARS

BEST OF-BOTH-WORLDS
POTATOES ANNA

Serves 8

If you're torn between serving regular
potatoes or sweet potatoes, try this
spectacular dish, which calls for both.

  4 Tbs. unsalted butter
  2 sweet potatoes, peeled and thinly
    sliced (about 1 1/2 lb.)
  3 Russet potatoes, peeled and
    thinly sliced (about 1 1/2 lb.)
  1 tsp. dried thyme leaves
  1 tsp. salt
1/4 tsp. ground black pepper
  1 medium-sized leek, trimmed,
    quartered and white part finely
    chopped (about 1 1/4 cups)
1/4 cup grated Parmesan cheese

1. Preheat oven to 425F. Melt 1 Tbs.
butter in 8-inch ovenproof nonstick
skillet over medium heat. Swirl pan
to coat bottom and sides; set aside.

2. Toss sweet potatoes with 1 1/2 Tbs.
butter, 1/2 tsp. thyme, 1/2 tsp. salt
and 1/8 tsp. pepper in medium bowl.
Set aside.

3. Toss Russet potatoes with remaining
butter, thyme, salt and pepper in
second bowl.

4. Place one layer of Russet potatoes in
overlapping circles on bottom of skillet.
Sprinkle with leeks, and top with layer
of sweet potatoes. Sprinkle with 1 Tbs.
Parmesan. Repeat layering, ending with
layer of sweet potato slices.

5. Place skillet on burner. Cook potatoes
5 minutes over medium heat to brown
bottom. Transfer skillet to oven, and
bake 45 to 50 minutes, or until potatoes
are tender and beginning to brown.
Set 9-inch plate on top of skillet. Flip
upside down to unmold potatoes.
Slice into wedges, and serve.

PER SERVING: 199 CAL; 4G PROT; 7G TOTAL FAT
(4G SAT. FAT); 31G CARB; 18MG CHOL; 412MG
SOD; 4G FIBER; 9G SUGARS

CRANBERRY-PEAR LATTICE TART

Serves 8

The crust for this gorgeous tart is
inspired by an easy sugar cookie recipe.

Crust

  2 cups flour
1/4 tsp. salt
1/4 tsp. baking soda
1/3 cup low-fat buttermilk,
    at room temperature
3/4 cup granulated sugar
1/3 cup unsalted butter, softened
  1 tsp. vanilla extract

Filling

  8 oz. fresh or frozen cranberries
3/4 cup granulated sugar
  2 strips lemon rind
  2 pears, peeled, halved and
    cut into 1/4-inch slices

1. To make Crust: Stir together flour
and salt in large bowl. Dissolve baking
soda in buttermilk. Beat sugar and butter
in mixing bowl with electric mixer until
fluffy. Beat in buttermilk mixture
and vanilla. Add flour mixture, and beat
until soft dough forms. Shape 1/3 of
dough into disk, and seal in plastic wrap.
Shape rest of dough into larger disk,
and wrap. Chill 1 hour or overnight.

2. To make Filling: Combine cranberries,
sugar, lemon rind and 1/2 cup water in
saucepan over medium heat. Bring to
a boil, and cook 10 minutes, or until
thick and syrupy. Stir in pears, and cool.

3. Preheat oven to 350F. Flour rolling
pin and work surface well. Take out
large dough disk, roll into 12-inch circle
and transfer to 9 1/2-inch fluted tart pan
with removable bottom. Gently press
dough into pan, letting excess flop over
rim. Spoon filling into crust.

4. Roll small dough disk into 10-inch
circle, and cut into 1/2-inch-wide strips.
Lay half of strips 1 inch apart over filling.
Place remaining strips 1 inch apart
on diagonal to form lattice. Seal lattice
to crust by pressing rolling pin around
rim of pan, so pan edge cuts through
dough. Remove excess. Bake 55 to 60
minutes, or until golden and bubbly.
Cool 20 minutes on wire rack. Remove
from pan, and cool fully on wire rack.

PER SERVING: 365 CAL; 4G PROT; 8.5G TOTAL FAT
(5G SAT. FAT); 69G CARB; 22MG CHOL; 125MG
SOD; 3G FIBER; 40G SUGARS

Food Styling by Frank Melodia

Photographs by Jacqueline Hopkins

Prop Styling by Karen Quatsoe

COPYRIGHT 2005 Vegetarian Times, Inc. All rights reserved.
COPYRIGHT 2005 Gale Group