No no no-I’m not advocating that you all go out and flip someone off! Well, maybe if they really deserve it…

No, my purpose on this Tasty Tuesday is to give support to all of those vegetarians out there trying to survive Thanksgiving around all of its Turkey Bird loving, meaty goodness. I have no problem with people enjoying savory meats and preparing all sorts of gizzards and guzzards and buzzards… but what should the rest of us eat?

Over my 26 1/2 vegetarian years, I’ve spent some Thanksgivings surviving on dinner rolls and gravy free mashed potatoes, and I’ve spent others immersed in a feast of vegetables, carbs, and flavors in full abundance. What do I choose now that I know better? The incredible feast, of course! So if you need a little inspiration, this list will get you started!

Don’t be a birdbrain just because you don’t eat Turkey: Veggie Thanksgiving

-Potato Lasagna-Layer sweet potato slices, sauteed leeks/garlic, and Yukon potato slices over and over like you would lasagna. Bake for about an hour at 375 on a greased sheet of aluminum foil inside a round baking dish. When potatoes are tender, invert dish onto a plate and remove foil. Voila! Beautiful Carby goodness!

-Mean Mr. Mustard’s Brussel’s Sprouts -Steam brussels sprouts. Combine vegetable stock and corn starch over heat on stove, whisking until thickened. Add mustard, olive oil, lemon juice to taste. Salt and pepper. Pour over brussels sprouts. Tasty veggie delights!

-Mama’s Baked Corn-Combine one can corn, one can creamed corn, an egg, a splash of milk, and about a half cup of flour.  Stir in bowl, adding salt and pepper. Put in round 10 inch casserole and bake for about an hour at 350. Corn as you’ve never had it before!

–Turkey Day Variation on Meri Christmas Salad- Steam 2 lbs green beans. Place in bowl when cool. Add one can cannelini beans and one cup sun dried tomatoes, chopped. Mix well. In another bowl, combine lemon juice, mustard, white wine vinegar, olive oil, and salt and pepper in proportions you see fit. Pour over bean mixture and toss. Sprinkle with slivered almonds, pine nuts, or pepitas.

–Lazy drunken mushrooms- Okay, if all of the rest are deemed too difficult, try this. Put a little oil in a pan. Slice some mushrooms and saute with garlicover medium heat until tender. Just before you take mushrooms out of the pan, splash a quarter cup or so of red wine into the pan and reduce it into the dreamiest of mushroom sides. Drink the rest of the wine while you cook them.

Cheers!

What is your favorite vegetable/ vegetarian Thanksgiving side dish? Do you cook like I do (sans real recipe) or follow them to a T?

Meri