Feast your eyes!
-
- November
- 20
Thanksgiving is just a week away, and I’m looking for inspiration to carve out a menu.
Loyal readers of my posts (yeah, the two of you) know that I run a vegetarian household, and will not be stuffing a turkey.
We’ve invited a couple over (who are also vegetarian and therefore will not be bummed by the missing traditional centerpiece) for Thanksgiving dinner.
Every year, I find myself cooking up new plans for a tasty centerpiece dish. We’ve tried Tofurkey (Tofu Turkey) before and found it not to be very appetizing. So this year, I’ve settled on Basil Pesto Lasagna. 
Here’s what I’m planning (both appetizers and desserts will be store bought):
(And because this is a blog about kid nutrition, let me quickly add that my kids love every item on this menu!)
HORS D’OUEVRES / APPETIZERS
•Spincah puffs
•Samosas
DINNER
•A thick harvest soup (made with onions, potatoes, carrots, celery, corn, pumpkin and V-8 juice).
•Basil pesto lasagna.
•Spicy roasted red potatoes with garlic.
•Roasted asparagus with Parmesan cheese.
•Mashed potatoes with sour cream and chives.
•Basmati rice pulav with carrots, beans and corn, topped with cashews and raisins.
•A spicy coconut milk stew with potatoes, carrots and tomatoes.
•Raita—a bowl of yogurt into which I add diced cucumber and freshly chopped cilantro.
DESSERT
• Pumpkin pie
•Cranberry tart
Suggestions for future centerpiece dishes, anyone?
Photo Credit: Seth Harrison, The Journal News
This entry was posted
on Thursday, November 20th, 2008 at 12:11 pm by Swapna Venugopal.
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Menu sounds good – but would prefer to stick with the turkey!
This sounds so amazing!! I’ll be over at 3. LOL. This is a perfect example of why my kids are not great vegetable eaters—I keep feeding them boring stuff! The only sort of fall/harvest/vegetarian dish I could add for next year’s consideration is this: Dice sweet potato, butternut squash, and rutabaga in equal sized chunks, mix with pearl onions, toss with extra virgin olive oil, fresh chopped rosemary, salt and pepper and roast at 375 degrees until soft and caramelized around the edges.
Thanks, Katie! I’ve never used rutabaga in my cooking before, and now I’m tempted to add it to this year’s list!
Would be great to have these dishes with sweet/salted lassi.