Vegetarian Thanksgiving UPDATED with pictures

Recipes here.

Lemon Broiled Green Beans, Festive Chickpea Tart, Autumn Puree, & canned Cranberry Sauce

Partially-eaten Chocolate Pumpkin Pie

I have a lot to be thankful for, even if I generally shun the idea of Thanksgiving in the traditional turkey-centered, pilgrims way. I have a stable job that I usually enjoy, happy healthy daughter, wonderful husband, a nice house, way more material things than I really need, plenty of food to eat, etc. I know I am very lucky. 

This will be my 17th Thanksgiving as a vegetarian (D's 10th) and it makes me feel good that no animals died for our meal today. In fact, I cook more and more vegan meals these days, since D is lactose intolerant. I won't repeat my rant from last year, but hope that everyone will remember that animals raised for food have feelings, just like your pets.

What Your Thanksgiving Meal Says About You

When it comes to the holidays, you do things your own way ... and love it. You do whatever feels right to you. You see the holidays as a time to be close to loved ones. It's a good time to reconnect and make memories. You like the aspects of the holiday that remind you of your childhood - opening presents, treats, and old favorite foods. During the holidays, you are likely to feel comforted. At your worst, you feel a bit over-indulgent. You consider yourself a real red blooded American, and you're proud of it. You tend to spend you holidays taking care of others. Holidays are one of the times you like to give.

What Does Your Thanksgiving Meal Say About You?

RBOC: What I did today edition

• Met with the architect. Found out there won't be enough room for separate shower & tub in new bathroom, but still hoping to have an awesome tub in there (even if I also have to shower in it).
• Went on a fun lunch, shopping trip with Awesome Female Colleague, H, & D this afternoon.
• Baked a chocolate pumpkin pie (have already eaten two pieces- Mmmm...)
• Have been relaxing and watching TV this evening and trying to stay to warm:

I love those socks (Xmas gift from sister-in-law a few years ago) & still love this robe (have had it at least six years).

Recipe Request

OK- I had a couple of requests for this soup recipe, so I am posting it with credit given to the source: Sundays at Moosewood. I got this cookbook when I first became a vegetarian back in 1992 and it's remained one of my favorites. This is my version of the recipe- the original has some optional ingredients.

Addy’s Butternut Squash Soup 

(adapted from Indonesian Squash and Spinach Soup from Sundays at Moosewood)

1 teaspoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon turmeric
cayenne pepper to taste
5 teaspoon sliced blanched almonds

1 onion, chopped
2 large garlic cloves, minced
3 tablespoons olive oil
½ teaspoon dried ginger
1 teaspoon salt
2 cups water
14-oz can coconut milk
1 medium butternut squash, peeled and cut into cubes
1 small bunch kale, chopped

Grind the first list of ingredients in a spice mill or in a food processor or blender with ½ cup water. If you don’t have the seeds on hand, or are in a hurry, you can probably just substitute some good curry powder for the first list of ingredients. In a large pot, sauté the onion and garlic, adding the ginger and salt. Continue to sauté until the onion in translucent. Add the water and spice mixture and simmer for 5 minutes.

Stir in coconut milk and squash and simmer uncovered until the squash the tender- this time will vary depending on your squash and how small or large you cut it. I start checking it after 20 minutes. Once the squash is tender, stir in the kale and cover the pot. Check it after 5 minutes to see if kale is tender. Cook until kale is to desired tenderness- depending on how fresh it is, etc. Serve & enjoy!