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Thanksgiving Vegetarian Recipes Golden Gratin with Walnut Crust Tangy Turnips and Mashed Potatoes Fresh Cranberry Relish Sweet Potato Supreme Grandmother's Famous Cranberry Bread Wild Rice Risotto with Fresh Sage Winter Squash Ravioli Golden Gratin with Walnut Crust Serves 9 Add caramelized onions or other vegetables to this creamy and wonderful dish. It is excellent reheated the next day. 1 butternut squash (about 2 lbs.), peeled 3 Yukon Gold potatoes, peeled Salt and freshly ground black pepper 1/4 cup grated Parmesan cheese 1 cup heavy cream 1/2 cup finely chopped walnuts 1/2 cup breadcrumbs 2 Tbs. melted butter Preheat oven to 350¼F. Grease an 8x8 baking dish. Cut the squash in half lengthwise and scrape out the seeds. Slice the squash and the potatoes about 1/8 inch thick. Line the bottom of the baking dish with a layer of squash, overlapping slightly, season with salt and pepper, sprinkle with a little of the Parmesan, and drizzle with a little of the cream. Cover with a layer of potato slices, season with salt, pepper, cheese and cream. Repeat with remaining squash and potatoes until the dish is full. Press the layers down lightly to distribute cream and to compact the layers. (The last layer should be sitting in cream, not covered by it.) Cover the dish with foil, and bake for 1 hour and 10 minutes, until the vegetables feel tender when poked with a sharp knife. Combine the walnuts, breadcrumbs, and butter. Sprinkle over the top of the gratin, and bake until lightly browned, about 15 minutes. Remove the dish from the oven, and let rest for 20 minutes before serving. —Adapted from Fine Cooking Tangy Turnips and Mashed Potatoes Serves 5 1/2 lb. turnips, peeled and sliced 2 lbs. baking potatoes, peeled and cubed 8 garlic cloves, sliced 1 Tbs. butter 1/4 cup 2 % low-fat milk 2 tsp. prepared horseradish (or more) Salt and pepper, to taste Chopped parsley and/or chives, for garnish Combine turnips, potatoes, and garlic in a medium saucepan, cover with water, and bring to a boil. Cover, reduce heat, and simmer 20 minutes or until very tender. Drain well, return to pan, add butter, and beat at high speed with an electric mixer until smooth. Add milk, horseradish, salt, pepper; beat well. Transfer potato mixture to a serving bowl. Sprinkle with parsley and/or chives. Fresh Cranberry Relish Makes 4 cups This fresh cranberry relish is so tasty, you may never open a can again! It is beautiful to look at, and is a snap to make. The recipe comes from our Co-op Kitchens. 1 lb. fresh cranberries 1 red apple, cored, sliced, not peeled 1 orange, cut into wedges, not peeled, pith and seeds removed 1 cup sugar Combine all ingredients in food processor. Pulse briefly until coarsely chopped. Sweet Potato Supreme Serves 8-10 If you love sweet potatoes, then this is the dish for you! Splurge on fresh pineapple if you can. 5 lbs. sweet potatoes 1 Tbs. butter 6 oz. pitted prunes, chopped 6 oz. dried apricots, chopped 1 cup water 2 cups fresh or canned pineapple, diced 1/2 cup packed brown sugar 1/4 cup all purpose flour 2 Tbs. butter 1/3 cup chopped pecans Cook the potatoes whole, unpeeled, in enough water to cover them, until they are very soft. Drain the potatoes, allow them to cool, and peel them. In a large bowl, mash the potatoes and 1 tablespoon butter with an electric mixer. Preheat oven to 350¼F. In a small saucepan, cook the prunes and apricots in one cup of water for 5 minutes. Add the dried fruit, the cooking liquid, and the pineapple to the potatoes, mixing to combine. Place the potato mixture in a large ovenproof casserole, cover, and bake for 30 minutes. In a small bowl, mix brown sugar, flour, 2 tablespoons butter, and chopped pecans until crumbly. Sprinkle crumb mixture over top of casserole. Bake, uncovered, about 20 minutes more, until heated through and topping is golden brown. Grandmother’s Famous Cranberry Bread Makes 1 loaf 2 cups sifted all-purpose flour 1 cup sugar 1-1/2 tsp. baking powder 1 tsp. salt 1/2 tsp. baking soda 1/4 cup butter or margarine 1 egg, beaten 1 tsp. grated orange peel 3/4 cup orange juice 1-1/2 cups golden raisins 1-1/2 cups fresh or frozen cranberries, chopped Preheat oven to 350¼F. Sift flour, sugar, baking powder, salt, and baking soda into a large bowl. Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice all at once; stir just until mixture is evenly moist. Fold in raisins and cranberries. Spoon into a greased 9x5x3-inch loaf pan. Bake 1 hour and 10 minutes, or until a toothpick inserted in center comes out clean. Remove from pan; cool on a wire rack. If you choose, you may substitute cranberries for the raisins to have an "all cranberry" bread. —Parents Magazine Wild Rice Risotto with Fresh Sage Serves 8 to 10 (main course) 4 cups water 1/2 tsp. salt 1/2 cup wild rice 5 to 6 cups vegetable stock or broth 1 Tbs. unsalted butter 2 Tbs. olive oil 1/4 cup thinly sliced fresh sage 3 yellow onions, finely chopped 3 large celery stalks, finely chopped 2-1/2 cups Arborio rice 1/2 cup dry Marsala wine 1 Tbs. chopped fresh thyme, or 1 tsp. dried thyme 3/4 cup finely grated fresh Parmesan cheese 1/2 cup chopped fresh parsley Salt and freshly ground black pepper, to taste Bring water with salt to a boil in a heavy saucepan, then simmer wild rice, covered, until tender, about 45 minutes. Remove from heat and let rice stand in cooking liquid, uncovered, 30 minutes. Drain rice; set aside. In a medium saucepan, heat broth. Keep liquid hot. Heat butter and oil in a 6- to 8-quart heavy pot over moderately high heat. Sauté sage, stirring, 1 minute. Add onions and sauté, stirring, until softened. Add celery and sauté, stirring, until onions begin to turn golden brown, about 7 minutes. Stir in Arborio rice and cook over moderate heat, stirring constantly, 2 minutes. Add wine and thyme, and cook, stirring constantly, until wine is absorbed. Stir in 1 cup hot broth and simmer, stirring frequently, until broth is absorbed. Continue adding broth, 1 cup at a time, and simmering, stirring frequently and letting each addition be absorbed before adding the next, until rice is tender but still al dente and creamy-looking and liquid is absorbed, 20 to 22 minutes. Toward the end of cooking, stir in the wild rice. Remove pot from heat and stir in Parmesan, parsley, and salt and pepper, to taste. Note: This recipe can be made into pancakes. Add 2 egg whites to the cooled rice mixture. Form into 3-inch patties, heat 1 tsp. olive oil in a skillet, and sauté until lightly browned on both sides. —Adapted from Fine Cooking Winter Squash Ravioli Makes 24 ravioli. 4 to 6 servings Declared a winner in recent cooking classes, these tasty ravioli are fantastic. Ready-made wontons from the produce department make the preparation easy. 1/4 cup hazelnuts 1/2 to 1/4 tsp. finely minced sage leaves (optional) 1/2 cup butternut, kabocha, or other winter squash (puree, canned, or homemade) 24 (3x3 inch) wonton skins, thawed if necessary 1/2 cup low fat ricotta cheese 1/4 tsp. freshly ground black pepper Cornmeal 1/8 tsp. salt 3 Tbs. butter Dash of nutmeg, preferably freshly grated Minced fresh parsley Freshly grated Parmesan cheese Preheat oven to 350¼F. Spread hazelnuts on a cookie sheet and bake hazelnuts for 10 minutes until lightly browned. Let cool. Chop fine and set aside. Combine the squash purée, ricotta, pepper, salt, nutmeg, and sage (if using) in a medium bowl. Drop a rounded teaspoon of the squash mixture onto each of 4 wonton skins. With your finger, lightly moisten 2 edges of each wonton skin with water. Fold into a triangle and press to seal. Continue with the remaining wonton skins and filling. Layer between sheets of wax paper and sprinkle with cornmeal. Bring a large pot of salted water to a boil. Cook the ravioli, twelve at a time, for about 3 minutes, or until the ravioli begin to look transparent. Carefully lift from the water and drain. As the ravioli cook, heat 1 tablespoon of the butter in a skillet. Add the first batch of drained ravioli and sauté for 2 to 3 minutes. Arrange the ravioli on a warmed platter or on plates. Cover and keep warm. Repeat with the remaining ravioli. Heat the remaining butter in the skillet. Add the hazelnuts and heat briefly. Sprinkle the nuts and then the parsley over the ravioli. Serve with Parmesan cheese. —Zucchini, Pumpkins, and Squash, by Kathleen Desmond Stang back to recipe file