Got the Vegetarian Woes This Thanksgiving?

Being a vegetarian can be hard work, especially around the holidays. Here are a few vegetarian (non-vegan) Thanksgiving Day alternatives that you're sure to love.

Baked Tilapia with Cornbread Stuffing

Ingredients:
6 pieces of filleted Tilapia, or any other fish that you prefer
1 prepared box of Jiffy Cornbread mix
1 Cup of cooked shrimp, chopped
½ Cup chopped mushrooms
¼ Cup diced onions
½ Cup butter, melted and 2 Tbsp
1 Tbsp dried parsley
Salt and pepper to taste

Directions:
Preheat your oven to 325 degrees. Use a nonstick cooking spray and coat the bottom of a 9"x13" baking dish. Place Tilapia fillets side-by-side in the dish (if they have skin, then place skin-side down). Set the baking dish aside.

Using a medium frying pan, melt the 2 tbsp of butter over medium heat. When the butter is melted, add mushrooms, onions and cooked shrimp. Stir occasionally and adjust heat so none of the mixture burns and sticks to the bottom. Sautée the mixture until onions are soft and they begin to turn clear. Turn off heat and set aside to cool.

In a large mixing bowl, crumple the prepared cornbread into the bowl. When the sautéed onions, mushrooms and shrimp are cooled, pour the mixture into the bowl with the cornbread. Add your parsley. Melt your ½ butter and add to the sautéed mixture and cornbread mix in the bowl. Using a large spoon, mix all the ingredients together, or use your hands to combine.

With the spoon or your hands, heap cornbread stuffing onto each Tilapia fillet. Pack it down onto the fillet so it doesn't just fall off (the melted butter should help it clump together).

When all of your stuffing is assembled on top of the fillets, place the uncovered baking dish in the oven. Bake for about 30 minutes, or until the stuffing is golden brown and the fish is thoroughly cooked.

Now, you can use any type of fish for this recipe, and you can tailor the cornbread stuffing - omit and/or add ingredients to suite your own personal tastes. I will usually dice up some fresh carrots and add those to the sautée to soften them up. You can also add diced celery, garlic, and peppers.

Green Bean Casserole

Ingredients:
1 Can (10 3/4 ounces) condensed cream of mushroom soup
4 Cups cooked green beans, fresh, frozen or canned
1/8 Tsp pepper
1/2 Cup milk
1 1/3 Cups French fried onions

Directions:
Preheat your oven to 350 degrees. Mix soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in green beans and 2/3 cup of the fried onions.

Bake uncovered for about 25 minutes. Top the casserole with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.

Cheesy Garlic Mashed Potatoes

Ingredients:
3 lb. russet potatoes, peeled and quartered
3 garlic cloves, peeled, ends trimmed
1 1/2 Tsp. salt, divided
1 Cup canned milk
1/2 Cup butter or margarine, melted
½ Cup and ¼ cup shredded cheddar cheese
2 Tbsp sour cream

Directions:
Peel your potatoes and cut into 1 inch chunks. Cook the potatoes, garlic cloves and 1 tsp. salt in covered saucepan with water just enough to cover. Bring to a boil, then reduce heat; cooking until potatoes are fork tender (about 20 minutes). Drain into a strainer and remove garlic cloves.

In mixer bowl, use an electric hand mixer to mash the potatoes. Stir in your canned milk, melted butter, salt and sour cream. When thorough blended and creamy, add the shredded cheese at the end and mix just enough to blend the cheese through the bowl.

Preheat you oven to 350 degrees. Use a nonstick cooking spray and coat the bottom of a casserole dish. Spoon the mashed potatoes evenly into the dish with a rubber spatula. Take the remaining ¼ cup of shredded cheese and sprinkle on top. Bake the potatoes for about 20 minutes, or until they are golden brown and the cheese is melted.

Oven-Baked Sweet Potatoes

Ingredients:
4 pounds sweet potatoes, boiled, peeled and sliced into1/4-inch chunks
1/3 Cup brown sugar
1/4 Cup margarine, melted
1/4 Cup orange juice
1/4 Tsp cinnamon
1/2 Tsp salt
small pinch of nutmeg

Directions:
Preheat your oven to 350 degrees. Use a nonstick cooking spray and coat the bottom of a 9"x13" baking dish. Arrange the sweet potato slices in the baking dish.

In a small bowl, combine the brown sugar, melted margarine, juice, cinnamon, nutmeg and salt. Pour the mixture evenly over the potatoes.

Cover with aluminum foil and bake for 30 to 35 minutes, or until the potatoes can be easily pierced with a fork. Remove the foil, and bake another 20 to 25 minutes uncovered (stir occasionally), until golden around the edges, or until the glaze is to your desired thickness.

Angel Biscuits

Ingredients:
1 Tsp active dry yeast
3/4 Cup buttermilk, at room temperature
2 Cups all-purpose flour
1 Tbsp granulated sugar
3/4 Tsp salt
4 Tbsp unsalted butter or margarine, cut into small pieces

Directions:
Stir the yeast into the buttermilk until it dissolves.

In a large bowl, combine flour, sugar and salt. Using your fingers, two knives or a pastry blender, work the butter into flour mixture until it resembles coarse meal. Then pour the buttermilk mixture into flour mixture, and stir until soft dough forms. You may need to add more buttermilk to make the dough stick together.

Lightly flour your work surface and your rolling pin. Knead the dough about 8 or 9 times, or until it's smooth. Using the rolling pin, roll the dough to 1/2-inch thickness. Using a drinking glass, dip the edge of the glass into the flour to coat, and use as a 'cookie cutter' to make you biscuits. Repeat until you have used all your dough.

Preheat oven to 400 degrees. Use a nonstick cooking spray to coat your baking sheet with cooking spray. Transfer biscuits to it (best if you use a thin metal spatula to do this). Cover the baking sheet with a clean kitchen towel and let the biscuits rise for about 20 minutes.

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

Cranberry Vinaigrette
for your Salad of choice

Ingredients:
1 1/2 Cups fresh or reconstituted dried cranberries
1 Cup apple cider
1/3 Cup pure maple syrup
1/3 Cup olive oil
1 Tbsp Dijon mustard
1 1/2 Tsp cider vinegar
1 Tsp salt
1/2 Tsp cracked black pepper

Directions:
To reconstitute the dried cranberries, cover them with boiling water and let stand 15 minutes. Then drain and blot with paper towels before using.

In a blender, combine all ingredients. Blend until mixture is smooth.

Pear and Apple Crisp

Ingredients:
4 medium pears, cored and thinly sliced
3 apples, peeled, cored, and thinly sliced
2 Tbsp light brown sugar
1/3 Cup finely chopped walnuts
1/2 Tsp cinnamon
1/4 Tsp nutmeg
2 Tbsp rum
1 Tsp vanilla extract
1 Tsp lemon juice
¼ Cup raisins (optional)

Topping:
2 ½ tbsp margarine or butter, melted
½ Cup flour
½ Cup quick cooking oats
2 Tbsp light brown sugar
1/4 Tsp cinnamon

Vanilla Ice Cream

Directions:
Preheat your oven to 350 degrees. In a large mixing bowl, combine the fruits and raisins (optional) with the next 6 ingredients and stir together until evenly coated. Use a nonstick cooking spray and coat the bottom of a 9"x13" baking dish or very large pie dish. Pour mixture into the baking pan or pie dish.

In a small bowl, combine the melted margarine with the remaining topping ingredients and stir to coat evenly. Sprinkle the topping evenly over the fruit mixture. Bake for 40 to 45 minutes, or until the fruits are soft and the topping is a nice golden brown.

Serve warm topped with vanilla ice cream.

ENJOY!