Vegetarian Thanksgiving Feast

Thanksgiving dinner has always been a feast of turkey, stuffing, ham and all the usual trimmings for my family but last year my husband made a dramatic change for himself by deciding to become a vegetarian. Over the past year I have been learning to feed a vegetarian healthy and tasty meals and this thanksgiving I have made a vow to serve a complete vegetarian thanksgiving feast for my family. Wanting to insure that my children and guests enjoy the unconventional meal as much as my husband will I have been experimenting and believe I have found the perfect vegetarian recipes for a wonderfull family get together.

The main course consits of a stuffed acorn squash trimmed to resemble a turkey for a festive and traditional feeling during the holidays. The stuffing will be filled with yummy and complimentary nuts and fruits that will trully bring out the unique taste of the squash once baked. A fresh tossed salad with a raspberry-walnut vinegarette dressing and redskin mashed potatoe's expand the taste horizons and fill up all those hungry belly's. To end the meal I will serve a delicious and simple to make creamy cranberrie dessert that I have been fixing for years and is one of our treasured family traditions for thanksgiving.

Stuffed Acorn Squash

1 large acorn squash

3 medium granny smith green apples

6 ozs of chopped walnuts

1 loaf of cinnamon raisin bread

4 tbs. of butter or margarine

3/4 cup of brown sugar

Pre-heat your oven for 15 minutes at 300 degrees. To prepare the squash for stuffing cut it in half and scoop out all the seeds. Spread the butter/margarine across the inside of both halves and sprinkle half of the brown sugar on top of the butter/margarine. Now set aside until you have prepared the stuffing.

Toast the entire loaf of cinnamon raisin bread and tear it into small pieces aproximately 1 by 1 in. Core the apples and chop them into small pieces, leave the skin on for added color and consistency during the baking process. Put the bread crumbs, walnuts and chopped apples into a large bowl and mix. Once it is mixed, scoop the stuffing into both halves of the squash and sprinkle the remainder of the brown sugar on the top. Cover both halves with aluminum foil and place into the oven, cook for about 30 minutes or until the squash is tender enough that a fork will easily slide into it. While you are baking the squash go ahead and throw in the sweet potatoe's as well; wrap them in foil that contain about a tbs. of butter for each one.

Now the fun part; take the two acorn halves and place them back together, tie them down with a piece of butchers string to keep them together. Place this on your serving tray and un-wrap the sweet potatoes and place them on both sides in the postion the legs of a turkey would be. Use some toothpicks to fasten them to the squash, also toothpick enough red leaf romain lettuce to the back of the squash to represent the turkeys tail feathers. Place stuffing around your vegetarian turkey and garnish with small pieces of the remain romain lettuce.

Redskin Mashed Potatoe's

Bag of redskin potatoe's

3 tbs. butter/margarine

salt

1 1/2 cups milk or 2 cups sour cream

Prepare the potatoe's as you would any type except leave the skin on them. Once you have boiled them to the desired softness add 3 tbs. of butter and an ample amount of salt for your desired tastes. Mix in the milk or sour cream and whip on high for about 10 minutes or until the potaoe's are smooth and fluffy.

Cranberrie Dessert

2 cans whole cranberrie sauce

1 block of cream cheese

1 tub of cool whip

Soften the cream cheese and mix in the cool whip on a low setting until smooth. Hand whip the whole cranberrie sauce into this mixture until completely blended. It will turn a very pretty pink when mixed completely.

Well all you need to do now is serve your feast to your hungry vegetarians, I hope your family enjoy these vegetarian thanksgiving recipes just as my family has. If you feel you need a few more sides to trully make a feast you can always serve the traditional greenbean casserole and pumpkin pies both are vegetarian safe.