What do you eat for Thanksgiving?

If You Dont Eat Turkey What Else Do You Eat On Thanksgiving?

• ok so i do not eat animals but the rest of my family dose so on thanksgiving what do i eat?

• Answer:

  Vegetarian Thanksgiving Main Courses Lasagna Lasagna is basically a casserole made with layers of flat noodles, vegetables, cheese, and sometimes meat. There are a million variations on lasagna; here are some vegetarian favorites. Ingredients 1 pound dry lasagne noodles 2-3 c Italian tomato sauce 2 small or one large zucchini, grated ½-1 pound ricotta cheese 3 large bunches spinach, washed and stemmed 1 pound mozzarella cheese, grated or thinly sliced ½ pound provolone, grated or thinly sliced (optional) Directions Bring the tomato sauce to a boil, stir in the zucchini, and cook for about 5 minutes. Ladle a bit of sauce into the baking dish and spread it around so that the bottom of the dish is lightly coated. Preheat oven to 350. Place lasagne noodles in the pan to form a single layer. If necessary, break noodles to fill gaps. Spread 1/3 of the ricotta cheese on the noodles, then lay out 1/3 of the spinach on top of that. Sprinkle or place 1/3 of the cheese, then cover with tomato sauce. Repeat twice, using 1/3 of ingredients for each layer, saving a sprinkle of cheese to garnish the top. Bake for about 1 hour, until sauce is bubbly and cheese is melted. Let cool slightly and serve. Notes: You don't actually need to cook the lasagne noodles ahead of time, as long as they are surrounded by plenty of sauce. The vague amounts of sauce and cheese are deliberate - personally, I like tons of cheese and sauce in my lasagne, but others think it's excessive and prefer more vegetables. Ratatouille The perfect recipe to enjoy fresh vegetables and herbs; it can be served half a dozen different ways. Shepherd's Pie This vegetarian shepherd's pie recipe is a simple yet delicious lambless version of the real thing. Spanakopita A classic vegetarian recipe from Greece: rich and delicious spinach-cheese pie. Sweet Potato Gratin Sweet potatoes layered with black beans, rice, and spinach make a hearty, healthy main course. Vegetable Gratin I don't know anyone who doesn't love gratins - there's something about the cheese/bread crumb layer on top that appeals to just about everyone. If this sounds like you, try this tasty way to use up some leftover vegetables. Veggie Loaf This recipe for veggie burgers spread into a loaf pan and baked for 30-40 minutes makes a great vegetarian "meat" loaf. Winter Squash Risotto Risotto isn't difficult to make, but it does require a lot of standing at the stove, stirring away. The end result, however, is delicious and a wonderful comfort food. Ingredients 2½ pounds winter squash (one medium butternut squash or 2-3 delicatas) 3 T butter (1 T melted) salt 4 c vegetable stock 1 T olive oil 1 medium onion, minced 2 cloves garlic, minced 1½ c Arborio rice ¾ c dry white wine ¾ c Parmesan cheese 1 T fresh sage, minced nutmeg Directions Preheat oven to 450. Cut the squash in half, scoop out the seeds and strings, and put them in saucepan. Brush the squash flesh with butter, sprinkle with a bit of salt, and place on the cookie sheet, flesh side up. Bake about 45 minutes, until tender. Set aside to cool, then spoon the flesh into bowl, discard skins, and mash squash until smooth. Meanwhile, add stock and ½ t salt to the seeds and strings and heat over high heat until it boils. Cover, lower heat, and simmer for 20 minutes. Set strainer over bowl and pour the liquid through. Use spoon to squish the strings and get all the liquid out. Measure the liquid back into the saucepan and add water until the total liquid equals 5 cups. Heat to a simmer, cover, and turn off heat. In the heavy-bottomed saucepan, heat 1 T butter with olive oil until butter melts and is no longer foamy. Add onion and sauté until soft, stirring occasionally, about 4 minutes. Add garlic and sauté another minute. Stirring constantly: Mix in rice and cook for 1 minute. Add wine and cook about 2 minutes, until absorbed. Add 1 c of broth and cook until absorbed, then add another c, and repeat until rice is soft and creamy with just a bit of hardness right at the center. Add more hot water if needed to get the texture just right. This should take about 25 minutes total. Remove from heat and stir in mashed squash, Parmesan, sage, and the last T butter. Mix until butter is melted, then add nutmeg and additional salt, if desired. Serve immediately, with Parmesan cheese for sprinkling. Here are more recipes: http://www.theveggietable.com/recipes/thanksgiving.html