Baked potatoes became latkes with applesauce. Sweet potatoes are still roasted but are served in thick slices drizzled with sage butter. Carrots roasted in the pan drippings are roasted in butter and cinnamon until they caramelize. As a main dish, I will serve roasted red onions with vegetarian sausage (store-bought because thanksgiving is already hard enough) with onion gravy. I'm also planning on serving a vegetarian approximation of my family's favorite stuffing, cranberry sauce, and our favorite pies.
I have several meat-eaters attending our thanksgiving and after conferring with them and my family, we decided that serving salmon would be a good compromise. It's a special protein, but isn't a huge piece of meat to have in the house. Another option would be a turkey breast or thigh, but I didn't want to handle poultry after giving it up.
Before lunch, I'll be serving soy egg nog, cashews, chex mix (despite the fish in the worcestshire sauce, we just couldn't give this up), an apple tart, a little relish plate, and some cheese. The relish plate will include kalamata olives, peperoncini peppers, pickled cucumbers, and sliced fresh cucumbers.
My family loves having potpie with thanksgiving leftovers, so the day after, I'll make a vegetable potpie. Potatoes, peas, carrots, and corn will be tossed with gravy and baked in a flaky pie crust. I'll use the vegetarian version of my Easy Peasy Chicken (or Vegetable) Potpie. I'll leave out the chicken, substitute vegetable stock for chicken stock, and add corn. This pie is nice hot or cold as leftovers.
I'll be working over the next couple of weeks to keep developing these recipes and doing small practice batches. I'll post them, when I've perfected them.
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