Easy Thanksgiving feast - Recipe

Vegetarian Times, Nov, 1999 by Tracey Seaman

Our festive menu and plan-ahead guide help you entertain without fuss

an old-fashioned, home-cooked Thanksgiving dinner with all the trimmings is what everybody looks most forward to this time of year. But that kind of extravaganza requires more time than anyone seems to have these days.

Rather than compromise the fantasy repast, we came up with a way to prepare a homespun vegetarian feast without spending the better part of a week doing so. Our delicious menu, rich in color, texture and flavor, can be made ahead of time at your leisure, then stored in the refrigerator and heated up at the last minute. This advance preparation leaves very little to be done on Thanksgiving Day and plenty of time to set a festive table and share the warmth of the holiday with family and friends. Armed with our easy-to-follow recipes and planning timetable, you'll see for yourself how relaxed and memorable the holiday can be.

Butternut Squash Soup with Toasted Sage and Herbed Croutons

8 SERVINGS DAIRY-FREE

For an extra-special touch, toast the squash seeds to sprinkle over the soup. Rinse seeds, pat dry with paper towels, spread on a baking sheet and bake at 350 [degrees] F for 30 to 40 minutes, tossing occasionally. This make-ahead soup can be frozen for up to ? month.

3 medium or 2 large butternut or acorn
   squash (4 lbs.)
2 (14-oz.) cans vegetable broth (1 qt.)
1 tsp. coarse salt
1/4 tsp. ground white pepper
4 Tbs. extra-virgin olive oil or 3 Tbs.
    vegetable oil and 1 Tbs.
    walnut oil
24 fresh small sage leaves
4 slices firm-textured white bread

PREHEAT OVEN TO 400 [degrees] F. Cut squash in half lengthwise and scoop out seeds; save seeds for toasting if desired (see above). Place squash halves cut side down on large baking sheet with sides. Bake until skins are browned and squash is tender, about 1 hour 10 minutes. Let cool slightly.

Scoop cooked squash from skins and transfer to large saucepan. Mash well with potato masher, then stir in broth and 2 cups water. Bring to a simmer over medium-low heat, stirring often. Season with salt and pepper and remove from heat. Soup should be as thick as tomato sauce--add up to 1 cup more water to thin if necessary. If you prefer a finer texture, cool slightly then puree soup in a blender or food processor. Let cool completely, transfer to container with lid and refrigerate at least 8 hours.

Up to 4 hours before serving, heat 3 tablespoons oil in a medium skillet over medium heat. Add sage leaves and cook until lightly browned, turning once, about 1 minute. Using tongs, transfer sage to paper towels to drain. Reserve oil in skillet.

Trim crusts from bread, discarding crests. Cut each bread slice diagonally into 4 triangles, then cut each triangle in half to make 32 croutons total.

Heat reserved oil in skillet over medium heat. Add half the croutons and cook, turning once, until golden on both sides, about 1 minute. Transfer to paper towels to drain. Heat remaining 1 tablespoon oil in skillet and cook remaining croutons as before.

Rewarm soup over low heat, stirring occasionally. Ladle soup into bowls and scatter 3 toasted sage leaves over each portion. Garnish each with 4 croutons and serve hot.

PER SERVING: 223 CAL.; 4G PROT.; 7G TOTAL FAT (1G SAT. FAT); 31G CARB.; 0 CHOL.; 428MG SOD.; 7G FIBER

Vegetable Pot Pie

12 SERVINGS DAIRY-FREE

The only thing better than the Thanksgiving meal may be the leftovers. This delicious pot pie provides enough for several extra portions that are just as good reheated the next day.

Pastry crust

3 cups unbleached all-purpose
  flour
3/4 tsp. salt
3/4 cup plus 3 Tbs. chilled solid
  vegetable shortening
5 to 6 Tbs. ice water

1 lb. parsnips, peeled and cut into
   1/2-inch chunks
2 Tbs. olive oil
1 Tbs. chopped fresh thyme
   or 1 tsp. dried
2 tsp. coarse salt
1 lb. cremini or button mushrooms,
   halved or quartered
3/4 tsp. freshly ground pepper
2 lbs. spinach, stemmed and well
   washed
6 medium shallots, finely chopped
3 Tbs. all-purpose flour
1 1/4 cups soy milk, warmed
1 lb. baking potatoes (2 large)
2 lbs. sweet potatoes (3 medium)
1 Tbs. chopped fresh rosemary
   or 1 tsp. dried, crumbled

MAKE PASTRY CRUST: In large bowl, mix flour and salt. Cut in shortening with your fingertips until mixture resembles coarse meal. Sprinkle with 3 tablespoons ice water and toss to mix.

Add additional ice water, 1 tablespoon at a time, and work in gently until dough just comes together and isn't too crumbly. Gather into ball then knead a few times to blend. Cut off one-quarter of dough. Shape both pieces into a disk, wrap in plastic wrap and chill at least 2 hours or up to 2 days.

Preheat oven to 450 [degrees] F. In large bowl, combine parsnips, 1 teaspoon oil, thyme and 1/4 teaspoon salt and mix, well. Transfer to baking sheet with sides and roast 10 minutes.

In same bowl, combine mushrooms, 2 teaspoons oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and mix well. Add to baking sheet with parsnips and roast 8 to 10 minutes. Remove from oven and set aside.

In large pot, combine half the spinach and 1 cup water. Cover, bring to a boil and cook until wilted, about 2 minutes. Remove spinach to colander with tongs, rinse under cold running water and squeeze out as much moisture as possible. Repeat with remaining spinach. Coarsely chop spinach and set aside.