And the winner is: the best thanksgiving recipes from our reader contest

Vegetarian Times, Nov, 2001

Bravo to all the readers across the country who submitted recipes for our Thanksgiving contest--the response was overwhelming. It wasn't easy selecting six winners from the hundreds of entries, but choose we did. As we worked through the stacks of recipes, we learned a few things about you. First, you love desserts! They were by far the most popular submission. Side dishes made with winter squash or pumpkin were a strong runner-up. And mushrooms of all kinds--fresh, dried, wild--are one of your favorite ingredients. So are cranberries, especially at Thanksgiving.

Once we'd finally narrowed down to roughly a dozen finalists, the fun began--tasting and comparing the best of the best recipes, and judging them based on flavor, appearance, originality and creativity. The votes are in and here are the winners.

First Place Kayla Capper * Ojai, Calif.

Pumpkin Pie Wontons

MAKES 16

30 MINUTES OR LESS

"I like to experiment with cooking,"
says contest winner Kayla Capper. "I
came up with the idea for these dessert
wontons as a way to serve pumpkin pie
individually." Look for packaged wonton
wrappers in the refrigerated produce
section of most large supermarkets.

1 cup canned pumpkin
2 Tbs. maple syrup
3 Tbs. light brown sugar
1 tsp. pumpkin pie spice
16 packaged wonton wrappers
Granulated sugar for dusting
Ground cinnamon for dusting

1. Preheat oven to 400 [degrees] F. In medium
bowl, mix pumpkin, maple syrup, brown
sugar and pumpkin pie spice.

2. Place one wonton wrapper flat on
work surface. Spoon 1 tablespoon filling
into center. Moisten edges of wonton
with water and fold in half to form triangle.
Press edges to seal. Repeat with remaining
filling and wontons.

3. Arrange filled wontons on ungreased
baking sheet. Lightly coat wontons with
nonstick cooking spray and sprinkle each
with sugar and cinnamon.

4. Bake until golden, about 16 minutes.
Turn and bake 2 more minutes. Set baking
sheet on wire rack to cool.

PER WONTON: 75 CAL; 3G PROT; 0 TOTAL FAT (0 SAT.
FAT); 16G CARB; 3MG CHOL; 138MG SOD; 1G FIBER

Second Place Lynette Jenkins * Anoka, Minn.

Cranberry-Grain Salad

10 SERVINGS

30 MINUTES OR LESS

Lynette Jenkins created this recipe as a
wholesome and slightly sweet accompaniment
to Thanksgiving dinner. "I love
the mixture of textures and flavors,"
says Lynette, "and so does my family."

3 cups cooked kasha
1/2 cup chopped walnuts (2 oz.)
1/2 cup dried cranberries
2 medium stalks celery, chopped
  (about 3/4 cup)
1/4 cup sunflower seeds (dry-roasted
  or raw)
3 scallions (white and light green
  parts), chopped (1/4 cup)
Mint leaves for garnish

DRESSING

1/4 cup olive oil, preferably
  extra-virgin
1/4 cup honey
2 tsp. fresh lemon juice
1/2 tsp. ground cinnamon
1/2 tsp. ground cumin
1/4 tsp. grated nutmeg

1. In medium bowl, mix cooked kasha,
walnuts, cranberries, celery, sunflower
seeds and scallions.

2. Make dressing: In small bowl, mix all
ingredients. Pour dressing over salad and
toss to coat. Season to taste with salt and
freshly ground pepper. Serve right away
or cover and refrigerate overnight. Garnish
with mint leaves before serving.

PER SERVING: 258 CAL; 60G PROT; 11G TOTAL FAT (1G
SAT. FAT); 36G CARB; 0 CHOL; 16MG SOD; 2G FIBER

Third Place Linda Payne * Plano, Texas

Heirloom Sweet
Potato--Praline Pie

10 SERVINGS

"This is an old family recipe that we
make every Thanksgiving holiday," says
Linda. "My family lives in Oklahoma
and when I was a child, we would pick
up the pecans that had fallen off the
trees after the first frost to use in this
pie as well as other delicious treats." It's
wonderful served warm or at room
temperature.

2 medium sweet potatoes
2 large eggs
1 cup packed light brown sugar
1/2 stick (1/4 cup) butter or margarine,
  softened
1/2 cup evaporated milk
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. grated nutmeg
1 unbaked 9-inch pie crust

PRALINE LAYER

1 Tbs. butter or margarine
2 Tbs. light brown sugar
1/4 cup pecan pieces (1 oz.)

PECAN TOPPING

1 Tbs. butter or margarine
1 Tbs. light brown sugar
1/2 cup pecan halves (2 oz.)

1. Bring medium saucepan of water to
boil. Add unpeeled sweet potatoes, reduce
heat and simmer until potatoes are
tender, 30 to 40 minutes. Drain and let
cool slightly.

2. When cool enough to handle, peel
sweet potatoes and transfer to medium
bowl. Coarsely mash potatoes (you
should have about 2 cups). Add eggs,
brown sugar, butter, evaporated milk,
spices and 1/4 teaspoon salt and mash
thoroughly. Set aside.

3. Preheat oven to 400 [degrees] F. Make praline
layer: In small saucepan, melt butter
with 2 tablespoons brown sugar over
medium-low heat, stirring often, until
mixture is smooth. Stir in pecans. Spread
praline mixture over bottom of pie crust.
Spoon filling over praline layer.

4. Bake pie 10 minutes, then reduce
oven temperature to 350 [degrees] F and bake until
filling is set, about 45 minutes. Set pie
on wire rack to cool.

5. Meanwhile, make topping: In small
saucepan, melt butter with 1 tablespoon
brown sugar over medium-low heat, stirring
often, until mixture is smooth. Add
pecans and cook, stirring often, until
lightly toasted, about 3 minutes. Remove
from heat and let cool slightly.

6. Arrange pecan halves decoratively
over top of cooled pie.

PER SERVING: 337 CAL; 5G PROT; 18G TOTAL FAT (7G SAT.
FAT); 42G CARB; 62MG CHOL; 186MG SOD; 2G FIBER