Happy Thanksgiving! - includes recipes and a related article on making a Thanksgiving centerpiece - Cover Story

Vegetarian Times, Nov, 1997 by Rose Elliot

Renowned vegetarian cook, Rose Elliot, celebrates the holiday with hearty fall vegetables and a spectacular chestnut roulade--a meal that is sure to give your guests one more thing for which to be grateful.

Each November, I am faced with the welcome challenge of preparing a meatless Thanksgiving feast and I always try to develop a dinner that mixes traditional dishes with some new more inventive ones. This year I am pleased to share a menu with you that combines classical fall ingredients in unexpected, but ever-so-delicious ways.

The meal begins with a wonderful Roasted Red Pepper and Sweet Potato Soup--hot in color and in flavor thanks to the vivid scarlet of the peppers and a good dose of cayenne pepper (which you can adjust to your taste, of course). The first course is followed by the meal's centerpiece--a stunning red lentil roulade stuffed with chestnuts, onions and fresh sage and served with a rich mushroom sauce and fresh cranberry relish. Simple side dishes include a delectable wild rice pilaf with a fresh ginger dressing, roasted root vegetables scented with thyme, and creamy mashed celery root and potatoes. A homey apple-cranberry tart with a crunchy crumb topping or juicy pears poached in wine is the grand finale.

Once your sweet tooth has been satisfied, relax and go on creating good memories. After all, that's what Thanksgiving is about--family and friends who come together to savor the moment.

Have you ever come home from the market, spread your fruit and vegetable purchases over the kitchen table and been gripped by their natural beauty? The exquisite forms and colors of fall produce ovals, circles and curvaceous cylinders in deep purples and reds, golden yellows and vibrant greens. They hook the eye whether they are peaking out over the edge of a grocery bag or cascading over a countertop. Arrange fruits, vegetables and herbs purposefully, bearing heights, shapes and color groupings in mind, and their visual impact can rival that of any master painting. Best of all, it's hard to go wrong when gathering natural "gifts" together; a decorative arrangement of this type has built-in ease and flexibility.

Here are a few tips that can help you maximize the splendor and minimize the experimentation when setting your Thanksgiving scene: A successful arrangement relies on balance and variety, so take care to group similar colors together, vary the rhythm of the still life by breaking up horizontal groupings with vertical objects, such as jarred herbs and veggies, and create a focal point by including a tall vase filled with berries, stalks or leafy branches. You might even be able to find these items in your own backyard. Be loose eggplants, lychee nuts, figs, cabbage, squash and pears interspersed with herbed oils and vinegars and filled in mason jars are all you need for a stunning tabletop vista to complement your home-cooked feast.

Garlic-Herb Bread

8 SERVINGS LACTO/VEGAN

This garlic bread is best served right out of the oven.

1 stick (1/2 cup) butter or margarine,
softened
2 to 4 cloves garlic, minced
2 Tbs. chopped fresh chives
2 Tbs. chopped fresh parsley
1 loaf French bread (baguette)

PER 1/2-CUP SERVING: 163 CAL.; 4G PROT.; 7G TOTAL FAT (1G SAT. FAT); 21G CARB: 0 CHOL.; 5MG SOD.; 1G FIBER.

Rich Mushroom Sauce

MAKE 3 CUPS VEGAN

This easy sauce makes a luscious topping for the roulade and the savory Mashed Celery Root and Potatoes.

2 Tbs. olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 1/2 cups cremini mushrooms, chopped
(see glossary)
2 1/4 cups water
3 Tbs. soy sauce
1 tsp. vegetable bouillon powder
2 tsp. cornstarch dissolved in 1/4 cup
water
Salt and freshly ground black pepper to
taste

* Reheat the soup.

* Reheat the mushroom sauce.

* Reheat the mashed celery root and potatoes.

Rose Elliot is a leading expert on vegetarian cookery and has written many books on the subject including Vegetarian Pasta (Rondom House, 1997); The Complete Vegetarian Cuisine (Pantheon, 1997); and Vegetarian Fast Food (Random House, 1995).