Thanksgiving Vegetarian Meals Recipes (Most Popular)
Combined with chewy wheat berries, a tangy vinaigrette and salty Parmesan, this beet salad makes for a light supper or substantial side.Submitted by CHEF_MEG
Inspired by the numerous awesome pumpkin recipes on here. I saw similar recipes for pumpkin muffins but not for bars, which was what I wanted.
Delicious with a dollop of whipped cream. Stays a little softer on the inside thanks to all the pumpkin. :)
Feel free to substitute splenda for the real sugar, egg beaters for the eggs, etc. I used what I had.
Also: I prefer a nice amount of spice in my bars, but reduce the cinnamon and pumpkin pie spice if you don't!
Savory, creamy, and perfect for a fall evening.Submitted by KAT1031
Recipe from Cori Loughman of Greenfield, Ind.
A fantastic twist on a seasonal classic!
I lightened it up a little bit: from almost 700 calories per serving to under 350!
This is a deliciously spicy taste of Fall, anytime you care to make it. I've used it to fill turnovers and mini-pies, though it would be delicious and guilt free just eaten as a pudding! I reccomend using a food mill to puree the roasted component if you're picky anout texture, otherwise a food processor should make it wonderfully! Makes about 3 cups.Submitted by JO_JO_BA
From the World Vegetarian Classics cookbook and also known as OSENG OSENG TEMPE this delicious favorite dish is from Java, Indonesia.
Using Organic Shallots from your local farmers' market in season fall/winter this recipe is with Organic Tempeh, Orgamic Lime Juice, Organic Agave Syrup, and even Organic Dried Chili Pepper Flakes and Organic Soy Sauces (I use low sodium in this recipe) can be found at your local health food store or supermarket.