Having a Vegetarian Thanksgiving

This year we are having a vegetarian Thanksgiving, we alternate between having a big roast chicken for the main meal to having a totally vegetarian dinner. This year my youngest really wanted to stick to having a plant based dinner. We took a trip to a farm animal sanctuary this Fall and it had a lasting effect on her. We don't eat any red meat anyway, but do eat some chicken and some turkey occasionally. But she does not. She has a great love for all animals and feels that they should be treated with love and care. I admire her steadfastness and dedication even when she is faced with people who do not understand her decision to not eat any animals. At such a young age she is already secure in her person and knows who she is and what she stands for.

So we planned an all plant based meal.

On the menu is: 

Lentil Loaf, Stuffed baked potatoes, Florentine stuffed mushrooms, garlic asparagus, roasted corn, roasted sweet potatoes, quinoa and greens pie, and possibly something with crook neck squash, for dessert gluten free cup cakes and brownies. 

All of my children will be involved in the preparations, they asked if I need help and if they could help with the cooking. I am looking forward to cooking for my family, as I do every year. 

Greens and Quinoa Pie

Serves 6

Technically, quinoa is not a grain (it’s related to spinach and chard), so it’s perfect for Passover. Here, spring greens are wilted then mixed with quinoa and cheese for a golden-crusted savory pie.

• ½ cup quinoa, rinsed and drained
• 1 large bunch chicory (1 to 1 ¼ lb.), cut into bite-sized pieces (bottom 1 ½ inches of hard stems removed)
• 1 head romaine lettuce, shredded
• 3 Tbs. olive oil, divided
• 2 medium onions, thinly sliced (2 cups)
• 2 green onions, thinly sliced (¼ cup)
• ¼ cup chopped fresh dill
• ¼ cup crumbled feta cheese, preferably Greek (1 oz.)
• ¼ cup grated aged goat cheese or Swiss cheese (1 oz.)
• 3 eggs, lightly beaten

1. Place quinoa in small saucepan, and toast over medium heat 2 to 3 minutes, or until almost dry. Add 1 cup water, and season with salt, if desired. Cover, and bring to a boil. Reduce heat to medium-low, and simmer, covered, 15 minutes. Remove from heat, and transfer to large bowl.
2. Heat large pot over medium heat. Add chicory, and cook 3 to 5 minutes, or until wilted, stirring frequently or tossing with tongs. Add romaine, and wilt 1 to 2 minutes more. Transfer greens to strainer, and squeeze out excess moisture. Transfer to cutting board, and chop into small pieces. Stir greens into quinoa.
3. Preheat oven to 350°F. Heat 1 Tbs. oil in skillet over medium-high heat. Add onions, and sauté 10 minutes, or until browned. Add cooked onions, green onions, dill, feta cheese, and goat cheese to quinoa mixture. Stir in eggs; season with salt and pepper, if desired.
4. Pour 1 Tbs. oil into 9-inch pie pan, and place in oven. Heat 5 minutes, or until oil is hot. Swirl oil to coat bottom of pan, then spread quinoa mixture in pan with spatula. Bake 20 minutes. Drizzle pie with remaining 1 Tbs. oil, and bake 20 to 30 minutes more, or until golden brown.

March 2010 p.51 of The Vegetarian Times magazine