Ruly Ruth: Thanksgiving…Vegetarian Style!
Next week, we are coming up on the biggest meat-eating holiday of the entire year . . . Thanksgiving! As a special challenge to Ruly Ruth, I inquired what she would do if she had to host a vegetarian Thanksgiving. While I have never been invited to such an event myself, I have encountered several people in the D.C. area who have hosted vegetarian Thanksgiving celebrations. One friend indicated that her father was livid that there would be no turkey on Thanksgiving, even though she was preparing “Tofurky.” How would Ruly Ruth resolve this situation? Read on for her suggestions.
Ruly Ruth is a carnivore who seeks out rare meats–I’ve eaten kangaroo, crocodile, alligator, caribou, elk, deer, buffalo, moose, and the list goes on. So 2 problems with this presented themselves immediately: 1) wrapping my head around a non-traditional turkey Thanksgiving; and 2) Thanksgiving is traditionally a meal around a large meat roast–the iconic image of Norman Rockwell! It’s not like other holidays where the meal can be mixed or matched…..it’s turkey! And Stuffing! And gravy! And potatoes (usually) and vegetables–often carrots, sometimes parsnips….with cranberry jelly or sauce…or lingonberry jelly for me! So why or how on earth would I come up with a MEATLESS Thanksgiving???
Then I had an epiphany. And it was actually based on a new recipe for turkey–this woman did it southwest style with tamales instead of stuffing inside! So I’ve decided that Thanksgiving is more about regional and hearty and beloved cuisine than the traditional magazine spread.
So for your main course–to veer from that roasted meat platter….go regional! Make tamales, or enchiladas. In Greece, we could do a lovely spanikopita. Or Italian–with raviolis or lasagna. Or eggplant parmesan! That would make a lovely centerpiece. And couscous or a rice dish to compliment. Obviously sweet potatoes or regular potatoes go with all of this! My mother makes a killer stuffing out of pine nuts, celery, carrots and who knows what else—it’s not a bread-based stuffing–but it’s AMAZING and lovely! Something like that would be a great compliment too.
Another idea especially with the colder weather approaching for most of us, is to do a wonderful hearty soup! Potato leek or a nice pumpkin soup with a lovely roll or bread load would be wonderful. (This would also make a wonderful appetizer as well.) And a great side salad—sounds like a great meal to me!
And lovely fruits for dessert–I just watched Gordon Ramsay on the F Word make a lemon curd tart, to mix it up from a traditional pumpkin pie. We’ve also had cheesecake in the past, and special ice creams as well–very fun to mix it up at times.
Sourcing ingredients for special meals is often where I will splurge on my precious grocery dollars. Going to a farmer’s market for the vegetables and fruit, and specialty shops for jams or lemon curd or fresh breads or what-have-you is a special treat–and what better time than the holidays to do this, when you’re preparing a meal for very special family and friends! Also this supports these local businesses that may not get our usual weekly grocery money. A win-win, I’d say!
Also don’t forget to spread the love of the meal and donate an item or more to the local food bank. My daughter’s preschool is collecting food for a meal for 4 for Thanksgiving. She’ll be bringing in 2 boxes of turkey stuffing. Canned cranberry jelly, stuffing, mashed potatoes mixes, canned pumpkin–don’t forget to add 1 or more of these basic Thanksgiving items to your cart this next shopping trip! It’s greatly appreciated.
Happy Thanksgiving everyone!
So, Ruly Ruth says if you are serving veggie Thanksgiving to meat eaters, don’t use a soy-based meat substitute but rather go for something completely different. Would you mind if there was no turkey at your Thanksgiving celebration? Any vegetarians out there? What do you say? Please share in the comments.
P.S. FabFitFun also did a post today about vegetarian Thanksgiving. You can read their suggestions and recipes here.