Since I'm a vegetarian, the last few years my family has selected not to follow the traditional thanksgiving meal plan. Instead, we have toasted garlic bread, caesar salad, and homemade lasagna which has been passed down through my family. Our sauce is made from tomato puree mixed with diced tomatoes, oregano, lots of garlic, and some sea salt and pepper to taste. Usually we add heaping amounts of crimini or white mushrooms to the mix as well and let it simmer all day so the acids in the tomatoes naturally dissolve.

I'm particular about the cheese we use since I won't abide animal rennet. Luckily Tillamook uses vegetable rennet. We only use mozzarella in our lasagna, so every bite is full of melty, cheesy yumminess.

When the sauce is ready and the pasta noodles have cooked, we assemble to lasagna in thick layers, pasta, sauce, and liberal handfuls of the cheese. When the pan is full, we let it bake until the top is crisp and all the cheese is bubbly.

My garlic bread recipe is really simple, but absolutely delicious. I don't believe in buying the ready made garlic spreads. I just cut a loaf of french or italian bread in half, spread it with vegan butter/margarine, then sprinkle granulated garlic on the top. Over this, i usually grate romano cheese and a bit of oregano. Then i bake until the butter is melted and the top is slightly browned. It's scrumptious with the tomato sauce.

For dessert I make a homemade apple sauce pie. I use Macintosh apples for the best flavor. I peel and dice the apples by hand, usually 5-7 large apples for a good sized pie. In a large sauce pot, you add the apples, a table spoon of brown sugar and a tablespoon of ground cinnamon. You would also add about a half inch of water so the apples don't stick. For some real thanksgiving flavor, I throw in a cup of dried cranberries. These moisten and plump in the cooking process and are delicious in the finished pie.

Over medium heat, you let the apples cook down. Macs are a super sweet apple and will basically melt into a rich, light brown sauce within a half hour or so. If you don't want chunks in your pie, you can mash the mix up a bit with a potato masher.

You can use ready bought or handmade pie crust. For handmade, it's just flour, margarine, and water. I assemble the pie with a layer of crust on the bottom and a layer on the top. Leftover dough can be cut into pretty maple leaves or acorn shapes and arranged on the top.

That is the typical thanksgiving dinner in our household. Sometimes we will add soy sausage or soy meatballs, but usually the lasagna is enough to make us all full and happily sleepy--no need of slaughtered turkey.

This year, I hope to experiment with making my own mozzarella using the vegetable rennet I found at our local co-op. My family is in for a treat!

Posted by: Christina Moschella | November 11, 2009 01:52 PM

Broccoli w/velveeta and ritz on top

Posted by: Dezy0303 | November 11, 2009 02:15 PM

Equipment:
A Waffle iron, mixing bowls, a wisk or a strong fork

Ingredients
2 1/2 cups all purp flour
1/3 cup demerrara or brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons soy yogurt
2 cups soymilk
15 oz pureed pumpkin, fresh or canned
1/3 cup oil
2 teaspoons vanilla

Directions
Sift together dry ingredients. In a seperate bowl, vigorously wisk together wet ingredients until well emulsified. Pour wet into dry and combine. Prepare waffles according to manufacturers instructions. I use a normal 4 waffle iron, but I've made belgian ones, too.

Posted by: Jessie K | November 11, 2009 02:23 PM

Mmmm Mmmm Vegetarian Stuffing!

Combine bread, cream of mushroom soup, vegetable broth, water, and salt and pepper to tate.

Add delicious wild rice, apples, pecans, cranberries, and whatever else you may like.

Shape the concoction into a loaf, wrap in foil and bake @ 350 for about an hour.

Enjoy!

Posted by: Brooke Daly | November 11, 2009 02:27 PM

Tofurky roast!!!

Posted by: Amanda | November 11, 2009 02:28 PM

This is my mom's veggie-friendly fall desert. It's so good and Super-Easy!

Gaye's Pumpkin Crunch:

2 8 oz cans pumpkin pie filling(mix)

1 box Spice Cake mix

1 cup chopped pecans

2 sticks of butter/margarine/butter subs. melted

In a greased and floured 13x9 pan, pour pumpkin filling. Smooth evenly. Sprinkle cake mix evenly on top of pumpkin. Sprinkle pecans evenly on top of cake mix. Pour melted butter over top. Bake @ 325 for 70-75 minutes.

Enjoy!!

Posted by: Allison Taylor | November 11, 2009 02:32 PM

Please leave the turkeys alone and eat more TOFURKY!

Posted by: veronica | November 11, 2009 02:46 PM

SWEET & SAVORY KALE

I'm breaking out this recipe as a side dish to my stuffed pumpkin stew on Thanksgiving. I'm planning on using the last kale from my garden that I froze for this occasion. This will make anybody love kale!

2 T. olive oil
1 medium onion, diced
3 cloves garlic, minced
1 T. Dijon mustard
4 t. sugar
1 T. apple cider vinegar
1 1/2 C. vegetable broth
4 C. stemmed, torn, and rinsed kale
1/4 C. dried cranberries
salt and pepper to taste
1/4 C. sliced almonds

Heat olive oil in large pot over medium heat. Add the onion and garlic and cook for five minutes. Stir in the mustard, sugar, vinegar, and broth and bring to a boil over high heat. Stir in the kale, cover, and cook for five minutes until kale has wilted.

Stir in the cranberries and continue to boil until the liquid has reduced by half and cranberries are soft. Season to taste with salt and pepper. Sprinkled with almonds before serving.

Posted by: Chris | November 11, 2009 02:48 PM

sounds kinda interesting/gross

Posted by: Gregory Philp | November 11, 2009 03:04 PM

Mashed potatoes-out of the box, made w Carnation milk, can of cream cheese soup, mix well= cheesyvpotatoes; pit bread crumbs on top, or better yet, stuffing, already made, bake in preheated oven 5-10 min, you have mashed potato-cheesy-stuffing bake, enjoy!!!!

Posted by: Ale Oliver | November 11, 2009 03:46 PM

Crazy Lime Jello

2 packages of Lime Jello
1 cup of cottage cheese (drain if needed)
8 oz can of crushed pineapple (drained)
1 cup of green grapes (halved)

Make Jello to boxed directions, pour into a 9x13in pan and mix in the last 3 ingredients while still liquid. Let set and serve chilled.

We serve this at every Thanksgiving. It is one of the things I look forward to most because not every family has such Crazy Jello!

Posted by: Rosie Lake | November 11, 2009 03:50 PM

Actually Tofurkey is one of our favorite year round dishes. Here's how it's best:

In a small bowl mix together 3 tablespoons unsalted butter
1/2 medium Spanish onion, finely diced
1/2 tablespoon minced garlic
1/2 tablespoon whole black peppercorns
3 cups vegitable broth
1 cups pomegranate juice (or substitute cranberry juice)
2 tablespoons light brown sugar
Salt and freshly ground pepper
3 tablespoons finely chopped chives

This will be your marinade for your tofurkey. Follow the directions on the box for making the tofurkey in a roasting pan, baste regularly with your marinade. For the last 20 minutes, remove your foil and allow tofurkey to brown up, flipping twice during the final cooking time to ensure an overall color.

Served with smashed potatoes and carrots, this is a great Thanksfornotkillingaturkey dinner.

Posted by: Crysta | November 11, 2009 03:52 PM

I just dont know about drinking turkey and gravy but its an interesting idea.Id have to try it.

Posted by: connie chavez | November 11, 2009 03:58 PM

Baked Vegetable Casserole

Serves 3-4

2 Zucchini, sliced
2 large Tomatoes, sliced
2 large Potatoes, sliced
2 teaspoons Garlic, minced
1 1/2 ounce Olive oil
1 1/2 tablespoon Basil, chopped
To taste Salt and pepper

Pre-heat the oven to 400. Toss together all ingredients in a large mixing bowl. Place in a lightly oiled casserole dish. Bake for 35 minutes (or until the potatoes are soft). Serve warm. Tofu chunks or slices can be added for a complete meal.

Posted by: Sondra Straitiff | November 11, 2009 04:03 PM

Below, without editing, is one of my favorite 'chicken' recipes for this time of the year:

Graves' Vegan Country Fried Chicken (a variation of utz's vegan fried chicken)
(i just got the idea to take it back to the southern old school a few days ago; s**t owns)

1/2 cup of mashed potato flakes
1/4 cup nutritional yeast
1 tbsp garlic powder
1 tsp of salt
1 tsp pepper
1/3 cup melted *non-transfat* margarine (this is an approximation, but you really just need enough melted margarine to dip the seitan in)
*as much chicken style seitan as you can handle (the white wave brand is great, or for greater economy, see lee's seitan recipe)

- this shit is suuuuper easy. first things first, pre-heat the oven to 375.
- mix all of the dry ingredients in one bowl, keeping the melted margarine in a seperate bowl.
- dip your seitan chunks into the margarin, fully coating them. then place your margarined chunks into your dry ingredients bowl and squeeze the mixture all around the chunks to ensure a nice thick coating.
-place your chunks into a pre-greased pan (just smear some vegetable oil around on a baking sheet). once all of your chunks are nestled onto your baking sheet, baste the tops of them in the left over melted margarin (make sure that all of the they dry stuff isl wet).
- bake for 20-25 minutes (longer for extra crispy).
*baked shit is better for you, plus this recipe is less messy and labor intensive, and probably cheaper too compared to the vegan fried chicken recipe (due to lack of the required like half a bottle of oil). however, make no mistakes about it, utz's vegan fried chicken f**king owns, and you can make some sick tempura vegetables out of that same batter recipe.

Posted by: Sam | November 11, 2009 04:12 PM

Gravy soda! Hot!

Posted by: CAROLYN NAVARRO | November 11, 2009 04:13 PM

Pumpkin Hummus
1 1/2 cups pureed pumpkin (canned is fine)
1 can canned chickpeas drained and rinsed
2 tablespoons tahini
1 clove garlic
1 teaspoon cayenne powder
1/4-teaspoon cinnamon (more to taste)
2 tablespoons olive oil
2 tablespoons fresh lemon Salt and pepper to taste

In a food processor, pulse the chickpeas and pumpkin until fairly smooth. Add tahini, garlic, cayenne, cinnamon, olive oil, and lemon juice and combine until smooth. Add salt and pepper to taste.

Spoon out onto a serving bowl. Serve with sliced vegetables and/or pita slices.

Posted by: cynthia | November 11, 2009 04:21 PM

i am thrilled to say that i am throwing my first thanksgiving, and my family all agreed to go vegan for a day! heres my menu
FOOD FOR ALL THANKS GIVING DAY:

Breakfast: *you'll be needing something to snickity snack on while you prepare for the family coming over duh duh duhhhhh*

Sticky Buns with a pumpkin glaze:
Buns:
1 3/4 cups lukewarm water
1 1/2 Tbs instant yeast
1 1/2 tsp table salt
2 tbs- cinnamon
1 cup soymilk, warm, whisked with 2 Tbs. Ener-G Egg Replacer
1/2 cup agave syrup
1/2 cup Earth Balance butter, melted
5 cups unbleached all-purpose flour
2 cups whole wheat flour

Pumpkin glaze(warning this is SWEEEEEEET):
•1/2 cup butter substitute
•1 teaspoon salt
•4 teaspoons vanilla extract
•6 cups vegan confectioner's sugar
•1/2 cup canned pumpkin
•Soy milk

NOW LETS GET THAT TOFURRKEY A COOKIN!

for the main corse this year I am making
Hazelnut Cranberry Roast from veganstore.com

With my very own ' sweetly spiced gravey' to go on top to compliment the fruit in the 'roast'

SIDES:
Green Beans with Earth Balance, salt, and slivered almonds

Sweet Potatoes with Pecan Praline Streusel
for potatoes:
6-8 sweet potatoes
1/2 cup of Earth Balance
1 dash of cinnamon (or more)
2 1/2 tablespoons of brown sugar
1 packet of Sweet & Sara's mini marshmallows!

topping:
1/2 cup of flour
1/2 cup brown sugar
1/2 melted earth balance
cinnamon
1 cup chopped pecans
1 packet

bake the potatoes, peel and mash them mix in the rest of the ingridents that is listen under 'for potatoes"

put in a pan

Mix together "for the topping" items, except the mini marshmallows

cover potatoes with the next packet of mini marshmallows then spoon the topping over the marshmallows

bake at 350 for 30 mins or until brown and bubbly!!

&&
pureed cranberries with the zezt of 2 oranges and a dash of sugar

DRINKS::

i would love to try the tofurky and gravy soda, I bet THAT would be a bit at my thanksgiving party but this is what i serve:

spiced tea:
7cups of water
1 cup of sugar
1 1-inch piece of peeled fresh ginger
3 whole cloves
1 3-inch stck cinnamon
1 star anise
4 black tea bags
1 cup organic pomegranate juice
1/4 cup lemmon juice
(sliced lemmons and cinnamon sticks to decorate)

Boil it all together and ENJOY!

Saved the best of last:
DESSSSERTS!!!!

Perfect Pecan Praline cookies

1/2 cup sugar
2 tablespoons water
1 cup of toasted peacans finely choped plus 3 tablespoons for sprinkling
1 cup Earth balance room temp
1 cup brown sugar PACKED
1/2 cup granulated sugar
Ener-G egg replacer enough for 2 large eggs
1 teasp vanilla
2 1/2 cups flour
1/2 teasp baking soda
4 ounces of vegan white chocolate from veganstore.com

preheat oven for 350 degrees
MIX EVERYTHING TOGETHER EXCEPT VEGAN WHITE CHOCOLATE
bake-
when they all cooled, melt the vegan white chocolate and dip one side of the cookie in the chocolate thensprinkle pecans!
sooo warm and 'buttery' you'll LOVE it!

PUMPKIN CHOCOLATE PIE
•1/2 pound firm or extra firm tofu, pressed
•1 15 ounce can pumpkin
•1/2 cup sugar
•1/4 cup maple syrup
•1 tsp vanilla
•1/2 cup cocoa
•1/2 tsp nutmeg
•1/2 tsp cinnamon
•1/2 tsp ground cloves
•2 tbsp soy milk
•1 pre-made pie crust
Preparation:
Pre-heat oven to 400 degrees.
Process all ingredients in a blender or food processor until smooth and creamy, adding more soy milk if needed.

AND THEN OFCOURSE THE APPLE PIE

•4-5 Granny Smith apples, cored and thinly sliced
•1/3 cup vegan margarine, softened
•1/3 cup packed brown sugar
•1 tbsp ground cinnamon
•1 tsp grated nutmeg
•1 pre-made 9 inch pie crust
Preparation:
Preheat the oven to 350 degrees.
Places the apples in the crust. Dot with half the vegan margarine. Stir the rest of the margarine into the brown sugar and spices and crumble this mixture on top of the apples.

Bake for 45 to 50 minutes, or until apples are very soft when pierced with a knife.

Viola! Thanksgiving dinner is served and no animals were harmed in the makin of my bakin'!

Posted by: Olivia | November 11, 2009 04:23 PM

Items needed: Slow Cooker

One package SOYRIZO
one can tomato soup
one can fire roasted veggies
One yellow bell pepper
One orange bell pepper
One red Onion
two TBL spoons Vegan sugar
Chili powder (as much as you want)
Red Pepper flakes (as much as you want)

Pack of TOfurky polish sausage
Cheddar Daiya cheese
Buns

Chop veggies and add all cans to slow cooker.

Season till desired taste is achieved.

prepare Sausage and buns
pour chili over sausages
top with Daiya cheese and chopped onions.

Lastly smile because you just ate heaven.

Posted by: Zach Popham | November 11, 2009 05:30 PM

CHRISTINA: Just a heads-up. Unless you are making your own Caesar dressing, you are probably consuming anchovies. Traditional Caesar Dressing is made with Anchovy paste. Even a lot of the store bought pre-bottled stuff has anchovy paste in it. Just be cautious.

Posted by: Jeri | November 11, 2009 05:47 PM

This recipe is absolutely delicious and completely cruelty free!!!

Carmel Apple Pie

Ingredients (use vegan versions):

your favorite Vegan pie crust recipe
3-4 large Granny Smith apples, peeled, cored, and sliced very thinly
"Caramel" topping:
1/2 cup vegan butter
3 tablespoons flour
1/2 cup sugar
1/2 cup brown sugar
1/3 cup water

Directions:

Heat oven to 425 degrees F.

Pile apple slices in pie crust, and lattice crust over top of pie.

In a saucepan, bring "Caramel" topping ingredients to a boil, then reduce heat and simmer for five minutes.

Pour "Caramel" over top of pie so that it seeps into the apples and covers the lattice.

Bake for 15 minutes uncovered, then cover with foil and continue to back at 350 degrees F. for another 35-45 minutes.

Enjoy!

Serves: 12

Preparation time: 1 hr

Posted by: Addie Henderson | November 11, 2009 05:58 PM

I want to join Peta but don't have money to donate so how do I do that?

Posted by: Melica Sherrill | November 11, 2009 06:24 PM

Oven-basted Garlic Carrots

This recipe is super easy - but surprisingly tastes like it's not.

For those who don't think carrots can be delicious, this recipe is for you!

you need:

1 Bag of whole carrots
1 can of vegetable stock
garlic powder
salt
pepper
1 packet of vegetarian brown gravy (if desired)

That's it.

So you peel the carrots, but leave them whole, and place them in a casserole dish. Then you rub them with garlic powder, salt and pepper. I'm pretty liberal with it, but you can add as little or as much as you want. the more garlic powder, the spicyer the end product is (which I love)

Pre-heat the oven to 375, and let the carrots sit in the spices until the oven is ready.

Then pour half of the can of vegetable stock over the carrots and place them in the oven.

As the stock simmers down, baste the carrots a few times as they cook. When it looks like the stock is almost gone, re-salt, pepper and garlic powder the carrots one last time, and pour the remaining stock over them.

Then you just finish cooking until the stock is gone, and the carrots are tender.

It really is good, and gives the carrots a flavor you really wouldn't expect.

Plus whole carrots to me, almost replace having meat, since its a heartier vegetable.

I pour over them my favorite vegetarian brown gravy, but they can stand up on their own.

Posted by: Alicia P | November 11, 2009 07:40 PM

My mom and I always make Pumpkin Chocolate Chip Cookies to give to my aunt when she hosts Thanksgiving for my huge family. They are seasonal and delicious, with a cake-like texture that is to die for.

INGREDIENTS
• 1 cup Butter or Shortening*
• 1 cup Sugar
• 1 cup Pumpkin
• 1 Egg
• 1 tsp. Vanilla
• 2 cups Flour
• 1 tsp. Baking powder
• ½ tsp. Baking soda
• ½ tsp Salt
• 1 tsp. Cinnamon
• ½ tsp. Allspice
• 1 cup Semi-sweet Chocolate chips
*I use ½ butter and ½ shortening.

DIRECTIONS
Preheat oven to 375 degrees. In large bowl, cream together butter/shortening, pumpkin, sugar, egg, and vanilla. In separate bowl, mix together all dry ingredients, including the chocolate chips. Slowly add to the pumpkin mixture. Drop onto an ungreased cookie sheet and bake for about 15 minutes.

Posted by: Carley | November 11, 2009 11:11 PM

From my cookzines Cookin' With My Crawdaddy (parts I and II): A Vegan Cajun Cookzine that can be found on etsy

Mattie's Bourbon Cake

Ingredients:

1/3 cup canola oil
1/3 cup firm tofu, blended
3/4 cup soymilk
3 T bourbon
1 tsp vanilla
½ tsp maple extract
1 ¼ cups pumpkin

2 ¾ cups flour
1 1/2 cups sugar
1 1/2 T baking powder
½ tsp salt
¼ tsp nutmeg
½ tsp cinnamon

¼ - ½ cup of pecans or walnuts

Glaze
1 cup of sugar
1/3 cup earth balance
¼ cup water
¼ cup bourbon

Heat oven to 350 degrees.

Combine the wet ingredients, dry ingredients, then add together. Spray or grease the bundt pan and crumble the nuts on the bottom, then pour in cake mix.

Bake the cake for 45 minutes to an hour.

About 10 minutes before the cake is done, combine the sugar, earth balance, and water in a sauce pan. Bring to a light boil until all of the sugar has dissolved. Remove from heat and add the bourbon.

When the cake comes out of the oven, leave it in the pan and pour the glaze over it. Let the cake sit for at least 20 minutes until all of the glaze has soaked into the cake.

You can replace the bourbon with rum too!

Posted by: Sarah H. | November 11, 2009 11:20 PM

I loooove this dressing it's delicious.

Roasted Veggie Vegan Cornbread Dressing

Prep Time: About 2 hours

Serves: 5-8

Ingredients:
6 vegan corn muffins
1 yellow squash, diced
1 zucchini, diced
1 red pepper, diced
3 T minced garlic
1 T oregano
1 T rosemary
1 T thyme
1 T basil
salt and pepper to taste
1 quart vegetable stock
1/2 cup olive oil

Directions:

1. Small dice squash, zucchini, red pepper
2. Toss veggies with olive oil, herbs and salt and pepper.
3. Put in 350 degree oven in one layer, and roast for approximately 25 minutes,
or until soft.
4. Sauté garlic in oil, combine herbs and add to garlic.
5. Crumble in the corn muffins.
6. Toss and combine with veggies.
7. Spread in large casserole dish.
8. Pour over stock and bake for 15 minutes.
9. Garnish with chopped scallion and serve.

Posted by: Hayley S. | November 12, 2009 01:46 PM

one recipe used jello, so if you use jello, do some research as to what the gelatin in jello comes from. and i'll stick to cheese with vegetarian rennet before i eat vegan cheeses mostly made of palm oil, the farming of which contributes to the deaths of elephants and orangutans and destruction of forests and land halfway across the world just for some nutritionless, fatty, oily nasty vegan cheese.

Posted by: pja | November 12, 2009 02:08 PM

Vegan Lentil Loaf. This is something I make because it looks delicious and it is better when made ahead of time! Which is something I look for when the holidays come around :)

1 can lentils, drained, rinsed, and slightly mashed
1 medium onion, diced
1 cup rolled oats
1/2 cup carrots, corn, beans, whatever you like!
Equivalent of 1 egg of egg replacer
1/2 cup of your favorite spagetti or barbeque sauce.
2 cloves garlic, minced
basil to taste (you could also add any combination of spices. I sometimes add some curry powder.)
salt and pepper

1.Preheat oven to 350 degrees F.
2.Mix lentils, onion, oats and veggies in a large bowl and mix well.
3.Add the egg replacer.
4.Add the sauce, garlic, basil, salt, and pepper.
5.Spray a loaf pan with cooking spray and add the lentil mixture in.
6.Bake uncovered 30-40 minutes or until top is golden and crispy.
7.Let cool at least 5 minutes. Cover and store, or turn onto a platter and slice. Serve if you like with some mushroom gravy!

This recipe is super versatile. Add whatever veggies you like, you can also add nuts or beans, and sometimes I sneak some flax in there.
Happy Holidays!

Posted by: Mel | November 12, 2009 04:04 PM

Drinkable Tofurkey..Well, I guess we know what Patrick Star will be enjoying this Thanksgiving.

Posted by: Jackie | November 12, 2009 05:11 PM

Sounds good. I would love to try this!

Posted by: Sharon B | November 12, 2009 06:55 PM

Some of the above dishes are NOT vegan.

Posted by: Ozzie | November 12, 2009 08:43 PM

i feel so silly posting this after reading everyone else's yummy recipes...but here goes everything...

nicole's deliciously delicious sweet potatoes...

~aprox. 5-6 giant sweet potatoes
~1 giant can crushed pineapple
~1 bag/1 jar vegan marshmellows or marshmellow spread
~cinnamon
~pumpkin pie spice

***pre-heat oven to 375 degrees***

1. peel and quarter sweet potatoes...place in large pot of water and boil until smushy (smushy...yeah, i said smushy...)
2. place smushy sweet potatoes in deep pyrex (God love pyrex...) baking dish...
3. mix pineapple and spices into smushy sweet potatoes (as much spice as you like...i like mine really cinnamony sweet...)
4. cover yummy mixture with marshmellows or marshmellow spread...
5. cook in preheated over for 1 hour...
6. serve hooooot...

Posted by: nicole licklider | November 13, 2009 03:10 PM

Crazy Lime Jello

2 packages of Lime Jello
1 cup of cottage cheese (drain if needed)
8 oz can of crushed pineapple (drained)
1 cup of green grapes (halved)

Posted by: tracy l davis | November 14, 2009 11:51 AM

Super Easy, Super Vegan Pumpkin Spice Treats!

What you need:
1 box Spice Cake mix
2 cans pumpkin

Heat oven to 375 degrees

In large bowl mix contents of spice cake mix and 1 1/2 cans pumpkin. Mix until all cake mix is blended with pumpkin.

On a large cookie sheet, drop melon ball sizes of mix on sheet. (I put about a dozen per sheet, so 4 rows of 3)

Bake from 15-18 minutes until middles are firm. I bake mine for 16, because I like them super moist.

Let cool and try not to eat them all!!!

Posted by: Julie Paha | November 14, 2009 05:19 PM

sweet potato cornbread
3/4 cup sweet potato puree
3 T ground flax and 8 T warm water, whisked together
1/2 cup veggie oil
3/4 cup brown sugar
1 t vanilla extract
1/2 t ground cinnamon
1 cup cornmeal
1 cup gluten free flour of your choice
1t baking soda
1 t baking powder
a pinch of salt
Sift together flour, baking soda, and salt.Combine the dry ingredients and the wet ingredients and then mix together. Make sure there are no lumps and then pour into your favorite (greased) baking dish and bake for about 30 minutes at 350 F. Check with a fork or toothpick and continue baking until it comes out clean

Posted by: Michelle Carter | November 16, 2009 07:09 PM

Ok, I don't follow a recipe, so I'll estimate:

Native American "Indian" Pudding

1 cup of corn meal
1/2 tsp of nutmeg
1/2 tsp of powdered ginger
1/4 tsp of salt
1/4 cup of maple syrup
2 tbs of butter flavor Crisco (or similar)
4-5 cups of milk substitute (Silk Very Vanilla soy is recommended)

-preheat oven to 300*
-warm 4 cups of the "milk" in a large saucepan.
-add butter flavor Crisco, maple syrup, nutmeg, salt and ginger.
-While stirring, add cornmeal, reduce heat, and continue stirring until mixture is thick (about 10 minutes).
-Pour mixture into a small, greased (Crisco) casserole dish and unless the mixture is very, very runny, pour 1 cup of "milk" over it.
-bake for about 1.5 hours or until it browns nicely on the top.

Super easy and traditional!

Posted by: Julie K | November 16, 2009 10:00 PM

Tofurky roast!

Posted by: dawn R | November 17, 2009 02:44 AM

My favorite mashed potato recipe. It sounds like a lot of garlic, but the roasting really mellows it out. It's also really good with a gravy made out of mushrooms and beef flavored bouillon.

6 large potatoes, washed
1 small to medium head of garlic
1/2-3/4 cup soy creamer
2 tablespoons extra virgin olive oil
salt and pepper
you favorite fresh herbs, such as dill, parsley, or chives

Preheat the oven to 375F. Place potatoes directly on the middle rack. 15 minutes into cooking, place garlic on a piece of aluminum foil and drizzle with 1 tablespoon olive oil. Place in oven with potatoes and continue cooking for about an hour.
Mash potatoes while hot. Add another tablespoon olive oil, then add creamer, starting with a 1/2 cup and adding more as needed. If you like smoother potatoes, blend it with a beater for a few minutes. Salt and pepper to taste, and top with finely chopped fresh herbs of choice!

Posted by: Janette | November 17, 2009 06:37 AM

Eat low on the food chain even on Thanksgiving.

Posted by: Pearl Pilcher | November 17, 2009 12:15 PM

i love apple salad.

we chop up apples and add whipped cream and nuts, mmm, mmm, good!

Posted by: susan smoaks | November 17, 2009 12:18 PM