some very nice sites for vegetarian diets. yes you can use most of the recipes for thanksgiving except for the turkey but here is are some links to sites specializing in vegetarian dining: all recipes- vegetable dishes that can be sides or meals boutell.com- appetizers, full course, desserts cooking light- full vegetarian thanksgiving dishes epicurious.com-turkey-less thanksgiving recipes epicurious.com- 2nd site for a vegetarian holiday meal food network - turkey-less meals international vegetarian union - 64 vegan recipes physicians committee for responsible medicine - stews, squash, dressing, cranberry,etc. vegetarian kitchen -thanksgiving dishes without the turkey..." the veggie table - vegan friendly, gravy, side dishes, meatless meat loaf vegweb - soup to nuts. all you need for a great thanksgiving feast speak to you soon. pi

here's that yummy sounding recipe for stuffed acorn squash. I wonder could you also do it with butternut squash? Anonymous said... Speaking of Vegetarian, I just got this receipe from the Integrative Nutrion Newsletter: Stuffed Roasted Acorn Prep Time: 10 minutes Cooking Time: 45 minutes Yields: 4 servings Ingredients: 2 acorn squash 2 cloves garlic, minced or pressed 2 tablespoons olive oil Sea salt and pepper Stuffing 1 cup cooked whole grain (quinoa, brown rice, millet, barley) 1 onion, finely diced 1 zucchini, diced 1/4 cup golden raisins or currents 1/2 cup toasted pumpkin seeds, chopped 1/2 cup parsley, chopped 3 teaspoons curry 1 tablespoon olive oil Directions: Preheat the oven to 375 degrees. Cut acorn squash in half and clean out seeds and fibers. Cut a very thin slice off the bottom, so that the acorn squash halves can sit flat like soup bowls. Brush with olive oil, and spread garlic evenly over the 4 cups, sprinkle with salt and pepper, place on a baking sheet and bake for 35 minutes. While baking, in a skillet saute onions, curry and raisins for 3 minutes. Add cooked grains and stir for 5 minutes. Remove skillet from heat and mix in parsley and zucchini. Fill each squash cup with stuffing and top with chopped pumpkin seeds and bake in the oven for 15-20 minutes or until the squash is soft (when a butter knife sinks into the squash with ease). Serve warm. speak to you soon. pi

The vegetarian page is up. will be adding more data this weekend speak to you soon. pi