December 06, 2009

Vegetarian Thanksgiving for Two

This is the follow up to my earlier Thanksgiving for Two post with the recipes. All recipes make 2 large servings.

Stuffed Acorn Squash:
This recipe is a combination of recipes from DK’s stuffed Acorn Squash & a recipe from Vegetarian Times. I followed DK’s method for baking Acorn Squash and my squash was done in about 26 minutes.

Acorn Squash – 1 small
Quinoa – ¼ cup
Wild Rice – ¼ cup
Scallions – 4, chopped (I used 1 huge Texas scallion)
Carrot – 1 small, chopped fine
Walnuts – 2tbsp, chopped
Cranberries – 2tbsp
Garlic – 1 clove, minced
Sage – 2tsp, finely minced
Salt & Pepper – to taste

  • Preheat the oven to 375ºF.
  • Cut the squash into two, place the cut sides down on a baking sheet and bake for 30 minutes. Remove from oven and keep aside to cool.
  • Next prepare the stuffing: Heat 1tbsp oil in a sauté pan; add garlic and sauté till fragrant.
  • Add chopped scallions and carrots and cook until carrots are tender, about 8-10 minutes.
  • Scoop the flesh out of the squash making sure you leave a little bit behind so that it doesn’t collapse when you add the stuffing. Add the acorn squash to onions & carrot mixture and cook for another 2 minutes.
  • Add sage, walnuts & cranberries, season with salt & pepper. Place the squash on the serving plate and spoon the stuffing. Enjoy!!

Next up is Sour Cream Mashed Potatoes.

Potatoes – 2 medium, chopped into 1” pieces
Sour Cream – 2tbsp
Vegetable Broth – as needed
Chives – 3tbsp
Salt & Pepper – to taste

  • Take potatoes in a saucepan and add water to cover; bring to a boil and simmer on medium flame for 10-15 minutes or until potatoes are fork tender.
  • Drain well and return to the same pan.
  • Add sour cream, 2tbsp chives, salt & pepper. Use a potato masher to mash the potatoes; I left them a little chunky. Add broth if the mash is too dry. Garnish with the leftover chives.
Then I made Caramelized onion stuffing by Taylor Florence from Food network website.

Onions – 2 medium, chopped
Corn muffins – 3, chopped
Sage – 2tbsp
Heavy cream – 3tbsp
Veggie broth – 3tbsp
Soy milk – ¼ cup
Salt & Pepper – to taste

  • Heat 1tbsp oil in a sauté pan; add onions and sauté for about 10 minutes on medium flame until lightly golden and caramelized. Mix sage and keep aside.
  • In a small bowl, whisk soy milk, heavy cream & veggie broth.
  • In a larger mixing bowl add the chopped corn muffins & onions; season with salt & pepper. Pour the wet ingredients onto the corn mixture. Mix well and spoon into a greased baking dish. Bake in a preheated 375ºF oven for 20 minutes. Serve hot.
For dessert I made mini pumpkin cheesecake tarts from this recipe.

For the Crust:
Chocolate graham crackers – I used about 30 tiny bear crackers
Sugar – 2tsp
Unsalted butter – 4tsp

Cheesecake Filling:
Cream cheese – 6 oz., softened
Pumpkin puree – 1/3 cup
Sugar – 1/3 cup
Egg – 1
All-purpose flour – 1tbsp
Ground Cinnamon, Nutmeg & Allspice – 1/8tsp of each (You can substitute with ½tsp pumpkin pie spice)
Salt – pinch
Semisweet chocolate – 1oz. chopped

  • Preheat oven to 350ºF.
  • In a food processor blend the chocolate crackers with sugar until finely ground, almost like bread crumbs. Add melted butter and pulse until moistened.
  • Transfer the crumb mixture into the tart pans, half in each pan. Gently press into the bottom and along the sides. Bake until fragrant and slightly firm, about 7 minutes. Set aside to cool.
  • Wipe the food processor and get it ready to make the filling. Blend the cream cheese until smooth. Add pumpkin puree, sugar, egg, flour, spices & salt. Blend until combined. Set aside.
  • Melt the chocolate in the microwave until soft in 30 second increments. Add 1/3 cup of cream cheese mixture and stir to combine; set aside.
  • Pour the remaining cream cheese mixture into the tart pans. Add dollop of the chocolate mixture and using a knife make swirls.
  • Bake for 20-25 minutes or until the cheesecake is set but jiggles when slightly shaken. Cool completely. Cover with plastic wrap and refrigerate for at least 2 hours. Enjoy!!


  1. Wow that is one delicous looking dinner for vegetarians, all of them look so so yumm.

  2. Wow Pavani everything looks mouth watering!

  3. Looks too good, the first one is awesome. Quinoa is a staple in my household but never tried combining with wild rice. Will try out.

  4. Seems u had a blast this thanksgiving!

  5. Lovely menu. I liked the pumpkin tarts especially.

  6. Hope you guys had a great time, belated wishes. Thanksgiving menu' is too good. Everything looks gorgeous and fabulous, I like the presentation...very inviting array of food.


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