BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, & ONION STUFFINGServes: 8Even those of us who have given

up turkey welcome a Thanksgiving dish that has been "stuffed." This satisfying dish makes a handsome centerpiece for the holiday meal. 4 medium-small butternut squashes (about 1 pound each) 3/4 cup raw wild rice, rinsed 1 tablespoon light olive oil 1 heaping cup chopped red onion 1 clove garlic, minced 2 1/2 cups firmly packed torn whole wheat bread 1 tablespoon sesame seeds 1/2 teaspoon each: dried sage, dried thyme 1 teaspoon seasoned salt, or to taste 1 cup fresh orange juice Preheat the oven to 375 degrees. Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm. In the meantime, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes. Heat the oil in a skillet. Add the onion and garlic and saut until golden. In a mixing bowl, combine the cooked wild rice with the sauted onion and the remaining ingredients. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2 inch thick. Chop the pulp and stir it into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover. Before serving, place the squashes in a preheated 350 degree oven. Bake for 15 to 20 minutes, or just until well heated through. VARIATION: To add drama to this presentation, try this recipe with other squash varieties. Hubbard squash, delicata, sweet dumpling and golden nugget are just a few of the stuffable edible squashes available. "THREE SISTERS" STEW6 servingsIn Native American mythology, squash, corn, and beans are known as of the "three sisters." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate! 1 small sugar pumpkin or 1 large butternut or carnival squash (about 2 pounds) 1 tablespoon olive oil

1 medium onion, chopped 2 cloves garlic, minced 1/2 medium green or red bell pepper, cut into short, narrow strips 14- to 16-ounce can diced tomatoes, with liquid 2 cups cooked or canned pinto beans 2 cups corn kernels (from 2 large or 3 medium ears) 1 cup homemade or canned vegetable stock, or water 1 or 2 small fresh hot chiles, seeded and minced 1 teaspoon each: ground cumin, dried oregano Salt and freshly ground black pepper 3 to 4 tablespoons minced fresh cilantro Preheat the oven to 400 degrees. Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed. Heat the oil in a soup pot. Add the onion and saut over medium-low heat until translucent. Add the garlic and continue to saut until the onion is golden. Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper. If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls. PUEBLO CORN PIE6 to 8 servingsThis layered casserole is adapted from a Native American recipe. 1 tablespoon olive oil 1 large onion, chopped 2 cloves garlic, minced 1 medium green or red bell pepper, diced 1 1/2 cups cooked fresh or thawed frozen corn kernels 2 1/2 cups canned or cooked pinto beans 2 cups chopped ripe tomatoes, or one 16-ounce can diced, tomatoes,

lightly drained 2 teaspoons chili powder, or to taste 1 teaspoon dried oregano 1/2 teaspoon ground cumin Salt to taste Cornmeal topping: 1 1/4 cups cornmeal 1 teaspoon salt 1 cup grated vegan Monterey Jack or Cheddar cheese, optional Heat the oil in a large skillet. Add the onion and saut until translucent. Add the garlic and bell pepper and continue to saut until the onion is golden brown. Add the corn kernels, pinto beans, tomatoes, and seasonings. Stir well and simmer for 10 to 15 minutes. Season to taste with salt. Remove from the heat. Bring 5 cups of water to a rolling boil in a heavy saucepan or double boiler. Slowly pour the cornmeal into the water in a thin, steady stream, stirring continuously to avoid lumping. Add the salt and cook over very low heat, covered, for 20 minutes, stirring occasionally. Preheat the oven to 375 degrees. Oil a shallow, 1 1/2-quart baking dish and line the bottom with half of the cooked cornmeal. Pour over it the skillet mixture and sprinkle with the optional grated cheese. Top with the remaining cornmeal, patting it in smoothly. Bake for 45 to 50 minutes, or until the cornmeal is golden brown and crusty. Let stand for 10 minutes, then cut into squares to serve. QUICK BLACK BEAN AND SWEET POTATO CHILI8 or more servingsAdapted from The Vegetarian Family CookbookWith the addition of sweet potatoes, this easy chili is invigorating yet comforting. If youre looking for a colorful and hearty addition to your vegetarian Thanksgiving that can be made in a snap, this is a great choice. 3 medium-large sweet potatoes 2 tablespoons light olive or extra virgin oil 1 cup chopped onion 2 to 3 cloves garlic, minced 1 medium red bell pepper, diced Two 28- to 32-ounce cans black beans, drained and rinsed One 28-ounce can diced tomatoes

One 16-0unce can crushed tomatoes 1 or 2 small fresh hot chiles, minced, or one 8-ounce can chopped mild green chiles 2 teaspoons ground cumin, or more, to taste 1/2 teaspoon dried oregano 1/4 cup minced fresh parsley or cilantro, or more, to taste 2 to 3 scallions, thinly sliced Salt and freshly ground pepper to taste Bake or microwave the sweet potatoes until just firm. When cool enough to handle, peel and cut into 3/4-inch dice. Set aside until needed. Heat the oil in a large soup pot. Add the onion and garlic and saut over medium heat until the onion is golden. Add the remaining ingredients except the last three. Bring to a simmer, then simmer gently, covered for 15 minutes. Add the sweet potato dice and continue to simmer for 10 to 15 minutes longer, or until the vegetables are tender. Stir in the parsley and scallions, then season gently with salt. If time allows, let stand off the heat for an hour or two, then heat through as needed.
Tomato Tapas

Ingredients 1 large plum tomatoes, seeded and chopped 6 t sun dried pesto 1/2 cup (2 oz) shredded Italian 6-cheese blend 1/4 cup crumbled Gorgonzola cheese 2 T minced sweet onion 1/2 t. dried basil 1/2 t. frsh rosemary minced 1/8 t. garlic powder Freshly ground black pepper 1 package Athens Mini Fillo Dough Shells
Method

1. Combine first 8 ingredients. 2. Place shells on baking sheet or in mini muffin pan. 3. Mound tomato mixture into shells. 4. Bake tapas at 350*F for 7 to 8

minutes or until cheese melts.

Roasted Carrots, Onions and Peppers Ingredients 1 pound carrots, peeled and thinly sliced 2 medium onions, thinly sliced 2 sweet red peppers cut into 1/4-inch slices 2 tablespoons fat-free Italian dressing 1/2 teaspoon salt 1/4 teaspoon lemon-pepper seasoning 2 tablespoons balsamic vinegarMethod Preheat oven to 375 degrees. Line a large shallow baking pan with foil and spray with nonstick cooking spray. In a large bowl toss all ingredients together; spread on prepared baking sheet. Roast for 25 to 30 minutes, tossing after 15 minutes, until nicely browned and caramelized. Serve as a side dish, hot or at room temperature. Number of Servings: 6-8

Tex-Mex Eggplant Melt Ingredients 4, 1/2-inch slices from a large eggplant 2 Tbsp olive oil 1/2 tsp chili powder 4 slices red onion 4 tomato slices 1 avocado, peeled and cut into 8 slices 4 slices pepper-jack cheese Garnish--sour cream and cilantro
Method

Brush both sides of each eggplant slice with the oil. Place on a baking sheet. Sprinkle the top side of each slice with chili powder. Bake at 350 degrees about 30 minutes, or until tender. Remove the baking sheet from the oven; top each eggplant slice with onion, tomato, avocado and cheese. Broil 1-2 minutes or till the cheese melts and is bubbly. Garnish each serving with a dollop of sour cream and a little cilantro. Number of Servings: 4
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