November 17, 2015 | Posted by Christine Sanchez
What would you serve if you were making a vegetarian Thanksgiving? This was the very question we asked ourselves recently.
>> watch the video <<
During the work week, we B-teamers are pretty mindful of what we eat. There may be one member that is a bit of an exception (hint: she really loves her candy), but overall we are a health-minded bunch. We eat oatmeal, yogurt or fruit most mornings and salads for lunch. We love making creative, flavorful vegetable- and grain-based dishes. So we set a challenge: Could we create a vegetarian spread that felt festive and exciting enough for Thanksgiving, without relying on turkey (...or gravy, or sausage, or bacon)?
Of course we could! After hitting the market and tearing it up in the test kitchen, I emerged with a meal that is seasonal, satisfying, celebratory and features my favorite traditional Thanksgiving element -- stuffing -- in an unexpected package. (I'm officially obsessed with persimmons at the moment.)
A Vegetarian Thanksgiving Feast
Stuffed Persimmons with Mushrooms, Bulgur and Feta >> watch the video <<
Classic Sweet Potato Gratin
Shaved Brussels Sprouts with Pomegranates and Mint
Arugula and Radicchio Salad with Candied Pumpkin Seeds and Apple Cider Vinaigrette
Sweet potatoes have always been prominent on our Thanksgiving table, so I opted for Bobby’s classic gratin. It's beyond decadent, and one of his most requested recipes. The two salad dishes provide fresh and vibrant flavors, and the ever-so-important crunch.
Speaking of crunch, here's a tip: Make at least twice as many candied pumpkin seeds as you think you'll need for the arugula-radicchio salad recipe. You'll want them on hand for snacking (all month long!).
Whether you are looking to make an actual vegetarian Thanksgiving or just want to try something new or different, give these dishes a try. Happy feasting!