by Kate Heyhoe
Pity the poor vegetarian whose only options at a holiday dinner are cranberry sauce, salad, and bread.
We all know that vegetarians by definition don't eat meat. But in today's globally mixed society, all types of diners may observe some type of special meatless restriction. For religious, health, or personal reasons, diners may choose to avoid all or only certain kinds of meat (such as pork or beef), either perennially or just at certain times of the year, such as Lent. Or they may be forbidden to eat meat in combination with other food types (such as meat and dairy together). Eggs and dairy products fit into some vegetarians' diets, but vegans rule out all animal products.
Today's savvy host can make all guests feel welcome by not focusing entirely on meaty meals. A truly considerate host will ask guests in advance if there are certain foods they can't or don't eat, and plan a menu that accommodates any special diets.
Whether you're a vegetarian cook or a carnivore cooking for vegetarians, consider the ways you can make the holiday table equally satisfying for all. Beyond the obvious step of not using meat products in any recipe, keep these animal-free cooking tips in mind:
Remember, just because a dish is meatless doesn't mean it won't be eagerly devoured by carnivores. If it tastes good, no one will resist it and you may need to make more than you thought. These recipes below are perfect examples of meatless menu items that can enhance any holiday table. For a more substantial meal, start with a (meatless) first course soup or other appetizer.
These are just some of the many recipes at Global Gourmet you can use to make a meatless menu. Remember to strive for contrast in flavors, colors and textures. For more recipes, consult the Cookbook Profile or Search feature.
Garlic and Cheese
Betzels (Algerian Phyllo Triangles)
Fin de Siecle Cream of Mushroom Soup
Red Lentil, Bulgur and Mint Soup
Radish and Orange Salad with Paprika
Green Salad with Blue Cheese, Walnuts and Figs
Mock Meatloaf with
Cashew Bastilla (Cashew-Phyllo Pie)
Provencal Vegetable Bake
Leek and Mushroom Strudel
Baked Pumpkin with Caramelized Onions, Cinnamon and Almonds
Green Beans with Tomatoes and Olive Oil, Turkish Style
Grate Grated Zucchini Casserole
Oven Roasted Fruit
Kate's Global Kitchen, in November 2001:11/03/01 Thanksgiving Headquarters A-Z
Copyright © 2001, Kate Heyhoe. All rights reserved.
This page created November 2001. Modified November 2006.
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