This document provides recipes and tips for hosting a vegetarian Thanksgiving dinner that appeals to both vegetarians and meat-eaters. It recommends starting with butternut squash soup or roasted butternut squash as appetizers. The main entree is suggested to be a portobello mushroom loaf stuffed with spinach and peppers to replace the turkey. Sides include mashed potatoes with vegetarian gravy, cranberry sauce with mix-ins, and a variety of roasted vegetables. Dessert options include berry martinis or traditional pies. Additional tips are provided for centerpieces, scents, and table settings to achieve a festive Thanksgiving atmosphere.

1. November/December 2008 4544 Today’s Diet&Nutrition
By Juliann Schaeffer
Keep
in mind that vegetarian
dishes aren’t necessarily low in
fat or calories. Moreover, some of
these recipes are more indulgent than the
dishes that make up your everyday,
healthy diet. Sure, everyone wants to
loosen up a bit and enjoy the flavors of the
holidays, but do your body a favor and
indulge in moderation. Try our tips
for making healthier but still
delicious versions of these
great recipes.
Thanksgiving
Know your stuff: Although many don’t think of stuffing
as a dish that contains meat, the majority of stuffings,
Correale says, are made with chicken stock, rendering them
unsuitable for vegetarians. But you can use vegetable stock
and your omnivorous guests won’t know the difference.
Enter a new entrée: When entertaining for both veggie and
meat lovers, your biggest deviation from the norm will come
with the entrée, Correale says. To impress guests, she suggests
that you serve a roast portobello loaf in place of the time-
honored roast turkey. Portobello caps stuffed with sautéed
spinach and peppers are mixed with a touch of cream and
panko bread crumbs and then rolled and sliced as a loaf.“The
portobellos would really serve as the meat portion for the
vegetarian,”she says.“And it’s still very autumn, still very
savory, and it works really well with the whole theme of
Thanksgiving.”
Don’t forget the gravy, baby: You may not be roasting
turkey in the oven, but that doesn’t give you license to skip
what some guests may see as absolutely central to the
annual Thanksgiving celebration. For guests who yearn for
their mashed potato mountain to be flooded in savory
gravy, Correale suggests a meatless version with vegetable
stock in a roux.
Mix it up: No Thanksgiving spread can be called com-
plete without cranberry sauce. For a quick and tasty spin on
the canned version, mix in oranges, nuts, or apples to trans-
form it into a heartier condiment.
Showcase your sides: Because this holiday truly shows off
sides, it’s the time to go all out and show your guests how
much fun veggies can be, Correale says.“Serve more vegeta-
bles than you would normally serve to give guests more
variety,” she says. And while everyone will expect mashed
potatoes, sweet potatoes, and the like, switch it up with
some surprises.
“Make mashed turnips or root vegetables.You could make
grilled or roasted asparagus or creamed-style corn pudding.
Even sautéed carrots with a little bit of olive oil or butter and
fresh herbs is a nice way to go.And green beans or haricot
verts are another great complement to the Thanksgiving
meal,”she says.
With the emphasis on new and exciting sides, not even
meat-loving guests will miss the boring bird.
A berry good ending: Dessert usually means decadence,
with staples such as pumpkin, coconut, and pecan pies.
Correale says you can’t go wrong with the traditional selec-
tion, but if you’re looking for something unexpected, try
berry martinis instead of the usual heavy desserts.
“Fill martini glasses with raspberries, blueberries, and
blackberries. Put them in the refrigerator ahead of time.
When you’re ready to serve, put a vanilla crème anglaise on
top, or you can make a fresh whipped cream and put that on
top,”she says. And if you’d like to keep your holiday meal
even lower in calories and fat, the berries will still taste great
without the creamy, sugary extras.
Love at first sniff: There are several things you can do to
give your home that warm holiday feeling before the first
guest arrives, says Correale. First, brew your own holiday
potpourri: Simmer some apple cider, real cinnamon sticks,
and cloves over the stove, and guests will ooh and ahh at the
intoxicating smell as soon as they step inside.
Fire up some feeling: If you have a working fireplace, start a
fire to add some warmth to the room. Or if the day brings
more of a spring breeze than a fall chill, place some candles in
the fireplace to get the holiday feel without the fire.
Craft your mat: When choosing a tablecloth, says
Correale, pick traditional autumn colors—terra-cottas, deep
golds, and deep oranges—“All the warm jewel tones that can
really make Thanksgiving Day pop,”she says. And don’t be
afraid to bring the autumn feel indoors. Make place mats
with a flare: Use a glue gun to attach real autumn leaves.
Center of attention:For a harvest motif centerpiece,
Correale suggests pumpkins and gourds with some fresh
leaves and candlelight.Vegetables such as pumpkins, butter-
nut squash, and mini gourds, which are staples of the season,
will add a splash of color to your table.
JULIANN SCHAEFFER is an editorial assistant at
Today’s Diet & Nutrition.
THE MENU
Elegant Affairs’ Executive Chef Michael Purpura, who
won the International Caterers Association’s 2006 Chef of
the Year CATIE award, has put together a menu for 12
that’s half traditional Thanksgiving flavors and half
Italian kick.
Whether spin-offs of time-tested dishes or his own
concoctions (pumpkin bread croutons!), these recipes will
inspire your holiday cooking. »
Roasted Butternut Squash
With Sage, Walnuts, and
Parmigiano (page 46)
AVeryVeggie
Turn your Thanksgiving feast into an affair to remember
for carnivorous and vegetarian guests alike.
hanksgiving = turkey may be an equation many Amer-
icans mastered before they could walk, but Andrea
Correale, CEO and founder of the catering and event firm
Elegant Affairs in New York City, says vegetables are the true stars
of this holiday. The exclusive caterer for the historic club The Players
in Gramercy Park, members of which include Tony Bennett, Kevin
Spacey, and Ethan Hawk, Elegant Affairs has planned posh parties
for the most discriminating tastes. This holiday, let Correale help
you throw a chic but comforting dinner party with her best tips on
how to celebrate Thanksgiving in style—vegetarian style, that is.
Start with soup: Butternut squash soup, says Correale, makes a
great Thanksgiving starter.“Completely vegetarian, delicious, and
with all of those spices like cinnamon and nutmeg that really bring
Thanksgiving alive, vegetarians love it,” she says. Pour the soup into
demitasse or saki cups for a chic look. Or if you’re going for a more
traditional feel,“Serve the butternut squash soup in little miniature
orange gourds. Carve them out and use them as soup bowls,” offers
Correale. Top them with a pinch of toasted pumpkin seeds, and
your guests will rave at your ingenuity.
T

2. 46 Today’s Diet&Nutrition November/December 2008 47
Minted Brie and Sweet
Potato Spread
Serving size: 1 tablespoon
Makes roughly 2 cups
2 whole sweet potatoes, peeled and cut
1
⁄2 pound brie
1
⁄2 cup brown sugar
Salt and pepper
1 cup mint leaves, chiffonade
2 French baguettes, thinly sliced
In a small pot, boil the sweet potatoes. While
the potatoes cook, remove as much of the
rind from the brie as you can. When the
potatoes are cooked, drain and put in a food
processor with the brown sugar. While the
machine is running, add the brie, salt, and
pepper. When the brie is incorporated, add
the mint and process for another 30 seconds.
Serve minted brie and sweet potato spread
as a crostini topping.
To make crostini, thinly slice two French
baguettes on an angle and toast in a 350˚F
oven for 5 to 7 minutes. Drizzle with olive oil
before toasting, if desired.
TD&N Nutrient Analysis (based using 1 table-
spoon of spread): Calories: 89; Total Fat: 2 g;
Saturated Fat: 1 g; Polyunsaturated Fat: 0 g;
Monounsaturated Fat: 1 g; Cholesterol: 7 mg;
Sodium: 150 mg; Carbohydrates: 13 g; Fiber:
1 g; Protein: 4 g
Use lite brie instead of
full-fat brie.
Black Olive and
Dried Cranberry Tapenade
Serving size: 1 tablespoon
Makes roughly 3 cups
2 cups gaeta olives, pitted
2 cups dried cranberries
2 tablespoons Dijon mustard
2 pieces pickled cipollini onions
1 tablespoon pickled ginger
Zest of 1 lemon
2 tablespoons corn syrup
1 tablespoon molasses
1 tablespoon sugar
1 cup extra-virgin olive oil
2 French baguettes, thinly sliced
Put all the ingredients in a food processor,
except the oil and bread, and purée. Drizzle
the oil in the top of the machine until all is
incorporated.
Serve as a crostini topping on sliced
baguettes.
TD&N Nutrient Analysis (based using 1 table-
spoon of spread): Calories: 99; Total Fat: 5 g;
Saturated Fat: 1 g; Polyunsaturated Fat: 1 g;
Monounsaturated Fat: 4 g; Cholesterol: 0 mg;
Sodium: 127 mg; Carbohydrates: 11 g; Fiber:
1 g; Protein: 1 g
Young Rocket Salad With
Champagne-Cranberry Vinaigrette
Vinaigrette (serving size 1.5 tablespoon):
1
⁄2 cup champagne wine vinegar
1 teaspoon Dijon mustard
1 tablespoon shallots, chopped
2 tablespoons cranberry sauce
1
⁄2 teaspoon salt
1
⁄4 teaspoon pepper
1 cup extra-virgin olive oil
8 cups young rocket greens
For the vinaigrette, put all the ingredients in a
food processor, except the oil. While the
machine is running, add the oil slowly.
Dress young rocket greens with the vinai-
grette. This salad tastes great with pumpkin
bread croutons (recipe follows), but if you’re
counting calories, you might want to skip the
croutons or follow our calorie-lowering tips.
TD&N Nutrient Analysis: Calories: 171; Total
Fat: 19 g; Saturated Fat: 3 g; Polyunsaturated
Fat: 3 g; Monounsaturated Fat: 13 g; Cholesterol:
0 mg; Sodium: 111 mg; Carbohydrates: 2 g;
Fiber: 0 g; Protein: 0 g
Pumpkin Bread Croutons
1 whole loaf pumpkin bread
1
⁄2 cup grated Parmesan cheese
1
⁄2 cup extra-virgin olive oil
For the croutons, cut the bread in 1
⁄2-inch cubes
and place in a bowl. Add the cheese and oil and
mix well. Bake in the oven until crisp, about 15
minutes at 350˚F.
TD&N Nutrient Analysis: Calories: 426; Total
Fat: 24 g; Saturated Fat: 4 g; Polyunsaturated
Fat: 1 g; Monounsaturated Fat: 7 g; Cholesterol:
50 mg; Sodium: 472 mg; Carbohydrates: 49 g;
Fiber: 2 g; Protein: 5 g
AVegetarian
Thanksgiving
Menu
TABLETOP
● Minted Brie and Sweet Potato Spread
● Black Olive and Dried Cranberry
Tapenade
● French Baguette Crostini
SALAD COURSE
● Young Rocket Salad With
Champagne-Cranberry Vinaigrette and
optional Pumpkin Bread Croutons
ENTRÉE AND ACCOMPANIMENTS
● Portobello and Spinach Roast
● Corn Bread Stuffing With Braised
Fennel
● Roasted Butternut Squash With Sage,
Walnuts, and Parmigiano
● Sicilian-Style Potato Frittata
DESSERT
● Maple-Scented Pumpkin Cheesecakes
Roasted Butternut Squash With
Sage, Walnuts, and Parmigiano
3 whole butternut squash
1 bunch sage
1
⁄4 cup extra-virgin olive oil
1
⁄4 cup brown sugar
1
⁄4 cup butter
6 ounces walnuts
4 ounces grated low-fat Parmigiano
cheese
Salt and pepper
Skin, seed, and cube the squash and juli-
enne the sage. Toss squash with the extra-
virgin olive oil, sugar, butter, and julienned
sage. Roast at 325˚F until tender, about 30
minutes. Remove from the oven and add
the nuts, cheese, and salt and pepper. Serve
warm or at room temperature.
TD&N Nutrient Analysis: Calories: 244; Total
Fat: 20 g; Saturated Fat: 6 g; Polyunsaturated
Fat: 8 g; Monounsaturated Fat: 6 g; Cholesterol:
18 mg; Sodium: 152 mg; Carbohydrates: 15 g;
Fiber: 3 g; Protein: 5 g
Minted Brie and
Sweet Potato Spread
TD&N
Tip
TD&N
Tip
Young Rocket Salad With
Champagne-Cranberry Vinaigrette
and Pumpkin Bread Croutons Use low-fat Parmesan to save 15 calories
and 1 gram of saturated fat. Skip the oil when
making the croutons. Instead, spray with cooking
spray before baking and save 80 calories and
2 grams of saturated fat.

3. 48 Today’s Diet&Nutrition November/December 2008 49
Portobello and Spinach Roast
3 pounds fresh spinach
1
⁄4 cup extra-virgin olive oil
12 grilled portobello caps
4 egg yolks
1
⁄4 cup garlic
1
⁄2 cup heavy cream
1
⁄4 cup parsley
2 cups panko bread crumbs
4 cups roasted peppers, julienned
Sauté spinach in the olive oil, until just
wilted. Then slice the portobello mushrooms
thinly and layer them on a sheet of plastic
wrap. In a food processor, add the yolks,
garlic, spinach (drained of liquid and
chopped), and cream. Purée until thick and
smooth. Add the parsley and panko bread
crumbs, using more if needed.
Spread the spinach mixture on the mush-
rooms and then lay the peppers on top.
Using the plastic wrap, lift and roll up the
mushrooms like a pinwheel. Seal well and
wrap in foil. Bake at 350˚F until interior tem-
perature reaches 185˚F. (Pierce the plastic
with a stick thermometer.) Let cool for about
15 minutes and then unwrap. Slice like a
roast and serve.
TD&N Nutrient Analysis: Calories: 213; Total
Fat: 11 g; Saturated Fat: 4 g; Polyunsaturated
Fat: 1 g; Monounsaturated Fat: 5 g; Choles-
terol: 82 mg; Sodium: 183 mg; Carbohydrates:
23 g; Fiber: 4 g; Protein: 10 g
Instead of cream, use nonfat half and half, fat-
free buttermilk, light cream, or evaporated
skim milk instead of the heavy cream. You’ll
save calories and saturated fat as follows:
Nonfat half and half: 28; 3 grams
Fat-free buttermilk: 30; 3 grams
Light cream: 15; 2 grams
Evaporated skim milk: 26; 3 grams
Corn Bread Stuffing With
Braised Fennel
Corn bread
2 cups diced onions
2 cups diced celery
1
⁄4 pound butter
2 cups vegetable stock
1
⁄8 cup parsley
Two 8.5-ounce boxes prepared Jiffy
Corn Muffin Mix
Salt and pepper
Fennel
3 heads fennel, cut in eighths
1
⁄2 cup sugar
3 cups white wine
1 cup water
1
⁄2 cup champagne wine vinegar
2 sprigs fresh rosemary
Salt and pepper
Preheat oven to 350˚F. Sauté onions and
celery in the butter until translucent. Add the
vegetable stock and parsley. Season well and
add the corn bread in crumbles. Spread corn
bread mixture out on a 13- X 9-inch pan and
bake for 30 to 45 minutes or until set.
Cut the fennel in eight pieces, discarding
the core. Combine the sugar, wine, water,
champagne vinegar, and rosemary over
medium heat. Season with salt and pepper to
taste. Add the fennel and cook until tender.
Leave the fennel to cool in the broth and
store in the same broth. At service time, grill
fennel on both sides until warm. Serve fennel
alongside corn bread.
TD&N Nutrient Analysis: Calories: 293; Total
Fat: 12 g; Saturated Fat: 7 g; Polyunsaturated
Fat: 0 g; Monounsaturated Fat: 2 g; Choles-
terol: 24 mg; Sodium: 497 mg; Carbohydrates:
37 g; Fiber: 3 g; Protein: 3 g
Save 34 calories and 3 grams of saturated fat
by using only 1
⁄8 pound of butter and replacing
the rest of the butter with about 2 ounces of
low-fat vegetable broth (as needed to get the
appropriate consistency).
Sicilian-Style Potato Frittata
(Frocia ‘i Patati)
3
⁄4 pound potatoes, peeled
1 tablespoon fresh thyme, chopped
1
⁄8 cup extra-virgin olive oil
1 tablespoon capers, chopped
1
⁄2 cup low-fat milk
1
⁄2 cup mascarpone cheese
1
⁄4 cup low-fat ricotta cheese
1 cup grated low-fat Parmesan cheese
6 eggs
1 tablespoon fresh parsley, chopped
Salt and pepper
Preheat oven to 325˚F. Add potatoes to a
large pot of boiling water. Boil potatoes until
tender. Drain them and run them through a
food mill or push through a strainer. In a
sauté pan, sauté thyme in the extra-virgin
olive oil. Add the potatoes to the pan and
mix in the capers, milk, cheeses, eggs, and
parsley. Season with salt and pepper. Add
mixture to a parchment-lined deep pie dish
and bake until set.
TD&N Nutrient Analysis: Calories: 189; Total
Fat: 15 g; Saturated Fat: 7 g; Polyunsaturated
Fat: 1 g; Monounsaturated Fat: 3 g; Choles-
terol: 137 mg; Sodium: 187 mg; Carbohy-
drates: 6 g; Fiber: 1 g; Protein: 7 g
Maple-Scented
Pumpkin Cheesecakes
Makes 18 servings
Crust
11
⁄2 cups graham cracker crumbs
2 tablespoons sugar
1
⁄2 teaspoon cinnamon
1
⁄2 teaspoon ginger, ground
1
⁄2 teaspoon nutmeg
1
⁄2 cup pecans, ground
6 tablespoons butter, melted
Filling
2 pounds low-fat cream cheese,
softened
1
⁄4 cup maple syrup
1 cup sugar
4 eggs
1 cup pumpkin purée
1
⁄4 cup light cream
2 tablespoons marsala wine
1 teaspoon cinnamon
1
⁄4 teaspoon nutmeg
For crust, mix together all dry ingredients
and add melted butter until incorporated.
For filling, whip cream cheese, maple
syrup, and sugar. Then add eggs, pumpkin,
cream, marsala wine, cinnamon, and nutmeg
and blend well. In 18 individual 4-ounce alu-
minum containers, press crust mixture to
cover container bottoms. Pour in filling
mixture and bake at 325˚F for 45 minutes.
Turn off the heat, then leave in oven for 1
hour to cool.
Suggestion: Since this recipe makes 18 individ-
ual cheesecakes, wrap the remaining six and
refrigerate to enjoy later. (Or keep on hand for
those guests who just can’t pass on seconds!)
TD&N Nutrient Analysis: Calories: 293; Total
Fat: 18 g; Saturated Fat: 9 g; Polyunsaturated
Fat: 2 g; Monounsaturated Fat: 6 g; Choles-
terol: 87 mg; Sodium: 210 mg; Carbohydrates:
27 g; Fiber: 1 g; Protein: 8 g
Save 46 milligrams of cholesterol by using egg
substitute instead of the fresh eggs. Even though
it’s the holidays and everyone deserves a little
excess (in moderation), if you don’t want to
overload, share your dessert with a friend.
Corn Bread Stuffing
With Braised Fennel
TD&N
Tip
TD&N
Tip
TD&N
Tip
Maple-Scented
Pumpkin Cheesecakes
For additional Thanksgiving recipes
and tasty tips, visit our Web site at
www.todaysdietandnutrition.com.