December 5, 2023
December 5, 2023

Linking Northern and Central NJ, Bronx, Manhattan, Westchester and CT

Vegetarian Ideas for the Thanksgiving Table

With more people going vegetarian, cooks may want to include something just for them.

Here are recipes I adapted from Food & Wine recipes.

Green Bean Casserole

8-10 servings

This is a recipe from Justin Chapple—chef, recipe developer, video host and cookbook author—with my changes.

  • ¾ cup raw almonds
  • 2 pounds trimmed fresh green beans
  • ¼ cup unsalted pareve margarine
  • 3 tablespoons olive oil
  • 1 medium chopped yellow onion
  • 6 sliced garlic cloves
  • Salt to taste
  • 1 ½ teaspoons pareve vegetable bouillon
  • ¼ cup flour
  • 2 cups nondairy milk
  • 2 cups water
  • 2 teaspoons apple cider vinegar
  • Pepper to taste

½ cup panko breadcrumbs

Preheat the oven to 350 F. Spread almonds in an even layer on a baking sheet and bake for 12-15 minutes. Cool for 5 minutes, chop and set aside. Grease a baking dish with nondairy margarine.

Bring a large pot of salted water to boil. Add green beans and cook for 4 minutes on high heat. Transfer beans to a bowl filled with ice water. Let stand for 2 minutes, drain, pat dry and set aside. Drain pot.

Add margarine and 2 tablespoons oil to the pot and let margarine melt. Add onion, garlic and salt to taste and cook for 8-10 minutes. Stir in vegetable bouillon, then flour, and cook for 2 minutes. Whisk in nondairy milk and water and bring to a boil. Reduce heat and simmer for 5 minutes until thick. Remove from heat, whisk in vinegar, green beans, pepper and salt to taste.

Spoon green bean mixture into baking dish. In a bowl, stir together      almonds, panko and 1 tablespoon oil. Sprinkle over green bean mixture.

Bake for 20-25 minutes until the casserole is bubbling and the almonds are toasted. Remove from the oven and let stand10 minutes before serving.


Quinoa Salad With Sweet Potatoes and Apples 

10-12 servings

This is a Food & Wine recipe from Grace Parisi, food stylist and author.

  • ½ cup olive oil
  • 1 ½ cups quinoa
  • Salt and pepper to taste
  • 1 ½ pounds peeled sweet potatoes, cut into ¾-inch slices
  • ¼ cup apple cider vinegar
  • 2 apples, cut into 1/2-inch slices
  • ½ cup chopped parsley
  • 8 cups packed baby greens such as arugula and kale

Preheat the oven to 400 F. Heat 1 tablespoon of oil in a saucepan. Add quinoa and cook for 2 minutes. Add 3 cups of water, season with salt and bring to a boil. Cover and simmer for 16 minutes. Remove from heat and let stand for 10 minutes. Fluff quinoa, spread on a baking sheet and refrigerate for 20 minutes.

On another baking sheet, toss sweet potatoes with 1 tablespoon oil, salt and pepper. Toast in the oven for 25 minutes, stirring once. Cool.

In a large salad bowl, whisk 6 T. oil with vinegar. Season with salt and pepper. Add quinoa, sweet potatoes, apples, parsley and greens and toss. Serve right away.

Sybil Kaplan is a Jerusalem-based journalist, author and compiler/editor of nine kosher cookbooks. She is a food writer for North American Jewish publications, and she leads walks of the Jewish food market, Machaneh Yehudah, in English.

Leave a Comment

Most Popular Articles