Seasoned Fork

I have always wanted to host a vegetarian Thanksgiving dinner that is healthy, flavorful and memorable. Every year I hear stories about Thanksgiving dinners that have gone awry with ambitious vegetarian menus that failed to capture the essence of the holiday. Last year my sous chef was invited to a vegetarian Thanksgiving where unsalted brown rice and dal were the main course. Another of my friends who is a vegetarian told me about a “souless” Thanksgiving dinner of a dry tofurkey with tasteless stuffing and NO GRAVY!

What is Thanksgiving all about? Giving thanks for what we have with family and close friends and what about the gravy! Thanksgiving is all about the gravy. Some non-vegetarians may even argue that gravy and stuffing may be more important than the turkey itself. I love the flavors of Thanksgiving like Pumpkin.  Anything made with Pumpkin, from the ubiquitous pumpkin pie to pumpkin gnocchi or pumpkin pancakes.

I rediscovered a recipe for pumpkin tamales as I was looking for inspiration for Thanksgiving and preparing for our Patron Tequila tasting dinner tomorrow night in my bistro, La Cuvee at The Greenporter. So if you like tamales, try them at home for Thanksgiving along with these other recipes.  You will make vegetarians and non-vegetarians alike very happy with a Thanksgiving dinner with plenty of stuffing, gravy and love.

Menu
Savory Pumpkin Tamales with queso fresco
Saffron rice
Haricots Verts almandine
Spicy Cranberry relish
10 ingredient vegetarian stuffing
Mushroom Gravy
Pear Crisp with Salted Caramel ice cream

Savory Pumpkin Tamales with queso fresco

Equipment: large stock pot
16 dried corn husks (soak in water until pliable)

Tamales
3 cups of Maseca or Masa Harina
1 cup of roasted cheese pumpkin (peeled)
1 teaspoon baking powder
1 tablespoon salt
2 teaspoons ground coriander (the seeds of the Cilantro plant)
1/2 whipped vegetable shortening
3 cups of vegetable stock (make night before/organic store bought ok)

Filling
1 cup of fresh corn off the cobb
2 lbs of queso fresco or Farmer’s cheese
2 cups of green salsa

Measure dry ingredients-mix well. Add pumpkin and shortening. Add broth a little at a time until you reach consistency of wet but not sticky. Cover with a wet towel and set aside.

Corn husks
strip ends to make ties for the tamales (need two per tamale)
arrange in rectangle and apply masa to the bottom.
add tablespoon of filling and roll. tie each end.

Arrange the tamales in your pot with a steamer top. Steam tamales for 2 hours or until they are firm to touch.

Serve in their pouches on a platter. Place finger bowls of creme fraiche and more green salsa for garnish.

Saffron rice
Equipment: rice cooker

Ingredients: Arborio rice, saffron thread, tumeric, salt, olive oil, vegetable stock
Add three cups of Arborio rice to pot
Add two cups of vegetable stock
1/4 teaspoon of salt
1/4 teaspoon of saffron threads
1/8 teaspoon of Tumeric
1 tablespoon EVOO

Stir ingredients and push button — a rice cooker will perfectly steam your rice until done.