Dana Slatkin

Vegetarian Tamale Pot Pie

Vegetarian Tamale Pot PieEveryone knows I don’t do turkey. I guess the idea of eating a big proud bird just has never appealed to me. When I was 10 years old, I decided my plate of gooey sweet potatoes, glimmering cranberries and perky green beans was just a whole lot more colorful and exciting.

But to a lot of die-hards, a Thanksgiving meal without turkey is like a birthday without candles. And I’m not in the business of spoiling anyone’s fun. After all, a host’s job is to please.

So whether your peeps are turkey-lovers or meatless mavens, here’s my holiday cooking advice: prepare a few traditional dishes, try a few new twists, and have delicious options for folks in both camps.

Vegetarian Tamale Pot PieLast year, even my carnivorous crowd went for seconds of my Wild Mushroom Potato Gratin. I ended up making it all winter. But this year, it’s time for something new. One meatless Monday, I popped this on the table, a lovely Southwestern-inspired casserole topped with fluffy cornbread and served in a cast iron pan. All thumbs up.

Chock full of meatless protein, it’s got your cornbread fans and vegetarians covered. The filling can accommodate just about any vegetables — mushrooms, butternut squash, chiles, black olives, or okra would be great add-ins — and can be prepared a day ahead, along with the topping.

And guess what? It’s even tasty with a side of cranberries.

Other delicious ideas for a vegetarian Thanksgiving: Stuffed Acorn Squash with Couscous and Cranberries; Wild Mushroom Potato Gratin; Vegetarian Jambalaya; Sweet Potato Coconut Gratin; Brussels Sprout Salad with Chestnuts and Pomegranate; Brussels Sprout Chips; and Cranberry Raspberry Relish.

How do you give the gift of food? Share with us your favorite giftable holiday recipe and you could win some fabulous Farmgirl holiday swag!

This Soyabella soy-milk and almond-milk maker could be yours!

Photo credit: My Recession Kitchen and Cloudberry Quark

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