With All the Trimmin's: Vegetarian Holiday Recipes

If you don't eat meat or meat byproducts, come holiday time you're going to need some vegetarian holiday recipes. Here are a few.


| November/December 1973


My wife Nancy, our son Matthew Ian, and I are vegetarians, and as such we've often been asked, "What do you do on Thanksgiving and Christmas if you can't eat turkey?"

Well, like everyone else, we feast...and we'd like to share our vegetarian holiday recipes with MOTHER EARTH NEWS' readers. Here they are, with all the trimmin's.

First, the main event: stuffed pumpkin, a very festive looking—and tasting—treat that can be ceremoniously "carved".

Get one or more small to medium-sized pumpkins (depending on the size of your gathering). We suggest smaller round ones that will sit up straight, are free of bruises and preferably have not been frozen (the fruit becomes somewhat mealy when it's frostbitten). Wash the pumpkins and cut the top from each as you would to make a jack-o'-lantern. Be sure to make the openings large enough so you can scoop the seeds out easily. Do so, and scrape the insides free of strings. If you wish, save the seeds for eating or planting.

Next, stuff the pumpkins full of a mixture of your favorite cooked whole grains, vegetables and seasoned dry whole-grain bread crumbs. We use brown rice, buckwheat, and millet with sauteed or steamed carrots, onions, zucchini, celery, grated ginger root and seasonings such as thyme, summer savory, and a dash of nutmeg and/or coriander.

When the cavities are full, sprinkle a little tamari (fermented soy sauce) over the stuffing and replace the lids. Coat the outside of each pumpkin lightly with unrefined oil and bake the fruit at about 350° for an hour or so, or until a fork will slide into the side easily. (Hint: If possible, roast each pumpkin on the platter from which it is to be served. Otherwise, be very careful when you transfer your finished production to the serving plate or it could fall apart.)





mother earth news fair 2018 schedule

MOTHER EARTH NEWS FAIR

Next: April 28-29, 2018
Asheville, NC

Whether you want to learn how to grow and raise your own food, build your own root cellar, or create a green dream home, come out and learn everything you need to know — and then some!

LEARN MORE



Subscribe Today - Pay Now & Save 64% Off the Cover Price

Money-Saving Tips in Every Issue!

Mother Earth NewsAt MOTHER EARTH NEWS, we are dedicated to conserving our planet's natural resources while helping you conserve your financial resources. You'll find tips for slashing heating bills, growing fresh, natural produce at home, and more. That's why we want you to save money and trees by subscribing through our earth-friendly automatic renewal savings plan. By paying with a credit card, you save an additional $5 and get 6 issues of MOTHER EARTH NEWS for only $12.95 (USA only).

You may also use the Bill Me option and pay $17.95 for 6 issues.

Canadian Subscribers - Click Here
International Subscribers - Click Here
Canadian subscriptions: 1 year (includes postage & GST).


Facebook Pinterest Instagram YouTube Twitter flipboard


Copyright 2018, All Rights Reserved
Ogden Publications, Inc., 1503 SW 42nd St., Topeka, Kansas 66609-1265