Thanksgiving is linked, more closely than any other holiday, with a single, particular food. The noble turkey. Benjamin Franklin's favorite fowl (and the one he nominated to be our national bird) is eaten nearly universally in the good old U.S of A. on the fourth Thursday in November.
However, not everyone sitting around your dining room table on Thanksgiving Day is a happy meat eater. My younger sister was a vegetarian (and then a vegan) for a number of years, sending my mother and me searching for holiday worthy fare for her. We discovered that tofurky is a poor substitute and that it was better to make a wonderful, non-turkey dish than try to fake poultry.
I've worked up a Roasted Pumpkin and Creamed Kale Lasagna that incorporates all the wonderful, fragrant, earthy flavors of Thanksgiving without a drop of meat. Add to that sides of a Arugula, Goat Cheese and Pomegranate Salad, Napa Cabbage Gratin, Pan-Roasted Brussels Sprouts and for dessert, an Oatmeal Apple Crisp and you have a wonderful, filling and totally meatless Thanksgiving meal.
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