Thanksgiving

Here are the recipes I plan on using for my Thanksgiving dinner.  

Main

Meatloaf

I'm altering Martha Stewart's All-American Meatloaf to be vegetarian.  

 

Photo from:  Martha Stewart

Ingredients

3 slices reduced calorie wheat bread

1 carrot, roughly chopped

1 celery stalk, roughly chopped

1 onion, quartered

2 garlic cloves, peeled

.5 cup tomato sauce

3 {12 oz} bags of veggie meat (thawed)

2 t dry mustard

1/2 cup egg substitute (equivilent to 2 eggs)


Directions

1. Preheat oven to 400 and spray a 9x5 loaf pan with pan spray
2. Process bread in food processor.  Place in mixing bowl
3. Process carrots, celery, onion, and garlic until they are minced.  Add to mixing bowl
4. Add ketchup, dry mustard, veggie meat, and eggs.  Mix with your hands until everything is mixed tgether. 
5. Bake for 35 minutes.

Sides

Peas and green beans with sauteed mushrooms and pearl onions
Ingredients
16 oz frozen peas
16 oz frozen green beans
16-24 oz mushrooms, sliced
1 bag pearl onions

Directions

1. Saute mushrooms until soft, set aside
2. Cook peas and green beans according to package directions.  Add pearl onions into one of the vegetables
3. Toss everything together.

Mashed potatoes
1 lb of potatoes per person
Sour cream
Skim milk

Directions

1. Boil and mash potatoes as you normally would
2. Use sour cream in place of the butter normally used and use skim milk instead of whole milk or cream

Mashed sweet potatoes
{Follow same directions as with the mashed potatoes}

Gravy
There are 2 ways to do your gravy.  They are both super simple and easy
For both recipes
16 oz mushrooms, sliced
1-2 onions, diced
2 cloves of garlic, either minced, or sliced

Directions

1. Saute onions, mushrooms and garlic until the vegetables are soft, and the onion is translucent

#1
Ingredients
Vegetable broth
Cornstarch 
Water

Directions

1. Bring desired amount of broth to a boil
2. In a seperate bowl mix together 1 T cornstarch and 1 T water per cup of broth
3. Whisk cornstarch slurry into broth, bring back to a boil and simmer until thickened.  If it isn't as thick as you'd like it then mix together another tablespoon cornstarch with a tablespoon water and whisk in.  
4. Mix in mushroom, onion mixture

#2

Ingredients

Lipton Mushroom Onion Soup Mix

Directions

1. Follow directions on box.
2. Add in mushrooms and onions

Stuffing

Ingredients

Approx. 18 slices of bread, cubed
1 cup of onions, diced

2 cups of celery, sliced small

1/2 lb of (veggie) sausage [optional]

1 T poultry seasoning

1 T ground sage

1/2 cup egg substitute

1 cup veggie broth 

Directions

1. Sautee onions and celery until soft (if you're using regular non-vegetarian sausage you want to cook it too at this point)
2. Place all ingredients in a big bowl and mix together (use your hands, it works the best.  Don't be afraid to get messy!)
3. Place in a baking pan and cover with tin foil. 
4. Put into a 325 degree oven for 30 minutes
5. Uncover and bake for another 15 minutes until golden brown.

Dessert

Pumpkin Cheesecake

http://www.foodnetwork.com/recipes/food-network-kitchens/almost-famous-pumpkin-cheesecake-recipe2/index.html
http://www.foodnetwork.com/recipes/paula-deen/pumpkin-cheesecake-recipe/index.html

I'm sorry I didn't give you more definate measurements.  The measurements will honestly depend on how many people you are cooking for.  If you need help deciding how much to make here are a few good links.  

Hufffington Post
Foodista
Cooking For Dummies