Practically one month left in the year and all beaks are pointing toward Thanksgiving, the hotly anticipated autumnal feast that human families across the nation flock to. Initially launched to commemorate the positive relationship that was solidified between Native Americans and British colonists, the edible festival was also a way to give thanks for the bountiful crops that sustained them. While most of us consider Thanksgiving to be a somewhat warm and fuzzy holiday complete with intoxicated relatives and self-imposed recipe one-upmanship, it's another story altogether for the 45 million turkeys that are served up on platters in America each year, the equivalent of an astounding six hundred seventy-five million pounds of white and dark meat.
What most revelers don't realize while they happily stuff themselves with the traditional trimmings of this festive occasion is that the original colonists' celebration (circa 1621) didn't consist of such modern-day favorites as roasted root veggies, cranberries, bread of any type, mashed potatoes or pumpkin pie. Our predecessors weren't even blessed with the convenience of ovens, plus flour and sugar were incredibly hard to come by, so the bulk of their meal was actually meat and fish-based since those resources were most plentiful. Anyone joining in on the feast was lucky enough to have dodged starvation, the pox and the plague, so their high fat and cholesterol laden meal, while perhaps not terribly healthy, was a welcome indulgence that they hardly fretted over.
Fast forward to 2010 and most of us -- when faced with the task of hosting our very own Thanksgiving Day meal -- experience a certain degree of panic revolving around such questions as, "What menu will I serve?" and "How will I prevent Uncle Barney from ransacking the cupboards in search of extra booze?" The average host-to-be has probably been searching for simple, straightforward solutions to their Thanksgiving cooking conundrums since the beginning of the month, but if you're a procrastinator of the highest order, have no fear. There's no need to shake down the internet for answers -- feast your eyes on these veggie-friendly Thanksgiving-inspired videos and blogs (plus don't forget to pore over the New York Times' fantastic vegetarian Thanksgiving recipe collection for even further culinary inspiration):
APPETIZERS and SIDE DISHES
Crispy Sourdough Stuffing With Porcini & Chestnuts
Pan Roasted Brussels Sprouts with Candied Pepitas and Cider Vinegar
Celery Root, Potato & Apple Mash
Warm Wild Rice Root Vegetable Salad With Maple-Sage Vinaigrette
Feta, Peppadew Pepper and Thyme Quiche
Wild Mushroom Strudel With Braised Root Vegetables
Roast Cabbage With Grains, Caramelized Root Vegetables & Vegetable Coulis
Cream of Butternut Squash & Ginger Pressure Cooker Soup
The Ultimate Homemade Green Bean Casserole
Roasted Sweet Potatoes, Yams, and Brussels Sprouts with Fresh Rosemary
Chipotle Mashed Sweet Potatoes
Sweet Potato Casserole with a Pecan and Gingersnap Praline Topping
Pumpkin Seed Flatbread with Feta and Sweet Onions
Savory Zucchini Wraps with Squash, Craisins and Sage "Cream"
Root Vegetable Au Gratin
BEVERAGES
How To Make Hard Apple Cider
Organic African Ginger Beer Cocktail
How To Make Eggnog
Chai Tea Syrup Recipe
Pumpkin Spice Latte (Wayyyy Better Than What Is Served At Javabuck$)
CRAFT & DÉCOR IDEAS
Carved Butternut Squash 'Flower' Centerpiece
DIY Sustainable Thanksgiving Placemats
Recycled DIY Placemat With Built-In Silverware Pocket
DIY Recycled Patchwork Autumn Leaf Trivet
Placecards Galore For Your Thanksgiving Table
Martha Stewart's Napkin Folding Ideas For Your Holiday Table
Carve A Pumpkin Into An Autumn Flower Pot
10 Different Things You Can Do With A Pumpkin
PUMPKIN
Smoky Chipotle Pumpkin Hummus Dip
Stuffed Savory Pumpkin
Easy No-Knead Holiday Pumpkin Bread
Pumpkin Nutella Snack Cake
Multiple Ways To Prepare Roasted Pumpkin Seeds
Spiced Pumpkin Pots de Crème With Sautéed Apples and Pistachio
Chipotle Pumpkin & Black Bean Soup
Pumpkin Risotto with Pumpkin Butter
Roasted Pumpkin and Asparagus Lasagna
SWEETS
Pie Crusts Five Different Ways
Apple-Ginger Stack Cake
Cranberry Upside-Down Cake with Walnuts & Red Currant Jelly
Individual Upside Down Pear & Apple Gingerbread Cakelets
Apple Butter Pie
Chocolate-Covered Pumpkin Seed Brittle & "Grown Up" Candy Apples
Gingered Pear Crisp
Ancho Chili-Cinnamon Chocolate Bark
Simple Pumpkin Pie Creme Brulee
Cranberry Persimmon Lime Galette
Chai Bread Pudding with Frothy Ginger Creme
VEGETARIAN YUMMIES
How to Make Vegetarian Gravy
Homemade Tofurky
Pomegranate Cornbread Stuffing
Homemade Cranberry Sauce With Port Wine
Multiple Recipes For Vegetable Latkes
Grilled Romaine & Cauliflower 'Steak'
Vegetarian Shepherd's Pie
Walnut-Tofu Veggie Loaf
Butternut Squash Lasagna Recipe
Wild Mushroom Strudel With Braised Root Vegetables
Vegetarian Harvest Stuffed Pumpkin
Hippy Gourmet Makes Vegan Stuffed Mushrooms!
Elizah Leigh | @elizahleighElizah Leigh's master's degree in education combined with her passion for the written word and deep-seated interest in environmental issues has proven to be the ideal trifecta for her present status as a green journalist. Currently commissioned to write a reference book on vegetarianism, Elizah hopes to inspire people through her words. Follow Elizah on Facebook.
Photo credit: cc: flickr.com/photos/paullew
