Recipes - Luscious Holiday Dishes: Meatless and Mighty

During our family's ten years of vegetarianism, Thanksgiving dinner (along with our All-Star Game hot dog fest) remained our last carnivorous holdouts. What was Thanksgiving without turkey? Tofurky, no matter how attractively served, just didn't cut it.

With all due respect, I still don't think Tofurky cuts it. Rather than trying to come up with an imitation turkey, I think vegetarians should let the natural flavor, appearance, and texture of vegetables, fruits, and grains shine through. There's no need to restrict yourself to one star of the show, surrounded by sides. Instead, offer a selection of dishes that complement one another in the spirit of the holiday. Make use of all the traditional Thanksgiving flavors - squash, cranberries, sage - minus the turkey.

This artichoke dish is hearty and beautiful, and features the traditional cranberry:

• 4 large artichokes
• 11/4 tsp salt, divided
• 1 lemon, cut into wedges
• 11/2 cups vegetable broth
• 1 clove garlic, minced
• 1/4 cup onion, diced small
• 1/2 tsp dried tarragon
• 1/2 tsp dried thyme
• 1 cup couscous
• 1/2 cup dried cranberries
• 1/4 cup scallions, sliced
• 1 tblsp candied ginger, chopped
• 1 tblsp grated orange zest
• 2 tblsp orange juice
• 2 tblsp olive oil, divided

• 3/4 cup sour cream or whole milk yogurt
• 1/4 cup mayonnaise
• 1 tblsp orange zest, grated
• 1 tblsp orange juice
• 11/4 tsp candied ginger, chopped

1. Wash artichokes under cold, running water. Cut off stems at base, an inch at the top, and pointy tips of leaves. Stand artichokes upright in a deep saucepan. Add enough water to cover, 1 tsp salt, and lemon wedges. Boil gently 30-40 minutes or until just tender. Plunge into cold water to stop cooking; turn upside-down to drain. Carefully pull out center petals of artichokes. With a spoon, remove fuzzy center and discard.

2. In a medium saucepan, saute onion and garlic in 1 tblsp olive oil. Add spices and chicken broth; bring to boil. Remove from heat and stir in the couscous and cranberries. Cover and let stand 5 minutes. Fluff couscous with a fork. Stir in scallions, candied ginger, orangezest, orange juice, remaining salt, and remaining oil. Spoon into center of artichokes. Serve with orange sauce.

3. To prepare orange sauce, combine sour cream, mayonnaise, orange zest, and orange juice. Add chopped candied ginger; mix well.

Out of all the winter squashes, kabocha is my favorite, both for its graceful appearance and its luscious flavor. Served in its own shell, it makes for an attractive focal point on the Thanksgiving table.

• 2 kabocha squash (about 2 lbs each)
• 1 tblsp butter
• 3 tblsp dried currants
• 1 large onion, minced
• 1/2 cup vegetable broth
• 1 tsp curry powder
• 1 tblsp fresh ginger, grated
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cumin
• 1/4 tsp dried thyme

1. Cut the top off the two squash. Scoop out and discard seeds. Lay squash (including tops) cut side down in a large baking pan. Put pan in a 375 degree oven and add one-fourth inch water. Bake, uncovered, until squash is tender when pierced with the tip of a sharp knife (15-45 minutes).

2. Heat butter in a medium saucepan and add currants. Stir until they puff (about 1 minute), then remove from pan.

3. Add onion, broth, and spices to pan. Stir often over high heat until liquid evaporates. Reduce heat to medium and cook onion until lightly browned, stirring often.

4. Let squash cool. Choose the prettiest one and set aside. Scoop flesh from the skin of the remaining squash pieces. Combine squash and onion mixture in food processor or blender until smooth. Mound the seasoned squash mixture into the remaining squash shell. Bake in a 375 degrees oven until hot in the center, about 15-25 minutes. Top with currants.

The creamy dressing on this salad gives it an air of rich indulgence. And it's an excuse to enjoy the comfort food pleasure of iceberg lettuce!

• 1 head iceberg lettuce, cleaned
• 1 head radicchio, cleaned
• 1 can artichoke bottoms, drained
• 11/2 cups cherry tomatoes, halved
• 1/2 red onion, sliced paper-thin
• fresh tarragon sprigs
• breadsticks

• 1 cup mayonnaise
• 5 cups lightly packed spinach leaves
• 1 cup lightly packed parsley
• 1/2 cup lightly packed fresh tarragon sprigs
• 1/2 cup lightly packed fresh chervil
• (or fresh dill, if you can't find chervil)
• 1 tblsp fresh lemon juice
• 1 tblsp chopped shallot
• 2 oz can anchovies, drained

1. Cut iceberg lettuce and radicchio into six equal wedges. Arrange one on each dinner plate. Arrange one artichoke bottom and a few tomatoes along with the lettuces.

2. To make Green Goddess dressing combine all the ingredients in a food processor or blender until smooth. Makes about 2 cups.

3. Spoon about half the Green Goddess dressing over the salads. Garnish with onion rings, tarragon sprigs, and breadsticks. Offer remaining dressing and freshly grated black pepper to taste.