Saveur.com: Daily Fare: Menu: A Vegetarian Thanksgiving

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Menu: A Vegetarian Thanksgiving Nov 14th 2013, 19:00 Enlarge The Menu Honey and Herb Biscuits  Winter Squash and Apple Soup  Peas with Orange and Mint  Potato and Rutabaga Gratin  Spiced Wheat Berry Pilaf  Cranberry Ginger Chutney  Autumn Vegetable Patties  Apple Cider Cinnamon Ice Cream  Pumpkin Cheesecake With Gingersnap and Hazelnut Crust  More About This Menu Enlarge Credit: Todd Coleman For this menu it's beer, not wine, that will pair best with each course. It cuts through all the spices, and it, too, has historical significance: The Pilgrims carried ale with them from England and made the decision to land at Plymouth Rock due to "our victuals being much spent, especially our beer," as one Mayflower diary noted. For pairing notes, see Party Like the Pilgrims » Both the desserts need to be made at least a day before serving, and the ice cream can be made up to a week before serving.To save yourself more time on Thanksgiving day, you can also make the soup and the chutney up to two days ahead. To make this menu vegan, omit the sour cream topping for the vegetable patties, and replace the butter with vegetable shortening. Also replace the butter in the biscuits, peas, and soup. Remove the gratin from the menu, and for dessert, serve poached pears instead of cheesecake and ice cream.

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