Tag Archives: Ideas

Vegetarian Thanksgiving Menu Ideas

Posted by thehipvegetarian in Vegan, Vegetarian and tagged with , , , ,

Thanksgiving is upon us and if you’re like me, you haven’t even made a menu yet.  So this morning, I’ve been hastedly collecting ideas off the net and creating a Pinterest Thanksgiving Board for collecting.

So far my narrowed list below is still too long. So what do you think I should keep or delete for the big day of Thanks?

Honeycrisp Apple and Parsnip Soup

Honeycrisp Apple and Parsnip Soup

Apple Orange Relish from Williams Sonoma

Apple Orange Relish from Williams Sonoma

Mashed Cauliflower with Macadamia Nuts

Mashed Cauliflower with Macadamia Nuts

Pear, Gorgonzola & Candied Pumpkin Seed Salad via @HipVegetarian

Pear, Gorgonzola & Candied Pumpkin Seed Salad via @HipVegetarian

Butternut Mac-n-Cheese. Well’s Vegetarian Thanksgiving 2012

Butternut Mac-n-Cheese. Well’s Vegetarian Thanksgiving 2012

Honey Roasted Squash via Oprah.com

Honey Roasted Squash via Oprah.com

The Best Brussels Sprouts via @HipVegetarian

The Best Brussels Sprouts via @HipVegetarian

Squash and Spinach Lasagna. Well’s Vegetarian Thanksgiving 2012

Squash and Spinach Lasagna. Well’s Vegetarian Thanksgiving 2012

Roasted butternut & feta Wellington via BBC Good Food.

Roasted butternut & feta Wellington via BBC Good Food

Honey-Almond Tart with Orange Mascarpone via Vegetarian Times

Honey-Almond Tart with Orange Mascarpone via Vegetarian Times

Sinless Sticky Toffee Pecan Pudding via @vegnews

Sinless Sticky Toffee Pecan Pudding via @vegnews

For more menu ideas for Thanksgiving 2012, visit my Pinterest Board, or follow me on Facebook and Twitter to see what’s happening in the Hip Vegetarian’s kitchen as the big day approaches. You never know when disaster might strike!
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The End of Fall

Posted by thehipvegetarian in Ideas, Soup, Tips, Vegan, Vegetables, Vegetarian and tagged with , , , , , , ,

Photo taken by thehipvegetarian

Pumpkins during the Fall season are simply beautiful.

However before they lose their luster, I always bake them to freeze so I can make soups throughout the rest of the year.  Take them to the slaughter-house, I say!

If you haven’t done so already, now is the time to start the process before they start to mold from the inside out.

This year I gutted my Blue Hubbard pumpkin and filled it with about a quarter-cup of water, baked it at 350 degrees until the skin was tender enough to be pierced by a fork.  I found this to be much easier than cutting the pumpkin into sections before baking or peeling  it raw.

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