Two weeks ago, we raved about pie. Last week we waxed poetic about all the marvelous Thanksgiving sides, from stuffing to mashed potatoes and gravy. Now let's get down to the main event. Are you going traditional this year with a giant tofurky or are you taking the road less travelled and whipping up some homemade pumpkin ravioli with sage and pine nuts? Or are you so far behind that you think you might be eating Microwave Brownie for One (tear) while the rest of your family and friends tuck into an epic feast? Fear not, VegWebbers! We've got the recipes here to save your Thanksgiving and maybe even make it the best yet. Everyone will love these marvelous main dishes and most importantly, the turkeys will thank you. Now, gobble gobble!

Check out some of my favorite Tofurky Day mains on VegWeb:

• Decadent Thanksgiving Casserole
• Marvelous Meatloaf (made with nuts & mushrooms!)
• Roasted Acorn Squash Risotto
• Famous Shepard's Pie
• Portobello Wellington

Last Sunday, we had a throughly enlightening (and delicious!) chat with Chef Jesse Miner about all things Thanksgiving. If you missed it, no biggie, we've got the transcript up on VegWeb! During the chat, Jesse promised to share a few more of his fabulous Thankgiving recipes with us. Well, I knew I couldn't possibly compete with Chef Miner, so I just decided to let him do my job for me this week. Ah, team work! Where the one team member does all the work! And with that, I present, Roasted Acorn Squash Stuffed with Wild Rice, Pecan, and Cranberry Stuffing. Happy Thanksgiving!

What You Need:

3 acorn squashes, cut in half and seeded
3 tablespoons olive oil, divided
2 medium yellow onions, diced
3 stalks celery, diced
1/2 teaspoon dried sage
1/2 teaspoon salt
2 cups mix of whole grain rice varieties (Jesse uses Lundberg Wild Rice Blend)
3 cups vegetable stock
3/4 cup pecans, toasted and roughly chopped
1/2 cup dried cranberries
1 cup scallion greens, thinly sliced on a bias
Salt and pepper, to taste

What You Do:

1. Preheat oven to 425 degrees. Brush acorn squash halves with 2 tablespoons of olive oil and place cut-side down on a parchment-lined baking sheet and set aside.
2. Heat the remaining 1 tablespoon of olive oil in a medium saucepan. Add the onions, celery, sage, and salt and cook over medium-high heat for several minutes, stirring frequently, until onions are translucent. Add the rice and toast for a few minutes. Add the broth and bring to a boil. Cover and place saucepan in the oven. Put the sheet of squash halves in the oven as well.
3. Bake rice mixture for 45 to 50 minutes, until moisture is absorbed. Roast acorn squash halves for 45 minutes, until squash flesh is soft and surface is browned. Remove both rice and squash halves from oven. Let rice sit, covered, for 10 minutes. Uncover and toss rice with pecans, dried cranberries, and scallion greens. Adjust salt and pepper to taste.
4. Stuff each squash half with 1/2 to 3/4 cup of rice mixture and serve with side of Roasted Brussels Sprouts and a liberal amount of Cranberry-Pecan Sauce.

Alicia Silverstone is everywhere these days and I'm not complaining. Cher in Clueless has been my role model at more points in my life than I care to admit. What? She's sassy, funny, and has an amazing wardrobe. Anyway, it turns out that Alicia Silverstone is even more awesome than Cher. First, she's vegan, which automatically gives her ten million bonus points. Beyond that, she's super committed to showing the world that being vegan is easy, fun, and delicious. And, like Cher, she's doing it while looking fabulous. The Alicia Silverstone EcoTools 5-piece brush set + hemp makeup bag is a must-have when you need to stay beautiful over the holidays. For a chance to win, visit the VegWeb Giveaway Thread and let us know what your favorite Thanksgiving dish is.

Good luck!

Peace in your kitchen,

Webmistress Laura
VegWeb.com
San Francisco, CA

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