“Celebrate Thanksgiving with vegetarian and vegan dishes from some of your favorite chefs and cookbook authors. Find all the recipes from Well’s Vegetarian Thanksgiving series below or go to the Well blog to learn more about the series. New dishes will be added daily until Thanksgiving Day.”

Dried Black Beans & Pinto Beans:

• Sort & Wash Beans in colander under cold water
• Soak 2 cups of beans with 6 cups of water in a pan overnight (these can be left soaking for up to 2 days in the fridge)

When ready to cook the black beans/pinto beans;

• cover and simmer for 1.5 to 2 hours or until tender
• Add salt & pepper to taste

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for the Hash:

• Six Yukon Gold Potatoes Boiled (or two large boiled Russets)
• One small onion chopped
• Two soft apples chopped (like McIntosh, or Granny Smith work if you add a few minutes of cooking)
• Salt & Pepper
• Butter
• Serve with mango chutney or real maple syrup

For the eggs:

• Four organic eggs
• Curry Powder (I like a mild curry for this)

Heat a medium nonstick skillet over medium-high heat with butter. Add apples and onions and cook 5 minutes, add potatoes and season with salt and pepper, to taste. Crisp and brown the potatoes with apples and onions 5 minutes more, then serve with a mango chutney or with a side of real maple syrup.

For the eggs you whip them in to a fluffy scramble and then add you curry powder (to taste preference) and continue whipping. Cook on low heat and scramble.

• 1 tablespoon olive oil
• 1/2 yellow onion, finely chopped
• 4-inch piece celery stalk, finely chopped
• 4-inch piece carrot, peeled and finely chopped
• 3 cloves garlic, minced
• 1 teaspoon mustard seed
• 1 teaspoon fennel seed
• 2 cups vegetable stock or vegetarian faux-chicken flavored stock
• 1/2 cup water
• 1 cup French green lentils, picked over, rinsed, then drained
• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried thyme)
• 1 bay leaf
• 1 tablespoon sherry vinegar or red wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons fresh flat-leaf (Italian) parsley, cut into strips
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• optional- add feta cheese & cucumber

Directions:

In a large saucepan, heat the olive oil over medium heat. Add the onion, celery and carrot and saute until the vegetables are soft. Add the garlic, mustard seed and fennel seed and saute until the spices are fragrant, about 1 minute.

Add the stock, water, lentils, thyme and bay leaf. Raise the heat to medium high and bring to a boil. Reduce the heat to low, cover partially and simmer until the lentils are tender but still firm, 25 to 30 minutes. Drain the lentils, reserving the cooking liquid. Transfer the lentils to a large bowl and discard the bay leaf.

In a small bowl, combine the vinegar, mustard and 1/4 cup of the reserved cooking liquid. (Discard any remaining liquid or reserve for another use.) Whisk in the extra-virgin olive oil.

Add the vinaigrette, parsley, salt and pepper to the lentils and toss gently to mix and coat evenly. Serve cold or warm.

For the filling:

• 5 large ripe peaches, cut into chunks
• 1 lemon, zested and juiced
• 3 tablespoons all-purpose flour
• 1/4 cup tightly packed brown sugar
• 1 tablespoons sugar
• 1/2 teaspoon vanilla extract
• pinch of salt

* variations can be with plums, nectarines, apples or similar fruits

For the topping:

• 1 1/4 cups all-purpose flour
• 1/2 cup rolled oats
• 1/2 cup brown sugar
• 1/2 cup sugar
• 1 1/4 stick cold unsalted butter, cut into pea sized pieces
• 1/2 cup sliced almonds
• Pinch kosher salt
• 1 to 2 tablespoons cold water

Preheat the oven to 350 degrees F.

For the filling:

Toss the peaches in a large bowl with the zest and lemon juice, adding the rest of the ingredients and stir to combine. Divide the filling evenly between the 5-6 ramekins.

For the topping:

Combine all of the ingredients in a food processor (or by hand) except the water. Pulse until combined, this will take about 30 seconds. Add water, 1 tablespoon at a time until mixture is clumpy but crumbly.

Top each ramekin with the topping. Be sure to loosely sprinkle the topping and not pack it down. The idea is to look very crumbly and craggy.

Place the ramekins on a sheet tray and bake in the preheated oven for 20 to 25 minutes, or until the filling is hot and bubbly and the topping, brown and crispy.

Takes about 30 minutes.

Use Mushroom Stroganoff Sauce to top Baked Potatoes, Toast, Rice or Egg Pasta

Melt butter in pan and add chopped onion until onion is soft, add sliced mushrooms until browned, add Mustard and remove heat. Stir in sour cream & chopped parsley. Add Mushroom Stroganoff Sauce to top Baked Potatoes, Toast, Rice or Egg Pasta.

Have you seen this NY Times Article:
Trail of E. Coli Shows Flaws in Inspection of Ground Beef – Oct 4, 2009

Watch the video. Scary Stuff.

• 6 medium zucchini
• 3 cups toasted bread crumbs
• 1/2 cup grated Parmesan cheese
• 1 small onion, minced
• 3 tablespoons fresh minced parsley
• 1/8 teaspoon pepper
• 1 teaspoon salt
• 2 eggs, beaten
• 2 tablespoons butter
• Parmesan cheese for topping, optional swiss cheese topping

Preparation:

Wash zucchini and cut off ends; do not peel. Cook zucchini in boiling salted water for 4 to 5 minutes, or until just tender. Cut zucchini in half lengthwise; remove pulp with spoon; place zucchini shells in a large baking pan or jelly roll pan. Combine zucchini pulp, toasted bread crumbs, cheese, onion, parsley, salt, pepper, and the beaten eggs. Fill zucchini shells with mixture and dot with butter. Sprinkle with additional Parmesan cheese (and optional swiss cheese) and bake at 350° for 30 minutes or until a medium brown crust forms on top.