Collection of NYTimes vegetarian holiday recipes

[lagatta]

www.nytimes.com/interactive/2012/11/12/health/20121111_vegetarian-thanksgiving.html

They assembled this for the US celebration of Thanksgiving, but many of these would also work for the year's end holidays - Christmas, New Year's, Chanukah etc. (there are Kugels...)

I'm not vegetarian, but like to do a lot of vegetable-based dishes, and have nice things to offer vegetarian friends.

[Deleted]

There are some really yum looking recipes here. The brussel sprouts recipes, both the warm salad and the roasted look particularly appealing, brussel sprouts being one of my favorite seasonal vegetables (and, in season here at present).
Yesterday at Thanksgiving dinner I found myself eating way more of the vegetable side dishes despite the abundance of meat, turkey prepared different ways and ham.
I am not at all familiar with quinoa, have never had it, but, wouldn't be opposed to giving one of the Kugels a go.
Thanks for these Lagatta.

[bixaorellana]

More kugel ~~ www.deepfriedkudzu.com/2013/09/kugel-kugel-kugel.html

[lagatta]

Looking for Deborah Madison's yeasted olive-oil dough, I turned up another classic recipe in the same vein, Winter Squash Galette. Of course you can play with this, and if you aren't vegetarian, a bit of ham or lardons could be added:

www.splendidtable.org/recipes/winter-squash-galette

Note that this recipe includes the recipe for the yeasted tart dough with olive oil (yum). I use less yeast than she does: I like using a small spoon of it, mixed with a bit of the flour, some warm water, a bit of sugar, and let it foam up. Of course you have to find what works for you; I found her dough too yeasty and that it rose too much for its purpose.

[Deleted]

I forgot about this thread. Thanks for pulling it back up Lagatta.
I remember there being some really splendid recipes and with cooler weather on the way will certainly make reference to it.

[lagatta]

I used the yeasted tart dough again; a bit sticky to knead (especially since I added a bit of rye flour - yum) but turned out fine after two rises. I didn't make a vegetarian pie though, rather a venison tourtière. However it did include a lot of finely-chopped vegetables: small cubes of cooked potatoes as a binder - and they are very tasty little potatoes - and a brunoise of mushrooms, carrots and other things.

Made two small ones: one was a birthday present for a friend/neighbour.

Unlike a short crust, one can use wholegrain flour for this type. I usually mix unbleached organic bread flour with some wholegrain flours.