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A Bird-Free Thanksgiving Feast

Since this recipe really kind of relies on milk and cheese, I am at a loss as how to adapt it to a vegan recipe. So here is an equally delicious vegan stuffed pumpkin recipe–Cornbread-Stuffed Pumpkin with Greens and Walnuts–if that is something that might interest you instead.

Roasted Pumpkin Cheese Fondue
1 15-inch whole grain baguette, cut into 1/2-inch slices
1 medium orange pumpkin (in the 7-pound range)
1 1/2 cups milk
1 cup vegetable broth
1/2 teaspoon grated nutmeg
2 1/2 cups coarsely grated Gruyere
2 1/2 cups coarsely grated Emmental
1 tablespoon olive oil

1. Preheat oven to 425F with rack in lower third.

2. Lightly toast baguette slices on a baking sheet in oven until tops are crisp but not golden, about 7 minutes. Remove and let cool.

3. Remove top of pumpkin by cutting a 3-inch circle in the top. Scrape out seeds and any loose fibers from inside pumpkin and pumpkin top with a spoon (save seeds to roast–yum!). Sprinkle inside of pumpkin with 1/2 teaspoon salt.

4. Whisk together milk, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix together cheeses in another bowl.

5. Put a layer of toasted bread in bottom of pumpkin, then cover with about 1 cup cheese and about 1/2 cup milk mixture. Continue layering bread, cheese, and milk mixture until pumpkin is filled to about 1/2 inch from top, using all of milk mixture. (You may have some bread and cheese left over.)

6. Cover pumpkin with top and put in an small roasting pan. Brush outside of pumpkin all over with olive oil. Bake until pumpkin is tender and filling is puffed, 1 1/4 to 1 1/2 hours.

7. Serve the whole pumpkin at the table–scoop out “fondue” while scraping the pumpkin flesh out as well.

8. Enjoy the (live) birds outside.

What are your favorite vegetarian holiday entrees?

Read more: All recipes, Entrees, Food, Holidays, Life, Thanksgiving, Vegan, Vegetarian, , , , , , ,

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Melissa Breyer

Melissa Breyer is a writer and editor with a background in sustainable living, specializing in food, science and design. She is the co-author of True Food (National Geographic) and has edited and written for regional and international books and periodicals, including The New York Times Magazine. Melissa lives in Brooklyn, NY.

175 comments

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8:49AM PST on Nov 23, 2011

This sounds very strange but I'd try some.

4:35AM PST on Nov 22, 2011

Thanks for the great recipe. Agree with Sheri, it's easy & fun to have a "bird free" Thanksgiving..

2:17PM PST on Nov 9, 2011

wings are for flying not frying

8:05PM PST on Nov 8, 2011

Awesome! If only I was one of those vegetarians who love to cook! But, I haven't the patience....I need a vegetarian cook..I really do. I do make a delicious veg sage dressing with veg boullion and great mashed garlic potatoes, and traditional fruit salad...otherwise, it's Tofurkey or VEGECYBER for this year.

7:51AM PDT on Mar 20, 2011

thanks for sharing

3:31AM PST on Jan 23, 2011

thanks

1:39AM PST on Dec 26, 2010

This is great article

1:39AM PST on Dec 26, 2010

This is great article

12:46AM PST on Dec 3, 2010

Great idea! Don't like turkey anyway!

7:27PM PST on Nov 29, 2010

It is TOTALLY easy to have a "bird free" Thanksgiving. In place of turkey, I love to make a casserole from stuffing mix and mock turkey slices. I don't think I have ever had turkey for Thanksgiving in all my 40 years...and I've never missed it.

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