Satiated Saturday: Vegetarian Thanksgiving Roundup

This is my second thanksgiving as a vegetarian, but the first where I will actually be at a thanksgiving dinner.  I usually prefer to spend my thanksgiving at a museum and thinking critically about American history, and in fact history as a whole.  But, in order to participate in thanksgiving with my family  I need to have some vegetarian options for myself.  Because I don’t have as many of these in my own arsenal, I’ve rounded up a bunch of resources for you me and you guys.

Satiated Saturday

The Veggie Table | A vegetarian blog with its own roundup of recipes, but all of these are original and created by the author Laura K. Lawless.

Veg Kitchen | Another roundup from a vegan blog, and I think most of these are original recipes too.  All vegan things are safe for vegetarians, but remember that not all vegetarian things are safe for vegans, so if you have vegan friends over for thanksgiving, remember that they might need separate things as well.

Buzzfeed actually has a handful of vegetarian/vegan thanksgiving recipe roundups, so here we go.  Pure Links | Brussels Sprouts For Thanksgiving | 29 Side Dishes | 37 Delicious Vegetarian Recipes For Thanksgiving | 22 Delicious Meatless Mains | 41 Delicious Vegan Thanksgiving Recipes

Chef In You | A vegetarian thanksgiving roundup from 2009.  There is everything from soup to risotto on this list, so it’s sure to have something for you.

The Pioneer Woman Stuffing | Substitute veggie broth for chicken broth in this recipe and you can make your own stuffing from scratch.

Satiated Saturday | Shameless self-promotion: you should check out my Satiated Saturday category on my blog

Vegetarian Gravy | This is my vegetarian gravy recipe, and I love it.  I’ll be making it for my family to share the joy that is delicious meatless gravy.

Easy Italian Bread | My Italian bread recipe adapted from Bakers Banter would be delicious on the side of your tofurkey.

Roasted Almonds | Roasted almonds would make a great side, especially if you’re the only vegetarian and you have a hard time getting family to let you in the kitchen on Thanksgiving.  They’re easy and fast.

Remember: if you check the ingredient list you can find lots of vegetarian stuffing mix, and mashed potatoes are always vegetarian.  If you’re like my family you could make an antepasto tray/spread and not let anyone else eat it.  (We haven’t actually made an antepasto in years because our thanksgivings are weird, but they were my favorite as a kid).  Try this tutorial from Martha Stewart, and this one from Giada de Laurentiis.

Happy Thanksgiving to my American readers!


Satiated Saturday: Albanian Rice

A good friend of mine is Albanian. She lives on the East Coast now, but she grew up in Albania watching Italian cartoons with her two sisters and a big family.  One of the nights that cemented our friendship in sophomore year of college, she taught several of our neighbors in our dorm how to do an Albanian dance while listening to Albanian music.  She taught me to say “I love you” in Albanian when I gathered languages for a valentine.  But the most important piece of Albanian culture she shared, to me, was teaching me to make a rice dish from Albania during a dinner party she threw.

Albanian Rice

I then made this rice stuffed peppers dish for my family back in Missouri and surprisingly everyone loved it.  Even my grandmother who never tries foods she hasn’t eaten before loved it.  So, go forth and rice…ricify?  Ricify.

Yes, this is how I kept my recipes before this blog.

Yes, this is how I kept my recipes before this blog.

The recipe was originally posted on this translation site, but I’ve made a few small changes to it.  To begin with, gather the following: 3 bell peppers, several cups of rice, several cups of water, a little butter, 1 can of tomato paste, a few slices of onions, dill weed, and parsley.  I used 2 cups of rice and 3.5 cups of water.  This did leave me with quite a bit of extra rice, but better extra than too little.  You can always use the extra rice in another dish.

Albanian Rice Recipe

Not pictured: three bell peppers.

Put your water on to boil with a teaspoonful of butter.  While the water is boiling measure out your rice and slice up some onion. I used about 2 slices of white onion, but you can add to your liking.  Get a large frying pan/sauce pan, and open your can of tomato paste.  Dump the tomato paste and the onion into the pan, then put the burner on medium.  Add a few pinches of parsley and dill weed, going by the smell.  If it’s too thick, which it probably will be, add some water until you like the consistency.  Preheat your oven to 350, and spray a baking pan lightly.


When the water boils, put your rice into it, and cook it according to the package instructions.  If your package doesn’t have instructions, a quick google search will bring you lots of tutorials.  Cook the rice so it’s nice and fluffy.  While the rice is cooking decapitate and disembowel your peppers.


Your sauce should be simmering quietly, so add some rice and turn the burner up a little.  Keep adding rice until the rice has soaked up enough of the sauce that there’s not much extra.  You’ll probably have a hard time not just eating it out of the pan, I know I did.  Turn the heat off, give it about a minute to cool a little.  Then, take a nice big spoon and stuff your peppers with delicious rice.  Stuff them as completely as you can.  Put these peppers into your baking pan.  If you have extra rice and want to, you can just put this rice into the pan and bake it as well.  I did this, and it was extra delicious and kind of crunchy.


Bake your rice and peppers for about 30 minutes.  Pull it out and take a deep, deep sniff.  Nom at will.