Well I hope you all had a wonderful Thanksgiving, and that you didn't eat too much, because there will be plenty of tempting foods coming up at gatherings throughout the rest of this holiday season.

I had a great holiday, and our family's meal was excellent. I thought the kale I made was just OK, but everyone seemed to really like it and I didn't bring any home, so that's a good sign. And the chocolate pear cake that I made was sampled and enjoyed by all, which is really saying something considering there were two pumpkin pies and a caramel apple pie to compete with.


However, in case you did overindulge, or for anyone who wants to have a recipe for something light on hand to get you through some of these cold nights, I thought I would share two vegetarian recipes this week. The first is for a fall vegetable curry, which is what my husband and I had for dinner the two nights before Thanksgiving, to sort of prepare room for all the turkey and sides that were coming.

"Curry" is sort of like "chili," in that it is such a broad category, and you really can't rule it out as an option because whatever your preferences, there is a curry out there for you. Even if you think you don't like curry spice, it may just be the brand you've tried - curry is a collection of spices rather than a singular, specific spice.

I liked this curry because it had sweet potatoes and no coconut, since I'm not a coconut fan. But coconut-based curries tend to be sweeter, so if you prefer sweet over spicy, you may want to look for a recipe that does have coconut or coconut milk in it.

This recipe also has chickpeas in it, which I'm not a particular fan of - except in hummus form - but the ratio of vegetables to beans made it less objectionable. I also prepared this with a box of curried couscous, and it all went great together.

The second recipe is for a creamy potato soup and it has some extra vegetables, thanks to some grated zucchini and squash. If you don't like zucchini or squash, you probably won't notice them in this recipe either because of the grating - they're going to be almost as indistinguishable as cooked onions in a soup.

I love a good creamy soup, and this one has just half a cup of cream, but gets thickened by smashed potatoes. And kidney beans offer some extra protein as well, so you shouldn't be hungry again in an hour like you might be after some low-protein vegetarian meals.


Fall vegetable curry
1 1/2 teaspoons olive oil
1 cup diced peeled sweet potato
1 cup small cauliflower florets
1/4 cup thinly sliced yellow onion
2 teaspoons curry powder
1/2 cup organic vegetable broth
1/4 teaspoon salt
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained
1 (14.5-ounce) can no-salt-added diced tomatoes, undrained
2 tablespoons chopped fresh cilantro
1/2 cup plain 2 percent reduced-fat Greek yogurt

Heat olive oil in a large nonstick skillet over medium-high heat. Add sweet potato to pan; saute 3 minutes. Decrease heat to medium.
Add cauliflower, onion and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients (through tomatoes); bring to a boil.
Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.

Source: http://www.cookinglight.com

Harvest potato soup
2 large potatoes, peeled and cut into cubes
¼ cup chopped onion
2 garlic cloves, minced
½ cup cream
2 cups vegetable broth
5 cups water
2 tablespoons butter
½ teaspoon sea salt
¼ teaspoon sage
¼ teaspoon parsley
¼ teaspoon pepper
1 zucchini, grated
1 yellow squash, grated
1 large carrot, sliced
1 cup corn
1 ½ cups cooked kidney beans (canned are fine if they are rinsed and drained)
1 cup grated cheese (optional)

In a soup pot stir together the potato chunks, onion, garlic, cream, vegetable broth, water, and seasonings. Cover and cook over medium heat, stirring occasionally, until the potatoes are very soft.
Mash the potatoes with a potato masher or wooden spoon as much as you want (in other words, if you still want some potato chunks in the soup then don't smash them).
Stir in the zucchini, squash, carrot, corn and beans. Cook until the carrots are as soft as you like, then stir in the grated cheese (stir the cheese well, so it won't turn out clumpy).
Source: http://meatlessmealsformeateaters.blogspot.com