Contributed by Alexis Henson 

Thanksgiving, some peoples favorite time of the year. I mean it’s a holiday celebrating food, who wouldn’t like it? You have so many options to eat, unless of course, you are vegetarian. You’re stuck eating bread and maybe some macaroni. Talk about boring.

The vegetarian option is where you don’t eat any meat, fish, or gelatin products. Many people choose this option because they are against the meat industry and how they treat the animals.

Whether you are vegetarian or know someone who is, here are three Thanksgiving recipes that are good for everyone to eat.

Smoked Chile Scalloped Sweet Potatoes:
This recipe is easy, has four ingredients, and only takes four simple steps.


  • 2 cups heavy cream
  • 1 heaping tablespoon chipotle pepper puree
  • 3 medium sweet potatoes, peeled and thinly sliced 1/8-inch thick
  • Salt and freshly ground black pepper

Extra supplies:

  • A medium bowl
  • A whisk
  • A 9×9 casserole dish

What to do:

  • First, you are going to want to preheat your oven to 375 degrees 
  • Next, in a medium bowl, you are going to whisk together cream and chipotle puree until smooth.
  • Now, In a 9 by 9-inch casserole dish, arrange the potatoes in even layers. Drizzle with 3 tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes, cream, and salt and pepper to form 10 layers.
  • Lastly, Cover and bake for 30 minutes, remove cover and continue baking for 45 minutes to 1 hour, or until the cream has been absorbed and the potatoes are cooked through and the top is browned.

Twice Baked Potatoes:

“These potatoes still taste buttery and rich but are much lighter than the full-fat version. They’re made with a small amount of butter and reduced-fat cream cheese.”


  • 4 large russet potatoes, each about 3/4 pound each, scrubbed and dried
  • 2 to 4 tablespoons unsalted butter
  • 1/3 cup sour cream
  • 1 scallion, finely chopped
  • Freshly grated nutmeg, optional
  • 1/2 cup shredded sharp cheddar
  • Kosher salt and freshly ground black pepper

What to do?

  • First, preheat the oven to 400 degrees F.
  • Next, place the potatoes directly on the rack in the center of the oven and bake for 30 minutes. Pierce each potato in a couple spots with a fork and continue to bake until tender, about 30 minutes more. Remove potatoes from the oven, and turn the heat down to 375 degrees F.
  • Next, hold the potato with an oven-mitt or towel, trim off the top of the potatoes to make a canoe-like shape. Reserve the tops. Carefully scoop out most of the potato into a bowl. Take care to leave enough potato in the skin so the shells stay together. Mash the potato lightly with fork along with 2 to 3 tablespoons of the butter and sour cream. Stir in the scallion, nutmeg, and season with salt and pepper, to taste. Season the skins with salt and pepper. Refill the shells with the potato mixture mounding it slightly. Sprinkle the cheese on top of the potato filling. Brush the reserved top with the remaining butter and season with salt and pepper
  • Lastly, set the potatoes and lids on a baking sheet, and bake until heated through, about 20 minutes. Serve immediately

Whole Cauliflower Wellington


  • 1/4 cup fresh flat-leaf parsley leaves, chopped
  • 1 tablespoon fresh thyme leaves, chopped
  • Kosher salt and freshly ground black pepper
  • 8 tablespoons (1 stick) unsalted butter, at room temperature
  • 1 large cauliflower (about 3 pounds)
  • 1 pound cremini mushrooms, stems trimmed
  • Two sheets frozen puff pastry (from a 17.3-ounce package), thawed
  • 2 tablespoons Dijon mustard
  • 1 large egg, beaten

What to do?

  • Preheat the oven to 400 degrees F. Line a baking with parchment
  • Combine the parsley, thyme, 1/2 teaspoon salt and a few grinds of pepper in to a food processor and process until finely chopped. Add the butter and process until well combined and the butter is very green. Clean out the food processor
  • Carefully remove the leaves and any small inner leave from the bottom of the cauliflower and trim the stem so it is 1/2-inch-long. Brush the cauliflower with 2 tablespoons of the herb butter and sprinkle with 1/2 teaspoon salt and a few grinds of pepper. Transfer to the prepared baking sheet and bake until a paring knife can easily be inserted and removed from stalk and the cauliflower has turned a light golden brown, 25 to 30 minutes
  • Meanwhile, pulse the mushrooms in a food processor until a paste. Melt 2 tablespoons of the herb butter in a large nonstick skillet over medium-high heat. Add the mushroom paste, 1 teaspoon salt and a few grinds of pepper and cook, stirring occasionally, until all the moisture has evaporated, about 10 minutes. Let cool slightly, about 10 minutes
  • Place 1 puff pastry sheet on top of the other. Roll out to a 14-by-14-inch square with a 3-inch-wide border all the way around that is considerably thinner than the middle. Round the corners so you have a 13-inch circle. Brush the puff pastry with the Dijon, then spread the mushroom mixture over top. Turn the cauliflower upside down on top of and in the middle of the puff pastry circle. Melt the remaining herb butter in the microwave in 30 second intervals. Pour the butter in between the stalks of the florets. Fold the puff pastry around the cauliflower so that the whole thing is enclosed. Turn the cauliflower right side up, place it back onto the prepared baking sheet and brush with the egg. Sprinkle with 1/2 teaspoon salt and bake until the puff pastry is a deep golden brown and a paring knife can be easily inserted, twisted and removed from the stem of the cauliflower, 55 to 60 minutes. Let cool for 10 minutes before serving. Slice through the middle then into wedges

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