By Dana McMahan
FoodConnect Louisville
dana@foodconnect.com

I stopped eating most meat in 2001,which means I’ve had seven turkey-less Thanksgivings. One wouldn’t think that would be cause for any ruckus, but declining a slab of the bird at a holiday dinner can baffle some and offend others. It seems people tucking into their plates loaded with meat and gravy want to ask me, mouth full of turkey, why I don’t eat meat. I can’t imagine a smoker puffing away, asking someone who’s quit why they don’t light up, or a drinker tossing back a shot of bourbon asking a teetotaler why they don’t imbibe, but the question always comes up.

I’m well past my preachy days (I hope) . I usually give a non-committal response (I don’t think they really want to hear how that Butterball was raised) and tuck into my own delicious dish. For my fellow meat-free readers out there, I’d like to share a few of my favorite Thanksgiving treats with you in the coming weeks. And hey, even if you like a little turkey on your plate, there’s nothing to say you can’t try some of my favorites too. Along the way I hope I can help my meatless friends survive a holiday so centered on animal protein, and maybe offer some tips for hosts expecting vegetarian guests.

A great fall dish that makes a delicious start to a Thanksgiving meal is a pumpkin and apple soup. The rich pumpkin and the crisp apple are a perfect match in a luxurious creamy soup. Top off the soup with some strong blue cheese and I promise the meat-eaters at the table will push away their turkey plate and ask for more soup.

I used a recipe from Shawn McClain of Custom House restaurant in Chicago a couple of Thanksgivings ago, substituting pumpkin for the butternut squash he called for, but either would work. I learned an important lesson though. When you make a special dish for yourself and your spouse (who also doesn’t dig the turkey) be sure to make enough for the other guests. I’m so accustomed to our BYOD (dish) style meals that I don’t think about bringing enough to serve everyone else, but this soup was a smashing hit.

Tip for hosts: if you're making a vegetable soup at your dinner, use a high-quality vegetable broth instead of the chicken broth most often called for, and your vegetarian guest can enjoy the dish with the rest of your group.