INGREDIENTS
•2 tablespoons olive oil
•1 onion, chopped
•8 ounces mushrooms
•1 clove garlic, minced
•2 large carrots, diced
•2 sweet potatoes, peeled and diced
•2 stalks celery, sliced 1/4 inch wide
•2 cups cauliflower florets
•1 cup fresh green beans, trimmed and snapped into 1/2 inch pieces
•3 cups vegetable broth
•1 teaspoon kosher salt
•1 teaspoon ground black pepper
•2 tablespoons cornstarch
•2 tablespoons soy sauce
•1 recipe pastry for double-crust pie
DIRECTIONS
1.Preheat oven to 425 degrees F (220 degrees C).

2.Heat oil in a large skillet or saucepan. Cook onions, mushrooms, and garlic in oil for 3 to 5 minutes, stirring frequently. Stir in carrots, potatoes, and celery. Stir in cauliflower, green beans, and vegetable broth. Bring to a boil, then turn heat down to a simmer. Cook until vegetables are barely tender, about 5 minutes. Season with salt and pepper.

3.In a small bowl, mix the cornstarch, soy sauce, and 1/4 cup water until cornstarch is completely dissolved. Stir into vegetables, and cook until sauce thickens, about 3 minutes.

4.Roll out 1/2 of the dough to line an 11×7 inch baking dish. Pour the filling into the pastry lined dish. Roll out remaining dough, arrange over the filling, and seal and flute the edges.
5.Bake in preheated oven for 30 minutes, or until the crust is brown.

Yummy! Tastes like Thanksgiving Pie!

Or a hearty vegetable stew over polenta.

Stuffed portobellos en croute

Puff pastry shells with a mushroom or vegetable ragu

Giant, vegetable stuffed ravioli with browned butter or pureed vegetable-wine sauce.

Ideas are endless.

So would a vegetable lasangne with a bechamel sauce instead of tomato. (squash and sage lasagne?)

Polenta with mushroom ragu. Or pasta and mushroom gratin. Potato-mushroom gratin.

Winter squash halved and stuffed with a pilaf of brown and wild rice or bread stuffing with chestnuts, mushrooms. pecans or pine nuts, dried cranberries or apricots. Or apples and fennel.

A roasted-stuffed pumpkin would be the star of the show. Here's a link to a delicious sounding recipe. We are not vegetarians, but I do like lots of vegetable sides. This one is going to be a star on our table this Thanksgiving.

http://www.motherearthnews.com/Real-Food/1984-11-…