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[quote=Anonymous][quote=Anonymous]I make a dish with shallots, celery and diced cremini or baby bella mushrooms.  Sautee it all until soft with garlic and fresh herbs in a good olive oil, add some cooked wild rice and/or beluga lentils (made with veggie stock and a little white wine).  Mix it and then put into a hollowed out smallish pumpkin. Cover with foil and bake for an hour until the pumpkin is cooked through.  Remove foil for the last 10 minutes so the top gets a little crispy.  Looks and smells amazing on the table and is a hearth entree, esp. if you include some lentils.  Then I  make sure to have at least a few sides that are vegan (usually green beans, some of the stuffing and some kind of bread or roll), and at least one dessert (usually pumpkin muffins).  For appetizers I just make sure to include some crudités and crackers and buy a prepared vegan dip like hummus.[/quote]

That pumpkin sounds great! How do you serve it? Carving, or scoop out front the middle?

My vegan tip for mashed potatoes is to add some roasted garlic or just boil some small garlic cloves along with the potatoes and keep them in the mix for mashing. Helps me not miss the butter. My personal preference is good olive oil, but my spouse prefers coconut. I haven't tried the vegan butters yet.
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