Vegetarians seldom to never get the star treatment at a Thanksgiving meal. They are the second-class feasters, pushed to a side, while the talk about turkey carries on endlessly.
Every now and then they would be asked if the buttery mashed potatoes, green bean casserole, roasted Brussels sprouts or pecan-studded sweet potato casserole is to their liking, and then the conversation would return to the preparation of the bird like that's the only thing man has accomplished since inventing the wheel.
Before anyone starts justifying that the spuds and verdant-hued vegetables should appease the non-meat eaters, think about it: They are sides, and nothing more than delicious sides, people.
So how about switching things up this year? Make the growing number of vegetarians in your family and on your guest list feel special by serving a vegetarian main dish and keep the bland butterball of a bird to the side by tossing it in a wild rice-cranberry salad.
By main dish, I am not talking about Tofurkey _ that terrible faux meat play on turkey with a rubbery texture and insipid taste _ but instead a stellar vegetarian one that will have everyone going gaga. Something that is a treat to look at and to eat, a conversation starter and immensely satisfying but won't leave anyone groaning in pain.
Granted, the Native Americans didn't greet the Pilgrims with kale or pomegranates, but I can guarantee that both camps will approve of the rustic and comforting kale slab pie.
Packed with plenty of kale and perfumed with dill and mint, it's earthy in flavor and style and sits on a layer of cornmeal. Creamy feta and grated mozzarella cheeses soften the kale's rough textures while red pepper flakes cut the greens' bitterness by lending some heat. Pomegranate seeds not only brighten the slab pie's appearance for a photo-op but also add a slight sweetness.
Even the health freaks will have a good word about the pie, as kale after all is the king of nutrient greens and is loaded with antioxidants. If kale isn't your greens of preference, you can always make a spinach or Swiss chard version.
Because it's a slab pie, it can feed many more hungry mouths than the average round pie, and you don't have to deal with the mess or fuss of trying to crimp the edges or weave a lattice on top. Slab pies usually call for a jellyroll pan, but you don't even need that here; just go with any large rectangular baking pan you have in your kitchen.
The pie is the perfect team player and can be made hours before serving, so it won't have to compete for space with the sweet potato casserole in the oven. All it needs is to be warmed at a low temperature in the oven along with the other sides about a half-hour before the meal.
After the grand meal, not only will you have the vegetarians saying thanks earnestly but also the kitchen cleanup crew _ for there won't be anything left to put away.
