Multi-Bean Soup
you can use the small white beans or navy beans

Green Bean and Mushroom Soup Casserole
Ingredients (use vegan versions):
Directions:
This casserole is very similar to the traditional green bean casserole that my family makes every Thanksgiving.
Preheat oven to 350 degrees F. If you are making your own mushroom soup, combine soy milk (all but 1/2 cup), finely chopped mushrooms, black pepper and the garlic in a medium-sized pot. Cook until it's at a low boil. While the mix is heating, open the cans (or packages) of green beans, drain, and pour into a casserole dish.
Using a fork, take the cornstarch and mix it into the 1/2 cup of the cold soy milk mix (until it dissolves) that you retained earlier. Pour about half of this into the boiling soy milk mix and stir. The idea is to thicken the mix. If it doesn't begin to thicken, you can add some more cornstarch to your cold soymilk and repeat the process.
Add the soy milk/mushroom mix and half of the French's Onions to the green beans. Bake, uncovered for about 30 minutes. Top with the remaining French's Onions and bake for another 5 minutes. The onions should brown, but be sure that they don't burn.

 
Autumn Stuffed Squash
Ingredients (use vegan versions):
Directions:
I came up with this recipe when I was looking for something to make for myself for Thanksgiving dinner when my family was eating turkey. It's great any time of year, but especially in the fall when squash and apples/pears are cheap :-)
Wash the squash and pierce it a few times with a knife (be sure to get the knife good and deep into the flesh so that it doesn't explode). Place the squash into a baking dish and bake at 375 F for 30-45 minutes, or until it's somewhat soft.
While the squash is baking, put the rice, lentils, spices, and 1 1/2 cups of water in a saucepan. Bring to a boil, reduce heat, and simmer with a cover on for about 40 minutes or until the water is absorbed and the rice and lentils are soft. Take it off the heat.
Dice the onion and apple or pear (and mushrooms/peppers/other veggies, if using) and slice the celery. Spray a frying pan with nonstick cooking spray and saute the veggies and apple or pear until everything is pretty soft and smelling yummy. Add the veggies to the rice/lentil mixture, and add sweetener if you want (taste it first -- if the apple/pear is sweet enough, you might not need any sweetener!).
Remove the squash from the oven and reduce heat to 350 F. Slice the squash in half lengthwise (be careful -- it'll be HOT) and remove the seeds and membrane with a spoon (save them for roasted squash seeds -- yum!). Place the rice/lentil/veggie mixture into the hollow in each squash half (don't be afraid to pile it up pretty high) and place the squash back into the baking pan. Cover the pan with tin foil and bake for another 45-55 minutes, or until the squash is soft and everything is heated through. You can drizzle a little sweetener on during the last 10 minutes of baking for a special treat if you want. Eat and enjoy!
The filling above makes enough to stuff at least 2 medium sized acorn squash. It's also really yummy by itself. Pretty much any kind of apple or pear will work here. If you like the apples to come out really soft and sauce-like, choose a softer, juicier apple like McIntosh or Red Delicious; for firmer, more noticeable apples, use a good crispy tart apple like Macoun, Granny Smith, or Jonagold. You can also try it with other kinds of winter squash.
1/2 half medium squash with 1/4 of filling has about 300 calories, virtually no fat, and lots of fiber (especially if you eat the skin of the squash) and vitamin A.

Savory Pumpkin Soup
DIRECTIONS:
  1. In a large saucepan, mix the pumpkin, vegetable broth, heavy cream, garlic powder and onion powder. Bring to a boil. Stir in the pasta. Cook 12 minutes, or until pasta is tender but firm. Reduce heat to simmer.
  2. Stir in pumpkin pie spice, parsley and cilantro. Slowly stir butter, plain yogurt and sour cream into the mixture, making sure they do not curdle. Stir in the cheese, allowing it to melt. Serve topped with nuts.
BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, & ONION STUFFING
Serves: 8
Even those of us who have given up turkey welcome a Thanksgiving dish that has been "stuffed." This satisfying dish makes a handsome centerpiece for the holiday meal.
Preheat the oven to 375 degrees.
Halve the squashes and scoop out seeds and fibers. Place them cut side up in shallow baking dishes and cover tightly with covers or more foil. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm.
In the meantime, bring 2 cups of water to a boil in a saucepan. Stir in the wild rice, reduce to a simmer, then cover and cook until the water is absorbed, about 40 minutes.
Heat the oil in a skillet. Add the onion and garlic and saut� until golden.
In a mixing bowl, combine the cooked wild rice with the saut�ed onion and the remaining ingredients. When the squashes are cool enough to handle, scoop out the pulp, leaving firm shells about 1/2 inch thick. Chop the pulp and stir it into the rice mixture. Stuff the squashes, place in foil-lined baking dishes, and cover.
Before serving, place the squashes in a preheated 350 degree oven. Bake for 15 to 20 minutes, or just until well heated through.
VARIATION: To add drama to this presentation, try this recipe with other squash varieties. Hubbard squash, delicata, sweet dumpling and golden nugget are just a few of the stuffable edible squashes available.
 
"THREE SISTERS" STEW
6 servings
In Native American mythology, squash, corn, and beans are known as of the "three sisters." These are the very crops, along with garden vegetables, that the harvest festival of Thanksgiving is meant to celebrate!
Preheat the oven to 400 degrees.
Cut the pumpkin or squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm (if using squash, prepare the same way). When cool enough to handle, scoop out the pulp, and cut into large dice. Set aside until needed.
Heat the oil in a soup pot. Add the onion and saut� over medium-low heat until translucent. Add the garlic and continue to saut� until the onion is golden.
Add the pumpkin and all the remaining ingredients except the last 2 and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.
If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Serve in shallow bowls.