As you can see, she has a real interest in the culinary arts.
If I had access to my own kitchen this Thanksgiving, I might make one of these vegetarian main dishes:
•Stuffed portobello mushrooms with balsamic glaze, from Love and Olive Oil: I made this a few weeks ago. Or, I made something like this, except instead of stuffing large portobello mushrooms, I chopped up some baby bellas and roasted them along with the stuffing ingredients (which include artichoke hearts, parmesan, sun-dried tomatoes, spinach, and goat cheese). The result was tasty -- especially with the balsamic reduction -- but not especially photogenic. I think a stuffed mushroom would make a better presentation.
•Veg lasagna: Easy but good. The lasagna can be assembled in advance, so you can spend Thanksgiving day doing other things.
•Roasted butternut squash, rosemary, and garlic lasagna: This lasagna recipe is a little more involved, but the results are delicious: roasted butternut squash is layered with a rosemary-infused cheese mixture and lasagna noodles, then topped with (unsweetened) whipped cream and parmesan cheese. While it sounds (and tastes) decadent, the recipe comes from the archives of Cooking Light magazine, so it might even be reasonably good for you. The butternut squash and white sauce can be prepared the night before.
•Pearl couscous with fall vegetables and carmelized onions: This is what I made last Thanksgiving -- butternut squash, turnips, and other veggies are simmered in a saffron-spiced broth, then served over pearl couscous with carmelized onions. Again, somewhat time-intensive, but it made for a nice holiday meal.