There are many Thanksgiving recipes out there for meat lovers, but people tend to forget about their vegetarian family and friends when they are whipping up dishes for the holidays. Here are some great vegetarian dishes that can share the spotlight with the turkeys and roasts.

Northern Greek Mushroom Pie

  • 1/3 cup feta cheese

  • 2 large garlic cloves (minced)

  • 1/4 cup extra virgin olive oil

  • 12 sheets phyllo dough

  • 1 1/2 pounds portobello mushrooms (coarsely chopped)

  • 1 teaspoon sweet paprika

  • 1/4 cup chopped fresh mint

  • Salt and pepper (to taste)

Begin by preparing the filling. Heat the oil and saute the mushrooms at medium high heat for about five minutes. Once the mushrooms start sweating, add the garlic and paprika and cook until the mushrooms are tender. Remove from the heat and stir in the feta cheese, mint, ground pepper and salt.

Now you can prepare the pie. Begin by heating your oven to 375 degrees Fahrenheit. Take a 10- or 12-inch cake pan and brush with olive oil. Layer seven sheets of phyllo dough in such a way that they overlap and cover the sides of the pan. Add the mushroom filling. Layer more sheets of dough on top and then crimp the edges into the sides of the pan. Ventilate the top of the pie by piercing it with a knife several times. Bake for 40 minutes or until the top of the pie is a nice golden brown.

Roasted Eggplant and Chickpeas

  • 1 teaspoon dried oregano

  • 3/4 cup feta (crumbled)

  • 1 teaspoon mild honey

  • 2 garlic cloves (minced)

  • One 28-ounce can chopped tomatoes (pureed)

  • 1/4 to 1/2 teaspoon cinnamon

  • 1 large or 2 medium eggplants

  • 3 cups cooked chickpeas

  • 1/4 cup extra virgin olive oil

  • Salt and pepper

Prepare the tomato sauce first. Heat oil in a skillet and cook the garlic. Add tomatoes, honey, salt, pepper and cinnamon to taste. Cook for about 20 minutes.

Now you can prepare the eggplant. Brush a baking pan with olive oil and place the eggplant slices on top, slightly salting and brushing them with olive oil. Bake for 20 minutes at 425 degrees Fahrenheit, then allow to cool.

Finally, bring all the ingredients together. Put the chickpeas and some tomato sauce in a baking pan. Layer the eggplant on top of the chickpeas, add more tomato sauce and sprinkle feta cheese on top to cover it all. Cover tightly with aluminum foil and bake at 350 degrees Fahrenheit for 10 minutes.

Cranberry-Pomegranate Sauce

  • One 12-ounce bag of cranberries

  • 1/2 cup pomegranate juice

  • 1 whole pomegranate

  • Zest of 1 Meyer lemon

  • Pinch of clove powder

  • 1 tablespoon local honey

  • Pinch of sea salt

  • 3/4 cup vegan cane sugar

Wash the cranberries, place in a saucepan and pour in pomegranate juice. Cook at medium-low heat. Cut the pomegranates and remove seeds. Run through food processor. Add sugar, lemon, honey cloves and salt to taste. Cook for 30 minutes or until the sauce reaches the desired thickness.