People were so kind when giving me good veg'n recipes for this past Thanksgiving, that I decided I should report on what actually transpired.

I admit that as a hostess for some pretty big parties, I often find veg'ns a pain. They usually look at me haughtily and say, "I'm a vegetarian..." leaving unsaid "So meet my needs, because I'm not going to lift a finger!" But this time, one of my friends called and said she realized that she knew lots of good recipes, so why didn't she bring one?

So she brought a pan of grilled tofu with mesquite powder on top and a vat of spinach-bean-maize mixture with southwestern seasoning. I liked the spinach combo and had two helpings. The tofu, no.

Since we had a southwestern idea going, I made turkey mole. My husband made devilled eggs, a specialty of his. When the company arrived, there were 18 devilled eggs halves out, and 15 minutes later there were two.

Another friend brought guacamole and blue corn chips. We speculated about why "mole" appears in guacamole and turkey mole.

In addition to the turkey I served olives, steamed green beans, (not a hit) marinated broccoli and pumpkin pie.   I got the recipe for the broccoli from the newspaper one New Year's. It was very popular, two serving-bowls full being devoured by a group of 10. Here is the recipe.

In the meantime, I have saved the recipes and ideas y'all suggested earlier and have them ready for the feast.

One bunch broccoli, cut into small pieces. (I used my mini-processor to slice the stems very thinly.)
5 tablespoons salad oil (I used corn oil.)
3 tablespoons lime juice
1 teaspoon dill seed
grindings of black pepper, to taste

Whisk the dressing ingredients until they seem homogenized. Put the broccoli in a bowl (not metal) or a plastic bag, pour the dressing on it, and seal it, closing the bag or putting plastic wrap over the bowl. Let it sit in the fridge for a long time. Turn it over every once in a while to distribute the dressing evenly.

How long is a long time? I made this on the Monday evening before Thanksgiving, and we ate it Thursday afternoon. It was perfect.

I am happy to report that given an abundance of nourishing veg'n food, my friend's nebbishy nephew ate up and cheered up. It was good to see.   Now if he would just start to cook...