Additions to the menu: This is a large and hearty meal that can be started with the soup shortly after the guests arrive. However, if you expect early guests or would like to ease into the meal, you may want to have some nibbles on hand that won't add much work to your cooking schedule. Put out a dish of mixed nuts and dried fruits, a bowl of fresh pears, and some good whole grain crackers.

SWEET POTATO BISCUITS

Makes 16

Delightfully moist and slightly sweet, these biscuits are an American classic. Serve them hot with the soup that follows.

1 1/4 cups whole wheat pastry flour
½ cup unbleached white flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons soy margarine
1/3 cup apple juice
1 cup well-mashed, cooked sweet potato
3 tablespoons honey (or other sweetener)
1/2 cup finely chopped walnuts or pecans

Preheat the oven to 425 degrees.

In a mixmg bowl, sift together the flours, baking powder, and salt. Work the margarine in with a pastry blender or the tines of a fork until the mixture resembles a coarse meal. Add the apple juice, sweet potato, honey, and nuts, and work them in to form a soft dough.

Turn the dough out onto a well-floured board and knead in just enough extra flour to make the dough lose its stickiness.

With floured hands, divide the dough into 16 equal parts. Shape into small balls and arrange on a lightly oiled cookie sheet, patting them down a bit to flatten. Bake for 12 to 15 minutes, or until a toothpick inserted into the center of one tests clean.

Transfer the biscuits to a plate and serve hot.

CREAMY MUSHROOM SOUP

Makes 8 servings

This flavorful soup gets it creaminess and body from a base of pureed white beans.

3 tablespoons soy margarine, divided
1 heaping cup chopped onions
2 medium potatoes, peeled and diced
2 large celery stalks, with leaves, diced
2 cloves garlic, minced
6 cups water
2 vegetable bouillon cubes
1/2 teaspoon each: dry mustard, dried basil, and dried thyme
1/4 cup dry white wine, optional
12 ounces white mushrooms, wiped clean and sliced, divided
6 ounces fresh shiitake or other fresh wild mushrooms, or 6 to 8 large dried shiitakes
2 cups canned or cooked navy beans or cannellini
freshly ground pepper to taste
1/4 cup minced fresh parsley

Heat two tablespoons of the soy margarine in a large soup pot. Add the onions and sautee over moderate heat until golden. Add the next 5 ingredients and bring to a boil. Add the seasonings and wine; cover and simmer over moderate heat for 15 minutes.

Add half of the sliced white mushrooms and simmer another 10 minutes. Remove the soup from the heat and let stand several minutes.

If using fresh shiitake or other wild mushrooms, wipe clean, remove and discard the stems, and slice the caps. If using dried shiitakes, soak in warm water for 15 minutes, then remove and discard the stems and slice the caps. Heat the remaining tablespoon of margarine in a skillet. Add the reserved white mushrooms and the shiitakes. Sautee, covered, for 10 minutes.

Puree the soup in batches, along with the white beans, in a food processor or blender. Return to the soup pot and stir in the sauteed mushrooms. Grind in pepper to taste. Before serving, bring to a simmer and cook, covered, for at least 10 minutes. Adjust consistency with more water if soup is too thick. Divide among soup bowls and sprinkle each serving with the parsley.

JERUSALEM ARTICHOKE SALAD WITH GREENS AND HERBS

Makes 8 servings

Jerusalem artichokes are the misnamed underground tubers of a native American sunflower, they have nothing to do with Jerusalem and are not at all related to artichokes. In season in the late fall, they are quite appropriate for a Thanksgiving meal. Those who haven't had them will find them surprising and exotic. Though these brown-skinned, knobby roots are not exactly pretty, their crunchy texture and unusual flavor (a cross between potato, water chestnut, and turnip) are very pleasant. Do make an effort to find them -- they are becoming more and more easily available and are sometimes marketed under the name "sunchokes." But if all else fails, substitute the crispest turnips you can find.

1 pound Jerusalem artichokes, scrubbed
1 bunch watercress, most stems removed
2 small red or green bell peppers, stemmed, cored, and cut into rings
2 tablespoons minced fresh dill
2 tablespoons minced h~esh parsley
1 to 2 scallions, minced

Dressing

juice of 2 limes
1 teaspoon honey
1/4 cup walnut or hazelnut oil

To finish the salad

1 medium head red-leaf lettuce
cherry tomatoes
2 tablespoons toasted sunflower seeds

Trim the Jemsalem artichokes of any excessively dark or knobby spots and cut into matchstick-shaped pieces. Combine with the next 5 ingredients in a bowl. Combine the dressing ingredients in a small bowl and stir.

Pour over the salad and toss well. Let the salad marinate, refrigerated, for about 2 hours.

Before serving, tear the red-leaf lettuce and place in a serving bowl. Add the salad and toss well. Surround the edges of the salad with cheny tomatoes and sprinkle the sunflower seeds over the top.

CRANBERRY CHUTNEY

Makes 8 servings

If your primary experience with cranberries has been in sweet, jelled sauces, this spicy chutney will provide a welcome change of pace for your grown-up palate!

12 ounces fresh cranberries
1 cup peeled, diced apple
1 cup orange luice
½ cup chopped dried apricots
1 teaspoon h·eshly grated ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
3 to 4 tablespoons honey, to taste

Place the first 7 ingredients in a deep, heavy saucepan and bring to a simmer. Cook over low heat with the Lid slightly ajar for 20 to 25 minutes, or until the liquid is mostly absorbed. Add honey to taste and simmer uncovered for another 5 to 10 minutes until thick. Let the chutney cool to room temperature, then store in a sterilized jar, tightly covered but not sealed. Refrigerate until needed. Before serving, bring to room temperature.

BUTTERNUT SQUASH WITH WHOLE WHEAT, WILD RICE, AND ONION STUFFING

Makes 8 servings

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 this meal.

4 medium-small butternut squashes (about 1 pound each)
2 cups water
3/4 cup raw wild rice, rinsed
3 tablespoons margarine, divided
1 heaping cup chopped red onion
1 clove garlic, minced
2 1/2 cups firmly packed torn whole wheat bread
1 tablespoon sesame seeds
1/2 teaspoon each: dried sage, dried thyme
1 teaspoon seasoned salt, or to taste
1 cup fresh orange juice

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 foil. Bake for 40 to.50 minutes, or until easily pierced with a knife but still firm.

In the meantime, bring the 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 2 tablespoons of the margarine in a skillet. Add the onion and garlic and saute until the onion is limp and golden.

In a mixing bowl, combine the cooked wild rice with the sauteed 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 20 minutes, or until well heated through.

WINE AND HONEY-GLAZED BRUSSELS SPROUTS

Makes 8 servings

The slightly sweet glaze gives Brussels sprouts a rich flavor.

2 pounds Brussels sprouts
½ cup dry red wine
3 tablespoons honey
1 ½ tablespoons natural soy sauce
2 tablespoons soy margarine
½ cup water
1 ½ teaspoons cornstarch


Trim the stems from the Brussels sprouts and cut an X into the base, about 1/4 inch deep.

In a small bowl, combine the wine, honey, and soy sauce and stir together.

Over moderate heat, melt themargarine in a 3-quart saucepan. Add the wine and honey mixture, the water, and the Brussels sprouts. Stir together, then cook, covered, at a gentle simmer for 15 minutes, stirring occasionally. Uncover and cook,stirring occasionally, for another 10 minutes.

Dissolve the cornstarch in a small amount of water. Stir into the saucepan quickly, then cook for another 5 minutes. Remove from heat and transfer to a covered casserole dish to serve.

PEAR AND APPLE CRUMBLE

Makes 8 servings

Though pies are a wonderful finish to winter meals, many now wish to avoid them because the pastry crusts harbor a good bit of fat. Crumbles and crisps are a fine alternative, especially served warm.

4 medium bose pears, cored and thinly sliced
3 Granny Smith apples, peeled, cored, and thinly sliced
2 tablespoons light brown sugar
1/3 Cup finely chopped almonds
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons rum
1 teaspoon vanilla extract

Topping

2 ½ tablespoons margarine, melted
½ cup whole wheat pastry flour
½ cup oat bran
2 tablespoons light brown sugar
1/4 teaspoon cinnamon

nondairy frozen dessert

Preheat the oven to 350 degrees.

In a mixing bowl, combine the fruits with the next 6 ingredients and stir together until evenly coated. Pour into a lightly oiled 9 by 13-inch baking pan. In a small bowl, combine the melted margarine with the remaining topping ingredients and toss to coat. Sprinkle evenly over the fruit mixture. Bake for 40 to 45 minutes, or until the fruits are soft and the topping is golden. Serve warm in bowls over nondaily ice cream substitute.