On Thanksgiving, we had seventeen people over for lunch and dinner, and we decided to try out a couple of the recipes from one of Lantern's latest publications, How to Eat Like a Vegetarian. . .. I'm pleased to say they were a roaring success: the cashew/red pepper dip (a surprising combination) was very smooth and went down very well with the bread and the vegetable sticks, while the vegetables roasted with fennel seeds and olive oil were soft, tender, and very aromatic. Thanks to Carol Adams and Patti Breitman for helping this Thanksgiving go down a little more smoothly.