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The 'New York Times' Goes Veg for Thanksgiving

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The current article you are reading does not reflect the views of the current editors and contributors of the new Ecorazzi

What do Sweet Potato Salad, Coconut Butternut Squash Soup and Creamy Onion Tart have in common? Other than being delicious, that is? They’re all part of the New York Times‘ collection of vegetarian and vegan Thanksgiving recipes. Each November, the TimesWell blog goes veg, collecting a host of Thanksgiving recipes — from soup to salad and entree to dessert — sure to please any palate.

In addition to serving up some non-traditional choices (Greek Polenta, anyone?), this year’s collection features a bounty of pumpkin and sweet potato themed dishes, including: Pumpkin Tiramisu, Pumpkin Bisque, Pumpkin Cheesecake Pie, Southwestern Sweet Potato Fries, Sweet Potato Soup with Feta, Sweet Potato and Parnsip Mash, and more!

Need a bit more variety? How about Black and Brown Rice Stuffing, Mad Mushroom Stew or Stir-Fried Balsamic Ginger Carrots?

So where exactly did the Times get this collection of varied, healthy menu options?

It turns out that taking turkey off the table can actually help expand your options. According to Well, “While a turkey-free Thanksgiving might sound like heresy to traditionalists, we’ve discovered that focusing on the bounty of the fall harvest, rather than the bird, can alter your eating habits and inspire your cooking year round.”

In honor of their Third Annual Vegetarian Thanksgiving, Well teamed up with vegan chef and author Nava Atlas, who provided some of this year’s recipes. Atlas is a great choice, since she just released a new cookbook entitled, Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions.

The blog is also highlighting recipes from John Schlimm’s The Tipsy Vegan: 75 Boozy Recipes to Turn Every Bite Into Happy Hour, which are sure to inject an extra dose of, well, cheer, into your meal. Schlimm’s goal for the book is to “show just how fun eating a plant-based diet can be for everyone — whether you’re a lifelong vegan, an occasional visitor to vegan eating or merely hungry.”

His alcohol-spiked recipes include a pumpkin rum soup, potatoes with vermouth, stuffed acorn squash doused in apple brandy and cabbage cooked with sherry. Schlimm says that the alcohol content is low enough in each recipe that the foods are safe for the whole family, including the kids, although he does suggest that parents do a taste test before serving the dishes to children.

With recipes like these, saving a turkey has never been easier.

So, are you hungry yet? Head on over to the NY Times to check out the recipes, then tie on your apron and get in the kitchen! Happy Thanksgiving!

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