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The New York Times Is a Vegetarian Thanksgiving Goldmine

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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

Not sure what you’ll be cooking this Thanksgiving? Each year the New York Times puts together a fantastic collection of vegetarian and vegan recipes.

From roasted sweet potato with fresh figs to stuffed acorn squash, the Times has got you covered. For the vegans out there, recipes seem to be more vegetarian than vegan, but getting rid of ingredients like milk, butter and eggs is easy once you know about almond milk, vegan butter and egg replacer.

Last year, they actually had many more vegan and vegetarian options and thankfully, those recipes are still available on the website. So make sure to plunder that collection as well

Once you tap those resources, check out vegan chef, Chloe Coscarelli, and the delicious sounding recipes she gave to the NY Times. (I’m personally dying to make those Maple-Roasted Brussels Sprouts With Hazelnuts. Yum!)

And keep your eye out on Ecorazzi. We’ll be posting more resources for delectable vegan Thanksgiving recipes today and tomorrow.

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0 Comments

Veld donates money to farm animals and also serves them

Lest we be confused that their giant V logo stands for anything other than Veld.

Trading beef for beans is not a solution, veganism is

Please do substitute beef for beans, but also have tofu instead of turkey, carrots instead of chicken, and I think you see where I’m going.

Guys, extortion isn’t an effective form of vegan advocacy

Assuming we can extort people into respecting the lives of others makes no sense.