By TARA PARKER-POPE
No turkeys were harmed in the writing of this column.
For the past three weeks, The New York Times’s Well blog has been collecting holiday vegetarian and vegan recipes from an all-star team of chefs and food writers. The haul has been mouthwatering: among other things, crisp low-fat zucchini cakes; avocado and grapefruit salad; honey-roasted acorn squash; chestnut and apple casserole; and a surprisingly easy chocolate-pumpkin bread pudding made with coconut milk instead of dairy products.
To nonvegetarians, Thanksgiving without turkey may sound like heresy. But shifting your focus from the bird to the rest of the meal can have a surprising effect on both your eating habits and the creativity of your cooking.
“It makes for good eating to reconsider and create dishes that let vegetables play a major role,” said Michael Anthony, executive chef of Gramercy Tavern in New York City.
He has created a vegetarian tasting menu at his restaurant — but not, he emphasized, to attract vegetarians....more