|Posted on November 4, 2011 at 10:30 PM|
The following excerpt is from and article by TARA PARKER-POPE published in the New York Times:
Are you ready to reimagine Thanksgiving without the turkey?
Every fall, the Well blog goes vegetarian for Thanksgiving, taking the meaty bird off the table to make room for a spectacular array of vegetarian soups, sides, main courses, salads and desserts. 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.
Each day for the next three weeks, the Well blog will feature a new vegetarian or vegan option for your holiday table. All of this year’s recipes will be updated daily in our interactive recipe collection. Even if you’re not a vegetarian, you’ll discover mouthwatering new dishes created by an all-star lineup of chefs, cookbook authors and television food personalities. So get ready to save a turkey and savor the flavors of your most creative Thanksgiving ever.
To kick off Well’s Third Annual Vegetarian Thanksgiving, we teamed up with the popular vegan chef Nava Atlas, whose new book, “Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions,” hits bookstore shelves today.
Ms. Atlas offers a starter of coconut butternut squash soup; a side dish of black rice, corn and cranberries; a colorful kale salad; and a hearty vegetable couscous suitable for serving as a main course.
To read the full original article from the New York Times please click the following link: http://well.blogs.nytimes.com/2011/11/01/a-thanksgiving-feast-no-turkeys-allowed/
To find out more about the treatment of turkeys on farms please visit the SAAW info page: http://animalwelfaretaiwan.webs.com/turkey.htm