Wednesday, November 2, 2011

Give a Turkey a Break

Every year, the New York Times Well blog goes vegetarian for Thanksgiving, publishing three weeks of recipes (daily) leading up to the big day. This year's recipes started yesterday with four beautiful dishes: Coconut Butternut Squash Soup, Black Rice with Corn and Cranberries, Massaged Kale Salad with Cranberries and Cashews, and Seven-Vegetable Couscous. While they call this a "vegetarian" Thanksgiving, these first-four recipes are vegan—and the forthcoming recipes can likely easily be made vegan if there are any offending ingredients.

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