By Melissa Segrest
Green Right Now

Could we replace baked yams topped with melty marshmallows with something natural and organic? Could we convert Mom’s canned green bean casserole into a healthier, Earth-friendly dish – complete with crunchy onion bits on top?

What if we asked some of the best-selling organic cookbook writers in the country to overhaul our Thanksgiving table?

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This holiday, treat your guests to this fresh, alternative side dish (no cans required!) without depriving them of the best part of green bean casserole — the crispy, crunchy onions!

Shredded Brussels sprouts are the secret ingredient in this casserole makeover.

Late autumn is the best season to enjoy Brussels sprouts since they tend get sweeter after a winter frost. Buy them freshly picked, on the stem if possible. Avoid the sulfurous fumes that Brussels sprouts naysayers complain about by getting the freshest sprouts available (and avoid overcooking). — Organic Gardening Magazine’s Abigail Poulette

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This velvety, colorful gravy is naturally creamy from the butter beans, not traditional cornstarch or white flour; it’s naturally full-flavored from the sweet potato, onion, and rosemary, not greasy turkey drippings.

Jackie Newgent is the author of 'Big Green Cookbook'

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Lots of vegetables can be substituted for either the asparagus or the mushrooms in this recipe; green beans, peas, zucchini, and artichoke hearts would all work nicely. For a more dressed-up look, serve individual portions in four 6-ounce (or six 4-oz) ramekins. The Pearl Coucous can be cooked up to 2 days ahead, making this dish even more appealing — Mark Bittman, How to Cook Everything Vegetarian.

Ingredients:

Coucous provides the base for a sophisticated substitute for bread stuffing

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When winter rolls around, this simple recipe always comes to mind. As a side dish for a holiday dinner or for an easy, yummy addition to turkey, braised meats or even grilled tofu, everyone seems to ask for more. — Jesse Ziff Cool

Give sweet potatoes a new lease on Thanksgiving life, without marshmallows. Photo by Bob Keenan Dreamstime.com

Ginger Yams with Mascarpone

Will serve 6-8 (with leftovers). Use organic ingredients whenever possible.

Ingredients:

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When the dinner is for adults, a splash of port adds a special treat. Since fresh cranberries are not available year-round, buy an extra bag or two in the fall and stick them in the freezer. This recipe is easily doubled or even tripled. Makes about 2 cups. — Myra Goodman

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I’ve been diving back into my dog-eared Joy of Cooking lately, giving these tried-and-true recipes little eco-twists along the way. For Thanksgiving this year, I’m bringing the apple pie, made from Joy’s simple recipe with a few tweaks.

Anna Lappé brings 'Joy' to an Earth-friendly pie. Photo by Bart Nagle

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The chefs at the Farm Stand use whole-wheat pastry flour and rolled oats in lieu of refined white flour whenever possible in our recipes. Creating a delicious-tasting, light and workable pastry crust was a challenge, but we think the result is spectacular.

Rolled oats and whole grain flour make a natural pie crust Photo by Anikasalsera Dreamstime

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I look forward to seasonal food this time of year for many reasons, and the amazing flavor of winter squash is a big part of what I love about food in this season. I always choose organic winter squashes because they are grown in a way that protects the environment, but also because non-organic squashes are often treated with a petroleum-based fungicidal wax to extend shelf-life. These waxes are really difficult to remove and are absorbed into the squash’s otherwise delicious flesh — Myra Goodman

Transform the traditional pumpkin pie into something nice and natural Photo by Denise Kappa Dreamstime_com

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See directions below recipe on making pastry by hand. Makes enough for 2 single-crust pies or 1 double-crust pie, 9 to 10 inches in diameter.

Make your own pie dough for a rich, flaky crust. Photo by Mike Neale Dreamstime

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By Ashley Phillips
Green Right Now

When we think about Thanksgiving, we think about Plymouth, Pilgrims, and of course turkey. What would Thanksgiving be without a turkey?

For the longest time when it comes to food, we’ve gone by the notion that bigger is better. The bigger the turkey, the better it will taste. Unfortunately this process of thinking led to the inhumane treatment of animals and use of growth hormones, in order to turn a quick profit and satisfy customers.

Lately, though, people have become significantly more conscious about what chemicals animals are exposed to, because it directly relates to them when they are putting it in their body. And that has led to some options when it comes to picking your bird from among the 270 million or so turkeys raised in the United States. ( In 2008, 273 million turkeys were raised in the United States, according to the National Turkey Federation.)

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By Barbara Kessler
Green Right Now

Halloween is still a few weeks out, but for farm animal advocates, it is time to talk turkey.

Ginnifer Goodwin at the Farm Sanctuary (Photo: Ryan Pfluger)

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