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Tagged : vegetarian-thanksgiving


Spare the bird, try these vegetarian alternatives for Thanksgiving

October 28th, 2011

If T-Day at your house always means Thanksgiving, and never “Turkey Day,” then there’ll be no roast beast, only nut, tofu or veggie substitutes.

Veteran vegetarians who’ve been cooking up animal-free feasts for years, will have undoubtedly have their strategies for going against, or rather, with the grain once again this year. But newcomers, or those of you trying to (finally) please your veggie friends, may need some help with the alternative holiday dinner.

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A no-Turkey Thanksgiving, no kidding

November 15th, 2010

Our friends in vegan-land issue a call every year about this time asking people to consider celebrating the holidays without eating animals.

(For those of you already looking for turkey substitutes and other veggie friendly recipes, you can jump off right now to Gentle Thanksgiving, where they’ve got a recipe for juicy, tofu-based stuffed Not-A-Turkey.)

We recognize that some people might find this call to action needless, strange, even an affront to their position atop the food chain. That is certainly understandable considering that the Thanksgiving turkey and the Christmas ham (or brisket or pork loin roast) are a big part of the American holidays. Other events that fall around this time, like Hanukkah and Kwanzaa, also have their meat components, kosher or otherwise. Having meat is usually part of the repast.

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Top green cooks transform Thanksgiving dishes

November 7th, 2010

Myra Goodman is a founder of Earthbound Farm
What if we could reinvent Thanksgiving Day’s traditional dishes? 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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‘Complete Idiot’s Guide to Vegan Eating for Kids’ informs without preaching

August 4th, 2010

Any American who has ever been interested in vegan- or vegetarianism knows how difficult this lifestyle can be in a country saturated with fast-food joints, steakhouses, and other eateries where hamburgers, sausages, and the like are de rigueur. Adding children to the mix only complicates matters. With The Complete Idiot’s Guide to Vegan Eating for Kids, food journalist Dana Villamagna, writing with her husband, Andrew, M.D., argues that eating vegan is healthier for you, your kids, and the environment – and it doesn’t have to be a challenge.

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Jackie Newgent’s Earth-Style Sweet Potato-Butter Bean Gravy with Rosemary

November 18th, 2009

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'

Jackie Newgent is the author of 'Big Green Cookbook'

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Mark Bittman’s Pearl Coucous Gratin with Pesto and Goat Cheese

November 18th, 2009

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:

A Moroccan grain provides the base for a sophisticated substitute for bread stuffing

Coucous provides the base for a sophisticated substitute for bread stuffing

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Jesse Ziff Cool’s Ginger Yams with Mascarpone

November 18th, 2009

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

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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Myra Goodman’s Easy Cranberry Sauce

November 18th, 2009

Look for organic cranberries for this T-day staple. They are among the fruits, which the Environmental Working Group recommends you should seek out as organic, because the conventionally grown berries can have pesticide residues. Homemade cranberry sauce is great any time of year with roast chicken, pork, turkey or a vegetarian meal. The tartness of the soft cranberries in this sauce is balanced by sweet orange juice.

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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Anna Lappé’s ‘Green’ Apple Pie

November 18th, 2009

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

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

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Myra Goodman’s Flaky Whole-Grain Pie Crust

November 18th, 2009

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

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

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Myra Goodman’s Pumpkin and Winter Squash Pie

November 18th, 2009

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

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

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Myra Goodman’s Sweet Pie Crust

November 18th, 2009

This rich, buttery pastry crust is light and tender, perfect for fruit pies and tarts. I find the food processor technique the quickest and least messy method for making pie dough. It’s almost foolproof — just be sure not to overwork the dough in the machine or the pastry will be tough. — Myra Goodman

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

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

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