The New York Times’ Well Blog has once again gone Meat-free for Thanksgiving (for the third consecutive year) and will feature vegetarian and vegan soups, sides, main courses, salads and desserts each day for the next three weeks.
All of this year’s recipes will be updated daily in the New York Times’ interactive recipe collection and will feature dishes created by an all-star lineup of chefs, cookbook authors and television food personalities.
The Well Blog kicked off its Annual Vegetarian Thanksgiving by teaming up with the popular vegan chef Nava Atlas, whose new book, “Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions,” hit bookstore shelves on October 31, 2011. The first post featured recipes for Vegan Coconut Butternut Squash Soup and Black Rice, Corn and Cranberries.
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