From The New York Times?..
Every year, Well goes vegetarian for Thanksgiving to celebrate the fall harvest and the delicious vegetable dishes that take up most of the space on holiday tables.
This year, we have another terrific lineup of vegan and vegetarian recipes from some of your favorite food writers and chefs. Cooking up a meat-free celebration will inspire you to be more creative in the kitchen all year round, preparing vegetarian and vegan main courses and side dishes that burst with the flavors of the seasonal harvest. Even if you still plan to serve a traditional bird (although plenty of people skip the turkey), Well?s Vegetarian Thanksgiving series will give you some new recipes and inspiration for meat-free cooking to be enjoyed by all the omnivores and herbivores at your table.
To kick off Well?s 2012 Vegetarian Thanksgiving, I asked my favorite vegan chef, Chloe Coscarelli, to offer some of her fall favorites. I first learned about Ms. Coscarelli when I saw her bake her way to victory with dairy-free and egg-free vegan cupcakes on the popular Food Network program ?Cupcake Wars.? Since then, she has released a new cookbook, ?Chloe?s Kitchen,?? appeared on the ?Today? show and other programs and now plans to release another book, ?Chloe?s Vegan Desserts,? in February.
The key to successful vegan cooking, says Ms. Coscarelli, is not to try to replicate meat and cheese dishes with fake no-meat products. Instead, the goal is to develop dishes with rich, satisfying flavors and textures that will make you forget you?re eating vegan food.
?It?s more about finding other flavors,? she said. ?That?s a huge principle of my cooking and my recipes. I?m not throwing a bunch of fake cheese and fake meat on top of something and calling it a pizza.??
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Source: http://www.lensaunders.com/wp/?p=6597
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