Whether you are planning a meat-free Thanksgiving or just want to supplement your meal with healthy and vegetarian-friendly side dishes, this New York Times feature (recipes included) should help you plan your menu.
While cooking without butter, cheese, eggs or milk may sound like an impossible feat at Thanksgiving time, some cooks may enjoy the challenge. Jason Wyrick, a Phoenix chef who specializes in vegan cooking, offers two delicious recipes — a mushroom roulade and a gnocchi with pumpkin sauce — that are likely to tempt everyone at your holiday table, whether they are meat eaters, vegetarians or vegans.
Mr. Wyrick, 36, who learned at age 28 that he had Type 2 diabetes, says he was able to reverse his diabetes by following a low-fat, vegan diet. He publishes the online magazine Vegan Culinary Experience. He notes that the mushroom roulade recipe requires several steps and can be time consuming, so he prepares the marinade for the mushrooms early in the day.
“It is well worth the wait, especially when I have guests,” he said. “The nothing-else-exists looks of culinary ecstasy on their faces reminds me why I became a chef.”