Thanks a Lot

What will it be this year? Sunflower Rice Patties? Not-Too-Dirty-Rice? Cocoa Avocado Mousse?

I found these potential Thanksgiving (ahem) delicacies in the following new (to me) vegetarian cookbooks.

Get It Ripe by Jae Steele
I don’t mind the occasional “chik” on my plate, but the spellings in this vegan cookbook (Creemy Rice Pudding, Chewy Peanut Buttah Cookies) take the cutesy a bit far. I did like Steele’s section on menu ideas which divides the book’s recipes into meal and holiday plans. Although for my next “living foods feast,” I’m thinking I’ll skip dessert (Avocado Mousse). For Thanksgiving, either the Spiced Squash Muffins or The Good Shepherd’s Pie seem like safe bets.

Vegan Soul Kitchen by Bryant Terry
Each recipe in Terry’s book is accompanied by a personal comment or suggestion for improving your cooking game AND ideas for music to dice to. A palatable symphony. I’m not sure how well his “Sweet Thang” recipe for Maple Yam-Ginger Pie would go over at our table, but the Boppin’ John might be worth a try…for New Year’s.

Enemy of the Steak by Nikki and David Goldbeck
The Goldbecks’ latest book introduces the vegetarian recipes with a section called Basic Training. With detailed instructions and cooking times for stewing beans, soaking grains, and grilling vegetables, you can finally use those speckled beans that have been eyeing you from the pantry. I’ll take pity on the carnivores and opt out of the Orange Arame Salad and Rare Root Stew, but perhaps the Maple Pecan Tempeh won’t feel too neglected next to the green bean casserole and that last turkey leg.