Giving Thanks for Vegetarian Cookbooks

Since we've lived in Washington, Thanksgiving has been a meal for four. I'm still vegetarian, but I'm outnumbered three to one. This year I'm looking forward to perusing the recipes of Half Baked Harvest - a cookbook I eventually hope add to my collection - for a dish that will appeal to the pickiest among us.

This week's post harkens back to something I originally posted in November of 2008.

As Thanksgiving approaches my husband and I are faced once again with the vegetarian’s dilemma of what dish to bring to the family feast. We strive to make something that contains protein, serves more than four people, and is not too odd as to freak out the carnivores (we’re probably not going to show up with Curried Tofu Scramble). Since we’ll be traveling this year, the dish or ingredients should also be portable or simple enough to make in someone else’s kitchen. I’ve perused three vegetarian cookbooks worthy of meeting the challenge.

Moosewood Restaurant Celebrates by The Moosewood Collective

I have to add this book to my collection. It has both vegetarian and vegan menu ideas for Thanksgiving. It also contains the most recipes that appeal to traditional palates. Contenders include: Lentil Salad, Harvest Stuffed Squash, Mushroom Filo Pastries, Crisp Autumn Salad, Roasted Squash with Corn and Beans, and Gingered Carrots with Hijiki (this one probably won’t make the cut since hijiki - Japanese seaweed - has high freak-out potential).

Super Natural Cooking by Heidi Swanson

I also borrowed this one from the library, but it’s on my wish list for the pomegranate reds, grainy golden yellows, and spinach greens that pop out from the photographs accompanying the recipes. Even more impressive is these photos were taken by the cookbook’s author. Although these dishes probably wouldn’t meet any of our criteria, I’ve bookmarked the Risotto Style Barley, Otsu (a soba and tofu dish), and Hijiki and Edamame Salad. Ok, so I like hijiki.

Three Bowl Cookbook by David Scott and Tom Pappas

My Buddhist priest friend sent me this book after I returned from Japan. I received it just in time for that year’s Thanksgiving, so I made the Rutabaga, Leek, and Sweet Potato Puree. Once I procured the ingredients (I had to have the Whole Foods produce guy show me where to find both the rutabagas and leeks), I had little trouble making this tasty alternative to traditional milk and butter mashed potatoes. Other recipes I’m considering: Carrot and Parsnip Puree with Fresh Tarragon and Green Beans with Ginger, Corn, and Miso.