For the third year in a row, The New York Times will be showcasing vegetarian and vegan dishes for the month of November in honor of Thanksgiving. The publication’s Well blog will be offering veg recipes created by celebrated chefs, cookbook authors, and television personalities every day for three weeks starting November 1. The first foods featured are from vegan chef Nava Atlas of Vegan Holiday Kitchen: More than 200 Delicious, Festive Recipes for Special Occasions, who presents her Coconut Butternut Squash Soup, Black Rice with Corn and Cranberries, and Massaged Kale Salad with Cranberries and Cashews. The Times promises soups, sides, main courses, salads, and desserts throughout the month.
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