Wednesday, November 23, 2011

VeggieDag Thursday (Wednesday edition): What's a vegetarian to do tomorrow?

It's a special 'Wednesday edition' of VeggieDag Thursday: What is a vegetarian to do, tomorrow, when the turkey is brought to the table?

VeggieDag Thursday
VeggieDag is an occasional Thursday post on an animal-free diet and its issues.

  • The Washington Post has reviewed several faux meats for the Thanksgiving table: here and here.

  • Great Sage Restaurant in Clarksville, Maryland, asks:
    Are you preparing for a vegan Thanksgiving? Our blog would love to represent some of the delicious dishes you make. Send a photo and description of a dish (or more!) and we will feature you in a story devoted to Thanksgiving delights! Feel like writing an entire post? Even better, and you just may find yourself with a dessert on us!

  • The Washington Post's Going Out Gurus have a short list of restaurants open on Thanksgiving, serving vegan meals.

  • Beer book author Stephen Beaumont, Blogging at World of Beer, writes, "All You Need to Know About Beer for Thanksgiving" ... is "dry, tart, sparkling gueuze."

  • Rob Kasper of The Baltimore Sun was Talking Turkey and Beer for the Holiday, in 2003.

  • I offer my choice for beer at Thanksgving - saison- while Talking Turkey and Beer, also from 2003.

  • Again, from the Washington Post, wine reviewer Dave McIntyre, refutes several myths about Thanksgiving and wine, when he asks: What do you pair with baloney?

  • The New York Times' WELL blog has run a series of posts on vegetarian cooking for Thanksgiving.

  • Tom Philpott, at Mother Jones, writes:
    Here on the farm, we have a gorgeous crop of winter squashes in storage, and are still harvesting delightful hearty greens like kale and collards. I've been saying it for weeks now, and it's still true: leafy greens are at their utter peak now, as morning frosts concentrates their sugars and make them sweeter.

  • From 2007, here's my Thanksgiving vegetarian menu, and, from 2009, my recipe for Veggie Beastloaf. Well, actually, that's seitan loaf with wild mushroom gravy.

  • Isa Chandra Moskowitz —one of my favorite vegan cookbook authors— has posted her recipe for a Seitan Loaf, but with a leek and shitake mushroom stuffing.

  • Even the breweries are joining the feast. Heavy Seas Brewing, of Baltimore, Maryland, has posted a few recipes for Thanksgiving side dishes. All but one are vegetarian, and all have beer as an ingredient. (Tip from Sandy Mitchell at The Original BeerinBaltimore blog.)
Whatever you'll be enjoying tomorrow at table, don't forget the cranberries!


  • Caveat lector: As a representative for Select Wines, Inc. —a wine and beer wholesaler in northern Virgina— I sell the beers of Heavy Seas.
  • VeggieDag is an occasional Thursday post on vegetarian issues. Why the name? Here. All prior VeggieDag Thursday posts: here.
  • Suggestions and submissions from chefs and homecooks welcomed!

1 comment:

  1. Hi,

    Thank you for your nice article on yours for good fermentables. It will help me.



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