Description:
"With a little culinary ingenuity and moxie, the dream of preparing a magnificent vegetarian Thanksgiving feast is not just feasible, but easily achievable," assert the editors of Vegetarian Times magazine. They proceed to prove this via 180 tantalizing recipes and a dozen exuberantly tempting menus studded with the likes of Cream of Yam and Carrot Soup, Shiitake Pie with Polenta Crust, Cranberry Port Relish, Hot Corn Sticks, and Apple Cranberry Crumb Tart. This book offers sound guidance for making any major gathering a success--rely on meticulous planning, organize your preparation over time, and pay attention to presentation, including music and room fragrance. The editors also advise the host of a meatless feast to alert guests to what to expect ahead of time and suggest that guests notify their host of their requirements. If necessary, everyone should focus on the conversation and company if the meal disappoints. The good food in this book will tempt you to forget its theme and simply enjoy its recipes. They range from sophisticated Spinach-Cheese Twists and Wild Rice Pilaf with Ginger Dressing, to main courses spectacular enough to replace the turkey with style. You might try Mushroom Bourguignonne in a Whole Pumpkin; Vegetarian Tourtière, a crusted pie; or a baked Vegetable Tagine redolent with warm Moroccan spices. Sixteen pages of color photos show off the mouthwatering food in presentations you can duplicate. This cookbook proves vegetarians need not be second-class culinary citizens and that their guests can enjoy an unqualified holiday meal, from sparkling preprandial drinks to luscious desserts. --Dana Jacobi
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