Thanksgiving is a time to give thanks, celebrate fall, and enjoy the bounty of nature and the company of family and friends.
I love this holiday because it's so important to take a break from focusing on all the problems in our world and in our lives, and spend time reflecting on the good in the world. There's much to be grateful for, even in hard times.
As a vegetarian cook I follow the traditional Thanksgiving meal quite loosely. The palette of my presentation will definitely abide by the customary colors: the oranges, browns and reds of squashes, pumpkins, cranberries and chestnuts; the typical green of green beans or a fresh salad; and the lovely yellow of corn and corn meal. But otherwise, I let the quality seasonal produce I find show me the way, and I allow myself freedom in interpreting the Thanksgiving classics.
This week, I want to share a few of my healthy Thanksgiving recipes, most of which can be prepared well in advance and require minimal "finishing