The Thanksgiving holiday is an opportunity for families to gather at the dinner table, express their love, enjoy each other’s company, and give thanks for what life has to offer. On Thanksgiving Day, people watch the parade in New York, the national dog show, and football games, but the holiday feast is the main event. Many families showcase a variety of food choices from their respective regions or countries.
Some families could decide to have mashed potatoes with their turkey instead of macaroni and cheese. Many people prefer collard greens to green bean casserole, or sweet potato pie over pumpkin pie. Apple, cherry, and blueberry pies might also make an appearance. Even though turkey, ham, and other meats can be served during Thanksgiving, plenty of plant-based or meatless options are now available for vegans and vegetarians. Many pescatarians will have seafood as one of their main entrees for their feast.
Being thankful for the time that you spend with your family and friends is vital. Our society has had its recent share of trials and tribulations, especially with the Covid-19 pandemic. We as a nation have a lot to be thankful for. So please, cherish the people you love and the time you have to celebrate together during this holiday season.
Brandon is a Customer Service Specialist at HCLS Central Branch who loves reading, football, and taking nice long walks around his neighborhood.
Low-Fat. Mediterranean. Atkins. Whole 30. Keto. Paleo. Vegan. Pegan. Pegan? (That’s paleo meets vegan.) While there is little consensus as to which diet is the best, there is near universal agreement that a healthy diet includes abundant produce – fruits and, especially, vegetables. But most of us still aren’t getting enough. According to the USDA’s most recent Dietary Guidelines for Americans, 90 percent of the US population does not get its daily recommendation of vegetables.
Whether you are already getting your five servings a day, we have a cornucopia of titles in our cookbook collection to help you incorporate more plant-based foods into your diet.
Meera Sodha’s East: 120 Vegan and Vegetarian Recipes from Bangalore to Beijing is an inspired collection of vibrant recipes, many originally published in her Guardian food column,”The New Vegan.” In her introduction, Sodha recalls when she first agreed to write the column that not only was she not vegan, she was in the middle of a major life change, having recently given birth to her first child. Excited by the writing challenge when she was seeing the world anew through her daughter’s eyes, she embarked on a journey to discover vegan recipes that would satisfy not just vegans but meat-eaters like herself. With a culinary background (and two prior cookbooks) rooted in her Indian heritage, Sodha broadens her horizons in East, with vegetarian and vegan recipes inspired by her travels in East and South Asia. The book is divided into chapters such as Snacks & Small Things, Curries, Flour and Eggs, Legumes, and Sweets. A few pages of “alternative contents” are also helpful, with categories such as Quick Dinners and From the Pantry, in addition to seasonal categories for those who like to cook by the calendar. This fall, I am tempted by Autumn Pilau with squash, lacinato kale, and smoked garlic, perhaps followed by some Pineapple Love Cake or Salted miso brownies.
The title Mostly Plants echoes a line from author-journalist Michael Pollan’s 2008 book In Defense of Food: “Eat food, not too much, mostly plants.” While recognizing the nutritional and cultural value of meat, he champions a diet of moderation composed mostly of whole foods, with meat being demoted from star to supporting player. In Mostly Plants: 101 Delicious Flexitarian Recipes from the Pollan Family, Michael Pollan’s mother, Corky, and sisters Tracy, Dana, and Lori have created a cookbook full of healthy, flavorful recipes designed to be on the table in 35 minutes or less. Each Pollan has her own dietary preference, some eating meat and others not. Their goal with the book is not to promote one particular diet but rather to shift “the ratio from animals to plants.” Each recipe features easy-to-read icons indicating if it is vegetarian, vegan, dairy-free, gluten-free, and/or fast, as well as helpful hints for adaptations (to make a vegetarian recipe vegan, for example). Beautiful photos fill the pages, highlighting such recipes as Mesclun greens with persimmons and Manchego cheese and Udon Noodle Soup with miso-glazed vegetables and chicken. The book finishes with a chapter devoted to sweets, the Apple Galette Rustique with apricot glaze sounding to me like a perfect fall dessert.
Fans of chef-activist Bryant Terry may know him as the author of the celebrated 2014 cookbook Afro-Vegan: Farm-fresh African, Caribbean and Southern Flavors Remixed. In his more recent book Vegetable Kingdom: The Abundant World of Vegan Recipes, Terry explores the realm of vegetables in all their glorious parts, from seeds to roots. In his introduction, subtitled “Fennel for Zenzi,” Terry credits his two daughters as his inspiration. “I wrote this book to make a diversity of foods from the plant kingdom irresistible to them, to inspire their curiosity.” Even the structure of the book, with recipes sorted into chapters based on which part of the plant is used (flower, bulb, etc.) came from his older daughter Mila’s gardening class assignment. The recipes exhibit a further geographical reach than his previous books, with influences from East and Southeast Asia, reflective of his wife’s heritage. The book offers a feast for the senses, not just for the eyes and the palate, but for the ears, too. Terry includes a song pairing for each recipe. Before I prepare Dirty Cauliflower with tempeh, mushrooms, scallions, and parsley, I will be sure to queue up the suggested track, “Flat of the Blade” by Massive Attack. Terry does not include a chapter on sweets, but I imagine that he would approve of my default easy dessert—a few squares of dark chocolate which is, of course, vegan.
If you are interesting in healthy plant-based cooking, consider joining HCLS Elkridge Branch for Plant-Based Nutrition: Everything You Want to Know and More! on Thursday, October 7 at 6:30 pm. University of Maryland Extension teaches participants about plant-based nutrition, the benefits of a plant-based diet, and how to shop and plan meals using plant-based foods.
Holly L. is an Instructor and Research Specialist at the Miller Branch. She enjoys knitting and appreciates an audiobook with a good narrator.