edible November 2012
autumn harvest
letter from the editors /
staff & contributing writers
welcome!
Dear Readers, Welcome to Edible’s first issue of the year! Autumn is our favorite season- we love the colors of the trees, the cool weather, and especially the food. Even if some of you may be wishing it were still summer, we’re sure that you all appreciate a cup of hot cider with a warm slice of apple pie to go along with it. To celebrate this season, we decided to make this issue’s theme the Autumn Harvest. We’ll be providing you with fall recipes, an apple picking tutorial, an interview with a farmer, restaurant reviews, and much more. We know there are a lot more of you out there who love to cook, and even more of you who love to eat, so if you’re interested in writing, please let us know! We hope you enjoy this issue, and keep your eyes out for the next one in the winter. Thank you!
Your editors, Rachel Buissereth, Ben Kremnitzer, Noah Margulis, and Molly Wharton
topiat.com
contributing writers
staff editors-in-chief: Rachel Buissereth Ben Kremnitzer Noah Margulis Molly Wharton junior editors: Cathrine Engelmann Sophie Dizengoff Jenny Heon Anushka Gupta
layout: Nailah Hines faculty advisors: Adam Casdin Angelina Goater
cover photo from: confessionsofignorance.blogspot.ca
back cover from: fineartamerica.com
Teo Armus-Laski Catherine Engelmann Emma Garcia Anushka Gupta Rachel Ha Jenny Heon Matthew Russo
edible
5 6 8 11
using pumpkin seeds autumn recipes the evolution of grains telepan
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guide to apple picking
14
where’s your food from?
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stone barns
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a c.h.e.w. thanksgiving
table of contents 3
autumn is here!
things-that-make-me-happy.tumblr.com
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t r y t his at home
using pumpkin seeds the perfect fall snack
use no. 1
flickr.com/photos/jaxzin
roasted pumpkin seeds Pop some pumpkin seeds into the oven with some olive oil and salt to taste and soon you’ll have a quick autumn snack! Add them to a salad or soup as a garnish, trail mix, or eat them solo as an after- noon snack.
Similar to peanut brittle, using pumpkin seeds and other grains in your sweet treat can add both nutrition and flavor to your everyday snack. Using brown sugar or caramel also compliments the pumpkin taste.
use no. 3: granola Although granola is tough to execute, throwing any type of fruit, nut, seed, or grain into some sugar, oil, and butter will create a healthy alternative to your everyday sugary snacks. Pumpkin seeds are the perfect addition to your basic granola and can be eaten with yogurt or cereal.
use no. 2
brittle
sophistimom.com
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flickr.com/photos/avlxyz
t r y t h is at home
autumn recipes
our perfect falltime cuisines cranberry sauce
curried apple soup
ingredients
ingredients
1 bag of cranberries 1⁄2 cup of sugar 3⁄4 cup of orange juice 1⁄4 cup of water a pinch of salt
1 tablespoon unsalted butter 2 shallots, minced 2 teaspoons freshly grated ginger 1 1/2 tablespoons curry powder 2 Granny Smith apples, peeled, cored, and cut into 1-inch pieces 1 small russet potato, peeled and cut into 1-inch pieces 1 teaspoon coarse salt, plus more for seasoning 3 3/4 cups homemade or low-sodium canned chicken stock 1/2 cup heavy cream or milk Freshly ground pepper Sour cream, for garnish
directions
In a small pot heat the orange juice and water, then add the salt and sugar. Once the salt and sugar have dissolved, add the cranberries, cover the pot, and bring the mixture to a boil for 2-3 minutes. Pay attention at this point because you’ll have to lower the heat if the sauce starts to bubble over the sides of the pot. Lastly, bring the sauce down to a simmer to allow any cranberries that haven’t already popped to and to allow the sauce to thicken (about 7 minutes). Taste the sauce and add more sugar if desired, then remove it from the heat and allow it to cool. (If you prefer a sauce that’s smoother, you may want to throw this mixture into a blender to puree the cranberry chunks).
directions
Melt butter in a medium saucepan over medium heat. Add shallots; cook until soft and translucent, about 2 minutes. Add ginger and curry powder; cook, stirring,
delicious-cooks.com
savorysweetlife.com
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t r y t his at home
double double chocolate cauldron cakes ingredients
For the cake 2 cups all-purpose flour 3/4 cup cocoa powder 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/2 cup canola oil 2 cups sugar 1 egg 1 teaspoon vanilla 1 cup milk 1 cup semi-sweet chocolate chips About 25 cupcake liners For the frosting 1 stick (8 tablespoons) unsalted butter, cut into 8 pieces 2 ounces semisweet chocolate, chopped (you can do this in a blender) 1/2 cup unsweetened cocoa powder 1 box (16 ounces) confectioners’ sugar 1/2 cup of milk
stir until combined. Add another 1/3 of the flour mixture and mix until well combined. Add the remaining portion of the flour mixture and mix until well combined. Add the chocolate chips and begin to scoop the batter into each cupcake liner. Bake for 18-20 minutes. For the frosting Combine the butter and chocolate in a small saucepan, and melt the chocolate. Stir constantly. Add the cocoa powder and stir until smooth. Transfer to a mixing bowl and beat until very smooth. Add the confection- ers’ sugar and the milk until the frosting becomes fluffy and smooth. To decorate, cave out the center of the cakes and fill with frosting. Top with gold sprinkles.
Thanks to Kristin Rosenau for supplying Edible with the recipe and photos of these delicious cauldron cakes!
directions
For the cake Preheat the oven to 350 degrees. Line the cupcake tin with liners and spray with non-stick baking spray. Combine flour, cocoa baking powder, baking soda, and salt- keep aside. In another bowl, combine the oil and the sugar. Add the egg and vanilla and beat until throughly combined. Add about 1/2 of the flour mixture into the sugar mixture, and mix until well combined. Add 1/2 of the milk and
con’t from page 6
1 minute. Add apples, potato, salt, and chicken stock. Bring to a simmer over medium-high heat, and cook until potato is tender when pierced with a paring knife, about 12 minutes. Remove from heat, and let cool slightly. Use an immersion blender, or transfer mixture to the jar of a blender, working in batches if necessary so as not to fill more than halfway; puree just until smooth (do not overprocess). Return soup to pan; stir in cream, and season with salt and pepper. Place over medium heat until soup is just heated through; do not let it boil. Divide soup among serving bowls, and garnish with sour cream.
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fo o d + s cience
the evolution of grains genetically modified rice Matthew Russo (‘13)
fantastic for the economies of developing countries in Asia such as Vietnam, China, India, Philippines, and Bangladesh (all of which have considerably large rice exports). However, in reality, things might not be as great as they seem. The truth is, the biggest beneficiaries of successful hybrid rice seeds are food and chemical companies such as Dole and Aventis respectively, which both play a huge role in the production of these seeds. In fact, for some Asian rice farmers, the cost of planting hybrid rice seeds can outweigh the benefits. Most of the hybrid rice seeds that are being produced have only one extremely prolific har-
vest. Therefore, if a farmer wants to continue to produce rice at a higher output than before, he or she has to continue to buy rice seeds after every harvest from some corporate food giant such as Dole. What’s worse is that chemical companies like Aventis, which cross pollinate these seeds, don’t have the crosspollination down to a science. As a result, some hybrid seeds are more susceptible to viruses and don’t have larger yields compared to organic seeds, which cost much less. People who are opposed to the production of hybrid rice argue that somewhere in farmers in places like Southeast Asia will no longer be able to sell their rice. At the same
flickr.com/photos/frapestaartje
If you’re looking for a hybrid, perhaps a Prius isn’t your best bet. There’s one that’s cheaper, smaller, more compact, and surprisingly filling; it’s called rice. It’s a food that’s been central to billions of diets over the ages, but recently it’s become a topic of scientific hype and controversy. Yet, despite all the ballyhoo, people are beginning to ask: “Are these super-rice seeds really... super?” Why, you might ask, are so many bioengineering scientists adamant about the pros and cons of hybrid rice? The reason could just be that they’re bioengineering scientists, but in all fairness, some believe that the number of real world applications that a super-rice could have is fairly large. For farmers in Southeast Asia, rice that is prolific and resistant to many different strains of viruses could do wonders for profitability. Also, rice seeds could be cross-pollinated for traits that increase the nutritional value of rice. Companies, scientists, and farmers alike have begun to realize that if rice becomes a healthier food then more people will want to eat it, increasing the demand for rice, and thus making it even more profitable. Unfortunately, these benefits don’t come without a considerable cost. On paper, an increase in the profitability of rice would be
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fo o d + s ci e nce premium-grains.blogspot.com
time, they argue, in the US, corporate CEOs are reeling in the big bucks really fast. The truth is, neither extreme is entirely correct. Sure, the creation of hybrid rice offers possible future benefits to companies, farmers, and consumers alike. However, these benefits don’t come without costs, such as the risk that some farmers might have a bad harvest if the hybrid seeds they buy aren’t as good as advertised. From a scientific and economic standpoint, however, the long-term benefits outweigh the short-term costs. If all of our posterity can have super-rice for breakfast, lunch, dinner, and, yes, even desert (with our deep fried chocolate eel rolls... yum!), then perhaps we’ll have to take the good with bad. But then again, who wants the bad?
and if you’re gluten free...
mac & cheese the gluten-free way Emma Garcia (‘13)
macs flavors and consistency combined result in the ultimate savory decadence. In regards to those with gluten allergies, even we can have mac and cheese that’s as good as what’s described above. The only difference is the pasta; instead of wheat pasta, you have to specifically request for the dish to be made gluten free upon ordering, this way it’ll be made with rice pasta (one of the only good gluten free pastas). And if you feel so inclined, you may even top your dish off with bread crumbs (which are also gluten free and are made from corn instead of wheat). If you’re a pasta lover, a cheese lover, or a lover of anything savory I highly recommend trying this place. It’s great anyway you slice it.
For all of you living gluten free and even those who are not, I have found the best place for mac and cheese in the city. Behold S’MAC. S’MAC’s mac and cheese comes in a variety of unique and innovative flavors, ranging Classic American ones such as 4 cheese to French inspired ones that have brie and figs and other yumminess. Even if none of their recipes suit you, you’ll always be happy at S’MAC because of it’s build your own mac option, giving you the freedom to go wild and put absolutely anything in. Like all mac and cheeses, S’MAC’s is creamy, but, unlike most macs, it is also topped off with a crunchy layer of cheesy goodness from being flash baked. Overall, its 9
edible October 2012
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re st aurants
review: telepan upper west side, nyc
presentation is not everything… With such high expectations after seeing the presentation of the food, the taste is a slight let down. Everything tastes above satisfactory but nothing makes you say “Mmm.” The blintzes are slightly too sweet and not filled with enough cheese. The apple sausages are very fatty and do not taste quite right unless you put a piece of lettuce and eggs in your mouth at the same time. The pancakes soufflé is particularly disappointing, as it is just thick pancakes that are too dry and plain. Although the bacon and syrup helps, the dish does not live up to its name. On the contrary the om-
expensive, and there are definitely better places to eat for the same amount of money. Also, be sure you feel famished before going to Telepan for brunch, as the two-course meal is of large size. Neither of the meals is big enough to be the main course or small enough to be an appetizer, but by the end you will be full if you eat everything on your plate. In conclusion, Telepan has mastered the art of presentation, both in atmosphere and food. There are many other better restaurants in the city to visit, however, if you are expecting mouth-watering food that slides off
elet is delicious and perfectly smooth, and the potatoes are tasty as well, but nothing special. Considering the taste of the food, Telepan seems relatively
your tongue. But if you are just looking for a relaxing place to eat on the Upper West Side with quick service, Telepan is the place for you. Jenny Heon (‘14)
prweb.com
Leave the picturesque lined townhouses and walk up the steps to Telepan, a chic relaxing restaurant on the Upper West Side. Upon entering, you will be greeted by a kind hostess and a blazing fireplace to the side. It’s the type of place where you would go for a family gathering, a date, or just a fun brunch or dinner. The celadon green walls surround you, and translucent brown curtains cover the windows. Along the walls, paintings depicting refreshing rural scenes are hung. Above you, modern fabric lights hang from the high ceiling to create soft ambiance. Tables are spaced far apart and there is a comfortable noise level flowing throughout the room. Together, these all work to make the restaurant a relaxing break from the crowded city. You will be seated immediately and the service will continue to be surprisingly fast. To start, a fun assortment of bread will be brought to your table, including a nut banana bread, a light coffee cake, and a delicious scone with apricot preserve in the center. Although not all of these breads may appeal to you, there are so many options that chances are you will like one of them. From the brunch menu, you may choose a dish from two courses. In the first, you have the option of sheep’s milk ricotta blintzes, apple sausages, house -smoked brook trout, and many other delicious options. The second course contains fallen pancakes soufflé, an omelet with a salad and hash browns, wild striped bass, and more. The food is presented beautifully on large white plates with picture-perfect meals in the center. But
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t a ke a t r ip
a guide to apple picking pick your best basket! Catherine Englemann (‘14)
Who doesn’t love biting into a crisp, refreshing, juicy apple on the first day of fall? The feeling is one enjoyed by many across America during the month of September, but the state of New York is especially known for its apples. Al- though apples can be bought year round in supermarkets, the best apples come at harvest time from orchards up- state, either bought at a farmer’s market or picked from the trees your-self.
places + pricing:
an apple to see if that tree has a variety that you like. Also, although it may look tempting, never pick the apples that have fallen on the ground unless you saw them fall yourself. Depending on how many apples you have picked, the best place to store them is in the fridge, or in a cool dark place, like a cellar.
The best time to go apple picking is mid- to late September in New York. An orchard I went to was called Stewart’s Farm, but are many other orchards, all of which are very similar. At this orchard, there was more than just apple picking. The options included pumpkin picking, wagon rides, and purchasing baked goods such as cider donuts.
If you plan on going apple picking, I would recommend calling the orchard in advance to see if there are any apples left on the trees. Be wary of the cunning response “They’re there, you just have to look for them,” because this means there are most likely no apples, unless you don’t mind a few moldy patches or the brown ones left on the tree. However, don’t fret if you have no success on the trees. If the farmer is nice, they could let you get a refund for your empty bag or you buy apples that the farmers have already picked, although it lacks the experience.
The great thing about apple picking is that you pay up front for as many apples as you can fit into a bag. At this particular orchard, the prices included a small bag for $10.00, which could fit about two-dozen apples, and a large bag for $25.00. The long rows of trees may seem daunting at first, but usually are separated by types of apples to make it easier, such as Empire, Macoun, Macintosh, etc.., although you may not have a choice if you go apple picking too late in the season.
final thoughts:
how to pick apples:
Also, if you came for the experience, don’t overlook the pumpkin patch. Great uses for pumpkin are roasting the seeds, pumpkin pie, or making pump- kin juice. Make sure to lift from the bottom, and never from the stem because it could break off.
In order to pick apples successfully, you will need a long “arm”, a metal pole with a claw at the end and a bag attached to the claw. To pick apples, wrap the claw around an apple or a bunch of apples and twist until it falls into the bag. It is important to inspect the apple first for any brown spots or signs of insects. The best choices are firm and crisp. You can even take a bite of
Before you leave, make sure to pick up a cup of hot cider and a donut. Enjoy the experience!
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Courtesy of Catherine Englemann
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opinions
where’s your food from? cruelty in animal factories Rachel Ha (‘13)
flickrhivemind.net
Many times when you are eating delicious food, it is hard to avert your attention from it. But when you can, it would be beneficial for your health and for countless animals to stop and think about where your food is coming from. Meat, pork, poultry, eggs, cheese, milk and other animal byproducts from your average supermarket are most likely from factory farms. The Environmental Protection Agency (EPA) defines factory farms as “operations which stable or confine and feed or maintain for a total of 45 days or more in any 12-month period.” They are basically farms that keep their animals indoors away from sunlight and fresh air, packed in cages. They operate like factories, only concerned with efficiency and with maximizing profit. The animals’ health and wellbeing are completely disregarded. It is impossible for factory
farm animals to engage in normal behavior because they are kept in such small confinements with so many other animals. Many factory farms keep thousands of livestock in one place, and the businesses that produce eggs tend to have over one million chickens in one place. The animals are given so little room that their bones and muscles get too weak. Some get so weak that they lose the ability to walk and end up not being able to even walk to the slaughterhouse when it is their turn. Between 60 and 70 percent of mothering pigs in the United States are confined in gestation crates or farrowing crates, which are typically 2ft by 7ft. They spend the entirety of their adult life in this crate as they live in a never-ending cycle of impregnation and birth. A sow will give birth to more than twenty pig- lets yearly in a cage so small that the sows can’t even turn around. These piglets are raised by the mother for about three weeks, after which about 10% of the piglets have died, and the living piglets are taken to be fattened, and the cycle 14
begins again. Many turkeys are kept in tiny spaces and are genetically altered to grow too large so that they have trouble standing upright and become physically incapable of mating. Turkeys along with chickens are transported to the slaughterhouse in cages stacked one on top of another in the back of trucks, but their immune systems have been so greatly weakened from living inside their whole lives that the exposure to the outside world kills them, and a portion of the birds are expected to die during the trip. The animals are constantly fed an absurd amount of antibiotics and pesticides to prevent the overwhelming spread of disease (though this doesn’t do too good of a job, considering how disease-ridden factory farms are even with the use of antibiotics and pesticides). In 2009 alone, around 29 million pounds in antimicrobials were sold for therapeutic and non-therapeutic use for farm animals, with an estimated 70% of that amount being used for non-therapeutic use. They are also fed hormones, drugs, and other suspicious products like slaughterhouse wastes and, in the case of some pigs, arsenic. Many of the animals have to be maimed to live in factory farms. Chickens and turkeys are de-
opi ni ons beaked, turkeys get their toes cut off, cows and pigs are docked (their tails are cut off), and pigs get notches cut out of their ears for identification. No anesthesia is used. This is just a handful of the cruel practices factory farms perform to minimize costs. Though they do provide more afford- able food, the price of this food reflects its quality. Food from animals that have been al- lowed to graze in pastures, eat grass, and grow normally without being genetically modified tends to taste much better than food from abused factory farm animals. Also, pathogens that have adapted to remain unaffected by antibiotics have been given opportunity to emerge
wikipedia.org
and can be transferred to us humans through the food we eat. Mad Cow Disease is just a one example of a disease that developed because of the maltreatment of farm animals (cows were fed the brains of other cows to save on costs, but this manifested in Mad Cow Disease) that evolved to infect humans. Food is an essential constant in our lives; if we have the option, why wouldn’t we choose to eat food that tastes best and that is best for us? To avoid purchasing food from factory farms, read labels to see if the animals had pasture access or ask someone. Foods labeled “grass fed” are an improvement, but to qualify as “grass fed,” animals are
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not required to be on a pasture and can eat lots of other things in addition to grass. Certified organic foods are also better because they require the animals to eat only organic foods and require that livestock and poultry be in “living conditions, which accommodate the health and natural behavior of animals”; however, this does not require the animals to access pastures. As you can see, it is almost un- reasonable to ask someone to try to just eat products from animals that have had access to pastures, and it is not more reasonable to ask someone to avoid factory farm products entirely, but just a little awareness about where your food really comes from can go a long way.
i nter v ie ws
harvesting at stone barns Stone Barns Center for Agriculture Edible’s Teo Armus-Laski sat down to talk about the fall harvest with Jack Algiere, Farm Manager at Stone Barns Center for Food & Agriculture in Pocantico Hills, NY. Edible Magazine: What is Stone Barns and what is its mission? Jack Algiere: Stone Barns is a nonprofit, 88-acre farm operation with an educational component; we work year-round to grow crops and to train the general public about food systems and healthy eating. Each year, we train about sixteen apprentices in farming methods and we also organize and host an annual conference for young farmers to engage in discussions on contemporary agriculture. On a regional level, we also collaborate with local colleges and universities on plant breeding and
jack’s kale crostini
crop vitality and feasibility, and we host more than ten thousand local kids a year through programs with public schools and our farm camp over the summer. Of course, the farm is also open five days a week to the general public, so we usually get over one hundred thousand visitors annually. EM: How and why was Stone Barns created? JA: The Center itself opened in 2004, but this area has been used for agricultural purposes for more than a century before that. As part of the Rockefeller estate, the site was actually used as a dairy farm until 2003, when it was repurposed as a memorial to Peggy Rockefeller, who founded the American Farmland Trust. In her memory, we diversified crop production by incorporating vegetables and some differ-
oryana.coop
ent livestock, and of course, adding an educational center devoted to promoting sustainability. EM: How did you get involved with farming? JA: I grew up on a small home- stead in Rhode Island surrounded by a small farming community. Both of my parents were teachers and they instilled a good work ethic in me, so I started working early in one of these farms. One of the jobs I had involved spraying pesticides, which I noticed was making some of my coworkers and neighbors sick. I became really curious about the effects of exposure to these chemicals, so I decided to study plant science at the College of Rhode Island, where I learned about much more holistic and natural agricultural methods. After that, I moved around working differ-
oil. In a food processor, pulse the garlic, olive oil, anchovies and nuts. Add the sautéed kale to the food processor. Pulse a couple of times to chop. Finally, add the salt, cumin and lemon juice. Taste and adjust for seasoning. Pulse the mixture until it reaches your desired consistency. Slice your loaf of bread. Lightly toast the slices of bread in an oven, until golden brown. Spread the kale mixture on the bread and enjoy!
ingredients
1 lb. kale, deribbed 1 tsp salt, or to taste 1/3 cup olive oil 1/4 cup grated Parmigiano cheese 1 lemon, juiced 1/2 tsp cumin 2 anchovies 1 handful of pine nuts or almonds
directions
In a skillet, sauté kale in some olive 16
i nte r v i e ws www.revivalmeats.com
ent jobs in the field; at one point or another, I was a park ranger, a greenhouse manager, and I also helped start a community-supported agriculture (CSA) project up in Connecticut. Eventually, I came here to start the farm up with my wife Shannon, and we’ve been here ever since. EM: What’s in season now? JA: Right now, honey bear and dumpling squash are their prime, although we’re also in the process of harvesting a nice bunch of storage vegetables like parsnips, carrots, beets and breakfast rad- ishes, some of which we’ll sell and the rest of which we’ll pack in boxes with soil to save for the winter months. Fall also brings some fantastic bitter greens like kale and chard (see Jack’s recipe for Kale Crostini attached!), plus onions, leeks, parsnips, and celeriac, which is the root of the celery plant. Its flavor is similar to the stem’s but the texture is somewhere between that of an apple and a potato.
EM: What methods does Stone Barns use to harvest some of these foods? JA: Although we do use trucks to till the soil, practically everything else is done by hand – starting off with the planting, moving on to the watering and weeding, and finally the picking, so we can really put care into the crop as it grows from seed to fruit. Everything we do is organic, which means we don’t add any chemicals to alter our crops and treat our animals as humanely and respectfully as possible. We actually design our growing schedule so that it’s in harmony with nature; we follow a detailed rotation system for managing the over two hundred vegetables we grow in our fields and pastures. As we close the season and move to the greenhouse, we also save some root vegetables like beets by cutting off their tops and packing them in large crates with soil; these can be used at any point in the winter by taking them out and wash- ing them off normally. EM: How has this year’s early snowfall been affecting the harvest?
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JA: Well, the snow definitely cut the season a little short for some fragile crops like sweet peppers or tomatoes, but frosts actually helps any vegetable that can make it into the winter and handle some cold temperatures. In root vegetables or storage vegetables, particularly, a frost will help develop that nice, sweet flavor we typically associate with fall produce. Carrots and beets, for example, are always in the process of converting starch to sugar, so when these vegetables freeze and then thaw back out, there’s a break in this pattern that actually converts more of this starch to sugar quickly. So we win some, but we lose some too. EM: What does the harvest mean to you? JA: The harvest, more than anything else, is our way of giving back to the community and sharing with them the work that we do. It’s the fruit of our labor, it’s what we put so much energy into producing, so seeing people buy and enjoy the fruits and vegetables we pick is just a great way to see our hard work pay off. Even though we do grow some produce year-round in the greenhouse, the harvest is the end of the farming season. These next two weeks, in particular, are when we finish up many of our major projects on the fields. Next week, we’re actually going to start planning for next spring, so it’s a time of renewal for all of us. And to top it all off, we get some great, hearty vegetables like sweet potatoes and winter squash in the process.
che w : co ok ing he a lt hy, e at i ng wel l
vegetarian thanksgiving healthy thanksgiving alternatives Anushka Gupta (‘14)
Once a year, families gather together at the dinner table and have a hearty homemade meal on Thanksgiving Day. They talk, remember and give thanks for all of the blessings of the past year. The main intrigue of Thanksgiving, however, is of course the food. And what is usually in the center of our tables? For most families it’s a large turkey. Recent surveys by the NTF (National Turkey Federation) show that nearly eighty- eight percent of Americans eat Turkey on Thanksgiving Day. The same studies also show that forty-six million Turkeys were killed in 2010 just for Thanksgiving Day celebrations. Whether it is to take a stand against animal cruelty, or you are just looking for healthier alternatives for your family, a vegetarian Thanksgiving is the way to go! One idea for the star of a vegetarian Thanksgiving is a stuffed flickr.com/photos/stewart_spivack
pumpkin. This seasonal vegetable is both delicious and appealing to the eye with its bright orange hue. A stuffed pumpkin will also allow many of the main components of a Thanksgiving turkey to still be incorporated. The stuffing, for example, you could enhance with autumn vegetables, rather than with meat. The flesh of a pumpkin screams hearty and delicious flavors that any family would love. Pumpkins are not only great to eat, but also great for those of you watching your caloric intake on such a food-intensive day. Pumpkins are very low in all saturated fats, cholesterol, and sodium levels. They are also a great source of Vitamin E, Vitamin B6, Iron, and even dietary fiber. For those of you not interested in pumpkins being the star of your dinner, there are other options. You could put your twist on this T h an k s g iv i ng Day favorite by creating an all-vegetable potpie as well. Highlight your favorite rich and hearty vegetables of the fall season by featuring them in your pie. Commonly, vegetarians substitute
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cauliflowers, carrots, peas, corn, squash, mushrooms, or kale for chicken in their recipes. To replace the chicken stew, you could even make your own vegetable broth at home. Making a potpie is a great idea for vegetarians on Thanksgiving. Recently, specialists have recommended incorporating a variety of vegetables such as zucchini and squash into their diets because of their known cancer fighting qualities. Desserts on Thanksgiving Day can often range from cakes to pies to bread puddings. However, for those trying to follow a healthier lifestyle, these options often prove challenging. A refreshing alterna- tive to such high sugar and caloric choices can be found through healthier apple recipes. Apples are great for baking -they can be trans- formed into sweet desserts, such as apple pie; or savory desserts, such as a stuffed, baked apple. Other fruits also provide nutritional and delicious dessert ideas. Instead of heavy cake one could turn to fresh berry compote with a light sorbet. One could also top their favorite Greek yogurt with a spoonful of fresh fruit or jam. A vegetarian Thanksgiving is a great way to incorporate different and healthy alternatives into your family’s annual tradition. Instead of divulging in the same heavy dishes of old, why not expand your culinary horizons and experiment with a delicious and healthy vegetarian option.
etc.usf.edu
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edible November 2012