Vegetarian main dishes need PROTEIN! Love the Times Cooking, so so much, but please please get better at this!
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@Kate protein obsession is an American habit because all the meat protein that is over served here.
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Why is it that mushrooms are deemed as a desirable food by non-vegetarians or late blooming vegetarian as an ideal dish for special occasions? Also brussel sprouts seem to fall into that category. I know no vegetarians who eat mushrooms. I know one that will practically only eat brussels sprouts, other than than we get another zero. Suggest that NYT chefs look at lists of the least desirable vegetables in the US, even if they are vegetarian themselves. They might have some new ideas for their vegetarian friends. I have been a vegetarian for 50 years.
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@R&L as a vegetarian family, we eat mushrooms and brussels sprouts all the time! they are considered desirable in our home.
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@maks Seconded. Whether it is a meatless day (or week) or not, I will never turn down brussels or mushrooms. Delicious and versatile! I don't think I have ever had either prepared in a way I didn't like.
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Thank you.
Every well-written article that extols
delicious vegetarian dishes and
shows how beautiful they can look
on your table is a healthy step forward
for the planet.
Try it.
You'll like it.
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The Mushroom Wellington requires some deft handiwork when filling and folding the pastry. It's delish and well worth the effort. A fitting honour to the Duke himself!
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As a vegetarian cook, my aim is to provide a high-protein entree and sides that provide flavor, color, and nutrients for my family's main daily meal. Instead of presenting pasta as the default entree, the NYT chefs could create recipes for delicious roasts and patties using ground nuts, eggs, tofu, quinoa, cottage cheese (yes, cottage cheese can be cooked!), legumes (especially lentils), and other cheeses. Be creative! I'm hoping for more high-protein vegetarian entrees next holiday season.
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@Birder
25 years Vegetarian. Love the sides on Thanskgiving, could not care less about a protein entree this one day.
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"With it’s crisp puff pastry shell..." It's bad enough we have to pay extra for the recipes, but could you at least proofread the articles?
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Label the recipe links that are paid as actual ads. Stop wasting my time. I talk to a bunch of other foodies and overwhemingly the answer is "no" we won't subscribe. Isn't subscribing to the Times enough- who do you think you are Apple? Leave the food section alone- stop with the teases.
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Why must I pay extra for these wonderful recipes? If I buy the paper edition of The N Y Times they are included. I enjoy this newspaper so much but this does anger me.
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@Patricia Ross
I totally agree. It's incredibly off-putting and frankly smacks of elitism.
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Well, this is all lovely, but I didn't know I had to add an additional subscription in order to click on the links and look at the recipes. Oh well.
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Am I missing something?
Isn't dairy, cheese, butter etc., not vegetarian?
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I think you have confused vegetarianism with veganism. There is a difference.
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Applause to Ms. Laskey for interpreting vegetarianism in its true historical context. Of course, neither cheeses nor other milk products can be classified as non-vegetarian. Furthermore, the vegetarian medieval Cathars in the South of France ate fish and seafood. A far cry from today's loudmouthed miligant vegans.
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Millganters like me. Fish yummy no cheese seagan usually vegan unless feeling sorry for myself then i let myself eat chicken or seafood.
I have a hard time with both "milligant" vegans and loudmouthed meat-eaters who insist everyone should eat meat.
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I wish they made a dinner for the Whole Food diet ( all vegetables, no oil, no dairy, no salt, no sugar). Seams like chiefs cannot cook without oil. Saute with broth or water does the same as sauteing with olive oil.
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@Joyce Benkarski North Port Florida
Is olive oil not a vegetarian product?!
In the article, even mushrooms are considered vegetarian, although they are neither plants nor animals.
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Joyce, sautéing with broth or water is nothing like sautéing with some type of fat. Try sautéing raw veggies in water. You get a soggy heap of cooked bland veggies. Now try cooking them in oil or butter and their flavors are enhanced by the fat, making them tasty. Plus, they can be browned, crisped and even carmeiized using fat and changing temperatures and time lengths. You cannot do that with broth or water. Have you ever cooked anything to try your “advice” out?
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@Joyce Benkarski
The definition of sauté means to "fry quickly in a little hot fat."
I think this is where a little knowledge about chemistry in the kitchen could come in handy, which I am the first to admit I have known of (knowledge of chemistry).
But I just don't believe one can fry veggies quickly in a little hot water or broth. I would tend to think the end product would be veggies that were more steamed than fried in hot water or broth.
Good luck with your search for a recipe that works for you.
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Thanksgiving has always been my favorite holiday because what has always been paramount in my heart about this holiday is giving thanks and being appreciative of the many blessings one has in life. Helping out in a local soup kitchen every week rather than on just Thanksgiving can enrich more lives than imaginable.
That said, the photos of these delicious looking items are spectacular. Who really needs a turkey or ham or goose when something like vegetarian mushroom Wellington or mushroom lasagna can grace one's table?
Gosh, every dish looks as mouthwatering delicious as it is inviting. That cranberry curd tart looks really, really good.
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