Eat Like a Rabbit

Two great stories seem quite appropriate as kitchens all over the country seem to be gearing up for some spectacular activity. I hope you will find them entertaining and inspiring. And truthfully, I can see them as being useful long past the holidays.

Lynne of The Splendid Table posted a menu where turkey is optional because she felt sorry for vegetarians. I laughed out loud at that because I never feel sorry for myself.

Planet Green has 50 Ways to keep from wasting food. I thought they were brilliant and creative. I would have never thought about freezing eggs! Next time we're about to travel somewhere and I fear something will go bad, I'll be consulting this source for what to do to save my food.

If you're in town on November 22 and are looking for people who feel as strongly about their vegan food as you do, take a look at this scheduled event for the day. It's called Thanksvegan, which is a clever name for a luncheon and games for the children focusing on being compassionate toward animals during a season that is often focused on gluttony and turkey or ham.

The following are some vegan or easy-to-make-vegan recipes that you might want to bring to share.

• Make Pesto without Parm to top the spaghetti squash.
• Especially if it's kinda warm, consider bringing a chilled drink like this fruit smoothie with spinach.
• Butternut squash risotto takes advantage of the in-season veggie.
• Remember, the last issue of Gourmet Magazine has some vegetarian/vegan recommendations for Thanksgiving dishes.

I got my November Gourmet Magazine this week. The fact that I found this edition meeting my vegetarian creativity needs head-on makes the receipt of this last issue of the famed 60-year-old magazine more distressing.

For the first time, I came across a vegan dish-Vegan Chocolate Cheesecake. There's even a complete menu for a vegetarian Thanksgiving dinner. I'm intrigued by the carrot and beet soup that is made with water instead of chicken stock "so it's a delicious alternative to your vegetarian guests." And totally unrelated to Thanksgiving is the tempting pizza topped with yellow potatoes, yellow onions, and rosemary.

The November Gourmet will find itself being used often over the holidays and likely for many winters to follow. Might I suggest either researching some of the recipes on Gourmet.com or actually acquiring a copy of the mag at the newsstand? Keep in mind not all the recipes in the magazine are available online, and I am not sure I've seen all online recipes in the magazine. Do your research now as the website may not be available someday.

So long, Gourmet. What a fabulous finale!