Vegetarian Star

Mark Bittman coined the phrase “vegan until 6,” because he didn’t want to give up eating meat completely, but knew given the impact animal products have on the planet and his body, he had to do something.

Although he doesn’t give hints as to whether he’ll pass on the turkey this Thanksgiving, as part of the New York Times Well blog series featuring vegetarian recipes every day from now until Thanksgiving, Bittman has offered his recipes for Black Kale and Black Olive Salad, Apple Slaw, Raw Butternut Squash Salad with Cranberry Dressing, Couscous Salad with Dried Cranberries and Pecans.

Whether you’re a vegan, vegetarian or flexitarian planning the Thanksgiving menu, there’s room for at least one of these dishes on the table.

“If at any stage of the day, at any meal you eat, you ask yourself if you can substitute a minimally processed plant food, then you’ve made the right decision,’’ Bittman said. “There’s rarely an instance where eating a fruit or vegetable or legume is a bad idea.”

Get the recipes for the good ideas at the New York Times.

Photo: PR Photos

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