Vegetarian Star

The New York Times‘ “Well” blog has featured a vegetarian Thanksgiving series, highlighting chefs, recipes and ideas that will help the meatless Thanksgiving cook prepare for the holidays.

Well kicked off its 2012 series with vegan chef Chloe Coscarelli, cookbook author known for winning the 2010 series of Cupcake Wars with her dairy-free, egg-free desserts.

Coscarelli gives hints for cooking vegan, plus several recipes.

If you were the only vegetarian in your household growing up, Thanksgiving may have meant baking frozen pizza with basic vegetables.

This year, if the same applies, you can enjoy a more gourmet version of your college-aged dish, Coscarelli’s Roasted Apple, Butternut Squash and Caramelized Onion Pizza.

“It’s more about finding other flavors,” Coscarelli said. “That’s a huge principle of my cooking and my recipes. I’m not throwing a bunch of fake cheese and fake meat on top of something and calling it a pizza.”

As an alternative to vegan mashed potatoes, try the fancier Coconut Mashed Yams With Currants.

If you’re really excited to get the entire family involved, cook the Southern Skillet Black-Eyed Peas and Cauliflower With Quick Biscuits with maple “Butter” as a way of showing everyone a delicious protein-rich dish doesn’t have to include turkey.

Grab the recipes for all of Coscarelli’s vegetarian Thanksgiving ideas at the New York Times.

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