Casual carnivores imagining a vegan Thanksgiving might picture something like this: a grayish “mock” turkey, dry spongy stuffing, and cookies that taste like sawdust. Vegan cooking has made great strides in recent years, but it still feels like a bit of a buzzkill to insist upon being vegan at Thanksgiving. That is, until you've seen Robin Asbell'scompilation of vegan recipes, Big Vegan. We spoke with the chef, food writer and cooking teacher about her new (big) book with 350 meat-free, dairy-free, recipes.
And (to play the devil's advocate) we rediscovered our earlier conversation in defense of lard with longtime food writer and blogger Regina Schrambling (click herefor a link to her blog).
