This is our time of year! Our experience with creating delicious recipes that are made from vegetables suddenly becomes extremely valuable when Thanksgiving questions pop into your head: “What am I going to feed my nephew at Thanksgiving who decided that he was a vegetarian last month?” or “What is something that I can make that’s a little healthier than the usual traditional dishes, but still something everyone will love?” We’ve got you covered.

We say this is our time of year because we’ve been featured on the New York Times Well blog for a story titled “Southern Flavors on a Vegetarian Table” and in the Washington Post, which chose to feature our “Roast Beast,” a favorite recipe from our latest cookbook, The Chubby Vegetarian, as the centerpiece for their vegetarian Thanksgiving table last year. You can read our New York Times interview HERE and our Washington Post interview HERE. We’re happy that our recipes resonate with people and have the power to bring everyone together at the table.

Washington Post StoryOur vegetarian Thanksgiving theory is this: Make good food that everyone will love—good food that just happens to be vegetarian. Our cookbooks are bursting with ideas for you and your family. It’s not too late to order a copy via Amazon Prime, or as an eBook, or to locate a copy at your favorite local bookstore (here’s ours) just in time for the big meal. We appreciate your support and are so thankful for you, our fellow home cooks. Without you, there would be no Chubby Vegetarian.

Hope y’all have a wonderful Thanksgiving!