To retain the best flavor over the long term, select the right carrots. The carrots you freeze should be as fresh as possible. If you grow them in your garden, try freezing them shortly after you pick them, preferably within two hours. Keep in mind that smaller carrots are usually more tender and flavorful. Do not use carrots that are dry or cracking – they will not hold their flavor or texture through the freezing process.

The process of freezing involves three main steps: chopping, blanching and chilling, and the actual freezing.

Carrots are best frozen in small pieces, but you can freeze very small carrots whole. Depending on the ways you plan to use them, you can, to paraphrase late-night infomercials, dice, slice or julienne. Start by cutting off the tops and tips. Peel the carrots and then chop into the desired shape and size.

Blanching is essential for most vegetables you are planning to freeze – the enzymes in the vegetable, if left unchecked, will eventually break down its nutrients and diminish its texture and taste. Blanching destroys the enzymes before the vegetables are frozen. Before blanching, fill a large bowl with ice and cold water and keep it handy.

To blanch chopped carrots, add them to a pot of boiling water, about 2/3 full, and cover. Blanch whole, small carrots for about 5 minutes, and chopped carrots for 2-3 minutes. Start counting the time as soon as you place them in the water. You can re-use the blanching water, but no more than five times.

Now for that ice water – as soon as the carrots are done, plunge them in the cold water to ensure they do not get overcooked. Keep them in the ice water for the same length of time that you blanched them. For example, if you blanched whole, small carrots for 5 minutes, you should cool them for 5 minutes as well.

Drain the carrots and then place them in the bag or container you are using for freezing. The type of container is up to you, but you should choose one that keeps out moisture and air to prevent freezer burn. If you use plastic bags, ensure that they are designed for use in the freezer. The Nutrition Resources department of Colorado State University states that good quality rigid plastic or glass containers are best, but also says that plastic freezer bags are good for freezing.

There are two freezing methods: dry pack and tray pack. With dry packing, you simply place the carrots in your chosen container, leaving head space for them to expand. In rigid containers you should leave ½” head space. Fill freezer bags only to within 3” of the top. To tray pack, place chilled, well-drained carrots in a single layer on a tray and let them freeze before packing. Tray packing leaves the carrots separate instead of frozen in one solid block, which can be better for measuring when you need them in a recipe.

You can keep frozen carrots for about ten to twelve months.

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Potatoes, like apples, come in many different varieties, and just like apples, each variety is better for certain uses. Each variety of potato has its own distinct name, color, taste, best-suited purpose, and texture.

The Many Varieties of Potatoes

All in all, there are over 150 different varieties of potatoes. They have names like AC Blue Pride, Fabula, Viking, Yukon Gold, and Russet (Idaho potatoes are this variety). When potatoes were first cultivated by South American Indians, they grew upwards of 250 different forms of this ground plant—more varieties than we see in today’s market, greenhouses, amateur botanists’ gardens, and scientific research gardens.

Although there are so many different types of potatoes to choose from, only a select number of them are grown, sold, and consumed in mass proportions.

The main varieties of potatoes you would find at your local grocery store, market, or prepared and cooked to perfection at your favorite restaurant are the ones that hold a real share of the market for sales and consumption. There are actually six main varieties of potatoes that make up the entire commercial market for this popular crop. Many varieties are not considered marketable because they are either prone to disease or simply don’t hold up well to shipping.

In North America, potatoes are generally separated into four basic categories: 1) Russet Potatoes, 2) Round White, 3) Round Red, and 4) Long White.

Russet potatoes: Also known as “baking potatoes,” “old potatoes,” and “Idaho” potatoes (because the state is a leader in their production), Russets are elliptical in shape with a brown, rough skin and numerous eyes. Russet potatoes also have a white flesh that is somewhat dry and “mealy” after being cooked. Their low moisture and high starch content make them an excellent choice for baked, mashed, and fried potatoes. Some well-known Russet varieties include Russet Burbank and Russet Arcadia.

Round White Potatoes: These medium-sized potatoes are also commonly called “boiling potatoes.” Round Whites have a freckled brown skin and waxy flesh that contains less starch and more moisture than the long white and Russet varieties. These qualities make them ideal for boiling, hence the name “boiling potatoes.”

Round Red Potatoes: These are very similar to Round White potatoes in almost every way, except their skin is a reddish-brown color. Round Red potatoes are commonly grown in the Northwest U.S., while Round Whites are often grown in the Northeast.

Long White Potatoes: These potatoes are similar in shape to Russets but have a pale, grey-brown skin that is thin and has barely visible eyes. Long Whites are sometimes known as “white rose” or “California long whites,” named after the state where they were first created. Long Whites are good for boiling, baking, or frying. The thumb-sized baby Long Whites that you might sometimes find on your plate are known as fingerling potatoes.

Another very common form of potato is Yellow Gold Potatoes, an example of the yellow-fleshed variety.

No matter which variety of potato you prefer—whether you buy the classic Russet potatoes from your local grocer or grow a new strain in your home garden—always remember that the potato is not a one-hit wonder. There are many different varieties out there for you to learn about and try.

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The Versatility and Popularity of the Baked Potato

Baked potatoes, sometimes called jacket potatoes, are simply the result of baking a potato. These potatoes are typically baked in a microwave or oven, but they can also be cooked on a grill or even over an open fire, such as a campfire. You can wrap a potato in tin foil and place it in the hot coals of a fire to cook. Potatoes are one of the few foods that cook well in a microwave, and when covered, they retain most of their healthy nutrients. Because potatoes are easy to find, simple to prepare, and quite filling, the baked potato has become a popular dish around the world.

To prepare a baked potato, the recommended oven temperature is 350 degrees F. As for the age-old question of whether to wrap your baked potato in aluminum foil, the answer depends on your preference: the foil retains moisture, while leaving the potato uncovered results in a crispier texture. Regardless of your method, remember that the potato is fully cooked when it reaches an internal temperature of 210 degrees F. Once your potato is done, there are two common ways to enjoy it: either by removing the skin to eat the softer, moister potato core or by enjoying the crispy (or non-crispy) skin, depending on how it was cooked.

When it comes to baked potatoes, it’s not so much the “hot potato” itself that gets your mouth watering and taste buds jumping, but rather the added spices and toppings that make it a true treat. Common ingredients include sour cream and chives, mushrooms, cheese, butter, bacon bits, and sometimes beans. As with most potato dishes, salt is often added to complete the flavor masterpiece that makes up a baked potato. These extra ingredients are what really make the baked potato so popular, and they also contribute to its irresistible taste. I can just picture the creamy toppings and spices floating on top of a baked potato, much like gravy over mashed potatoes. Mmm, potato goodness!

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So, what makes a person decide to become a vegetarian?

Ethical

According to a 2008 study by the Vegetarian Times, 3.2% of Americans are vegetarians, 54% for reasons involving animal welfare.

In only two generations, the family farm has been nearly eliminated and replaced by factory farming. In the book Eating Animals, by Jonathan Safran Foer, it is stated that 99% of animals eaten in the United States are factory farmed. These enormous industrial complexes have been designed for productivity, at whatever costs. Animals raised in factory farms have been genetically altered to emphasize desirable qualities–more meat raised in less time.

Muscles and fat on these animals are growing at faster rates than their bones, so factory farmed animals suffer from a number of painful conditions. Raised giant indoor facilities, factory farmed animals live amongst thousands of others, all packed in a single building. In tight quarters, chronically unhealthy animals rarely–if ever–see natural daylight. Even “cage free” and “organic” animals don’t lead happy or natural lives. The average cage free egg laying hen lives in the equivalent of an 8.2 inch square of space.

Factory farms maintain complete control over the environment where these animals are born and die. Exposure to light and food is perfectly timed in order to manipulate the animal’s natural cycles. At the end of their lives, animals are transported to slaughter facilities where they may be killed in a variety of ways that are both gruesome and not always effective–many animals slip through the killing stage of slaughter dazed, but still alive, only to finally die in the latter stages of the process.

In addition, it’s not only the animals who suffer in these facilities. The average factory farm has a 100% worker turnover rate.

Unfortunately, factory farms are necessary to feed the population of the US with its current dietary habits. Family farms cannot produce meat at the rate of factory farms–cannot even come close. Purchasing meat raised by responsible farmers where animal welfare is a consideration and priority is very difficult.

Environmental

A quote from “Eating Animals”: “Animal agriculture makes a 40% greater contribution to global warming than all transportation in the world combined; it is the number one cause of climate change.” These statistics are backed by studies by the UN and the Pew Commission. Foer goes on to state that “omnivores contribute seven times the volume of greenhouse gases that vegans do.” Likewise, a recent report released by the UN determined a world-wide shift toward veganism would be necessary to combat climate change.

Foer states elsewhere in his book that even the fishing industry has huge environmental effects. For example, the average shrimp trawling operation will produce huge amounts of “bycatch”–unintended sea life caught in the search for the targeted seafood. In some operations, for every one pound of shrimp caught, 26 pounds of bycatch are thrown back into the sea, dead and dying–much of which are endangered species.

Health

Many people who eat meat ask if vegetarians consume enough protein to remain healthy. The American Dietetic Association claims that vegetarian diets, when well planned, are healthful and appropriate for all stages of life, even for athletes. The 2009 ADA press release states that “vegetarian diets are often associated with health advantages including lower blood cholesterol levels, lower risk of heart disease, lower blood pressures levels and lower risk of hypertension and type 2 diabetes”. The ADA claims that vegetarians experience lower rates of cancer, and that vegetarian diets are “lower in saturated fat and cholesterol and have higher levels of dietary fiber, magnesium and potassium”. All indications are that vegetarianism is at least as healthy, if not more healthy, than eating an omnivorous diet.

Meanwhile, Jonathan Safran Foer claims that an unfortunate necessity in factory farms is the regimen of antibiotics that keep these sickly animals alive until slaughter. There are concerns that these regimens of antibiotics are contributing to the development of antibiotic resistant pathogens and the prevalence of animal-to-people transmitted viruses like bird flu.

Shifting Toward Vegetarianism

If you’re interested in becoming vegetarian or reducing the amount of meat in your diet, there are many meat substitutes on the market that allow new vegetarians to eat many of their favorite meat-based recipes. Grocery store chains like Whole Foods offer a wide selection of meat substitute products for nearly every kind of meal. Meat substitutes are also available in many big name supermarkets, in the refrigerator and frozen food sections. Some of these meat substitutes closely simulate the taste and texture of meat. However, non-vegetarians making the shift toward vegetarianism must accept that not all their meals will taste the same. Some recipes will likely be left behind, but new favorite recipes will inevitably take their place. Vegetarians often reach out to new vegetables and new recipes that they otherwise would never have tried, in order to broaden their dietary horizons.

The choice to become a vegetarian can be difficult, and it’s not for everyone. Eating meat is a natural human inclination. People who wish to continue to eat meat but who want to affect change can contact their government representatives supporting reforms to the meat industry. By educating themselves and the public, and by purchasing meat from responsible farmers, consumers can affect the market and the meat industry practices. There’s a meal delivery that you can contact when you want a vegan food delivered to your house door to door.

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Although we refer to them as sweet potatoes, their proper name is Ipomoea batatas. In reality, they are only distantly related to the familiar potato (Solanum tuberosum). The sweet potato is a crop plant whose large, “sweet tasting” starchy roots give it the standing of an important root vegetable. When you hear talk of “sweet potatoes” in North America, you may also hear them referred to as “yams.” When sweet potatoes were introduced to the Southern U.S. decades ago, producers and distributors wanted to distinguish between the orange-fleshed sweet potatoes and the more traditional white-fleshed varieties. To do so, they adopted the name “yam” from an African word that means “starchy plant.” And the name has stuck ever since. However, the “sweet potato” is even more distantly related to the actual yam than it is to the potato.

Origins and Growing Conditions of Sweet Potatoes

The origin of the sweet potato is similar to that of the potato, as both are native to South America. The sweet potato is originally from the tropical Americas and was first domesticated there at least 5,000 years ago. They spread quickly throughout the region and even into the Caribbean. Before Western exploration, sweet potatoes were also present in Polynesia, a group of over 1,000 islands scattered across the southern and central parts of the Pacific Ocean. How exactly they arrived on these islands has been the subject of much debate. Today, sweet potatoes can be found growing in tropical and warm temperate regions where there is enough water to support their growth. In North America, North Carolina is the leading state in sweet potato production, providing around 40% of the annual U.S. crop.

Sweet potatoes are sometimes considered “the small farmer’s crop” because they are very easy to grow. Although they do not tolerate frost, sweet potatoes thrive in many farming conditions. They have few natural enemies, which means pesticides are rarely needed, and they can grow in poor soil with little fertilizer. They are also easy to plant because they are sown by vine cuttings rather than seeds. Additionally, their rapidly growing vines shade out weeds, so farmers do not have to spend much time weeding and can focus on other crops. In tropical areas, they can simply remain in the ground and be harvested as needed. Not only does their ease of cultivation make them popular, but their sweet taste and high nutritional value also make sweet potatoes an excellent food choice. Along with their starch, sweet potatoes are rich in dietary fiber and contain vitamins A, C, and B6.

In 1992, the Center for Science in the Public Interest conducted a study comparing the nutritional value of various vegetables to that of the sweet potato. By examining factors such as fiber content, the quality and amount of complex carbohydrates, protein, and the levels of vitamin A, vitamin C, calcium, and iron, the sweet potato was ranked as the most nutritious vegetable. Sweet potatoes with dark orange flesh, often referred to as “yams,” contain more vitamin A.

There are seven major varieties of sweet potato, including Jersey, Kotobuki (Japanese), Okinawan (which is purple in color), Papa Doc, Beauregard, Garnet, and Jewel. The last three are often mistaken for “yams” in the United States.

This wraps up everything you need to know about the sweet potato. After doing my research, I’ve come to realize that it’s not just a special side dish at family holiday gatherings, but rather a highly nutritious vegetable that I should eat more often. You might want to do the same. After all, the more color in your diet, the healthier you’ll be. I can’t think of too many foods that are the color orange, except for oranges, of course. So go ahead and try some more sweet potatoes—or “yams,” if you will. Here’s a recipe to get you started.

Mashed Sweet Potatoes with Honey

Sweet potatoes are cooked and mashed with honey, brown sugar, butter, and milk, then baked in the oven with marshmallows.
Ingredients:

2 cups warm mashed sweet potatoes
1/4 teaspoon salt
1 tablespoon light brown sugar
2 tablespoons honey
2 tablespoons butter
1/2 cup milk
1 cup miniature marshmallows
Preparation: Blend sweet potatoes, salt, brown sugar, honey, butter, and milk. Spoon into a buttered 1-quart casserole. Top with marshmallows. Bake at 350° until marshmallows are browned.

Serves 4.

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Ever since I was a little kid, I’ve loved potatoes—particularly in the form of mashed potatoes, the ultimate comfort food. Then, of course, there are French fries, and last but certainly not least, when they’re cooked as scalloped potatoes. These tasty treats take me back to family dinners, fast food stops, and holiday gatherings, where they were always part of the meal. Each form of potato brings back not only great memories but also the joy of shared experiences. Other popular potato dishes include baked potatoes, boiled potatoes, and steamed potatoes.

A lot of people may think there’s just one kind of potato, but in fact, there are many varieties. Take the sweet potato, for example, which is often reserved for holidays like Thanksgiving and Christmas but is less common in everyday meals.

Fascinating Potato Facts

Here are some interesting potato facts that might surprise you! Read on to discover their origin and their place in the world. By clicking on any of the highlighted words, you can explore more about potatoes and related topics.

i) Potatoes are the world’s fourth-largest crop in terms of fresh produce, following rice, wheat, and maize (corn). They are also the largest crop in the world from the tuber family. While we often associate potatoes with Europe, the first potatoes actually originated in South America. After European contact with the Americas in the 1400s and 1500s, the potato spread worldwide, becoming the essential staple we know today.

ii) In 2005, the worldwide production of potatoes reached approximately 710 billion pounds, equivalent to the weight of around 2,700 CN Towers! Potatoes are the fourth-highest production crop globally, although the high water content in fresh potatoes can inflate these figures compared to other crops.

iii) Potatoes are often labeled as “empty calories,” but that’s a misconception. While they are primarily known for their carbohydrate content, potatoes are also rich in vital nutrients. The carbohydrates in potatoes are mostly starch, some of which is resistant to digestion, acting similarly to fiber by providing bulk, promoting colon health, and helping you feel full. A medium-sized potato with the skin provides nearly 50% of your daily vitamin C needs, around 20% of your potassium, and 10% of vitamin B6. Additionally, potatoes contain trace amounts of thiamine, riboflavin, folate, niacin, magnesium, phosphorus, iron, and zinc. The skin is also a great source of fiber, providing as much fiber as whole grain bread, cereals, and pasta. While the skin holds about half of a potato’s fiber, more than 50% of its nutrients are actually found inside the potato. How you cook potatoes can also impact nutrient availability. New potatoes, which have fewer toxic chemicals, are the most nutritious, while older, peeled potatoes tend to have a lower nutritional value.

iv) Potatoes are incredibly versatile in the kitchen. They can be served with or without the skin, whole or chopped, seasoned or unseasoned. Most potatoes need to be cooked to break down the starch. While most potato dishes are served hot, some, like potato salad and potato chips, are served cold. Common potato preparations include: mashed potatoes, baked potatoes, French fries, potato chips, boiled or steamed potatoes, roasted potatoes, scalloped potatoes, home fries, hash browns, stews, and even grated potatoes in dumplings. Potatoes can also be microwaved with minimal loss of nutritional value. Many iconic dishes, such as Britain’s Shepherd’s Pie and French poutine, are based on potatoes.

v) Potatoes can also be toxic if consumed improperly. They contain glycoalkaloids, compounds that can cause headaches, diarrhea, cramping, and in extreme cases, even coma or death. However, poisoning from potatoes is rare. Cooking potatoes at high temperatures, which is typical, helps destroy these toxic compounds. Researchers are working on breeding potatoes with lower glycoalkaloid content. In the past, potatoes caused harm in a different way—during the Irish Potato Famine in the 19th century. A crop failure, caused by a fungus, led to a catastrophic food shortage, with nearly 1 million people dying from starvation and 2 million emigrating. Ireland’s population still hasn’t fully recovered from this tragedy.

vi) When potatoes are freshly harvested, they are cured to thicken their skins. Before curing, the skin is delicate, and these “new potatoes” are said to have superior flavor. Once harvested, potatoes are either consumed by the farmer or sent for packaging and storage. The storage process is complex, as potatoes need to be kept in specially designed environments to prevent spoilage.

Well, that was a lot of information about potatoes! I hope you’ve discovered something new about these little spuds. For more details, click on the bolded links to learn even more about this fascinating vegetable.

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Over time, you’ll likely build a full library of cookbooks, and you’ll find that different cookbooks are useful for different occasions. This list has been created to cover a range of cookbooks that are helpful for various situations.

These cookbooks are meant to provide a starting point for your vegetarian cooking library. As you become more aware of your tastes, you’ll discover more cookbooks that suit your preferences. Be sure to browse cookbooks at bookstores or check out cookbooks from your local library. Pay attention to the qualities you like in your current cookbooks, and look for those features when considering new ones.

Vegetarian Cooking for Everyone, Deborah Madison

Deborah Madison’s extensive 700+ page volume of vegetarian dishes is a comprehensive and indispensable cookbook for vegetarian cooking. The book includes a detailed introduction that covers essential information like how to create a nutritious vegetarian diet, which wines pair best with various vegetables, how to plan a vegetarian holiday menu, and extensive descriptions of seasonings, spices, knife techniques, and basic cooking methods.

The book also includes recipes for just about everything you could ever want to make—and many things no one thinks to make, like mayonnaise, flavored butters, dressings, and different types of vegetable stocks. Madison’s book is thoughtfully laid out, with tips and facts printed in the margins next to the recipes. The sturdy pages are not glossy, making them perfect for note-taking.

It’s hard to imagine there are recipes missing from this book. However, many of the recipes are so basic and simple they almost seem obvious. The text is long, with most pages containing two or more recipes. The directions are usually astonishingly simple, often described in just one or two paragraphs with clear and concise language. Beginner cooks will appreciate the simplicity of most recipes.

There are only a few downsides to this book. If you’re someone who enjoys seeing a lot of pictures in your cookbooks, this one offers very few, and those it does feature have a vintage aesthetic, almost as if they were taken in the 1970s.

Some cooks might also feel overwhelmed by the sheer volume of information in this book. With so many recipes to choose from, it can be difficult to decide where to start—especially since Madison does such a great job making each recipe sound both delicious and easy to prepare.

What’s Cooking Vegetarian, Jenny Stacey

This is a solid, reliable cookbook—a great addition to your regular collection. It includes a dessert section at the back, an appetizer section at the front, and a wide variety of delicious entrees in between. The book is full of recipes that are sure to become family favorites, including many basics like pizza, refried beans, enchiladas, and pasta dishes.

The full-color photographs give you a clear idea of what to expect from each dish. The directions are well-presented and easy to follow. Over time, you will likely make adjustments to some of the recipes as you discover what works best for you, but each recipe serves as an excellent starting point.

The Best of the Kitchen Library, Vegetarian, Williams Sonoma

This attractive, well-made book is filled with a variety of useful everyday recipes, but with an added flair—such as olive oil mashed potatoes and spicy grilled eggplant. Many of these recipes are great for daily use and could easily become family favorites. Although you might not use every recipe, this book will broaden your culinary horizons and introduce you to some ethnic cuisines, including Middle Eastern and Mexican dishes.

It also includes some more elaborate recipes perfect for special occasions, like sweet potato pudding, zucchini frittata, and wild rice and blue cheese skillet soufflé. The vibrant photographs make every recipe look enticing, while also providing creative presentation ideas. While this book is primarily vegetarian, many of the recipes are vegan or easily adaptable to vegan diets. Most of the recipes are made with ingredients commonly found in your kitchen, so you won’t have to make a special trip to the grocery store just to prepare a dish.

Fresh and Simple Vegetable Dinners, Better Homes and Gardens

The biggest advantage of this compact vegetarian cookbook from Better Homes and Gardens is that the recipes can be prepared quickly and with minimal difficulty. At fewer than 100 pages, this book features one recipe per page, with wide margins that provide plenty of space for notes or changes. Many recipes are accompanied by full-page color photographs. Since the number of recipes is limited, you won’t find yourself flipping through endless pages overwhelmed by options. This book is especially helpful for those with limited time, as most recipes are designed to be prepared in under 45 minutes. The estimated cooking time is noted at the top of each recipe.
Some readers might complain that some of the ingredients are not commonly kept in the kitchen. However, as you become more familiar with these easy-to-prepare, creative recipes, you may start keeping these ingredients on hand more often.

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How could I make vegetarian Thanksgiving meal without meat?

On a day to day basis, I have usually found being a vegetarian relatively easy, but tradition has more value around holidays, and for a holiday that revolved around a meal, changing the menu was heartbreaking.

Vegetarian Main Dishes

Last year before Thanksgiving, I went to a local grocery store in search of a meat-substitute roast for the holiday. I asked the clerk at the store where I could find the Tofurky roasts and the confused teenager lead me to a large display of turduckens. FYI: although the product names sound similar, there is a HUGE difference between a Tofurky and a turducken. You should not feed a turducken to a vegetarian.

This story is just a good illustration of the way that the non-vegetarian world finds the vegetarian diet somewhat mystifying. If you’re inviting vegetarians over for Thanksgiving meal, or if you’re a new vegetarian trying to cook your first Thanksgiving meal, advanced planning and a little education will take some of the stress out of the event.

Tofurky roasts are probably the most popular main dish among vegetarians. Tofurky is a company that makes meat-substitute products for vegetarians. These products include sandwich meats, sausages, franks, links, and other vegetarian and vegan foods meant for everyday normal food consumption. Tofurky also makes a number of meat-substitute dinner roasts aimed primarily at holiday consumption. Tofurky roasts have a smokey flavor and a sort-of meat-like texture that some people love and some people hate. If you’re wondering what the Tofurky roast tastes like, Tofurky hickory smoked deli slices are similar in flavor and can be found in the vegetarian refrigerator section in supermarkets.

If you’re a new vegetarian and you’re trying Tofurky for the first time, try to suppress any expectations that the Tofurky will taste like real turkey. Despite its name, Tofurky really isn’t that much like turkey meat. The texture and flavor is different. After years of eating Tofurkys, I love this main dish, but my first few vegetarian Thanksgivings were disappointing because I couldn’t shake the nagging feeling that Tofurky was just a bad imitation of turkey, when in actuality, Tofurky isn’t an imitation turkey at all. Tofurky is its own thing.

Tofurky roasts may be marinated, wrapped in foil and baked in an oven, just like a turkey. My family roasts potato chunks and carrots in the foil with the Tofurky. To bake a Tofurky roast, read the instructions on the box ahead of time. The roast will need to be thawed in advance, so don’t wait for the morning of Thanksgiving to pull the Tofurky out of the freezer.

Tofurky is not the only meat-substitute company that makes meat-substitute roasts. For several years I experimented with different types of vegetarian roasts. Some I liked better than others, some I even liked better than Tofurky, but the downside I discovered was that many companies that made vegetarian roasts did not last more than one or two years. No sooner had I discovered a company with a product I liked, than the company would be gone and the product no longer available. Now I prefer to stick with Tofurky because I’m used to the product and Tofurky roasts are available from one year to the next. With a special meal like Thanksgiving, I don’t like to take chances with an unknown product.

Some vegetarians don’t like the Tofurky roasts, prefer some other main dish, or prefer to make their home-made roasts from nuts, breadcrumbs, grains, seeds, vegetables and other vegetarian items. If you’re having vegetarian guests and you’re not sure, ask them they would prefer. They may have a recipe they particularly like, or a tradition of their own to share with you.

Side Dishes

Many traditional and popular Thanksgiving dishes are naturally vegetarian, or are easily made vegetarian. Buttered corn, mashed potatoes with gravy, rolls, roasted cranberry sauce, green bean casserole, sweet potatoes, roasted squash, pickles, nuts and stuffing can all be made vegetarian without too much alteration.

Be careful to substitute any meat broths for vegetable broth. If you make your gravy from a package, look for gravy that specifically calls itself “vegetarian”–most gravy mixes are not vegetarian. Don’t put bacon bits in the food (unless it’s not real bacon) or any other meat bits in foods meant for vegetarians. Additionally, sweet potatoes dishes made with marshmallow topping are not technically vegetarian, and neither is Jell-O, although not all vegetarians are aware that marshmallows and Jell-O are both made from gelatin, an animal product.

Desserts

This is the easy part–vegetarian desserts. Almost all desserts are naturally vegetarian. Remember that vegetarians are not vegans, and can eat dairy and eggs. Again, avoid anything that is made from gelatin–many pies like cheese cakes and mousses contain gelatin.

Vegetarian Advice and Etiquette

Many vegetarians are used to eating in the presence of meat and will not be offended if other guests at the table are eating meat dishes. Vegetarian dishes should be prepared without touching the meat dishes, although the two can be served side by side on a table.

If you’re not a vegetarian but you’ve invited vegetarians to Thanksgiving dinner, try to eliminate meat from any side dishes not dependent on meat as a critical ingredient. Make sure that vegetarians and non-vegetarians have comparable number of choices on the table, to make groups feel welcome.

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Understanding Cooking and Its Effects

It may seem a bit obvious, but to dive into this topic, we need to understand what cooking is—and what it isn’t. First, let’s kill the myth that raw foods are the natural human diet and are best for us. This is pure rubbish. There are only a few foods that humans can efficiently digest raw, such as certain fruits, nuts, and raw meat. While some vegetables can be eaten raw, they are tough on the digestive system. Most of what we eat would be inedible in its raw state, such as potatoes, rice, most grains, and most beans. Some are even toxic in their raw form, like kidney beans and rhubarb. Early on, Homo erectus discovered that cooking food greatly expanded the available sources of nourishment and helped ensure survival through difficult times, like droughts and ice ages. It also allowed us to colonize the entire planet, not just the African savannahs.

Cooking is the process of transferring heat energy into the tissues of food, causing chemical reactions that affect its texture, taste, and digestibility. The heat breaks down certain chemicals and renders them into more easily assimilated forms. A small loss of nutrients is unavoidable, as physics tells us you can’t get something for nothing. But the trade-off between a slight nutrient loss and the ability to digest food more easily—and access a wider range of food—is more than worth it. All cooking results in some nutrient loss, and food cooked to the same degree using any method—whether fried, boiled, steamed, or baked—will lose the same amount of nutrients. Heat is heat, period. The differences in methods come from how moisture, oils, and fats are absorbed or dehydrated during cooking.

Two of the most heat-affected nutrients are folic acid and Vitamin C. One of the favorite quotes from the pro-steam camp is that a USDA study showed steaming results in a 15% loss of folic acid and Vitamin C, while boiling leads to losses of 25% and 35%, respectively. However, the flaw in this argument is that the study didn’t consider the fact that boiling water can be used, along with the vegetables. The additional loss from boiling occurs because the nutrients leach into the water. They haven’t disappeared. You can use the leftover liquid as a base for stock or sauces, easily recovering the nutrients. Chefs and savvy cooks rarely toss out leftover liquids.

Another point the pro-steamers overlook is that steamed vegetables are usually cooked to a much lesser degree than boiled vegetables. Most veggies are steamed until they just start to become tender. Boiled vegetables, on the other hand, are typically cooked all the way through. There are also vegetables that simply don’t respond well to steaming. For instance, potatoes become sticky, starchy, and unappealing, while trying to steam raw beans can actually be dangerous. Steamed tomatoes quickly turn to mush (though they can be used in this form). The vegetables that respond best to steaming are fibrous and leafy, such as cabbage, Brussels sprouts, cauliflower, broccoli, carrots, corn on the cob, and celery.

Someone once said that if you tell a lie long enough, people will start to believe it. A perfect example of this is the myth that you can’t overcook food by steaming it. This fallacy has persisted for decades (though I don’t know why). You can easily disprove this yourself. Fire up your steamer and put some fresh broccoli in it. Cover it and leave it for an hour or two. When you return, you’ll find nothing but a greenish, mushy mess. No cooking method is immune to the risk of ruining food due to inattention or incompetence.

The choice between steaming and boiling vegetables ultimately depends on what you’re trying to achieve. Steamed veggies taste different from boiled ones, but not necessarily better. It depends on your preference. No food on the planet is more nutritious and extracts more from the ingredients than a pot of soup. Ounce-for-ounce, it provides more nutrition than anything else you can eat. However, steamed vegetables do tend to retain more color and texture, so if you want bright-green Brussels sprouts to accent the colors of your poached salmon, steaming is the way to go. Similarly, bright orange steamed carrots can complement your meal well. Broccoli is often steamed to retain its bright-green color, which quickly turns into a dull olive-drab green when boiled due to the chlorophyll leaching into the water.

The bottom line is this: cook your food the way you like it. Most meals contain far more nutrients than you need anyway, so I wouldn’t stress over the small amount you might lose with a specific cooking method. You’re likely to make it up with additions like bread, butter, side dishes, dessert, and whatever you drink with your meal. As far as I know, no one has died or suffered serious health issues directly attributed to steaming or boiling vegetables.

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Of course, corn in its present form did not exist in the Neolithic world. Corn, or maize, as it is properly known in the rest of the world, was a grass with small seeds enclosed in a hard bivalve pod. It was indigenous to Latin America. Around 12,000 B.C., an enterprising early Homo Sapiens decided to try cooking some of this grass to eat and discovered that the kernels ‘popped,’ became much larger, and were delicious. Another savvy person (probably a much more practical female) figured out that the plants could be transplanted closer to home, making the harvest much safer (remember those big cats). They also had the added bonus of being able to modify the plant through selective breeding. As a result, the kernels and cobs became bigger, sweeter, and softer, and humans learned to cook them in many different ways.

The earliest evidence of domesticated corn has been found in the Lowlands of the Balsas River Valley in South-Central Mexico, carbon-dated to around 8200 BC. By 1500 BC, corn had reached its recognizable form and quickly spread through Pre-Columbian North America, Mesoamerica, South America, and the Caribbean. It was a major staple food for all the cultures present in the Americas. Corn was transplanted and cultivated by Native Americans as far north as southeastern Canada, forever changing the landscape as they cleared huge tracts of forest to make room for their crops. For Europeans, the history of corn begins in 1492 when Christopher Columbus (born Salvador Fernandes Zarco, a Jewish mariner from Tomo, Portugal — how he became Christopher Columbus is another story, possibly for future publication) obtained some from the Native Americans in Cuba and brought it back to Europe. It spread through the rest of the world like wildfire.

Preparing Corn on the Cob for Grilling

For our purposes, an ear of corn has four main parts: the cob, the kernels, the silk, and the husk. The cob is the hard base that the kernels are attached to. The kernels are the actual grains that are consumed. The silk is the fine, hair-like filaments that lie between the kernels. The husk is the fibrous, multi-leaved bundle of sheaths folded around the outside of the ‘ear.’ There are several types of corn available, but for grilling, only one matters: sweet corn. There are other sub-varieties, such as super-sweet and enhanced super-sweet, but they are just genetic variations on sweet corn. There are too many subspecies to list here, but all work for grilling, so use your favorite variety. Mine is Snowbell white corn. Whatever type you use, it needs to be as fresh as possible, preferably picked within minutes from your own garden. The sugars in the corn begin to turn to starch as soon as the corn is picked, and within hours, an ear can lose as much as 50% of its sugar content. You can grill frozen corn on the cob, but it’s a very poor substitute. However, it’s better than no grilled corn at all.

There are two ways to grill corn on the cob: in its husk (my favorite way) or wrapped in foil. Each method has its advantages and drawbacks. When grilled in the husk, the corn retains all of its natural flavor, but it’s difficult to add any extra flavorings (not that it needs it) because they’ll drip out from between the leaves of the husks. Foil-wrapped corn may lose a small amount of character, but the foil seals in all the juices and flavors and allows for additional ingredients like olive oil, butter, and spices. Everyone has their favorite method, and both ways result in absolutely delectable grilled corn.

The secret to outstanding grilled corn, like most things, lies in how the corn is handled before cooking. Start by firing up the grill and letting it get hot. You want the fire only on one side of the grill so you can move the ears over to indirect heat after searing. While the coals are heating, prepare the ears. Peel off some of the outer layers of husk, leaving the last layer on for protection. Then soak the ears of corn in cold water, husks and all, for at least 15 minutes. This plumps the kernels and keeps them from drying out. Make sure the cobs are completely covered with water. After soaking, peel back the last layers of husk, leaving them attached at the bottom of the cob if you plan to roast them in the husks. Otherwise, take them off and discard them—or do what I do, dry them and use them to make tamales later. Now, peel the silk filament from between the kernels. Rinse the ears under cold water to remove any remaining silk, and pull the husks back over the corn (if you are roasting them this way). Now, they are ready to grill.

You can add a small bit of spice to the ears before cooking if desired, such as a little garlic, onion, oregano, butter, or olive oil. But do not add anything with salt in it, as this will make the kernels shrivel and dry out. Salt can be added after cooking. If grilling in the husk, pull the leaves back over the ears and secure them at the top with a piece of cooking twine or a strip of husk. Otherwise, wrap the ears tightly in foil.

Place the ears directly over the heat and turn them every few minutes to keep them from getting too charred on one side. After around 7 minutes, or a few turns, place the ears on the indirect heating side of the grill, or on the top shelf, and close the lid. Continue cooking for around 15 more minutes. If grilling in the husk, the corn is done when the husk picks up dark silhouettes of the kernels and begins to pull away from the ear at the tip. For foil grilling, simply time it. You can check the ears for doneness: if they are still very firm, wrap them back up and throw them back in for a few minutes. Do not overcook them; it is much better to undercook than overcook. If the ears flex easily when you pick them up, you’ve gone too far, and the corn will be mushy.

Use oven mitts to remove the corn. All that’s left is to peel the husks or foil and serve with lots of butter, margarine, and good cheer.

That’s really all there is to know about how to grill corn-on-the-cob to perfection. If you’ve never tried it, you’re really missing out.

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