Andrew Scrivani for The New York Times Raw Butternut Squash Salad With Cranberry Dressing
The New York Times food writer Mark Bittman sometimes calls himself a “less-meatarian’’ to explain how his diet has changed over the years.
Mr. Bittman, the author of the new “Food Matters Cookbook: 500 Revolutionary Recipes for Better Living,’’ has adopted a mostly plant-based diet, but because he doesn’t want to give up meat or other animal products entirely, he’s only a vegan before dinner. At the evening meal, he eats whatever he feels like eating. Mr. Bittman also likes the term “conscious omnivore,’’ which he first saw on the blog Vegan.com.
“I quite like the term,’’ says Mr. Bittman. “Eat what you want to eat, but do it in an intelligent way that’s consistent with what we know is going to allow for good health and sustainability.’’
In the new cookbook, Mr. Bittman shows how easy it is to cut back on animal products and processed foods without sacrificing flavor or the pleasures of eating. For Well’s Vegetarian Thanksgiving series, Mr. Bittman offers four recipes, including a sophisticated black kale and olive salad, a crunchy apple slaw, a surprising salad made with raw butternut squash and a simple couscous and cranberry dish that will look at home on any holiday table.
All the dishes are easy steps toward a more sustainable way of eating, he says. “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,’’ he says. “There’s rarely an instance where eating a fruit or vegetable or legume is a bad idea.’’
See all Mr. Bttiman’s recipes below, and be sure to check out our interactive recipe page featuring all the dishes in the Well Vegetarian Thanksgiving series.
Andrew Scrivani for The New York TimesMark Bittman’s
Black Kale and Black Olive Salad
Black kale, which is actually dark green, is also called Tuscan kale or lacinato kale. “It’s so good for you and hard to go wrong with it,’’ says Mr. Bittman.
1 large bunch black kale (about 1 pound), cut into thin ribbons
1/2 cup black olives, pitted and chopped
1/4 cup grated Parmesan or other hard cheese
1/4 cup olive oil
2 tablespoons sherry vinegar
Salt
Black pepper
1. Combine the kale, olives and cheese in a large bowl. Drizzle with the oil and vinegar, sprinkle with salt (not too much) and lots of pepper, and toss.
2. Taste and adjust the seasoning if necessary. Serve immediately or refrigerate for up to an hour.
Yield: 4 servings.
Andrew Scrivani for The New York TimesMark Bittman’s
Apple Slaw
This dish of chopped radishes, cabbage and apples creates a fresh, crunchy and juicy salad for your table.
1/4 cup olive oil
1 heaping teaspoon Dijon or other good-quality mustard, or to taste
1 tablespoon lemon juice
1 tablespoon honey
2 cups cored and shredded red cabbage (about 8 ounces)
2 medium Granny
Smith or other tart, crisp apples, cored and shredded or grated
8 radishes, chopped
1 red onion, chopped or grated
Salt
Black pepper
1/2 cup chopped fresh parsley
1. Put the oil, mustard, lemon juice and honey in a large bowl and whisk until well combined.
2. Add the cabbage, apples, radishes and onion and toss until thoroughly combined. Sprinkle with salt and pepper and refrigerate until ready to serve. (It’s best to let the slaw rest for an hour or so to allow the flavors to mellow. You can let it sit even longer, up to a few hours, before the apples start to discolor; just drain the slaw before continuing.)
3. Just before serving, toss with the parsley. Adjust seasoning to taste.
Yield: 4 servings.
Mark Bittman’s
Raw Butternut Squash Salad With Cranberry Dressing
“People aren’t accustomed to eating raw butternut squash,” Mr. Bittman says. “But when it’s grated, it has this wonderful, crunchy quality, and it’s also very pretty.”
1/2 cup fresh or frozen cranberries, picked over and rinsed
3/4 cup orange juice
1 tablespoon minced ginger
3 tablespoons olive oil
1 tablespoon honey
Salt
Black pepper
1 butternut squash (about 1 1/2 pounds), peeled and seeded
1. Combine the cranberries, orange juice and ginger in a small saucepan over medium-low heat. Cover and cook, stirring occasionally, until the berries have begun to break, 10 minutes or so. Remove from the heat and add the oil, honey and some salt and pepper. Stir until well combined.
2. Meanwhile, grate the butternut squash by hand or in a food processor. Transfer the squash to a large bowl, add the warm cranberry dressing, and toss to combine everything. Serve warm or at room temperature. (Or cover and refrigerate the salad for up to several hours; bring to room temperature before serving.)
Yield: 4 servings.
Andrew Scrivani for The New York TimesMark Bittman’s
Couscous Salad With Dried Cranberries and Pecans
This combination of pecans, cranberries and couscous has the feel and flavor of a classic Thanksgiving dish. It can also be made a day in advance.
1 cup couscous, preferably whole wheat
Salt
2 large carrots, grated
1/2 cup chopped pecans
1/2 cup chopped dried cranberries
1/4 cup chopped scallions
1/4 cup olive oil, or more as needed
Grated zest and juice of 1 lemon, or more
juice as needed
1 teaspoon coriander
Pinch of cayenne, or to taste
Black pepper
1/2 cup chopped fresh parsley
1 tablespoon chopped fresh sage, or 1 teaspoon dried
1. Put the couscous in a small pot and add 1 1/2 cups water and a pinch of salt. Bring the water to a boil, then cover and remove from the heat. Let steep for at least 10 minutes, or up to 20.
2. Put the slightly cooled couscous in a large salad bowl along with the carrots, pecans, cranberries, scallions, oil and lemon zest and juice, and sprinkle with the spices and salt and pepper. Use 2 big forks to combine, fluffing the couscous and tossing gently to separate the grains. (The salad can be made up to this point and refrigerated for up to a day; bring to room temperature before proceeding.)
3. Stir in the parsley and sage. Taste and adjust the seasoning, moisten with a little more oil and lemon juice as you like, and serve.
Yield: 4 servings.
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