Top Picks for the Vegetarian at your Thanksgiving Table

Pumpkin, by Cindy Ott
In this lively narrative, Ott goes far past pies and lattés to explain the role of this all-important squash throughout American history, focusing initially on the pumpkin’s role in the first Thanksgiving, and, ultimately, on the rural and urban fixation with the peculiar squash, as evidenced through festivals, contests, and elaborately carved jack ‘o’ lanterns. It’s entertaining, enlightening, and in the event of a spontaneous craving, you might want to keep the whipped cream handy (eating directly from the can is allowed).

Animal, Vegetable, Miracle, by Barbara Kingsolver (with Steven L. Hopp and Camille Kingsolver)
Don’t be fooled by the simple title, for herein is an informed, hard-hitting journal that deftly expresses the joys and tribulations in the year that Kingsolver, along with her husband, Steven, and her teenage daughter, Camille, vowed to live exclusively on food either raised in their neighborhood or grown in their backyard. Boasting quirky chapter titles like, “Waiting for Asparagus” and “Smashing Pumpkins”; recipes; and ruminative sidebars from environmental biologist Steven covering topics including finding local farmers and understanding organic produce pricing, Animal,Vegetable, Miracle is an excellent reminder to live—and eat—deliberately.

The Forest Feast: Simple Vegetarian Recipes from My Cabin in the Woods, by Erin Gleeson
As easy on the eyes as it is on the tummy, this unique cookbook, brimming with recipes, watercolors, and photographs, is a double-whammy. Culled from Gleeson’s popular blog of the same name, The Forest Feast features mouthwatering vegetarian dishes simple enough for weeknights, as well as options that would make an elegant addition to any entertaining table.

The Heart of the Plate: Vegetarian Recipes for a New Generation, by Mollie Katzen
In 1974, The Moosewood Cookbook changed the way America looked at vegetarian meals. More than 40 years later, Katzen has amazed us once again with her sharp wit and inimitable creativity. Filled with fresh, simple entrees that celebrate texture, color, aroma, and, above all, flavor, The Heart of the Plate will quickly become an olive oil–smudged favorite.

Whole: Rethinking the Science of Nutrition, by T. Colin Campbell
Several years ago, Campbell provided a convincing argument for a whole food, plant-based diet in The China Study, and in Whole, we learn the science behind the study (just as the subtitle suggests). By taking us on a stimulating post-snack journey through the human body, Campbell demystifies the complex chemical reactions and interactions that immediately occur as part of our digestive process. Our eating habits matter, and no account makes that plainer than Whole.

Eating on the Wild Side: The Missing Link to Optimum Health, by Jo Robinson
In this groundbreaking cookbook, Robinson argues that, for more than 10,000 years, humans have been preparing and consuming vegetables incorrectly. Are canned tomatoes healthier than fresh ones? Does tearing up romaine increase its antioxidants? In addition to offering new theories on vegetable preparation, Robinson explains why optimizing our food is essential. Get ready for the revolution!

Creamy and Crunchy: An Informal History of Peanut Butter, the All-American Food, by Jon Krampner
If the brief, marketing-focused blurb on the side of the Skippy jar leaves you wanting, then you’ll delight in this lively history of America’s favorite spread. From the fields to the supermarket—and from sandwiches to dessert—Krampner narrates the colorful journey of this pantry staple, and the result is a cultural history of twentieth-century America that is the first of its kind.