Tara Duggan deserves credit for including vegan options in her pre-Thanksgiving article on pick up and
delivery (November 17). (I wish Michael
Bauer would let us know about vegan options in every review of restaurants he
writes. I think one reason for the negative stereotype of vegan dining is that people go too often to meat-heavy restaurants where their vegan friend can find only a side order of green beans or a salad with two or three key ingredients omitted.)
But Duggan gave Whole Foods' roasted cauliflower as a main course, and I can't say that was the pièce de résistance at our Thanksgiving
table, and neither was tofu, as Keith Fisher-Paulson expected it to be at the home of his friend who "as
part of his midlife crisis...turned vegan." (letter to the editor, November
22 )
My family ate at Millennium this year, where our three-course meal was preceded by
marinated crimini mushrooms, French lentil & pomegranate salad, herbed corn
bread, and pumpkin butter.
The
three courses included sweet & bitter greens with shaved fennel, watermelon
radish, satsuma mandarin, citrus & ginger vinaigrette, Mediterranean carrot
bisque with pistachio herb relish, and maple glazed roasted orange Kobocha squash
with creamy cashew wild rice and Meyer lemon risotto,
For dessert we had pecan caramel chocolate pie.
A
portion of what we paid for this lavish meal went to the Native American Rights
Fund.
Let's be thankful for a way of eating that is kind to animals and the planet.
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