Is this trend simply recession flexitarianism, or should we expect to see more carrots, cauliflower, and parsnip bacon on menus next year, too? I asked Annie Somerville, executive chef at Greens restaurant and a California pioneer in meatless eating, what her predictions were for the coming 12 months. What's the future of vegetarianism? Find out when you read more.
Even if you aren't making an entirely meat-free meal, there are a number of ways you can still make the night's menu vegetable-driven without missing the animal protein.
To see chef Annie's best bets this yuletide season, keep reading!