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The article offers suggestions from Erin Gruetzman of Beilke Family Farm in Brooks, Oregon related to quick ripening of anjou pears, their processing for cooking, and preparation of several recipes using anjou pears including a smoothie, a grilled cheese sandwich, and toss cooked fusilli pasta.

A recipe for Veggie Lasagna is presented.

A letter to the editor is presented in response to an article related to orange dal recipe published in the October 2014 issue of the journal.

A letter to the editor is presented in response to the article "Short-Order Stews" published in the October 2014 issue of the journal.

An introduction is presented in which the editor discusses various reports within the issue on topics including Dutch oven cooking, sisters savory cobbler, and vegan jelly doughnuts.

The author discusses her experimentation with the combination of pomegranate seeds and peanuts in dips, marinades and sauces, along with her chef husband Andrew Dornenburg.

A letter to the editor is presented in response to the article "East Meets West" in the September 2014 issue.

The article focuses on butternut squash and discusses its use in making different recipes. It mentions that best butternut squash has taut skin and evenly colored, with no soft spots, as suggested by Sarah Woutat of Uproot Farm in Princeton, Minnesota. It also discusses how to make squash ready for recipes and recommends roasting butternut until tender to enhance its sweet flavor. It also offers recommendations for trying squash in salads and other recipes involving oats, peanuts and pecans.

The article presents an interview with Poughkeepsie, New York-based periodical's reader Alessandra Seiter, who discusses her motivation for being vegetarian, her favorite vegetarian eatery and her most treasured piece of cookware.

The article presents answers from several readers of a question related to their all-time favorite vegetarian Thanksgiving dish including Michelle Wagner Conniff, who makes tofu pot pie, Emma, who likes butternut squash lasagna, and Shannon Criniti, who likes butternut squash ravioli.

A letter to the editor is presented in response to the article "1 Food 5 Ways: Blueberries" in the July/August issue.

The article presents brief information on peppery rutabaga that bears resemblance to turnip, both belonging to the cruciferous clan, and mentions rutabagas coating in a food-grade wax to reduce dehydration and prolong shelf life, and also presents statement of Sharon Funderburk of Beartrack Farm.

The article presents a recipe for soups consisting of poblano chiles, pinto beans and cinnamon.

The article offers information on poblanos or chile peppers. It mentions that while buying poblanos, we should look for the ones which are firm and have a glossy skin free of cracks and suggests refrigerating poblanos in zip-top plastic bags. It discusses ways to remove the hard skin of poblanos by roasting them over a gas burner and then peeling off poblano's skin under cold running water. Also discussed is use of poblanos in various dishes including soups, salsa and salad.

An interview with cellist and performing artist Maya Beiser is presented. When asked why her new compact disc (CD) features rock music, she discusses how cello as an instrument can highlight elements in the music, which other musical instruments cannot. She describes her experience of recording sound tracks for movies by director M. Night Shyamalan expresses her inclination towards experiencing native plants, fruits and vegetables of a place.

The article provides various answers to a question of what people prepare for dinner when it is too hot to cook.

Several letters to the editor are presented in response to articles in previous issues including "1 Food 5 Ways: Blueberries" in July-August, 2014 issue, "Gluten-Free Redo: Veggie Burgers" in July-August, 2014 issue and an article related to recipe for red quinoa zucchini burgers.

The article provides various website links including www.vegetariantimes.com/office, www.vegetariantimes.com/article/flavorfulfall-chowders and www.pinterest.com/vegtimes/30-minute-meals, dealing with topics such as healthy eating at office, recipe for chowder and recipe for 30 minutes meal.

An introduction is presented in which the editor discusses various article within the issue including "Cool Comfort", "A Taste of Vietnam" and "East Meets West".

A recipe for Red Quinoa Zucchini Burgers is presented.

The article presents an interview with actress of Kristin Bauer van Straten of the "True Blood," television program including the feeling on being in the final season of the show, on the documentary "Out of Africa," on elephant ivory and rhino horn poaching, and cooking.

The article presents information on using squash blossoms in cooking.

A recipe for Sriracha-Seared Tofu and Spicy Udon Noodles is presented.