Since August (yes! August!) I've been getting a few emails each day asking for ideas about what to make for Thanksgiving (Thanksliving? Thanksvegan?).
For some, it is their first plant-based (vegan) thanksgiving and they don't know what to do without the bird on the table and others are having vegan or vegetarian guests and wanted to make something they could eat, too.
Whatever your question is about this upcoming food day -- I hope this post will give you some ideas!
From the Blog:
African Kale & Yam Soup (also p. 64)
Cranberry Sauce (smother baked tofu with it!)
Curried Sweet Potato Soup (also p. 70)
Maple Glazed Vegetables (also p. 174)
Maple Cornbread Biscuits (also p. 39)
Pumpkin Pie (fat-free! crustless!)
From the The Happy Herbivore Cookbook:
Cornbread (p. 49)
Sweet & Spicy Butternut Soup (p. 59)
Garden Chowder (p. 71)
5-Spice Harmony Bowl (p. 122) (*perfect for those dining solo!)
Seitan Pot Roast (p. 133)
Torkey (Tofu Turkey) (p. 152)
Baked Shells & Cheese (p. 156)
Corn Pudding (p. 173)
Mashed Potatoes (p. 190)
Traditional Stuffing (p. 195)
Cornbread Stuffing with Chorizo (p. 196)
Dijon-Herb Green Beans (p. 199)
Thanksgiving Gravy (p. 255)
Cranberry Sauce (p. 267)
Pumpkin Pie (p. 218)
Pumpkin Cheesecake (p. 221)
and of course, don't forget my write-up in New York Times !!
4 recipes from my new cookbook, Everyday Happy Herbivore, that are Thanksgiving ready (and whip up in less than 30 minutes!)
p.s. I love and look forward to Thanksgiving far more now on a plant-based diet than I ever did as an omnivore!
