Vegan Thanksgiving Recipes
Here is a simple to make, enticing change-of-pace from ordinary preparations brussels sprouts. It’s a perfect addition to a vegan Thanksgiving dinner menu, so if you’re serving a crowd, double the recipe. Contributed by Ricki Heller. Read More→
Print This Post
If candied sweet potatoes in a can have left you avoiding sweet potatoes, you need to try them fresh and prepared in a savory rather than sweet way. This recipe, redolent of garlic and thyme and studded with black olives, may change your mind about sweet potatoes once and for all. Contributed by Robin Robertson, from 1,000 Vegan Recipes. Read More→
Print This Post
Jerusalem artichokes are the misnamed underground tubers of a native American sunflower; they have nothing to do with Jerusalem and are not at all related to artichokes. In season in the late fall, they are quite fitting at for Thanksgiving dinner. Those who haven’t had them will find them surprising and exotic. Read More→
Print This Post
This colorful and crunchy salad is a perfect way to dress up a harvest meal. Jícama (pronounced HIC-uh-ma), once confined to the southwest, has recently become far easier to find in produce sections everywhere, especially in the fall. If you can’t find jicama, use a large, crisp turnip. From Great American Vegetarian by Nava Atlas. Read More→
Print This Post
This salad has flavors that speak fall to me—pears, walnuts, bitter greens and cranberries. You can substitute other dried fruit if you like. Contributed by Jill Nussinow, MS, RD from The Veggie Queen™: Vegetables Get the Royal Treatment. Read More→
Print This Post
This moist, chili-flavored cornbread is an ideal companion to bean dishes, stews, and other hearty fare. From Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Read More→
Print This Post
These sweet potato biscuits are so moist and flaky, they practically melt in your mouth. Contributed by Cathe Olson, from The Vegetarian Mother’s Cookbook. Read More→
Print This Post
Even though squash is sweet, it still tastes great paired with pear. If you like, you can add a pinch of cayenne for contrast, in addition to the lemon juice in the recipe. Contributed by Jill Nussinow, MS, RD from The Veggie Queen™: Vegetables Get the Royal Treatment(reprinted by permission of the author). Read More→
Print This Post
