This dish is a main event that can be carved at the table and served with your favorite sides and gravy. If you can’t find a Red Kuri Squash (pictured) you can use a pumpkin or a large squash that can be hollowed out and filled with our REAL polenta stuffing. When you see this…
Serve our Roasted Garlic Smashed Turnips and Potatoes with our Tempeh in Crosta and Sauteed Chard. 4 lbs organic Yukon Gold potatoes, quartered 1 lb white turnips, peeled and quartered 4 large bulbs of organic garlic 1/2 cup of vegetable stock 1 gallon of boiling water 3 to 4 stalks of organic celery If you…
Butternut Squash, Brussels Sprouts, Tempeh Bacon Filling & Cashew Cream BéchamelVegan, Gluten-Free This rich and creamy baked Lasagna is as unbelievably satisfying as it is elegant. A perfect pasta course at a seven course meal or buffet or served with a salad. Trust me, you don’t need to eat a lot to feel full but…
This pumpkin ice cream is delicately spiced with cinnamon, nutmeg and ginger. A small scoop along with our Poached Pears is a perfect finish to our Thanksgiving Celebration Feast. 2 cans coconut milk, chilled 2/3 cup sugar (evaporated cane juice) 1⁄4 cup brown sugar (evaporated cane juice and molasses blend) 1⁄2 teaspoon ground ginger 1⁄2…
Here are some REAL Thanksgiving favorites. These dishes can all be prepared in advance. They can be served all together or separately as side dishes. Links to the actual recipes are included below each video. TABLE OF CONTENTS: THE MENU CHAPTER ONE: GREEN BEAN ONION WALNUT PATE CHAPTER TWO: LA SOUPE AU PISTOU…
This is a variation on our Tomato Onion Quiche. It is a gorgeous addition to any Thanksgiving table with orange hues from the pumpkin and flecks of green from the pepitas. The pumpkin seed crust is so flavorful and free of oil, butter or margarine. Crust You can use any prepared crust or homemade pie…
Another dish I made very often while living in France was this vegetable soup. Made with a few simple vegetables and herbs, it can be served as a first course or as a meal in itself. It’s the turnip that gives the soup its full flavor. This is not the traditional French version which is…
When I lived in the south of France I learned about Cassoulet, a rich, slow-cooked white bean stew made with different meats, like pork sausages, pork, goose, duck and mutton). This was an easy dish to veganize, adding tempeh, seitan and tofu in place of the meats. The French are very particular about ingredients remaining…
Grandma’s Vegan Chopped Liver. The tradition continues. My grandmother used to make chopped liver with plenty of schmaltz (chicken fat) and everyone in the family loved it. My mom continues the tradition and makes her version for all the family holidays. Only mom’s ‘chopped liver’ is so much better, made with simple, plant-foods, onions, walnuts,…
