It's always a pleasure having Jessica Jarmer teach us how to make delicious vegan food at home, but this class was a special one: we made pumpkin stuffing stuffed in a pumpkin -- yes we said stuffed in a pumpkin--and no-oil mashed potatoes with mushroom gravy ? Missed the class? No problem -- we have the recipes for you below just in time for Thanksgiving! Pumpkin Stuffing Ingredients: 1 pumpkin, carved out 1 loaf of pumpernickel bread, cut into cubes 1 loaf of rye bread, cut into cubes 2 organic onions, diced 4 stalks of organic celery, diced 4 organic carrots, diced 4 cups of [...]
A big thank you to Julie Harrington, Culinary Nutrition Programs Coordinator of Living Plate for hosting our Healthier Thanksgiving Sides Cooking Demonstration in Chester. The recipes were delicious and filled with tons of plant-based nutrient ingredients. Weren't able to attend? You're in luck! We have the recipes for you right in time for Thanksgiving: Fall Wild Rice Salad: INGREDIENTS: 1 cup wild rice, cooked 1½ cups green grapes, halved 2 cups roasted sweet potatoes, cubed 2½ cups arugula 1 cup pecans, coarsely chopped ¼ cup olive oil (or grapeseed) 2 tbsp apple cider vinegar 1 tbsp maple syrup Butternut & Acorn Squash Soup: INGREDIENTS: 1 butternut squash, (about [...]
We can't imagine Thanksgiving dinner without mashed potatoes--they are a holiday staple! These creamy, melt-in-your-mouth vegan mashed potatoes are on another level. And you can't have mashed potatoes without gravy ;) Mashed Potatoes Ingredients: 6-8 medium organic yukon potatoes (if large, cut in half) 2 tsp sea salt 1 tsp ground black pepper 5-6 cloves roasted garlic 4 tbsp Earth Balance, melted/softened 1/4 cup fresh scallions for topping Instructions: Place potatoes in a large saucepan or pot and cover with water. Bring to a light boil over medium-high heat, add 1 tsp of sea salt, cover and cook for 25-30 minutes or until very tender. They [...]
This easy soup is the perfect prelude to your Thanksgiving meal or any cold winter night! Prep Time: 25 minutes Serves: 4 Ingredients 1 (2 to 3 pound) organic butternut squash, peeled, seeded and cut into 1-inch chunks -- we used a package of pre-chopped (see picture below) 2 tablespoons coconut oil (or butter) 1 medium organic onion, chopped 4 cups vegetable stock (or chicken) 1/2 tsp Frontier organic nutmeg Himalayan sea salt and pepper to taste Instructions In large pot melt oil or butter. Add onion and cook until translucent, about 8 minutes. Add squash and stock. Bring to a simmer and cook until squash is very tender, [...]
Whether you're placing a catering order or making everything from scratch, it can be easy to stress over what to serve for Thanksgiving. "How many servings should I make?""How much is too much?""There needs to be enough for leftovers..." Decisions, decisions! Luckily, we made you this handy-dandy cheat sheet to help you determine how much to serve your guests. Happy Thanksgiving!