My search produced huge results as I paged through my Living Without, Gluten-Free Living, Eating Well, and Whole Living Magazines, my Vegan Yum Yum cookbook, and several online searches.
Here’s what I’ve come up with (so far – I’m still working on deserts):
Beet, Orange & Chickpea Salad
from Gluten-Free Living (number 3/2011)
I’m going to leave off the cheese for us vegans. The vegetarians will enjoy the complete recipe.
Pasta with Caramelized Butternut Squash & Sage
from Gluten-Free Living (number 3/2011)
Roasted Brussel Sprouts & Grapes with Walnuts
from Whole Living Magazine (November 2011)
Creamy White Bean & Vegetable Mash
from Whole Living Magazine (November 2011)
Potato (Sweet Potato) Leek Soup
from Vegan Yum Yum
Easy Veggie Stuffing
from Gentle Thanksgiving
High Protein Garlic Masked Potatoes
from Oh She Glows
Ingredients:
- 10-12 large organic red potatoes
- 3-3.5 cups cooked navy beans (2 small cans)
- 1/4 cup soy-free Earth Balance buttery spread
- 2 tbsp unsweet. almond milk
- 4-5 large cloves of garlic
- 1 tsp sea salt
- 1 tsp ground paprika
- Freshly ground black pepper, to taste
For the complete recipe, Click Here!
We also adopted our own turkey through the Farm Sanctuary.
Happy Thanksgiving!
Much Love!
Priscilla
