A Vegan Thanksgiving

Posted by Kristin Doyle under Recipes, Resources

It’s easy to enjoy the holidays without loading up on excess saturated fat and cholesterol.

Here’s my plan:

First of all I must give credit to Chef Bryant Terry from Oakland, Ca,  author of Vegan Soul Kitchen for the recipes. Yum!

Menu:

Seitan Medallions with Mushroom Gravy

Mashed Potatoes with Cumin and Caramelized onions

Toasted Almond Stuffing

Collard Greens with Orange Juice and Persimmon

Chocolate Pecan Pudding Pie

Check out his book Vegan Soul Kitchen or pick up a copy of Vegetarian Times Magazine (Nov/Dec 2009 issue).

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