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).
