I’ll admit it: The heat of the summer makes me not want to cook very much. But fall’s cooler days encourage me to get back into the kitchen to make warm, nourishing meals. I’ve tried out a number of new recipes lately that I wanted to share with you below, as well as a link to some yet untried recipes that I hope will show you how easy preparing a plant-based Thanksgiving menu can be. Bon Appetit!
Ginger Sweet Potato Coconut Stew – This recipe got a lot of ‘Likes’ and comments when I posted it on Facebook recently. I subbed butternut squash from my garden in for the sweet potato. (We also threw in some cubed tofu for a little extra protein.) A keeper!
Pumpkin Sage Pasta – We like Vegan Richa recipes, and have made several of her Indian-flavored dishes. This one is just a good old pasta comfort food meal. Fresh sage from the garden really made the recipe!
Pumpkin Chickpea Curry – I subbed butternut squash from my garden in for the pumpkin in this dish. A definite keeper!
Lentil Apple Pecan Stuffed Squash – Yet another Vegan Richa recipe. We used acorn squash from the garden instead of butternut. Really nice flavors!
I’ve yet to make any of these (mostly) vegan recipes from Bon Appetit and plant-based recipes from the Food Network but I have compiled the list of ones I want to try. (The picture at the top of this post is one of them!) I thought I’d share them with you as you’re preparing your Thanksgiving menu!
Finally, the first two episodes of The Bill & Christy Vegan Cooking Show on my YouTube Channel offer a couple recipes that are also great for the cold weather months. Check them out if haven’t already!
One of My Favorite Student Stories About the Importance of Relaxation