Forks Over Knives: Recipes for a Plant-Based Thanksgiving

Thanksgiving is my favorite food holiday, full of rich flavors and bright colors. I always have my basics like Whole Grain Stuffing with Pecans and Currants, or Mashed Potatoes, but I like to change around the rest of the menu every year. Cranberry Orange Biscotti (recipe by Isa Chandra Moskowitz) is a great introduction to the evening for my guests. Chestnut Soup, usually a Christmas favorite, is creamy without added fat.

Cauliflower Bechamel is my go to sauce for everything, and tastes great with Delicata Squash Boats. The Autumn Mixed Greens Salad is the perfect way to open up the taste buds for the dinner to come. And the finale, No Bake Cranberry Pear Tart has been a most requested dessert in my family for many years.

Photos by Eco-Vegan Gal

Del Sroufe

Chef Del Sroufe is co-owner and executive chef of Wellness Forum Foods, a whole-food, plant-based meal delivery and catering service in Columbus, Ohio. He is the author of Forks Over Knives – The Cookbook and Better Than Vegan. Del teaches cooking classes and helps people transition to a healthy plant-based diet.

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