Recipes for a Plant-Based Thanksgiving 2013

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Every year, about  a month before the Thanksgiving holiday, I start planning my menu for the big day. Some years I want my old favorites, and some years I like to stir things up–choosing recipes that, while unusual to my upbringing, still reflect the flavors of the season. This year I look forward to traditional flavors done in a new way—cranberries and pears in the Autumn Wheat Berry Salad, or spices like cinnamon and nutmeg in the Sweet Potato Bisque. Whatever my menu, I like knowing that I am enjoying great tasting food that is also truly healthy.

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Photos by Sylvia Vale

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