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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.

Autumn Wheat Berry Saladwheat-berry-salad-150kb

Sweet Potato BisqueSweet-Potato-Bisque-150kb

Mixed Winter Vegetables with Spicy Poppy Seed Sauce
curry-150kb

Shepherd’s Pie
sheperd-150kb

Pumpkin Bread Pudding
bread-pudding-150kb

Photos by Sylvia Vale

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about the author

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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