Recipes for a Plant-Based Thanksgiving 2014

A Thanksgiving meal is a perfect occasion to showcase the variety of seasonal fruits and vegetables available at this time of the year, including winter squashes, cabbage, pomegranates, mandarin oranges, and cranberries. There are so many ways to present these foods in a meal!

For example, the salad in this sumptuous spread brings together both sweet and sour fruits. This bounteous Thanksgiving menu combines two traditional dishes (Mashed Potatoes and Gravy and Chocolate Pumpkin Loaf) and three newcomers (Autumn Vegetable Stew, Rice Casserole with Lentils and Sauteed Vegetables, and Radicchio Salad with Cranberry Orange Dressing), to create an all-around hearty meal that should please everyone at the table. Happy Thanksgiving to all.

Radicchio-Salad-FOKRadicchio Salad

Autumn-Soup-200kbAutumn Vegetable Stew

Mashed Potatoes & Gravy

Rice Casserole with Lentils

Chocolate Pumpkin Loaf

about the author

Darshana Thacker

Darshana Thacker is chef and culinary project manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit for more.

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