100% Plant Based Thanksgiving Recipes

Skip to main content

Foodture: Cooking for a Healthy Future

Search This Blog

100% Plant Based Thanksgiving Recipes

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Thinking of having a Plant Based Thanksgiving Dinner?

Here are some great Recipes to make it Delicious.

Tofu Pumpkin Pie

Cranberry Sauce

Raw Pumpkin Pie

Sweet Potato Pie

Cashew Nut Stuffing

Wild Rice Stuffing

Shredded Brussels Sprouts with Radicchio Candied Nuts & Mustard Dressing

Mushroom Gravy

Po BEET os

Roasted Winter Squash

Pumpkin Curry Stew

Orange glazed Tempeh with Kale with Sweet Potato

Brussels Sprout Salad with Lemon Hazelnut Dressing

Roasted Brussel Sprouts

Roasted Brussels Sprouts in Balsamic Glaze

Cranberry Romanesco Pomegranate Slaw

Fall Salad

Fall Harvest Salad

Root Vegetable Apple Slaw

Raw Butternut Squash Salad

Raw Broccoli & Fakin Bacon Salad

Butternut Squash Soup with Sauteed Kale

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

Comments

Post a Comment

Popular Posts

Saladmaster Salad Cake

Ingredients 1/6 head of green or red cabbage, 1 sm carrot 1 stalk celery 1 apple ½ small zucchini 2 tsp baking powder 1 box cake mix (spice, chocolate or lemon) or *make your own 2 cups. Fruit for the bottom of pan: 3 apples (cone #3) or 2 cup fresh or frozen fruit. *Make your own Dry Cake Mix 2 3/4 cup flour (your choice pastry or gluten free) 1 3/4 cups raw sugar or honey (agave) 2 teaspoon non aluminum baking powder 3/4 tsp salt Directions: Pour the cake mixture into a bowl; with SM machine cone #1 shred all of the vegetables & apple. Stir cake mix, veggies & baking powder or eggs in mixing bowl until moist. Use Saladmaster 5 qt pan, 11” skillet or Electric Oil Core Skillet. Pour cake mixture into pan with the fruit already placed in the bottom of the pan. Start cooking at medium heat, when the vapo valve starts clicking reduce heat to low. To check the cake put a tooth pick or knife in cake, when it comes out clean the cake i

African Sweet Potato Peanut Soup

African Sweet Potato Peanut Soup Serves: 6 Ingredients 1 onion cone #2 4 garlic cloves, minced cone #1 1 teaspoon minced ginger cone #1 3-4 sweet potato cone #3 1 large can diced tomatoes (canned or boxed with juices) ½ cup organic natural peanut butter 6 cups vegetable broth (or water) 2 teaspoon cumin 2 tsp ground coriander ¼ tsp ground cayenne pepper 1 teaspoon salt 1 cup red lentils 5 cups finely chopped Swiss chard (or Kale) Instructions Process the onion & sweet potato with saladmaster machine. Preheat the 7 qt roaster add the onions cook for about 2 minutes, Add in the 4 garlic cloves, and keep stirring for about 2 more minutes. Add in the ginger, and add the sweet potato Add the tomatoes and the ½ cup peanut butter and stir well Add the 6 cups vegetable broth, lentils (or water) and spices. Bring to a high simmer with lid off then place lid on after 5 mins reduce the heat cook for 30 more minutes or until the lentils are cooked Add Swiss chard

Saladmaster Potatoes

5- 6 Potatoes red or yukon gold (1 sweet yam- would be good too!) 1 onion Nutritional Yeast sea salt and black pepper Cut 5-6 red or yukon gold potatoes with the saladmaster machine with cone # 4,5,2 - Your choice Rinse in hot water. Hot water rinses off more starch than cold. Use the 3 Qt pan with Inset, add a couple inches of water in the bottom of the pan. The benefit of using the 3 qt and inset is that as it is cooking it open up the pores and the starch drips down to the bottom of the pan. Then you have lower starch, less sugar, less fattening potatoes. Potatoes contain more potassium than any other fresh vegetable in the produce department - even more than bananas. Potassium is important for body growth and cell maintenance. It's also necessary for nervous function and for normal muscle contraction - including the heart muscle. They are also very high in vitamin C. Cut onion with cone#2 Start at medium high, when a steady clicking happens stir

Powered by Blogger

Copyright Foodture