Hi Nosh and Nourish readers! Lexi and Beth here from Crowded Kitchen. Can you believe Thanksgiving is NEXT week?! I know Thanksgiving is early this year, but it really feels like there should be an extra week or two left still. As Kelly keeps saying, "Oh my starzies, didn't the kids JUST go back to school?!" ... Read more » about Fall Spiral Veggie Bake
The Cranberry Coco Whip Gingersnap Pie is totally vegan thanks to the Silk yogurt and So Delicious Coco Whip! The creamy pink layer is swirled with pumpkin caramel and the crust is to die for: a combination of gingersnap cookies, pecans, and coconut oil. This is the perfect dessert to add to your Thanksgiving mix, or to enjoy any weekend this fall!!... Read more » about Cranberry Coco Whip Gingersnap Pie with Pumpkin Caramel
Acorn squash is sliced into beautiful rings and then stuffed with a combination of sautéed Earthbound Farm spinach and butter lettuce, portobello mushrooms, garlic, leeks, quinoa, dried cranberries, and walnuts for the prettiest and most flavorful of all Thanksgiving sides.
This festive casserole has all the flavors of Thanksgiving: fresh sage, sweet potatoes, cranberry relish, and nourishing broth --- plus protein-rich quinoa and walnuts. And it's made with organic ingredients from Sprouts Farmers' Market.
I don't know about you, but I love a good casserole.
Welcome, friends!!! We're soooooooo excited to have you join us at the table for Plantsgiving. What is PLANTSGIVING? It's an entirely vegan (and gluten-free) feast that Lindsey and I created for turkey day... sans turkey.
The idea came to me when I realized the BEST parts of Thanksgiving have nothing to do with the turkey.
This gorgeous fall-inspired Pumpkin Bisque is super easy to make (it comes together in under 15 minutes!!) and is such a crowd-pleaser. With surprising bursts of flavor from pomegranate arils and Cedar's lemon hommus, this soup will easily be the star of your upcoming Thanksgiving meal. Plus, it's dairy-free, gluten-free, and delish!