Here is my final menu for this year's vegan Thanksgiving:
Gingered Carrot Soup
Pumpkin Stuffed with Quinoa, Wild Rice & Lentils (recipe posted on this blog)
Kale Salad with Pear, Daikon and Lime (recipe to be posted on this blog)
Roasted Brussels sprouts and shallots (see Marvelous Meatless Meals FB page)
Cranberry Conserve & Chutney (recipe posted on this blog)
Quinoa-quinoa corn bread (recipe by Bryant Terry in his book Vegan Soul Kitchen)
Ginger Dusted Pumpkin Cheezecake (recipe by Robin Robertson)
Monday, November 21, 2011
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