In this video, you’ll see step by step how to make a completely plant based meal that is perfect for a Thanksgiving Dinner. If you follow along with her, you’ll have the meal completed in one hour. Julieanna Hever will show you how to make ‘Fall Harvest Chowder’, ‘Stuffed Acorn Squash’, ‘Tempeh Italiano’, ‘Kale Salad with Maple Mustard Dressing’, ‘Berry Apple Relish’, and ‘Chocolate Chip Pumpkin Muffins.’
At 49.20 in the video, the dressing looks amazing. Am going to try this recipe!
Vegetable broth or water, a yellow onion, celery stalks, carrots, zucchini, yams, bay leaves, thyme, and spinach for the Fall Harvest Chowder.
Acorn squash, yellow onion, celery, carrots, wild rice, brown rice, mushrooms, poultry seasoning, sage, pepper, parsley, and walnuts or pecans for the Stuffed Acorn Squash.
Lemons, cannellini beans, tahini, mustard, Bragg’s Amino Acids, maple syrup, and nutritional yeast for the Maple Mustard Dressing. She starts this at 49.20 minutes in the video.
Bananas, pumpkin puree, maple syrup, vanilla extract, oat flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger and dairy free chocolate chips for the Chocolate Chip Pumpkin Muffins. at 1.05:00 in the video
For a printout of all of the recipes… go to Fork over Knives.