This Thanksgiving, Forks Over Knives came into my kitchen and I demonstrated how to make an entire whole food, plant-based Thanksgiving meal live. The recipes I made were: Fall Harvest Chowder, Stuffed Acorn Squash, Tempeh Italiano (from The Complete Idiot's Guide to Gluten-Free Vegan Cooking), Kale Salad with Maple Mustard Dressing, Berry Apple Relish, and Chocolate Chip Pumpkin Muffins (based off of my Blueberry Oat Breakfast Muffins in the Forks Over Knives book). Click here for all six recipes and I hope you enjoyed a happy, healthy Thanksgiving!
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Monday, November 28, 2011
Posted by Julieanna Hever MS, RD at 3:55 PM Labels: forks over knives, julieanna hever, livestream, plant-based recipes, Thanksgiving, The Complete Idiot's Guide to Gluten-Free Vegan Cooking