Pear, Fig and Sage Tarts
This little flavor threesome is really something to talk about. Take the tarts to a party as an appetizer or make them larger and serve this dish as an entrée. If you’ve been looking for one perfect, crunchy bite to encompass all of the flavors of fall, look no further!
To make: Pear, Fig and Sage Tarts
Green Apple and Cashew Sourdough Stuffing
Eating stuffing is one of our favorite parts of the holidays and Thanksgiving. This dish is pretty much a meal on its own, because we created it knowing that at Thanksgiving, when you are a vegetarian, sometimes you get stuck with the side dishes … so if you bring one item to share, make it filling! The cashews add some protein to this dish, meaning you will feel filled up and energized instead of heavy and sleepy like those who ate the bird. Is it November yet?
Seitan Wellington With Creamy Spinach Sauce
This has become our Thanksgiving go-to dish! Though we love experimenting in the kitchen and coming up with new, creative recipes, we think Thanksgiving is a time to bust out your tried-and-true standbys. After all, you’re probably facing some skeptics, and you don’t want anyone to think that all vegans eat for Thanksgiving is side dishes! Of course, this dish is elegant and can be served any time of year, so whenever you feel like creating something special, give this recipe a shot.
Pumpkin Cheesecake With a Gingersnap Crust
Sometimes in spring or summer we wish that it was fall, just so we could make this pumpkin cheesecake! The crust is so gingery and snappy, and the filling is so good that you can eat it on its own. Of course, you can serve this at any holiday gathering with pride. It is especially handy because you create it in advance, giving you time to be social—and explain to your friends and family why you don’t need cheese in cheesecake.
To make: Pumpkin Cheesecake With a Gingersnap Crust
MORE: Vegetarian Dumplings
