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Plant – Based Thanksgiving Guide

Posted on November 16, 2016


In A Word, Thankful

With November comes a time to celebrate the harvest and truly appreciate the bounty of the season. From the soil — with proper care, patience and wisdom — emerges a beautiful cornucopia of healthy, life-giving foods that sustain us year after year. We’re thankful. There’s no other word for it.

And what’s the easy way to make the most of fall and winter produce? Consider a blend of oven-roasted veggies. Slice everything into consistent sizes, maybe an inch to 1-1/2 inches cubes depending on the vegetable (harder veggies cook slower than softer varieties). Toss with olive oil, season with salt, pepper and your favorite dried herbs. Then roast for 30-45 minutes until the natural sugars caramelize and focus the flavors. Sprinkle with your favorite dairy-free Daiya shreds and bake just a little longer until everything is gently browned. That’s it. Your harvest feast is ready to begin.

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