Your daily source for what to cook, bake, eat & drink! A crowdsourced publication and community curated by Julie Resnick and The Feedfeed Editorial Team, with event spaces and studios in Bushwick and LA. Supporters of great content creators, good brands and sustainability minded organizations. Editorial Team - Julie and Dan Resnick, Jake Cohen, Molly Adams, Rachel Gurjar, Sahara Bohoskey, Rachel Dolfi and more...
We’ve pulled together an all plant-based menu with vegan takes on classic Thanksgiving flavors that the whole family will love. Whether you’re looking to host a totally plant-based Thanksgiving Feast this year, or would like to incorporate a few vegan dishes to accommodate your guests, this menu has all the recipes you’ll need!
A festive holiday cheese log, dairy-free style. This is made by soaking cashews overnight, then blending them with savory roasted garlic and nutritional yeast for a 'cheese-like' flavor. After sitting the the fridge for a few hours (so excess moisture can drain off) the cashew cheese is rolled in a mix of walnuts, cranberries and rosemary for a beautiful presentation.
This flavorful salad sits on a base of kale and is topped with spicy pumpkin seeds, roasted delicata squash and pomegranate. The flavors of fall in one colorful dish! Try layering on a platter to highlight all of the beautifully hued ingredients. Recipe inspired by @thecrunchyradish.
It wouldn't be Thanksgiving without winter squash! We love this recipe because you can customize it according to your tastes. If you prefer a sweet side dish, amp up the coconut sugar and cinnamon. Want spice? Add a bit more cayenne. As for the drizzle, we love the decadent cashew butter she chose, but feel free to use almond butter or tahini if that's what you have on hand.
This is not your mother's green bean casserole (sorry, Mom!). The green beans are blanched (to preserve color and crunch) before being combined with a creamy vegan alfredo sauce and topped with crispy fried onions and vibrant pesto.
These mashed sweet potatoes are flavored with savory tahini and a coffee, maple and balsamic glaze. Once you add these to your holiday table, they'll be requested year after year!
This recipe calls for grilling the delicata squash, but you could also roast it in a 400˚F oven for about 25-30 minutes. The quinoa and brown rice filling is scented with a pinch of cinnamon and cloves so your whole house will smell like the holidays! Plus, this dish is best served at room temperature, so you can make it ahead of time and not worry about having to heat it up (in your very crowded oven!).
This gorgeous loaf is the perfect vegan substitute for turkey. Made with lentils, quinoa, mushrooms, walnuts, and a number of other veggies and spices, this dish will bring plenty of flavor to your table.
Ahhh, now for our favorite part of the meal, pie! This recipe combines the best of both worlds (pumpkin pie & pecan pie) for the perfect bite-sized vegan dessert.
