Plant-Based Thanksgiving Menu

Brussels-Radicchio Salad: shaved Brussels sprouts, crisp radicchio and slivered kale tossed in a creamy poppy-seed dressing. Topped with toasted pepitas and dried cranberries Savory Galette: A rustic, savory crust envelopes our house-made tofu 'ricotta', Swiss chard, and buttery leeks. Garnished with toasted pine nuts and a crumbles of Violife feta cheese. Roasted Roots: A medley of rainbow carrots, parsnips, rutabaga, and turnips tossed in a rosemary-sage butter sauce and garnished with parsley and chives. Southern-Style Cornbread Dressing + Brown Gravy: freshly made cornbread gets dressed up with onions, celery, sage, and parsley for an old-school classic. Served with a simple brown gravy. Green Beans Un-Casseroled: Crisp-tender green beans, wild mushrooms and crispy shallots in a creamy cashew-based sauce. Sauce is sent on the side, allowing you to assemble this ‘casserole’ a la minute. Savory Sausage Crumble: Tempeh and white bean based protein crumble seasoned with savory herbs and aromatics. Cranberry Sauce: Classic whole-berry sauce made with apple and orange juice. Finished with a dash of Grand Marnier

Organic apples seasoned with warming spices and finished with a touch of Calvados (apple brandy). Topped with a classic oat and pecan based crumble.

Classic molasses cookie seasoned with ginger, cinnamon and nutmeg. Rolled in sugar before baking for a sparkling, crackle-crust.