I've mentioned on this blog about a million times that I'm trying to make every single recipe in the No Meat Athlete Cookbook, and I'm nearly there! But one recipe that I keep forgetting to make when it's seasonally appropriate are the Thanksgiving Burgers. I always look at the recipe in the summer and think, I should remember to make those around Thanksgiving. And then I forget. Well, this year was different. I finally remembered! These veggie burgers are made with tempeh, butternut squash, brussels, cranberries, pecans, and a fall/winter seasoning blend that's heavy on the sage. They taste just like Thanksgiving dressin (or stuffing as people up north would say). I've been enjoying these with homemade pickled onions and whole grain mustard on Dave's Killer Bread buns (with a side of sweet potato fries).
Another recipe that I finally tried from the book was the Chickpea Quiche. This has a base of chickpea flour and greens (I used spinach) and is basically Indian pudla. I love pudla, and I'm not sure why it took me so long to make this recipe. But it's an easy one, and I'll be making it again and again.
The book also makes suggestions for how to reuse leftovers in new and fun ways. They suggested trying the quiche in a sandwich with greens, so I had that for breakfast one day this week (with vegan mayo, spinach, and sprouts).
Here's some delicious Lentil Soup from Global Café at Crosstown Concourse (where I work). I got this to-go for lunch one day and took it home to eat it for lunch. They serve their soups with hand-fried tortilla chips!
And here's a bowl I had on Sunday night! I made some marinated and baked noochy tofu and served it over brown rice with avocado, kale, and pickled onions. Seasoned liberally with Bragg's and hot sauce!