We Are Grateful

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Today is Thanksgiving in Canada. We want to show you some of the bounty from the farm, and explain how we make a whole food plant based celebration. Join us in this video to see some of this year's harvest and learn what we do for the WFPB meal.

Here are the recipes we often use for our WFPB Thanksgiving feast. They work great as side dishes too if you're contributing to a family or community meal. Try them and see what you enjoy.

Stuffed Squash

Mashed Potatoes (below)

Mushroom Gravy

Raw Cranberry Sauce

Pear Cake

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Mashed Potatoes (Serves 6)

  • 8 potatoes (Red Skin is our favorite), cubed to cook quickly
  • 3/4 cup purified water
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon ground black pepper
  • 3/4 cup almond milk (Recipe below)

Add potatoes, purified water and sea salt to a medium pan. Cook until potatoes are soft.

Mash potatoes with potato masher or electric mixer, adding the almond milk 1/4 cup at a time until you get the consistency you like.

Add ground black pepper and mix well. Serve.

Almond Milk (Makes 1 quart)

  • 1 cup raw almonds
  • 3 cups purified water

Add above ingredients to a high-speed blender and blend until creamy (45 seconds to 1 minute). Store unused milk in a glass jar in refrigerator to use in other dishes or as part of an oil free salad dressing.