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By Erica Meier

Thanksgiving traditions are all about sharing gratitude and celebrating life. A growing number of Americans are choosing to share and celebrate on Thanksgiving by dishing out delicious plant-based foods that everyone, including the planet, can be thankful for! 

As an ever-increasing body of evidence confirms, animal agriculture is a leading cause of resource depletion, deforestation and pollution. Every day, each of us can take steps to protect the planet, while also protecting animals and our own health, by putting more plants at the center of our plates.  Cooking up a delicious compassionate feast is easier than you might think. 

Feast on This  

Making plants the centerpiece of our holiday tables was the focus of DC EcoWomen’s recent event, Greening Your Holidays: Plant-Based Cooking Demo & Tasting. Vegan chef Jessica Carter (TryVeg.com) and vegan baker Robin Walker (Wilma Bakes Cakes) walked us through how to whip up simple dishes that are free of meat, egg and dairy yet full of flavor that made our taste buds sing for joy.  

We learned how to make — and then feasted on:

That’s just for starters. There’s a cornucopia of plant-strong recipes to enjoy this holiday such as savory stuffing from TryVeg.com, sweet potato casserole from VegWeb.com and squash and lentil stew from OhSheGlows.  

There’s also an abundance of options when choosing to carve into a savory meatless roast, such as Tofurky, Field Roast’s Celebration Roast,  Gardein’s Stuffed Turk’y and more! These can usually be found in the frozen section of most grocery stores. 

This Thanksgiving, we can express our gratitude by celebrating with more plant-based foods– and help protect the planet, our health, our communities and animals. 

Plantiful Pumpkin Pie 

  • 12-14 ounces of firm tofu
  • 1 16-oz can of pumpkin
  • 1½  teaspoons cinnamon
  • ¾ teaspoon ginger
  • ½ teaspoon nutmeg
  • 1 teaspoon salt
  • ? cup oil (scant) 
  • 1 teaspoon vanilla
  • 1 cup brown sugar 
  • 1½  Tablespoons molasses 

Preheat oven to 350 degrees. Mix/Blend all ingredients together and pour into a graham cracker crust (or crust of your choice). Bake for one hour. Chill and serve with vegan whipped cream! 

Erica Meier is a DC EcoWomen Board member and she’s also the president of Compassion Over Killing, a national animal protection organization that hosts the annual DC VegFest and promotes plant-based eating a way to build a kinder, greener, and healthier world for all.

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