Minty Mousse and Pumpkin Pie!

by Miriam Hahn Even though almost everyone in America includes pumpkin pie on their Thanksgiving menu, offering a non-traditional option can add just the right element of variety we need this year. Eating a plant-based diet has really forced me to go outside the lines in everyday eating and eliminate the rules. Holidays are no…

Musings of a Master Chef: Squash

by Certified Master Chef James Corwell This time of year, my cooking is inspired by all things squash.  It is versatile, meaty, and satisfying on many levels regardless of flavor profiles or cooking techniques.  Squash comes from a Narragansett Indian word askutasquash and considered an ancient crop that goes back 10,000 years.  Squash is also…

Spice Up Your Health: Sage

by Sheetal Parikh, MS, RDN, LDN History Sage is a herb from the mint family that has a sweet as well as the savory flavor. Botanically known as Salvia officinalis, it is native to the Mediterranean region. In earlier times used for its medicinal value, the most popular use of sage these days is at Thanksgiving meals….

Flavors To Be Thankful For with Chefs Pete Cervoni and Fran Costigan

What is Thanksgiving without delicious, homemade food that comes from the heart? Two of our Plant Based World ALL-STARS, chefs Pete Cervoni and Fran Costigan, volunteered their Thanksgiving recipe of choice to share with you all this holiday season. Pete Cervoni is the Corporate Chef for Good Catch Foods and has been a vegan chef…