Author, entrepreneur, and cancer survivor Kris Carr has shared her plant-based Thanksgiving menu on the New York Times Well blog. Carr, best known for her best-selling book Crazy Sexy Diet, offers healthful cruelty-free dishes like Roasted Brussels Sprouts with Pistachios and Cipollini Onions, Seitan Piccata, and Pumpkin Bisque. The health guru comments to the NYT, “Thanksgiving or any traditional holiday I look at as a great opportunity to try dishes that are so far out of what I normally cook, and I try to make it festive. I like to see people’s expressions when they bite into these foods they never imagined they could prepare without animal products.”
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