’s Thanksgiving Challenge

Wow. The Lord really has blessed! I see that especially this website and the Facebook page is pretty active. This is something I’m very thankful for. However, there’s something missing with; it hasn’t fulfilled its total vision yet. isn’t truly “open source.” It’s not a website where people collaborate and share their plant based recipes/recipe ideas together as they learn and grow together.

I still have a dream that one day this recipe exchange concept will be a reality (and I have some potential things up my sleeve to share with you potentially in the future…).

Today, I want you to take the Thanksgiving challenge so we can extend the blessing of eating plant based food not only to our friends and family but also to a worldwide audience.

Please simply:
1. Take a picture of your plant based Thanksgiving dish.
2. Write a one paragraph (or more or less) description of your dish.
3. E-mail it to me at
4. You can also include your name and website address if you wish.

Then I will post your short blurb about your meal after Thanksgiving on :)

Here’s an example:
My name is Franklin Morris II, and I’m a vegan blogger at A few years ago, I worked at a vegan restaurant.

I ate my Thanksgiving meal with the owners’ family. We had their vegan turkey that they always sold at the restaurant around Thanksgiving time. The owner laughed as he said that two customers, a husband and wife, turned vegan and fooled their family with this turkey. The food that day was amazing! I’ll let you see for yourself…

…By the way, who said vegans don’t eat turkey? 😉

Almond Gravy

I originally helped make this dish while I was working as a cafeteria manager at my school’s vegan cafeteria.

Almond Gravy:

2 c. Water
1/2 c. Almonds
1 tbs. Onion Powder
1/4 tsp. Garlic Powder
1/4 tsp. Salt
3 tbs. Braggs (or soy sauce)
1 tbs. Yeast flakes
1 tbs. Cornstarch

Blend on high until smooth and then cook it while stirring constantly until thickened.

The idea is taken from our cafeteria’s trusted cooked book: Country Life. If you don’t have this cookbook, you should get it because the recipes that I’ve used so far come out like they’re supposed to! It’s obvious that Mrs. Diane Fleming really did work in vegan restaurants before writing this cookbook.

Here’s more information about the whole meal for that day:

I want to thank God for helping us again in the kitchen!

Thanks Pureseed Lefhoko for peeling the potatoes and for cutting the cabbage. Thanks Vernal Roseval and Dennis Anderson for making the cashew gravy. Thank you Shantavia Gittens for cooking it and for sautéing and seasoning the cabbage. I want to thank a special volunteer for all of her help, and I want to thank my co-worker for making the salad.

Also, thanks for the nice whole wheat bread Samuel Francis & Josiah Wold!

This is how we made the mashed potatoes:
We peeled them, and then we diced them with our dicing machine. Then we steamed them until the potatoes were soft. I think that took about 20-30 minutes, but I don’t remember because I was in the office working on the final planning I had to do for the weekend. After that, I mashed the potatoes with our industrial bread machine. Then I added olive oil, salt, and our soy margarine to taste.

This is how we flavored the cabbage:
We sauteed it on our grill with olive oil, and we added salt to the cabbage. The cabbage was also in salt water for a day, which added to its flavor, but I don’t believe it’s necessary to make a good sauteed cabbage dish.

Instead of using almonds for our gravy, we used cashews.

Caramel Popcorn

I originally shared this recipe idea on’s public Facebook page around December 14, 2010.

My Caramel Popcorn Recipe idea:

Actually, I messed up on following a simple recipe, but it came out very well (thanks to Mr. Gordon’s & God’s help). I loved every bite of this popcorn.

I mixed & warmed almond butter (peanut butter is less expensive), honey**, molasses, and turbinado sugar together in a small pot. Then I poured in on the popcorn I made and baked it in the oven on 250.

My mistake was that I tried to substitute molasses, a liquid ingredient for turinado sugar, a dry ingredient. That basically burnt the pan, and caused me a lot of grief, but in the final product’s outcome was worth the trouble.

**If you don’t want to use honey, you can use a liquid sweeter like molasses.

You don’t need a combination of all three sweeteners to make this recipe. You just need one. I was just explaining to you how I made it. 😉

Here’s Filipe Ferreira’s caramel popcorn recipe:

½ cup popcorn kernels that have been popped
1-cup raw almonds and pecan halves
1 cup shredded coconut
1-cup honey
½ tsp. Coriander
1 Tbsp. Grated orange peel

Heat honey, coriander, and orange peel until it bubbles. Pour over popcorn and then add nuts and coconut, stirring quickly. Put on baking sheet and bake uncovered at 350 F for 15-25 minutes, stirring occasionally so it doesn’t get burned on top.

This is a picture of Filipe and I doing a plant based cooking school over 5 years ago.

Tofu Fricasse & Gravy

On Sabbath, December 12, 2010, I went to Mrs. Michelle Blackwood’s house for lunch, and I had black beans and rice, salad, and tofu fricasse with spelt gravy. This is what I originally posted on’s public Facebook page.

Here’s her recipe idea!

Tofu Fricasse

1. Cut tofu into cubes.
2. Add yeast flakes and braggs liquid aminos.
3. Then add Italian seasoning and bake in the oven at 350 for 50 minutes.
4. Prepare a basic gravy of your choice (cashew, garbonzo, spelt, or etc).
5. Add it to the tofu.
6. Add steamed broccoli, bell peppers, onions, and tomatoes.

Spelt Gravy:

1. Brown spelt flour mixed with yeast flakes.
2. Add vegetable stock or msg free vegetable bullion (she prefers the whole foods brand, but any msg free one will work).
3. Add sage & Italian seasoning to the mixture.

Cafeteria Tested Granola Recipe

If you follow this recipe exactly, people will thank you without fail. This is recipe is tried and true, and it comes out excellent! We’ve used it many times at my school’s vegan cafeteria that I used to manage.

Chris Chung’s Granola (converted measurements)

8 C regular oats
1 ¼ C coconut
1 ¾ C nuts
1 ¼ C Sunflower seeds
1 ¼ tsp salt
2/3 C olive oil
1 C maple syrup

Mix dry ingredients. Mix liquid ingredients. Mix dry & liquid ingredients. Bake @ 300 degrees for 20 minutes. Then at 225 until done.

Chris Chung’s Granola (cafeteria recipe)

80 C regular oats
10 C coconut
15 C nuts
10 C Sunflower seeds
10 tsp salt
5 C olive oil
8 C maple syrup

Mix dry ingredients. Mix liquid ingredients. Mix dry & liquid ingredients. Bake @ 300 degrees for 20 minutes. Then at 225 until done.

If you can’t afford maple syrup, you can substitute it with honey.