Later this month several holidays will be celebrated and you might want some new vegan side dishes to serve to co-workers, friends, and family. Chef Brown from The Land of Kush vegan restaurant in Baltimore, Maryland, shares several recipes in his Vegetarian Journal article titled, “Cooking for a Crowd.” Enjoy Thai Squash Stew, Collard Greens in Orange Sauce, Warm Wheatberry Salad, Stuffed Sweat Potatoes, Coconut Curry Eggplant Stew, and Cranberry & Mango Sauce.
Read the entire article here: https://www.vrg.org/journal/vj2019issue4/2019_issue4_cooking_crowd.php
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