I usually make a couple vegan dishes for Thanksgiving, but ironically this is the first year I’m actually making Thanksgiving-inspired dishes, instead of my usual go-to’s. I’ve rounded up some yummy recipes, that I can’t wait to try next week. All recipes are vegan & gluten free. What are your favorite Thanksgiving dishes?
This salad packs the Fall flavor with the peppery taste of arugula, the savory taste of dulse, and just the right balance of browned pumpkin seeds, goji berries, and rosemary. Portobello mushrooms give it a hearty taste, while served warm. Perfect lunch or dinner for the dropping temps!
2 C Arugula
1 Portobello Mushroom Cap, sliced
1 Small Roma Tomato, sliced
1 T Raw Pumpkin Seeds
1 T Chia Seeds
1 T Hemp Seeds
1 T Goji Berries
1 Spring of Fresh Rosemary
2 t + 1 t Olive Oil
1 T Apple Cider Vinegar
1 T Balsamic Vinegar
Fresh Ground Pepper
Wash and dry arugula, place in bowl. Add with tomatoes, dulse, and hemp and chia seeds.
Heat 2 t olive oil in pan and sauté mushrooms with rosemary.
Once mushrooms are almost fully cooked, add pumpkin seeds and goji berries and let brown.
Top portobello mixture over bed of arugula and 1 t olive oil and vinegars. Mix well.
Wash and dry portobello mushroom cap, place on baking sheet. Drizzle with olive oil and balsamic, season with rosemary, garlic powder, and oregano. Bake at 450 degrees F for 10-15 minutes or until mushroom is tender. Once cooled, slice the mushroom.
Top tortilla with fresh washed kale, red peppers, artichokes and portobello. Roll up tortilla and slice in half.