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From appetizer to dessert follow the trail each day to a scrumptious, compassionate Vegan Thanksgiving Feast!  Each day this week we’ll offer you another recipe or two to add to your holiday menu plan.  Make this a Thanksgiving to remember with recipes from  Vegan Fusion World Cuisine …recipes that will tantalize your taste buds, stimulate your senses and just plain make you feel good!

Vegan Holiday Menu

( new links will be added each day)

Spinach Stuffed Mushrooms ( Monday )
Organic Mixed Green Salad with Toasted Pecan Vinaigrette
Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy ( Wednesday )
Acorn Squash with Wild Rice Pilaf ( Thursday )
Cranberry Sauce ( Thursday )
Pumpkin Pie with Dairy-free Maple Whip ( Friday )

Organic Mixed Green Salad with Toasted Pecan Vinaigrette

Pecan Vinaigrette

20 minutes / 3 ½ cups
1 C Water
1 C Pecans, toasted
½ C Safflower or sunflower oil
1 Tbl Maple syrup or agave nectar
5 tsp Apple cider vinegar, raw
1 Tbl Soy sauce, or to taste
¼ tsp Garlic, minced (optional)

1. Place all ingredients in a blender and blend until smooth.

Serve with a large organic mixed green salad with all of your favorite veggies such as tomato, cucumber, grated carrots, red onion slices, olives and more.

Tomorrow we will share the recipe for Blue Corn Crusted Tempeh with Shiitake Mushroom Gravy.

Recipe from Mark Reinfeld, Author, Vegan Fusion World Cuisine: Healing Recipes and Timeless Wisdom from our Hearts to Yours & The Complete Idiot’s Guide to Eating Raw