Organic Mixed Green Salad with Toasted Pecan Vinaigrette – for a Vegan Thanksgiving Feast

By on November 18, 2008 in Food & Nutrition, Health, Healthy Living

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

Prep time is 20 minutes / Makes 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.

 

About Mark Reinfeld

Mark Reinfeld has been preparing inspired vegan and live food cuisine for over 15 years. He is the founding chef of Blossoming Lotus Restaurant, winner of Honolulu Advertiser's 'Ilima Award for 'Best Kaua'i Restaurant'. Mark received a Platinum Carrot Award given to Americas top 'trailblazing and innovative chefs'.His first book, Vegan Fusion World Cuisine has won 9 international awards including 'Cookbook of the Year', 'Best New Cookbook' and a Gourmand Award for 'Best Vegetarian Cookbook in the USA'. He is the coauthor of The 30-Minute Vegan and The Complete Idiots Guide to Eating Raw. Books Written: The 30-Minute Vegan, Vegan Fusion World Cuisine, The Complete Idiot's Guide to Eating Raw Websites: www.veganfusion.com - www.veganfusion.wordpress.com
View all posts by Mark Reinfeld →

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3 Responses to Organic Mixed Green Salad with Toasted Pecan Vinaigrette – for a Vegan Thanksgiving Feast

  1. Soulitude November 18, 2008 at 6:18 pm #

    Seriously. My taste buds tingle every time I read another one of these recipes! What a perfect, complimentary salad dressing for the flavors of Thanksgiving! I love that it's made with Apple Cider Vinegar…and ooooo…using organic grade B Maple Syrup with the toasted pecans??? YUM!! I'm pretty sure I'll have to test this one out tomorrow…no waiting 'til Thanksgiving!

  2. jennifer.adams December 3, 2008 at 7:13 am #

    This vinaigrette reads something delicious! I look forward to trying it :-)

  3. SeanTiernan December 3, 2008 at 11:43 am #

    This salad dressing is great! It took me five minutes to make; just throw it into the blender and blend.