Vegan Thanksgiving Recipes To Try Out This Season

5. Yam’amole

By Executive Chef Michael C. Brown of Jalisco Cantina and Barrel Republic

Ingredients 

• 2 cups roasted garnet yams, peeled and smashed
• 1 ½ cup tomatoes, diced
• ¾ cup white onion, diced and rinsed
• 2 to 3 jalapenos, minced
• ½ cup fresh lime juice
• ¼ cup avocado oil
• Sea salt to taste

Instructions

1. Mix all ingredients and adjust seasoning.
2. Serving suggestions: with chips, yam’amole tostada, on top of carne asada fries or finish off your veggie burger.

6. MIXT Sunrise Salad

Ingredients

• 8 oz organic butter lettuce
• 4 oz organic mixed baby lettuce
• 2- 3 sunchokes
• 1 small butternut squash
• 2 oz radishes
• 2 oz sunflower seeds
• 3 tbsp basil and mint leaves
• 1 tbsp furikake (a dry Japanese seasoning featuring sesameseeds and seaweed you can find at a specialty grocer)
• 6 tbsp olive oil
• salt and pepper
• ¼ cup autumn-spiced vinaigrette (​see recipe below​)

Instructions

1. Heat oven to 350 degrees. Thoroughly rinse raw sunchokes to remove any debris. Dicesunchokes into ¼ inch pieces and toss with half of the olive oil, salt and pepper to taste.
2. Toss onto a parchment-lined cookie sheet and set aside. Peel and cut open butternutsquash. Remove seeds and cut into ¼ inch pieces. Toss with other half of olive oil, salt and pepper to taste. Place on another parchment-lined cookie sheet.
3. Bake sunchokesand butternut squash for 15-20 mins in preheated oven until fork tender. During the last 4 minutes of roasting vegetables, place raw sunflower seeds on a small baking sheet and toast.​​Set aside and allow roasted ingredients to cool to room temperature.
4. While other ingredients are roasting, wash and thoroughly dry lettuce. Tear butterlettuce into ¼ inch pieces. Thinly slice the radishes into coin shapes, tear washed and

MIXT Autumn Spiced Vinaigrette

(makes approximately 16 ounces )

• 2 cups​ extra virgin olive oil
• ¼ cup​ lime juice
• ¼ cup champagne vinegar
• 1 tbsp​ shallots, chopped
• 1 tbsp Dijon mustard
• ¼ tsp​ ground cardamom
• ¼ tsp​ ground ginger
• pinch dried chili flakes (​optional​)
• Place all ingredients in a blender and pulse for one minute. Remove from blender andplace in a lidded container or jar. Shake before serving. Store remaining vinaigrette inrefrigerator for use up to one week.