Crunchy cashews coated with maple syrup and sesame seeds, and a boldly piquant dressing of Shanxi vinegar, add texture and verve to the classic kale salad. Matt Taylor-Gross
Our favorite seasonal vegan-friendly recipes for the Thanksgiving table.
Butternut Squash Pepe Soup
Fried Artichoke Hearts with Taratur Sauce
Apple and Kale Salad with Black Sesame and Cashews
Roasted Potatoes with Lemon Olive Oil
Tofu, Long Bean, and Crispy Shallot Vinaigrette with Black Bean Vinaigrette
Pan-Fried Eggplant with Balsamic, Basil, and Capers
Lentil and Beet Salad with Lavender-Mustard Vinaigrette
Hummus with Hen of the Woods Mushrooms
Gemelli with Roasted Garlic and Cauliflower