Check out these other mushroom dishes from the past…Mushroom and Crumble Stroganoff -Vegan Creme of Artichoke and Mushroom Soup with Pesto, Raw Spinach & Wild Mushroom Quiche, Chopped “Liver” Spread, Thai Coconut Bliss Soup, Mushroom Stroganoff and Raw Mushroom Cream Sushi

Mushroom-Barley “Risotto”

1 tablespoon olive oil
2 cups onion, chopped
2 garlic cloves, minced
4 cups mixed mushrooms, quartered (chanterelle, cremini, morel, and oyster)
1 cup pearl barley
3 cups vegetable stock or water
1 teaspoon kosher salt
1/2 teaspoon turmeric
1/2 teaspoon freshly ground black pepper

1. Heat the oil in a large saucepan over medium heat.
2. Add the onions; cook about 5 minutes and stir in the garlic and cook, 30 seconds.
3. Add the mushrooms; cook until soft, about 5 minutes.
4. Stir in the barley to coat.
5. Add the stock, salt, and turmeric and bring to a boil.
6. Lower to a simmer and cover, stirring occasionally, until the barley is tender and liquid is absorbed.

These were so super fast to whip up and even faster to eat haha so make sure you make some extra for the perfect on the go snacks.

Yummy Protein Goo Ball Bites

Chocolate Version

1 scoop chocolate protein powder (as I mentioned above – I love Brendan Brazier’s products from Vega and his Shake & Go Smoothie Chocolate is amazing!!!!)
2 tablespoons Artisana coconut butter (this is the best stuff ever!)
2 teaspoons honey or agave
1 heaping teaspoon organic peanut butter (or other nut butter)
1/2 cup unsweetened dried shredded coconut
1/4 cup light coconut milk

Vanilla Version

1 scoop vanilla protein powder (my absolute favorite vanilla powder - Life Time Lifes Basics Plant Protein)
2 tablespoons Artisana coconut butter
2 teaspoons honey or agave
1 heaping teaspoon organic peanut butter (or other nut butter)
1/2 cup unsweetened dried shredded coconut
1/4 cup light coconut milk

Combine all ingredients. You might need a little more protein powder or coconut if too wet or some coconut milk if too dry. Roll into balls in your hands.

Optional add ons:

• 1/2 cup dark chocolate chips
• Extra shredded coconut

Melt chocolate over a double boiler and dip the bites in the bowl. Then sprinkle coconut over and freeze until firm.

I have always Loved the stuffing part of the meal so this dish is pretty perfect. It has all the carby goodness of the cornbread but much more veggies than a normal stuffing, so you can even enjoy this as a great fall meal. Yum! And I just love roasted squash! Plus this dish is also really low in fat compared to all the butter laden stuffing recipes out there

What are your favorite vegetarian Thanksgiving recipes/dishes? I would love to hear from you!!

Butternut Squash Cornbread Stuffing 
Serves 8 as Main Dish or 16 as Side Dish

• 1 butternut squash (love buying the pre-chopped!!), cut into 1/2″ pieces
• 2 Tbsp. canola oil
• 2 onions, diced
• 1 red pepper, diced
• 3-4 celery stalks, diced
• 1 lb. button mushrooms, diced
• 5 cloves garlic, minced
• 14 ounce bag cornbread stuffing
• 2 cups “chicken” flavored veggie broth
• salt

Heat oven to 400°F. Spray sheet or roasting pan (I needed 2 pans – but I also made extra squash for buttnernut mash- nice to be able to double duty the recipe!) Spray pan with nonstick cooking spray and roast squash for 25 minutes. Rotate squash and cook for an additional 20 minutes. Set aside and reduce heat to 350°F.

In a saute pan or wok – heat canola oil and cook onions, pepper, celery and mushrooms until onion is translucent. Add garlic, cook for one minute more and remove from heat.

Combine squash, veggies, broth and cornbread in large bowl. Place in a baking dish/roasting pan (use the same 1 or 2 that you roasted squash in) and cover with aluminum foil and bake at 350°F for 30 minutes. Uncover and bake for another 10 minutes. Sprinkle with salt to taste and enjoy

Sesame Ginger Maple Baked Tofu

adapted from Averie’s recipe from Love Veggies and Yoga Thanks!

1 Tbsp Ground Ginger

1/4 Tsp Cayenne Pepper

1/4 Tsp Black Pepper

1/8 cup Sesame Oil

1/8 cup Maple syrup

2 Tbsp Apple Cider Vinegar

Optional: Garlic, Onions, Salt, Nama Shoyu/Bragg’s Liquid Aminos/Soy Sauce, to Taste

Optional: bake and/or garnish with sesame seeds

1. Preheat oven to 425F
2. Blot the tofu with paper towels & cut into uniform slices
3. Combine all ingredients in a small bowl, stir and pour over tofu slices.
4. Bake for 35 Minutes, flipping over halfway through baking.

We like a lot of kale salad and it keeps really well for a few days. But if you don’t want as much just half the recipe.

Avocado Kale Salad 

• 3 heads lacanato kale, chopped
• 1 avocado
• 3-4 tablespoons lemon juice
• 3-4 tablespoon Braggs, tamari or nama shoyu

The Base - before adding the toppings

Here are a few other polenta dishes to check out: Vegan Creamy Polenta, Polenta with Nectarine-Blackberry Salsa, Polenta with Black Beans, Pan-Fried Tofu & Roasted Coconut Tomato Sauce, Slow Cooked Corn Polenta and Chiles and Polenta Vegetable Casserole.

Polenta & Shallot Squares

1 tablespoon olive oil
1 onions, diced
2 shallots, diced
1 cup water
2 cups vegetable broth
1 cup coarse cornmeal
Salt & pepper, to taste

1. Place oil in a large saucepan over medium heat. Stir in the onion and shallots. Cook, covered, for 10 minutes, or until softened, stirring occasionally.
2. Add the water, broth, and bring to a boil. Gradually whisk in the cornmeal.
3. Reduce the heat and cook, stirring often and adding water as needed, for 30 minutes, or until thick.
4. Season with the salt and pepper.
5. Brush an 11x7x2-inch dish with oil. Spread the polenta in the dish. Cool completely and cut into squares.

Zucchini and Green Zebra Tomato Lasagne with Basil-Pistachio Pesto
Recipe by Matthew Kenney of Pure Food and Wine
Serves 6

Lemon-Pignoli “Ricotta”

2 cups raw pignoli nuts, soaked in water for at least 1 hour
2 tablespoons lemon juice
2 tablespoons nutritional yeast
1 teaspoon sea salt
6 tablespoons water

Place the pignoli, lemon juice, nutritional yeast, and salt in a food processor, and pulse a few times, until thoroughly combined. Gradually add water, and pulse until the texture becomes fluffy, like ricotta. Place in a bowl, cover with plastic wrap, and set aside.
Tomato Sauce
2 cups good-quality sun-dried tomatoes (dry-packed), soaked in water for at least 2 hours
1 medium ripe tomato, diced
1/4 small onion, chopped
2 tablespoons lemon juice
1/4 cup extra-virgin olive oil
1 tablespoon plus 1 teaspoon agave
2 teaspoons sea salt
Pinch hot-pepper flakes

Place all ingredients in a Vita-mix or high speed blender, and process until smooth.
Basil-Pistachio Pesto
2 cups packed basil leaves
1/2 cup raw pistachios
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 teaspoon sea salt, or to taste
Pinch freshly ground black pepper

Place all ingredients in a Vita-mix or food processor and process until well combined but still slightly chunky.

Lasagne
3 medium zucchini, ends trimmed
3 medium green-zebra tomatoes (or other heirloom variety)
2 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh oregano
1 tablespoon fresh thyme leaves
Pinch of sea salt and fresh pepper

Garnish: whole basil leaves

1. Using a mandoline or vegetable peeler, shave zucchini lengthwise into very thin slices, then cut in half crosswise. Cut the tomatoes in half, and each half into thin slices.
2. Line the bottom of a 9-by-13-inch baking dish with two layers of zucchini slices. Brush the zucchini lightly with olive oil, spread 1/3 of the tomato sauce over it, and top with small dollops of “ricotta” and pesto, using 1/3 of each. Layer on 1/3 of the tomato slices, and sprinkle with 1/3 of the oregano and thyme. Add another double layer of zucchini and repeat twice more with the tomato sauce, pesto, ricotta, tomato slices, and herbs. Serve immediately, or cover with plastic and let sit at room temperature for a few hours. Garnish with basil. (or make individual portions by layering into square shapes on plates)
   

One Pot Kale and Quinoa Pilaf
adapted from Food52
Serves 2-4

2 cups salted water
1 cup quinoa
1 bunch (any type) kale, washed and chopped into 1″ lengths
1 lemon, zested and juiced
2 scallions, minced
1 tablespoon toasted walnut, grapeseed or olive oil
3 tablespoons toasted pine nuts
salt and pepper

1. Bring the water to a boil in a covered pot. Add the quinoa, cover, and lower the heat until it is just enough to maintain a simmer. Let simmer for 10 minutes, then top with the kale and re-cover. Simmer another 5 minutes, then turn off the heat and allow to steam for 5 more minutes.
2. While the quinoa is cooking, take a large serving bowl and combine half of the lemon juice (reserving the other half), all of the lemon zest, scallions, oil, and pine nuts.
3. Check the quinoa and kale when the cooking time has completed — the water should have absorbed, and the quinoa will be tender but firm, and the kale tender and bright green. If the quinoa still has a hard white center, you can steam a bit longer (adding more water if needed). When the quinoa and kale are done, fluff the pilaf, and tip it into the waiting bowl with the remaining ingredients. As the hot quinoa hits the scallions and lemon it should smell lovely. Toss to combine, seasoning with salt and pepper, and the remaining lemon juice if needed.