Dreading yet another turkey for Thanksgiving? No? All the more reason to try a Thanksgiving Salad, and break out of your avian-eating complacency! A Thanksgiving Salad takes a few simple, edible plants of fall, and combines them in a crunchy, sweet-savory, medley of yum. Mix and match grain, fruit, and vegetables to create your own Thanksgiving Salad. Or try my own:
1 cup cracked Bulgur Wheat
1 ¼ cup hot Water
¾ cup chopped, toasted Walnuts
¾ cup slivered Carrots
¾ cup slivered Purple Onions
¾ cup dried Cranberries
¾ cup fresh, chopped Parsley
2 tablespoons Olive or Walnut Oil
1 tablespoon Lemon / Lime juice
Crushed Mixed Peppercorns
Put the wheat in a bowl and cover with hot water. Let sit 2 hours, covered. Add the remaining ingredients and mix well. Refrigerate overnight.
The beauty of vegan food is that anybody can eat it, even birds.