5 Nom-Worthy Vegetarian Dishes to Make This Thanksgiving!

Photo by: Courtesy Of Heidi Swanson/Super Natural Every Day
Kale Salad
"Use whatever type of kale you like. I love the purple peacock, but the common Lacinato kale gives off a subtle banana scent ... more 
Photo by: Courtesy Of Heidi Swanson/Super Natural Every Day
Kale Salad
"Use whatever type of kale you like. I love the purple peacock, but the common Lacinato kale gives off a subtle banana scent that goes particularly well with the toasted coconut. If you can only find finely shredded, unsweetened coconut, reduce the amount to half a cup."

Ingredients:
1/3 cup extra-virgin olive oil
1 teaspoon toasted sesame oil
2 tablespoons shoyu, tamari, or soy sauce
3 1/2 lightly packed cups of chopped kale - stems trimmed, large ribs removed
1 1/2 cups unsweetened large-flake coconut
2 cups cooked farro or other whole grain

Directions:
Preheat the oven to 350°F with two racks in the top third of the oven.

In a small bowl or jar, whisk or shake together the olive oil, sesame oil, and shoyu. Put the kale and coconut in a large bowl and toss well with about two-thirds of the olive-oil mixture.

Spread the kale evenly across two baking sheets. Bake for 12 to 18 minutes, until the coconut is deeply golden brown, tossing once or twice along the way. If the kale mixture on the top baking sheet begins to get too browned, move it to the lower rack.

Remove from the oven and transfer the kale mixture to a medium bowl. Taste. If you feel it needs a bit more dressing, add some and toss. If you're adding grains, place them on a serving platter and top with the tossed kale and serve warm. Serves four. less 
1 / 5
Tue, Nov 20, 2012 11:44 AM EST
By Cheryl Locke, Refinery29


We're not here to talk turkey. No offense to the bird, but what makes Thanksgiving delicious is the sides. Who can resist those bites of sweet-and-savory or crunchy-and-velvety goodness? It's all the fixings that have us coming back for seconds and thirds. So, in that spirit of plenty, we've tapped food writer-slash-photographer extraordinaire, Heidi Swanson of 101 Cookbooks and Super Natural Every Day , to recommend a vegetarian menu showcasing the season's bounty. And boy did she deliver - big time!



The bestselling author shows us how to gobble away - without the gut bombs - while incorporating a cornucopia of fresh, local ingredients. Think huckleberries, squash, and citrus at its peak. Not that a holiday about togetherness should become a contest, but what's so wrong with some friendly competition with cousin Nancy's cranberry sauce and succotash? It's a win-win for everyone at the table, really.



More from Refinery29:


Pumpkin Pie Recipes For EVERY Diet (From Vegans To Health Nuts)


How To Boost Your Metabolism in 9 Easy Steps


The 3 Classic Recipes Everyone Should Master


Steal These 5 Quick Celebrity Style Secrets!


12 Stylish All-Weather Boots That Are Perfect For Fall


How To Do Your Makeup In 5 Minutes (Really!)