For Ellen Kanner (Huffington Post’s Meatless Monday blogger, and the Miami Herald’s Edgy Veggie columnist), this is a favorite Thanksgiving dish, but you need not wait for a special occasion to enjoy it.

Serves: 6 to 8

2 tablespoons olive oil
1 fennel bulb
2 pounds kale (roughly 8 cups, packed),
stemmed and cut into bite-sized pieces
1/4 cup sherry
1 pinch red pepper flakes
1/3 cup dried cranberries
1/3 cup walnuts
sea salt and pepper to taste
Heat oil in a large pot over medium high heat.

Remove stalks and fronds from fennel. Chop fennel bulb into bite-sized cubes, roughly 1 1/2 inches. Add chopped fennel to pot and saute 10 minutes or until tender. Add kale by the handful, stirring gently until wilted, but still bright green, about 8 minutes. Stir in sherry, pepper flakes and cranberries.

Recipe may be made up to a day ahead at this point. Cover well and refrigerate. Return to room temperature before proceeding.

Preheat oven to 350º F.

Spread walnuts on a rimmed baking sheet. Toast for 10 minutes or until golden brown and fragrant. Remove from oven and chop walnuts coarsely.

To serve: Gently reheat kale on stovetop over medium heat until heated through, about 8 minutes. Stir in walnuts. Add salt and pepper to taste.

Ellen Kanner writes the Meatless Monday column for The Huffingon Post, is the Edgy Veggie, a syndicated columnist, and Dinner Guest blogger on Culinate. She is also a contributor to Bon Appetit, Relish, Eating Well, Vegetarian Times, More, the Miami Heraldand regional publications across the country including Pebble Beach and Palm Beach Illustrated.

Find lots more recipes on VegKitchen for kale, collards, and other hardy greens.
Here are more recipes to enjoy a Vegetarian and Vegan Friendly Thanksgiving.
Find more ways to make Special Occasions and Entertaining easier and healthier.

Read more at http://www.vegkitchen.com/recipes/festive-kale-with-fennel-cranberries-and-walnuts/#jBWbC4iAlrYP0leY.99

Jicama is a slightly sweet crunchy root vegetable and adds a great flavor to autumn coleslaws. It’s a lovely addition to the vegan Thanksgiving table! Ask for it at well stocked supermarkets and produce stands. If you can’t find it, substitute crisp white turnip.

Serves: 6 or more

3 cups red cabbage, thinly shredded
3 cups white cabbage, thinly shredded
1 cup peeled, thinly shredded jicama
2 scallions, sliced
1/4 cup chopped fresh parsley or cilantro
Dressing:

1/2 cup vegan mayonnaise
2 teaspoons prepared mustard
1 tablespoon agave nectar or maple syrup
Juice of 1/2 orange
Juice of 1/2 lime
Salt and freshly ground pepper to taste
Combine the cabbages, jicama, scallions, and parsley in a serving bowl and toss together.

Combine the dressing ingredients in a small bowl and whisk until well blended. Pour over the cabbage mixture and toss well. Cover and refrigerate until needed.

Jicama slaw recipe

Here are lots more creative and colorful slaw-style salads.
Here are more recipes to enjoy a Vegetarian and Vegan Friendly Thanksgiving.
Find more ways to make Special Occasions and Entertaining easier and healthier.

Read more at http://www.vegkitchen.com/recipes/jicama-coleslaw/#V0gDdVK2vHmc2YLh.99

Here’s a gorgeous salad of spinach, red cabbage, and oranges that adds a burst of color and nutrition to the plate. It’s a quick salad for everyday meals and is equally welcome as part of winter holiday meals. Adapted from Vegan Express. Photos by Hannah Kaminsky.

Serves: 6 to 8

6 ounces baby spinach
2 cups thinly shredded red cabbage
3 small seedless oranges, such as clementine,
peeled and sectioned
1/2 medium crisp, flavorful cucumber, halved
lengthwise, and thinly sliced
1/4 cup toasted slivered almonds
2 tablespoons extra virgin olive oil, or as desired
2 tablespoons white balsamic or white wine vinegar, or to taste
Salt and freshly ground pepper to taste
Combine the spinach, cabbage, oranges, cucumber, and almonds in a serving bowl and toss together.

Dress as desired with oil and vinegar, then season with salt and pepper. Toss again and serve.

Spinach, orange, and red cabbagea salad

Nutrition Information:
Per serving: 121 calories; 8g fat; 30mg sodium; 10g carbs; 3g fiber; 3g protein

Here are more recipes for colorful green salads.
Explore more way to enjoy spinach.
Return to A Colorful Vegan Christmas (Vegetarians Welcome!) for a complete listing of holiday dinner recipes, menus, and desserts.
Here are more recipes to enjoy a Vegetarian and Vegan Friendly Thanksgiving.

Read more at http://www.vegkitchen.com/recipes/spinach-orange-and-red-cabbage-salad/#hgFbZhcjpUIMVLcX.99