Because I can eat tacos every day of the week, I always look for new ingredients to put into a corn tortilla. Make sure you purchase organic, non-GMO corn tortillas. Also, because I am using Field Roast brand Apple Sage sausage, I added chopped fresh green apple garnish – it adds crunch and sweetness and is an unexpected delight on a taco. Top it off with colorful purple cabbage and a squeeze of lime, and you’ve got a nutritious, high fiber meal that will keep the digestion process in motion after your post-Thanksgiving feast. Enjoy!
In short, it’s Thanksgiving in a shell. The good news is to cut down on time, you can make everything except the pasta shells the day before. You can also buy items that are already prepared, such as vegan gravy, cranberry sauce, etc. So you can make this as homemade or “semi-homemade” as you wish. It’s a delicious combination of flavors and it looks beautiful on the plate – bright red cranberry drizzle, brown gravy, green garnish and orangey sweet potatoes. I hope you enjoy this special meal.
If you have leftover stuffing from a meal, such as a Thanksgiving lunch, all you need to do is keep about 1.5 cups of stuffing to make this recipe, which serves two. The cornbread is a great complement to the soup and helps keep the Thanksgiving celebration going into the next meal. I hope you enjoy it.