http://www.therawdiet.com/thanksgiving.html
Delicious Raw Vegan Gourmet Recipes for Thanksgiving Dinner
Happy Thanksgiving!
Here are a few of my favorite Thanksgiving recipes. Enjoy!
When I make these, I don't tell people the food is "Vegan and
Raw", I just tell them I made Mashed Potatoes and Cranberry
Sauce.
After they taste the food, they say "WOW, that is amazing, I
love it! How did you make it?"
Mike Snyder
www.TheRawDiet.com
Parsnip-Pine Nut Whip (or Better than Mashed
Potatoes)
Shared by Kandace from GoneRaw.com
Serves 6 to 8
I’ve tried other mashed potato-ish recipes before, but
this is the first that made my taste buds sing. Thanks to
chef Bruce Horowitz who created this delight.
Shown with the chickpea/miso gravy and pepper.
Ingredients
* 2 cups parsnip, washed and cubed
* 1/2 cup pine nuts
* 1 and 1/2 cups water
* 1/3 cup lemon juice
* 2 cloves garlic, minced - or more to taste
* 1 teaspoon sea salt, or to taste
* 1 teaspoon olive oil
Preparation
1. Blend all ingredients until creamy.
2. Serve with a drizzle of flax oil or a simple gravy, such
as: 0.5 cup chickpea miso and 0.5 cup water whisked
with some seasoning, such as drop of cumin or pepper or
chopped mushrooms.
Mock Turkey Loaf
from Alissa Cohen's book "Living on Living Food"
http://www.alissacohen.com
1 Cup Pumpkin Seeds
1 Cup Cashews
1/2 Cup Brazil nuts
1 Scallion (green onion)
5 Celery sticks
1 teaspoon sage
Run the nuts through the food processor with the
"S" blade until finely ground. Add remaining
ingredients and continue to process until the
ingredients are well mixed together.
Remove from food processor and place on large
plate. Form into a loaf. Top with cranberry sauce.
Turkeyless Turkey
by Valya and Sergei Boutenko
Page 81 of Eating without Heating
www.Rawfamily.com
We have fun with this dish on Thanksgiving day.
1/2 pound almonds, soaked overnight if possible
1/2 pound walnuts, soaked overnight if possible
1 pound carrots, finely grated
1 medium onion
1 Tablespoon raisins
1 Tablespoon oil
1 Tablespoon caraway seeds, ground
1 Tablespoon Italian Seasoning
Sea salt to taste
Combine all ingredients and put through a champion juicer with
the blank plate in or mix in a food processor. If the mixture is not
firm enough, add one or a couple of the following thickeners: dill
weed, dried garlic, dried onion, dried parsley flakes, nutritional
yeast, psyllium husk powder, ground flaxseeds.
Form into drumsticks, sprinkle with paprika or ground black
pepper before serving.
This following recipe is from Dr. Ritamarie's eBook, "Fresh 'n Fun
Thanksgiving Feast: Delighting your Palate with Traditional
Favorites - Raw Vegan Style."
Herbed Mashed "Potatoes"
- 1 head of cauliflower
- 2 cups macadamia nuts, cashews or a
combination of both
- Juice of half a lemon
- 1/4 - 1/2 cup water
- 1 and 1/2 to 2 cups corn, either fresh
or frozen and thawed
- 1/8 to 1/4 teaspoon Black Pepper (to taste)
- 1 tablespoon Flax oil
- 1 tablespoon coconut oil or other mild
tasting cold pressed oil of your choosing.
- Handful of fresh rosemary or choice of
herbs, finely minced
- 1 scallion, finely minced
- 1/2 teaspoon salt or to taste
* Break cauliflower into 2 inch chunks and chop in food processor
with S blade until grainy.
* Put corn in blender and process until smooth. Add water if
necessary, but only enough to result in a smooth, creamy blend.
It should be relatively thick.
* Add nuts, coconut oil, and lemon juice to corn in blender and
process until smooth. Add water only if necessary. This mixture
should be thick and creamy.
* Add nut and corn mixture to the cauliflower in the food
processor and process until well combined, but not completely
smooth. It should have a bit of texture, like mashed potatoes.
* Place in serving bowl and serve as is (mixture should be warm
from the processing) or put entire mixture into baking dish and
place in dehydrator for 2 hours to warm through.
* Serve right away. The taste is best if served shortly after
preparing, and changes after refrigeration.
* Add flax oil, salt and pepper to taste, and minced herbs just
before serving.
Mushroom Gravy
- 1/4 cup warm water
- 1/4 cup Brazil nuts or almonds, ideally
soaked for 6 hours, rinsed and drained
- 1 shallot or 1 clove garlic
- 2 teaspoons dried mushrooms, ground to a powder
- 1/4 teaspoon salt
- Pinch of pepper
- 1/2 cup olive oil
* Put all ingredients in the blender and blend until smooth. Adjust
salt and pepper to taste. Make this just before serving so that it's
warm.
Discover more Thanksgiving recipes in Dr. Ritamarie's
Thanksgiving Recipes book and DVD.
Cranberry Sauce
by Alissa Cohen
1 cup cranberries
Add honey to taste
Blend cranberries and honey until smooth. You may add a little
water to make the sauce smooth.
Cranberry Sauce
by RoseLee Calabro
2 C fresh cranberries
1 orange
1 apple
1 C dates
water for consistency
Process cranberries, orange, apple and dates in a blender and
serve.
ORANGE-CRANBERRY SAUCE
by Rhio
2 cups cranberries**
1 orange, juiced
1 orange, cut into pieces
peel from 1/4 of an orange, finely grated. (Make sure the rind Is
not artificially colored)
1/2 cup walnuts, soaked overnight (or for at least 1 hour)
3-4 tbsp. raw honey (or use agave nectar or raisin syrup
- for raisin syrup: soak 1 cup raisins in just enough filtered water
to cover. Let sit for 24 hours in the refrigerator. Use just the
syrup in the recipe, to taste. Save the raisins to add to fruit
salads.)
1) Put all ingredients into a food processor and process to a
sauce consistency.
Yield: approx. 1 pint. Keeps for up to two weeks, if you lock the
refrigerator! Goes well with the Pecan-Wild Rice Loaf .
**NOTE: Organic cranberries (if you can get them) have a milder,
less acidic
flavor.
This recipe is courtesy or Rhio. You can find more recipes, or
purchase her book by visiting her web site
www.rawfoodinfo.com
Miss Hamlin's Cranberry Sauce
from Alissa Cohen's book "Living on Living Food"
12 ounces cranberries
4 apples, peeled and chopped
8 ounces raisins, soaked
1. In a food processor, blend the cranberries with 2 of the apples
2. Remove from processor and fold in the remaining 2 apples and
raisins.
- by Alissa Cohen
Mashed Taters
from "Rainbow Green Live Food Cuisine"
2 Cups Cauliflower
1/4 Cup Pine Nuts
1/2 Cup Pecans
1 Cup Macadamia nuts
3 Tablespoons olive oil
2 Tablespoons Italian Seasoning
3/4 Tablespoons garlic
1 teaspoon salt
Fresh ground pepper to taste
Process nuts in a food processor with the "S" blade until they
become smooth and creamy. Add in remaining ingredients and
continue to process until it is smooth. Top with cream of
mushroom gravy.
Cream of Mushroom Soup or Gravy
by Nomi Shannon, author of "The Raw Gourmet"
www.rawgourmet.com
Delicious as either a soup or a gravy. Can be gently heated (make
sure it doesn't get warmer than 118 degrees Fahrenheit, which is
warm, not hot to the touch) and served over nut or vegetable
loaves. Because of its richness, 1/2 cup is a sufficient portion.
This is a great holiday recipe and it also makes a memorable soup
that is rich enough so that a half cup provides a single serving. As
a rich and thick gravy it has a heavenly mushroom flavor. Use it on
loafs, pates or burgers, or drizzle it over stuffed mushrooms.
For best results, choose the best mushrooms you can find- crimini
work very well and porcini and shitake mushrooms have proven
health benefits. If you like, warm the soup or gravy over low heat
or a double boiler until
it is warm (not hot) to the touch.
In a blender, combine the water and almond butter, and blend.
Add the quartered mushrooms, Nama Shoyu, and salt. Blend until
smooth. Pour into individual bowls and top with the chopped
mushrooms.
1/4 cup almond butter or tahini
1 1/2 cups quartered mushrooms
1 to 2 T Chopped onions
1 tsp Nama Shoyu (unpasteurized soy sauce)
1 pinch sea salt
1/2 cup water
4 tsp minced mushrooms
In a blender, combine the almond butter, quartered mushrooms,
onions, parsley, Bragg's, salt and water. Blend until smooth. Pour
into a serving bowl. Top with the chopped mushrooms. Yields 1
cup.
Gravy
By Valya and Sergei Boutenko
Page 7 of "Eating without Heating"
www.rawfamily.com
This is a wonderful substitute for gravy during the holiday seasons.
2 Cups Pecans, soaked
2 Cups Water
1/2 Cup dehydrated onion
1 Tablespoon poultry seasoning
2 Tablespoons extra virgin olive oil
Salt to taste
Blend the ingredients thoroughly to a gravy consistency.
Hurraw for the Pumpkin Pie
by Gabrielle Chavez, author of
"The Raw Food Gourmet: Going Raw for Total Well-Being"
Crust
3 Cups Raw walnuts, hazelnuts, or almonds in any
combination, soaked, rinsed, and re-dried or unsoaked
1 and 1/2 Cups Raisins or pitted dates, rinsed
Sprinkle of unprocessed salt
Chop nuts in a food processor fitted with an "S" blade. Add fruit
and salt, and then blend to a sticky dough. Press into a 9-10 inch
non-metal pie plate.
Filling:
2 Tablespoons agar-agar or kosher gelatin flakes
1/2 Cup water
3-4 cups raw pumpkin or winter squash, peeled, seeded, and
chopped.
1/4 to 1/2 Cup raw honey or agave nectar
1 Tablespoon fresh ginger, minced
1 teaspoon vanilla
1 Tablespoon pumpkin pie spice
1 Cup fresh macadamia nuts, rinsed
Sprinkle of unprocessed salt.
Optional:
Substitute 1 Tablespoon psyllium seed husk powder for the agar
and omit water. Pie will have a less custardy texture but still taste
the same.
Dissolve agar-agar in hot water, and then process with the
pumpkin, vanilla, ginger, and honey in a food processor fitted with
an "S" blade until blended.
Transfer to a blender and liquefy further. Add spice, salt, nuts,
and, if using, psyllium. Blend to a thick custard and pour into
prepared crust.
Chill, partially freeze, or warm in a dehydrator before serving.
Serve with Cream Whip for added glory.
Cream Whip
by Gabrielle Chavez, found in "The Raw Food Gourmet"
1 and 1/2 Cups macadamia nuts, rinsed
1/2 Cups Pine Nuts, rinsed
Juice of 1 orange
Juice of 1 lemon
1 teaspoon vanilla or 1 inch vanilla bean
1/4 Cup raw honey or agave nectar, with stevia extract powder, to
taste
Sprinkle unrefined salt
Blend in a blender until creamy.
Pesto Perfecto
This recipe is from Mark Reinfield, author of the vegan recipe book
"The 7 Minute Chef" featuring delicious raw and cooked gourmet
vegan meals. This recipe takes about 10 minutes to prepare, and
makes about 1 cup.
Ingredients
1 C Basil, tightly packed
¼ C Cashews, macadamia or pine nuts
¼ to ½ C Olive oil
2 Tbl Lemon juice, fresh squeezed
2-3 cloves Garlic, minced
½ tsp shoyu, or to taste (optional)
½ tsp Sea salt, or to taste
Pinch Cayenne pepper
Black pepper, ground to taste
Loving preparation
1. Place all ingredients in food processor and process until smooth.
Serving suggestion
Use as a topping for Pesto Pizza. Top with sliced Roma tomatoes
and black sesame seeds. Also good as a live dip or spread.
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