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  #1  
Old 10-14-2009, 02:23 PM
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Velvet Velvet is offline
Meadowlark
 
Join Date: Aug 2008
Location: Ames, Iowa
Posts: 1,570
Thanksgiving and Christmas

Hi everyone!

Let's share our ideas with tested recipes that are suitable for Thanksgiving and Christmas

Appetizers:
- Cut up veggies with Rich Cheddar Sauce

Salads:
- Christmas Kale salad
- Mess O' Collard Greens salad

Main Dishes:
- Spinach and Cream pasta casserole
- Baby greens Salad and Spinach Wild Mushroom Quiche

Desserts:
Not tested, but I want to try M. Kenney's Pumpkin pie and SG's pecan pie.

Your turn!
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  #2  
Old 10-15-2009, 04:47 AM
Rawbie
 
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Quote:
Originally Posted by Velvet View Post
Desserts:
Not tested, but I want to try M. Kenney's Pumpkin pie ...
I am curious about your plan to try Matthew Kenney's pumpkin pie. Is it the same one about which Joyce is talking very favorably in her amazing blog? If so, I found his recipe floating around in cyberspace and the link is http://gothamist.com/2007/12/20/matthew_kenney.php.

Here is the recipe:

RAW PUMPKIN PIE WITH THYME (Yield 1)

You will never know that this pumpkin pie is actually made with carrot juice. I think it is my favorite of all of our pies – the filling is also great on its own, as a cold pudding or flan.

For the crust:
2 1/4 cup pecans
2 tablespoons maple syrup
1 tablespoon coconut oil
1 tablespoon date paste
¼ sea salt

(Optional: soak pecans over night and dehydrate at 118 degrees for 24 hours.)

Place pecans in food processor, pulse into small crumbs.
Mix all ingredients together well by hand.
Press into plastic-lined 9 inch tart pan to desired thickness.
Dehydrate 48 hours.
Chill crusts in freezer for 15-30 minutes before filling.
If not using all the crust, store extra in containers in the freezer.

For the Filling:
1/2 cups cashews soaked
1/4 cup maple syrup
1/4 cup agave
1/2 cup coconut oil
1/2 cup + 2 tablespoons carrot juice
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1/4 vanilla bean, scraped
1 1/2 teaspoons cinnamon
1 1/2 teaspoons nutmeg
1/2 tablespoon fresh Thyme, chopped

Blend all ingredients, except thyme, in Vitamix until very smooth.
Stir in thyme.
Fill candied tart crust and chill in freezer overnight.
Remove pie from metal tart shells, cut into 12 even slices and wrap in plastic wrap.
Cut the slices, running a knife under hot water and dry it with a towel between cuts.
Store in freezer.
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  #3  
Old 10-15-2009, 04:55 AM
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Velvet Velvet is offline
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Join Date: Aug 2008
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That's the one, but without thyme, and with different spices (less nutmeg, and some ginger and cloves)! Thanks for posting it, I hate to blog about recipes when I can't share the details! I will also use lecithin to make it set better, so it doesn't have to be served too frozen, and stored in the freezer (perhaps about 2 T lecithin?).

Last edited by Velvet : 10-15-2009 at 04:58 AM.
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  #4  
Old 10-15-2009, 05:03 AM
Rawbie
 
Posts: n/a
More ideas for raw Thanksgiving dinner -- courtesy of Mike Snyder

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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  #5  
Old 10-15-2009, 05:17 AM
Rawbie
 
Posts: n/a
Quote:
Originally Posted by Velvet View Post
That's the one, but without thyme, and with different spices (less nutmeg, and some ginger and cloves)! Thanks for posting it, I hate to blog about recipes when I can't share the details! I will also use lecithin to make it set better, so it doesn't have to be served too frozen, and stored in the freezer (perhaps about 2 T lecithin?).
Glad to be of assistance!

Please note that I am kind of put off by Matthew's instructions for preparing the crust. Does the crust need to be dehydrated for 48 hours? If so, that is an awfully long time. Of course, there are no hard fast rules that we need to follow the recipes as exactly written.

If possible, please share your modification of Matthew's pumpkin pie recipe soon after preparing it.
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  #6  
Old 10-15-2009, 07:50 AM
Rawbie
 
Posts: n/a
Guilt Free Yam Pie with Cashew Cream

http://www.iamfullyalive.com/raw-thanksgiving-recipes/

Guilt Free Yam Pie with Cashew Cream
Inspired by Nomi Shannon

Crust:
2 cups brazil nuts
1 cup shredded coconut
½ cup pitted dates
dash of salt

Process shredded coconut in the food processor. Add the remaining ingredients and process again until the mixture is sticky. Press the dough into a round pie pan and put in the freezer while making the filling.

Filling:
6 small yams, peeled and coarsely chopped
1 cup raisins, covered in water for 20 min. (keep the water)
½ cup pitted dated
½ cup macadamia nuts
1 orange, peeled and coarsely chopped
1 tsp. Chinese 5 – spice powder
¾ tsp. cinnamon
pinch of clove powder
pinch of salt
2 Tbl. psyllium powder (mix in at the very end)

Blend in a power blender the top 5 ingredients, including the water from the raisins.
If the mixture is hard to blend, add a little more water. Add the remaining ingredients, except psyllium husk, and blend. When the mixture is smooth, stir in the psyllium husk and pour into the crust immediately. Then put back into the freezer while making the cream.

Cashew Cream:

2 cups Cashews
½ cup pitted dates
½ Tbs. vanilla extract
1 cup water
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  #7  
Old 10-15-2009, 08:34 AM
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Velvet Velvet is offline
Meadowlark
 
Join Date: Aug 2008
Location: Ames, Iowa
Posts: 1,570
I'll probably do half the crust and skip dehydrating it
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  #8  
Old 10-15-2009, 09:31 AM
Rawbie
 
Posts: n/a
Cookies Galore

http://rawdorable.blogspot.com/2009/...es-galore.html

Thanks to Shannon Marie (aka Rawdorable), there are plenty of highly acclaimed and incredibly innovative holiday cookie recipes in the enclosed link. Check it out!

If you have the time and inclination, there are many more recipes that could be used for the holidays. The link is http://rawdorable.blogspot.com/. Just type in any keyword (i.e. holiday, cupcake, cacao) on the very top of Shannon Marie's website and then click "Search Blog".

Enjoy!
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  #9  
Old 10-15-2009, 11:49 AM
J.o.y.c.e's Avatar
J.o.y.c.e J.o.y.c.e is offline
Meadowlark
 
Join Date: Nov 2008
Location: Vermont, USA
Posts: 698
A few folks are raving about the Elaina Love's fantasy stuffing here:

http://www.rawfreedomcommunity.info/...ntasy+stuffing

I want to try that one!

Also here's a link from last year:

http://www.rawfreedomcommunity.info/...ntasy+stuffing
__________________
Kindest regards, Joyce
My New Blogspot: Beautiful Living Food in Vermont
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  #10  
Old 10-15-2009, 11:53 AM
J.o.y.c.e's Avatar
J.o.y.c.e J.o.y.c.e is offline
Meadowlark
 
Join Date: Nov 2008
Location: Vermont, USA
Posts: 698
Matthew Kenney's mashed 'jicama' potatoes from Everyday Raw are excellent. These are the only raw 'mashed pototato' recipe we like so far. Cauliflower and parsnips just don't cut it....in our humble opinion
__________________
Kindest regards, Joyce
My New Blogspot: Beautiful Living Food in Vermont
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  #11  
Old 10-15-2009, 12:19 PM
Rawbie
 
Posts: n/a
Quote:
Originally Posted by J.o.y.c.e View Post
Matthew Kenney's mashed 'jicama' potatoes from Everyday Raw are excellent. These are the only raw 'mashed pototato' recipe we like so far. Cauliflower and parsnips just don't cut it....in our humble opinion
Check out the link:

http://thesunnyrawkitchen.blogspot.c...ic-mashed.html

Rosemary-Garlic Mashed Potatoes
Adapted from Matthew Kenney's Everyday Raw

Serves 4-6

4 cups chopped jicama
1 1/2 cups cashews
1 teaspoon sea salt
1 teaspoon chopped fresh rosemary (or dried)
1 teaspoon minced garlic
2 teaspoons nutritional yeast
Black pepper, to taste

In food processor, process jicama. Press out excess liquid with a cheesecloth or through a sieve.

Place in high-speed blend with the rest of the ingredients.

Blend till combined. Serve immediately or warm up in dehydrator before serving.

Carmella's Notes:
~ I used a little less cashews than he calls for as I prefer a lighter mixture.
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  #12  
Old 10-15-2009, 08:32 PM
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wyjoz wyjoz is offline
Bad Mumble Jumble Dodo Bird
 
Join Date: May 2007
Posts: 7,929
last Thanks I made this recipe and we loved it so much I made it again for Chirstmas. I sent a serving to a friend and she loved it....then Wayneski's daughter and hubby came after Thanks, ate it and loved it...........so will be making it again this year ... in Connecticut ! whole Massachusetts family is going there ... and the whole family is having cooked mashed potatoes and poor turkey...............but we are making all this.............

Candied Yams

--------------------------------------------------------------------------------

http://rawlivingfoods.typepad.com/1/...ees/index.html
Candied Yams:

6 sweet potatoes (yams)
½ cup raw honey
½ cup coconut butter

1.) Soak sweet potatoes overnight. Pour off water.

2.) Place all ingredients in a Vita Mixer with as little water as possible and blend into a cream.

3.) Spread in a rectangular 2” deep Pyrex dish.

Whipped Topping:

2 cups macadamia nuts
10 dates
2 Tbs. vanilla extract
2 tsp. ginger powder 2
2 tsp. cinnamon
½ tsp. nutmeg
¼ tsp. cardamom
A pinch of cloves and allspice

1.) Blend in a Vita Mixer with as little water as possible to make a cream.

2.) Spread on the top of the sweet potatoes. Had it in dehydrator for several hours.


Magenta Salad
I'll give a rough idea of measurements, but really it's a dump, taste and add type of recipe.

1 beet
2-3 apples
1 carrot
1/2 a cup of raisins
1/2 a cup of walnuts
1 tbsp. Olive oil
1 lemon juiced
1/2-1 tsp. Cinnamon
1/2-1 tsp. Raw Honey

I like to use an electric chopper or a food processor. I shred or finely chop the beet and the carrot. The apples I dice up by hand so that the textures vary. I finely chop the walnuts. Add these all together in a bowl. Then add the raisins, olive oil, cinnamon, raw honey and juiced lemon.

If it is too dry add more olive oil or lemon depending on your likes and tastes. If the apples are really sweet you may want to leave out or cut back on the honey

Rosemary-Garlic Mashed Potatoes
Adapted from Matthew Kenney's Everyday Raw

4 cups chopped jicama
1 1/2 cups cashews
1 teaspoon sea salt
1 teaspoon chopped fresh rosemary (or dried)
1 teaspoon minced garlic
2 teaspoons nutritional yeast
Black pepper, to taste

In food processor, process jicama. Press out excess liquid with a cheesecloth or through a sieve.
Place in high-speed blend with the rest of the ingredients.
Blend till combined. Serve immediately or warm up in dehydrator before serving.

CHINESE BROCCOLI WITH PEANUTS

In a salad bowl, add:
3 cups broccoli tops, chopped
¼ cup raw Spanish peanuts
In a blender, add.
1 Habañero pepper ***I only used Jalapeno (afraid of habanoero!)
1 clove garlic
¼ cup olive oil ***I used 2 T
¼ cup pine nuts
½ avocado
1 tablespoon fresh lemon juice
1 teaspoon salt

Blend until creamy, pour over broccoli and peanuts. Let marinate for 45 minutes in the refrigerator.


Cauliflower Salad Boutenkos

1 cauliflower fine diced
1/4 c oil
1/4 c lemon juice
1 bunch green onions
1 bunch cilantro
salt to taste Mix well !

Cranberry Relish
Pumpking Pie

Last edited by wyjoz : 10-16-2009 at 08:10 AM.
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  #13  
Old 10-15-2009, 10:01 PM
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Pirawna Pirawna is offline
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Join Date: Sep 2008
Location: Southern California
Posts: 624
I was gonna mention the Rosemary Jicama Mashers. I also made a beautiful beet salad with apples, carrots cinnamon and raisins. I found it here on the boards somewhere....
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  #14  
Old 10-15-2009, 10:04 PM
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Pirawna Pirawna is offline
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Join Date: Sep 2008
Location: Southern California
Posts: 624
Ah, Kelly's Magenta Salad. That's it. It's a beautiful magenta color for a festive holiday presentation. My SAD aunt was over when I made it and she kept hovering around curious about it. She tried it and loved it.
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  #15  
Old 10-16-2009, 08:13 AM
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wyjoz wyjoz is offline
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Join Date: May 2007
Posts: 7,929
I might try this recipe also. Just thinking about too much nuts at one meal .. though

Cauliflower Oh! Gratten by Jackie Graff

2 cups macadamia nuts, soaked 8 hours and drained
2 cups Rejuvelac or filtered water *** or sour crout juice !!!!!!!!!!!!!
1 teaspoon salt
1 teaspoon turmeric
4 sun-dried tomatoes, soaked 2 hours
juice of 1 lemon
1 cup pine nuts, soaked 8 hours and drained
6 cups cauliflower florets
1. Place macadamia nuts, Rejuvelac or filtered water, salt, turmeric,
sun-dried tomatoes and lemon juice in blender. Blend until smooth.
2. Add pine nuts and blend until smooth.
3. Chop cauliflower into small pieces and place in a casserole dish.
4. Stir dressing into cauliflower and serve.
5. Casserole may be covered with plastic wrap and placed in a dehydrator for two hours to soften and warm the cauliflower. Serve immediately. This can be a complete meal with a green salad.
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