Guest guest Posted November 5, 2004 Report Share Posted November 5, 2004 Greetings Rawsoul, My sister-in-law just called to announce she is having Thanksgiving dinner at her home this year. I want to make some raw renditions of my holiday favorites and wondered if anyone here would mind sharing on or offline recipes for the following: Sweet potatoes and/or sweet potato pie - I thought I had made the ideal candied sweet potato puree but even after putting it in the dehydrator for a while, it still had a slight starchy taste. Is there ANY way to get rid of the starchiness or is that just inevitable since we're dealing with raw sweet potato? Dressing - Now, I see " stuffing " recipes but there is a certain taste that I'm looking for...like what Grandma used to make. Does anyone have a really good, down home, shole 'nuff/shole 'nuff dressing recipe (raw/living, of course!) I already have my greens recipe down and that's no problem... Anything else? Raw mac-n-cheeze? I'm just trying to be armed because it's one thing to be at home daily surrounded by mostly the kinds of foods I eat...but it's quite another to be around a house full of folks chowing down on the foods I was eating not too long ago that had become favorites over the years. I just want to be prepared so I can have my own versions of those favorites and not get tempted to eat some of the other stuff! Please respond...Thanks! Peace, Cherie Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2004 Report Share Posted November 5, 2004 I would love to get some of these recipes, too! Blessed Be, Elise --- cmkree <cmkree wrote: > > > Greetings Rawsoul, > > My sister-in-law just called to announce she is > having Thanksgiving > dinner at her home this year. I want to make some > raw renditions of > my holiday favorites and wondered if anyone here > would mind sharing on > or offline recipes for the following: > > Sweet potatoes and/or sweet potato pie - I thought I > had made the > ideal candied sweet potato puree but even after > putting it in the > dehydrator for a while, it still had a slight > starchy taste. Is there > ANY way to get rid of the starchiness or is that > just inevitable since > we're dealing with raw sweet potato? > > Dressing - Now, I see " stuffing " recipes but there > is a certain taste > that I'm looking for...like what Grandma used to > make. Does anyone > have a really good, down home, shole 'nuff/shole > 'nuff dressing recipe > (raw/living, of course!) > > I already have my greens recipe down and that's no > problem... > > Anything else? Raw mac-n-cheeze? I'm just trying > to be armed because > it's one thing to be at home daily surrounded by > mostly the kinds of > foods I eat...but it's quite another to be around a > house full of > folks chowing down on the foods I was eating not too > long ago that had > become favorites over the years. I just want to be > prepared so I can > have my own versions of those favorites and not get > tempted to eat > some of the other stuff! > > Please respond...Thanks! > > Peace, > > Cherie > > > > > > > Check out the new Front Page. www. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 6, 2004 Report Share Posted November 6, 2004 Hello : I have been thinking of that myself and looking through food preparation books. I remember there is a recipe in the Raw book written by Charlie Trotter that has croutons for salad. Maybe you could adapt those for stuffing. The recipe for the croutons is from the Arugula Caesar salad and is below: Croutons - 1 carrot, 1 cup Cashew Cheese 1 1/2 teaspoon large flake nutritional yeast 1 tablespoon freshly squeezed lemon juice 1 tablespoon minced red onion 1 tablespoon white miso 1 teaspoon minced yellow onion 1 teaspoon celtic sea salt pinch of freshly ground white pepper pinch of freshly grated nutmeg Peel the carrot and using a vegetable peeler, cut it lengthwise into thin strips. Arrange the strips on a dehydrator shelf and dehydrate at 105 degrees for 8 hours, or until completely dry. Break the dried strips into small pieces, place in a spice grinder (?), and grind into a fine powder. Meanwhile combine the cashew chees, nutritional yeast, lemon juice, red onion, miso, yellow onion, salt, white pepper and nutmeg in a bowl and stir until all the ingredients are evenly incorporated. Chill the mixture for 1 hour to make it easier to handle. When the crouton mixture is ready, roll into into ropes 1/2 in diameter. Cut the ropes into 1/2 inch long pieces. Gently toos the croutons in the carrot powder, coating evenly on all sides. Place the croutons on a nonstick drying sheet on a dehydrator shelf and dehydrate at 105 degrees for 4 hours, or until crisp on the outside and soft on the inside. Enjoy, Ashtarra Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2004 Report Share Posted November 7, 2004 Cherie, One of my favorite raw desserts is from Nomi Shannon's " Raw Gourmet " cookbook. I've seen it at Whole Foods, so it's pretty widely available. You can definitely available from the raw food booksellers on the web. The recipe is for Yam Pie, which is by far the best sweet potato pie I've ever eaten. No nasty lard and flour crust, to start with. Instead it's got a yummy date/nut crust. I've often used walnuts, dates, raisins, and cinnamon for the crust. The filling uses yams processed through a Champion (or other) juicer with the blank plate (really creamy!) plus dates, raisins, pine nuts, and the typical sweet potato pie spices. A bit of ground psyllium husks helps it to set. Wow! Cooked food eaters would have to be absolutely crazy not to like the raw version of this pie if they like the cooked one. I'd recommend the recipe book highly. I've really enjoyed it. Steve Quote Link to comment Share on other sites More sharing options...
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