Guest guest Posted October 17, 2005 Report Share Posted October 17, 2005 I made a 100% raw thanksgiving dinner last year for some raw friends and our family. I made all of these dishes and we managed to devour almost all of it !! (There were a total of 10 of us, 5 adults and 5 kids.) Granted they were pretty new to raw foods and they all had that typical " ate too much " stomach ache afterwards, so I think it should feed at least 3 families if not more, but I'm not sure. They're pretty heavy foods, as there are a lot of nuts. You long term raw foodists who don't tolerate large amount of nuts will want to take small portions and stick with the veggie based dishes if you want to avoid a stomach ache, but for people who usually eat cooked food, it can be a great introduction to raw foods!!! I don't always " uncook " with specific amounts, so when I wrote these recipes down, I didn't always keep track of how much I put in. You'll have to just taste and see! Or.... I found some of these online (and made up the rest), so if you need more specific amounts do a google search and I bet you can find some of them, but this will get you started with ideas anyway... All of these can be made a few days ahead of time, I started 4 days before thanksgiving, making 2-3 things each day and then the day of, I just transported and assembled!!! That was really cool! I wasn't burned out from cooking all day when I got there and could enjoy the day! Again, all these measurements are approximent, so have extra ingredients on hand to adjust your recipes!!! Sweet Potatoes: 3-5 sweet Potatoes cut in cubes Olive Oil Agave Nectar 1-2 cups Sunflower seeds soaked overnight and drained & rinsed 2 T. Psyllium Powder (as a thickener) Blend in Food Processor Stuffed Mushrooms: Marinate Button Mushrooms with stem removed in Nama Shoyu overnight (coat them and let them sit) Onion filling: 2 Onions lemon juice from 1 lemon 2 cloves of garlic salt to taste Olive Oil Almond Pulp from making almond milk or other soaked/ground nuts Blend Onion filling in Food Processor. Lay out mushrooms upside down on a plate shortly before serving, and put a dollup of onion filling in each mushroom. If transporting, I recommend assembling when you get there! Cranberry Relish: Soak a bag of fresh cranberries in fresh Orange juice for 2-4 days ahead of time. Then add cut up pieces of apple right before serving. If not sweet enough for you. add a little Agave Nectar. Peas with Marinated Mushrooms: 1-2 bags of frozen peas, thawed (although, I'm not certain the ones at the store are truly raw, I know lots of frozen veggies have been blanched before freezing, I haven't found a company yet who doesn't do this, although I haven't looked very hard! Maybe if there are any peas left in the produce section now, this would be a good time to shell and freeze some ourselves in preperation for Thanksgiving? When is peas season anyway?) 3 portabella musrooms cut up into small pieces, marinated in Nama Shoyu (to marinate, simply cut them up, add just enough Nama to coat the musrooms toss into a glass bowl or jar and let sit overnight. You can reuse the extra Nama to marinate again a few times, I don't know for how long it keeps though once it's been used to marinate, just use your nose and taste to check on it, I'd say at least a week or two would be my guess.) You can add stuff to the marinade if you are feeling creative, like onion, garlic, ginger, basil, whatever inspires you! I prefer the simple Nama! Simply mix the musrooms and peas and serve! Mock Mashed Potatoes: 1 head Cauliflower chopped up into chunks 1 cup (?) soaked Pine Nuts Olive Oil Salt to taste Blend all in food processor, adding oil in as a drizzle until you get the right consistency. This is surprisingly delicious! You might need to make a double batch, because you'll find yourself eating so much before Thanksgiving day arrives! Mushroom Gravy (adapted from The Raw Gourmet's recipe for Mushroom soup) 2 Portabella Mushrooms or mushroom of your choice (about 1 & 1/2 cups) 1 T Nama Shoyu 1 pinch of salt 1/2 cup of water 1/4 cup of Almond Butter Blend in a blender Squash with Fruit Sauce or Lemon-Onion Sauce: I served this as a main course (trying to substitute for Turkey, but I'm not sure it served this purpose, it felt more like a side dish, but these were enough side dishes to not really need any " turkey substitute " or " main dish " , but if anyone has any ides for a good Raw Main Dish, I'd like to try one!) I served it with 2 sauces both on the side, one savory and one sweet, so people could choose, but most people tried and liked both! Butternut Squash, peeled, seeds removed and spiralized or shredded into " spaguetti-like " strands. Sweet Fruit Sauce: Apples peeled, cored Pears, peeled, cored Agave Nectar Orange Juice 1/4 t. cinnamon 1/8 t. nutmeg Blend in food processor then add a few dried currents (these are just like very tiny raisins and taste the same to me!) or sun-dried raisins before serving (optional) Lemon-Onion Sauce: Lemon Juice Green Onions (don't need to chop these up, the blender does a good job, just remove the " hairy " end) Olive Oil Agave Nectar Salt I'm guessing about 1 cup of Lemon juice and 1/2-3/4 cup Agave, maybe 1 & 1/2 cups Olive oil? Just whatever tastes good to you! (leftovers make a great salad dressing) Blend in Blender Apple Pie: Crust: 1 c. Almond Pulp (from making Almond Milk) 1/2 cup soaked walnuts 1c soaked brazil nuts 10 dates, pitted cinnamon to taste Blend in Food Processor and push into pie dish and cover and refridgerate until time to serve. filling: Granny smith apples, peeled and cored (5-8?) Agave nectar to taste vanilla (1-2 t?) lemon juice (2-3 ?T) Blend in food processor until chunky or smooth like apple sauce. Save in a covered bowl until serving time, then pour into crust and top with a sprinkling of cinnamon. You can also add chunks of apple if you like it chunkier Pecan Pie: Crust: 1-1 & 1/2 cups pecans, unsoaked 10 dates, pitted 1T coconut oil Blend in food processor and push into pie dish cover and refridgerate until serving time. Filling: 1-1 & 1/2 cups pecans, unsoaked 10 dates, pitted 1-2 T vanilla Agave Nectar to taste (this is already pretty sweet from dates!) Olive oil, drizzle in until desire consistency Blend in Food Processor Fill pie before serving and top off with whole pecans Pumpkin Pie: Crust: 2 cups Walnuts, unsoaked 10 dates, pitted cinnamon Blend in Food Processor and push into pie dish, refrigerate covered until serving time. Filling: 3 cups Pumpkin, cubed, use a small pumpkin especially for pies, not the big carving kind, although, honestly I've never tried eating the big ones ;oD 1 Ripe Avocado, peeled and seed removed 1 c. dates, pitted 1-2 T Psyllium Powder 1 T. Pumpkin Pie Spice (Cinnamon, Cloves & Nutmeg) Blend in Food Processor until smooth, refrigerate in covered bowl until serving time. For all the Pies, it is easier to transport them in seperate containers and assemble them when you arrive if you are bringing this somewhere. Of course a nice big salad can be added to all this to round it off! To make it festive, you might add some walnuts and dried cranberries to it. Toss it with some of the lemon onion sauce above or your favorite Raw Dressing! Enjoy! Have a happy Thanksgiving! Be sure to e-mail me how it went if you try any or all of these recipes, I'd love to hear back from you all! Feel free to pass these along to other Raw Food or friends... Denise Thomas Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 20, 2005 Report Share Posted October 20, 2005 Thank you, Denise, for taking the time to put these recipes out for us. I know that holidays can be very difficult for people new to eating raw. I'm sure the others join me in sending their thanks. In the past, I've made recipes to " copy " the tastes that I missed from a cooked Thanksgiving -- I remember in particular something that was supposed to taste like bread stuffing with sage. I was so disappointed! I also have yet to taste a mashed potato recipe that came even close to mashed potatoes. I'll give yours a try and let you know. When I make pumpkin pie with psyllium, both the taste and the consistency are just a little odd. I've not added avocado in the past. This may make a nice difference. I wish all the cravings of the " old fashioned " Thanksgiving meal were behind me. Until I move someplace warm and removed from my growing up space, I'm afraid that as soon as the leaves start changing color, my thoughts turn to stuffing and cranberry sauce. Again, Denise, thank you. Annette (Washington State) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 5, 2006 Report Share Posted November 5, 2006 Thanks VegWriter! If anyone is interested scroll down on the page and you will see a family of four. That's US!! Me, Shari; husband, Joe; Jacques (like Cousteau) and Taimi (Tymee). That picture was taken just before we rode our bikes 26 miles downhill from the top of Mt. Haleakala on Maui. Great fun!!! I'd move there in a rainy Seattle flash! I'll be ordering the recipes even if I am having my Thanksgiving catered. YES! There is a raw restaurant about 30 minutes from me and they are doing take out Thanksgiving dinners. Here's our menu: (I ordered a pumpkin pie & a pecan pie!)........ I'll be buying VegWriter's recipes, however to try for the holiday gatherings I'll be attending. Shari Thanksgiving 2006 Salad and Soup Course *Fresh Full Circle Farm Mixed Greens tossed with Sweet Mustard-Thyme Vinaigrette, Marinated Red Onions, Julienned Golden Beet, and Candied Hazelnuts *Creamy Tarragon-Green Ginger Soup Intermezzo *Sweet and Tangy Cranberry Melange Sorbet Entree Course *The Chaco Canyon Turkey: Sage-scented Seed Loaf *Parsnip Pinenut Whip with Rosemary-Crimini Gravy *Brussels Sprouts tossed with Lemon, Blood Orange and Bosc Pear *Chef Lois's Famous Cranberry Apple Chutney Dessert *Caramelly Apple Pecan Pie or *Pumpkin Coconut Mousse Tart Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2006 Report Share Posted November 7, 2006 Denise, can I be your guest this year? " Pea season " is early spring so I doubt there would be any decent fresh ones in the stores. I don't know that they could be frozen for any amount of time without blanching because the enzymes (that we all love) would give them an " off " taste. Tommie http " ://reallyrawfood.com rawfood , " denisedthomas " <denised> wrote: > > I made a 100% raw thanksgiving dinner last year for some raw friends and > our family. I made all of these dishes and we managed to devour almost all of > it !! (There were a total of 10 of us, 5 adults and 5 kids.) Granted they were > pretty new to raw foods and they all had that typical " ate too much " stomach > ache afterwards, so I think it should feed at least 3 families if not more, but I'm > not sure. They're pretty heavy foods, as there are a lot of nuts. You long term > raw foodists who don't tolerate large amount of nuts will want to take small > portions and stick with the veggie based dishes if you want to avoid a > stomach ache, but for people who usually eat cooked food, it can be a great > introduction to raw foods!!! > I don't always " uncook " with specific amounts, so when I wrote these > recipes down, I didn't always keep track of how much I put in. You'll have to > just taste and see! > Or.... > I found some of these online (and made up the rest), so if you need more > specific amounts do a google search and I bet you can find some of them, but > this will get you started with ideas anyway... > > All of these can be made a few days ahead of time, I started 4 days before > thanksgiving, making 2-3 things each day and then the day of, I just > transported and assembled!!! That was really cool! I wasn't burned out from > cooking all day when I got there and could enjoy the day! > > Again, all these measurements are approximent, so have extra ingredients on > hand to adjust your recipes!!! > > Sweet Potatoes: > > 3-5 sweet Potatoes cut in cubes > Olive Oil > Agave Nectar > 1-2 cups Sunflower seeds soaked overnight and drained & rinsed > 2 T. Psyllium Powder (as a thickener) > > Blend in Food Processor > > > Stuffed Mushrooms: > > Marinate Button Mushrooms with stem removed in Nama Shoyu overnight > (coat them and let them sit) > Onion filling: > 2 Onions > lemon juice from 1 lemon > 2 cloves of garlic > salt to taste > Olive Oil > Almond Pulp from making almond milk or other soaked/ground nuts > > Blend Onion filling in Food Processor. Lay out mushrooms upside down on a > plate shortly before serving, and put a dollup of onion filling in each > mushroom. If transporting, I recommend assembling when you get there! > > Cranberry Relish: > > Soak a bag of fresh cranberries in fresh Orange juice for 2-4 days ahead of > time. Then add cut up pieces of apple right before serving. > If not sweet enough for you. add a little Agave Nectar. > > Peas with Marinated Mushrooms: > > 1-2 bags of frozen peas, thawed (although, I'm not certain the ones at the > store are truly raw, I know lots of frozen veggies have been blanched before > freezing, I haven't found a company yet who doesn't do this, although I haven't > looked very hard! Maybe if there are any peas left in the produce section now, > this would be a good time to shell and freeze some ourselves in preperation > for Thanksgiving? When is peas season anyway?) > 3 portabella musrooms cut up into small pieces, marinated in Nama Shoyu > (to marinate, simply cut them up, add just enough Nama to coat the musrooms > toss into a glass bowl or jar and let sit overnight. You can reuse the extra > Nama to marinate again a few times, I don't know for how long it keeps though > once it's been used to marinate, just use your nose and taste to check on it, I'd > say at least a week or two would be my guess.) > You can add stuff to the marinade if you are feeling creative, like onion, garlic, > ginger, basil, whatever inspires you! I prefer the simple Nama! > > Simply mix the musrooms and peas and serve! > > > Mock Mashed Potatoes: > > 1 head Cauliflower chopped up into chunks > 1 cup (?) soaked Pine Nuts > Olive Oil > Salt to taste > > Blend all in food processor, adding oil in as a drizzle until you get the right > consistency. This is surprisingly delicious! You might need to make a double > batch, because you'll find yourself eating so much before Thanksgiving day > arrives! > > Mushroom Gravy > (adapted from The Raw Gourmet's recipe for Mushroom soup) > 2 Portabella Mushrooms or mushroom of your choice (about 1 & 1/2 cups) > 1 T Nama Shoyu > 1 pinch of salt > 1/2 cup of water > 1/4 cup of Almond Butter > > Blend in a blender > > Squash with Fruit Sauce or Lemon-Onion Sauce: > > I served this as a main course (trying to substitute for Turkey, but I'm not sure it > served this purpose, it felt more like a side dish, but these were enough side > dishes to not really need any " turkey substitute " or " main dish " , but if anyone > has any ides for a good Raw Main Dish, I'd like to try one!) > I served it with 2 sauces both on the side, one savory and one sweet, so > people could choose, but most people tried and liked both! > > Butternut Squash, peeled, seeds removed and spiralized or shredded into > " spaguetti-like " strands. > > Sweet Fruit Sauce: > > Apples peeled, cored > Pears, peeled, cored > Agave Nectar > Orange Juice > 1/4 t. cinnamon > 1/8 t. nutmeg > > Blend in food processor > then add a few dried currents (these are just like very tiny raisins and taste the > same to me!) or sun-dried raisins before serving (optional) > > Lemon-Onion Sauce: > > Lemon Juice > Green Onions (don't need to chop these up, the blender does a good job, just > remove the " hairy " end) > Olive Oil > Agave Nectar > Salt > > I'm guessing about 1 cup of Lemon juice and 1/2-3/4 cup Agave, maybe > 1 & 1/2 cups Olive oil? Just whatever tastes good to you! (leftovers make a > great salad dressing) > > Blend in Blender > > > Apple Pie: > Crust: > > 1 c. Almond Pulp (from making Almond Milk) > 1/2 cup soaked walnuts > 1c soaked brazil nuts > 10 dates, pitted > cinnamon to taste > > Blend in Food Processor and push into pie dish and cover and refridgerate > until time to serve. > > filling: > Granny smith apples, peeled and cored (5-8?) > Agave nectar to taste > vanilla (1-2 t?) > lemon juice (2-3 ?T) > Blend in food processor until chunky or smooth like apple sauce. Save in a > covered bowl until serving time, then pour into crust and top with a sprinkling > of cinnamon. > You can also add chunks of apple if you like it chunkier > > Pecan Pie: > > Crust: > 1-1 & 1/2 cups pecans, unsoaked > 10 dates, pitted > 1T coconut oil > > Blend in food processor and push into pie dish cover and refridgerate until > serving time. > > Filling: > 1-1 & 1/2 cups pecans, unsoaked > 10 dates, pitted > 1-2 T vanilla > Agave Nectar to taste (this is already pretty sweet from dates!) > Olive oil, drizzle in until desire consistency > > Blend in Food Processor > Fill pie before serving and top off with whole pecans > > Pumpkin Pie: > > Crust: > 2 cups Walnuts, unsoaked > 10 dates, pitted > cinnamon > > Blend in Food Processor and push into pie dish, refrigerate covered until > serving time. > > Filling: > 3 cups Pumpkin, cubed, use a small pumpkin especially for pies, not the big > carving kind, although, honestly I've never tried eating the big ones ;oD > 1 Ripe Avocado, peeled and seed removed > 1 c. dates, pitted > 1-2 T Psyllium Powder > 1 T. Pumpkin Pie Spice (Cinnamon, Cloves & Nutmeg) > > Blend in Food Processor until smooth, refrigerate in covered bowl until > serving time. > > For all the Pies, it is easier to transport them in seperate containers and > assemble them when you arrive if you are bringing this somewhere. > > Of course a nice big salad can be added to all this to round it off! To make it > festive, you might add some walnuts and dried cranberries to it. Toss it with > some of the lemon onion sauce above or your favorite Raw Dressing! > > Enjoy! Have a happy Thanksgiving! > Be sure to e-mail me how it went if you try any or all of these recipes, I'd love > to hear back from you all! > > Feel free to pass these along to other Raw Food or friends... > > Denise Thomas > Quote Link to comment Share on other sites More sharing options...
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