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Raw-Vegan Thanksgiving Options


RawVegan-Tarzan
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Here are some excellent raw alternatives for your table this Thanksgiving. I definitely recommend experimenting with these dishes a few times before you debut them on your families table. Some require overnight preparation and may seem a bit tedious; they are however worth the effort. Enjoy!!

 

 

Mock Mashed Potatoes:

 

1 head Cauliflower chopped up into chunks

1 cup (?) soaked Pine Nuts

Olive Oil

Sea Salt to taste I don't use it, but some prefer it.

 

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!

 

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(raw soysauce) 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.

 

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

 

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

 

And finally an easier and less controversial pumpkin pie recipe.

 

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 I've never tried eating the big ones

1 Ripe Avocado, peeled and seed removed

1 c. dates, pitted

1-2 T Psyllium Powder

1 T. Pumpkin Pie Spice (Cinnamon, Cloves & Nutmeg

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Cool, thank you.

 

I've tried raw food for half a year, but either i did it wrong or it's not for me.

Anyway, i never made any meals, i always ate everything like right from the garden. I might give this a try

 

I might try to cook some of this during the holiday. muchas gracias!

NO!

 

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Thank you! I've been wondering what to do about Thanksgiving this year. I don't even remember the last time I had turkey, but last year I still ate the stuff made with dairy. This year I'll be cooking for myself and taking it home! I will try some of your raw recipes!

Thanks!

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Thanks for all these raw recipes! Especially those pies... yum!

 

I've been trying to incorporate more raw into my diet, but haven't very successful because the most (un)creative ideas I came up with on my own were green salad, fruit salad, and smoothie. Now I'm equipped with recipes and ready to put that blender to work!!

 

Where would I find Psyllium Powder?

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