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
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.
For a great pictorial tutorial of this recipe, visit
http://www.hishealingways.com/mockturkey/mockturkey.html
Turkeyless Turkey
by Valya and Sergie 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 paprike or ground black
pepper before serving.
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
Here's a link to Dale Wing's picture tutorial on how to make this
cranberry sauce.
http://hishealingways.com/cranberries/cranberries.html
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 Sergie 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.
Enjoy the recipes! Be sure to visit The Raw Diet Health Shop to
pick up a new raw food kitchen appliance or some raw gourmet
crackers!
Mike Snyder
mike@therawdiet.com
503-771-3904
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.
For a great pictorial tutorial of this recipe, visit
http://www.hishealingways.com/mockturkey/mockturkey.html
Turkeyless Turkey
by Valya and Sergie 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 paprike or ground black
pepper before serving.
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
Here's a link to Dale Wing's picture tutorial on how to make this
cranberry sauce.
http://hishealingways.com/cranberries/cranberries.html
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 Sergie 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.
Enjoy the recipes! Be sure to visit The Raw Diet Health Shop to
pick up a new raw food kitchen appliance or some raw gourmet
crackers!
Mike Snyder
mike@therawdiet.com
503-771-3904