This is an INCREDIBLE list of Thanksgiving raw recipes posted by:
Thanks-Living and a LONG Post of Recipes via Blonde Over Blue by simonamcintyre on 11/26/08 (thank you so much!!)
BREADS: Pumpkin Spice Muffins, Pumpkin Bread, Corn Bread
STARTERS AND SIDES: Festive Salad Greens, Marinated Carrots and Zucchini, Raw Mashed “Potatoes”,
Parsnip Pinenut Mash, Whipped Yams, Brussel Sprouts Provance Salad, Marinated Kale Salad
SAUCES/DRESSINGS/STUFFING: Wild Mushroom Gravy, Mushroom Gravy, Pomegranate Citrus Dressing, Cranberry Sauce, Herbed Pecan Stuffing, Dilled Stuffing, Celery Avocado Stuffing
MAIN/ENTRÉE: Turkeyless Turkey, Organic Stuffed Curry Shiitake Mushroom Caps, Celebration Loaf
DESSERTS: Vanilla Ice Cream, Pumpkin Cheesecake, Persimmon & Coconut Cream Parfait, Simplified Pumpkin Pie, Spiced Walnut “Whipped Cream”, Matthew’s pumpkin trifle, Raw Pecan Pie
**BREADS**
Pumpkin Spice Muffins from The Sunny Raw Kitchen
**
Pumpkin Bread
Ingredients:
1 cup raw walnuts, finely ground
1 cup raw sunflower seeds, finely ground
1 cup raw pumpkin seeds, finely ground
½ cup yellow onion, chopped
½ cup celery, chopped
1 cup crimini mushrooms, diced and briefly marinated in Soy or Name Shoyu
2 tablespoon olive oil
¼ teaspoon sea salt
½ teaspoon black pepper
1½ teaspoon kelp, crumbled or chopped if needed
1½ teaspoon thyme
1 cup dried exotic mushrooms (variety or shitake), reconstituted in warm water and patted dry
Preparation:
Mix all the ingredients and enjoy!
**
Corn Bread from The Sunny Raw Kitchen
Corn Bread
1 1/2 cups corn (frozen)
1 small red bell pepper
1 small yellow bell pepper
1 tsp celtic sea salt
1 tsp dried oregano
1/2 tsp cumin
1 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
3/4 cup sesame seeds
1/4 cup sunflower seeds
Blend all ingredients in the food processor and spread it on a Teflex sheet. Dehydrate for 3 hours, flip onto mesh and dehydrate for 3 or more hours, depending how crispy you want your bread.
**STARTERS AND SIDES**
Festive Salad Greens
Ingredients:
1 large head Romaine Lettuce
4 chard leaves, de-stemmed and cut into ribbons
1 cucumber, peeled, cut in half and sliced
2 yellow peppers, cut into festive shapes with small cutters (stars or
bells)
1 pomegranate, seeds removed
¼ cup of pecans
Directions:
Place all the ingredients in a large festive salad bowl
Marinated Carrots and Zucchini
Carrots and Zucchini sliced thin
Olive oil or Avocado
Apple Cider Vinegar/Lemmon Juice
Grated Ginger
Freshly Minced herbs (parsley)
Sea Salt
**
Raw Mashed “Potatoes” from Pretty Smart Raw Food Ideas
1 head cauliflower, broken into florets
1/4 C cashews
2 cloves garlic, peeled and minced (or to taste)
1/4 C olive oil, or to taste
sea salt to taste
black pepper to taste
• In a food processor, grind cashews fine.
• Add cauliflower, and garlic, and process fine.
• Add olive oil until mixture looks like fluffy mashed potatoes.
• Remove from food processor and sprinkle on black pepper to taste.
Serve with gravy.
**
Parsnip Pinenut Mash
Ingredients:
2 cup parsnip, washed and cubed
½ cup pine nuts
1½ cup water
.33 cup lemon juice
2 clove 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: .5 cup chickpea miso and .5 cup water whisked with some seasoning, such as drop of cumin or pepper or chopped mushrooms.
**
Whipped Yams
Ingredients:
3 cups peeled and chopped yams
4 - 6 dates, pitted and soaked
2 - 4 Tbsp extra virgin olive oil
¼ cup filtered water
½ -1 tsp Celtic sea salt
1 tsp ground cinnamon
1/8 tsp ground nutmeg
parsley, for garnish
Directions:
In a food processor combine all ingredients and blend for several minutes until
smooth. For a smoother consistency, continue blending in a high-speed blender
until the mixture is whipped. Warm in a dehydrator at 105F for 20-30 minutes and
serve. Dust with cinnamon and nutmeg and garnish with fresh parley.
**
Brussel Sprouts Provance Salad
Ingredients:
12 brussel sprouts, wahsed and sliced
2 tablespoon olive oil
1 teaspoon rubbed to a powder herbs de provance
salt to taste
Preparation:
Wash and slice brussel sprouts and toss well with olive oil salt and herbs de provance (in a pinch: thyme, basil, lavender and fennel or marjoram, sage and rosemarry as well) spread on a piece of partchment paper in one layer in the D for 30 minutes to an hour. Or simply let marinade.
**
Marinated Kale Salad
Ingredients:
1 large bunch of kale, stems removed
4 Tbsp fresh lemon juice
1 red pepper, diced
1 yellow pepper, diced
1 small clove garlic, mashed, optional
½ tsp Celtic sea salt, optional (speeds up the marinating process)
celery powder, kelp or dulse to taste
Avocado or Extra Virgin Olive Oil (optional)
Directions:
Stack leaves and slice crosswise into thin strips. Place in a bowl along with the
lemon juice and seasonings. Massage well with your hands, working the dressing
into the greens. Add the red and yellow pepper and toss. Marinate for 3-24 hours
in the refrigerator. Before serving, drizzle with extra virgin olive oil or rub in avocado.
Note: you may substitute other greens like collards, Swiss chard, spinach etc. The
tougher the greens the longer they need to marinate
orange peel and serve.
**SAUCES/DRESSINGS/STUFFING**
Wild Mushroom Gravy from RAWvolution (delivers raw cuisine courses!)
Ingredients:
1 cup raw walnuts, finely ground
1 cup raw sunflower seeds, finely ground
1 cup raw pumpkin seeds, finely ground
½ cup yellow onion, chopped
½ cup celery, chopped
1 cup crimini mushrooms, diced and briefly marinated in Soy or Name Shoyu
2 tablespoon olive oil
¼ teaspoon sea salt
½ teaspoon black pepper
1½ teaspoon kelp, crumbled or chopped if needed
1½ teaspoon thyme
1 cup dried exotic mushrooms (variety or shitake), reconstituted in warm water and patted dry
Preparation:
Mix all the ingredients and enjoy!
**
Mushroom Gravy from Pretty Smart Raw Food Ideas
1/2 C almonds, soaked 12 hours
1/2 C water
2-1/2 C shiitake mushrooms
1 clove garlic (or 1/4 t powdered garlic)
2 t Bragg Liquid Aminos
water, as necessary
• In a food processor, grind almonds fine.
• Add remainder of ingredients, and process to paste, adding water as necessary.
**
Pomegranate Citrus Dressing
Ingredients:
1 cup of orange juice
1 lime, juiced
½ pomegranate, juiced on a citrus press
¼ cup chopped pecans
Directions:
Blend the juices together with the pecans until smooth. Toss with the salad just
before serving.
**
Cranberry Sauce
Ingredients:
2 cups of fresh or frozen cranberries
1 cup of raisins, soaked
2 sweet oranges, peeled and sectioned
2 sweet apples, cored and chopped
¼ tsp cinnamon
¼ tsp. ginger
¼ tsp. allspice
1/8 tsp. cloves
Directions:
Puree all the above ingredients through a
Champion Juicer, food grinder or food processor.
Add spices and mix thoroughly. Chill overnight
to let flavors marry.
**
Herbed Pecan Stuffing from The Fresh Network
* 1 cup almonds, soaked 12 hours
* 1 cup walnuts, soaked 2 hours
* 2 cups pecans, soaked 1 hour
* 1/2 cup raisins, rehydrated in water
* 1/2 cup cranberries, unsweetened
* 1/2 cup parsnips, finely chopped
* 1 1/2 cups sweet apples, diced
* 1 1/2 cups celery, diced
* 1/2 cup olive oil
* 1/4 cup fresh sage, minced
* 2 tablespoons fresh, young rosemary, minced
* 4 tablespoons fresh thyme, minced
* 4 tablespoons fresh marjoram, minced
* 2 tablespoons Celtic sea salt
Combine pecans, almonds and walnuts in food processor. Pulse nuts until they are slightly grounded (you don’t want to emulsify them). Add raisins and pulse for 20 seconds. Transfer mixture to large mixing bowl.
Stir in all remaining ingredients. Place stuffing onto dehydrator trays and dehydrate at 90°F for 12 hours or until dry. Serve stuffing warm from dehydrator with gravy. Stuffing mixture can also be made in advance. It stores for up to 3 days in the refrigerator prior to dehydration, and up to two weeks after dehydration.. In blender, combine miso, water, herbs, oil, salt, white pepper and leeks until very creamy. It should taste too salty. Pour miso mixture into mesh bag, catching all liquid that comes out (liquid will be used in Holiday Gravy recipe opposite). Continue to squeeze liquid out of bag until no more will come out.
**
Dilled Stuffing
1 C sunflower seeds, soaked
2 t dill seed
4 t lemon juice
2 T psyllium husk powder
4 t onion, minced
1/2 t salt
• Combine all ingredients in food processor.
**
Celery Avocado Stuffing from Raw Glow
Ingredients
2 large ripe avocados
1 small bunch parsley
5-6 ribs celery
1 bunch Lacinto kale
2-3 cloves crushed garlic (optional)
Mash avocados in a medium bowl. Chop parsley and dice celery ribs into very small cubes. Add parsley and celery to mashed avocados. You can also add 2-3 cloves of garlic crushed by a garlic press for a spicier taste. Top stuffing with Dulse seaweed flakes if desired. Spread mixture onto Lacinto kale leaves and eat like a wrap or taco. Another option is to stuff bell peppers with mixture or simply add a scoop onto a bowl of mixed greens for a filling salad.
*Variation: Substitue the parsley for cilantro and add the juice of one lime for a south of the border flavor.
**MAIN/ENTRÉE**
Turkeyless Turkey by Valya and Sergie Boutenko
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
**
Organic Stuffed Curry Shiitake Mushroom Caps from Green Chefs
Ingredients: TIP: Try using baking spices for a thanksgiving taste to the stuffing
8 Large Organic Shiitake Mushrooms
5 Large Organic Chanterelles Mushrooms
1/2 Cup Curry Leaves
1 Cup Sprouted Pumpkin Seeds
1 Cup Sprouted Sun Flower Seeds
1/3 Cup Parsley Leaves
1 Large Green Onion
1/2 of a Jalapeno Pepper Sliced
1 Medium Size Garlic Clove
1 Cup Orange Juice
1 Whole Lime Juiced
Pinch of Lime Vest
1 Medium Tomato
1/3 of a Large Purple Onion
1 Table Spoon Raw Soy Sauce
Step 1 We are using 8 Large Shiitake Mushrooms with the stems removed. Start by pouring a 1/3 cup of Raw Soy Sauce into a small dish. Then take the Mushroom tops and marinate them in the sauce. Cover them completely and then set them aside on a clean plate. Next we are going to make our Paté. In a good blender add the Sprouted Pumpkin Seeds and the Sun Flower seeds into the blender. Next grab your fresh curry leaves and de-stem them but grasping your fingers around one end of the stem and pull the stem towards your body. This pulls the leaves off quickly. Add the leaves to the Blender.
Step 2 Add your Jalapeno, garlic, orange juice, lime juice, lime peel, green onion, and tomato into the blender. Turn the blender on to a medium setting . Use a spatula to guide the paté to the center of the blender. Be very careful not to touch the blade. We are only cleaning the outer edges off, and pushing gently to the center, so everything is mixed by the blender.
Step 3 Now add the Raw Soy Sauce you used to soak the mushrooms earlier. Pour it in. About 2 TB’s. Add the Purple Onion and Parsley and hit pulse. That is it. Now lets stuff.
Step 4 Have your mushrooms upside down, with the bottoms facing up towards you. Stuff the mushrooms with the curry paté you just made.
Step 5 Now cut up your Chanterelles Mushrooms and push them into the stuffing and add them to the center of the plate. On top of them add some more of the curry paté.
**
Celebration Loaf
Ingredients:
1½ cups raw almonds*
1½ cups raw hazelnuts or pecans*
1½ cups raw sunflower seeds**
2½ cups chopped portobello mushrooms
3 cups chopped celery
1 cup chopped red pepper
1 cup chopped carrots
½ cup chopped fresh parsley
1 tbsp minced garlic
1 shallot, finely chopped
¼ cup minced scallions
2 tbsp fresh sage, minced or 2 tsp. dried
2 tbsp fresh rosemary, minced or 2 tsp. dried
1 tbsp fresh tarragon, minced or 1 tsp. dried
1½ tsp fresh thyme, or 2 tsp. dried
1 tbsp celtic sea salt
¼ tsp paprika
2 tbsp psyllium powder
* = preferably soaked for 12 hours and dehydrated at 105°F for 12 hours
** = preferably soaked for 6 hours and dehydrated at 105°F for 6 hours
Garnish:
1 bunch curly kale, or endive or parsley, for garnish
2 oranges, sliced in wheels, for garnish
½ cup fresh cranberries or 1 cup cherry tomatoes, for garnish
**DESSERTS**
Vanilla Ice Cream from Green Chefs
1 cup raw cashews, soaked for 4 hours or more
1 cup coconut meat
1/2 cup filtered water
1/2 cup agave nectar
1/2 cup coconut butter
2 tablespoons vanilla extract
Seeds of 1/2 vanilla bean (or 1 additional teaspoon vanilla extract)
1/4 teaspoon salt
In a high speed blender, blend all the vanilla cream ingredients until completely smooth. Transfer to a separate container and refrigerate to chill and set, 2 hours or more. This will make a firm, scoop-able cream. For a slightly softer cream, use half the amount of coconut butter.
Pumpkin Cheesecake from We Like It Raw
Ingredients
Crust
* 1 1/2 Cups Pecans
* 1/3 Cup Raisins
* 1/4 Teaspoon Cinnamon
* Salt
Filling
* 1/2 Cup Soft Dates, pitted and packed
* 1/2 Cup Agave
* 1/4 Cup Lemon Juice
* 2 Cups Cashews, soaked 2 hours, drained
* 1/2 Cup Young Coconut Meat
* 1 Tablespoon Pumpkin Pie Spice
* 1/2 Cup Coconut Oil, warmed to liquid
* 1/2 Cup Irish Moss Paste*
* Pumpkin Topping
* 3/4 Cup Pumpkin, chopped
* 1/4 Cup Carrots, peeled and chopped
* 6 Tablespoons Water
* 2 teaspoons Lemon Juice
* 1/4 Cup Dates, soaked
* 1 Teaspoon Pumpkin Pie Spice
Directions
1. To make the crust: In a food processor, process pecans, raisins, cinnamon, and salt until the mixture begins to stick together. Press the crust mixture evenly in the bottom of an 8-inch spring form pan.
2. To make the filling: Process the dates, agave, and lemon juice in a food processor until smooth. Add the pumpkin, cashews and coconut meat and process until completely smooth. Add the coconut oil and irish moss and process until well incorporated. Pour the filling onto the crust.
3. To make the topping: Place the pumpkin and carrot along with the water and lemon juice in a blender and blend until smooth. Add the dates and pumpkin pie spice and blend again until smooth. Spread the pumpkin topping evenly on top of the filling.
4. Chill at least 3 hours before serving
**
Persimmon & Coconut Cream Parfait from The Sunny Raw Kitchen
Simplified Pumpkin Pie
Ingredients:
2 cup walnuts, unsoaked
10 dates, pitted
cinamon, to taste
3 cup small pumpkin (don’t use carving pumpkins), cubed
1 ripe avocado, peeled and seed removed
1 cup dates, pitted
1 tablespoon Psyllium powder
1 tablespoon pumpkin pie spice (cinnamon, cloves & nutmeg)
Preparation:
1. For crust, blend 10 dates, walnuts and cinamon in food processor and push into pie dish, refrigerate covered until serving time.
2. For filling, blend remaining ingredients in food processor until smooth, refrigerate in covered bowl until serving time.
**
Spiced Walnut “Whipped Cream”
2 cup walnuts, soaked a few hours, rinsed and drained
1 cup fresh water
½ cup soaked dates
2 tablespoon ground chia seeds
½ teaspoon ground cinnamon
.125 teaspoon ground ginger
pinch ground cloves
Preparation:
1.whip all ingredients in blender until thick and fluffy.i did have to stop the blender and scrape the mixture down a few times:)
2.chill about 1 hour
3.pipe as desired onto pie.
**
Matthew’s pumpkin trifle from Rawdorable
Ingredients
2 cups nut flour
1/4 cup coconut flakes
1/4-1/2 cup raw pumpkin puree
1/4-1/2 cup date paste
generous drizzles of agave, to taste
1/2 tsp. vanilla
pumpkin pie spice, to taste
dash of sea salt
In a large bowl, combine the nut flour (a mixture of finely ground nuts of your choice combined with leftover nut pulp from making your favorite nut milk; I find that adding some fresh nuts to the nut pulp makes it taste better, while the nut pulp provides a lighter texture), coconut flakes, pumpkin pie spice and sea salt. Stir with a whisk or use an electric mixer.
Next, add about 1/4 cup of the pumpkin puree (just blend raw pumpkin chunks in a high-speed blender. Believe me; you’ll need a powerful model to do the job, unless you use the “guts” instead of the flesh), 1/4 cup of the date paste and the vanilla. Whisk/mix, paying close attention to the consistency of the batter. Add agave to taste, and more of the pumpkin puree and date paste as needed. Whisk/mix to combine. The batter should be moist, but not so damp that it requires “baking” in a dehydrator (although you could if you desire).
Divide the batter into 3 or 4 equal amounts and gently mold into cupcake shapes (use a tender touch as if you are making vegan meatballs; you want your cupcakes to have a bit of a crumb effect). Top with your favorite raw icing (I like this one on the Sunny Raw Kitchen blog) and whatever decoration you can imagine or have on hand. Chill in your fridge until ready to eat.
Raw Pecan Pie from raw model Carol Alt’s recipe book
Ingredients
2 cups raw almonds, germinated
35 pitted dates, soaked for 1 hour and drained
1 tablespoon fresh lime juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 cups raw pecans, germinated
Cold-pressed extra-virgin olive oil, to grease your pan
Procedure
1. Combine the almonds and 10 of the dates in a food processor, and process until they are coarsely ground and clumping together. Grease the bottom of a 9-inch square brownie pan or a pie plate with a little cold-pressed olive oil to keep the pie from sticking to the plate. Press the almond-and-date mixture evenly into the bottom of brownie pan and up the sides to form a crust. Set aside.
2. Combine the remaining dates, the fresh lime juice, cinnamon, salt, and vanilla in a blender or small food processor, and process until the mixture has a smooth, uniform consistency. Spread the date filling evenly over the crust. Arrange the raw pecans on top of the date mixture and press lightly. Cut the pie into 2-inch squares and serve.
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