Mock Turkey Loaf
1 cup cashews
1 cup pumpkin seeds
½ cup Brazil nuts
5 celery stalks
1 scallion
1 teaspoon sage
1 cup cranberries
Honey
1. Grind cashews, pumpkin seeds, and brazil nuts until fine in food processor.
2. Add celery, scallions and sage and blend until smooth.
3. Place mixture on a large plate forming a loaf and dehydrate at 145 degrees for 2 hours.
4. Blend cranberries, adding honey to taste, in Vitamix until smooth.
5. Spread cranberry sauce over warm loaf just before serving.
Mashed No-Tatoes
1 cup cashews
1 cup macadamia nuts (soaked 3 days)
2 cups water
1 head cauliflower or 1 large celery root
¼ medium onion
1 garlic clove
1 teaspoon olive oil
Sea salt and pepper to taste
Nutritional yeast (optional)
1. Blend all ingredients in food processor until smooth.
2. Serve warm with gravy.
Mushroom Grr-avy
2 cups Crimini or Portabella mushrooms
¼ cup chopped celery, carrot and onion
1 tablespoon tahini
2 tablespoons Braggs liquid aminos
1 garlic clove
1 tablespoon water or coconut water
½ teaspoon sage or rosemary
Splash of olive oil
Sea salt and pepper to taste
- Put ingredients 1-5 in food processor. With machine running, drizzle water one tablespoon at a time through the hole to create a creamy, rich gravy.
- Add last 3 ingredients. Cover and refrigerate for up to 2 days.
Veggie Stuffing
3 large carrots
1 large onion
4 stalks celery
1 cup coarsely ground cashews
¼ cup coconut oil
1 teaspoon sea salt
1 teaspoon ground black pepper
½ cup mixed fresh herbs like sage, thyme, parsley and/or rosemary
- Coarsely chop carrots, onion, and celery in food processor.
- Transfer to a large bowl and mix in the remaining ingredients. The mixture should be crumbly and moist but not wet.
- Spread mixture onto a Teflex sheet about ½ inch thick. Dehydrate at 145 degrees for 1-2 hours then 105 degrees for another 6-8 hours or until the stuffing reaches the desired consistency. Serve warm or cover and refrigerate for up to 3 days.
Herbed Rolls
2 cups sprouted buckwheat
½ cup soaked golden flax seeds
½ cup olive oil
½ cup carrots
2 garlic cloves
1 tablespoon nutritional yeast
1 teaspoon curry
1-2 teaspoons rosemary
1-2 teaspoons thyme
2 teaspoons sea salt
1. Blend all ingredients in food processor until smooth.
2. Scoop out about ¼ cup of dough and form into rolls.
3. Either let rolls set out in dehydrator for about 12-24 hours to “rise” then dehydrate or begin dehydrating right away at 145 degrees for 1-2 hours then 105 degrees for another 6-8 hours or until the rolls reach the desired dryness.
Pumpkin Pie
2 cups almonds
½ cup dates, pitted and soaked
2 cups shredded pumpkin or butternut squash
1 cup dates
½ cup almonds (soaked)
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon ground cloves
½ teaspoon nutmeg
¼ cup water
- Crust: blend almonds and dates until smooth (first 2 ingredients). Press into a pie plate.
- Filling: Blend pumpkin or squash in food processor for several minutes. Add remaining ingredients and blend until smooth.
- Place filling on top of pie crust and refrigerate. Best served chilled.
Vegan Whipped Cream
1 cup soaked cashews
1 1/2 cups coconut milk
1/4 cup coconut nectar or 1 dropper full of liquid stevia
1 teaspoon liquid vanilla or 1/4 teaspoon vanilla powder
1/8 teaspoon Himalayan salt
1 1/2 tablespoon non-GMO lecithin powder (soy or sunflower)
1/3 cup coconut oil
- Add all ingredients except coconut oil and lecithin.
- Blend well until smooth and creamy.
- Stop the blender and add the coconut oil and lecithin.
- Resume blending until well incorporated.
- Refrigerate to harden into a whipped cream consistency.
- Will last for about 3-5 days….unless you eat it all up before then! 😉
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