Raw Holiday Meal Recipes

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

1. 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.
2. 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

1. Coarsely chop carrots, onion, and celery in food processor.
2. Transfer to a large bowl and mix in the remaining ingredients. The mixture should be crumbly and moist but not wet.
3. 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

1. Crust: blend almonds and dates until smooth (first 2 ingredients). Press into a pie plate.
2. Filling: Blend pumpkin or squash in food processor for several minutes. Add remaining ingredients and blend until smooth.
3. 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

1. Add all ingredients except coconut oil and lecithin.
2. Blend well until smooth and creamy.
3. Stop the blender and add the coconut oil and lecithin.
4. Resume blending until well incorporated.
5. Refrigerate to harden into a whipped cream consistency.
6. Will last for about 3-5 days….unless you eat it all up before then! 😉