Thanksgiving Menu Recipe Blast!!

Pumkins, Sweet Potatoes, Pecans, Cranberries - Thanksgiving is just around the corner.

Which also means it's time to start thinking what you'll serve, or bring with you.

Eating a plant based diet during the Holidays is not always the most easiest.
But I have learned that people are being interested in the way I eat, and are always curious and happy when I bring extra servings.
And often the food I bring along is the quickest to be gone.

Here are a few crowd pleasing recipes.

Seasoned Stuffing Loaf
Makes 2 loafs

Ingredients:

2 large Carrots
1 cup Almonds – soaked 8 hours
1 cup Walnuts – soaked 8 hours
1 cup Sunflower seeds – soaked 8 hours
½ Red Pepper – finely diced
¼ Red Onion – finely diced
1 Celery stalk – finely diced
1 cup Mushrooms – diced and marinated in 3 Tbsp Tamari
2 Garlic cloves – minced
½ tsp Poultry seasoning, or Savory
½ tsp Rosemary
½ tsp Thyme
1 tsp Onion powder
2 tsp Salt

Directions

Chop vegetables and marinate mushrooms. Rinse and drain all nuts and seeds. Process these with carrots and garlic as fine as possible in a food processor or put through a single gear juicer with blank plate to grind extra fine.  Transfer this to a large bowl and add the rest of ingredients: chopped vegetables, seasonings along with the marinated mushrooms and tamari they were being marinated in. Mix all well together (hands work best).

Form 2 loaves on teflex sheets and dehydrate for 3 to 4 hours. This will soften the vegetables and help meld and bring out the flavours.

Slice and serve with Cranberry sauce (see below). This is also great as leftovers and great eaten cold or warmed up. Keeps well in the fridge for up to a week.

Raw Vegan Cranberry Sauce

3 cups Cranberries – if they are frozen, let them defrost first
1 cup Pineapple- cut in chunks
6 Medjool Dates
1 Apple – peeled, cored and chopped
½ cup Orange juice

Directions

Set one cup of cranberries aside. Blend 2 cups cranberries with the dates until smooth.
Then add the rest of the ingredients into the processor and process well.
Add the cup of cranberries that were set aside, and pulse chop them in.

Both recipes are from www.robinskey.com

Carrot and Celeriac Noodle Salad
Serves 2 to 4

2 large carrots, peeled
1 medium celeriac bulb, peeled
2 tablespoon dijon mustard
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon maple syrup
1/2 of 1 lime, juiced
1/2 teaspoon black pepper
1/2 teaspoon sea salt
3 tablespoons pumpkin seeds
2-3 tablespoons chopped parsley

Directions

First, clean your vegetables. Cut off the tops to both carrot and the celeriac.
Peel with a peeler.
Place in spiralizer and spiralize all your vegetables. If you don’t have a spiralizer, you can just use a grater.
Place noodles in bowl and add in all your ingredients minus the parsley and seeds.
Toss the noodles with the marinade and let it sit in the refrigerator for 20-30 minutes.
Once it’s marinated in refrigerator, remove and add your parsley and pumpkin seeds.
Serve immediately.

Recipe from one green planet

Raw Mashed Potatoes

3 cups cauliflower (chopped)
1 cup cashews
1 clove garlic
2 tablespoon water
1/2 tsp sea salt

Directions

Place all mashed potato ingredients into a food processor.
Process until creamy and smooth, similar in texture to the attached pictures.
(Although you may be tempted to do so, do not add any additional liquid other than the 2 tablespoons of water. Also, if it seems difficult to process at the beginning, you may need to stop and scrape the sides a few times to help get it started.)

Recipe taken from www.therawtarian.com

 

Mini Raw Sweet Potato Caramel Pecan Pies
Makes 2

Crust:
1/2 cups pecans
1 cup finely shredded, dried coconut
1 1/2 cups sprouted, dehydrated buckwheat (or additional pecans)
1/8 teaspoon sea salt
12 soft medjool dates, pitted and chopped

Filling:

2 cups raw sweet potatoes or yams, cubed

1/2 cup young coconut meat or soaked cashews (drained) We sell frozen coconut meat at HIGH VIBE!
2 Tbsp coconut butter

1/4 cup coconut water (or filtered water) We sell frozen coconut water at HIGH VIBE!

1/3 cup plus 1 Tbsp raw coconut nectar

1/4 tsp sea salt

2 tsp pure vanilla extract and seeds from half a vanilla bean (other half reserved for topping)
1 inch piece fresh ginger
1 tsp cardamom
2 tsp cinnamon
1/2 tsp nutmeg

1/4 cup raw coconut oil (warmed to liquid)

 

Caramel:
10 medjool dates, pitted
1 Tbsp raw pecan or almond butter
2 Tbsp raw coconut nectar
1/4 tsp sea salt
1 Tbsp coconut oil
1 tsp pure vanilla extract
2 Tbsp water

1 cup raw pecan halves

Spray two 4 inch pie or tart pans, lined with plastic wrap to make removal easier.
To prepare the crust, process pecans, coconut, buckwheat and sea salt in a food processor until the pecans are fine crumbs,
then add the dates and process until the mixture holds together when squeezed between your fingers.
Firmly press crust into the bottoms of the pans, and set aside in the freezer to firm up.

To make the filling, combine the sweet potatoes, coconut meat, coconut water, nectar, spices, sea salt, vanilla and blend until smooth and creamy.
Add the coconut oil with the processor running to evenly distribute it, and process for about a minute.
If desired, press the filling mixture through a fine meshed strainer to remove any sweet potato bits (you can skip this but the filling may not be as smooth.)
Pour the filling into four the four prepared crusts. Place in the freezer until it is set,about 2 hours.

 

To make the caramel, combine all ingredients in the food processor and process until smooth,
then press through a fine meshed strainer to remove any date bits (optional, but makes for a smoother caramel).

Once pies have set, arrange the pecans decoratively on top of the pies.
Place caramel in a pastry bag and pipe over the top in a criss cross fashion.  Serve!

 

 Happy Thanksgiving from High Vibe!

From morning to night
Hope whatever you do
Brings joy and delight
Hope family and friends
and those you hold dear
Make magical moments
you'll cherish all year!