What are you serving for Thanksgiving?

[maraw]

I've come up with a pretty nice raw cornbread dressing recipe, and have a few other special raw vegan treats that I would like to share with extended family, (Alissa's blueberry pie and cilantro vinegarette will definately be there).

What are you preparing for this season of thanks?

[justinesmith]

Can I pay you for a copy of that cornbread recipe?? I LOVES cornbread!!! ;)

[tvillemom]

Anna, your cornbread looks YUMMY!!

I don't know what I'll make yet. I think I will try a butternut squash (pumpkin pie) recipe...and maybe some fudge in little molds.
As for food....I know I will take a nice salad to Thanksgiving dinner...and maybe the fresh cranberry dressing from Alissa's book...I'm not sure what else...maybe some noasted turkey....???? I would sure love some great ideas to take to share with my "purely sad food eatin' family". They always turn their nose up at my food....or make fun of it (my brother-in-law actually tasted my angel hair (zuchini) marinara, and made an ugly joke about what it tasted like!) I don't want to impress them, but a few nice compiments would be great!!
I might even take a couple desserts (they always seem to go over well) like pecan pie, or apple crisp.

I would love to hear everyone's ideas!!!

Wendi

[maraw]

Can I pay you for a copy of that cornbread recipe?? I LOVES cornbread!!! ;)

Being from the south, it's a staple at holidays! I'm pretty pleased with the way it tastes. My husband even liked it (which says a lot - he's my greatest critic). :p

My only price is that you let me know if you like it, or how it might be improved if you do end up trying it.

Of course, this recipe will also be in the Winter issue of Purely Delicious... but you probably knew that was coming. I have an Nice Nog Smoothie that turned out pretty good too!

Southern Corn Nut Dressing
Cornnut Dressing
Serves 4-6 as a side dish

Ingredients:
1 C walnuts
1 C pecans
3 C water

2 C corn, fresh or frozen
1 apple, peeled, cored, and chopped
1/3 C grated or shredded carrot
2 T parsley
2 T dehydrated onion flakes
1 large rib celery
1 T poultry seasoning
1 T nutritional yeast
1 T + 3 T olive oil
1 tsp. lemon pepper
1/2 tsp. grated ginger

Preparation:
Place walnuts, pecans and water in a blender and process until nuts are pureed as much as possible. Strain well and reserve at least 1/2 cup of the "milk" and all of the nut pulp. Place pulp along with all other ingredients (only 1 T olive oil at this time) in a food processor and pulse chop until everything is an even texture - not to a mush, and not too chunky. Add a little milk slowly if you need to move things around a bit. Dehydrate on a non-stick dehydrator sheet at 115 degrees for 4 hours. Flip and remove sheet. Continue drying for an additional 6 hours. Remove from dehydrator and place mixture in food processor with a 2 T nut milk and 3 T olive oil. Pulse chop gently until mixture is well combined and resembles a traditional bread dressing.

[Vegan Princess]

Thank you! I am attending a raw foods Thanksgiving party the weekend before the actual day. I think I will bring this! :) I'm a little confused though - is it like a stuffing? The dressing part threw me off.

Cindy

[maraw]

Here in Texas, we refer to stuffing as dressing. So really, it's the same thing. Sorry for the confusion. Whatever you call it, it's definitely a side dish.

[Vegan Princess]

Perfect! Stuffing was always my favorite dish.

Cindy

[maraw]

Perfect! Stuffing was always my favorite dish.

Cindy

I KNOW! Me too!! :D Oh, and on a side note, I tried making it first with red onions, and it was too "oniony" tasting - so then I used the dehydrated flakes and that worked much better.

The drying and then remixing it with the milk and olive oil gives it a really similar texture to the traditional bread recipe as well. That was my husband's idea - must give credit where it's due! ;)

[tvillemom]

Sounds yummy, I can't wait to try it.

Question: Why do you make milk out of the nuts, why not just grind them up? Is this to make them lighter for the bread, kinda like your pie crust???

Anna, it's so great to see you around. I hope to be ordering a calendar and your magazine as Christmas gifts to myself!!

Wendi

[maraw]

Sounds yummy, I can't wait to try it.

Question: Why do you make milk out of the nuts, why not just grind them up? Is this to make them lighter for the bread, kinda like your pie crust???

Anna, it's so great to see you around. I hope to be ordering a calendar and your magazine as Christmas gifts to myself!!

Wendi

I make the milk first because the nuts are ground powder fine this way. If you have some left-over pulp in the freezer you can use that too of course, just add water instead of milk when the time comes. If you just grind them in the processor, they are still too chunky. Nut "pulp" is soft, and yes, more bread-like. It's the same thing I use for pie crust, yes. It is so versatile when ground fine.

Wendy, I love spending time on this board, and I miss it and communicating with you guys terribly when I am away. We have decided to homeschool and so my day light time on the computer is usually confined to a quick check for email and work on the magazine and calendar late at night. So days like this one are rare indeed, but I love it - I really do.

[rawgreenyogini]

[QUOTE=maraw;351991]Being from the south, it's a staple at holidays! I'm pretty pleased with the way it tastes. My husband even liked it (which says a lot - he's my greatest critic). :p

My only price is that you let me know if you like it, or how it might be improved if you do end up trying it.

Maraw...

I'm gonna try it this week and let you know how I like it.
I've been struggling for a month to come up with something unique for Thanksgiving. I want to really suprise the in-laws with raw food. They are very SAD carnivoruous eaters....who by-th-way are also diabetic.

[rawnhealthy]

Sounds and looks tasty! I'm not planning a holiday 'meal' so to speak. It's just me and my hubby but we'll definately try the recipe and let you know how it was:)

[Blazin'Jane]

I'm planning to make a sweet potato souffle that I saw in one of Nomi shannon's newsletters. Also, I'd like to make a pecan pie, but haven't yet researched my raw books for ta good recipe. 'Anyone have one? :confused:

[maraw]

I'm planning to make a sweet potato souffle that I saw in one of Nomi shannon's newsletters. Also, I'd like to make a pecan pie, but haven't yet researched my raw books for ta good recipe. 'Anyone have one? :confused:

I'd love to have one too. Pecan pie is another favorite around here!

[tvillemom]

Anna, I homeschool too...and today has been an "off" day. I've been alittle self-absorbed.:o :D I needed some quality time on this board. I am going to try to make this recipe this weekend, if I can get all the ingredients, I'll let you know how it turns out!

Wendi

[tvillemom]

What other Thanksgiving meal ideas are lurking around? The countdown has begun, and I have LOTS to do.....

Wendi

[beppa66]

Thinking of raw mushroom quiche tarts, cranberry pom granita, choc. pecan pie/bars, cornbread stuffing & a big salad with "?" dressing. Still up in the air...may try a mashed turnip or pumpkin/squash soup too.

[wyjoz]

We served this yesterday at a RAW THANKSGIVING POT LUCK two people made it and; one came out dry but both tasted great. Thank You Maraw for a great recipe: I'm making it for our dinner on Thursday.


We had 61 people attend ! Yea ! Joz

[RowanC]

Do you think this PLUS Alissa's recipe for (not) turkey loaf is too much of the same spice? The one you put cranberry sauce on?

I'm having company for Thanksgiving and I'd like to make an entire meal. But I don't want to bore them with too much turkey flavored stuff?

Thoughts?

What did you serve with yours, Wyoz?

[Vegan Princess]

Joz,

Was that the meetup in san mateo? I was supposed to go, but I got a stomach bug. Now I have 2 plates of gingerbread cookies I made that I probably won't eat (I don't like them). I was so looking forward to going!

Cindy

[JennaBoBenna]

I never liked traditional Thanksgiving foods, so the bf and I are having

Marinated greens
Salmon ravioli with cream sauce
Hummus and tabouli wraps
Pumpkin Pie
Lavender and blueberry cheesecake(from Cafe La Vie)
:)

[wyjoz]

Joz,

Was that the meetup in san mateo? I was supposed to go, but I got a stomach bug. Now I have 2 plates of gingerbread cookies I made that I probably won't eat (I don't like them). I was so looking forward to going!

Cindy

It was in Medford, Oregon

[wyjoz]

Do you think this PLUS Alissa's recipe for (not) turkey loaf is too much of the same spice? The one you put cranberry sauce on?

I'm having company for Thanksgiving and I'd like to make an entire meal. But I don't want to bore them with too much turkey flavored stuff?

Thoughts? What did you serve with yours, Wyoz?

I did not think that Maraw's stuffing was the traditional 'spices' taste;

what we had:

Un-Turkey
Maraw's stuffing
Mushroom Gravy
Cranberry Relish
Walnut Cranberry Squash 'rice' delish !
Marinated Chanterelles
Sweet n Sour Cucumbers
Green Beans Almadine
Couliflower Salad - Eating without Heating p 46
Carrot Salad
salads salads salads
Peanut Butter Carob Pie(s) Top RawMen

What a FEAST 61 people !

[walnutty]

I am the only one raw in my family so I am making my favorites...pumpkin pie and dressing/stuffing. I am making the pumpkin pie from "Purely Delicious" magazine and the essene stuffing from www.thedailyrawcafe.com.

[tvillemom]

I want to make the pumpkin pie from the "purely delicious" recipe, but I don't have any psyllium husks, what should I do???

Wendi

[IamLoved]

Wendi - You should be able to find some at a health food store. Or if you can't maybe use some groud flax seeds?

Anna - or anyone else for that matter - I would like to make this and stuff it in my marinated mushrooms, which are dehydrated. Do you think it will dry out too much if I put them back in the dehydrator to warm up, inside the mushrooms, after mixing in the milk and oils? It would only be for maybe 2 hours as I would have already dehydrated my shrooms until almost complete.

Thanks

[carolg]

Walnutty,
Went to your site. Website looked familiar and I know why. You are in Denver. I am the one who leads the Boulder raw group. Hope we see you at one of these. We have an Italian theme this Sat. eve. Scott posts the mailings we do. Take care. Feel free to email me. Not always here.

carolg

[Taysia]

May I have your cornbread recipe? it sounds yummy!

[banana shake]

Hi! The cornbread stuffing recipe was on page one of this thread. Is that what you meant? Here it is, just copied over here...

Southern Corn Nut Dressing
Cornnut Dressing
Serves 4-6 as a side dish

Ingredients:
1 C walnuts
1 C pecans
3 C water

2 C corn, fresh or frozen
1 apple, peeled, cored, and chopped
1/3 C grated or shredded carrot
2 T parsley
2 T dehydrated onion flakes
1 large rib celery
1 T poultry seasoning
1 T nutritional yeast
1 T + 3 T olive oil
1 tsp. lemon pepper
1/2 tsp. grated ginger

Preparation:
Place walnuts, pecans and water in a blender and process until nuts are pureed as much as possible. Strain well and reserve at least 1/2 cup of the "milk" and all of the nut pulp. Place pulp along with all other ingredients (only 1 T olive oil at this time) in a food processor and pulse chop until everything is an even texture - not to a mush, and not too chunky. Add a little milk slowly if you need to move things around a bit. Dehydrate on a non-stick dehydrator sheet at 115 degrees for 4 hours. Flip and remove sheet. Continue drying for an additional 6 hours. Remove from dehydrator and place mixture in food processor with a 2 T nut milk and 3 T olive oil. Pulse chop gently until mixture is well combined and resembles a traditional bread dressing.

[Taysia]

Thank you for your reply. I'm sorry I misunderstood. I thought the cornbread that the first few posts were referring to was the raw version of the Southern cornbread the bread. Is there such a raw recipe?