Thanksgiving:101 - Parts 1 through 8 [Archive]

eachpeachpearplum

11-24-2007, 07:56 PM

HELLO & Happy Holidays!

(please let me know if the links are not working for you!)

I have been on such an incredible raw journey and THIS Thanksgiving has been the highlight.

I have been through three or four Thanksgivings during my association with Raw and have eaten cooked EVERY holiday with devistating effects, each time convincing myself "It would be OK". I am of the class who have food addictions so "a little" is not an option for me - ever.

I had always held onto the distructive "poor me" way of thinking when it came to holidays and this time I decided to take fate into my own hands! A bit melodramatic but I have always loved the phrase "stupidity is doing the same thing over and over again and expecting different results". This time I didnt do it the same and the results were indeed different - and better than I could have ever expected.

So, instead of "planning or allowing" myself to eat cooked on this holiday I "planned" a great raw holiday menu. . .along with a cooked menu. The BIG trick here was that I ordered a fully prepared organic turkey dinner from my local health food store (Issaquah, PCC). It was perfect! I was able to pour all my energy into great raw recipes and know I wasn't dissapointing my cooked guests. It also kept me away from having to prepare the cooked food. I LOVED to cook, and poured so much love into preparing the standard turkey dinner and I now have a direction for all creativity to go into - the raw menu!

So, I thought of the things I felt I would really want and made it a mission to duplicate them. I scoured the internet & my raw library for recipes that appealed to me. I realized I needed to cover two areas to make this work for me; the physical craving as well as the emotional loss of not preparing a "big hot traditional meal" for my family and I did!

Here is the rough menu I ended up with, note I wanted to try out several of each item in case some recipes tanked - lets be honest :o !! The items with stars are the ones I actually had time to make:

Mock turkey loaf - Living on Live Food by Alissa Cohen

*Nosted turkey - Living on Live Food by Alissa Cohen

*Miss. Hamlins cranberry sauce - Living on Live Food by Alissa Cohen

*Mushroom gravy - Living on Live Food by Alissa Cohen

Mushroom gravy - Rawvolution by Matt Amsden

Mushroom Gravy - RFT post by rawpriestess, post #4(http://www.rawfoodtalk.com/showthread.php?t=7367&highlight=Spiked+Punch)

*Herbed pecan stuffing - by Karen Parker (www.sunraw.com/articles/good_food.htm) (Try this link if the other does not work, go to bottom of page http://www.vt-fiddle.com/rawfood/weekly/2006-11-21.php) http://www.vt-fiddle.com/rawfood/weekly/2006-11-21.php or see post #50 for recipe!

*Gravy gratitude - by Karen Parker (www.sunraw.com/articles/good_food.htm) Note: recipe starts in previous recipe within the sunraw link for Almond Feta Cheese, so prinout everything! UPDATE: see post #76 for recipe!

Cranberry relish - RFT by smasty, post #33 (http://www.rawfoodtalk.com/showthread.php?t=227&page=3&highlight=Cranberry+Relish+Recipe)

Mash potatos - Living on Live Food by Alissa Cohen

*Better marinated mushrooms - (http://www.goneraw.com/recipes/1668-Better-Marinated-Mushrooms-100-Raw-)

*Marinated zucchini - from lasagna recipe in Living on Live Food by Alissa Cohen

*Marinated carrots - olive oil, APV, grated ginger, agave, chopped fresh parsley, S+P.

*Sweet potato souffle - post #10 (http://www.rawfoodtalk.com/showthread.php?t=5772&highlight=sweet+potato+soufflA+with+pecan+topping)

Candied yams - by wyjoz (http://www.rawfreedomcommunity.info/forum/showthread.php?t=2169)

*Pumkin pie - Purely Delicious magazine, fall 2007 (recipe in post #53 of this thread!!!)
*Apple pie - (http://imsorawkin.blogspot.com/2007/10/raw-apple-pie-this-recipe-is-from-www.html)
*Good oat crust - (used in above apple pie) from Living Cuisine by Renee Loux Underkoffler (recipe in post #53 of this thread)
*Blueberry cheesecake - I Am Grateful by Terces Engelhart with Orchid (recipe in post #85)
*Vanilla whipped cream - by Sarma Mengalis at (http://gliving.tv/greenchefs/recipes/sarmas-pumpkin-tart/) recipe in post #73!
Also see post #68 for an additional recipe from Cafe Graditude!

*Lemon-ginger spritzer - lemon juice, grated ginger, agave, still or sparkling water

Ok; the following morning. . . .

I managed to have absolutly no issues last night with physical or emotional craving - Yippee!!! Next came test #2. I always had pumpkin pie the morning after and soooo I DID - WITH cream, soooo sooo moorish and no guilt :eek: The amazing thing was this pie was so phenominal it was truly a singular experience! I did not feel like I thought I would feel which was "ok, I'll try it but it wont be the same". No I had it and it was perfect and I did not have that compution to eat the whole bloody pie!!! I was SATISFIED in every way. . . YIPPEE again!!!

OK Now for the photos which I will put in the next posts titled parts 1 - 8!. I am sure these will completely use up what little remaining picture allowance I have left here at RFT so enjoy :o ! (pssst, moderators can I buy more photo space?????

Note: If you are new to this thread please look at the whole thread as there is info throughout!

Enjoy!

EPPP

EZ rider

11-24-2007, 08:18 PM

EPPP -- That looks delicious. Congratulations on your Thanksgiving dinner :)

eachpeachpearplum

11-24-2007, 08:23 PM

OK I did two stuffing/dressing recipes. First I prepared Alissa's Nosted Turkey and then Karen Parkers Herbed Pecan Stuffing. Wow, I could not have chosen any better.

I did two in case I did not like one and instead both were fab; not only very different but complimentary in ways I would not have guessed.

The Nosted Turkey was a more savory mix to which I added 1c. grapes to the food processor (for a touch of sweetnes and moisture) and 1c. halved grapes to final product. I also topped one with the cranberry sauce, again to help with moisture. These additions worked very well. Note I served this with the Gravy Gratitude which went together really well.

I formed this into two loaves one with no cranberry sauce as I was sending it home with a raw friend who was coming and did not want it to be messy for the drive home.

Would I make this again - YES!

eachpeachpearplum

11-24-2007, 08:52 PM

The second was the Herbed Pecan Stuffing. Where as the Nosted Turkey was a savory recipe this was fruity with apples, cranberries and raisins. This was more similar to what I have traditionally made as a cooked stuffing. I served this with Alissa's Mushroom Gravy.

In the future I would make both stuffing as they go so very well together.

Would I make this again - YES!

eachpeachpearplum

11-24-2007, 09:07 PM

Gravies & sauces!

I am so pleased with the gravies. Alissa's Mushroom Gravy was wonderful; such savory mushroomy herby goodness. I made this the day before to let it meld. I also added two minced shiitake mushrooms at the end for added mouth feel. The gravy did tend to turn black on top but we just stirred it in. That did not effect the flovour at all. It was a great accompaniment to the meal.

The second gravy was the Gravy Gratitude. I would describe this as a miso sage gravy. Yes it's green and hard to think of as a "gravy" but wow this had so much flavour I was blown away! Again I would make both as they went so well together with the meal.

Miss. Hamlin Cranberry Sauce. When I made this it was a bit watery and tart for my taste however I stuck it into the dehydrator overnight on a teflex sheet and WOW :eek: it totally trandformed into yummy goodness! I will definatly be adding this one to my repertoire!

Will I make these again - YES!

wyjoz

11-24-2007, 09:20 PM

WOW!!!!!!!!!! I thought that I was the only one doing such a spread ! It all looks delish; next time tyr Maraw/Annas Corn Stuffing It was delish !!!!!!!! Joz

eachpeachpearplum

11-24-2007, 09:23 PM

The Veggies - yum!

Better Marinated Mushrooms. I made these as the recipe was developed by someone who wanted to avoid Nama Shoyu. They were great! So easy and fresh tasting. The marinating causes the veg to take on a soft cooked texture without sacraficing the freshness.

Marinated Zucchini: I always loved this part of Alissa's lasagna recipe and kept swearing I would make it just to eat on it's own. I'm so glad I did. Again so simple. I sliced the veg with the slicing disc of my FP so the task took no time at all. I marinated all veg overnight on counter. TIP: Next time I will salt the veg for a few hours prior to adding the marinade so as to release the bulk of the liquid then pouring that liquid off. Then the marinate will retain it's flavour more and not get diluted.

Marinated carrots: This is my own recipe as I have always loved glazed carrots. Just toss all in bag overnight adding parsley nearer the end. YOu could also dehydrate this. But as I have only a FOUR tray I was limited on space!

Sweet Potato Souffle: Unfortunatly this recipe did not work out well for me as it never firmed up and so I had a sweet potato smoothie instead. However; the flavour was beautiful. Such wonderful autumn spices, I will try this again at xmas!

Will I try thses again - YES!

wyjoz

11-24-2007, 09:36 PM

eachpeachpearplum

11-24-2007, 09:49 PM

Yummy desserts!

OMG I am in utter BLISS! The two pies rival ANY cooked pie - REALLY; you will NOT be dissapointed!!!:eek:

Apple Pie: This pie was a work of art. This is definately one to serve to cooked folk. I think the photo says it all. I added the acidulated shostring apples on top as suggested by the person who posted the recipe and it was a perfect contrast to the sweet filling. My husband said it looked like french fries on top!

Good Oat Crust: I wanted something different to the usual nut crust for the apple pie so I opted for this crust. It was so perfect. I wanted this one to be very close to a SAD crust so I dehydrated it for severl days to get it crunchy and it was FAB! (recipe in post #53 of this thread)

Vanilla Cream: Wow, who need dairy cream when you can make this. It went beautifully with both pies. The perfect ending :)

I just had to laugh; the sliced pie pic lookes like Shepherds pie!

eachpeachpearplum

11-24-2007, 09:53 PM

is this : Gravy Gratitude. I would describe this as a miso sage gravy. Yes it's green and hard to think of as a "gravy" but wow this had so mush flavour I was blown away! in the I Am Grateful book? which page? could you tell, please? Joz

Actually no it was not from that great book even though the title would seem that it does. Have a look at the link on post #1 it has the recipe for both the gravy and the Herbed pecan stuffing. :)

eachpeachpearplum

11-24-2007, 09:56 PM

Blueberry Cheesecake: I made the cheesecake for my daughter as I was not sure she wuold like the other two pies. In the end she did not like this one but gobbled the apple - go figure! This was wonderful. I added 1c. dehydrated blueberries as well to deepen the colour and flovour. This freezes well and makes a BIG cheesecake. I did not have a big enough pan so its very tall! Isnt it beautiful! (recipe in post #85)

tiggerbounce

11-24-2007, 09:59 PM

Oh MY GOOD LAWRD WOMAN!!!!!! Whater ya doin' ta me?
(packs bags, says goodbye to family it's been nice knowin ya, and heads out door to catch flight to eppp's place!):D

eachpeachpearplum

11-24-2007, 10:04 PM

I have saved THE best for last.

Pumpkin Pie: OK; I am highlighting this in red because this is going down as a Hall of Fame pick. I have honestly never tasted anything so moorish, cooked or raw - enough said. Recipe in post #53 of this thread & whipped cream in post#68!. See post #1 for whipped topping recipes.

I found that the filling gets better with age so make the filling a 1-2 days prior to filling the pie shell so it's perfect! I also served this topped with candied pecans.

If you do nothing else for you next holiday meal MAKE THIS PIE!:eek:

he he he, I even took a piece with me into the movies today; did I already say yum?

tiggerbounce

11-24-2007, 10:14 PM

eachpeachpearplum

11-24-2007, 10:21 PM

I totally agree with the pie. Tasted just like the real deal. Not sure how your recipe went....but I added a tiny bit of agar (as in eensy pinch) and about a tablespoon of psyllium powder. Then I put it in the dehydrator overnight and stuck in the fridge in the morning. Firm and tasty, just like the real thing! And raw! DH detests pumpkin pie and refuses to eat it. He really enjoys the raw version though!:D

Thanks for these super fantastic threads! I am voting for EPPP for president! (I get a write in vote.......)

Excellent I shall try those ideas next time to help with the jiggle; the pie's not mine, he he he. Ya my DH hates PP. Doesnt like cloves/mace spices.

PS: I prefer Prime Minister if its all the same with you:p !

tiggerbounce

11-24-2007, 10:35 PM

K...jes let me get my residency over there and I will cast the vote!:D Prime Minister EPPP!!!! (has a nice ring, eh?)

blaqberry

11-24-2007, 10:45 PM

This is absolutely FABULOUS!!! Thank you so much for sharing this will all of us :)

wyjoz

11-24-2007, 10:50 PM

Thank You; Gravy Gratitude; I got it. No sage? ha? Joz

Dylan

11-24-2007, 11:07 PM

Wow wow wow wow wow wow wow

Congratulations, that is the most beautiful feast I've ever seen!

angelulu

11-24-2007, 11:42 PM

Wow!! How inspiring! I know how much work it takes to put together a SAD holiday meal, but yours really takes the cake (literally)!

I am inspired by your motivation to make this holiday what you wanted and needed. Everything looks sooo beautiful! I am glad to know how all these recipes turned out as I am thinking of making a raw christmas feast...I may try some of these myself. Especially the pumpkin pie...everyone is raving about it.

Do you think that the raw pumpkin would blend ok in a food processor? I have an Osterizer blender that works great for all of my needs (and has for years) but it is not a high powered vitamix...I am not sure how the pumpkin would work in there. I think the FP would be my best bet...

eachpeachpearplum

11-24-2007, 11:43 PM

Thank You; Gravy Gratitude; I got it. No sage? ha? Joz

Hah, thought you cought me out!;) The recipe actually starts with the recipe before (almond feta cheese) and continues on in the Gravy Gratitude recipe! So yes it has lots of herby goodies in addition to what you see in the main recipe:) !

rawfoodmommy#1

11-25-2007, 02:31 AM

WOW, what can i say, everything looks so yummy and I am sure it tasted even better. Looks like you went over and beyond. Good job and keep it raw for ever.

HELLO & Happy Holidays!

I have been on such an incredible raw journey and THIS Thanksgiving has been the highlight.

I have been through three or four Thanksgivings during my association with Raw and have eaten cooked EVERY holiday with devistating effects, each time convincing myself "It would be OK". I am of the class who have food addictions so "a little" is not an option for me - ever.

I had always held onto the distructive "poor me" way of thinking when it came to holidays and this time I decided to take fate into my own hands! A bit melodramatic but I have always loved the phrase "stupidity is doing the same thing over and over again and expecting different results". This time I didnt do it the same and the results were indeed different - and better than I could have ever expected.

So, instead of "planning or allowing" myself to eat cooked on this holiday I "planned" a great raw holiday menu. . .along with a cooked menu. The BIG trick here was that I ordered a fully prepared organic turkey dinner from my local health food store (Issaquah, PCC). It was perfect! I was able to pour all my energy into great raw recipes and know I wasn't dissapointing my cooked guests. It also kept me away from having to prepare the cooked food. I LOVED to cook, and poured so much love into preparing the standard turkey dinner and I now have a direction for all creativity to go into - the raw menu!

So, I thought of the things I felt I would really want and made it a mission to duplicate them. I scoured the internet & my raw library for recipes that appealed to me. I realized I needed to cover two areas to make this work for me; the physical craving as well as the emotional loss of not preparing a "big hot traditional meal" for my family and I did!

Here is the rough menu I ended up with, note I wanted to try out several of each item in case some recipes tanked - lets be honest :o !! The items with stars are the ones I actually had time to make:

Mock turkey loaf - Living on Live Food by Alissa Cohen

*Nosted turkey - Living on Live Food by Alissa Cohen

*Miss. Hamlins cranberry sauce - Living on Live Food by Alissa Cohen

*Mushroom gravy - Living on Live Food by Alissa Cohen

Mushroom gravy - Rawvolution by Matt Amsden

Mushroom Gravy - RFT post by rawpriestess, post #4(http://www.rawfoodtalk.com/showthread.php?t=7367&highlight=Spiked+Punch)

*Herbed pecan stuffing - by Karen Parker (www.sunraw.com/articles/good_food.htm)

*Gravy gratitude - by Karen Parker (www.sunraw.com/articles/good_food.htm)

Cranberry relish - RFT by smasty, post #33 (http://www.rawfoodtalk.com/showthread.php?t=227&page=3&highlight=Cranberry+Relish+Recipe)

Mash potatos - Living on Live Food by Alissa Cohen

*Better marinated mushrooms - (http://www.goneraw.com/recipes/1668-Better-Marinated-Mushrooms-100-Raw-)

*Marinated zucchini - from lasagna recipe in Living on Live Food by Alissa Cohen

*Marinated carrots - olive oil, APV, grated ginger, agave, chopped fresh parsley, S+P.

*Sweet potato souffle - post #10 (http://www.rawfoodtalk.com/showthread.php?t=5772&highlight=sweet+potato+soufflA+with+pecan+topping)

Candied yams - by wyjoz (http://www.rawfreedomcommunity.info/forum/showthread.php?t=2169)

*Pumkin pie - Purely Delicious magazine, fall 2007
*Apple pie - (http://imsorawkin.blogspot.com/2007/10/raw-apple-pie-this-recipe-is-from-www.html)
*Good oat crust - (used in above apple pie) from Living Cuisine by Renee Loux Underkoffler
*Blueberry cheesecake - I Am Grateful by Terces Engelhart with Orchid
*Vanilla cream - by Sarma Mengalis at (http://gliving.tv/greenchefs/recipes/sarmas-pumpkin-tart/)

*Lemon-ginger spritzer - lemon juice, grated ginger, agave, still or sparkling water

Ok; the following morning. . . .

I managed to have absolutly no issues last night with physical or emotional craving - Yippee!!! Next came test #2. I always had pumpkin pie the morning after and soooo I DID - WITH cream, soooo sooo moorish and no guilt :eek: The amazing thing was this pie was so phenominal it was truly a singular experience! I did not feel like I thought I would feel which was "ok, I'll try it but it wont be the same". No I had it and it was perfect and I did not have that compution to eat the whole bloody pie!!! I was SATISFIED in every way. . . YIPPEE again!!!

OK Now for the photos which I will post in the next posts titled parts 1 - 8!. I am sure these will completely use up what little remaining picture allowance I have left here at RFT so enjoy :o ! (pssst, motorators can I buy more photo space?????

Enjoy!

EPPP

eachpeachpearplum

11-25-2007, 08:23 AM

tiggerbounce

11-25-2007, 08:51 AM

I made the pumpkin pie with a cheap mixer (like $30 type). I put cut up pumpkin cubes into it w/almond milk and some date water and mixed till smooth. Then did some more that way as I felt it would not do a large batch all at once. I just made sure to add enough liquid to it (but I also added the agar(jes a wee pinch) and the tablespoon or so of psyllium to firm it up)

Worked great. Have not tried with a high powered mixer yet. Maybe I will try today. Bet it is really smooth though!

tanishamarshall

11-25-2007, 08:55 AM

Wow your food looks great and yummy. Thanks for sharing this with us.

shine72

11-25-2007, 09:04 AM

GURL! I can move in when??????!!!!!!!!!:D :D :D

Riiiya

11-25-2007, 02:18 PM

oohh my.......i just have one thing to say- I WISH I WAS YOUR NEIGHBOR or smth..... i would have tried to politely stop by and try all those AMAZING WONDERFUL DISHES!!!!!!!!! :eek: :D

Cinnamon

11-25-2007, 07:09 PM

Oh my goodness Erin!! You really did make a beautiful raw spread!! I am saving this link for future reference... and think I have your address hidden away some place too when I find myself just having to invite myself over next Thanksgiving!! ;)

I love this, the food is beautiful and it all sounds so delicious. Who needs cooked when raw can look and taste like this!! Thank you so much for posting your recipe links and pictures, what a treasure you are and how lucky your family is to have you!!

JennaBoBenna

11-25-2007, 07:14 PM

eachpeachpearplum

11-25-2007, 08:23 PM

wow, superwoman, look at you!! I envy you so much! How did you find time to prepare all of that! :eek:!
And I just have to say, wow, everything looks beautiful! Your family is truly blessed!!!!
Everything looks superb, but that cheesecake is lookin' extra sexy ;) er, I mean delicious :p hehehe

Thanks!

As I was under the weather the two days before :( I started at 10pm turkey eve and and completed the mains by 430am; after a brief kip then started the desserts at 7am.

As I have written before I do tend to do my foodprep after everyone has gone to bed but that is usually just and hour or two; the all nighter was NOT planned!!

angelulu

11-26-2007, 02:34 AM

Perhaps you could start it in your FP and finish it in your Oster? Just watch out for over heating. Take breaks in between the blending to avoid this.

Has anyone else made this w/o a Vita Mix? How did it work out?

I made the pumpkin pie with a cheap mixer (like $30 type). I put cut up pumpkin cubes into it w/almond milk and some date water and mixed till smooth. Then did some more that way as I felt it would not do a large batch all at once. I just made sure to add enough liquid to it (but I also added the agar(jes a wee pinch) and the tablespoon or so of psyllium to firm it up)

Worked great. Have not tried with a high powered mixer yet. Maybe I will try today. Bet it is really smooth though!

Thanks for the tips! I will have to try it sometime soon.

Wow an all-nighter! I have been known to pull an all-nighter the night before christmas trying to finish all my handmade gifts but never making a meal. It really looks like it was worth it;) ! What a beautiful spread!

klomasius

11-26-2007, 04:14 AM

I love it when people push the raw boundaries! Go EPPP! Such a wonderful celebration spread!

Lady Green Jeans

11-26-2007, 09:50 AM

eachpeachpearplum

11-26-2007, 11:24 AM

eppp,

Wow, I stand in awe and admiration. What a wonderful, delicious-looking and sounding spread. I will definately be trying some of the recipes you used. Going back to Ohio for Christmas and will sure be missing my vitamix for food prep.

Hey, if traveling I don't see why you could not make & take! I mean the stuffings would do well in a ziplock in you suitcase - remember the cargo hold is very cold. And the crust & batter of the pumkin pie in sep bags having frozen the batter beforehand then assemble when you arrive! :rolleyes: Marinated veg can be prepared on site w/o special equipment. You could even prepare the marinade and bring it with you. Again I would freeze it before for easier transpost aspecially as Airlines don't like liquids on planes. Also a thick pate/cheese and cracker can travel. . . Ooo so many ideas!

wyjoz

11-26-2007, 11:46 AM

Going back to Ohio for Christmas and will sure be missing my vitamix for food prep.

Would you give my daughter a Christmas Hug while you'r in OHIO? please? (I will be going there in March) Joz

Lady Green Jeans

11-26-2007, 12:58 PM

eppp,

Thank you for the great ideas. Did not even think of freezing the prepared stuff--grab and go. Thank you for simplifying things--at least for my brain.
Will be taking printouts of some of my favs to make while I'm there so as not to stray into sad territory.

wyjoz,

Would be glad to pass on the hug to your daughter for you. Am going to Youngstown area. Where will you be heading in March? Fall and winter are my favorite seasons--hoping for snow as I don't really get it here.

wyjoz

11-26-2007, 01:40 PM

eppp,

wyjoz,

Would be glad to pass on the hug to your daughter for you. Am going to Youngstown area. Where will you be heading in March? Fall and winter are my favorite seasons--hoping for snow as I don't really get it here.

She lives in Cuyahoga Falls but will be in Alliance for X-mas. Thanks ! Joz

shine72

12-22-2007, 04:57 PM

bumping up in case anyone wants to make any of these amazing raw yummies for Christmas!:)

RawMistress

03-14-2008, 04:15 PM

OMGosh!
This thread is sooo amazing!
IF I could make all this stuff I will never leave RAW again!:D

RawMistress

03-14-2008, 04:16 PM

Hey, if traveling I don't see why you could not make & take! I mean the stuffings would do well in a ziplock in you suitcase - remember the cargo hold is very cold. And the crust & batter of the pumkin pie in sep bags having frozen the batter beforehand then assemble when you arrive! :rolleyes: Marinated veg can be prepared on site w/o special equipment. You could even prepare the marinade and bring it with you. Again I would freeze it before for easier transpost aspecially as Airlines don't like liquids on planes. Also a thick pate/cheese and cracker can travel. . . Ooo so many ideas!

DOES this person still post? Are they still raw?
They sure are amazing! I would love to hear a update on how they are doing!

Stina

03-14-2008, 04:41 PM

DOES this person still post? Are they still raw?
They sure are amazing! I would love to hear a update on how they are doing!

Yep, she's around and an amazing person!

eachpeachpearplum

03-15-2008, 12:26 PM

Hellooooooo!

Yes I am still here and loving it. I am 100% raw and have been since the end of Oct 07. I have been on the raw path for the last three years and have gained such amazing insite from the heartfelt posts and threads on this site!

I decided to 100% just before the holidays because it was the holidays the caused me to loose my way twice before so I though to jump in with both feet! If I could satisfy my holiday needs raw than the rest would be easy AND IT WAS SUCH A GOOD DECISION!!!!!!

I have lost 60lbs since them and am still going strong. In fact I am teaching my first raw class this Sunday. . .3/16/08 so if anyone is around the Seattle area feel free to join us!

Here is the menu I will be doing. . .

• Mock chicken salad in bell pepper
• Chop Suey
• Pasta Marinara and Pesto sauces
• Tacos
• Pasta Primavera
• Carrot & Lime soup

• Mediterranean bread:
• Sweet flax crackers
• Zucchini Walnut crackers
• Onion bread

• Mixed Nuts mylk
• Cereal
• Green Smoothie
• Banana-Nut Mylk / Choco-Nana Mylk

• Avocado grapefruit Salad
• Joannes Russian Dressing
• Ultra Raw Mayo

• Donut Holes
• RP’s Fudge Brownies & Chocolate Frosting
• Raspberry Vice cream

Must dash; thank you soooo for the kind words :)

shine72

04-29-2008, 12:53 PM

Okay, first of all, bumping up, cause well, it's a RAWSOME thread!:D

Secondly, I know I was getting ready to move and all, EPPP, however, NO UPDATE? You gotta tell us how it went! Pretty please? With agave, cacao, and a cherry on top?;) :D

eachpeachpearplum

04-29-2008, 10:47 PM

Hey Shine I'm still here!

I have been super busy so have not been "hanging out" as much as I would like. I also went home to the UK and was unable to log on. . .man it was hard to come back, although I do wonder how one affords being raw in the UK, the $dollar is so weak against the GBS it almost crippled us!

So, the cooking class was wonderful and so much fun! I cooked solidly from 10am-630pm. I decided to choose recipes that inspire me to stick to raw vs doing only the more traditional approach of beginner level items.

The people who atteneded loved everything and said coming to class completly opened their eyes to how easy it all is once you wrap your mind around it. I think if I were to do it again I would definatly use the approach of the full day class teaching "across level" recipes as it was exceptionally well recieved.

Cheers, :p

EPPP

ocean spray

05-02-2008, 10:25 PM

The link for the Herbed pecan stuffing - by Karen Parker does not work? Also what is the recipe for the pumpkin pie? Thanks!

shine72

05-03-2008, 10:48 AM

EPPP - Aw, I'm so glad you got to go though!

I too like doing classes like that! Gives the students the option and choice to do that which they choose. And some are ready for the more gourmet approach right at the beginning anyway!;)

I'm SO glad you had a great time and so did they! That's what it's all about!:D

Cinnamon

05-03-2008, 11:01 AM

Hellooooooo!

In fact I am teaching my first raw class this Sunday. . .3/16/08 so if anyone is around the Seattle area feel free to join us!

Oh my goodness, how did I miss this Erin?? If you teach another class please do let me know as I'd LOVE to come!! This would have been a blast!! Your menu sounds excellent, yum!!

RawSweetie

05-04-2008, 08:01 AM

EPPP!!

Congratulations on your first class! I love the menu and how you decided to approach the teaching. I'm stoked for you!

Much success!! :D

RS

eachpeachpearplum

10-16-2008, 12:24 AM

Bump for the 2008 holidays!:p

eachpeachpearplum

10-16-2008, 12:31 AM

The link for the Herbed pecan stuffing - by Karen Parker does not work? Also what is the recipe for the pumpkin pie? Thanks!

Herbed Pecan Stuffing

http://www.fresh-network.com/
by Karen Parker

* 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.

--------------------------------------------------------------------------------

eachpeachpearplum

10-16-2008, 12:34 AM

I PROMISE will dig this out for everyone ASAP!

xoxo,

EPPP

GlimR

10-16-2008, 05:52 AM

Is Anna's pumpkin pie recipe here somewhere? I thought it was in the mag but can't find it~

eachpeachpearplum

10-16-2008, 01:05 PM

From raw magazine Purely Delicious Fall 2007

Pumpkin Pie
makes one, 8" pie

Crust: (*see note at bottom in red)

3c. finely ground almonds
4-6 majool dates, pitted & soaked
2T. coconut butter
2T. honey
1/2t. sea salt

Filling:

4 c. cubed fresh pumpkin (I used one called sugar pumpkin, but any hard squash would do! a photo of the pumpkin in post #13)
5 soft majool dates, pitted
1/2c. agave
1/4c. honey (optional)
1/4c. coconut oil (melted)
1 1/2-2c. fresh apple juice
3-4T.ground psyillium husks
1T pumpkin pie spice
1t. sea salt

Preparation for crust
Combine all ingredients in food processor until mixture presses together, do not over mix or will become oily! Press into pie dish and set to one side.

Preparation for Filling
Plcae all ingredients (except psyllium husks) into a high speed blender and process until mixture is very smooth, adding additional apple juice as needed to keep the mixture moving. Add psyillium and blend andother 30 seconds. Pour into prepared pie crust and chill for at least 3 hours. Top with peacans and serve.

EPPP Notes:

I sooooo recommend making more than one - OMG! Also please chill overnight.
------------------------------------------------------------------------------------------------------------------------------------------------
As mentioned in the main body of this thread I used a different crust that is called for in this recipe. I have never been a fan of the traditional soft raw pie crusts and opted for a crust from Renee Loux-Underkoffler book Living Cuisine that is very simmilar tp a SAD crust in taste and texture.

Good Oat Crust

1 1/2c. whole oat groats (soaked overnight)
4-6 dates, pitted
1T. honey or maple (dehydrates much better than agave)
2t. lemon zest 2t. cinnamon
1t. nutmeg
1/2t. allspice
pinch sea salt

*I also added some almond meal I had on hand

Drain and rinse oats. In a food processor, chop drained oats, dates, honey or maple, zest, spices and salt until well mixed. The dough will be very sticky. Press into pie plate or torte pan.

Dehydrate 12-20 hours. I dehydrated this crust for 3 days so allow enough time!:rolleyes:
----------------------------------------------------------------------------------------------------------------------------------------------------
:eek:
Upon closer inspection I may have used the Oat crust in the Apple Pie and I now remember I threw in a handful of rolled oats into the Purely Delicious recipe crust to get it to dehydrate crunchy and dehydrated this along with the other Good Oat crust. So to clarify that is two different crusts both dehydrated for 3 days!

GlimR

10-16-2008, 08:26 PM

Thank you, thank you, thank you!! I am a subscriber but couldn't find the issue. How many dates in the oat crust????:eek:

goobygirl

10-16-2008, 09:45 PM

4- 6 dates (it's a typo)

WendyLouWho

10-17-2008, 11:56 AM

Some of the photos aren't working. Is that just me?

Thanks for bumping. I gain so much from your posts EPPP. I still refer to your kitchen thread!

ViolinCyndee

10-17-2008, 12:24 PM

That pumpkin pie looks amazing! But: where do you get psyillium husks? Are they at Whole Food, and in what form are they? If I can get them, I will make the pie for my Vegan Thanksgiving Potluck!!!

(btw.. anyone in the Philly area is invited--it will be a mix of raw and cooked, but will be all vegan)!

Raene

10-17-2008, 12:51 PM

ViolinCyndee

10-17-2008, 12:53 PM

Hi Cyndee--yes, WF should have em. They might be in the Bulk spices/herbs section.

Thanks! I will look when I go shopping today. :)

HolyGuacamole

10-17-2008, 01:51 PM

Also you can for sure find them with the supplements; WFM carries Yerba Prima brand in a little jar.

GlimR

10-17-2008, 01:58 PM

I assumed that goobygirl thanks~:D

JEN

10-17-2008, 02:45 PM

I have never made a raw pumpkin pie. What kind of pumpkin do you use?? The ones Ive always carved dont have much stuff inside, just some seeds and strings :confused:.

ViolinCyndee

10-17-2008, 04:25 PM

Also you can for sure find them with the supplements; WFM carries Yerba Prima brand in a little jar.

I found a big container near the colon cleansing stuff.

eachpeachpearplum

10-17-2008, 05:47 PM

Thanks for your interest in this thread. I know we are just working up to Halloween but it's nice to get a good head start! I look at all the mouth watering photos and I just think you know it's all about the pie. . .

Jen: I used sugar pumpkins bought at my local health food store. I bought two. The first was not ripe, ya know a thin green layer just between the rind & meat. The second one worked a treat - there is a photo of the actual pumkin being carved in post #13 of this thread.

However - good news. This recipe would work equally well with any kind of hard squash although not spagetti squash!

WendyLouWho: I have also been having issues with photos not showing up but when I click on them they do appear - I have no idea why! And thanks, I'm glad you are enjoying my ramblings!

ViolinCyndee: I buy mine in the bulk spice area. As for a visual, it looks like rice paper after having been put in the blender! If you are desparate I will send you some!

I would like to ask that everyone post their Thanksgiving results and recipes here if you can so that evey year we can just bump this thread up!:p

Cheers,

EPPP

ViolinCyndee

10-17-2008, 06:23 PM

Thanks for your interest in this thread. I know we are just working up to Halloween but it's nice to get a good head start! I look at all the mouth watering photos and I just think you know it's all about the pie. . .

ViolinCyndee: I buy mine in the bulk spice area. As for a visual, it looks like rice paper after having been put in the blender! If you are desparate I will send you some!

EPPP

I appreciate the offer, but I found some! The WF by me doesn't have a bulk spice section, but I found it in with the supplements, near the colon cleansing stuff. :D

Raene

11-03-2008, 10:27 AM

Time to bump this up! I LOVE Thanksgiving...don't you?

Cheetah

11-03-2008, 10:43 AM

OMGGGGG that whipped cream looks totally REAL!! I LOVE whipped cream. How did you do it????

:eek: Chee

eachpeachpearplum

11-03-2008, 01:12 PM

OMGGGGG that whipped cream looks totally REAL!! I LOVE whipped cream. How did you do it????

:eek: Chee

Hi,:D

I used two different creams one from RFRW, link in post #1, and the one below. The one below requires Irish Moss. If you have time read this thread I posted from Cafe Gratitude on how to use it:

http://www.rawfoodtalk.com/showthread.php?t=37577

Book: I am Greatful from Cafe Gratitude resaturant in CA.

Recipe:

I Am The Top live meringue

makes 2.5 cups

3/4 ounce Irish Moss
1/2 c. water
1 c. cocnut milk
1/2 c. coconut meat
1/2 c. soaked cashews (dont over soak as they turn dark)
1/4 c. + 1T. Agave
1t. lemon juice
1t. vanilla
pinch salt
1 1/2 t. lecithin
1/2 c. coconut Butter

Blend Irish Moss and water until smooth and thick. Add coconut milk, meat, cashews, agave, lemon juice,vanilla and salt. Blend till smooth. Add lecithin and coconut butter and blend. pour into a wide shallow pan to set for up to three hours.

Also see post #73 for Sarma's Vanilla Cream recipe mentioned in post#1.

eating2live

11-04-2008, 03:45 PM

Just want to pop in here to say I made the Herbed Pecan Stuffing (had to do a trial run, LOL) and it is absolutely delicious! Many thanks for this thread, eachpeachpearplum and for all the awesome recipes. :)

klomasius

11-04-2008, 04:25 PM

Eachpeach,

what an inspiration!

I love it when people go to so much effort THEN post the results. Absolutely amazing,and you did an all nighter in the name of good food, gets points in my view! hehe.

Hope this year's thanksgiving pics are coming!

Go you!

jacsam

11-05-2008, 10:12 AM

I have to chime in on the pumpkin pie recipe.....last year at this very time I asked for a pumpkin pie recipe and got this one....I tried it and was amazed at how delicious it was. I made it again to take to our family thanksgiving dinner so I would have a pie to eat. It's great because it makes two pies. The first time I made it, it took about 1 hour but now that I've done it a few times it takes alot less time.

eachpeachpearplum

11-05-2008, 12:24 PM

Thanks Everyone!

I really did enjoy doing it last year. It was very empowering knowing that the whole meal was not "wrong or cheating or had to resist"!

I am not doing a meal this year as I have been invited to a freiends house. But I will be bringing the pies!

Please remember to post your results here to be inspiration to others for years to come! :p

xoxo,

EPPP

eachpeachpearplum

11-05-2008, 09:06 PM

A member has brought to my attention that she had trouble accessing this great site through the link I provided in post #1. I had no trouble, but I do understand links can be tricky. :o This recipe is also in her book Raw Food Real World I think.

Sarma's Vanilla cream from www.Greencheft.tv

For the Vanilla Cream:

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.

Cheers, EPPP

carolg

11-05-2008, 10:24 PM

Worth another bump!!!!!!!!!

Love this thread. Thanks EPPP and everyone!!!!!!!!

Thanksgiving 2008 RAWK on.

carolg

lsadeseyens

11-07-2008, 12:05 PM

Well, don't know what happened to the last reply I was typing, so here goes again.... can't seem to get onto sunraw website. Do you have the recipe for gravy gratitude?

Am excited :) to try out some of these recipes. I have been raw on and off for a few months. Fell off the wagon when visiting family~~small town and not too much good produce. Anyway, am back on raw again and determined to stay that way from here on out, as I really do feel better when eating raw. This will be my first holiday season raw.....YAY Wish me luck!!!!

eachpeachpearplum

11-09-2008, 02:41 PM

Hi,

I understand that the link fot this recipe in post #1 is no longer active, thanks lsadeseyens! Please let me know if any of the other links are thus affected!

Gravy Gratitude

1/4c. light miso
3/4c. water
1/4c. fresh parsley, minced
1/4c. basil
3T. fresh oregano, minced
4T. fresh thyme, minced
3T. fresh sage, minced
1/4c. olive oil
1t. wht pepper
2t. salt
1/4c. leeks, minced

Combine all above in blender until very creamy. At this point should be too salty. Pour mixture into mesh bag straining all liquid. Put back into clean blender.

1/2c. water
1/2c. fla seed oil
2t. dried onion or leek powder

Combine strained miso liquid and all remining ingredients in a high speed blender until creamy. Serve right away or leave to meld overnight in fridge.

tiggerbounce

11-09-2008, 09:20 PM

I http://i371.photobucket.com/albums/oo158/lissasofly1/hEART.png you..... http://i407.photobucket.com/albums/pp156/DaxTheSkelanimal/love.gif !!!!!

This post and your organizing are my all time favorite posts. I am sooooo moving in with you!!!!:D

And now you went and got me all fizzed up to get ready for the holidays!!!

I set up the http://i450.photobucket.com/albums/qq221/tyler5-2-4/dectree.gif today, hee!

carolg

11-09-2008, 10:28 PM

I'm also moving in with EPPP too. We can have raw parties daily with Tiger too. Maybe I can be the grandmother to the bunch. I never learned from parents how to be neat or organized so much of a challenge to the max. Let me tell you the truth here. It frustrates me and my husband, but step by step is a jouney. I can fake it and throw everything in boxes, hide in the garage till the house sitter leaves or company coming announced. If unannounced it's my rude son who doesn't call but comes once in a blue moon so he sees the papers. He and my daughter are super neat. They did NOT learn it from me and clueless who they learned from. Even my 3 1/2 yr. old is being trained to be neat and is now so.

Carmella's website: Sunny Raw....

http://thesunnyrawkitchen.blogspot.com/2007/01/welcome-to-sunny-raw-kitchen_02.html

Let us know how it works.

I googled Sunny Raw Blog Carmella

It is "smokin" with recipes, pictures and more blessings.

Thanks.

Waiting on my invite from EPPP.
carolg here in CO....USA.....

eachpeachpearplum

11-10-2008, 12:03 AM

tiggerbounce & carolg!

Thank you so much for your kind words! The holidays are my favorite time of year.

I have to say hand to heart I am THE most unorganized person! I think that's what makes me strive to be organized - but boy let me tell ya I stink at it! I am NO super structured "A" personality - although that would soooo help! You know the old addage a skinny person in a fat persons body? Well I'm an "A" personality hidden (deep) in a scatterbrained unorganized persons body, ha ha ha!:p

I am so glad you have discovered Carmellas blog. She was a member here at RFT. Her recipes and photos are inspiring!

All the best and I love the tree!:D Oh I almost forgot, about the visits; we hope to return to the UK next year so you two can come visit there - see a good excuse to go abroad!

EPPP

tiggerbounce

11-10-2008, 08:15 AM

Hah! My type A perosonality ran away! It could not deal with me anymore! :D

Back to the UK? Hmmmm.....(checks frequent flyer miles........) Just be sure to have an internet connection and a computer!!!:eek: We would be lost!!!!:eek::eek:

You are just such an inspirational and great person, Prime Minister EPPP! (hee!)

(goes to organization thread.......will be there for hours....)

carolg

11-10-2008, 12:28 PM

eachpeachpearplum

11-10-2008, 01:48 PM

Prime Minister EPPP,
You had me fooled! You surely come off organized and glad those "colors" are shining bright and strong here.

Got a question:
I printed off lots of the recipes now I need to understand how best to file them? In binder? In inbox so that I have the recipes super handy when in TX visiting daughter for Thanksgiving? I think I remember someone putting the recipes in binders with tabs, but there I am disorganized so can't find the organized post. Oh well. Can you help please?

Why back and forth to US/UK? Maybe I'll glean light on your life and get some ideas generated in my brain to move forward in the AARP years even with the bad economy. I know people never stop eating but have tons of choices where to do that.

I also see ebay is not making me even pennies to buy coconut oil or flax seed oil either. I know people want it for nothing so I love my thrift store where I can buy and return within limited time.

Can I please have a peak into your life?????????????? Thanks for sharing.

carolg......I've been playing with stuff / clutter and now my young friend may be visiting tomrrow with one days notice if she is coming. I wanted to at least give her a nice impression on the living room / kitchen area so have to put away or hide papers. I can get the floors done super quickly so that's not a concern, but all these wonderful articles from papers, can't part with without reading, so the piles stack up and hard to bring them down. I still get the Thurs-Sun. papers and of course have to skim before tossing cause I may just miss something.

Thanks for wisdom.

carolg

Here is the link:

http://www.rawfoodtalk.com/showthread.php?t=34601

You can always click on a member name, look to the right near the top and you will see "mini statistics" look about three inches down and click on "show all statistics".

This will open a new mini window within the page. In this new window look for "Find All Posts by xxxxx" or "Find all Threads by xxxxx". So if you know who the post or thread is by you can easily look it up!

As for your other query. I was born in the US but married an Englishman. Lived in the UK for many years where we had our daughter. LOVED it there really felt like home. Had to move back here to care for elderly parents. Have wished to move back every second of every day since. Now the exchange rates are going our way and my mum passsed away recently so we are gearing up to go. BTW UK is big with the thrift shops!

Seattle is lovely but just not the right fit for us. Friends find it hard to understand given what we will be giving up i.e. Big house, nice cars etc but it's so not about that! So there you have it in a nutshell!:p

Cheers,

EPPP

lsadeseyens

11-10-2008, 11:12 PM

Dear Eppp,
Thank you so very much for the recipe. I have tried the recipe with mushrooms, but don't always want mushrooms. I am so looking forward to trying out a raw thanksgiving feast. I wish a wonderful holiday season to you. :)

beany

11-12-2008, 07:31 PM

Thanks so much for the Thanksgiving recipes. I have told many about your Thanksgiving 101, so want to bump this up. I also need to get the recipes needed for this year.

eachpeachpearplum

11-17-2008, 08:26 PM

I have had several requests for this now however, please buy their book as it's one of the raw books I consider "special"!

Here is the recipe as it is from the book I Am Grateful. The book has it listed as lemon with a note that many flavours can be used by substituting fruit puree for the nut mylk. I actually think that the lemon would lend itself much better than the blueberry we did but my daughter wanted purple or pink.

I not only used fresh berries but I also used a good amount of dried blueberries I think about 1c. soaked as the blueberry flavour is actually quite mild. The decoration I used on the top was the soaking liquid plus some of the dried berries pureed.

This recipe makes A LOT. So make sure to use a big spring form pan or two. This dessert was beautiful but I actually did not care for it although I assume many do since it is in their restaurant cookbook and as I mentioned I think the lemon would be lovely! There are many raw cheesecakes out there so if this one does not float your boat please do try another!

Enjoy, EPPP

I Am Cherished – Cashew Lemon Cheesecake

Crust:
2c. almonds (a note in my book says this makes LOTS)
1/4t. vanilla
1/8t. salt
Heaping 1/4c. chopped dates

Filling:
3c. soaked cashews
1 1/2 c. almond mylk
1c. lemon juice
3/4c. agave (I found it needed much more sweetner)
1t. vanilla
2 pinches salt
3T. lecithin
3/4c. raw UNSCENTED coconut butter (I melt mine first)

To make Crust

In the bowl of a food processor fitted with the S blade, process almonds, vanilla, and salt until finely crumbled. Continue processing while adding small amounts of dates until crust sticks together. Press crust onto bottom of greased (w/coconut butter) 9 ½ springform pan.

To Make Filling

Blend all ingredients except lecithin and coconut butter until smooth. Add lecithin and coconut butter and blend until well incorporated. Pour into springform pan with prepared crust and set in frisge/freezer until firm, about 1hr.(I strongly suggest overnight).

curlygirl82

11-20-2008, 01:05 AM

Raene

11-20-2008, 10:05 AM

eachpeachpearplum

11-20-2008, 01:38 PM

I'm so inspired by your Thanksgiving spread!! I'm not doing the whole shebang like you (though maybe next year! :) ), but I would like to bring a couple things to my family's dinner this year. And the pumpkin pie is right at the top of the list. In fact, we're not going to have a backup, SAD PP at all, so I'm a bit nervous!
Anyway, if you'd indulge me, I have a couple questions about the PP:
1. The crust calls for coconut butter. Is that the same as coconut oil? If not, can I get it at WhoFoo, ya think?
2. You said you topped it with candied pecans. How do you make those? I don't have a dehydrator - can I still make them?
3. The vanilla cream recipe calls for coconut meat. Is this from a brown coconut, or a young, white one?

I'm such a beginner at this, so please forgive my novice questions!
>Bows in deference to PM EPPP<

Hi & Welcome!

Asking questions is how we learn!

1. Yes the words coconut oil / butter are used interchangabley. It should be solid white at room temp. There is also coconut cream by Artisana and this is a blend of the oil & meat which you would not use for coconut oil/butter but is a wonderful product.

2. The candied peacans are very easy to make and you could probly do it in your oven over night on lowest temp. Heat your oven turn off and put in nuts spread out on cookie sheet. Mix together 1c. nuts/3T. maple/big pinch salt. You can use agave but maple (not raw) is the only one that dries with a real crunch. You could also do combo maple/agave too.

3. The young Thai coconuts with the soft custard like meat. You will find that 98% of raw recipes that call for coconut are referring to this sort as it's consistancy is like double cream (heavy cream) when blended.

Enjioy! EPPP

eachpeachpearplum

11-20-2008, 01:43 PM

EachPear,

Do you happen to have that shopping chart with all of the raw foods and checkboxes...I've forgotten what it's called but it was going around here a few years ago...if you do, I'll love it in an email. It would be handy for all of us, especially now around the holidays!

Thank you.

Hi Raene,

Yes of course I would be happy to send it to you. It was in the Organising Thread. Just send me an email and I will get it right to you! :p

Cheers,

EPPP

curlygirl82

11-20-2008, 03:25 PM

eachpeachpearplum

11-20-2008, 03:59 PM

oh thank you thank you! i'm so excited!
i'm still a little confused about the candied pecans, though. you say to turn on the oven, then just turn it off? or do i leave it on all night on "warm"? never fired up my oven since going raw, so i'm new at this!
also, do you soak/sprout pecans before using? it seems like some nuts we're supposed to (ex almonds), others not, others just sometimes (cashews). what are your thoughts on this?
thanks again!

Sorry :rolleyes: I did not explain thiat very well! I have not actually done this but from what I understand:

1. Turn oven on to low.
2. When preheated place in food. Turn OVEN OFF. Close door.
3. Leave overnight.

If this does not work turn oven to low and keep door adjar. keep an eye on the nuts as they will not take long this way. Just experiment. I figure this method is just for the nuts for the top of a raw pie and if they are slightly less raw because of the oven is it really such an issue in the big picture.

But mostly this pie DOES NOT need the nuts at all, really!

EPPP

curlygirl82

11-20-2008, 11:34 PM

cool. thanks!

curlygirl82

11-22-2008, 02:06 AM

ok, sorry, another question: how long do you soak the date for the PP? I haven't soaked dates before...

eachpeachpearplum

11-23-2008, 03:48 PM

ok, sorry, another question: how long do you soak the date for the PP? I haven't soaked dates before...

Please don't feel sorry ask away!

Firstly always pit your dates before soaking.

Basically it's about the firmness of the dates than how much time. But as rule of thumb I generally put the dates into a ziplock bag and add just enought water to cover, squeezing out the air. I try to do this overnight. This way there is no question of "are they soft enough".

Majool dates are the most popular are they are "big softies"! However there are many many very good types to choose from ranging from very firm to very soft. Smallish to large.

The harder they are the longer they need to soak. Many times I have read recipes that call for soaking your dates for 15min and I have yet to see even a Majool (that need to be soaked) get soft in that time. I would say a min of 2 hours to get really soft. Your goal is a paste.

Some Majool dates, generally fresh ones do not need to be soaked. Whilst Majool are soft they to will get firm as they lose moisture. There is nothing at all wrong with firm dates.

If you find youself using dates often you can do what what I read in Raw Food Real World. They soak many dates at a time and blend them up to make a paste. They then keep the paste in a jar in the fridge and just spoon out what is needed.

And lastly if you are in a hurry dice your dates and soak in warm water. This really helps! :cool:

LotsaRaw

11-23-2008, 03:54 PM

Is dehydrating now. Just wanted to share how YUMMY this is - it almost did not make it into the pie pan! I made two batches, and filled a bunch of tartlet pans with the crust mix. BF will get a "live" apple pie too!

Thank you sooo much for sharing your recipes!

eachpeachpearplum

11-23-2008, 03:56 PM

LotsaRaw

11-23-2008, 06:46 PM

I even make cookies from it too.

PLEASE post photos if you can! :p

Mmm - cookies! Great idea!

I will put all my raw holiday stuff together for a photo!

Also, the stuffing recipie you listed EPPP, is the gravy part of the stuffing, or just a confused cut & paste? Do I need leeks & miso for my stuffing? :) Thanks!

Aurelie48

11-25-2008, 09:56 AM

I totally agree with the pie. Tasted just like the real deal. Not sure how your recipe went....but I added a tiny bit of agar (as in eensy pinch) and about a tablespoon of psyllium powder. Then I put it in the dehydrator overnight and stuck in the fridge in the morning. Firm and tasty, just like the real thing! And raw! DH detests pumpkin pie and refuses to eat it. He really enjoys the raw version though!:D

Thanks for these super fantastic threads! I am voting for EPPP for president! (I get a write in vote.......)

************************

Tigger
I've never made a PP before, but will try it with the agar and Psyllium.

Question. Do you add the little bit of agar directly into the recipe? All or most sources about agar say to add it to liquid and bring to a boil and simmer for a minute or so. Not this? A tiny bit....is that like a small pinch or a quarter tsp.?

The TBLS of Phyllium powder....is that in addition to the 3-4 TBLS already in the recipe? I'd like it to be a little more 'solid' than not.

Thanks a bunch

Green_Woman

11-25-2008, 12:14 PM

This is SO WONDERFUL!!! THANK YOU!!!!!!!!! :D:D:D

eachpeachpearplum

11-25-2008, 12:20 PM

Tigger
I've never made a PP before, but will try it with the agar and Psyllium.
Question. Do you add the little bit of agar directly into the recipe? All or most sources about agar say to add it to liquid and bring to a boil and simmer for a minute or so. Not this? A tiny bit....is that like a small pinch or a quarter tsp.? The TBLS of Phyllium powder....is that in addition to the 3-4 TBLS already in the recipe? I'd like it to be a little more 'solid' than not.
Thanks a bunch[/QUOTE]

I know you were not asking me but thought I would add my two bits:rolleyes:

I dont feel it needs to be dehydrated as I liked the consistancy. . . HOWEVER, if you want a more firm pie - and many might - than I suggest using less apple juice and yes dehydrating overnight. I actually did that with the cranberry relish last year. It was so soupy! The dehydrating really helped to concentrate the flavours and firm it up perfectly.:p

You may find that using less apple juice is not an option as you need the liquid so the batter mixes easily into a smooth puree in the VitaMix. Also the sweetness & flavour of the juice is important to the overall results of the pie although a pinch as Tigger suggests I'm sure would be fine.

I have not used agar agar so I'm afrid I cant be helpful here. My feeling is to avoid adding more thickeners as it may effect the flavour.

So in a very round about way I would suggest keeping the recipe as it stands and dehydrate overnight then chill! I really think this will work very well to give you the firm results you like@!

HAVE A GREAT DAY!!!!!:D

eachpeachpearplum

11-25-2008, 12:24 PM

Mmm - cookies! Great idea!

I will put all my raw holiday stuff together for a photo!

Also, the stuffing recipie you listed EPPP, is the gravy part of the stuffing, or just a confused cut & paste? Do I need leeks & miso for my stuffing? :) Thanks!

I'm going to have a look. . . .

Hi!

OK I've had a look. If I understand you query I think you may indeed have married the two recipes. Reminds me of a "Friends" episode where a Trifle and roast beef recipe are mixed together because the pages in the cookbook were stuck together!

So The Gravy Gratitude recipe is in post #76 and the Herbed Pecan Stuffing recipe is in post #50. They are indeed separate and the leeks are for the gravy recipe not the stuffing!

All the best and have a great day!:)

Aurelie48

11-25-2008, 01:21 PM

I know you were not asking me but thought I would add my two bits:rolleyes:

I dont feel it needs to be dehydrated as I liked the consistancy. . . HOWEVER, if you want a more firm pie - and many might - than I suggest using less apple juice and yes dehydrating overnight. I actually did that with the cranberry relish last year. It was so soupy! The dehydrating really helped to concentrate the flavours and firm it up perfectly.:p

You may find that using less apple juice is not an option as you need the liquid so the batter mixes easily into a smooth puree in the VitaMix. Also the sweetness & flavour of the juice is important to the overall results of the pie although a pinch as Tigger suggests I'm sure would be fine.

I have not used agar agar so I'm afrid I cant be helpful here. My feeling is to avoid adding more thickeners as it may effect the flavour.

So in a very round about way I would suggest keeping the recipe as it stands and dehydrate overnight then chill! I really think this will work very well to give you the firm results you like@!

HAVE A GREAT DAY!!!!!:D[/QUOTE]

********************************

Thank you so much.
So, I make the Good Oat crust and that gets dehydrated for 20 hrs to 2-3 days. I make the filling and pour that into finished crust and dehydrate that also overnight? If so, what temp. should I dehydrate the crust during the 2-3 days? And what temp. does the filling get dehydrated? Or am I way off base here.....lol

SO sorry for not 'getting it' yet. I truly do appreciate your help again on this.

eachpeachpearplum

11-25-2008, 01:48 PM

[Thank you so much.
So, I make the Good Oat crust and that gets dehydrated for 20 hrs to 2-3 days. I make the filling and pour that into finished crust and dehydrate that also overnight? If so, what temp. should I dehydrate the crust during the 2-3 days? And what temp. does the filling get dehydrated? Or am I way off base here.....lol
SO sorry for not 'getting it' yet. I truly do appreciate your help again on this.[/QUOTE]

Hey no problem!

1. make crust press in pan & dehydrate - lots. Temp for this would be 115ish. as you want it really dry & crunchy firm.

2. Make batter. Pour into dehydrated crust & dehydrate overnight. Temp maybe 110ish.

3. Remove from dehydator & chill. Serve.

For this pie the temps are higher than I normally use in my day to day dehydrating. You are still well within the limits. At one point last year I even had to put one of the crusts in the oven on low as I had run out of room in the "D"! I dont fret too much; it's all great in the end :p . . . . better get goin' the clocks a tickin'!!!

Aurelie48

11-25-2008, 02:20 PM

[Thank you so much.
So, I make the Good Oat crust and that gets dehydrated for 20 hrs to 2-3 days. I make the filling and pour that into finished crust and dehydrate that also overnight? If so, what temp. should I dehydrate the crust during the 2-3 days? And what temp. does the filling get dehydrated? Or am I way off base here.....lol
SO sorry for not 'getting it' yet. I truly do appreciate your help again on this.

Hey no problem!

1. make crust press in pan & dehydrate - lots. Temp for this would be 115ish. as you want it really dry & crunchy firm.

2. Make batter. Pour into dehydrated crust & dehydrate overnight. Temp maybe 110ish.

3. Remove from dehydator & chill. Serve.

For this pie the temps are higher than I normally use in my day to day dehydrating. You are still well within the limits. At one point last year I even had to put one of the crusts in the oven on low as I had run out of room in the "D"! I dont fret too much; it's all great in the end :p . . . . better get goin' the clocks a tickin'!!![/QUOTE]

The old 1-2-3....YES!....I can do this. I don't use the stove/oven, but I will use it's dehydrating feature along with Dehydrator. I'm off and running!

THANK YOU!
You're the BEST!!

bellamausi

11-26-2008, 11:04 PM

Thanks for putting this list together! It helped a lot trying to put together my first raw Thanksgiving dinner!

I'm trying the jicama mashed potatoes, and I'll be substituting barley for the oats in the pumpkin pie crust, and maybe adding some walnuts for flakeyness.

Also thinking of modifying Alissa's Noasted Turkey recipe, to make a stuffing along the lines of one I used to make cooked. Adding mushrooms and leeks.

I also thought about using cubed eggplant instead of dried bread cubes, but I'm not sure about that. My husband really dislikes eggplant, and I am not overly fond of it either, but I thought maybe it would take on the flavor of the stuffing, but I don't think the consistency would add up. :o

rootstotoot

11-27-2008, 05:17 AM

eachpeachpearplum

11-27-2008, 10:45 AM

Please tell me what is the source of Alissa's Noasted Turkey recipe? I would like to purchase it as I do not have any raw Thanksgiving or Christmas recipes only Tofurkey ones that I make for my family. So I will not be having anything special myself.:(:(:(

Alissa Cohen is the creator of this site, RawFoodTalk.com, which includes many many additional aspects.

In her on-line store you can purchase all the supplies you need to help support your raw lifstyle including her unsurpassed book and DVD Living on Live Foods where you will find her recipe. The book and DVD are separate and compliment one another with her DVD having over 3 hours of raw food prep instuction!

You can enter her other sites from the bar on the left of this page or type in www.alissacohen.com

As she provides this site to us for free, we as members urge you to buy her HUGE book and if you can her DVD too to show your support.

I encourage you to have a good nose through all her sites to get a better idea of she offers!

There is also the search banana at the top of the page for looking up info and recipes! :rolleyes:

All the best,

EPPP

carolg

11-27-2008, 02:09 PM

HI EPPP,

I am away from home on vacation. Are you suggesting the Noasted Turkey asked about is in Alissa's book? Alissa is great!!!!!

Have a wonderful day!!!!

Carolg

lwayneski

11-27-2008, 05:30 PM

Alissa posted it here: and the link to it is in post # 1

HAPPY THANKSGIVING TO ALL!

carolg

11-28-2008, 09:40 AM

This whole thread is awesome. Thanks EPPP for your many hours put into it. I love all the messages, but #1 is great resource showing where recipes came from.

lwayneski, Thanks for bringing me back to msg. #1

carolg

WendyLouWho

10-09-2009, 06:44 AM

I'm already thinking about the holidays and wanted to bump this amazing thread for those that might have missed it.

Thanks again EPPP for sharing!

katchmoleen

10-09-2009, 10:49 AM

WooooooHooooooo! Thankyou thankyou thankyou thankyou thankyou thankyou! This will save me Sooooooooo much work, as I was about to embark on finding the best recipes for thanksgiving. I am trying to talk dh into waiting till the day AFTER TG to go to inlaw's house, so that daughters and I can have a decent dinner. They are funny about special diets (READ: they think it is totally bogus). I have been on a gluten free diet for most of our marriage, had to go on sugar free grain free with my daughter a few years ago, and they are totally uncooperative, even going so far as to say DON'T (not a suggestion, an order, lol!) bring any food, just eat ours, then we show up and nothing we can eat.
So I really want to enjoy my holiday and then travel to see them the day after. I hope he agrees!

T-Bird

10-09-2009, 11:46 AM

even going so far as to say DON'T (not a suggestion, an order, lol!) bring any food, just eat ours, then we show up and nothing we can eat.

oh - katch! rough in law situation there. I consider that VERY rude behavior in a host/ess. Either they should accomodate in their menu or at least allow you to bring your own.

T-Bird

10-09-2009, 11:47 AM

Lovely thread here - so glad it's been bumped!

shine72

10-09-2009, 08:25 PM

I saw this bumped earlier today & was hoping EPPP had popped back in! ;)

I hope where ever she is, she's doing FANTABULOUS! This thread, and her kitchen organization thread are INSANELY helpful to both those starting out on their raw journey, and seasoned rawbies alike. :)

Again EPPP, if you do come around to read this again, THANK YOU so much for taking the time to put it together. You are AMAZING! :)

RawSar

10-09-2009, 11:19 PM

Sounds like that is the pumpkin pie i want to make !!

I never came across this when I did the banana search!

Thanks so much for bumping this!!!!!!!!!!!! :D

eachpeachpearplum

11-04-2009, 10:04 PM

Hey Everyone!

Ya know I am not getting email notices anymore when my threads get new posts, hmmmmm. . .

So I hope everyone is (Hi Shine & carolg!) well and not getting too stressed about the holidays; I know of course you are !!

I need to go through and make sure all the links are still up and running which I try to do every year. If you find you are having difficulty with a link let me know and I will see if I can help :) Also I find that the images don't always show up for me. I think ithis in part due to being here since before all the site upgrades. They do however if you make sure to let the whole Thread load before you start clicking on various parts.

Remember when making up your raw thanksgiving menu not to over do it as you fill up much more quickly on raw than the SAD menu.

RawStar: you said you did a search. I personally haven't had much luck with the banana however I strongly suggest for everyone to to look through the archives. Also if you have a certain member whose posts you like just click on their name and you will access their body of thoughts!

I wish everyone BIG best wishes and would love to see what YOU did for the holiday meals posted here to give others additional ideas where possible please include images and recipes!

Cheers,

EPPP :cool:

Veganforlife

11-04-2009, 10:08 PM

EPPP! Long time no hear from 'ya!
::waves hi::!

Raw Jewelrylady

11-04-2009, 11:44 PM

EPPP- thanks so much for all the work you did on this thread. So inspiring to all. I'm already planning!:)

Lana

eachpeachpearplum

11-05-2009, 06:40 PM

Green_Woman

11-05-2009, 06:51 PM

This will be my second RAW Thanksgiving celebration, and I simply LOVE, LOVE, LOVE this thread...

Can't wait to get started this year... I'll be in my new home, with my new RAW kitchen (no stove, just lots of space for my wonderful raw appliances and a big cutting board/baskets set-up created by my Darling One...) and I will also have been 100% RAW for 50 days by then... lots and lots of positive fun this year!!!

I'm going through recipe ideas now and as soon as I'm done moving/sorting and running my kitchen/food inventory this weekend, I'll start figuring out my Thanksgiving Weekend Celebration Menu!!!

I LOVE RAW!

:D

And I'm thankful for Eachpeachpearplum. :)

eachpeachpearplum

11-05-2009, 07:03 PM

This will be my second RAW Thanksgiving celebration, and I simply LOVE, LOVE, LOVE this thread...

Can't wait to get started this year... I'll be in my new home, with my new RAW kitchen (no stove, just lots of space for my wonderful raw appliances and a big cutting board/baskets set-up created by my Darling One...) and I will also have been 100% RAW for 50 days by then... lots and lots of positive fun this year!!!

Excellent! Please please post images of your feast we would all love to see them!! Also I would love to see pics of your Raw Kitchen. If you are so inclined go to my Organizing Thread where others have posted images of their raw kitchens :p

EPPP

PS: These two posts have moved us to a new page, please dont miss a NEW RECIPE I posted today on the previous page!!!

eachpeachpearplum

11-05-2009, 08:26 PM

Help!

I know I have been away for awhile and I cannot seem to find the editing button for a post!

I planned on going back to post #120 and adding the recipe and I cannot find a way into the post to do so!!!

H e e e l l l l l p!!!!

EPPP :confused:

OK, this is strange. When I submitted this post I saw the Edit button appear at the bottom where I expected it to be. Does the editing button now have a time limit ? ? ? ?

Veganforlife

11-05-2009, 09:27 PM

eachpeachpearplum

11-05-2009, 10:47 PM

EPPP? There's been a useless "rule" implemented where after 5 or 10 minutes one cannot edit their post. Rumor has it it was because folks were deleting posts and then the thread was not making sense. I personally DO NOT LIKE IT.

When I questioned this I was told just quote your post and note changes...I think it's stupid...

Oh BLOODY 'ELL. . .that is just sucky especially given how often I edit / update my posts.

OK, I will do a reply to that post. .. such a waste of space. . . :(

Hey wahat's with the Avatar it was The book right? ? ?

Cheers,

EPPP

eachpeachpearplum

11-06-2009, 12:10 AM

I have been meaning to add this recipe as it wins hands down of all the mash recipes I have tried. This if from Matthew Kenny's newer book Everyday Raw.

YAAAAAAYYYYYY, I have managed to figure out Photobucket!!!!!!

OK, I will come bcak to post the recipe and notes later this evening so please check back in! I would add this to the first post but because it was done before site upgrades not even I can edit my own posts:(!

Cheers, EPPP

http://i673.photobucket.com/albums/vv96/Eachpeachpearplum/smallerPortabelloSteaksMash.jpg

Rosemary-Garlic Mash

( 2x parsnips) 4c. peeled chopped jicama
2c. cashews, soaked
(2.5t.) 1t. salt
(4T.) 1-2t. chopped rosemary
(3-4 cloves) 1t. minced garlic
(3T) 2t. nutritional yeast
Fresh ground pepper to taste
(1/4c. olive oil)
(¼ - ½ c. water, as needed)
(nutmeg, fresh)

Process jicama in food processor until grain like consistency is achieved. Press out excess liquid with cheesecloth (nutmilk bag), sieve. Place in Vita Mix with remaining ingredients and blend until well combined. Serve immediately or warm in dehydrator until ready to serve.

EPPP’s Notes:

All items in parenthesis are the quantities & ingredients I used.

Wonderful flavor, four star. Very difficult to get a smooth puree. Puree cashews with oil & water till smooth. In FP process as fine as possible. Add to other ingredients. The add a 1/3rd to the VM and process in batches to get smooth. I actually never got it smooth despite running until it got warm, however this did not effect the recipe results. I actually liked it! I served this with the marinated Portobello Steaks.

Portobello Steaks:

4 whole Portobello mushrooms, stems removed
Olive oil
Salt
Pepper
Balsamic vinegar
(Honey)

Gently toss mushrooms remaining ingredients. Spread on dehydrator sheets for 1-2hrs until soft.

EPPP’s Notes:

Less balsamic and more oil ratio as is very strong. Make extra marinade to pour over Mash. Add honey to round out flavour. Marinate overnight if possible.

Shine

11-06-2009, 06:44 AM

I am so excited about this thread!! The work you put into all this - SO INSPIRING! :) I can't wait for Thanksgiving!!

Gotta keep reading....and drooling....

Veganforlife

11-06-2009, 08:07 AM

Oh BLOODY 'ELL. . .that is just sucky especially given how often I edit / update my posts.

OK, I will do a reply to that post. .. such a waste of space. . . :(

Hey wahat's with the Avatar it was The book right? ? ?

Cheers,

EPPP

I was asked not to use it.

::rolls eyes::

more rules = thus why I'm not a mod...anymore

Yes, it WAS Alissa's book and DVDs...

pffft!!!

Now I will have monkeys that will express my feelings - LOL!!!

anniez

11-08-2009, 03:35 PM

I saw this thread last year and hooray for bumping it up again. I can't use most of the ideas this year since I am only preparing Alissa's recipes right now, but I hope it will get bumped for Christmas and next Thanksgiving. It's timeless info!

Thanks, EPPP, for taking the time to do all of this. A true labor of love for which I thank you!

Annie

BTW: where is your thread on organization? It is awesome!

eachpeachpearplum

11-08-2009, 04:41 PM

BTW: where is your thread on organization? It is awesome!

Hi Anne,

I do see that you found the link but thought I should post the link anyway for others. Thanks for the kind words and enjoy!

Cheers,

EPPP

Link to: What's in my fridge. . .Organizing tips!

http://www.rawfoodtalk.com/showthread.php?t=34601

anniez

11-21-2009, 07:43 AM

bumping for newbies

Annie

Green_Woman

11-24-2009, 05:50 PM

EPPP -- I followed the link to the same icky destination.... it's prolly spam or the poster got the link wrong. :eek:

I can't wait to make those Mashed Taters... I plan to whip up a batch tonight when I get home -- if they taste fantastic, I'll feed them to my Honey for our weekend feast!!!! :D

He's SUPER picky about his mashed taters... he can't stand the cauliflower variety, so I'm excited about this new option.

Also, it seems everytime I eat Portabellos, I get a tummy ache... but those steaks look SO GOOD..... :( I really want to try them!!!

shine72

10-24-2010, 05:23 PM

Bumping this up because it's the holiday time of year again.

EPPP has put together all the amazingness you need to make your holiday a raw-smashing success! :D

klomasius

10-25-2010, 05:32 AM

Yep, pretty brilliant! :)

shine72

11-10-2010, 04:59 PM

Okay, so there's only 15 days left until Thanksgiving. So if you want to put an amazing one on (and have it be raw) AND you haven't read this thread yet, may I suggest you get to reading? ;)

This thread is truly amazing for having a simply amazing holiday spread! <3

RawHorizons

11-26-2010, 12:17 PM

Hello,
I thought I'd share what I did for Thanksgiving,seeing I couldn't of done it without reading this thread,gave me a starting point , into the game plan for Thanksgiving!!So helpful and so grateful to eachpeachpearplum for takeing the time to post this tytytytyty :)............

Menu::
Nosted Turkey
Marinated Brussle Sprouts
No-tatoes & gravy
Pumpkin Pie
Chocolate Chai Cheesecake
Im inculding recipes and refrence points to add and help others down the road as this had helped me.
I made my meal ahead of time and brought it with me to my family's house.
Pictures are of the plate I brought,the Nosted Turkey out of the Dehydrator and the pies.....
__________________________________________________ _______________

The nosted turkey with cranberry sauce-was good but will have to tweak some for my taste next time,I threw in some thyme ,as thats the smell that takes me back home.Came accross a step by step process for makeing Allisa's nosted turkey,helped alot!!
http://www.ehow.com/how_2371992_mock-turkey-loaf.html
__________________________________________________ _______________
Also made mock potatoes and gravy,thanks alot to Deb,for having impeccable taste in youtube chefs :)

These garlic and chive mashed no-tatoes are simply amazing. They are easy to make and absolutely delicious. Every mouthful is creamy, rich and oh, so heavenly. No need to wait until the holidays to have the perfect comfort food. These are great any time of year!

Recipe:

•2 1/4 cups celery root, peeled and chopped
•3/4 cup cashews
•1 Tbs white miso paste
•1 tsp onion powder
•2 tsp nutritional yeast
•1 1/4 tsp Himalayan pink salt
•1/2 cup Irish moss paste
•3/4 cup water (add more if necessary for creamy texture)
•1 Tbs garlic, minced
•1/4 tsp white pepper
•1 Tbs chives, minced

Procedure:

1.Add all ingredients (except chives) into blender and blend on high until creamy and warm.
2.Blend chives in by hand, then serve.
3.These No-tatoes can be served warm by blending in your blender. Another way is to place them in the dehydrator for 1 hour.

My note: these came out very good,but was my first time working with Irish moss,I think I added a bit too much water to my mixture but here is the video that helped me to make it and he states that it lasts indefinitly.http://www.youtube.com/watch?v=Bw-wAGefObo

Servings: 8
Yield: 4 cups
__________________________________________________ _______________
Mushroom gravy
here is the actual video of CheftinaJo makein these and she shows how to make gravy,for anyone who cannot see the video I am including recipe.

Gourmet Blend Gravy - chef tina jo

Creamy, warm and oh-so-delicious! This gravy is a sure-fire hit! Add to your mashed no-tatoes, meatloaf or on top of noodles. Then stand back and watch it disappear!

1 cup re-hydrated gourmet mushrooms (or use your favorite mushrooms)
1 cup water, purified (add more if needed for creamy texture)
1/4 cup walnuts, soaked and dehydrated
1/2 tsp poultry seasoning
1 Tbs red onion, minced
2 Tbs olive oil
2 Tbs tamari, wheat free
1 tsp garlic, minced
3 Tbs nutritional yeast

Re-hydrate mushrooms by soaking them in 2 cups purified water (or if using fresh mushrooms, use 1 cup firmly packed)

Place all ingredients into blender and mix until creamy and smooth. To serve warm, process in blender for a few minutes (be sure not to overheat). Enjoy!

Leftovers can be placed in a glass air tight container for up to 5 days.

My note:
I could have ate this gravy alone,Im big on spreads gravy sauces blah blah.This was soooo good.A little salty,but Im sensitive to salt,everything I made was too salty imo,I will try diffrent approaches next time.
__________________________________________________ _______________
Marinated Brussle Sprouts
http://www.reallyrawfood.com/2009/04/26/raw-vegan-recipe-marinated-brussels-sprouts/

My note:
Wow Wow Wow,super easy to make and beyond good ,I was shocked at how they tasted somewhat cooked and the soft texture.I will be hooking many veggies up this way...
You pretty much do equal parts of Braggs amninos and olive oil,optional smoke if desired.
I did not use the smoke and I diddn't messure,also I love biteing into a whole brussle sprout instead of the shreaded feel,so I compromised an halfed them,came out great.Great to know I can enjoy these on a raw diet in whole form. YAY!!
__________________________________________________ _______________
and then there was desert :p

Chocolate Chia CheesecakeI found this on : http://www.beautifullivingfood.blogspot.com/
She has so many yummy looking recipes

Recipe:
Chocolate Chai Spiced Cheesecake with a Chocolate Cookie Crust! Inspired by Sweet Gratitude.

I love the flavors of chai and chocolate together and decided to make a raw vegan cheesecake based on a recipe in Sweet Gratitude. I made my own crust as I normally do. For the filling I only made half the quantity called for in the book and changed a few things to suite my tastes.

Here’s my modified recipe:

use a 7 inch spring form pan (or double recipe and use a 9 inch)

Chocolate Cookie Crust

•one cup of unsoaked almonds
•4 med-large fresh dates
•1 teaspoon of vanilla extract
•1 1/2 tablespoons of agave syrup
•2 tablespoons of cacao powder
•1 heaping tablespoon of cacao nibs
Process the almonds until they become crumbs in the food processor. Then add the dates, vanilla and agave and process until mixed. Then add the cacao and process again. Finally add the cacao nibs and process just a few seconds. Don’t over process. Press mixture into spring form pan and set in the freezer while making the filling. Try not to eat it all from the food processor :-)

Filling

•1 1/2 cups of cashew pieces, soaked for about 3-4 hours
•1/3 cup plus 2 tablespoons of agave syrup
•1/3 cup of sweetened almond milk (with agave)
•1/3 cup plus 1 tablespoon of strong chai tea*
•1 1/2 teaspoons of cinnamon
•3/4 teaspoon of nutmeg
•1/2 teaspoon of cardamom
•1 tablespoon of vanilla extract
•1/2 cup (slightly heaping) of extra virgin coconut oil, melted
•1 1/2 (or 2/3) tablespoons of soy lecithin, ground fine in the coffee grinder
•1 tablespoon of cacao powder
Blend all the above ingredients except the last 3 ingredients until smooth. Taste and adjust spices if necessary. Then add the melted coconut oil and lecithin and blend until well incorporated. Pour about 60% of the filling into the spring form pan. Also set aside a bit for the top swirl. Then add the cacao powder to the remaining filling and blend until well mixed. Pour this on top of the chai spiced filling. Next add the little bit of extra filling on top of the chocolate layer and swirl with a knife or chopstick. Set in the freezer for several hours until frozen solid. Then remove sides of pan and place in the fridge.

* I used 2 pouches of Zhena’s Gypsy King Chai tea in a bit less than 8 ounces of hot boiling water. Let steep for at least 15-20 minutes

One note: although I believe that I used vanilla extract in the filling, I didn’t write it down that day. So I’m not 100% sure I put the vanilla in the filling even though I had planned to do so. I might wait until the very end before adding it when I make this again.

My notes:
Okay this was a big trial an error thing lol
Perhaps was a big step for a newbie ,but im all about diving in :)
Anyhow,was very very good,the crust like she says is amazing,you get that "who knew" type feeling as you are eating it.
The filling was yummy as well,and I am in love with the smell of chai,I ended up makeing me a warm tea with the leftover..Yumm!!
I served this to (Sad) eaters, they enjoyed it.

Now to what I did wrong...Well Hmm I have no idea I followed the recipe to a T,but it came out very flat,how do they make those cheesecakes so tallll??..
__________________________________________________ _______________
Now to the Pumpkin pie
As eachpeachpearplum wrote that this is a must make,it is in fact the "piece of de resistance" Sooooo dang good.
Pumpkin pie recipe is on post #53
and is incredable,I think the apple juice and the crust is what makes it.I just got done eating a piece for breakfast.AMAZING thanks so much for sharing
__________________________________________________ _______________
This can be done and Im very proud of myself for staying raw in an all sad home on Thanksgiving,I now see Christmas as a breeze.Also after we got home from Thanksgiving's in the past,I would end the eveing with more stuffing or pie and begin the next day like this.
I have not had that insatiable hunger that those foods trigger that cause some people like myself, to over eat.I am so grateful to Gods nudge to come accross this site and the raw lifestyle I can never say it enough.......

Heres to many more blessed Thanksgivings for everyone

okorolina40

11-26-2010, 11:48 PM

amazing pics !! I WILL BE USING THIS THREAD FOR A RAW CHRISTMAS SPREAD!!! OMG - these pics are awesome!!

Keep em coming if you have rawked a holiday with pics!

tvillemom

11-27-2010, 02:29 PM

WOW, WOW, WOW!!! I have been raw (off and on) for a few years and have done a few dishes, like on year I made the pumpkin pie (YUMMMMM) and one year I made noasted turkey, but didn't really like it, but I think I left out a key ingredient!!! AND I have made cheesecake before, and marinated vegetable dishes, etc. but NEVER made a whole Thanksgiving dinner or such before. I am amazed and KNOW THAT NEXT YEAR, because of THIS THREAD, I am going to make this and enjoy, truly ENJOY my Thanksgiving, the way I WANT TO!!!

tvillemom

11-27-2010, 02:48 PM

RAWHORIZONS: In your post, you commented that you only made about half the filling (for the cheesecake).....then, that your cheesecake was very flat. What if you would've made the whole recipe???? If it doubled the thickness of your cake would it have looked more like the picture on the blog???? I don't remember what size pan you said you used, but I think the blogger said she used a 7 inch pan....all these things, I have learned make a HUGE difference!!! Sounds like you had a great Thanksgiving though, and I am alittle bit jealous!!!:p lol

Just a thought. I love that blog you linked us to....such beautiful pics!!!!

THANK YOU SO MUCH FOR SHARING!!!!

RawHorizons

11-27-2010, 08:48 PM

Thanks okoraline40:::Best Wishes on your Raw Christmas!!! I'm wid you,I wanna see everyone's raw yummies for the holidays :)

Tvillemom::: Thanks,and I can def. see you knocking a full spread out,Ive seen some of your yummy pics on the photos only thread :D!!
As far as the Cheesecake I did the recipe to a T. Used the whole amount listed,she has you half the filling and add chocolate to one half ,so you can get the swirl effect.Ive tried to figure out what coulda went wrong,was thinking maybe it had something to do with the power of my blender or something.Maybe a higher power moter gets it more airy?..LOL maybe ?? :p

tvillemom

11-28-2010, 01:44 PM

RawHorizons: It could be a blender thing that makes the difference. Kinda like when my Grandmother makes homemade busquits, and shows me how....and I make them using all the same ingredients, but mine fall apart....maybe it's technique!!!:p:D

Thanks for sharing.

WendyLouWho

11-03-2011, 10:04 AM

Bumping this thread again! Is there any way to sticky this one?

Thanks again for this lovely thread EPPP!

CINDY A

11-09-2011, 09:12 AM

Found this on the net

Healthy Thanksgiving Feast! Thanksgiving Dinner
Living Raw Food. Sarma Melngailis!

Marinated Mushrooms, Mashed Root
Vegetables, Stuffing, Cranberry, and Brussels Sprouts
Serves 10 to 12
Combine these dishes and you have all the comforting flavors of Thanksgiving. In addition to featuring them on our menu on Thanksgiving night, all the components were made available for special order, so people could take it home for their own Thanksgiving dinners.
We could barely keep up! We even used portobello mushrooms to stand in as the dark meat and king oyster mushrooms the white meat. As with any traditional Thanksgiving dinner, this makes a very filling feast. You can prepare all the parts of this meal one or two days in advance. Store everything in the refrigerator and warm it in the dehydrator for 30 to 40 minutes before serving.

EQUIPMENT High-speed blender, food processor, dehydrator, thermometer

Marinated Mushrooms
1 medium onion, finely diced
2 cups extra-virgin olive oil
1/4 cup balsamic vinegar
2 tablespoons minced rosemary
3 tablespoons minced sage
3 tablespoons minced thyme
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
10 to 12 large portobello mushroom caps, cleaned and sliced thick on the diagonal
4 to 5 large king oyster mushrooms stems, sliced thick on the diagonal (If you can’t find king oyster mushrooms, just increase the quantity of portobellos to 18 to 20.)

In a large bowl, combine all the ingredients except the mushrooms and whisk until well mixed.

Add the mushroom caps to the marinade and coat well. Set aside to marinate for 10 to15 minutes.

Place the mushrooms on a Teflex-lined sheet in the dehydrator and allow to dehydrate until the mushrooms become tender and look roasted, 1 to 2 hours.

Mashed Root Vegetables
4 cups pine nuts, soaked 1 hour or more
2 cups filtered water
4 cups peeled and chopped celeriac
5 cups peeled and chopped jicama
1 1/2 cups peeled and chopped parsnips
2 cups extra-virgin olive oil
4 tablespoons nutritional yeast
2 tablespoons freshly squeezed lemon juice
2 tablespoons white or black truffle oil
1 cup chopped scallions, white and pale green parts only
20 turns freshly ground black pepper
2 teaspoons sea salt

In a high-speed blender, puree the pine nuts and water until very smooth and creamy.

Place the puree in a large bowl, add all the remaining ingredients, and mix well.
Pour 1 cup pine nut cream and 3 to 4 cups of the vegetable mixture into a food processor and process until smooth. Set aside in a large bowl and continue with the remaining pine nut cream and vegetable mixture.

Stir the mixture well and let sit for at least 2 hours to allow any liquid that forms to pool on top.

Pour off the liquid. If it’s still a bit runny, place the mixture on a clean kitchen towel and gently squeeze out any excess liquid. Transfer to a bowl and season with additional sea salt to taste.

Brussels Sprouts
1/4 cup pistachio oil
1/2 cup extra-virgin olive oil
1/2 cup maple syrup
1 teaspoon sea salt
1 teaspoon freshly ground pink pepper
5 cups Brussels sprouts

In a large bowl, whisk together the oils, maple syrup, salt, and pepper.
Remove any discolored outer leaves from a Brussels sprout and cut off the hard stem.

Some leaves will separate from the core. Continue cutting away the hard interior until the sprout is entirely separated into individual leaves, placing the leaves into the oil mixture as you separate them. Repeat with the remaining Brussels sprouts.

Toss the Brussels sprouts mixture and marinate for at least 30 minutes. Alternatively, for more tender Brussels sprouts, place them on a Teflex-lined tray in the dehydrator for up to 45 minutes. You can also do this just before serving so that they will be warm.

Stuffing
4 cups chopped cauliflower florets
2 tablespoons extra-virgin olive oil
Sea salt
8 cups ground pecans, ground to a crumbly texture in a food processor
2 cups carrots, peeled and diced small
2 cups celery, diced small
1 cup onion, peeled and diced small
1 teaspoon truffle oil
2 tablespoons minced rosemary
3 tablespoons minced thyme
Freshly ground black pepper

Place the cauliflower in a food processor and process until it has a texture similar to sesame seeds, with no large pieces.

Add the olive oil and a pinch of sea salt and process just until mixed.
Spread the mixture on a Teflex sheet and dehydrate for 1 hour.
Meanwhile, mix the other ingredients well in a large bowl.

Remove the cauliflower from the dehydrator, mix with the remaining ingredients, and season to taste with salt and pepper.

Cranberry Sauce
8 ounces fresh cranberries
1/2 cup filtered water
1/4 cup agave nectar
2 strips orange zest
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon sea salt
A bit over 1/2 ounce (about 2 cups) Irish moss, soaked in hot water for
10 minutes or more, drained

In a high-speed blender, puree all the ingredients except the Irish moss until very smooth.
Add the Irish moss to the blender and mix at high speed until the mixture heats up to about 115 degrees Fahrenheit.

Pour the mixture into a bowl or shallow pan and refrigerate for at least 2 hours.

To Serve
Load up your plate in traditional Thanksgiving style.
Excerpted from Living Raw Food, by Sarma Melngailis (Harper Collins, 2009)