Thanksgiving Prep

[truthseeker]

I'm looking for advice on how soon in advance I should prepare my raw thanksgiving dishes. I'm preparing for 13 people, 6 of us are raw.

So my questions are for advanced preperation of:

pie shells - anyone ever frozen any before? I'd like to make 3 different pies/cakes

mashed potatoes
cranberry sauce
Noasted Turkey

I think I'll be able to make these the day before, except for the pies and cakes.

Everything I make for our family gets used up right away, we haven't ever really had any leftovers. So I'm not to sure how in advance to make these things and still have them really fresh.

[rawstrawberry]

I would say if you could make them as close to the dinner as possible. Raw food is always best the same day it is made. I know it can be a lot of work in one day. If you can get someone to help you in the day to get everything prepared. You could make the pies/cakes the night before so they can set. I have done a lot of catered events for over 20 people with raw food, it does not taste as good the second day. It is not awful though just not as good. You need to find a helper for Thanksgiving :o)

Happy Thanksgiving!!

Raw Strawberry

[vegggeeemom]

Great question. I need to know this too! I've got to get my list and menu all finished!
Everyone here will be eating raw and 5 out of 7 are SAD eaters!
So, I want to be sure it is yummy.

Anyone made the Noasted Turkey before? If so, how did it turn out?

[Nadhirrah]

Hello Truthseeker, this is my 3rd or 4th raw thanksgiving. From my past I would say make the pies before hand they will firm up and hold together better (if your pie is not firm you can add some slippery elm powder) I have also found that cranberry sauce after it sits gets better, the flavors mingle. I am not sure how the Noasted turkey is made but it sounds like it needs to firm up so you could make that ahead of time. If the mashed potatoes are make out of cauliflower I would make that right before they are served. The cauliflower takes on a strong taste and less potato.

[vegggeeemom]

Nadhirrah,

Oh, with this being your 3rd or 4th Thanksgiving, those are some good pointers.

Now, off to make my list! :)

Pam

[truthseeker]

THANK YOU ALL SO VERY MUCH !!!

I'm off to pick up some basics at Whole Foods tomorrow. Then the rest later in the week.

I'm expecting the bill to be HUGE!

Happy uncooking to you all !!!

[SamuelWilson]

Hopefully, you find a way to add more of a "fat" taste to your mashed potatoes. I still have not tweeked mine to my liking.

[Rawkinlocs]

Hopefully, you find a way to add more of a "fat" taste to your mashed potatoes. I still have not tweeked mine to my liking.
Samuel, have you tried blending with some avocado?

[SamuelWilson]

Taste wise, avocado does work, but the green tint it gives it is not what I am looking for. I am always experimenting and I am sure I will eventually find a solution.

[rawpriestess]

I've seen the mashed potatoes with Cauliflower and avocado, they do not look green at all, they just have a more rich look, a little more golden.

Or you can use olive oil, as that adds a marvelous taste and smootheness to the mashed potatoes, I know alot of people don't like th cauliflower taters, unless you add some sweetner, because potatoes are very sweet, even though you may not think so.And if you add a 1/2 lemon to it, it really makes it taste good.

[Rawkinlocs]

Rawpriestess and Samuel, what do you think young coconut would do to this mix for the mashed taters?

And Samuel, RP is right...I've made them with avocado before (per Victoria Boutenko's video) and they weren't green. But I figure you probably want them to be white like cooked mashed potatoes...hence my thought of using baby coconut to add the fat and keep the color. Would that work or would it throw the flavor off too much?

[Beanie]

an idea, coconut oil/butter????? Thats buttery and slightly sweet.

[rawpriestess]

Rawkie, What a brilliant idea, I think that might work.

I always forget about coconut oil, simply because I usually use olive oil, I think we just get used to the things we know works for each of us.

But, YES, that should work, and taste super delicious, you are a raw chef genius. :)

[VeggieGirl]

Not to be a poop, but I did noasted turkey and cauli taters last year and did not like it. Make up a small batch first is my recommendation, lest you be stuck with not much to eat on the 'big day' :)

And yes, you CAN freeze your raw pie crusts. I do it all the time.

Might I also recommend the yummy chocolate mousse recipe I posted a while back... it is DIVINE.

Does anyone else have any recommendations for great meals - not necessarily thanksgiving-y but really tasty and satisfying? (If this question has already been asked/answered please bump me over to that thread!)

I plan to make Pecan Pie for sure but woman cannot live by pie alone...
VeggieGirl

[tvillemom]

I was thinking coconut oil for those mashed taters too....I haven't tried them yet, I dont' really like cauliflower. I would love to try that chocolate PIE, (the mousse added to the pie crust?) sounds mouth watering! For my personal RAW Thanksgiving day, I am going to make pesto mushrooms, salad and a RAW fruit pie. I'm really looking forward to it! Some of my extended family is interested in RAW too, now that they see I've stuck to a mostly HIGH RAW lifestyle! I'm sticking to 100% for the Holidays, and looking forward to it! OH, by the way, is the noasted turkey different than the Mock Turkey? I tried the mock turkey (I have both recipes) and liked it OK, but not a "wow" like the PESTO MUSHROOMS :p (that's my mouth watering). Thanks.
Wendi