recipes to get through the upcoming holiday season

[monkeygirl]

I want to share my favorite holiday recipe for raw Eggnog Milkshake. It's not the healthiest raw dish in the world, but it has helped me get through many a holiday dinner in the past without being tempted by the cholesterol-laden original. This is a very rough recipe . . . unfortunately I have never measured the amounts I use.

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First, cut up a few ripe bananas and stick them in the freezer.

Next, make a batch of flavored almond milk. Combine a few cups of soaked almonds in a blender with a chopped half of a vanilla bean, freshly grated nutmeg, cinnamon, allspice, 2 or 3 whole cloves, and optional honey/agave to taste. Use whatever spices you like, but I think the basic eggnog-ish flavor comes from nutmeg. Blend and strain through a fine mesh strainer or nutmilk bag.

Clean out the blender and put in some frozen bananas. Add a mix of almond milk and water to cover (add more almond milk for a thicker shake, or less if the spice flavor is too strong). Blend.

[thunderdancer]

ohhhh it sounds lovely monkeygirl! if only i could make almond milk :)

Are you any relation to monkeyboy??

[monkeygirl]

No relation. I didn't realize there was someone here with a primate-related name until after I registered! :)

Do you have a blender? If so, almond milk is a snap to make, especially if you soak the almonds first (they become softer and easier on the blender's motor).

[Analeah]

Hey what a great recipe, thanks for posting. I will definately have to try this one out. Does anyone else have any good holiday recipes? Thanks again for sharing Monkeygirl!

[Alissa]

“Noasted Turkey”

From the Sprout Café in Atlanta, this tastes just like traditional turkey stuffing to me. Although the Mock Turkey Loaf is prettier, this one is so good I thought I’d give you both…after all, Thanksgiving can be the toughest holiday to get through when you first go raw. I top this with marinara sauce to give it a bit more moisture.

2 cloves garlic, chopped fine
2 Tablespoons fresh sage
2 Tablespoons rosemary
2 Tablespoons fresh thyme
2 cups walnuts, soaked 12 hours and drained
2 cups almonds, soaked 12 hours and drained
1 Tablespoon organic unpasteurized white miso
1 large onion, chopped very fine
6 stalks celery, chopped fine
1 cup parsley sprigs (as garnish)
1 cup cranberries (as garnish)

1. Place garlic in a food processor and process well.
2. Add sage, rosemary, and thyme, processing well.
3. Add walnuts, almonds, and miso, one at a time and process well.
4. Remove to a bowl and stir in onion and celery.
5. Place on a sheet of Teflex and form into an oval loaf shape. Dehydrate at 105 degrees for 6 hours.
6. Remove and turn loaf over, removing the Teflex sheet from the bottom. Dehydrate for 4 to 6 hours more.
7. Garnish with parsley and cranberries
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Miss HamlinÂ’s Cranberry Sauce

Special thanks to a good friend of mine for this recipe. This sauce is always a hit at holiday dinners!

12 ounces cranberries
4 apples, peeled and chopped
8 ounces raisins, soaked

1. In a food processor, blend the cranberries with 2 of the apples
2. Remove from processor and fold in the remaining 2 apples and raisins.

[Alissa]

heres another recipe from my book that is sooooo goood!

Pumpkin Pie
This recipe is taken from Jamey Dina and Kim SproulÂ’s book, Uncooking with Jamey and Kim. It is one of the best pumpkin pies I've ever had and easy too!

Crust:
2 cups almonds
1/3 – ½ cup dates, pitted and soaked

Filling:
2 cups shredded pumpkin or butternut squash
1 cup dates
½ cup almonds (soaked) or sunflower seeds
2 teaspoons cinnamon
1 teaspoon ginger
½ teaspoon ground cloves
½ teaspoon nutmeg
¼ cup water

For Crust:
1. Add all ingredients and blend until smooth
2. Pat down into a pie plate.

For Filling:
1. Mix shredded pumpkin or squash in a food processor for several minutes.
2. Add other ingredients and blend until smooth
3. Place filling on top of pie crust.

Best served chilled.

AlissaÂ’s note: I use squash instead of pumpkin and the almonds instead of the sunflower seeds.

[FEELIN'GOOD]

I have to try that pumpkin pie, that egg nog and the stuffing... like right now! You guys are making me so hungry!!!!! I'm actually excited about Thanksgiving now... I ws wondering what the fam would say while they gorge on dead bird and I feast on my huge salad... now I have some options! Thanks!

[qetta]

I'm reviving this thread because I made a sprouted wild rice pilaf yesterday that I think will be great for Thanksgiving. I bet even my non-raw (and non-vegetarian for that matter) parents will love it.

When you sprout wild rice, it doesn't sprout like lentils or garbanzos or whatever. You use the same method, but it's "done" when the rice has split open and become soft. It doesn't grow a tail. :)

I don't measure things very often; here's an estimate of my recipe:

2 cups wild rice, sprouted
a couple of carrots
a couple stalks of celery
a couple green onions
a diced tomato
a diced avocado
1/4 cup lemon juice
about 3 tablespoons olive oil
2 tablespoons agave nectar (honey substitute)
3 tablespoons nama shoyu
parsley

So good!

[vegbaby]

I was just looking for Thanksgiving recipes tonight - thank you! We are doing a joint dinner with another family, and I'm doing all the salads. This looks like a good one!

[vegbaby]

Here is one that I plan to make for the holidays from RawSome Recipes by Robyn Boyd:

Broccoli & Cranberry Salad
From RawSome Recipes By Robyn Boyd

1 large bunch of broccoli, broken up into bite-sized bits
3/4 cup dried cranberries, sweetened in apple juice
1/2-1 cup Vegenaise mayo (is this raw?)
3/4 cup cashews
red onion, diced (opt.)

Place all ingredients in a festive salad bowl.

[qetta]

That salad sounds really good but I'm wondering too if Vegenaise is raw?? I don't have any in the house. I'll have to check it out the next time I'm at the co-op or Whole Foods.

[SimplyRawesome]

[QUOTE=AlissaÂ…after all, Thanksgiving can be the toughest holiday to get through when you first go raw...[/QUOTE]How interesting. I told my husband that I was starting my 30 Day Challenge today and he said, "What about Thanksgiving?" I thought about it - yes it may be a challenge; however, I have 2 1/2 weeks to try out all these incredible recipes. Who knows, I may have all my family eating out of my plate! LOL!!

Hey Mel,
Do you think we can use fresh cranberries in place of dried? This sounds yummy.

[vegbaby]

Do you think we can use fresh cranberries in place of dried? This sounds yummy.

I think that would be good, but they might still need to be sweetened if too tart. :)

[carolg]

I thought I read at this topic Alissa sharing a Mock Turkey Loaf. Is this in Alissa's book or did I miss the recipe? Thanks.
carolg...........lilac name till get back to old one, carolg --Alissa help still!

[greengirl]

This thread came along just in time!! The Broccoli & Cranberry Salad sounds really good... anyone know about the Veganaise? I, too, would like to have the Mock Turkey Loaf recipe... is it in Alissa's book?