Re: Raw-Thanksgiving recipeS: Alissa Cohen, Boutenko, and more

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Found at TheRawDiet.com Mike Synder...thanks to him for sharing Thanksgiving recipes!!!!!!!! http://www.therawdiet.com/thanksgiving.html Mock Turkey Loaffrom Alissa Cohen's book "Living on Living Food"http://www.alissacohen.com1 Cup Pumpkin Seeds1 Cup Cashews1/2 Cup brazil nuts1 Scallion (green onion)5 Celery sticks1 teaspoon sageRun the nuts through the food processor with the"S" blade until finely ground. Add remainingingredients and continue to process until theingredients are well mixed together.Remove from food processor and place on largeplate. Form into a loaf. Top with cranberry sauce.Turkeyless Turkeyby Valya and Sergie BoutenkoPage 81 of Eating without Heatingwww.Rawfamily.comWe have fun with this dish on Thanksgiving day.1/2 pound almonds, soaked overnight if possible1/2 pound walnuts, soaked overnight if possible1 pound carrots, finely grated1 medium onion1 Tablespoon raisins1 Tablespoon oil1 Tablespoon caraway seeds, ground1 Tablespoon Italian SeasoningSea salt to tasteCombine all ingredients and put through a champion juicer with the blank plate in or mix in a food processor. If the mixture is not firm enough, add one or a couple of the following thickeners: dill weed, dried garlic, dried onion, dried parsley flakes, nutritional yeast, psyllium husk powder, ground flaxseeds.Form into drumsticks, sprinkle with paprike or ground black pepper before serving.Cranberry Sauceby Alissa Cohen1 cup cranberriesAdd honey to tasteBlend cranberries and honey until smooth. You may add a little water to make the sauce smooth.For a great pictorial tutorial of this recipe, visithttp://www.hishealingways.com/mockturkey/mockturkey.htmlCranberry Sauceby RoseLee Calabro2 C fresh cranberries1 orange1 apple1 C dateswater for consistencyProcess

cranberries, orange, apple and dates in a blender and serve.ORANGE-CRANBERRY SAUCEby Rhio2 cups cranberries**1 orange, juiced1 orange, cut into piecespeel from 1/4 of an orange, finely grated. (Make sure the rind Is not artificially colored)1/2 cup walnuts, soaked overnight (or for at least 1 hour)3-4 tbsp. raw honey (or use agave nectar or raisin syrup- for raisin syrup: soak 1 cup raisins in just enough filtered water to cover. Let sit for 24 hours in the refrigerator.

Use just the syrup in the recipe, to taste. Save the raisins to add to fruit salads.)1) Put all ingredients into a food processor and process to a sauce consistency.Yield: approx. 1 pint. Keeps for up to two weeks, if you lock the refrigerator! Goes well with the Pecan-Wild Rice Loaf .**NOTE: Organic cranberries (if you can get them) have a milder, less acidicflavor.This recipe is courtesy or Rhio. You can find more recipes, or purchase her book by visiting her web site www.rawfoodinfo.comMiss Hamlin's Cranberry Saucefrom Alissa Cohen's book "Living on Living Food"12 ounces cranberries4 apples, peeled

and chopped8 ounces raisins, soaked1. In a food processor, blend the cranberries with 2 of the apples2. Remove from processor and fold in the remaining 2 apples and raisins.- by Alissa CohenHere's a link to Dale Wing's picture tutorial on how to make this cranberry sauce.http://hishealingways.com/cranberries/cranberries.htmlMashed Tatersfrom "Rainbow Green Live Food Cuisine"2 Cups Cauliflower1/4 Cup Pine Nuts1/2 Cup Pecans1 Cup Macadamia nuts3 Tablespoons olive oil2 Tablespoons Italian Seasoning3/4 Tablespoons garlic1 teaspoon saltFresh ground pepper to tasteProcess nuts in a food processor with the "S"

blade until they become smooth and creamy. Add in remaining ingredients and continue to process until it is smooth. Top with cream of mushroom gravy.Cream of Mushroom Soup or Gravyby Nomi , author of "The Raw Gourmet"www.rawgourmet.comDelicious as either a soup or a gravy. Can be gently heated (make sure it doesn't get warmer than 118 degrees Fahrenheit, which is warm, not hot to the touch) and served over nut or vegetable loaves. Because of its richness, 1/2 cup is a sufficient portion.This is a great holiday recipe and it also makes a memorable soup that is rich enough so that a

half cup provides a single serving. As a rich and thick gravy it has a heavenly mushroom flavor. Use it on loafs, pates or burgers, or drizzle it over stuffed mushrooms.For best results, choose the best mushrooms you can find- crimini work very well and porcini and shitake mushrooms have proven health benefits. If you like, warm the soup or gravy over low heat or a double boiler untilit is warm (not hot) to the touch.In a blender, combine the water and almond butter, and blend. Add the quartered mushrooms, Nama Shoyu, and salt. Blend until smooth. Pour into individual bowls and top with the chopped mushrooms.1/4 cup almond butter or tahini1 1/2 cups quartered mushrooms1

to 2 T Chopped onions1 tsp Nama Shoyu (unpasteurized soy sauce)1 pinch sea salt1/2 cup water4 tsp minced mushroomsIn a blender, combine the almond butter, quartered mushrooms, onions, parsley, Bragg's, salt and water. Blend until smooth. Pour into a serving bowl. Top with the chopped mushrooms. Yields 1 cup.GravyBy Valya and Sergie BoutenkoPage 7 of "Eating without Heating"www.rawfamily.comThis is a

wonderful substitute for gravy during the holiday seasons.2 Cups Pecans, soaked2 Cups Water1/2 Cup dehydrated onion1 Tablespoon poultry seasoning2 Tablespoons extra virgin olive oilSalt to tasteBlend the ingredients thoroughly to a gravy consistency.Hurraw for the Pumpkin Pieby le Chavez, author of"The Raw Food Gourmet: Going Raw for Total Well-Being"Crust3 Cups Raw walnuts, hazelnuts, or almonds in anycombination, soaked,

rinsed, and re-dried orunsoaked1 and 1/2 Cups Raisins or pitted dates, rinsedSprinkle of unprocessed saltChop nuts in a food processor fitted with an "S" blade. Add fruit and salt, and then blend to a sticky dough. Press into a 9-10 inch non-metal pie plate.Filling:2 Tablespoons agar-agar or kosher gelatin flakes1/2 Cup water3-4 cups raw pumpkin or winter squash, peeled, seeded, and chopped.1/4 to 1/2 Cup raw honey or agave nectar1 Tablespoon fresh ginger, minced1 teaspoon vanilla1 Tablespoon pumpkin pie spice1 Cup fresh macadamia nuts, rinsedSprinkle of

unprocessed salt.Optional:Substitute 1 Tablespoon psyllium seed husk powder for the agar and omit water. Pie will have a less custardy texture but still taste the same.Dissolve agar-agar in hot water, and then process with the pumpkin, vanilla, ginger, and honey in a food processor fitted with an "S" blade until blended.Transfer to a blender and liquefy further. Add spice, salt, nuts, and, if using, psyllium. Blend to a thick custard and pour into prepared crust.Chill, partially freeze, or warm in a dehydrator before serving. Serve with Cream Whip for added glory.Cream Whipby le Chavez, found in "The Raw

Food Gourmet"1 and 1/2 Cups macadamia nuts, rinsed1/2 Cups Pine Nuts, rinsedJuice of 1 orangeJuice of 1 lemon1 teaspoon vanilla or 1 inch vanilla bean1/4 Cup raw honey or agave nectar, with stevia extract powder, to tasteSprinkle unrefined saltBlend in a blender until creamy.==