Thursday, November 28, 2013

Our Thanksgiving Meal

For Thanksgiving we served the traditional turkey, gluten free stuffing, gluten free gravy, green beans with raw onion rings, a tossed salad, and baked potatoes/sweet potatoes, but we will also include a few vegan recipes as well as a couple of raw recipes, including raw cranberry relish, raw drinks raw cookies, and a raw pie.
For appetizers we had dates stuffed with goat cheese, daiya cheeze or almond butter, ranch dressing with veggies, and cheese/cheeze with gluten free crackers.

The raw onion rings (from Ani's Essential Raw book - thinly sliced

onions bread with soaked/sprouted, dehydrated, then ground buckwheat with herbs and dehydrated until crisp to top the lightly steamed green beans.

For the salad dressing we served two dressings.
The first is a Caesar type dressing. The recipe is as follows: ground pumpkin seeds (1/2 cup), 4 TBS olive oil, 1 tsp cumin, 1/2 tsp salt, 2 cloves of garlic, 2 TBS maple syrup or honey, 4 TBS raw apple cider vinegar or the juice from 1-2 lemons.
The second is a vegan ranch dressing 2 cups vegan mayo, 2 TBS parsley, 1/4 cup raw apple cider vinegar, 2 TBS onion powder.

Olive and vinegar were also available.

For the vegans we serve a roasted stuffed pumpkin. We stuffed the slit pumpkin with a sunflower seed based stuffing from
and baked it at 350 for an hour and a half.

We made a raw cranberry relish.
We used 2 cups of raw cranberries, 1/2 cup of raisins, and 3/4 cup of dates dates in the food processor. After welled chopped, we added the 1 orange and 1 apples to pulse until well mixed. We also added the juice of one orange. At first we went with a 1/2 cup of dates, i loved it, but it wasn't sweet enough for the rest of the family.

We will finish off the meal with a raw "walnut" pie. We altered the recipe using hazelnuts and walnuts in the crust and just walnuts in the filling due to a pecan allergy. We added a chocolate layer on top of the crust, pouring the walnut and date filling on top of it. The recipe link is from

We also had a plate of raw cookies. The link is
My husband wanted WholeFoods' Chocolate Bourbon Pecan pie, so we had that as well.

Our beverages were nutnog from
For the Hazelnut milk we soaked 1 cup of hazelnuts overnight. In the morning we drained them, added them to the blendtec with 3 cups of water to make milk. We then followed the recipe for the raw pumpkin-spice hazelnut nog.

and Kombucha Sangria from

We also served iced tea and coffee.

No comments:

Post a Comment