We have made our Italian Style Thanksgiving Feast a tradition in our home. Many of the dishes are the same as last year.
Course 1: Antipasto platter consisted of a nitrate free chorizo, olives and artichokes. The vegan one was a raw vegetable antipasto platter consisting of onion, zucchini, mushrooms, red pepper, and green beans in a orange marinade.
The wine for this course is a pinot grigio
Course 2: Salad consisted of mixed greens and radishes from our garden, red peppers, carrots,, cucumbers, and sprouts.
The wine for this course is a pinor noir
Course 3: Last year the guys "complained" that there was no turkey, so this year instead of chicken soup we made turkey soup. For the vegans we made Black Forest Mushroom Soup.
|Black Forest Mushroom|
Course 4: Rice pasta with a living tomato sauce
The wine for this course is Chianti
The ricotta cheese recipe is
Herb Ricotta cheese
1 cup raw cashews, soaked overnight, rinsed and drained
3/4 cup macadamia nuts, soaked overnight, rinsed and drained
1/4 cup pinenuts
1/2 tsp salt
2 TBS lemon juice
1 tsp dried basil
1 tsp dried parsley
1/2 tsp oregano
1 probiotic capsule
1 cup filtered water
|green beam casserole|
As a side we had raw green beans casserole, using celery instead of mushrooms.
The wine for this course is Sangiovese
The wine for this course is Riesling
Course 7: Dessert is Raw Raspberry White Chocolate Tort using cacao butter instead of coconut oil, served with sparking apple or lemon kefir, herbal teas, and coffee.