For anyone looking for healthier alternatives to traditional holiday meals, here are some recipes I came across while searching on the internet. Enjoy!
* 2 C fresh cranberries
* 1 orange
* 1 apple
* 1 C dates
* water for consistency
Process cranberries, orange, apple and dates in a blender and serve.
1 c chopped cauliflower
1/2 c cashews, soaked
1/4 c water
1/4 c chopped chives, reserve 1 teaspoon for garnish
1/2 garlic clove, minced
Juice of one half lemon
1 T sea salt
Place cashews and cauliflower in a blender, add lemon juice and water 1 tablespoon at a time to create a creamy consistency.
Remove mixture from blender jar and place in a large bowl. Fold in garlic, chives and sea salt. Garnish with 1 teaspoon of chives.
THANKSGIVING TART from VEGNEWS Magazine: Not Raw, but it is vegan!
What You Need:
1 tablespoon olive oil
1 cup onion, diced
3/4 cup celery, diced
5 cloves garlic, minced
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 14-ounce can chickpeas, rinsed (reserving 1/4 cup)
3/4 cup walnuts
2 tablespoons fresh lemon juice
2 teaspoons tamari
1-1/4 cups frozen chopped spinach
3-1/2 tablespoons dried cranberries
1/4 cup fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 9-inch prepared whole-wheat pie shell, thawed
1/2 tablespoon olive oil (for brushing)
1 teaspoon tamari (for brushing)
2 tablespoons walnuts, chopped (garnish)
1 tablespoon fresh parsley, chopped (garnish)
What You Do:
Preheat oven to 400 degrees. Heat oil in a skillet over medium heat. Add onion, celery, garlic, salt, and pepper, and cook for 7 to 9 minutes until onions soften and begin to caramelize. Set aside.
In a food processor, add chickpeas (except 1/4 reserved cup), walnuts, lemon juice, and tamari, and pulse to lightly chop (do not purée). Remove half of chopped mixture from food processor and transfer to a large bowl.
Transfer sautéed onions to the remaining mixture in food processor. Purée until smooth, scraping down sides of bowl as needed.
Transfer purée to bowl with lightly chopped chickpea and walnut mixture. Add spinach, cranberries, parsley, thyme, and cup of reserved chickpeas. Stir to combine and transfer to prepared pie shell, spreading evenly.
Combine oil and tamari, and brush on top of pie and crust. Sprinkle with walnuts. Bake for 33 to 38 minutes until lightly browned. Garnish with parsley, cut in wedges, and serve.
RAW SWEET POTATO CASSEROLE:
1 1/2 cups pecans or walnuts, soaked overnight, then drained (let dry a bit on a paper towel)
4 cups peeled and chopped sweet potatoes
1/2 cup water
1/2 cup dates, soaked for about 20 minutes
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon salt
1/4 cup honey
Put potatoes, 1/2 cup nuts, dates, cinnamon and vanilla in processor and puree till smooth.
Pour into a casserole dish.
In another bowl, mix the remaining 1 cup nuts with salt and honey, and sprinkle over the potato mixture.
ANI PHYO’S RAW APPLE PIE (no sugar and no gluten)
2 cup almonds
2 cups pitted dates
1 teaspoon sea-salt
1/2 cup pitted dates
1 orange pitted and seeded
1/4 cup water
5 to 6 apples peeled and thinly sliced
1 cup raisins or dried cranberries
2 tablespoons ground cinnamon