With Thanksgiving around the corner, most people already know exactly what they are going to eat on that day. Vegans, raw food lovers and people with some other dietary needs or preferences do not always have an easy choice at family gatherings, unless of course, their entire social circle subscribes to the same lifestyle. I created two recipes that everybody will love.
~ Raw, Vegan Festive Stuffing Recipe ~
One of the traditional dishes served on Thanksgiving day is the stuffing. Stuffing is a "mixture" that is normally used to stuff the turkey, but is also enjoyed as as side dish.
I created a raw, gluten free, and vegan recipe that makes a delicious alternative to the traditional baked recipes that normally contain bread and often are not suitable for vegans. Use this recipe as inspiration for your won inventions.
- 2 1/2 cups chopped pumpkin or winter squash (I used Hokkaido pumpkin)
- 1/2 cup chopped celery (1 medium large celery rib)
- 1 small purple onion, chopped (about 1/4 cup)
- 1 1/2 cup walnuts (soaked in water overnight)
- 1 Tbsp chopped fresh rosemary (leaves of 1 twig, stem removed)
- 1 tsp dried sage
- 1 tsp dried thyme
- 1 large garlic clove, minced
- 1 tsp pink Himalaya salt
- 1/2 tsp freshly ground black pepper
- 1/4 cup virgin olive oil
- 1/4 cup fresh cranberries
- 1/2 cup dried cranberries (soaked and softened in water for an hour)
- Toss pumpkin, celery, onion, garlic, walnuts, fresh cranberries, and herbs into a bowl of a food processor and pulse blend until all ingredients are chopped into a coarse texture. Do not over blend.
- Add soaked cranberries and pulse blend until they are chopped up and incorporated into a mixture. Keep the texture coarse.
- Add olive oil, salt and pepper and pulse again. Adjust the taste if needed. Add more herbs if you prefer.
- Transfer the stuffing into a serving bowl or make individual portions and serve. Enjoy in good company!
Cranberries are in season and they usually show up on Thanksgiving table as a savory sauce or in salads and deserts. Raw cranberries are very tart and perfect in raw food recipes as well. I created an incredibly versatile dish that, with some minor adjustments, can double as sauce, salad dressing, pesto or a smoothie base.
~ Raw Cranberry Relish Recipe ~
- 3/4 cup fresh cranberries
- 1/2 cup dried cranberries (re-hydrated in filtered water)
- 1 garlic clove, minced
- 1/2 tsp dried thyme
- 1 Tbsp virgin olive oil (add more if needed)
- 1/2 tsp crushed pink peppercorns
- pinch pink Himalaya salt
- In a food processor pulse blend all the ingredients into a coarse texture.
- Adjust the taste to your personal liking and serve as a condiment or a side dish. Enjoy in good company!
Tip: A word about dried cranberries. Most products on the market, even the most organic ones, are sold sweetened. The best products contain apple juice, the worst sugar or syrup of some sorts. Try to buy a product that is a natural as possible, not only in its marketing pitch. If you get cranberries that are dried, but unsweetened, use small amount of raw honey or maple syrup to add a little sweetness to both dishes. You can also add one or two medjol dates. Simply soak the dates in water overnight and blend them into a paste. Use the paste as as sweetener.
I truly hope that you will enjoy this recipes and wish you an amazing and peaceful Thanksgiving.
In radiant health - passionately raw - Dominique