This year, I definitely wanted to challenge myself. I’ve been excited to make a raw thanksgiving for WEEKS, even though I’ve been eating cooked vegan food lately. I wanted to make all of my mother’s Thanksgiving staples, raw-vegan style. I’m very happy with the turnout, and I was really glad I could still enjoy the holiday with the family.
Keep in mind that I’m up here in Canada, so Thanksgiving weekend is this weekend!
Measurements aren’t going to be very accurate in the recipes, as this was a lot of experimenting.
Honestly, this was all just for me
Sweet Tarragon Carrots:
1.5 shredded organic carrots
1/3 shredded gala apple
Raisins as a topper
1/4 head cauliflower, pureed
1/5 cup soaked cashews, pureed
raw agave to taste
1.4 tbsp Miso
3 small mushrooms
1/2 tsp tamari
water for thinning
(Method: pureed all until desired consistency)
Walnut Veggie “Meat”loaf:
1/2 cup organic walnuts
2 organic celery stalks (1.5 pureed, .5 small chopped)
1 green onion
1/6 red onion (1/2 finely chopped, half pureed)
1/2 red bell pepper
ground black pepper
(Method: pureed walnuts, and remainder of ingredients until desired consistency. I kept mine chunky, and thought it was great. Dehydrate at 105 for 6 hours, flip and continue for 6 more hours)
Pumpkin Cranberry Stuffing:
1.5 c of pumpkin (pureed)
1/2 cup organic dried cranberries
1/5 cup organic thompson raisins
tsp sunflower seeds
touch of ginger
agave to taste
(Method: spread on dehydrator and dehydrate with the meat loaf. I took mine out and put it in the fridge when I flipped the loaf, and then put it back in to warm it up about 20 minutes before meal time)
And that’s it! Well, for now! I have a chocolate pumpkin mouse torte setting in the freezer for later.