Raw-Riffic Thanksgiving Meal

I originally posted this meal plan back in 2010 to promote my Raw-Riffic Food’s Raw Food Basics. I have included several of the recipes from the book to give you the opportunity to prepare a raw food meal for yourself. I felt the post was worth sharing again this year.  You can purchase my book online through Amazon.com, available both in paperback, and for Kindle. Hope you have an amazing holiday! Here’s the meal plan with recipes:
My suggested Thanksgiving meal plan includes some raw versions of traditional favorites. I truly I hope that you will enjoy them. I know my family has. Remember, it’s not so important about perfect measurements, or perfect list of ingredients, so there is always room for improvising and creativity. These recipes are fairly simple to make, with ingredients readily available.
Mock TurkeyLoaf and Cranberry Sauce
Pecan Cranberry Stuffing
Mashed Mock Potatoes
Mushroom Gravy
Candied Yams with Pecans
Cranberry Pecan Wild Rice Pilaf
Pumpkin Bread
Pumpkin Latte

Serve with: 
Mock TurkeyLoaf and Cranberry Sauce
1 cup cashews
1 cup pumpkin seeds
1/2 cup Brazil nuts
5 stalks celery
1 scallion
3-4 tsp fresh poultry herbs (sage, thyme, oregano, rosemary – chopped)
1-2 tsp fresh parsley (chopped)
Sea salt to taste
Pepper to taste
Prepared Cranberry Sauce
Nuts should be soaked and dehydrated in advance. Place all ingredients in a food processor, and chop and mix until you have the
consistency of a pate or loaf. Pour loaf mixture onto a serving plate and form the shape of a loaf . Prepare the Cranberry Sauce.
Plating the loaf:
Remove mock turkey loaf from refrigerator. Pour cranberry sauce over top of turkey loaf, and spread evenly. Place in refrigerator to chill and set, until ready to serve. Garnish with sprigs of curly parsley, and sage. Serve with mashed cauliflower and mushroom gravy, or mashed sweet potatoes.
Pecan-Cranberry Stuffing.
1 cup almonds (soaked)
1 1/2 cups pecans (soaked)
1/2 cup walnuts (soaked)
1/2 cup pumpkin seeds
4-6 celery stalks (finely chopped)
2 cloves garlic (minced)
1-2 shallots (minced)
1/2 cup pecans (chopped small)
2/3 cup dried cranberries
1-2 apples or pears (chopped)
1 cup fresh poultry herbs (sage, rosemary, thyme, oregano, parsley – chopped)
3/4 cup water (more or less for consistency)
1 T Bragg Liquid Aminos
Pepper to taste
Dash onion powder
Dash garlic powder
Combine nuts and seeds in a food processor and coarsely chop. Pour into a big mixing bowl, and combine remaining ingredients and toss well. Adjust texture by adding more or less water to the mix. Serve as a side dish. Store in an air-tight container for up to one week.
Mashed Mock Potatoes.
2 cauliflower heads
1 cup macadamia nuts (soaked)
1 1/2-2 T EVOO
1 tsp sea salt
1 clove garlic (minced)
1 1/2 tsp dried basil
1 tsp garlic powder
1/4 cup water
Chop cauliflower into pieces and place in a high-speed blender or food processor. Add soaked cashews and water, blend until smooth. Add remaining ingredients, blend until smooth. Serve as a side, or stuffed in mini Portobello mushrooms with a dash of paprika. Warm in dehydrator..
Mushroom Gravy.
1 1/2-2 cups water
2 Portobello mushrooms (chopped)
2 cups Crimini mushrooms (thin sliced)
1/3 cup cashews (ground to a powder)
1 clove garlic (minced)
Juice of half a lemon
2 T Bragg Liquid Aminos
1 stalk celery (finely chopped)
1/4 cup scallions (thin sliced)
1 tsp sea salt
Dash pepper
Dash garlic powder
Dash onion powder
Combine all ingredients except Crimini mushrooms in a food processor or high-speed blender. Blend until smooth and creamy, adjusting the water as needed for desired consistency. Add sliced Crimini mushrooms and mix well. Let marinate for an hour or so in the refrigerator before serving. Let sit for about 10-15 minutes at room temperature to warm. Serve with Mock Turkey, or Mock Mashed Potatoes.
Candied Yams with Pecans.
2 sweet potatoes (peeled and cubed)
2/3 cup maple syrup or agave nectar
1/2 cup pecans (finely chopped)
Dash pink Himalayan salt
1 1/2 tsp cinnamon
1 tsp vanilla extract
1 T coconut butter (lightly melted)
Place sweet potatoes in a dehydrator. Heat for several hours to warm. Transfer sweet potatoes to a casserole dish. Add coconut butter and toss. Sprinkle the cinnamon and pecan pieces over top. In a separated bowl mix syrup with vanilla – whisk well. Pour syrup over. Reheat in dehydrator if desired. Serve warm or at room temperature.
Cranberry Pecan Wild Rice Pilaf.
1 1/2 cup wild rice (soaked)
1 cup dried cranberries (soaked for 30 minutes)
Juice from one orange
1 orange (peeled, seeded, quartered, and cut in halves)
1 cup pecans (chopped)
1/2 tsp cayenne pepper
1/2 tsp cinnamon
2 T coconut oil
1/2 tsp sea salt
Wash, and drain wild rice before using in recipe. Place rice in a large mixing bowl and toss with remaining ingredients. Serve at room
temperature or cold.
Pumpkin Bread.
3/4 cups almond meal
1/4 cup flax seed (ground)
1 cup pumpkin (pureed)
1/2 cup date paste
1 1/2 tsp pumpkin spice
1/2 tsp pink Himalayan salt
1/4 cup coconut water (more or less for consistency)
Combine all ingredients in a food processor except coconut water. Pulse slowly while adding coconut water to the mixture. The consistency should be a moist dough. Remove from processor and form a dense loaf or fill in rubber muffin molds. Place in dehydrator for 8-12 hours. Serve warm with sweetened coconut butter, or spread raw frosting on top.
Pumpkin Latte.
1/4 cup prepared almond mylk
1/4 cup pureed pumpkin
2 T date paste
1 1/2 tsp pumpkin spice
Combine all ingredients in a high-speed blender. Blend until smooth and frothy. Suggestions: Add ice to the blender for a frosty latte, or slightly warm over hot water.

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