Thanksgiving Nut Loaf

Little round nut loaves drizzled with mushroom gravy. These nut loaves have a similar flavour to traditional stuffing. A really nice main course.

Nut Loaves

• 2C Almonds (soaked)
• 2C Walnuts (soaked)
• 2C Carrots Chopped
• 1 Medium Onion Chopped
• 3T Olive Oil
• 3T Poultry Seasoning
• 2C Celery Chopped
• 1T Italian Seasoning
• 1/2C Water
• 1/2 Mushrooms
• 1T Lemon Juice
  

Add Nuts to food processor and pulse until broken down. Add remaining ingredients and pulse all together until a sticky ball forms. Scoop out with a spoon and roll into medium sided balls. Dehydrate at 115 for 3-5 hours until outside is browned and crunchy. Serve warm drizzled with mushroom gravy.

Dairy Free Waldorf Salad

As great tasting as it looks. Another nice Thanksgiving dish.

Dairy Free Waldorf Salad

• 1C Celery finely chopped
• 1C seedless Grapes halved
• 1/2 Lemon Juiced
• 1/2C water
• 1 Apple Peeled Diced
• 1C Baby Spinach Leaves (or greens of your choice as a bed for salad)
• 1/2C Shredded Coconut

Soak apple in mixed water and lemon juice while you make the Mac Mayo (to keep apples from turning brown)

Mac Mayo

• 1C Macadamia Nuts rinsed
• 1/2C Water
• 4T Olive Oil
• 3T Lemon Juice
• Pinch of Sea Salt

Blend all in a high speed blender

Drain lemon juice from apples mix celery, grapes and apples in a bowl pour Mac Mayo over and mix well. To serve made a bed of spinach and spoon salad over - sprinkle with shredded coconut.

Holiday Punch

Holiday Punch

• 1 knot of Ginger Sliced
• 1C Strawberries Sliced
• 8 or 9 Cranberries as a garnish
• 2 Oranges Juiced
• 1 Lemon Juiced
• 3C Fresh Water
• 2C Ice

Soak sliced ginger overnight in 1C of water. Strain off Ginger Water the next

day into a large pitcher, add sliced berries and cranberries, orange juice, lemon juice fresh water and ice. Let sit in fridge while you prepare the rest of the meal. Serve in Champagne flutes.

Options:

If you feel like having more of a treat use 3 tins of club soda or 2 tins of club soda and 1C of white wine for a holiday spritzer.

Whipped Sweet Potatoes

Whipped Sweet Potatoes

• 2 Medium Sweet Potatoes or Yams
• 1C Coconut (shredded is fine fresh from a mature coconut is better)
• 2 Tart Apples cored and skinned
• 2 Lemons juiced
• 1/2t Nutmeg
• 1/2t Cinnamon
• 1 Orange Peeled
• 1/4C Water
• 1/2C Walnuts
• 2T Maple Syrup

Blend all until smooth and warm in a high speed blender.

Mushroom Gravy

This rich mushroom gravy is tasty over nut loaves and mashed potatoes (or whipped parsnip/cauliflower). A great way to use up older mushrooms.

Mushroom Gravy

• 1/4 Almond Butter (or tahini)
• 1 1/2 C Mushrooms
• 1/4C Spanish Onion
• 1/5t Nama Shoyu (wheat free soy sauce)
• 4T Nutritional Yeast
• 1/2 Veggie Bullion cube dissolved in 1C hot water

Blend all well in a high speed blender until warm. Add extra diced mushrooms to gravy if you have any left overs.

Whipped Parsnip/Cauliflower

• 1C Parsnip
• 1C Cauliflower
• 1/2C Macadamia Nuts (or pine nuts)
• 1.5C Water
• 2T Olive Oil
• 2 Garlic Cloves

Blend all in a high speed blender until warm & creamy. Sprinkle nutritional yeast or drizzle mushroom gravy over before serving.

Cranberry Relish

Raw and delish a yummy thanksgiving cranberry relish.

Cranberry Relish

• 1 Whole Medium Orange (quartered with hard navel removed - skin on)
• 2C Cranberries
• 1/2 C Agave or Honey (to taste)

Blend Orange in high speed blender until fairly smooth, add cranberries and agave or honey and pulse until well blended.

Raw Pumpkin Pie

This weekend is Canadian Thanksgiving and I am finding it is one of the harder holidays to get through. This pumpkin pie is something everyone at the table can enjoy. It is totally raw, refined sugar, wheat and dairy free.... YUM!

Raw Pumpkin Pie

Crust

• 1C walnuts (soaked and dried)
• 1C Almonds (soaked and dried)
• 1C pitted dates
• 1/2T vanilla extract
• Chop nuts in food processor using S blade. Add Dates and vanilla then blend until a sticky dough is formed. Press into a 9-10" spring form pan or pie plate

Filling

• 2T Agar-agar flakes OR 1T psyllium husk powder
• 1/2C Warm Water
• 1 Medium Avocado skinned pitted
• 4C Raw Pumpkin seeded skinned chopped into cubes
• 13 Dates (pitted and soaked)
• 1.5T Pumpkin pie spice
• 1t Vanilla
• 1C Macadamia nuts rinsed
• 1/2t fresh grated Ginger

Dissolve agar-agar in warm water and then process in a high speed blender with pumpkin, vanilla, ginger, spices, and avocado until smooth - add dates and nuts and blend again until well mixed and smooth. Poor over pie shell or pressed base into spring-form pan. Sit in freezer for 1hr then serve with a dolop of Cream Whipped topping.

Cream Whipped

• 1.5C Macadamia Nuts rinsed
• 1/2C Orange Juice
• 1/4C Lemon Juice
• 1t Vanilla
• 1/4 Honey or agave

Blend until creamy