Fit at Five: Thanksgiving Feast Raw Vegan Style

3:03 PM, Oct 10, 2012   |    comments
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On this Fit at Five we are celebrating Thanksgiving...raw vegan style! Elizabeth Fraser and Maggie Knowles of Girl Gone Raw and Kids Gone Raw show us how to "cook up" some RAW-some holiday recipes.

Recipes by Elizabeth Fraser of Girl Gone Raw & Kids Gone Raw

 

Free-Range Nut Loaf

Serves 6

½ cup almonds

½ cup walnuts

½ cup sunflower seeds

1 celery stalk

1 scallion

1 carrot

4-6 sundried tomatoes, soaked 1-2 hours

2 dates, pitted & soaked 1-2 hours

½ green or red pepper

1 Tbs fresh parsley

1 clove garlic

½ tsp thyme

½ tsp rosemary

½ tsp basil

½ tsp cumin

½ tsp sea salt

1/2 cup shredded sweet potato or squash

Blend all ingredients except shredded sweet potato in a food processor until well blended.  Add in sweet potato by hand and then form into a loaf (approx1.5-2 inches high), refrigerate for an hour, slice & serve.  Or dehydrate for 2 hours, slice & continue to dehydrate for another 3 hours at 110 & serve warm.  Serve with gravy & a side salad.

NOTE:  TO bake in oven, place on a greased cookie sheet and bake at 275 degrees for 25 minutes, slice & place back in oven for 15 minutes.

 

 

Sundried Tomato Gravy

8 sundried tomatoes, soaked 1-2 hours

2 Tbs olive oil

1 cup water

¼ cup raisins

¼ cup yellow onion

pinch sea salt

Blend in food processor or blender until creamy.  Serve over nut loaf.

 

 

Stuffing

Makes 8 servings

1/2 cup sunflower seeds, chopped

1/2 cup walnuts, chopped

1/2 cup pecans, chopped

3-4 celery stalks, minced

3-4 scallions, minced

1 cup fresh cranberries cut in half

½ cup raisins

2 medium apples, diced

juice from 1 orange

2-3 Tbs maple syrup, agave or honey

1 tsp sea salt

2 tsp rosemary

2 tsp thyme

2 tsp parsley

Chop nuts in food processor until a chunky flour forms.  Place in large bowl & add reaming ingredients.  Serve as is or warm in dehydrator.

 

 

Cranberry Orange Relish

Makes 1 medium bowl

2 cups cranberries

1 tsp cinnamon

2 Tbs orange zest

1 orange, peeled

2-3 Tbs maple syrup or agave

pinch sea salt

Blend ingredients together in food processor until smooth.  Mixture will thicken if refrigerated.  Serve as a delicious side dish. 

 

 

Pumpkin Pie

Crust:

1 cups almonds

1 cup walnuts

¾ cup dates

pinch sea salt

Set this aside: ¼ cup of shredded coconut or almond flour

Add ingredients to the food processor & blend until you have a dough ball.  Place shredded coconut or almond flour on pie plate & then pat your crust dough down on top of that & shape into a crust.

Filling:

3 cups squash or pumpkin

½ cup maple syrup

½ cup macadamia nuts, soaked

¼ cup coconut oil

2 Tbs cinnamon

1 Tbs fresh grated ginger

¼-½ tsp nutmeg

1/4-½ tsp cloves

1/4-3/4 cup water (start with ¼ & add more if needed)

pinch of sea salt

Place all ingredients into a high speed blender & blend until smooth, add water as needed.  If you are using a food processor, shred your squash/pumpkin before blending & chop your macadamia nuts too & then mix everything together until creamy.  Pour filling over pie crust & refrigerate for several hours before serving.  Serve with vanilla cashew cream!

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