Raw vegan holiday sampler
Sweet and salty walnuts
1/4 C maple syrup
1/2 t orange zest
1/4 t salt
2 C walnut halves soaked rinsed and towel dried
Mix together syrup, ornage zest and salt
Coat walnut halves with mixture and dehydrate until crisp
Green bean casserole
2 C green beans
1 C ground almond pulp
2 C thinly sliced mushrooms
1/4 C onions diced
Casserole sauce
1-1/2 C cashews
1/4 C water
Lemon juice to taste
3 dates
Diced onion (some)
Slice green beans in half (very thin) and place in casserole dish
Add thinly sliced mushrooms and onions
Add casserole sauce that has been blended until smooth consistency
Top casserole with ground almonds
Garnish with dehydrated onion rings (coated with kale chip coating and sea salt and pepper to taste)
Dehydrate for a couple of hours
Sunflower seed dressing
1 C sunflower seeds soaked and drained
1 T flax seeds
1-1/2 C celery
1-1/2 C onion
1-1/4 C red bell pepper
1 T sage to taste (or Bell's poultry seasoning)
Salt and pepper to taste
Garlic to taste (optional)
1/2 C kalamata olives chopped fine
In food processor grind soaked sunflower seeds fine
Grind flax seeds fine in coffee grinder
Remove ground seeds to a bowl
Place remaining ingredients, except olives, in food processor and mince
Add olives and combine all ingredients thoroughly
Place in pie tin or rectangular tin and dehydrate for six hours or until dressing has reached desired consistency
Mock pumpkin pie
2 C almonds soaked
1 C walnuts or pecans soaked
1 C unsweetened shredded coconut
20 dates soaked overnight
2 C cashews soaked overnight and drained
2 large sweet potatoes peeled and sliced
3 t pumpkin pie spice
Drizzle of agave nectar
Crust
Combine almonds, walnuts (or pecans) and coconut in food processor or vitamix, and process until ground fine and dough-like
Pat dough into two pie plates
Filling
Drain dates--reserve the water
In food processor puree dates, sweet potatoes and pumpkin pie spice
Remove mixture and set aside in bowl
Process cashews, agave nectar, vanilla and date water as needed, until smooth and creamy
Combine cashew mixture and sweet potato mix
Spread in pie shells
Dehydrate for 6 hours, then refrigerate
Stuffed mushrooms (8 large mushrooms)
3/4 cup almond pulp--squeezed dry
2 T olive oil
1 large date
5 long sprigs rosemary chopped
1 T dried parsely
1/2 t grated ginger
1/2 apple grated
Process all ingredients and then stuff and garnish with 1/2 pomegranate peeled
Apple pie
Almond pie crust
2 C almonds (dry)
1 t sea salt
2 C pitted dates
Line one or two pie pans with mixture
Syrup
1/2 C pitted dates
1 orange peeled and seeded
Splash of water as needed to blend smoothly
FIlling
5 C apples peeled, seeded, thinly sliced, and mix with syrup
1 C raisins and/or dried cranberries (optional)
2 T ground cinnamon
Place filling in pie pans--refrigerate before serving
Sweet potatoes
2 to 3 sweet potatoes (or yams)
1 C coconut dried
2 apples
1/4 C ginger root
4 lemons juiced
2 oranges juiced
1 C walnuts chopped fine
Chop sweet potatoes, apples and ginger, and run through Champion juicer with blank plate (or finely grate sweet potatoes, apples and ginger in food processor)
Remove mixture to large bowl and add shredded dried coconut, lemon and orange juices, and chopped walnuts
Mix thoroughly
Cranberry orange relish
Excalibur dehydrator required
2 C frozen cranberries, defrosted, and allowed to drain
1 C diced celery
1/4 C chopped sweet onions
2 T grated ginger root
1/4 C coconut palm sugar
1 T psylium powder
2 C chopped orange segments
1 C chopped sweet and salted walnuts (optional)
Put defrosted drained cranberries, celery, onions, ginger root, coconut sugar and psylium powder in a food processor with S blade and pulse until coarsely chopped--transfer mixture to medium-size bowl and add chopped orange segments and walnuts--stir thoroughly
Put mixture in shallow glass dish and place in dehydrator for 2 to 3 hours at 115 degrees--transfer to glass quart jar and refrigerate for a day or longer prior to serving
Store in a sealed glass jar in refrigerator for up to 2 weeks
Hemp nog
16 oz. fresh almond milk
2 dates pitted
1 large ripe banana (frozen banana is good)
1 T non-alcohol vanilla
3 T shelled hemp seeds
1 pinch freshly ground nutmeg
1 T agave nectar (optional)