Saturday, November 22, 2014

Raw Thanksgiving Dessert Recipes



 What is Thanksgiving dinner without dessert?  Yes, the savory part of Thanksgiving tends to be the star in most people's minds, but to be completely honest, dessert was always the thing I looked forward to as a child the most.  I would always save room for a piece of pumpkin, pecan and apple pie.  That was what my Grandmother served every year.  The pecan was my favorite.  But I have a feeling that if we still had a big Thanksgiving dinner at my Grandma's house I would be bringing some sort of dessert.  I no longer have a big family Thanksgiving, just a small one at home but dessert is still important to me.  Maybe it is to you as well, so I thought I would share with you 22 of my recipes that I feel are fit to serve at your Thanksgiving feast! As you may notice, it is heavy on the cakes, because those are my favorite, but I have smaller things like cookies and candies if you want to go lighter.  There is lots of food porn in this post even if you don't make any of it, at least you can drool over some dessert deliciousness.  Lastly, I wanted to say I am thankful for all of you that visit my blog!  You make my day with your kind words and it makes me so happy when I hear that you have made one of the recipes!  I hope you all have a fabulous Thanksgiving with your families!























Friday, November 21, 2014

Raw Savory Thanksgiving Recipes


Thanksgiving is fast approaching and since many of you are putting together your menus I thought you might like a bit of inspiration in the form of savory recipe ideas to make.  I know it can be a challenge when you are eating raw and plant based to find things to make.  I have compiled a list of raw recipes, some from other bloggers I admire and some of my own.  They are not all traditional, but they are seasonal.  I like to switch things up a bit.  You will not miss the Turkey with these delicious dishes!  Stay tuned, tomorrow I will be sharing my top Thanksgiving Dessert recipes! 

by Susan Powers of Rawmazing












by Susan Powers of Rawmazing


By Amie Sue Oldfather of Nouveu Raw 











By Sarahfaé Bedelia of Addicted to Veggies

Wednesday, November 19, 2014

Raw Miso "Roasted" Mushrooms and Green Beans with Rich Parsnip Puree


 People assume that because I have a blog and make lots of food that I will be slaving away all day in the kitchen on Thanksgiving.  Nothing could be further from the truth!  In reality, I want to enjoy my day as well, spending time with the ones I love and not in the kitchen.  I mean, I spend all day in a kitchen at work, and to me Thanksgiving is a day off, a day of rest.  Really, I want to be lazy.  So most likely I will be making something simple, like this dish I made last week after work when I thought some comfort food might be good.  Mashed potatoes sounded amazing, but I opted for parsnips instead, creating a rich puree enhanced with buttery pine nuts for something even better.  They were a little sweet, which I enjoyed.  I am a big fan of parsnips though, especially in raw applications with their wonderful flavor.  I made some "roasted"crimini mushrooms and green beans as well which had the most intense crave worthy flavor and they paired perfect with the parsnips!  I think this would make the perfect simple Thanksgiving dinner, or part of it.  You could make accompaniments for a more elaborate meal, and even use portabello mushrooms if you wanted something more meaty.  It was perfect for a weeknight as well though, with little fuss required!


Raw Miso "Roasted" Mushrooms and Green Beans with Rich Parsnip Puree
Serves 2

1/4 cup Nama Shoyu
1/4 cup olive oil
2 Tbsp white miso
1 clove garlic, minced
10 crimini mushrooms, halved
2 cups fresh green beans, trimmed

Parsnip Puree:
4 cups parsnips
1/2 cup raw pine nuts, soaked for 2 hours and drained
2 Tbsp nutri yeast
sea salt to taste
filtered water as needed

Whisk together the nama shoyu, oil, miso, and garlic in a small bowl.  Toss the mushrooms and green beans with it, then spread out on a lined dehydrator tray and dehydrate for 3-4 hours at 115F until softened. 
Meanwhile, to make the parsnip puree, combine all ingredients in a high speed blender and blend until smooth, adding a Tbsp or two of water as needed.  Place in a bowl and warm in the dehydrator for 30 minutes or so if desired, and serve with the mushrooms and green beans. 


Tuesday, November 18, 2014

Raw Passion Fruit Chocolate Cups


Ripe passion fruit smells amazing.  At least that is what I have decided after I had some sitting on my counter giving off the most heavenly aroma while they waited to be made into something delicious!  Almost perfume like, and fruity.  I was wishing I could bottle the smell and wear it. Anyways, I had gotten some at a good price, which hardly ever happens because I am living in the land of snow and ice right now in Minnesota, not the tropics.  I was super excited to make something with these aromatic beauties and I decided on some sort of candy.


I was going to make truffles, but then I got lazy and made Raw Passion Fruit Chocolate Cups instead.  Same ingredients, but less fussy, which you will thank me for when you are making them if you are not good at dipping chocolates.  I made the filling a coconut passion fruit cream which is heavenly all by itself and could be eaten with a spoon...which some of it was. I could not resist.  I sandwiched it between dark chocolate and topped it off with some crunchy coconut.


Let me tell you, the combination of passion fruit and chocolate is something everyone needs to try once (at least) in their life time.  It is sooo good!  The sweet, aromatic slightly tart passion fruit is wonderful with the rich smooth chocolate. I have to say, I envy anyone who lives where these fruits are abundant, you are so lucky!


Raw Passion Fruit Chocolate Cups
Makes 16

Filling:
1 1/2 cups raw coconut butter (not oil) warmed to liquid
1/4 cup raw coconut nectar, maple syrup or raw local honey
2 tsp pure vanilla extract
1 1/2 cups passion fruit pulp
a pinch sea salt

2 cups raw dark chocolate chunks, or chopped raw dark chocolate

16 large size foil candy cup tins

Large flake dried coconut for serving

Note: all ingredients in this recipe must be at room temperature or warmer or when you mix them together they will clump up.
Whisk together all ingredients for filling until well combined, and set aside.
Melt the dark chocolate chunks in a bowl (I put it in the dehydrator and let it melt, but you can also use a double boiler being careful not to let the chocolate get above 115F whisking often).  Spoon a little chocolate into the bottoms of the candy cup tins, then place in the freezer to set for about 5 minutes.  Spoon a little of the passion fruit mixture over that and smooth the tops (about 2 Tbsp) then spoon more of the dark chocolate over that.  Sprinkle with large flake coconut and place in the freezer to set up for about 20 minutes.  Store extra in fridge.


Monday, November 17, 2014

Raw Persimmon Pine Nut Blondies


When Eric and I were at the Asian market the other day picking up my cases of young coconuts, something caught my eye...bright orange beautiful fruit.  Not oranges, although I love them, persimmons!  I love them.  To me they taste sort of like sweet marshmallows in fruit form.  Plus my favorite color happens to be orange so that is a plus as well.  Anyways, I had to buy some.  It was not an option!


I had bought a bunch, and some of them were simply eaten, but I decided to use some in desserts as well, the first of which was blondies.  It may sound like an odd combination, but let me tell you how it came to be.


I wanted to make pine nut blondies, because I had some pine nut butter and I had originally intended to use apples in them to keep them soft and moist and give them a fall flair, but then I saw the persimmons and decided that I wanted to use those instead.  After all, they are naturally sweet so it would be perfect!


Trust me these were simply heavenly.  Crave worthy, like the best cookie dough turned into a bar.  They were almost caramelly tasting thanks to the sweet persimmons, lucuma powder and dates, and the pine nut butter made them so rich and delicious.  Trust me you need these in your life!


Raw Persimmon Pine Nut Blondies
Makes 12

Dough:
4 1/2 cups raw coconut flour (home made is preferred)
1 1/2 cup sprouted buckwheat flour (or additional coconut flour)
3/4 cup ground flax seed
1 Tbsp ground psyllium husk
1/4 cup lucuma powder
1 cup soft medjool dates, pitted
1/4 tsp sea salt
1 tsp pure vanilla extract
1 tsp maple extract
1 3/4 cups chopped persimmons*
2 Tbsp raw coconut nectar (or your choice liquid raw sweetener)
1/2 cup raw pine nut butter
1/4 cup raw coconut butter (NOT oil), warmed to liquid

3/4 cup raw pine nuts

For the dough, in a food processor, combine the coconut flour, buckwheat flour, flax seed, psyllium husk, lucuma, dates and salt, and process until the dates are very finely chopped and it is all well combined.  Add the vanilla, persimmons, coconut nectar, pine nut butter, and coconut butter and process until smooth like dough.  Mix in the pine nuts. Then press the blondies into a 1 1/2 inch square on a foil lined sheet pan. Place in the freezer until set (about an hour), then cut into 12 squares and enjoy!  Store in the fridge.