Guest guest Posted November 7, 2004 Report Share Posted November 7, 2004 APPLE MANGO PINEAPPLE COBBLER 4 cups apples 1 package dried mango 1 package dried pineapple 1 cup soaked dates Almond Walnut Crust Put apples in the food processor and blend. Then add mango, pineapple and dates and continue to blend until creamy. Put a layer of almond/walnut/date crust on the bottom of the pan. Top with creamy fruit mixture. Decorate with soaked pineapple and apple slices. CRANBERRY APPLE RELISH 3 cups fresh cranberries 2 medium apples cored & quartered 1 medium pear cored & quartered 20 pitted dates 1 cup orange juice ½ teaspoon honey or to taste ½ cup nuts Blend all ingredients in a food processor until finely chopped. GREEN BEAN CASSEROLE Yields 6 cups 4 cups of green beans ½ cup of lemon juice 3 cloves garlic ½ cup olive oil 1 cup mushrooms 1 cup cashew cream 2 teaspoons sea salt 1 cup dehydrated onions Cut the green beans into bite size pieces. Make a marinade from the lemon juice, garlic and olive oil and sea salt. Marinate the beans overnight to " cook " them. Drain the beans well after they have marinated. Cashew Cream with Mushrooms Blend 1 cup soaked cashews in the Vitamix with ¼ cup water to make a creamy sauce. Add ½ teaspoon sea salt. Take out of the Vitamix and stir in thinly sliced mushrooms. To make the casserole: Toss green beans with cashew cream with mushrooms. Top with crispy dehydrated onions. HOLIDAY NOG By Shari Viger One recipe of your favorite almond milk 2 teaspoons whole cardamon 2 teaspoons broken cinnamon sticks 2 teaspoons fennel seeds 2 teaspoons whole cloves 2 teaspoons fresh ground nutmeg 1 teaspoon black peppercorns Put all the spices in a clean coffee grinder and grind until fine. Add 2 teaspoons of the spice mixture to a quart of your favorite almond milk recipe. Blend very well in your blender, pour and serve immediately. MASHED AVOCADO AND RAVY 1 large avocado, mashed ½ C lemon juice 1 each red & yellow bell peppers, chopped 1 C celery, finely chopped 1 sweet onion, chopped 1 C walnuts, soaked 2 teaspoons dry mustard 2 teaspoons sea salt 2 teaspoons ground cumin 2 teaspoons turmeric 2 teaspoons ground thyme 2 large tomatoes, diced Place the onion, avocado, peppers, celery and tomatoes in a bowl. Blend walnuts, lemon juice and spices and pour in the same bowl. Mix well. Sprinkle with ground black pepper or paprika before serving. RAVY 2 C nuts, soaked 2 cups water ½ C dehydrated onion 1 tbl. Poultry seasoning 2 tbl. extra virgin olive oil salt to taste Blend the ingredients to a gravy consistency. MASHED POTATOES Yields 5 ½ - 6 cups 4 cups cauliflower ½ cup onion 1 cup cashews, soaked 1 ½ teaspoons sea salt ½ - 1 cup water Blend all together until the consistency of mashed potatoes. Mushroom Gravy 2 cups thinly sliced mushrooms 1 cup cashews, soaked ½ cup onions ½ - 1 teaspoon sea salt ½ - 1 cup water ½ - 1 teaspoon poultry seasoning Blend together everything with 1 cup mushrooms until smooth and creamy. Then combine, by hand, the creamy sauce with the sliced mushrooms. Put on top of mashed potatoes. NUTKEY LOAF Yield about 4 cups Serves 6 ½ cup almonds (soaked) ½ cup walnuts (soaked) ½ cup sunflower seeds (soaked) ½ cup chopped scallions including green tops ½ cup chopped mushrooms ½ cup parsley 2 tablespoons Nama Shoyu 2 teaspoons poultry seasoning Water (just a little to help form the mixture into dough) Combine all in the food processor until blended and then shape into a loaf. Taste before you take out of food processor and add more Nama Shoyu and poultry season if necessary. Put in the dehydrator for 2 hours. Garnish with parsley, mushrooms, onions, and red pepper. PECAN PIE Crust: 1 cup ground pecans 1 tablespoon oil 1 cup raisins 1 teaspoon vanilla ½ teaspoon nutmeg ½ teaspoon Nama Shoyu or Bragg's 2 -3 bananas Combine ingredients, mixing well. Form into ½ " layer on a flat plate Spread sliced bananas between layers (form as many layers as you want). Topping: 1 cup pecans, soaked overnight 1 teaspoon olive oil 3 tablespoons honey juice of one medium lemon 1 teaspoon vanilla Blend ingredients well, add water with a teaspoon if needed. Spread evenly over the crust, or squeeze using decorating bag. Decorate with pecans. SAVORY MACADAMIA STUFFING Serves 6 - 8 Yields 3 ½ - 4 cups 1 ½ teaspoon salt 2/3 cup macadamia nuts (soaked for 8 hours) 2/3 cup pine nuts (soaked for 20 minutes) 2/3 cup almonds (soaked for 8 hours) 8 tablespoons coconut butter OR 3 tblsps. olive oil & ½ c. dried coconut 2/3 cup finely grated carrot ½ cup red bell pepper, chopped ½ cup mushrooms, chopped ½ cup celery 4 tablespoons chopped chives or scallions 1 - 2 tablespoons kelp ½ teaspoon curry powder 2 teaspoons sage 2 teaspoons poultry seasoning Chop the nuts in the food processor, and then add the coconut oil, carrot, kelp, curry powder and sage. Continue blending until the consistency of cornbread. Take out of the food processor and stir in the red pepper, mushrooms, celery and chives or scallions. Put in a bowl and dehydrate for 2 hours. SPICED APPLE CIDER The juice of 4 apples The juice of ½ lemon 1 teaspoon cinnamon Put apples through Omega Juicer. Blend lemon juice and cinnamon in by hand. STUFFING SUPREME ½ cup soaked sunflower seeds 2 teaspoons lemon juice 2 teaspoons minced onion 1 -2 teaspoons dill seed 1 tablespoon psyllium husk powder ¼ teaspoon salt Mix all ingredients in the food processor. Serve sprinkled with paprika and garnished with parsley. Yield: 1 cup stuffing SWEET POTATO SOUFFLE 4 cups sweet potatoes 1 cup soaked raisins 1 cup soaked pecans 1 cup soaked dates date juice Combine sweet potatoes and dates in the food processor with a little date juice until creamy. Stir in the soaked raisins. Put in a dish and garnish with pecans. TURKEYLESS TURKEY ½ pound of almonds (soak overnight, if possible) ½ pound of walnuts (soak overnight, if possible) 1 pound carrots (finely grated) 1 medium onion (finely chopped) 1 tablespoon raisins 1 tablespoon oil 1 tablespoon caraway seeds (ground) ½ tablespoon dry ginger (ground) 1 tablespoon Italian seasoning Celtic sea salt to taste Combine all ingredients and put through a Champion Juicer with the blank plate in or mix in a food processor. If the mixture is not firm enough, add one, or couple following thickeners: dill weed, dried garlic, dried onion, dried parsley flakes, nutritional yeast, psyllium husk powder, ground flaxseeds. Form into " drumsticks " , sprinkle with paprika or ground black pepper before serving. Serves 10 Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 7, 2004 Report Share Posted November 7, 2004 Shari, The recipes are fantastic!!! Thank you very much for sharing these delightful pleasures with us! Brenda - " Shari Viger " To: [RawSeattle] More Mock Food Sat, 6 Nov 2004 18:04:32 -0800 APPLE MANGO PINEAPPLE COBBLER 4 cups apples 1 package dried mango 1 package dried pineapple 1 cup soaked dates Almond Walnut Crust Put apples in the food processor and blend. Then add mango, pineapple and dates and continue to blend until creamy. Put a layer of almond/walnut/date crust on the bottom of the pan. Top with creamy fruit mixture. Decorate with soaked pineapple and apple slices. CRANBERRY APPLE RELISH 3 cups fresh cranberries 2 medium apples cored & quartered 1 medium pear cored & quartered 20 pitted dates 1 cup orange juice ½ teaspoon honey or to taste ½ cup nuts Blend all ingredients in a food processor until finely chopped. GREEN BEAN CASSEROLE Yields 6 cups 4 cups of green beans ½ cup of lemon juice 3 cloves garlic ½ cup olive oil 1 cup mushrooms 1 cup cashew cream 2 teaspoons sea salt 1 cup dehydrated onions Cut the green beans into bite size pieces. Make a marinade from the lemon juice, garlic and olive oil and sea salt. Marinate the beans overnight to " cook " them. Drain the beans well after they have marinated. Cashew Cream with Mushrooms Blend 1 cup soaked cashews in the Vitamix with ¼ cup water to make a creamy sauce. Add ½ teaspoon sea salt. Take out of the Vitamix and stir in thinly sliced mushrooms. To make the casserole: Toss green beans with cashew cream with mushrooms. Top with crispy dehydrated onions. HOLIDAY NOG By Shari Viger One recipe of your favorite almond milk 2 teaspoons whole cardamon 2 teaspoons broken cinnamon sticks 2 teaspoons fennel seeds 2 teaspoons whole cloves 2 teaspoons fresh ground nutmeg 1 teaspoon black peppercorns Put all the spices in a clean coffee grinder and grind until fine. Add 2 teaspoons of the spice mixture to a quart of your favorite almond milk recipe. Blend very well in your blender, pour and serve immediately. MASHED AVOCADO AND RAVY 1 large avocado, mashed ½ C lemon juice 1 each red & yellow bell peppers, chopped 1 C celery, finely chopped 1 sweet onion, chopped 1 C walnuts, soaked 2 teaspoons dry mustard 2 teaspoons sea salt 2 teaspoons ground cumin 2 teaspoons turmeric 2 teaspoons ground thyme 2 large tomatoes, diced Place the onion, avocado, peppers, celery and tomatoes in a bowl. Blend walnuts, lemon juice and spices and pour in the same bowl. Mix well. Sprinkle with ground black pepper or paprika before serving. RAVY 2 C nuts, soaked 2 cups water ½ C dehydrated onion 1 tbl. Poultry seasoning 2 tbl. extra virgin olive oil salt to taste Blend the ingredients to a gravy consistency. MASHED POTATOES Yields 5 ½ - 6 cups 4 cups cauliflower ½ cup onion 1 cup cashews, soaked 1 ½ teaspoons sea salt ½ - 1 cup water Blend all together until the consistency of mashed potatoes. Mushroom Gravy 2 cups thinly sliced mushrooms 1 cup cashews, soaked ½ cup onions ½ - 1 teaspoon sea salt ½ - 1 cup water ½ - 1 teaspoon poultry seasoning Blend together everything with 1 cup mushrooms until smooth and creamy. Then combine, by hand, the creamy sauce with the sliced mushrooms. Put on top of mashed potatoes. NUTKEY LOAF Yield about 4 cups Serves 6 ½ cup almonds (soaked) ½ cup walnuts (soaked) ½ cup sunflower seeds (soaked) ½ cup chopped scallions including green tops ½ cup chopped mushrooms ½ cup parsley 2 tablespoons Nama Shoyu 2 teaspoons poultry seasoning Water (just a little to help form the mixture into dough) Combine all in the food processor until blended and then shape into a loaf. Taste before you take out of food processor and add more Nama Shoyu and poultry season if necessary. Put in the dehydrator for 2 hours. Garnish with parsley, mushrooms, onions, and red pepper. PECAN PIE Crust: 1 cup ground pecans 1 tablespoon oil 1 cup raisins 1 teaspoon vanilla ½ teaspoon nutmeg ½ teaspoon Nama Shoyu or Bragg's 2 -3 bananas Combine ingredients, mixing well. Form into ½ " layer on a flat plate Spread sliced bananas between layers (form as many layers as you want). Topping: 1 cup pecans, soaked overnight 1 teaspoon olive oil 3 tablespoons honey juice of one medium lemon 1 teaspoon vanilla Blend ingredients well, add water with a teaspoon if needed. Spread evenly over the crust, or squeeze using decorating bag. Decorate with pecans. SAVORY MACADAMIA STUFFING Serves 6 - 8 Yields 3 ½ - 4 cups 1 ½ teaspoon salt 2/3 cup macadamia nuts (soaked for 8 hours) 2/3 cup pine nuts (soaked for 20 minutes) 2/3 cup almonds (soaked for 8 hours) 8 tablespoons coconut butter OR 3 tblsps. olive oil & ½ c. dried coconut 2/3 cup finely grated carrot ½ cup red bell pepper, chopped ½ cup mushrooms, chopped ½ cup celery 4 tablespoons chopped chives or scallions 1 - 2 tablespoons kelp ½ teaspoon curry powder 2 teaspoons sage 2 teaspoons poultry seasoning Chop the nuts in the food processor, and then add the coconut oil, carrot, kelp, curry powder and sage. Continue blending until the consistency of cornbread. Take out of the food processor and stir in the red pepper, mushrooms, celery and chives or scallions. Put in a bowl and dehydrate for 2 hours. SPICED APPLE CIDER The juice of 4 apples The juice of ½ lemon 1 teaspoon cinnamon Put apples through Omega Juicer. Blend lemon juice and cinnamon in by hand. STUFFING SUPREME ½ cup soaked sunflower seeds 2 teaspoons lemon juice 2 teaspoons minced onion 1 -2 teaspoons dill seed 1 tablespoon psyllium husk powder ¼ teaspoon salt Mix all ingredients in the food processor. Serve sprinkled with paprika and garnished with parsley. Yield: 1 cup stuffing SWEET POTATO SOUFFLE 4 cups sweet potatoes 1 cup soaked raisins 1 cup soaked pecans 1 cup soaked dates date juice Combine sweet potatoes and dates in the food processor with a little date juice until creamy. Stir in the soaked raisins. Put in a dish and garnish with pecans. TURKEYLESS TURKEY ½ pound of almonds (soak overnight, if possible) ½ pound of walnuts (soak overnight, if possible) 1 pound carrots (finely grated) 1 medium onion (finely chopped) 1 tablespoon raisins 1 tablespoon oil 1 tablespoon caraway seeds (ground) ½ tablespoon dry ginger (ground) 1 tablespoon Italian seasoning Celtic sea salt to taste Combine all ingredients and put through a Champion Juicer with the blank plate in or mix in a food processor. If the mixture is not firm enough, add one, or couple following thickeners: dill weed, dried garlic, dried onion, dried parsley flakes, nutritional yeast, psyllium husk powder, ground flaxseeds. Form into " drumsticks " , sprinkle with paprika or ground black pepper before serving. Serves 10 Quote Link to comment Share on other sites More sharing options...
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