Raw Thanksgiving Dinner
From the pages of Sarma Melngailis' book, Living Raw Food. This is a feast for the eyes, and the palate. This raw, vegan, Thanksgiving dinner has it all!
This feast is also available as take-away from One Lucky Duck if you are in the NYC area.
ETA~recipes now found online! ***Click here***
Marinated Mushrooms, Mashed Root Vegetables, Brussels Sprouts, Stuffing, and Cranberry Sauce. The recipes begin on page 219 and continue to page 222. I reduced all recipes except for the cranberry sauce for about 2 servings. I made a few changes to the recipes, as far as the ingredients, and the method used to make them, but it still came out unbelievable!
Thank you to Sarma for sharing her awesome recipes:)
Here are some of my changes:
The original recipe calls for both portobello and king oyster mushrooms marinated in a blend of vinegar, oil, fresh herbs, onion, and s&p.
For the mushrooms, I used large white button in place of king oyster, and chives instead of onion.
For the Mashed root veggies:
This is a creamy blend of pine nuts, water, celeriac, jicama, parsnip, oil, nutritional yeast, lemon juice, truffle oil, scallion, and s&p.
I put all ingredients in the food processor at the same time. I 'eyeballed' the ingredients to my own tastes. I omitted the water at first, and streamed some in at the end for a creamy consistency. I used a small slice of black truffle in place of the truffle oil, and subbed chives for scallion.
For the Brussels sprouts:
This was a pleasant surprise, as I never tried raw Brussels sprouts before:) I used macadamia oil in place of the pistachio oil, and eyeballed the rest of the ingredients, which included olive oil, maple syrup, s&p.
For the stuffing:
I threw all the ingredients in the processor to taste. The original recipe included cauliflower, oil, pecans, carrots, celery, onion, truffle oil, fresh herbs, and s&p. I replaced the onion with chives, a slice of truffle for the truffle oil, and used a little jicama instead of cauliflower. I processed everything all at once, and added a little fresh sage:)
The cranberry sauce:
I made this with agar-agar powder in place of the Irish moss. I dissolved the powder(1/2 tsp.) in boiled water, and let it cool a bit before adding it to fresh cranberries, agave, orange zest, lemon juice, and salt in the blender. I molded it in a couple of push-up pops to get the round shape.
With my short-cut methods, I was able to make everything in about 1 hour, and let the mushrooms and stuffing warm in the dehydrator while the cranberry sauce chilled. By the time I cleaned the kitchen and took a shower, my feast was ready.
I made the plate shown and had enough leftover for my very own raw Thanksgiving feast for Thursday!
I may have to hide it though:)