HOLIDAY RECIPES

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On this page, I am collecting raw food recipes for the big holidays in the year.  Here, you can find Thanksgiving, Hanukkah, Christmas, and Passover recipes..

You will probably be able to find some things that you can use.

At the end of the year, Thanksgiving comes, then Hanukkah, and Christmas come right behind it…. fortunately, for many of us, most of the recipes we eat at Thanksgiving show up at Christmas-time.

Here is a full meal-worth (with alternatives) to create a raw Thanksgiving or Christmas dinner.

Enjoy.

APPLE-BUTTERNUT SQUASH SOUP

10 apples, cored
1 lg. butternut squash, peeled
2 oranges, peeled
1 lemon, peeled
1 med. red onion, peeled
3 C almond milk
1-1/2 C pumpkin seeds
1 bunch parsley
1/4 C tarragon, dried

• In a food processor, combine all ingredients and process thoroughly.

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WALDORF SALAD

1 C celery, chopped fine
1 C grapes, halved
1 apple, peeled
1/2 lemon, juiced
1/2 C water

• Mix lemon juice and water.
• Dice apple, soak in lemon juice/water mix for 10 mins., and drain.
• Mix celery, grapes, and apple.
• Mix in pine nut mayonnaise to taste.

PINE NUT MAYONNAISE
1 C raw pine nuts
1/2 C water
4 T olive oil
3 T lemon juice
pinch sea salt
agave nectar to taste (optional)

• Blend all together in a VitaMix.

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TRADITIONAL SUCCOTASH

2 C fresh corn cut from cob (or 1 lb. frozen corn)
2 C fresh lima beans, (or fresh limas sprouted 2 days, or 2 C 2-day sprouted lima beans, or 2 C frozen lima beans) NOTE: it would be worth testing fresh lima beans to see how you feel about the taste, before making a decision to sprout or not.
1/2 C red bell pepper, diced fine
Salt and pepper to taste

• Combine all ingredients and mix thoroughly.

VARIATIONS:
Add chopped fresh tomatoes
Add 1 green onion, chopped fine
Add 1 t curry powder
Add 1 t garlic
Add 1 T Spike or other seasoning of choice

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RAW MASHED “POTATOES”
1 head cauliflower, broken into florets
1/4 C cashews
2 cloves garlic, peeled and minced (or to taste)
1/4 C olive oil, or to taste
sea salt to taste
black pepper to taste

• In a food processor, grind cashews fine.
• Add cauliflower, and garlic, and process fine.
• Add olive oil until mixture looks like fluffy mashed potatoes.
• Remove from food processor and sprinkle on black pepper to taste.
Serve with gravy.

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MUSHROOM GRAVY

1/2 C almonds, soaked 12 hours
1/2 C water
2-1/2 C shiitake mushrooms
1 clove garlic (or 1/4 t powdered garlic)
2 t Bragg Liquid Aminos
water, as necessary

• In a food processor, grind almonds fine.
• Add remainder of ingredients, and process to paste, adding water as necessary.

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AMAZING SWEET POTATOES

2 – 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. (Alternatively, grate sweet potatoes, apples, and ginger).
• Remove mixtureto a large bowl. Add shredded dried coconut, lemon and orange juices, and chopped walnuts.
• Mix thoroughly

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MOCK TURKEY

1 bunch celery
1 green onion
parsley to taste
1 C almonds (or pecans)
1 avocado
sage to taste

• In a food processor, puree celery, green onion, and parsley
• Drain (save juice for soup)
• In a nut/coffee mill, grind nuts fine
• Mash avocado thoroughly with a fork
• Combine all ingredients and mix well.
• Form patties. Place each patty on a leaf of lettuce.

Serve with cranberry sauce.

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CRANBERRY RELISH

1-1/2 C fresh cranberries
1 date (or 2, to taste)
1 orange, juiced
1 sm piece fresh ginger, grated (optional)
agave syrup to taste (optional)

• In food processor, grind cranberries, orange juice, and ginger to desired consistency.
• Add agave syrup (if used) to taste, and mix well.

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DILL STUFFING

1 C sunflower seeds, soaked
2 t dill seed
4 t lemon juice
2 T psyllium husk powder
4 t onion, minced
1/2 t salt

• Combine all ingredients in food processor.

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 use Bell’s Poultry Seasoning)
Salt and pepper to taste
Garlic to taste (optional)
1/2 C kalamata olives, chopped fine

• In a food processor, grind soaked sunflower seeds fine.
• Grind flax seeds fine in a coffee grinder.
• Remove ground seeds to a bowl.
• Place all remaining ingredients, save olives, in the food processor, and mince.
• Add olives and combine all ingredients thoroughly.
• Place in a pie tin, or rectangular tin of suitable size and dehydrate for six hours, or until dressing has reached your desired consistency.

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JUDY’S “JUST LIKE PUMPKIN” PIE

this is most amazing

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 diced.
3 t pumpkin pie spice
drizzle agave nectar

CRUST
• Combine almonds, walnuts (or pecans, and coconut in food processor or Vitamix, and process until ground fine and dough-like
• Pat the dough into two pie plates

FILLING
• Drain dates; reserve soak water.
• In food processor, puree dates, sweet potatoes, and pumpkin pie spice
• Remove mixture from food processor and set aside in a bowl.
• Set mixture aside in a bowl.
• Process cashews, agave nectar, vanilla, and date soak water as needed, until smooth and creamy.
• Combine cashew mixture and sweet potato mix puree
• Spread filling in pie shells
Dehydrate for 6 hours, then refrigerate.

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CHAMPAGNE REJUVELAC

October 17th, 2009 · No Comments

CHAMPAGNE REJUVELAC
adapted from a recipe found at http://users.chariot.net.au

To make champagne rejuvelac the rejuvelac must be covered with a tight fitting lid during fermentation. In this way, CO2 gas created during fermentation remains in the finished drink, causing bubbles.

RECIPE

1 C whole millet
1 T raisins

• Sprout millet for 24 hours, then rinse and drain well.
• In a mortar, lightly pound the millet with a pestle, to bruise the grains.
• Place the sprouted millet in a large jar.
• Fill the jar no more than 2/3 full with fresh spring water (approx. 4 C)
• Add 1 T raisins.
• Tightly close the jar with an airtight lid.
• Ferment for 2 to 3 days, shaking the jar gently once each day.

Millet is most suitable for making Champagne rejuvelac as it produces a slightly more sour taste than do other grains, providing for a more champagne-like flavor.

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JEWISH HOLIDAY RECIPES

Here is a quick collection of some Passover/Holiday recipes I have amassed over the years. (I am still working on others… please check back!) I hope some of them will work for you.

BEET SALAD
2 beets, peeled and grated
1/2 lg head of cabbage, shredded
3 carrots, peeled and grated
1 C of raisins
1 apple, diced
1/4 C lemon juice
1/4 C oil
1/4 C water

Mix all ingredients thoroughly.

BUTTERNUT SQUASH COOKIES

4 C butternut squash, peeled and chopped
1 C raisins
1 orange, juiced
1/2 t nutmeg
1 t cinnamon
3 T raw honey

• Process squash in food processor. Remove to a separate bowl..
• In the food processor, process raisins and orange juice.
• Add raisin/orange mixture, nutmeg, cinnamon, and honey to the squash, and mix thoroughly..
• Spoon mixture onto a dehydrator tray with screen.
• Mash each cookie to a 1/2 in. thickness.
• Set the dehydrator at 145 degrees, and dehydrate for one hour.
• Reduce heat to 100 degrees, flip cookies, and continue to dehydrate to desired consistency (10 – 12 hours)

CREAM OF CELERY SOUP

1 bunch celery, chopped
4 C water
1/4 C olive oil
1/4 C lemon juice
1 avocado
1 tomato, sliced
½ – 1 T honey
salt and pepper to taste

Blend all ingredients.

DOUBLE STUFFED TOMATOES
Reminiscent of baked tomatoes.
Remember to soak the seeds and sundried tomatoes the day before you want to eat this dish.

4 beefsteak (or other large) tomatoes
3 C sunflower seeds, soaked, drained, and chopped
1 C sundried tomatoes, soaked and drained
1/2 t paprika
handful fresh basil
1 clove garlic
5 black olives, pitted

• Cut off tomato tops and reserve.
• Remove seeds and interior flesh from tomatoes. (Reserve for other recipes)
• Process remaining ingredients to a cream.
• Fill tomatoes with mixture, to overflowing.
• Garnish with basil leaves
• Finish assembly by placing reserved tomato tops

ISRAELI SALAD

6 lg tomatoes, diced
6 cucumbers, diced
1/2 c scallions, chopped
2 lg carrots, grated
2 or 3 (or more) radishes, finely sliced
4 T olive oil
2 T lemon juice (or vinegar)
1 C parsley, chopped
2 T dill (optional)
2 t celery seed (optional)
salt & pepper to taste

• Mix first five ingredients in a bowl.
• Blend remaining ingredients for dressing.
• Toss salad and dressing.

ASHKENAZI STYLE TSIMMES
1/2 lb. prunes and raisins, pitted and soaked overnight in orange juice
1 lg sweet potato
1/2 lb. carrots
1 sm. butternut squash)
1 sm. turnip
1 sm. sweet apple, cored and chopped (optional)
1/3 C freshly squeezed orange juice
5 dates, pitted and chopped (optional)
1-1/2 t ground cinnamon (or to taste)
1/2 t ground ginger, or to taste

• Process sweet potatoes, squash, carrots, parsnip, turnip, squash, and parsnip, through Champion juicer fitted with blank plate (or process finely in a food processor) and set aside.

• Process soaked raisins and prunes to the consistency of a thick sauce, in a food processor to the
• add 1/4 of dates.
• Add cinnamon and ginger to the sauce.
• Mix sauce and vegetables as needed.

• Add chopped apple, and remaining soaked fruit.
• Mix thoroughly.
• Taste and adjust seasonings, if needed.

MACAROONS

2 C shredded coconut
4 ripe bananas, peeled and mashed
1/4 C raw carob powder (optional)

• make the mashed bananas into little balls.
• roll the balls in shredded coconut,
• then in carob powder

KIBBUTZ-STYLE CHAROSET

1/2 C walnuts
3 med. apples, peeled and chopped
1 t honey, or to taste
1/2 t ground cinnamon
1/4 C grape juice

In a food processor, process everything to desired consistency.

RAW GEFILTEFISH

1 C cashews, soaked overnight
1 C almonds, soaked overnight
1 C pine nuts, soaked overnight
1 sm. carrot
1 C green onion, or chives, finely minced
1 bunch parsley or fresh dill
1/2 C lemon juice
1 clove fresh garlic, or to taste
1 T kelp granules (or to taste) this gives the fishy, salty flavor

In a Champion juicer, fitted with the blank plate, process soaked nuts, and carrot. (Alternatively, process in a food processor.)
Combine carrot/nut mixture with lemon juice, kelp, and a water to a wet paté texture.
Add the onions, parsley, and garlic.
Adjust seasonings for flavor.

Form balls or patties, and let stand to develop flavor.
Serve on lettuce leaves with freshly grated
horseradish.

MILLET MATZOH

3 C millet, soaked 7 hours (reserve soak water)

1/2 C flax seed, ground
2 C millet soak water (add more water to make up 2 C, if needed)
1/4 C poppy seeds

In the VitaMix (or blender) process millet sprouts with water.
Remove to a large bowl and add poppy seeds and ground flax seed. Mix all ingredients well.
Pour mixture onto teflex sheets placed on dehydrator trays.
Place dehydrator trays in dehydrator and dehydrate at 105 degrees until slightly moist.
Remove dehydrator trays and using a knife, lightly score for twelve 3 in. squares (alternatively, use a fork to perforate)
Return trays to the dehydrator and continue dehydrating at 105 degrees until crisp.
Refrigerate until serving to avoid crumbling.

SPINACH POTATO LATKES

1 C macadamia nuts, soaked and drained
2 cloves garlic, minced
2 t sea salt
½ C lemon juice
1 C Rejuvalac or filtered water
1 C pine nuts, soaked and drained
6 C spinach, finely chopped
1 onion, finely chopped
6 sm. red potatoes, grated
1 t paprika

* In a VitaMix (or blender), process first six ingredients until smooth.
* Add nut mixture, chopped onion, and grated potatoes to spinach and mix well.
On a dehydrator teflex sheet, shape tablespoonfuls of mixture and sprinkle paprika on top.
Dehydrate at 125 for 4 hrs.

ADDITIONAL THANKSGIVING/CHRISTMAS RECIPE LINKS
Pretty Smart Raw Food Ideas’ holiday recipes  are not the only holiday recipe offerings out there, so I thought it would be nice to mention a few other raw vegan sites which offer raw vegan holiday recipes.

At first, I expected to just list the sites I link to on my blog, but, upon checking, I’ve found that a number of my favorite raw vegan sites have gone inactive.  Not to be deterred, I’ve spent a few hours googling and come up with some new raw vegan recipe sites that I like.  Since I don’t much care for digging through linked-to sites to find what I have gone there for, the links here are to specific pages for the raw vegan holiday recipes I have found.

I am adding this post to the bottom of the Pretty Smart Raw Food Ideas Holiday recipe page, for convenience’s sake Nevertheless, because raw vegan sites have an unfortunate tendency to go inactive, if you find recipes that you like,  I highly recommend that you copy and/or print them for future reference. (I have taken this advice to heart, myself).

As of October, 2011:
FOR FREE HOLIDAY RECIPE COLLECTIONS
CHOOSING RAW
Mostly Raw Vegan Thanksgiving Menu

ADDICTED TO VEGGIES
Pumpkin Spice Cheesecake
Harvest Pumpkin Stuffing
Raw Vegan Butternut Dumplings
Green Bean Casserole
Thanksgiving Mushroom Loaf
Corn Chowder
Oyster Mushroom Hash
Easy Raw Vegan Recipes for the Holidays  (not exactly traditional)

FOODS FOR LONG LIFE
Raw Vegan Pumpkin Soup
Raw VeganBrussels Sprout Salad with Orange/Chia Seed Dressing
Raw Vegan Pecan Tart
Rosemary/Basil Tapenade

ANGELIC MONKEY
Raw Vegan Thanksgiving Recipes

FACTOIDS.COM
Recipes for a Raw Vegan Thankgsgiving Dinner

MOTHERING.COM
Raw Living Foods Thanksgiving Recipes

VEGAN BODYBUILDING & FITNESS
Holiday Recipes

THE HAPPY RAW KITCHEN
Pilgrim Brownies
Raw Caponata Turkey
Raw Cranberry Salad

VEGETARIAN.ABOUT.COM
Raw Cream of Mushroom Soup
Raw Herb Pate Stuffed Mushrooms
Arugula Cranberry Salad with Sweet Ginger Dressing
Beet Green/Basil/Cucumber Salad
Raw Stuffing
Raw Pumpkin Pie
Raw Cranberry Sauce
Raw Cauliflower/Parsnip Mashed “Potatoes”
Raw Cream of Broccoli Soup

RAW FOOD HOME RECIPES
Mock Turkey Loaf

FOR FEE HOLIDAY RECIPE COLLECTIONS

RAW FOOD REHAB’s RAW FOR THE HOLIDAYS EBOOK

RAW FOOD RIGHT NOW RAW THANKSGIVING EBOOK

RAW FOODS NEWS MAGAZINE LITTLE EBOOK OF RAW THANKSGIVING RECIPES

THE GARDEN DIET THANKSGIVING RECIPES

7 responses to “HOLIDAY RECIPES

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