Cranberry Sauce
2 C fresh cranberries
1 orange
1 apple
1 C dates
water for consistency
Blend together well or add extra orange and apple at the end, for some chunkiness.
mashed taters
1 cup cashews, soaked; 1 tsp rosemary
3 cups cauliflower; 1 Tbs lemon juice
1 small clove garlic
Blend all ingredients together well.
Pumpkin Spice Muffins
2 cups of butternut squash pulp (left over from juicer)
1 1/3 cup walnuts
1/3 cup pecans
1⁄ 8 cup water
3 tbs honey or agave
1.5 teaspoon of cinnamon
1 1/4 teaspoon of ground ginger
1/2 tps allspice or ground cloves
1/2 tsp ground nutmeg
Blend all of the ingredients in a food processor. Form into mini-muffins using about 1 1/2 tsp of dough at a time. Top with a pecan and dehydrate for 15 hours at 110 degrees.
Variation: This would also be delicious non-dehydrated, as a pudding or filling for a pie.
Sweet Potato Pie
Ingredients
* 1 1/2 cups pecans or walnuts, soaked overnight, then drained (let dry a bit on a paper towel)
* 4 cups peeled and chopped sweet potatoes
* 1/2 cup water
* 1/2 cup dates, soaked for about 20 minutes
* 1 teaspoon cinnamon
* 1 teaspoon vanilla (this is not a raw product)or 1 vanilla bean
* 1/2 teaspoon salt
* 1/4 cup honey or raw agave
Directions
Put potatoes, 1/2 cup nuts, dates, cinnamon and vanilla in processor and puree till smooth.
Pour into a casserole dish.
In another bowl, mix the remaining 1 cup nuts with salt and honey, and sprinkle over the potato mixture.
Stuffing
The original recipe is from Matt Amsden's RAWvolution and is as
follows:
1 c soaked raw walnuts* - finely ground in food processor
1 c soaked raw pumpkin seeds* - finely ground in food processor
1 c soaked raw sunflower seeds* - finely ground in food
processor
1/3 c chopped yellow onion
3/4 c diced celery
1 c chopped mushrooms, briefly marinated in 1 or 2 Tbs Nama
Shoya (I used Wheat-Free Tamari and marinated for about a
minute)
2 Tbs olive oil
1/4 t sea salt (I used Sun Fire Salt)
1/2 t black pepper
1 1/2 t sage
1 1/2 t thyme
1 1/2 t kelp (I omitted this)
In a mixing bowl, combine all of the ingredients, mix well, and
serve.
*Soak the nuts and seeds in pure water for 2 to 4 hours, then
drain and dry.
I tweaked some of the ingredients as identified above, and also
added a touch more mushrooms and celery. I also added garnish
of mushrooms and parsley. I guess some those modifications and
tweaks kinda make it "my own", huh? **wink, wink** "By TINA"