• Posts Tagged ‘Thanksgiving’

    Free-Range Nut Loaf & Sundried Tomato Gravy

    by  • November 20, 2012 • entrees, Holidays, recipes • 0 Comments

    Free-Range Nut Loaf

    Serves 6

    ½ cup almonds

    ½ cup walnuts

    ½ cup sunflower seeds

    1 celery stalk

    1 scallion

    1 carrot

    4-6 sundried tomatoes, soaked 1-2 hours

    2 dates, pitted & soaked 1-2 hours

    ½ green or red pepper

    1 Tbs fresh parsley

    1 clove garlic

    ½ tsp thyme

    ½ tsp rosemary

    ½ tsp basil

    ½ tsp cumin

    ½ tsp sea salt

    1/2 cup shredded sweet potato or squash

    Blend all ingredients except shredded sweet potato in a food processor until well blended.  Add in sweet potato by hand and then form into a loaf (approx1.5-2 inches high), refrigerate for an hour, slice & serve.  Or dehydrate for 2 hours, slice & continue to dehydrate for another 3 hours at 110 & serve warm.  Serve with gravy & a side salad.

    NOTE:  To bake in oven, place on a greased cookie sheet and bake at 275 degrees for 25 minutes, slice & place back in oven for 15 minutes.

     

    Sundried Tomato Gravy

    8 sundried tomatoes, soaked 1-2 hours

    2 Tbs olive oil

    1 cup water

    ¼ cup raisins

    ¼ cup yellow onion

    pinch sea salt

    Blend in food processor or blender until creamy.  Serve over nut loaf.

    Pumpkin Pie

    by  • November 16, 2012 • Holidays, recipes, sweets • 2 Comments

    This pie RAWKS! Your whole family will enjoy it!

    Pumpkin Pie

    Crust:

    1 cup almonds

    1 cup walnuts

    ¾ cup dates

    pinch sea salt

    Set this aside: ¼ cup of shredded coconut or almond flour

    Add ingredients to the food processor & blend until you have a dough ball.  Place shredded coconut or almond flour on pie plate & then pat your crust dough down on top of that & shape into a crust.

    Filling:

    3 cups squash or pumpkin

    ½ cup maple syrup

    ½ cup cashews or macadamia, soaked 1-2 hours

    1/3 cup coconut oil

    2 Tbs cinnamon

    1 Tbs fresh grated ginger

    ¼-½ tsp nutmeg

    1/4-½ tsp cloves

    1/4-3/4 cup of water (start with ¼ & add more if needed)

    pinch of sea salt

    Place all ingredients into a high speed blender & blend until smooth, add water as needed.  If you are using a food processor, shred your squash/pumpkin before blending & chop your macadamia nuts too & then mix everything together until creamy.  Pour filling over pie crust & refrigerate for several hours before serving.  Serve with banana pecan ice cream!

     

    Banana Pecan Ice Cream

    4 frozen bananas

    1 cup pecans

    2 vanilla beans or 2 tsp vanilla

    1/4 tsp sea salt

    2 Tbs sweetener

    1 tsp cinnamon

    pinch nutmeg

    1/2 cup water

    Place all ingredients in a high speed blender or food processor and blend until smooth and cream like soft serve ice cream.  Serve right away or place in a dish in the freezer.