 I've been experimenting over the past week, converting some traditional cooked Thanksgiving recipes into living ones. I hope you enjoy them as much as I do!
Some of these recipes require a dehydrator, but if you don't have one, just heat your oven at the lowest possible temperature, place the loaf inside and keep the oven door ajar. Keep checking ... it will definitely take less time than the dehydrator due to the higher temperature. Although you do lose some of the nutrients this way, it's better than baking at 400 degrees!
Carrot Cashew Loaf
Serves 4 Special Equipment: Food Processor, Dehydrator 3 cups carrot pulp (left over from juicing carrots) 1 1/2 cups cashews, soaked 2 hours in purified water 1/3 cup ground flax seed 3/4 tsp salt 1 Tbsp minced onion 1 clove garlic, minced 3/4 tsp ground cumin powder 1 1/2 Tbsp olive oil 1/2 tsp dried thyme 1 1/2 Tbsp lemon juice 1/4 cup water Place all ingredients in food processor and process until well incorporated but still textured. Line inside of a small loaf pan with plastic wrap and place mixture inside, pressing down well with your hands or a spoon to fill in all the cracks. Cover with plastic wrap and freeze for 2 hours or until solid. Take out of the freezer, cut into 1/4 inch slices and dehydrate at 105 degrees until dry but moist .... about 8 hours in total.
Sweet Potato Souffle
Serves 4 Special Equipment: Food Processor, Blender, Champion Juicer, nut milk bag 1 lb sweet potatoes or yams, peeled and soaked in purified water for at least 2 hours 1/2 cup cashews, soaked 2 hours 1/4 cup Redstar nutritional yeast 2 Tbsp minced onion 1 cup thick almond cream (made wtih 1/2 cup soaked almonds and 1 cup purifed water blended and strained through a nut milk bag) 1/4 cup raw agave 1/2 tsp nutmeg Salt and pepper to taste Cut sweet potatoes into chunks and put through champion juicer with blank plate together with the cashews. (If you don't have a champion juicer, just process them in a food processor until smooth) Place in a bowl. Add remaining ingredients and mix well. Serve on a bed of spinach leaves, massaged with a little lemon juice, olive oil and tamari for a minute until they take on a cooked texture. Can be warmed in a dehydrator for 1 hour at 115 degrees. Marinated Green Beans and Mushrooms Serves 4 Special Equipment: Dehydrator 2 cups green beans, diagonal cut into 1/2 inch pieces 1 cup mushrooms, wiped and thinly sliced 1 1/2 Tbsp lemon juice 4 Tbsp olive oil 1 clove garlic, minced 1 Tbsp minced onion 2 Tbsp Tamari or Nama Shoyu 1/2 tsp Bouquet Garni dried herbs Combine ingredients for marinade and pour over beans and mushrooms. Toss well to combine. Allow to marinate and soften overnight in a dehydrator at 105 degrees Onion Shitake Gravy (from Cherie Soria's Raw Revolution Diet book) Makes 1 1/2 cups (8 servings) Special equipment: Blender 1 1/4 cups warm purified water (use a little at a time until you reach the right consistency) 1/3 cup raw tahini 1/3 cup dried shiitake mushroom powder 1 1/2 Tbsp Tamari or Nama Shoyu 4 tsp onion powder 1 tsp raw agave nectar Combine all ingredients in a blender and process until smooth. Delish Living Cranberry Sauce Makes 1 1/2 cups (8 servings) Special equipment: Blender 2 cups organic cranberries 4 dates pitted 1/4 cup raw agave nectar Juice of 1 orange Juice of 1 lemon 1 apple, seeded, peeled and chopped Enough water to help turn the sauce over in the blender 1/4 cup raisins 1/4 cup chopped walnuts Blend all ingredients except for the raisins and walnuts until smooth. Pour into a bowl and stir in the raisins and walnuts. | 
