Ahhh Thanksgiving. My favorite holiday. Take the stress away and leave nothing but joy to saturate your friends and family. Which is really what Thanks. Giving. is all about, isn’t it? Sometimes, these family occasions can be looked at as a burden. I invite you to challenge that. Let’s put in an effort out of love. It is worth it. And maybe even take it to the next level- provide your family a truly compassionate dish option 😛
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Apple Pie
This is the gourmet recipe from the incredible healing cafe, Organic Garden Cafe in Beverly, MA where I’ve been working at seasonally since high school. Jacob Massey is an amazing raw vegan pastry chef. This pie: UNREAL. You have to believe me, seriously you must try it <3. I’m obsessed. Maybe its the already delicious food it’s made out of. Or maybe it’s all the joy he puts into his work. I’d say both. Anyone who has it tastes and feels the incredible-ness.
Makes 6 Pies:
Crust:
- 10 cups walnuts
- 7 1/2 cups pitted moist dates or coconut date rolls
- 2 1/4 tsp cinnamon
- 2 Tbsp coconut palm sugar
- 2 1/4 Tbsp coconut oil
- Line spring form pans with parchment paper
- Pulse and blend in food processor until well combined and a little chunky, not too smooth
- Distribute crust evenly into pans and press to smooth
Filling:
- 10 quarts chopped into 1/2 inch cubes apples
- 4 cups soaked dried apricots
- 2 cups soaked raisins
- 3/4 cup psyllium
- 1/2 cup fresh ginger (not peeled but washed)
- 1/4 cup cinnamon
- 2 tsp salt
- Blend soaked fruit, psyllium, ginger, cinnamon, and salt in food processor until smooth
- Combine with chopped apple and mix well. The juices from the apple will release and the dried fruit mixture will distribute nicely
- Distribute filling evenly on crusts and press to smooth
Crumble:
- 8 cups walnuts
- 1/4 tsp clove
- 1/4 tsp nutmeg
- 2 tsp vanilla
- 1/2 tsp cinnamon
- 6 Tbsp coconut palm sugar
- Pulse in food processor until well combined and forms a nice crumble texture, not too smooth like butter
- Distribute crumble over pie fillings evenly and smooth gently
- Freeze pies overnight and thaw in the refrigerator. Freezing and thawing gives the apples a delicious cooked texture and releases all the wonderful juices.
- Try your best to share with someone 😉 Happy Thanksgiving!
2. Holiday Kale Salad
Inspired by the Quinoa Medley (#4 below). Use whatever herbs you like and have so much fun! This dish has wowed so many people and honestly, you can’t go wrong. A sweet tangy dressing, epic freshness and beautiful colors with the pompom. Mmm mmm!
- 1-2 bunches of kale
- 2 pomegranates
- 1 bunch green onion (half chopped half blended)
- 1 large bunch dill (half chopped half blended)
- 1 bunch mint (half chopped half blended)
- 2 Tbs tahini (I used 2 Tbs hemp seeds)
- 2 cups currents or raisins (I didn’t use raisins at the demo)
- ½ cup pure lime juice
- ½ cup orange juice
- 4 dates
- 2 cups walnuts
- Wash, de-stem, and schiffinade kale
- Chop using either a food processor S blade, or a knife and cutting board, half of the bunches of scallion, dill, and mint
- Deseed pomegranates (with a large spoon, banging on the outside of 1/2 of the fruit so the seeds just fall into your palm)
- chop walnuts
- Blend juice, dates, and the other half of the bunches of green onion, dill, and mint
- Massage dressing into kale thoroughly with gloved or very very clean hands
- Using tongs, mix in nuts and pomegranate seeds
- Serve chilled
3. FullyRaw Pumpkin Pie
I made this pie many times in Indiana where little local persimmons are all over the place. There were two local persimmon trees at Purdue where I would frequently sit under, wait for the wind to blow, and eat all of the fruit that fell to the ground! The samples I made in the video below could not have gotten better reviews. It is amazing how people think healthy food won’t taste redonk. And when it does, the light in their eyes! Priceless.
FullyRaw Kristina’s Pumpkin Pie:
Crust
- ~1 lb dates
- 1.5-2 cups pecans
- 1-2 tsp Cinnamon
- 1 tsp vanilla
Pie Filling
- 2-3 cups pie pumpkin
- ~2 lbs dates
- Ginger, thimble sized piece
- ~168grams persimmon pulp
- 1-2 tsp pumpkin pie spice
Crust
- Using food processor S blade, put pecans in first, then dates and cinnamon, and pulse and blend until desired crust texture
- Take out the blade
- Press all around pie crust
Pie Filling
- Put pumpkin chunks and then dates, persimmon, cinnamon, ginger, and spice in vitamix, or food processor S blade
- Blend until completely smooth
- Rubber spatula into pie crust
- Freeze to set (about 2 hours)
4. Quinoa Medley
I’m actually obsessed with Chef AJ and The Plant Based Dietitian, Julieanna Hever. I got to meet Chef AJ at Chicage Vegan Mania when I went with the club that I helped to create, “Be Veg at Purdue”. She made this quinoa medley at her demo and everyone was like. HOMINA. No oil? No salt?? So much flavor?!! Howw does she do it. A must make dish for every occasion. Both Chef AJ and Julieanna Hever have the best recipes. Definitely check them out!
Time: 25 minutes. You will need: large pot, knife, cutting board, large bowl, large spoon, measuring cups. Serves: ~20. (½ cup servings)
Ingredients:
- 16 oz dry quinoa (about 2 ½ cups)
- 2 cups raisins
- 1 cup raw pumpkin seeds (pepitas)
- 1 pomegranate
- 1 bunch scallion
- ½ bunch cilantro
- ½ bunch parsley
- ½ – ¾ cup lime juice (about 8 limes)
Steps:
- Rinse quinoa and then bring to a boil in 5 cups of water. Cover and reduce heat to low and simmer until quinoa is tender, about 15 minutes. (cook to manufacture’s instructions on box)
- Allow quinoa to cool. Chop herbs using a food processor S blade, or by hand. Juice limes.
- Combine ingredients in large bowl. Serve chilled. Keeps well for about a week in the fridge.
5. Butternut Squash Brussel Sprout Stuffing
My roommate in Texas made this twice for a project and guess who ate it all. GUILTY (well, you know, ate most of it). It is so amazing! Food52 is a great resource for reliably bomb vegan recipes.
I hope this helps you to bring something healthy and delicious to your table. Let me know if you have any questions 🙂 Happy Thanksgiving!
VITAMIN KATIE 