Green Gratitude 2017 Recipes & Information

Here, unedited, are the recipes for GreenGratitude 2017.  Note that these raw vegan recipes are intended to serve 10-12 people so keep this in mind when preparing for your friends and family!

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Information and recipes for the dishes to be served at 
Green Gratitude, 

Sunday, November 19, 2017,  6:00 p.m. - 9:00 p.m. 

The Levy Center in Evanston.  

A DONATION of $5-$10 per person attending the meetup is also requested to help pay for this wonderful space and eating ware.

Please visit this MEETUP page for updated information:   https://www.meetup.com/RawChicagoCommunity/events/243334995/

We need 4-6 people to make each dish for 10-12 people.  Recipes are posted at the following Meetup URL and also printed out below. 
https://www.meetup.com/RawChicagoCommunity/messages/boards/thread/51243713/

These dishes are to be RAW, VEGAN (Plant Based), ORGANIC and GLUTEN FREE.  

We also need 12 people to bring $20 cash instead of a dish (we prefer you prepare a dish, so only those who absolutely CANNOT bring a dish please bring cash and let us know at greengratitude[at]gmail[dot]com.

Regular readers of this blog please note: some recipes use extra-virgin olive oil (EVOO).  While you may wish to cut back on this for your personal use, when preparing food for Green Gratitude, please follow the recipes as given here.

Volunteers to help with serving and cleanup would also be greatly appreciated!
Please let greengratitude@gmail.com know if you could do this.

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MENU (recipes below): 

Appetizers:  Dandelion Cilantro Pesto, Pumpkin Seed Chili Red Kuri Dip,  Harvest Dip,  Crackers, Crudite (need about 12 people to create this)

Marinated Mushrooms (need 2 people to make double recipe)
Kale Collard Pomegranate Salad (need 5 people to make)
Napa Cabbage Carrot Beet Salad (need 6 people to make)

Sweet Potato Wedges (need 5 people to make)

Harvest Stuffing (need 4 – 5 people to make)

Mashed Cauliflower (need 4 – 6 people to make)

Cranberry Pear Relish (will be created by chef Ellie)

Onion Rings (need 3 people to make)

Dessert (pls contact us if you would like to prepare a dessert)

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Appetizers: Dandelion Cilantro Pesto, Pumpkin Seed Chili Red Kuri Dip, Harvest Dip, Veggie Crackers, Crudite:

Dandelion Cilantro Pesto inspired by Katrina Blair, Turtle Lake Refuge (serves 6 to 8)

3 cups of dandelion greens fresh(or one bunch no stems)

½ bunch cilantro

2 cups raw walnuts

3 Tbsp lemon juice

3 cloves garlic

3 T fresh thyme

3 T fresh sage

1 cup filtered water

1 tsp Himalayan salt

Mix all the ingredients in the blender until it forms a creamy texture. Blend until smooth. Option: use a food processor and make it chunky.

Pumpkin Seed Chile Red Kuri Dip 

2 C pumpkin seeds soaked 6 hours, rinsed and drained 

One medium to large winter squash such as Red Kuri or Blue Kabocha 

Juice of one large lemon or two limes 

Half a bunch cilantro (or parsley)

1 Tbsp  Apple Cider Vinegar (raw)

one inch fresh ginger

Two inches fresh tumeric (2 Tbsp dried if you don't have fresh) 

2 Tbsp. chili powder

1 Tbsp. onion powder, 

1 tsp.cinnamon

Dash of salt. 

Blend in Vitamix seeds, winter squash, fresh lemon or lime juice, ACV, fresh ginger, turmeric, chili powder, onion powder, cinnamon and salt.  

When above ingredients are blended, add half a bunch of cilantro (or parsley) and blend again.

Blend until creamy or a little chunky. (Vitamix can overheat if you use big pieces of squash, try to use cubes).

Harvest Dip

2 cups raw walnuts OR brazil nuts, soaked for 8 hours and rinsed very well

2 T tamari

1 t garlic, chopped

1 to 2 T fresh thyme

6 to 8 fresh sage leaves

4 T fresh chopped parsley

Preparation 

Rinse the soaked walnuts and drain well. Put nuts, tamari, garlic, and thyme in a food processor with an S blade, process until smooth, scraping down the sides when needed. Add parsley and process briefly. 

Homemade Veggie Crackers – bring us your own creations!

Crudite – bring $20 worth of veggies sliced as chips for dipping!! Recommendations – Japanese white turnip, purple daikon, watermelon radish, black radish, jicama, cauliflower, broccoli, carrot, celery, sweet potato

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Dinner: Marinated Mushrooms, Kale Collard Pomegranate Salad, Napa Cabbage Carrot Beet Salad, Sweet Potato Wedges, Harvest Stuffing, Cauliflower Mashed Potatoes, Onion Rings.

Marinated Mushrooms inspired by Nomi Shannon, rawgourmet.com

Serves 8-10

Remove the stems and wipe the caps clean with a damp cloth or paper towel. Cut each mushroom cap in half, then thinly slice it. Place all of the remaining ingredients in a shallow bowl, add the mushroom slices, and gently toss until they are evenly coated. Let marinate at room temperature for one hour, then refrigerate.

Ingredients

8 Portobello mushrooms

1/2 cup extra virgin olive oil

3 T thyme

4 – 6 sage leaves finely chopped (optional)

3 T fresh lemon juice

1 T apple cider vinegar

2 T finely minced shallot

4 T organic wheat-free tamari

4 cloves garlic, finely minced or crushed

½ t sea salt

Kale Collard Pomegranate Salad

2 bunches lacinato kale, stems removed & cut chiffonade

1 bunch collard greens, stems removed and cut chiffonade

6 large carrots, peeled and sliced thinly

1 large purple or white daikon radish cut in matchsticks

1 red bell pepper, seeded & cut julienne

2 leeks sliced thinly

1 bunch parsley, stems removed and chopped

10 – 15 sage leaves chopped

1 pomegranate seeds only

Toss in the juice of 1 - 2 lemons, 4 T EVOO, and 1 t good sea salt

(We will use Blake’s dressing on all salads at event, so you are just using a basic dressing to wilt salad….)

Napa Cabbage Carrot Beet Salad

1 large head napa cabbage, shredded

3 small golden beets shredded

6 carrots, shredded

1 red or orange bell pepper chopped

1 japanese or purple top turnip shredded

1 purple or white daikon radish, shredded

1 bunch of fennel bulb sliced thinly

½ bunch cilantro chopped

½ bunch parsley chopped

1 head celery sliced

1 leek, finely sliced

1 large shallot, finely chopped

Juice of 2 lemons or 3 limes

OPTIONAL – 1 cup chopped pecans

Toss in the juice of 1 - 2 lemons, 4 T EVOO, and 1 t good sea salt

(We will use Blake’s dressing on all salads at event, so you are just using a basic dressing to wilt salad….)

Sweet Potato Wedges

10 – 12 deep orange or purple sweet potatoes peeled and sliced into thin wedges

Marinate one hour in wheat-free tamari, paprika, sesame oil or EVOO, salt, pepper, and lots of onion powder

Dehydrate 6 hours flipping half way, keep on teflex sheet

Harvest Stuffing by Blake and Ariane

Stuffing Ingredients

4 cups walnuts or pecans or brazil nuts soaked and rinsed well (sub 2 c sunflower seeds soaked if you prefer)

2 lbs. crimini mushrooms chopped chunky

1 big zucchini (or 3 small), peeled and coarsely chopped

2 sweet onions chopped chunky (soak in water one hour before using, rinsing water off  3 or 4 times) OR 3 leeks

2 heads celery, peeled and chopped chunky

5 carrots chopped chunky

½ bunch chopped parsley

4 T fresh thyme

4 T fresh sage

2 T marjoram

2 T fresh rosemary

2 T dill (optional)

1 T sea salt

nutmeg

Step 1: Marinate celery and onions for one hour in olive oil, sage, rosemary, paprika, salt

Step 2: Marinate mushrooms in rosemary, salt, oil, garlic, onion powder one hour

Step 3: Blend well in vitamix or food processor 4 cups nuts with zucchini with 1 - 2 cups of water. Add at the end of processing seeds/nuts – salt, sage, thyme, marjoram, rosemary, dill

Step 4 Mix everything well in a bowl and add carrots, parsley, dash of nutmeg

Step 5: tweak all spices

Dehydrate at 105 degrees 1 inch thick for 2 –3 hours on teflex, then flip and do another 2 – 3 hours – should be crusty on outside and moist inside 

KEY to this recipe: use lots of water with the nuts in the food processor to make very creamy and make the veggies very chunky, also use fresh rosemary and fresh sage

Cauliflower Mashed Potatoes

Serves 8

Ingredients

2 cups cashews, soaked 20 minutes and rinsed

1 large cauliflower, chopped (include stems)

Juice of one fresh lemon juice

2 T EVOO

2 T dried or fresh savory herbs such as thyme, rosemary, tarragon

Blend in high speed blender. Process until completely smooth, adding small amounts of additional lemon juice or water  as needed to allow the blender to run smoothly. You can use a food processor if you don’t have a high speed blender and will come out a bit chunky.

Onion Rings inspired by Adam Graham, Rawnora

3 lbs sweet onions (5 medium sized) 1 C pumpkin seeds soaked and rinsed  1 C Sunflower seeds soaked and rinsed well  ¼ C onion powder  2 T mesquite powder (optional) 2 T ground chia or ground flax  2 tsp salt

Slice onion about ¼” thick (3 mm) using mandolin, v slicer or processor.

Place in bowl, lightly salt and toss.

Leave to sweat 20 minutes, press and pour off juice (you can use a nutmylk bag to press out as much juice as you can) 

Place soaked sunflower and pumpkin seeds in processor with S blade to process smooth.

Mix together in a bowl with onion powder, ground chia or flax (and mesquite if you are using it) and salt. 

Mix in onions to coat evenly.   Use tongs or hands to transfer to dehydrator with teflex sheets.

Dehydrate 12 hrs @ 110F flipping off sheets after 6 hours.

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Benjamin Gasparra

Green Gratitude SPEAKER:
Easy Tips For Better Health
Benjamin Gasbarra, Expert on Sprouting and Microgreens
Green Entrepreneur, former Director of the Creative Health Institute, MICHIGAN

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