RAW VEGAN FALL HARVEST MENU 2022
Chicago Raw Community Fall Harvest Green Gratitude Recipe Booklet
Created by Ariane Glazer
Organic, Local, Seasonal, Gluten-free
Use local produce wherever possible from your local Farmers Market
Please follow sanitation guidelines at home, here is an example of sanitation guidelines for potlucks: https://edis.ifas.ufl.edu/pdffiles/FY/FY128700.pdf
Appetizers: Cashew Creme, Red Kuri Cashew Dip, Harvest Pumpkin Seed Dip, Crudite, Crackers
RECIPES BELOW and also posted here:
https://www.facebook.com/events/625687092554515
RAW VEGAN FALL HARVEST MENU
Appetizers: Cashew Creme, Red Kuri Cashew Dip, Harvest Pumpkin Seed Dip, Crudite,
Crackers
Dinner:
Harvest Stuffing
Marinated Bella Mushrooms
Cranberry Relish (by Chef Ellie)
Cauliflower Mash
Pomegranate Kale Salad
Surprise Garnishes
Trio of Desserts (created by Chef Team):
Raw Cheezecake, Raw Apple Pie, Caramel Apple Bar
APPETIZER RECIPES
DANDELION LOVE DIP inspired by Katrina Blair, Turtle Lake Refuge
(serves 6 to 8)
One bunch fresh dandelion greens no stems (or substitute other greens such as spinach or lacinato kale)
1 bunch cilantro or parsley
2 cups raw walnuts soaked 8 hours and rinsed very well
4 Tbsp lemon juice
4 Tbsp lemon juice
1 Tbsp Apple Cider Vinegar
3 cloves garlic
3 T fresh thyme
3 T fresh sage
1/2 cup filtered water (use up to one cup if necessary)
1 tsp Himalayan saltMix all the ingredients in a food processor with the S blade until it
forms a smooth creamy texture.
CASHEW CRÈME
Soak 2 cups of cashews for one hour, rinse well.
Blend cashews with the juice of one large lemon and 1 t Himalayan or celtic salt in high speed blender with a few T of water. Add small amounts of water till creamy and smooth.
HARVEST DIP
2 cups raw walnuts OR brazil nuts, soaked for 8 hours and rinsed very well
3 T tamari (organic, gluten-free)
2 T garlic, chopped
3 T fresh thyme
12 fresh sage leaves
1/4 cup fresh chopped parsley
Rinse 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.
PUMPKIN SEED 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, cut up in chunks
Juice of one large lemon or two limes
Half a bunch 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 or high speed blender: pumpkin 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 parsley and blend again. Blend until creamy or a little chunky. (Vitamix can overheat if you use big pieces of squash, try to use small cubes).
HOMEMADE RAW VEGGIE CRACKERS: bring us your own creations!
SWEET POTATO WEDGES
10 – 12 deep orange or purple sweet potatoes peeled and sliced into thin wedges.
Marinate one hour in organic wheat-free tamari, paprika, sesame oil or EVOO, salt, pepper, and lots of onion powder
Dehydrate 6 to 8 hours flipping half way, keep on teflex sheet.
CRUDITÉ – 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
DINNER RECIPES
MARINATED MUSHROOMS inspired by Nomi Shannon, rawgourmet.com
Serves 16 - 18
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
14 - 16 large Portobello mushrooms
1 cup extra virgin olive oil
4 T thyme
12 fresh sage leaves finely chopped (optional)
6 T fresh lemon juice
2 T apple cider vinegar
5 T finely minced shallot
4 T organic wheat-free tamari
6 cloves garlic, finely minced or crushed
. t sea salt
KALE COLLARD POMEGRANATE SALAD (NO SALAD DRESSING – WE WILL USE BLAKE’S)
2 bunches lacinato kale, stems removed & cut chiffonade (or red Russian Kale)
1 bunch collard greens, stems removed and cut chiffonade
6 large carrots, peeled and sliced thinly
1 large purple daikon radish cut in matchsticks (or watermelon radish)
2 red or orange bell pepper, seeded & cut julienne
2 leeks sliced thinly
1 bunch parsley, stems removed and chopped
15 sage leaves chopped
The seeds of one large pomegranate
(We will use Blake's dressing on this salad)
NAPA CABBAGE CARROT BEET SALAD
1 large head green or purple napa cabbage, shredded
3 golden beets shredded
8 carrots, shredded
2 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 (optional)
. bunch cilantro chopped
. bunch parsley chopped
1 head celery sliced
1 large leek, finely sliced
3 large shallot, finely chopped
Juice of 2 lemons or 3 limes
OPTIONAL – 1 cup chopped pecans
Toss in the juice of 1 - 2 lemons to wilt.
(We will use Blake’s dressing)
MASHED CAULIFLOWER (Serves 8)
2 cups cashews, soaked 30 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, tarragonBlend 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.
That's All, Folks!
HARVEST STUFFING created by Blake and modified by Ariane
Stuffing Ingredients
6 cups walnuts or pecans or brazil nuts soaked 8 hours and rinsed well
2 lbs. crimini mushrooms chopped chunky
1 big zucchini (or 3 small), peeled and coarsely chopped
3 leeks chopped chunky
2 heads celery, peeled and chopped chunky
12 large carrots chopped chunky
1 bunch chopped parsley
6 T fresh thyme
6 T fresh sage
2 T marjoram
3 T fresh rosemary
2 T dill (optional)
1 T sea salt
A few dashes of 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 4 cups soaked and rinsed nuts with zucchini and 1 to 2 cups of water in vitamix or food processor . Add at the end of processing seeds/nuts – salt, sage, thyme, marjoram, rosemary, dill
Step 4 Mix blended nuts with two marinades 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
MASHED CAULIFLOWER (Serves 8)
2 cups cashews, soaked 30 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, tarragonBlend 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 . C onion powder 2 T mesquite powder
(optional) 2 T ground chia or ground flax 2 tsp salt
Slice onion about .” 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
