Tuesday, November 20, 2007
It's the Great Pumpkin Charlie Brown
I know; that's the wrong holiday, but it was the first thing that came to mind when I saw the raw pumpkin spice muffins on the Sunny Raw Kitchen website. They remind me of the raw pumpkin muffins in my freezer (hence the small ice crystals on the icing in the pic). I'm thinking about taking them out to thaw for my Thanksgiving menu.
I made them using this raw pumpkin bread recipe, but instead on forming the dough into a loaf, I shaped it into little muffins and topped them with a cashew-based icing. They would be perfect for a fall holiday feast.
As for the rest of my menu, I am still in the final decision making process. I know I want to make stuffing, but I am not sure which recipe to use. Since I am so last minute about this, I'll probably go with this one from my Rawvolution book.
If I had more time, I probably would have gone with this Mom's Famous Stuffing recipe I found today, but I would need to soak and sprout some buckwheat to make this Better Than Sliced Bread recipe first.
I definitely want to make some raw mashed potatoes, too. I originally wanted to use the basic cauliflower-based Rawvolution recipe, but I am also considering this parsnip-based Better Than Mashed Potatoes. I guess it all depends on what I find at the grocery store today.
You can't eat mashed potatoes without gravy. Again, I haven't made a final decision. Either I'm going to make one of Ani Phyo's recipes (her miso or mushroom gravy) or this Mushroom Gravy.
So far, this plate isn't very colorful, so I also plan on making some marinated veggies, maybe some green beans, carrots, broccolini and/or corn. Remember, you eat with your eyes first.
Another addition of color, which happens to be one of my favorites, is cranberries. This is my "go to recipe." I use this Cranberry Sauce recipe, and make the changes I noted in the comment section. I add orange zest, ginger, spice (and everything nice; oops, I couldn't resist) and walnut pieces to make it my own.
Finally, you can't have a proper Thanksgiving without dessert. In addition to the pumpkin muffins, I'll either make a quick raw apple crisp (my mom used to make apple crisp for me all the time), or one of these other raw apple recipes: Ani Phyo's Apple Pie (I'll have to make some raw ice cream for this one, maybe something with cinnamon in it), The Daily Raw's Apple Galette, Apple Cookies or this Yummy Apple Cobbler.
But, I can't forget the pumpkin. Of course, I have the pumpkin muffins, but it would be nice to either prepare a pumpkin soup to start or finish with this lovely pumpkin frozen dessert (I know; it's not really pumpkin). Why hadn't I thought of that?
I also plan on starting off my day with this Pumpkin Creme Power Shake (again, not really pumpkin, but it somewhat tastes like it).
If you still haven't finalized your holiday menu, check out these links for more Thanksgiving meal ideas: GLiving's Sharing Raw Thanksgiving Recipes discussion, Raw Food Talk's Thanksgiving menu discussion and Raw Food Right Now's e-book offer.
P.S. I know this is off topic, but isn't the fall foliage beautiful this time of year. This is what it looks like right outside my door.