Three Easy Raw Vegan Recipes for Thanksgiving and Chilly Fall Days

Categories: Beet Reporter
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It's suddenly sweatshirt weather in Miami, and even though the sun still warms my rosy vegan cheeks, I've been craving some traditional fall flavors to do the same for my belly. With Thanksgiving just three weeks away, it's also a great time to start scouting out some raw, plant-based holiday recipes that are ripe with the flavors of the season's freshest produce but that don't take tons of money and work to prepare. I wanted to find some semi-substantial vegan recipes that would thaw my bones (60 degrees is cold for us South Floridians!) and provide clean fuel for some long runs in the cool air. I sought to incorporate some Thanksgiving favorites like pumpkin and cranberries to bring my tastebuds home to the northeast.

The Raw Truth by Jeremy A. Safron is an excellent resource for raw recipes that skip the cooking and leave you with all the nutrients of unadulterated plant foods. In addition to hundreds of recipes for everyone from the raw rookie to the wheatgrass wizard, the book provides a guide to transitioning to the raw lifestyle, a breakdown of the four raw food groups (fresh, sprouted, cultured, and dehydrated), and insight about what makes certain foods "bio-active" and others "bio-degenerative." (I love that Safron places "foods made with anger" in the latter category.)

Dr. Joel Fuhrman, one of the world's leading authorities on plant-based nutrition and disease prevention, says a diet high in raw foods is "a key feature of an anti-cancer diet style and long life." Below, find three easy, fall-friendly "rawcipes" that I've hand-selected and adapted from Safron's book for your Thanksgiving and anytime eating pleasure.

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Jeremy A. Safron's The Raw Truth
Sweet Potato Soup
The organic garnet yams in South Florida markets are so delicious right now, you can slice them thin and eat them as raw chips. They'd make a great substitute for sweet potatoes in this rawcipe.

Ingredients:
2 sweet potatoes, washed, peeled and shredded
1/8 cup sea salt
6 large carrots
2 pitted dates, soaked in water for an hour and drained
1/4 teaspoon ground cardamom
1 cup water
Bragg Liquid Aminos (a raw, gluten-free soy sauce alternative; available at health food stores)

Directions:
Cover shredded sweet potatoes with water (not the water in the ingredients list), add salt, and soak for 2 hours. Drain. Juice the carrots to produce about 1 cup of fresh juice. Place sweet potatoes and carrot in blender and blend. Add dates, cardamom, and water and blend until creamy. Season with liquid aminos to taste.


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1 comments
131mariel
131mariel

The cardamom in the sweet potato soup is so fragrantly delicious! I topped it with a little cashew creme.

While preparing it I listened to a song written by a vegan college student--fun!  Thanksgiving Turkey Song - Ben Lovenheim--it's on youtube.  

I'm passing the recipe and the song along to all my friends to wish them a happy Thanksgiving.

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