East Bay Raw Food Meetup Group Message Board The Oakland Raw Food Meetup Group Discussion Forum › Recipes from Brian's (Pre-)Thanksgiving Potluck

Recipes from Brian's (Pre-)Thanksgiving Potluck

Raederle P.
Buffalo, NY
Post #: 26

Blueberry Crumble

Fruit Filling (On the Bottom):

Lime or Lemon Juice

Crumble (Top):

Sunflower Seeds
Dried Apricot
Pinch of Salt

To view these recipes with photos, here is my blog post about this event: Raederle's Blog On Brian's Thanksgiving Potluck

Spicy Salsa
by Raederle Phoenix // Contact Raederle

4 Assorted Organic Bell Peppers (sweet)
4 Heirloom Tomatoes
1 Jalapeno Pepper
1 Bird's Eye Pepper (Tiny very spicy pepper. Could also use more Jalapeno's instead.)
1 Lemon (I used a Meyer lemon; they are sweeter.)
Half a large red onion
1/2 cup of ground flax
1/4 cup flax seeds

Pre-Step: Wash your produce.

Step One: Cut open lemon and slice into small pieces. Pull out all of the seeds. Put lemon into blender or food processor with most of the hot pepper and some of the onion and blend unto smooth.

Step Two: Add most of the onion, the ground flax and whole flax, half of each bell pepper, and a little of the tomato and blend until there are small pieces.

Step three: Add the rest of the ingredients in large chunks except the tomato and pulse the food processor. Chop the remaining tomato and stir in.

Step four: Eat on top of lettuce, spinach, kale and/or dehydrated seed/vegetable crackers.

Chocolate Mint Banana Pudding
by Raederle Phoenix // Contact Raederle

To serve two people:

3 bananas
2 cups fresh mint leaves
1/2 cup raw cacao nibs
1/4 ground flax
1/4 cup coconut juice or raw orange juice

Step one: Soak mint leaves in a produce wash to clean them. Rinse mint.
Step two: Remove mint leaves from their stem.
Step three: Blend mint wit the coconut juice (or orange juice.)
Step four: Add the raw cacao nibs and blend. Try not to over-blend. A bit of crunch is quite delightful.
Step five: Add bananas and flax. Blend together.
Step six: (Optional) Chill in freezer for five minutes.

Pumpkin Pie

Mashed dates for the crust
2 Persimmons per 1 date for the filling
Pumpkin Spices (Nutmeg, Cinnamon, etc)

by Veronica
Veronika's Profile

Blend together (minimally, so as not to over-process):

2 cups of (Fresh, Raw, Delicious) Almond Milk
4 bananas
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon vanilla
Pinch of Salt

Sergey's Recipes
Sergey's Profile

Raw Autumn Curry with Mushrooms & Broccoli

Massage in a bowl:

2 cups of broccoli florets
2 tablespoons tamari
1 teaspoon salt
2 tablespoons olive oil

Mix in by hand:

1 cup of cherry tomatoes cut into quarters
1 tablespoon of lemon juice
1 tablespoon of curry powder
3 cups of chopped mushrooms (mix & match your favorite mushrooms)

Let the mixture marinate for thirty minutes to an hour.

Curry Sauce

In a high-speed blender, puree together:

1 cup cashews
1 red bell pepper
1 clove of garlic
1 teaspoon lemon juice
1 teaspoon tamarind paste
1 small piece of fresh ginger, peeled
1/2 cup cilantro
2 teaspoons curry powder
1/4 cup water
1/2 teaspoon cayenne (optional)

Heather's Recipes
Heather's Profile

Red Pepper Soup
2 peppers
1 avocado
2 cups water
1 date
1 mushroom
1 scallion
A dash of Black Pepper
A dash of Himalayan salt

Creamy Garlic Dressing II
Some Cashews
Lemon Juice
2 dates
2 garlic
1 mushroom
1 piece basil
Chia seeds
Teaspoon of coconut oil

If your recipe is not on this list, post it!

If your recipe is on the list, but your name is not with it, just message me and I'll add your name (and a link to your profile or site if you tell what to link). It's hard to remember who brought what. I mostly remember eating delicious food and feeling completely satisfied. :D (And great conversations as well, of course.)

Thanks everyone for making such a great time. For more recipes, check out my Raw Recipe Page on my site.

user 12690450
Brooklyn, NY
Post #: 1
Thanks for putting this together! I have one correction for the egg nog recipe - it's closer to 1 very sweet banana for 2 cups of almond milk (not 4, that would make it more like a banana pudding). We used about 4 bananas for 6 cups of milk, which after blending, made like 7-8 cups of egg nog. We had to do two batches, and used a combination of "baby" bananas and large ones, so this is an estimate.

Also thought I should mention that if you have fresh, strong cinnamon (like Saigon) you won't need to use 1 tsp for 2 cups (more like 1/2). Ours was strong so we only put 2 teaspoons for 6 cups of almond milk. It won't hurt to have more, it'll just be more cinnamon flavored instead of nutmeg flavored.
A former member
Post #: 5
Thanks Raederle for putting up all the recipes! I am so glad I now have an online repository for Sergey's marinaded vegetables with curry dressing -- that was just incredible!
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