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  • raw thanksgiving menuraw thanksgiving menu
    Executive chef of Leaf Cuisine restaurant in Venice, CA, Rod Rotondi, prepares an all raw Thanksgiving menu containing some delectable alternatives to
  • raw thanksgiving menuraw thanksgiving menu
    Executive chef of Leaf Cuisine restaurant in Venice, CA, Rod Rotondi, prepares an all raw Thanksgiving menu containing some delectable alternatives to
  • raw thanksgiving menuraw thanksgiving menu
    Executive chef of Leaf Cuisine restaurant in Venice, CA, Rod Rotondi, prepares an all raw Thanksgiving menu containing some delectable alternatives to
  • raw thanksgiving menuraw thanksgiving menu
    Executive chef of Leaf Cuisine restaurant in Venice, CA, Rod Rotondi, prepares an all raw Thanksgiving menu containing some delectable alternatives to
  • raw thanksgiving menuraw thanksgiving menu
    Executive chef of Leaf Cuisine restaurant in Venice, CA, Rod Rotondi, prepares an all raw Thanksgiving menu containing some delectable alternatives to
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raw thanksgiving menu

Recipe by rod rotondi
| Serves 4 to 6

Prep. Time: 180 min.



 

give thanks!
Executive chef of Leaf Cuisine restaurant in Venice, CA, Rod Rotondi, prepares an all raw Thanksgiving menu containing some delectable alternatives to traditional favorites.

Pine Nut and Spinach Rawvioli

1 cup Pine nuts
1⁄2 cup Nama Shoyu
1 clove Garlic
1 tsp Brewers Yeast
1 cup Spinach
2-3 Rutabagas

Mix all ingredients except Rutabagas in food processor until smooth.
Very finely slice Rutabagas in round slices.

Half a spoon of paste in each slice and fold over to get a half circle shape or put two together to get round ravs.

Thanksgiving LeafLoaf

1 cup Sesame Seeds (ground)
1 cup Flax Seeds (ground)
2 cups Sunflower Seeds (ground)
6 cups Yams
8-10 leafs Sage
1 cup Onion
1⁄2 cup Mild Miso
2 tsp Salt
2 Apples
1⁄2 cup Lemon juice
1 cup Yellow Squash

Grind seeds separately and then put in mixing bowl. Add all other ingredients to food processor. Mix together. Spread on teflex sheet in shape of a long, low loaf. (1.5” high) Dehydrate for 10 - 12 hours. Slice and serve.

Cranberry Sauce

8 oz Cranberries
2 Oranges
1⁄2 cup Dates
1⁄2 cup Walnuts
1⁄2 cup Onion

Put all ingredients in the food processor. For a smoother texture, put in blender afterwards.

Mashed Taters

1 cup Cashews (soaked)
3 cups Cauliflower
1 clove(sm) Garlic
1 tsp Rosemary
1 tbs Lemon Juice

Put all in Food processor. Rosemary should be finely chopped first.

Apple Pie Filling

4 cups Apples
2 tsp Nutmeg
2 tsp Cinnamon
3/4 cup Raisins
1/2 cup Lemon Juice

Food Process, but not too much. Apples should still be chunky.

Cashew Cream

1 1/2 cups Cashews (soaked)
1 cup Water
1/2 cup Dates

Blend very well in Vita mix adding water as necessary. Keep the mixture as thick as possible.

Crust

2 cups Brazil Nuts
2 cups Almonds
1/2 tsp Sea Salt
1 tsp Cinnamon
1 1/2 cups Dates

Food Process.

Apple Glaze

1 cup Agave Nectar
1/2 cup Apple
1/2 tsp Cinnamon

Blend.

Spread out crust in pie pan. Use fingers to evenly cover pan. Add in filling. Spoon on Cashew Cream. Decorate with Glaze. Sprinkle shredded coconut or crumbled walnuts over top.

INGREDIENTS


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