For the past three years I’ve created an all raw vegan “Living Thanksgiving”. This year I’m changing things up a little, I think I maxed out my nut-and-oil-free-but-still-satisfying-and-holiday-themed-raw-vegan recipe creativity. I’m including cooked foods this year and shifting “Living Thanksgiving” to mean you can still feel alive and upbeat after the holiday feast rather than heavy and in need of a nap. I’ll also be taking a lot of recipe inspiration from other bloggers this year, I dedicated an entire Pinterest board to potential holiday recipes! Here is my contribution to the many wonderful holiday recipes that are circulating, Shepherds Pie is traditionally not a vegetarian dish and usually made with white potatoes so this is a stretch. It turned out to be a perfectly filling but not too heavy, comforting holiday dish.
1 cup button mushrooms, sliced
1 cup brussel sprouts, shredded
1 cup baby carrots
1 cup leeks, sliced
1 cup green beans, chopped
small handful sage, chopped
small handful thyme, stemmed
2 sweet potatoes, baked and peeled
2-4 Tbsp coconut oil
salt and pepper
Preheat oven to 400. Coat all veggies besides sweet potatoes in coconut oil and herbs in a baking dish. Bake for 30 minutes. Mash sweet potatoes and add a bit of coconut oil, salt, and pepper to taste. Remove veggies from oven and top with sweet potato mash. Return to oven and broil until sweet potatoes start to brown.
For some raw vegan holiday inspiration check out last years Living Thanksgiving:
Herbed Cauliflower “Couscous”
Pumpkin Pie in a Bowl – Kabocha Style
Raw Creamed Corn with Oregano
Avocado Pesto Stuffed Mushrooms
Jicima “Potato” Salad with Dilly Dijon
Spiked Vanilla Chai
What are you having for Thanksgiving this year?
I’ve been thinking about this recipe since last Summer when I was craving s’mores. My version omits the graham cracker and replaces it with baked or grilled sweet potato rounds. If you’re out camping and you can roast them over the fire, all the better!
your favorite dark chocolate bar
Preheat oven to 400. Slice sweet potatoes into rounds 1/4-1/2 inch thick. Place sweet potato rounds on baking sheets and bake for about 40 minutes. Remove from oven and top half of the sweet potatoes with a small square of chocolate. Place in the oven for just a little bit, less than a minute, checking to see when the chocolate has just started to melt. Remove from oven again, place a small dollop of ricemellow creme on each of the chocolate squares and top with another sweet potato round.
Farmers markets and “pinteresting” dinners. That was my weekend. Oh, and rehearsing for this 😉
Saturday morning I broke my Winter-long Farmers Market fast with my first trip of the season. We stocked up on veggies…
…and farm fresh turkey eggs.
National Pecan Day was celebrated…
…and I finally got around to making some dishes from my massive Pinterest collection! Saturday night was all about the Detoxinista starting with this delicious Red Pepper Cheese Sauce over zucchini noodles and ending with the un-pictured (but extraordinary) Almond Flour Sugar Cookies. I was unfortunately reminded of how difficult nuts can be to digest however, maybe one (not three…) would have been kinder to my system.
Tonight I attempted a version of these roasted sweet potatoes that were slightly disappointing. They were still tasty (can you really mess up a sweet potato) but not as crispy-on-the-outside-soft-on-the-inside as promised. I made mine with coconut oil, organic butter, and sugar-free maple syrup.
And now, after a weekend of beautiful sunshine, I’m already missing the rain because I can’t stop listening to this…
Sweet potatoes, chopped into fry shaped wedges
Enough organic butter to lightly coat
Sea Salt and Fresh Cracked Black Pepper, to taste
Preheat oven to 425.
Coat the wedged sweet potatoes in the butter and spices, and place on a baking sheet in a single layer. Bake for 45 minutes or until they are crispy and soft to your liking.