We could barely keep up! We even used portobello mushrooms to stand in as the dark meat and king oyster mushrooms for the white meat. In addition to featuring them on our menu on Thanksgiving night, all the components were made available for special order, so people could take it home for their own Thanksgiving dinners. And yes, hello, those “must” desserts.Ĭombine these dishes and you have all the comforting flavors of Thanksgiving. Feel free to make them anytime – they’re that versatile and that good. The savory recipes and the apple crisp are all from Sarma’s cookbook Living Raw Food, (Harper Collins, 2005) and the pumpkin tart is from Raw Food Real World.Įven if the thought of an entire raw Thanksgiving recipe is far too-too for you, you can always pull in the cranberry sauce recipe, or the mashed root vegetables just to test the waters. Marinated mushrooms, mashed root vegetables, stuffing, cranberry sauce, and Brussels sprouts, plus apple crumble and a pumpkin tart you’ll want to gay marry. Sarma Melngailis, the uber-fetching (and not on our team, but we girls can dream) co-owner of Pure Food and Wine, was kind enough to share her Thanksgiving menu with us: (And check out our much more opportunivore Thanksgiving suggestions from last year.) ![]() Given that it’s Thanksgiving week, what better time to demonstrate that eating raw foods deliciously all year round, especially on dominant paradigm turkey days, is not only possible, it’s downright orgasmic. ![]() I’ve since branched out to eating cooked foods along with my mostly raw meals, but fully support (and admire) those of you who are all raw, all the time – and would love to inspire those who have been thinking about it. Here I’d thought I had to trade deep foodie heaven moments for feeling vibrant and energetic and happy and all of that other raw happy-clappy-trappy stuff that is so darned true, when I could have my raw cake and eat it too. I’d been juicing, eating salads and weird food processed cold soups for months, and to be able to eat raw lasagna (with basil pistachio pesto, sundried tomato marinara, and pumpkin seed ricotta) so delicately luscious that it brought tears to my eyes was one of the peak experiences of my food-enjoying career. Last winter, when I sat down to a meal at New York City’s gourmet raw, vegan restaurant, Pure Food and Wine, I took my first bite – and wept.
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