Olympia Food Co-op Forum

Mandarin salad:

2 to 3 bunches spinach (about 12 C tightly packed)
3 mandarin oranges
1/2 C dried cranberries
1/2 C pistachios (optional)
3/4 C orange juice
1/4 C olive oil
1 lemon juiced
2 T agave nectar
1 T apple cider vinegar
1 clove garlic
1/4 t sea salt
pepper to taste

In salad bowl first four ingredients; dress with last eight ingredients vigorously stirred together; may be marinated a couple of hours before serving.

(No)turkey:

2 cloves garlic chopped fine
2 T fresh sage
2 T rosemary
2 T fresh thyme
2 C (480 ml) walnuts soaked 12 hours and drained and rinsed
2 C (480 ml) almonds soaked 12 hours and drained and rinsed
1 T organic unpasteurized white miso
1 large onion chopped very fine
6 stalks celery chopped fine
1 C (240 ml) parsley sprigs as garnish
1 C (240 ml) cranberries as garnish

Place garlic in food processor and process well. Add sage, rosemary and thyme, processing well. Add walnuts, almonds and miso one at a time and process well. Remove to bowl and stir in onion and celery. Place on a sheet of teflex, form into an oval loaf shape. Dehydrate for 6 hours. Remove and turn loaf over, removing teflex sheet. Dehydrate another 4 to 6 hours. Garnish with parsley and cranberries.

Mashed potato yams:

1 C cashews soaked 4 hours and drained and rinsed
2 C cauliflower roghly chopped
1/4 C filtered water
1 T lemon juice
1 T agave nectar
1 clove garlic
1 t sea salt
pepper to taste

Process in food processor or vitamix until smooth and creamy.

Cranberry sauce:

2 C fresh cranberries
1/4 to 1/2 C agave nectar
1/4 C orange juice fresh (about 1/2 orange)

Combine all ingredients in food processor or blender and blend until well mixed.

Hemp nog:

4 C water
2 bananas
1 C hemp seeds
1/4 C dates (no pits)
1 T maple syrup or agave nectar
1 t vanilla extract (non alcohol)
1/4 t nutmeg
1/4 t cinnamon

Combine all ingredients in high speed blender and blend until smooth.

Mushroom gravy:

3/4 C mushrooms
1/2 C filtered waater
2 T almond butter
1 t lemon juice
1 t nama shoyu or Braggs liquid aminos
1 clove garlic
1/2 t sea salt
1/2 t sage
fresh pepper to taste

In high speed blender, blend all ingredients until smooth and creamy.

Stuffing:

Herb bread:
1 1/3 C oat groats and whole wheat soaked overnight, sprouted for 1 to 2 days, to make 3 C.
3 C zucchini peeled and roughly chopped
1 avocado
1 T fresh herbs (thyme, rosemary sage)
1/2 t sea salt
Combine all ingredients in food processor and process until smooth. Spread onto teflex sheet or waxed paper, spread evenly. Dehydrate at 105 for 3 hours. Flip and remove teflex. Dehydrate additional 3 hours.

Stuffing:
Herb bread
2 C celery finely sliced
1/2 C carrots, finely sliced
1/4 C dried apricots finely chopped
1/4 C dried cranberries
1 T fresh herbs (thyme, rosemary, sage)
1 T olive oil
1/2 t sea salt
black pepper to taste
Combine all ingredients except herb bread together in mixing bowl. Place on teflex sheet and dehydrate. When herb bread is flipped, flip stuffing mix. When herb bread is done, slice into bit sized pieces and mix with stuffing ingredients.

Meat(less) pie:

Crust:
2 C cashews soaked 4 hours and drained and rinsed
1 C golden flax seeds ground in coffee grinder or high speed blender
2 T nutritional yeast
1/4 t sea salt
Combine in food processor and process until thoroughly mixed. Spread evenly over pie plate.

Filling:
2 C zucchini roughly chopped
1 C walnuts
1 C mushrooms roughly chopped
2 stalks celery roughly chopped
1/4 t sea salt
1/8 t nutmeg
1/8 t rosemary
1/8 t sage
All ingredients except zucchini until well mixed and mostly broken down. Add zucchini and process until broken down and well mixed. Do not turn into mush. Fill pie crust. Dehydrate at 105 for 20 to 24 hours.

Onion tarts (or may be made as a pie):
Begin by dehydrating 3 medium finely diced white onions at 105 for 12 to 24 hours.

Crust:
2 C cashews soaked 4 hours and drained and rinsed
1/2 C golden flax seeds ground in coffee grinder or high speed blender
2 T nutritional yeast
2 T olive oil
1/4 t sea salt
Combine in food processor and process until thoroughly mixed Use plastic wrap to line 4.5 inch tart pans (any size or pie pan) with removable bottoms. Dehydrate in tart pans at 105 for 2 hours.

Filling:
1 1/2 C cashews soaked for 4 hours and drained and rinsed
1 1/2 C filtered water
3 T agave nectar
1/2 t sea salt
Blend together until smooth and creamy. Add onions and hand mix thoroughly. Add filling to tart crusts (very full) and dehydrate 4 to 16 hours--size of tart pans determine amount of dehydration.

Pumpkin pie and whipped cream:

Crust:
1 1/2 C almonds
1 1/4 C shredded coconut, ground into powder in coffee grinder
9 small dates or 4 large dates (no pits)
3 T agave nectar
1/4 t sea salt
Copmbine almonds and coconut powder and process until powdered. Add dates, agave and sea salt and process until mixture formsa ball. Place dough into pie pan. Refrigerate.

Filling:
2 C raw pumpkin pulp
1 C young coconut meat
3/4 C pitted dates
1 t fresh grated ginger
1 t vanilla
1 t cinnamon
1/2 t cloves
1/4 t cardamom
Process or blend until smooth and creamy. Pour into crust. Refrigerate at least 2 hours.

Whipped cream:
2 C young coconut meat
4 T coconut oil
4 T agave nectar
2 t vanilla extract
Blend until smooth and creamy.

Raw pecan pie:

Crust
1/2 C almonds soaked 12 to 48 hours and blanched
1/2 C walnuts
1 C raisins
1 t cinnamon
Process with S-blade until dough forms into ball. Press into 9 inch pie plate

Filling
1 C pecans soaked 6 to 8 hours
1 C dried mission figs soaked 3 to 4 hours--discard water
2 bananas
1/4 C honey dates
1 t vanilla
1 t cinnamon
1/4 t nutmeg
Process pecans, figs, bananas and dates in food processor using S-blade. Add vanilla, cinnamon and nutmeg and mix well. Pour into crust. Chill.