Monday, November 29, 2010

Raw Vegan Thanksgiving Recap

Well this is a little late, but I'm still excited to share my Thanksgiving day with all of you!
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First off, I hope you all had a wonderful Holiday. One thing I learned this year about making a gourmet Raw Vegan spread for a Big Event: Prepping food in advance saves SO MUCH sanity! 
I was smart enough to start my food prep three days in advance. This way I had everything for my recipe/dishes ready to go, so all I had to do the night before the event was open up Tupperware containers, zip-lock baggies and assemble the dishes. The Morning of Thanksgiving was dedicated to simply warming my food --- starting this process about three hours before everyone arrived.
It was such a good day, filled with wonderful people; out of town guests, and basically three hours of intermittent eating. 
Alright...how about some photos? 
Sorry in advance for the poor quality of the following pictures. Photography wasn't really my priority on this day, and can you blame me? Yummy tasty distractions were everywhere!
A completely Edible Centerpiece for the "food table" - I'll be hand juicing all of those lemons and limes later tonight. In addition to shredding/grating and dehydrating a TON of Pumpkin flesh!
The "Main Table decor"...simple but elegant was my goal, and I was pretty pleased with the results. I also made sure to do the entire table on a budget. 
Hand-made name cards...thank you Google images for helping me find the perfect vintage image for these little buggers!
Looking down onto the cozy dining table in my cozy little house...pay no attention to my mismatched chairs please!
Food Table - packed to the brim with yumminess! 
(Apologies to those of you who might be offended by the non raw vegan things in the above photo.)
How CUTE is that edible Veggie-Turkey on the left that my awesome friend made for the event?!
In above photo: Raw Green Bean Casserole and Butternut Dumplings with Sage Butter/sauce. 
A blurry picture of my amazingly tasty plate (while we did have some non raw/vegan food at the table I was secretly excited and bubbling over about my food dominating the table!)...
Details of my Plate - Clockwise from Top Left:



Warm Massaged Spinach with Sweet Mustard (Sorry guys - no recipe for this yet!)



(positioned next to the Veggie Turkey)

And for Dessert....
Clockwise from top Left:
Peaches n' Cream Tart
Berry cobbler
Apple Pie Cheezecake Tart
These were all SO easy to make, AND they were served warm - just like a real pie! The most taxing part was assembling the crust for the tarts/cobbler. I'll be posting more info on my Holiday Desserts later this week, so don't go anywhere!
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Wishing you all Holiday cheer and lots of happy eating, if you're at all like me and still trying to finish off all of your Thanksgiving leftovers.

xoxo,
 

10 comments:

  1. Love seeing how it all comes together! Your plate looks faaaaabulous.

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  2. Looks like quite a feast - and I agree, the prep makes the day go so much smoother. The turkey looks great, I think I'll be smiling all day thinking about it!

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  3. HOLY SHIT SF! TOTALLY AMAZING!!!!

    AND I *LOVE* YOUR TURKEY!

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  4. Love your little dining room, looks so cozy!

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  5. I'm going to try the mashed parsnips for a dinner party next week! I hope I can recreate it to be as good as yours. Will follow directions to a tee and let you know. :)

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  6. Everything looks delicious!

    I have a question I hope you can answer. I will be starting on the raw lifestyle soon (I am already vegan) but I don't have a dehydrator yet. My oven goes down to 170 degrees. I've seen in your recipes you say to leave the oven door open. Does that mean all the way open or just cracked? I want to do things right. :) Thank you so much!

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  7. Man you're good!! What a lovely spread you created.
    Peace & Raw Health,
    E

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  8. wow your dinner looked so classy! i am truly inspired...thank you

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  9. Thank you everyone for your sweet comments! So sorry that I'm a little late in responding!

    @deadwillwalk I keep my oven door open roughly 6 to 7 inches. It's more than cracked, but not all the way open. My advice is get a candy thermometer (the ones that will measure heat at a lower temp) and place it in your oven with the food you're making. This will help you monitor the heat in your oven. You may have to play around with it a few times before actually making any food to ensure that you know how to get the right temp.

    Hope this helps - and thank you again for commenting!

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