TuRAWkey Rolled Loaf with Herbal Stuffing, Herbal Stuffing, Pomegranate Cran-Strawberry Sauce

Episode 12- ‘A Raw Holiday Feast by Chef BeLive’ aired 10-21-11.

The holidays are right around the corner. I invited Chef BeLive to teach you some of his amazing holiday cuisine. It got rave reviews on set.   Enjoy this!  In plenty of time to test it out before serving your friends and family.

 

Thanks Chef BeLive, we loved having you on the show.

 

 

 

 

 

 

 

TuRAWkey Rolled Loaf with Herbal Stuffing

In food processor
1 C Shitake Mushrooms (cut into big pieces) Mushroom kits GARDENS ALIVE. com
2 C Cashews (soaked)
2 C Jicama (chopped)
1/4 C fresh sage
1/2 C Nutritional Yeast
2 tsp salt
1/4 tsp dried garlic granules
1 tsp dried onion flakes
1 tsp black pepper
1/2 C red onion (chopped)
1 T rosemary

After processing into dough like consistency, roll out flat into 1/2 inch
high on Teflex sheet and dehydrate for 2 hrs at 105 degrees. Flip over on to
screen and add layer of stuffing then roll into a log. Continue to let
dehydrate for 8 hours at 105 degrees. Best served warm straight out of the
dehydrator. You can also make double portions of stuffing to have extra
stuffing, a little extra stuffing never hurt.

Herbal Stuffing
In food processor
1 C almonds
2 C walnuts
1/4 C fresh rosemary #HomeGrown
1/8 C fresh thyme #HomeGrown
1/2 tsp dried garlic granules
1 tsp dried onion flakes
1/2 tsp black pepper
1/4 C nutritional yeast
1 1/4 tsp salt
1 Tbs fresh sage #HomeGrown

Process until chunky stuffing size. Place in mixing bowl and set aside.
Chop 1/2 C celery and add to stuffing and mix well. This can be served alone
or rolled into tuRAWkey loaf.

 

 

Pomegranate Cran-Strawberry Sauce

In high powered blender

2 1/2 C fresh or frozen (thawed) strawberries
2 C fresh or frozen (thawed) cranberries
1/2 Cup fresh pomegranates. #HomeGrown

1/2 tsp vanilla powder or extract
1 C agave or maple syrup
1/4 tsp cinnamon
1/8 tsp salt
Blend into sauce consistency and then place in air tight container and
refrigerate until serving.
To convert from a sauce into a dressing add 1/4 C water, 1 T apple cider or
coconut vinegar and 1 tsp salt.

This entry was posted in kitchen recipes. Bookmark the permalink.


Leave a Reply

You must be logged in to post a comment.