Una Navidad crudivegana: Relleno y tarta de manzanas – P1 de 2      
Parte 1
Parte 2
(For all ingredients, please use organic versions if available)
Raw Vegan Holiday Stuffing
⅓ cup macadamia nuts
⅓ cup sunflower seeds
⅓ cup raw pumpkin seeds, finely ground
⅓ cup green onion (3 onions), chopped
½ cup celery (2 stalks), chopped
1 cup brown mushrooms, diced and marinated in nama shoyu
3 tablespoons flax seed oil
¼ teaspoon sea salt
½ teaspoon black pepper
1½ teaspoons thyme
1½ teaspoon rosemary
2 small apples, diced

Raw Vegan Holiday Stuffing
  1. Chop the brown mushrooms into bite-sized pieces.
  2. Marinate the mushrooms with 3 tablespoons of flax seed oil and 3 tablespoons of nama shoyu.
  3. Mix the mushroom and make sure that all the pieces are covered properly.
  4. Leave it marinating for 3 hours.
  5. Or else, marinate the mushroom the night before and put them in the fridge.
  6. Chop the apple, celery, and green onion into bite-sized pieces.
  7. Grind the macadamia nuts but not too fine and soak them overnight so that the enzymes are more active in the nuts.
  8. Chop the rosemary and the thyme into nice fine pieces and put them in a bowl.
  9. Mix everything together and add a pinch or two of salt and pepper. And mix again.
  10. The raw vegan stuffing is ready.
Raw Vegan Apple Pie
  1. Soak the 5 dates and the quarter cup of raisins for about an hour.
  2. Meanwhile, peel the apples.
  3. Chop the apples into nice strips, thin but not too thin.
  4. Squeeze the lemon, and pour the juice onto the apple. This will make the apple softer like a cooked apple. Mix and let it sit for about 45 minutes to 1 hour.
  5. Pop the almonds into the food processor, and pulse it until it’s a fine powder.
  6. Take a tablespoon of the almond powder in your finger and put it onto the bottom of the pan.
  7. Add in the pitted dates into food processor, and together with the almonds continue mix them until they’re one mixture.
  8. Add a little bit of water so they’re not too dry. The texture should look like a nice doughy texture.
  9. Take the mixture out of the food processor and pour them onto the pan. Press it into the bottom.
  1. Peel the orange, and make sure there’s no seeds in it.
  2. Put the orange inside the food processor.
  3. Add in the dates that have been soaked.
  4. Add in the water, 2 teaspoon of salt, and 2 tablespoon of cinnamon.
  5. Put the lid on and pulse the food processor until it’s sauce-like texture.
  6. Dump the sauce onto the nicely marinated apples. Mix it together nicely.
  7. Take the raisins out from the soaked water, dump the water and add it to the apple mixture. Mix it nicely and put it on top of the pie crust.
  8. For garnish, put some of apple slices around the outside of the pan in sort of fan shape.
  9. The apple pie is ready.

File NO: 1910,1912,
Encuentre sus Recetas Veganas
Lo más popular
 Conservatorio Lubee Bat - Salvando al murciélago de la fruta en peligro de extinción - P1/3
 Día de Acción de Gracias vegano con el chef Miyoko Schinner: Bolsitas de masa filo, Sopa de zapallo y Budín de pan 1 de 2
 Una Navidad crudivegana: Relleno y tarta de manzanas – P1 de 2
 Estofado eslovenio de cebada y frijoles con tofu ahumado- P1/2
 Luces y Delicias de un Janucá vegano con la chef Cary Brown - P1/2
 Vegetarianos en el Paraiso Celebran el Hanukkah - P1/3 Rollos de Calabaza
 Faith, the Brave Little Dog Who Stands Tall P1/2
 Kransekake (tarta circular) vegana danesa - Postre tradicional para celebraciones P1 de 2
 Raw Food Educator Ellen Livingston, P1/2: Green Smoothie and Cool Papaya-Lime Soup
 Ensalada caprese con mozzarella fresca casera vegana de la Chef Miyoko Schinner