3 Classic Thanksgiving Vegan Salad Recipes
Ice Box Fruit Cake Recipe (Egg-Free, Dairy-Free)
MIX the following ingredients in a large bowl:
1/2 C. Tahini or Cashew Nut Butter
1/4 C. Earth Balance Margerine
1/2 C. Brown Sugar
3/4 C. Pineapple or Orange Juice
2 C. Dates, chopped
2 C. other Dried Fruits, chopped
1 C. Raisins, cooked, or steam to soften
1 tsp. Coriander
1 tsp. Cinnamon
1/2 C. Tapioca Flour
LET STAND IN FRIDGE several hours, or overnight
ADD: 2 C. chopped NUTS (pecans, hazelnuts, etc.)
4 C. Graham Cracker Crumbs or ground-up Granola
PACK into pans* and put in fridge to set
CREAMY CASHEW ICING
1 1/2 cups raw Cashews
1/2 cup filtered Water
2 tablespoons Maple Syrup (or Honey, if not vegan)
3 tablespoons Coconut Oil, Cocoa Butter or Ghee (if you are not vegan)
1 tablespoon organic Almond Extract
1/2 C. Tahini or Cashew Nut Butter
1/4 C. Earth Balance Margerine
1/2 C. Brown Sugar
3/4 C. Pineapple or Orange Juice
2 C. Dates, chopped
2 C. other Dried Fruits, chopped
1 C. Raisins, cooked, or steam to soften
1 tsp. Coriander
1 tsp. Cinnamon
1/2 C. Tapioca Flour
LET STAND IN FRIDGE several hours, or overnight
ADD: 2 C. chopped NUTS (pecans, hazelnuts, etc.)
4 C. Graham Cracker Crumbs or ground-up Granola
PACK into pans* and put in fridge to set
CREAMY CASHEW ICING
1 1/2 cups raw Cashews
1/2 cup filtered Water
2 tablespoons Maple Syrup (or Honey, if not vegan)
3 tablespoons Coconut Oil, Cocoa Butter or Ghee (if you are not vegan)
1 tablespoon organic Almond Extract
1/4 teaspoon Celtic Sea Salt
* I find that silicone pans work best for quick packing, easy removal of cakes, and fast clean-up
* I find that silicone pans work best for quick packing, easy removal of cakes, and fast clean-up
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