There are no pineapples in this dressing — good news for anyone like myself whose tongue is sensitive to the acidity of foods like pineapple! Instead, apples and cold-pressed coconut oil combine to create a mild, sweetly-savory dressing that just a “blush” of garlic.

Yep, garlic! Goes great with this flavor combo. I used this entire recipe for a huge double-salad to serve two people. There’s only 1 tablespoon of coconut oil for the whole batch, about 1-1/2 teaspoons per person, but with the metabolism-stimulating, weight-loss, immune system-enhancing, and energizing properties of coconut oil, I wouldn’t feel in the least guilty if I ended up scarfing the whole thing. And you can see from the photos that the dressing on the greens is very light — great for weight watchers!

I had serious energy to burn after this meal. I served the dressing over a mix of baby “spring” greens with red pepper, apples, and sliced onions. Simple. Juicy. Colorful. And very satisfying.

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Heavens to Betsy, did I enjoy this! For those of my readers who, like me, find salvation in savory, meaty-tasting raw/living food dishes, add this one to your list! Like this other meaty, super-satisfying mushroom recipe, which was life-changing for me and for a few others who were greatly helped by its steak-like flavor, this Mushroom-Pecan “Salsa” has got some kick-butt, rib-sticking flavor.

And as great as it is the day you make it, it’s even better the next day! How many raw food recipes can you say that about? I can’t tell you how much I appreciate being able to hit lunchtime the next day and to open the fridge and there was a great meal just waiting for me, which I enjoyed with organic tortilla chips and a side salad.

It’s made with raw almond butter and cold-pressed olive oil, can be made with any kind of mushroom (though it was just awesome with simple organic white buttons), and with the raw pecans, has nice crunch and real “chew”. The taste is mellow, soothing, savory, delicious as a dip for raw chips or organic tortilla chips, and would be a great quick “rawish” feast with toasted Ezekiel bread. And could make for a sensational “raw burger” in a lettuce wrap for hard-core raw foodies.

I included some serrano chiles, and the dish allows the flavor of the chile to come to the forefront, so you can play with that using your favorite peppers. Use sweet peppers, jalapenos, chipotles… whatever you have on hand.

This batch went quickly because I wasn’t the only one dipping into it… my nearly-70 mom loved it.

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This Holiday Stuffing recipe has all the classic hallmarks of classic breaded Thanksgiving stuffing, flavored with apples, celery, onion, a bit of cranberry, and seasoned with thyme. And it’s warm, as well… or at the very least, you can easily take the chill off the fresh ingredients.

The difference here is, it’s juicy, there is no bread in it, and uses portabella mushroom as the main body of the dish. You can eat the entire recipe without finding yourself in a carbohydrate-induced coma afterwards! And it’s delicious enough to enjoy as your main course, as well.

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Raw Vegan Thanksgiving Menu for a Delicious Feast!

Looking for a resourceful raw vegan menu for Thanksgiving? Make this stuffing recipe with fresh raw Cranberry Sauce, a nice Cranberry Cocktail for refreshment, and my two favorite chopped salads (Kale/Portabella With Creamy Garlic Macadamia Dressing and Chopped Savoy Cabbage With Tomato and Almond Butter), and enjoy with a nice stack of raw dehydrated flatbreads, some toasted Ezekiel bread, or organic tortilla chips (for those enjoying a “rawish” feast).

Am telling you… that line-up will have you bowled over with flavor and satisfaction, and you certainly will not be missing the carb-fest of a regular Thanksgiving meal!

Thanksgiving feasting can be healthifying and energizing as well as wildly tasty and filling!

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