Raw Cranberry Sauce

Raw Cranberry Sauce | @HipVegetarian

Raw Cranberry Sauce | @HipVegetarian

Here’s a quick Thanksgiving Recipe gift for you all: Raw Cranberry Sauce.

I made this recipe a few years ago and never could find it again. Then just this morning I realized it was the same cooked Recipe from Williams Sonoma, just slightly modified.  This sauce is a heavenly twist on the traditional cranberry sauce out of a can.

Raw Apple-Orange Cranberry Sauce

1/2 Orange
2 Tbls Orange Juice
1 Tart Apple (Granny Smith / McInstoch / Pippin)
3 cups, Fresh Cranberries (12 oz)
1 1/4 cup, Sugar
1/2 tsp. Ground Cinnamon
1/4 tsp. Ground Cloves

Remove skin from the apple, and core in to 8ths. Remove stem from orange on the outside. Rinse and check cranberries for firmness.

Throw everything into a food processer and blend untill you have the consistancy you like. And yes, that even include the orange peel!

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Vegetarian Thanksgiving Menu Ideas

Thanksgiving is upon us and if you’re like me, you haven’t even made a menu yet.  So this morning, I’ve been hastedly collecting ideas off the net and creating a Pinterest Thanksgiving Board for collecting.

So far my narrowed list below is still too long. So what do you think I should keep or delete for the big day of Thanks?

Honeycrisp Apple and Parsnip Soup

Honeycrisp Apple and Parsnip Soup

Apple Orange Relish from Williams Sonoma

Apple Orange Relish from Williams Sonoma

Mashed Cauliflower with Macadamia Nuts

Mashed Cauliflower with Macadamia Nuts

Pear, Gorgonzola & Candied Pumpkin Seed Salad via @HipVegetarian

Pear, Gorgonzola & Candied Pumpkin Seed Salad via @HipVegetarian

Butternut Mac-n-Cheese. Well’s Vegetarian Thanksgiving 2012

Butternut Mac-n-Cheese. Well’s Vegetarian Thanksgiving 2012

Honey Roasted Squash via Oprah.com

Honey Roasted Squash via Oprah.com

The Best Brussels Sprouts via @HipVegetarian

The Best Brussels Sprouts via @HipVegetarian

Squash and Spinach Lasagna. Well’s Vegetarian Thanksgiving 2012

Squash and Spinach Lasagna. Well’s Vegetarian Thanksgiving 2012

Roasted butternut & feta Wellington via BBC Good Food.

Roasted butternut & feta Wellington via BBC Good Food

Honey-Almond Tart with Orange Mascarpone via Vegetarian Times

Honey-Almond Tart with Orange Mascarpone via Vegetarian Times

Sinless Sticky Toffee Pecan Pudding via @vegnews

Sinless Sticky Toffee Pecan Pudding via @vegnews

For more menu ideas for Thanksgiving 2012, visit my Pinterest Board, or follow me on Facebook and Twitter to see what’s happening in the Hip Vegetarian’s kitchen as the big day approaches. You never know when disaster might strike!

Thanksgiving

I missed my Wordless Wednesday post yesterday because I’m at my parents’ house who live in the country. Their internet service is lacking, to say the least. I joke that they can’t get decent internet service because the cows eat the cable — a joke that our friends believed when we were kids on why we didn’t have cable TV.

Republic, MO prices

Yesterday I was in town shopping for groceries with my Mom when we came across the most beautiful sweet potatoes for 19 cents each. My Mom asked, “Have you ever seen sweet potatoes at such a low price?” I’m not sure what sweet potatoes are costing in San Antonio, but it did seem worth a photo.

Our Thanksgiving Day is rather low-key this year. My sisters are both working today so we’ll have our family celebration tomorrow. We’re all still in our pajamas because the weather is below freezing. However this Thanksgiving has already beaten last year’s — hand’s down. Last year my then 18 month old had the full-blown flu.

So today, even with the cold temps, nobody is sick. And for that I am thankful.

A Cornucopia of an Idea

Click on image to watch the video on how to assemble this elegant puff pastry.

A lot of my friends are passing recipes back and forth on Facebook for Thanksgiving.
Here’s a simple and elegant idea for serving your vegetables, compliments of Vegetarian Times — Thanksgiving Roasted Vegetable Cornucopias.
I think I just might have to accept the challenge and try this idea. How unique.

The Pumpkin Pie Alternative

Photo taken by thehipvegetarian

One of my inspirations for sharing recipes comes from a high school friend Valerie over at her 29 Days of Pumpkin blog.  Valerie has an ambitious month by committing to make a pumpkin recipe everyday until Thanksgiving.  She’s a trooper since no one else in her family likes pumpkin. Between you and me, they are missing out!

Here’s a recipe that I tried from her Day 5 Post — Gooey Butter Cake.

If you caught My Sunday Confession you would have read that I’m not a fan of pumpkin pie.  Though this recipe reminds me of pumpkin pie, it’s much better reincarnated as a cake.  I prefer to think it’s the cream cheese.  My theory is you can never go wrong with cream cheese.

In fact when I make this recipe again, I think I will place a cream cheese/sugar mixture between the cake batter and the filling.  Make it a three layered cake.  In my mind I can already taste it.

Gooey Butter Pumpkin Cake

Cake Bottom:
1-18.25 oz package yellow cake mix
1 large egg
8 Tbsp butter, melted

Filling:
2 cups grated raw pumpkin
1-8 ounce package of cream cheese,
softened
3 large eggs
1 tsp vanilla
6 Tbsp butter, melted
1 3/4 cup box powdered sugar
1 tsp cinnamon
2 tsp pumpkin pie spice
1/4 tsp salt

Garnish
1/4 cup powdered sugar, sprinkled on
top of each square of cake
1 dollop of fresh whipped cream per
serving

Preheat oven to 350 degrees F. Place raw pumpkin in bowl and cook in microwave
for 5 min. Drain out excess water. Set aside.

Make cake by mixing cake mix, egg and butter. Lightly grease a 13 x 9 inch baking
pan, and pat cake mixture into bottom of pan. Set aside.

In a large bowl, beat the pumpkin and cream cheese until smooth. Add vanilla, eggs, butter and beat. Mix dry ingredients of powdered sugar, cinnamon, salt, and pumpkin pie spice and add to cream cheese mixture. Mix well.

Pour mixture over cake batter and spread evenly. Bake for 35-45 , and be careful not to overcook as the center should be soft and gooey, as the title describes. Cut into squares and sprinkle heavily with powdered sugar. Place 1-2 pieces per plate for serving,and dollop fresh whipped cream in center.