17 Nov, 2009
Holiday Stuffing (A Raw Vegan Recipe for Anyone’s Thanksgiving or Sunday Dinner)
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.
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!
Recipe for: Holiday Stuffing
(A Raw Vegan Recipe for Anyone’s Thanksgiving or Sunday Dinner)
- 1-1/2 cups finely chopped portabella mushroom (about 1 large cap)
- 1/4 cup finely chopped celery
- 1/4 heaping cup finely chopped apple
- 1 tablespoon fresh cranberries, minced
- 1 teaspoon finely chopped fresh thyme leaves (none of the twiggy parts)
- 1/2 teaspoon (heaping) minced fresh garlic
- 1 teaspoon (heaping) minced red onion
- 1 tablespoon cold-pressed olive oil
- 1/4 teaspoon quality natural salt
Toss all ingredients in bowl until well-combined. Warm mixture in dehydrator or in bowl on pan in over (on “warm” with the oven ajar) either just to take the chill off, or until it is warm to the touch (bowl and oven rack should all be comfortable to touch with your bare hands – we’re just adding warmth and melding flavors, not cooking).
Serve as a side dish, or enjoy as the main event. [/private]