Raw Stuffing

IMG_7733I absolutely love Thanksgiving stuffing.  For as long as I can remember, my family enjoyed Stove Top stuffing for the holidays.  For my first holiday season as a vegan, my holiday meals didn’t feel complete without my beloved stuffing.  Thankfully, I discovered raw vegan stuffing through Kimberly Snyder, my health and nutrition guru.  I adapted her recipe by changing up and adding a few other herbs and spices.  I also made my version lower in fat by reducing the amount of oil and adding a vegetable stock (ok, that’s not fully raw) or filtered water (this is raw!) instead!

After reading the Food Babe’s article highlighting what toxins may be hiding in typical American Thanksgiving feasts, I was thoroughly disgusted.  I actually don’t miss Stove Top stuffing one bit!  Why would I subject my body (and the bodies of my loved ones) to toxic food when I can make non-gmo, nutrient-dense, better-for-you versions myself?  And they’re so easy to make, too!

I am so happy that I can now enjoy my raw stuffing and share it with everyone!  This recipe isn’t just for the holiday season, it can be enjoyed year-round as a side dish, added to a salad, or stuffed into lettuce wraps!

One bite of this stuffing and you will be in disbelief at how much this tastes just like Stove Top stuffing!  It truly is amazing how good this is!!

My friend, Jasmine, and I created a bountiful Thanksgiving feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes!  We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration!  We hope you include this recipe, as well as our other recipes, on your holiday tables!

Please make sure to tag us on Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan Twitter: @yvonnemrod  @sweetsimpleveg 

and hashtag #SweetEclecticThanksgiving #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

 

IMG_7736

Raw Stuffing
Servings: 4-6
Time: 20 minutes
Diet: V, GF, SF, SRF, R

Ingredients

½ cup almonds, soaked overnight and rinsed well
1 1/2 cup pecans
1 cup carrot, chopped into ¼” pieces
1 cup celery, chopped into ¼” pieces
1/3 cup sweet onion, chopped into ¼” pieces
¾ cup crimini mushrooms, chopped
¼ tsp turmeric, ground
2 tsp parsley, chopped
1 ½ tsp rosemary, chopped
1 tsp thyme, chopped
½ tsp oregano
1 tsp sage
½ tsp freshly ground black pepper
1 Tbsp cold-pressed olive oil
½ tsp coconut vinegar (or apple cider vinegar)
3-4 Tbsp vegetable stock (or filtered water)
1/8 tsp sea salt

Directions
1. Process the soaked almonds and pecans in the food processor until they are chunky and not too fine.
2. Pour the nuts into a large bowl, then add the remaining ingredients, and mix well.
3. Cover and refrigerate until serving.

 

Share on Facebook

Quinoa Stuffing

_MG_2207When Jasmine and I first discussed putting together a Thanksgiving feast to share with you all, the first thing she said was, “I have a quinoa stuffing and mushroom rice recipe!”  She made this stuffing last year for her family and everyone enjoyed it.  I’m not surprised since I know she’s a great cook!

Interestingly, as we were cooking away in the kitchen, Jasmine’s aunt stopped by, tasted the stuffing and said, “this tastes like fried rice!”  Since I like to use quinoa as a rice substitute, I thought maybe the quinoa just reminded her aunt of rice.  Finally, when I tasted the stuffing myself, I actually agreed with her aunt.  However, this dish has a holiday flair with the dried fruit, sweet potato, herbs, and pecans.  It is delicious!

My husband doesn’t typically like quinoa, but with all of the different flavors in this quinoa stuffing, he really enjoyed it!  This oil-free, high protein, and nutrient-dense stuffing is sure to please!

Jasmine and I created a bountiful feast for our readers to enjoy, which consists of 13 deliciously tantalizing recipes!  We’re referring to this collection of recipes as our Sweet Eclectic Thanksgiving celebration.  We hope you add this dish, as well as many of our other recipes, to your holiday tables!

 

Photo Credit: Jasmine Briones

Please make sure to tag us on Instagram: @yvonne_deliciously_vegan  @sweetsimplevegan Twitter: @yvonnemrod  @sweetsimpleveg 

and hashtag #SweetEclecticThanksgiving #MyEclecticKitchen if you recreate any of our recipes!  We would love to see your photos and Thanksgiving feasts!

Quinoa Stuffing
Servings: 4-6
Time: 40 mins
Diet: V, GF, SF, SRF
By: Jasmine Briones / Sweet Simple Vegan

Ingredients
4 cups vegetable stock
2 cups quinoa
1 bay leaf
2 cups diced sweet potato
2 small zucchinis, cut into 1-inch cubes
1 bunch green onions, chopped
2 stalks celery
1 medium white onion, diced
¼ cup diced dried apricots
¼ cup dried cranberries
¼ cup chopped fresh parsley
Juice of ½ a lemon
1 garlic clove
1 Tbsp fresh sage, finely chopped
¼ cup toasted pecans
sea salt, as needed
freshly ground black pepper, as needed

Directions
Quinoa:
In a medium saucepot bring 1¼ cups of vegetable broth to a boil. Add the quinoa and bay leaf, salt, pepper and stir. Set to low heat and simmer with a lid on for 10 minutes. Turn off the heat (do not lift lid!) and allow the quinoa to steam for 10 minutes.

Vegetables:
Heat ¼ cup vegetable broth in a pan over low heat. Add in the celery, white onion, garlic and sage. When fragrant, add in the sweet potato and zucchinis and cook covered for 5 minutes. Then remove cover and cook until slightly browned. If necessary, add more broth, but you want it to cook until almost dry (but avoid burning!).

Assemble:
Preheat your oven to 375 degrees.
Mix the quinoa with the veggie mixture together and the last ½ cup of vegetable broth. Place into an oven safe dish and bake for 20 minutes.
Remove from the oven and cool for 10 minutes. Add in the green onions, apricots, cranberries, pecans, parsley and lemon. Toss to combine.

Share on Facebook