It’s true, I stated last week, that I hate Thanksgiving stuffing. However, putting all hate aside, I decided it was time to face my fears and recreate this (gag-inducing) food in a raw format.
While the outcome was chocked full of flavor (this might just be the beginning of an amazing raw burger), it’s appearance left little to be desired. For starters, Green Acres stopped carrying golden raisins, so instead, I was forced to buy the traditional purple ones (something I never do). This small switch, created one large problem… Duh duh duh… poo poo colored stuffing I kid you not – just look below.
I also took this stuffing to a meet-up this weekend, which was sort of a tricky dish to carry. Mistake number two: Not dehydrating it in a shallow dish. Instead, I dehydrated it on trays, mixing every few hours (I was nervous it would over dehydrate).
And lastly, it needed a breading. See, this is the great thing about meet-up’s – not only do you get to socialize with amazing people, BUT, you also get heaps of inspiration! For example, Loran brought an amazing stuffing, but he, had a breading on top – which made all the difference in the world. So, for Thanksgiving next week, I plan on re-making this, but with a breading on top. I think that will round out the dish just perfectly (faux breading, of course).
On a happy note: The cranberry + apple + plum dressing that accompanied the stuffing was well received by all!
1.5 C Pecan meal (soaked, dried, ground)
.5 C flax meal
.25 C flax/hemp oil (I use half and half)
.25 C tamari
2 cloves garlic
1 C dried apple (or 2 fresh, chopped apples)
2 tsp sage, thyme and rosemary
1 tsp coriander, basil and sea salt (each)
.5 tsp kelp, cumin, chili powder, turmeric, oregano, pepper and ginger (each)
.25 tsp cayenne pepper
10 C chopped portabella mushrooms
2 stalks of celery, chopped
1.5 C raisins
1.5 C chopped walnuts (soaked, dried, chopped)
Combine first set of ingredients in a food processor and process until fine (this may require a bit of water). Once processed, combine all ingredients in a large bowl and mix well. In a shallow dish, spread stuffing mixture (keep under 1″ high). Dehydrated 12 hours at 105 degrees.
Cranapple Plum Dressing
1 C fresh cranberries
.5 C plum pulp
.5 C apple pulp
2 T lemon juice
.5 C maple syrup
1 heaping T Lecithin powder
Combine all ingredients in a high speed blender and blend until smooth. The Lecithin powder will help thicken the mixture in the refrigerator.