In our Raw Foods Class this week we were talking holidays. Our tasting included one of my all time favorite recipes from one of my all time favorite sites. I love this for the holidays and it is my main part of the meal and I leave the table feeling full of holiday cheer!
Holiday Stuffing Fantasy is the title of the recipe by Joz on Raw Freedom Community. It is hands down a winner. I love it paired with Sioux’s Waldorf Salad or Cranberry Apple Relish in Eating Without Heating when cranberries are in season.
1 1/2 c. soaked almonds
4 stalks celery, chopped
1 apple, chopped
1/2 onion, chopped
2 large cloves garlic
1 medium portobello mushroom
3 TBS flax meal
1 TBS Nama Shoyu soy sauce
1/2 tsp sea salt
1 tsp salt-free Spike
1/4 bunch fresh sage, minced or 1/2 tsp dried
1/4 bunch fresh thyme, minced or 1/2 tsp dried
1/4 tsp kelp powder
1/2 c. raisins
1/4 c. chopped walnuts
Soak almond 8 hours or overnight. Drain well and rinse.
Place almonds in food processor and puree until they become meal.
Add onion and garlic. Process until well minced.
Add apple and process to small chunks.
Remove ingredients from food processor and place in large bowl. Add the rest of the ingredients to the bowl and mix well.
Make into a loaf or patties and dehydrate at 105 degrees until crunchy on the outside and moist on the inside about 8-12 hours.
It is well worth adding the fresh herbs to the dish. They really add a lot of fresh flavor and look pretty. Instead of Braggs, I always use wheat free tamari and in place of the Spike, I use Herbamare. Otherwise, I follow the recipe as is.
I like this dish warm or cold right out of the fridge. Really I like this dish here, there or anywhere! I will often double the recipe because it tends to go rather quickly in my house. It will also freeze just fine if you want to stash some away for later.