yeahbethany
11-14-2004, 09:42 AM
Here it is!!!!!!!! Don't worry, your SAD friends will love it! I'm taking it to the potluck this afternoon, I'll let you know if people have other suggestions.
BethanyÂ’s Savory Raw-style Thanksgiving Stuffing
1. First, soak the nuts: you are going to want 4 cups soaked almonds and 4 cups soaked Brazil Nuts (measured after soaking). So soak at least 3 cups of each, in separate bowls, in plenty of water, for 6-8 hrs. While this is soaking, make the marinated mushrooms.
2. Marinated Mushrooms
8 oz. crimini mushrooms, coarsely chopped
¼ c. extra virgin olive oil
½ tsp Celtic sea salt
Mix together in a large bowl, and let sit for a couple of hours, or until you are done soaking the nuts.
3. When the nuts are all ready to go, take 4 stalks celery and 2 leeks (white and light-green parts) and chop them fine in the food processor or by hand. Mix with the marinated mushrooms.
4. Now, no need to clean the food processor first. Process 4 cups of soaked almonds with 1 ½ cups water until smooth, set aside in a large bowl.
5. Process 4 c. soaked brazil nuts w/ 2 cups water until smooth. Add 1 tbsp celtic sea salt, and 2 tbsp sage, 2 tbsp thyme, 1 tsp turmeric, 1 tsp paprika, 2 tbsp marjoram, 2 tbsp rosemary, 1/4 teaspoon cayenne. (I used all dried herbs, but if you are using fresh, wait until you mix the veggies in to add these). Add 4 tbsp ground psyllium husks. Add more water as needed to keep the food processor going (I added up to 2 cups more!) DonÂ’t worry if it doesnÂ’t completely blend up, you just want to get it mixed well.
6. Now, put the contents of the food processor in the bowl with the ground almonds. Add the marinated mushrooms and celery and leeks. Roll up your sleeves, and mix with your hands as though you are kneading dough. Really make sure the ingredients are well incorporated. Add more herbs and salt to taste. It may need more salt, and it loves more sage, thyme, and rosemary! Cayenne, too, if you like it hot! If you have any fresh herbs, chop ‘em up and add them in now.
7. Form into loaves and place on mesh dehydrator screen (no teflex sheet needed). Dehydrate 10 hrs (overnight). Flip them, and dehydrate some more. You want the outside to have a crust and the inside to be moist. Serve with delight and warmth!
Let me know how you like it!
-Bethany =)
BethanyÂ’s Savory Raw-style Thanksgiving Stuffing
1. First, soak the nuts: you are going to want 4 cups soaked almonds and 4 cups soaked Brazil Nuts (measured after soaking). So soak at least 3 cups of each, in separate bowls, in plenty of water, for 6-8 hrs. While this is soaking, make the marinated mushrooms.
2. Marinated Mushrooms
8 oz. crimini mushrooms, coarsely chopped
¼ c. extra virgin olive oil
½ tsp Celtic sea salt
Mix together in a large bowl, and let sit for a couple of hours, or until you are done soaking the nuts.
3. When the nuts are all ready to go, take 4 stalks celery and 2 leeks (white and light-green parts) and chop them fine in the food processor or by hand. Mix with the marinated mushrooms.
4. Now, no need to clean the food processor first. Process 4 cups of soaked almonds with 1 ½ cups water until smooth, set aside in a large bowl.
5. Process 4 c. soaked brazil nuts w/ 2 cups water until smooth. Add 1 tbsp celtic sea salt, and 2 tbsp sage, 2 tbsp thyme, 1 tsp turmeric, 1 tsp paprika, 2 tbsp marjoram, 2 tbsp rosemary, 1/4 teaspoon cayenne. (I used all dried herbs, but if you are using fresh, wait until you mix the veggies in to add these). Add 4 tbsp ground psyllium husks. Add more water as needed to keep the food processor going (I added up to 2 cups more!) DonÂ’t worry if it doesnÂ’t completely blend up, you just want to get it mixed well.
6. Now, put the contents of the food processor in the bowl with the ground almonds. Add the marinated mushrooms and celery and leeks. Roll up your sleeves, and mix with your hands as though you are kneading dough. Really make sure the ingredients are well incorporated. Add more herbs and salt to taste. It may need more salt, and it loves more sage, thyme, and rosemary! Cayenne, too, if you like it hot! If you have any fresh herbs, chop ‘em up and add them in now.
7. Form into loaves and place on mesh dehydrator screen (no teflex sheet needed). Dehydrate 10 hrs (overnight). Flip them, and dehydrate some more. You want the outside to have a crust and the inside to be moist. Serve with delight and warmth!
Let me know how you like it!
-Bethany =)