Raw Stuffing

Raw Stuffing


  • 1 1/2 C dried mushrooms – shitake, portabello, mitake, oyster…
  • 1/4 C sesame oil
  • 1 T raw apple cider vinegar
  • 2 T miso – chickpea or non-GMO soy miso
  • 1 C butternut squash or zucchini – shredded
  • 1/2 C celery – diced
  • 1 3/4 C onion – diced
  • 1/2 t salt
  • 2 C walnuts
  • 2 C almonds
  • 2 t dry sage – minced
  • 2 t fresh thyme – minced
  • 1 1/2 T fresh rosemary – minced
  • 2 T fresh parsley – minced


  1. Whisk together apple cider vinegar, oil and miso.
  2. Add remaining ingredients (except for the nuts and herbs) to bowl and coat evenly.
  3. Allow mixture to sit at least 1 hour, preferably 3 hours or refrigerated overnight.
  4. *Transfer mixture to seed milk bag or sieve and strain off juice most of the juice. DO NOT DISCARD, this will be added to your gravy recipe.
  5. Pulse nuts and herbs in food processor to break into small pieces.
  6. Add marinated veggie mixture to food processor and pulse in.
  7. Best served warmed in the dehydrator for 1-2 hours at 120F.




About larissaville

i like to dance, sing, and play

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: