Raw Stuffing

Raw Stuffing

Ingredients

  • 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

Instructions

  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.

Source

http://livefoodexperience.dreamhosters.com/WordPress/whats-happenin/

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About larissaville

i like to dance, sing, and play

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