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Raw Vegan Stuffing with Wild Mushroom Gravy

raw vegan stuffing

Christmas is right around the corner, already! and maybe you have not planned your dinner, or maybe you are going to a party and need something good, easy and nutritious to balance the craziness of the season!  So here I propose a great raw vegan stuffing with the gravy in tow if you like.

Merry Christmas from The team of East West Holistic!

Stuffing

Ingredients:

  • 4 cups of mixed nuts of your choice ( almonds, pecans, walnuts, pumpkin or sunflower seeds, raw and alive)
  • 1/2 cup diced celery
  • 1 cup grated butternut squash
  • 1 grated apple
  • 1/2 diced red onion (optional)
  • 1 or 2 cloves chopped garlic (optional)
  • 1/2 cup grated carrots
  • 2 cup fresh chopped mushrooms(like oyster, portabellos etc…)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp dry sage
  • 2 tsp fresh or dry thyme
  • 1 tsp fresh or dry oregano
  • 1 tbsp chopped fresh rosemary
  • 1/2 cup fresh chopped parsley
  • 2 or 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 2 tbsp chick pea miso

Directions:

December 23, evening (on the first day of Christmas)

  • Soak your nuts and seeds before going to bed, and let them sit on your counter all night

December 24, morning (second day of Christmas)

  • Now it is time to place them in the dehydrator at 105º or in your oven on the lowest setting with the door ajar for about 3 hours or till dry.
  • You can chop your vegetables and herbs(reserve the parsley) by hands or pulse them in your food processor for easiness (careful not to pulse too much water out of it)
  • If too watery drain in a milk bag (reserve for the gravy); you want your veggies to be dry.
  • Better chop the mushrooms by hand, and grate the apple
  • Whisk olive oil, vinegar, salt and miso in a large bowl and fold with the vegetables
  • Place in a glass dish, covered with plastic wrap, into your dehydrator, and let it stay till the next day.

December 25 (last day, yeah! it’s Christmas!)

  • Now get the vegetables and nuts out of your dehydrator.
  • Grind the nuts into small pieces in your food processor and mix with the vegetables; add the parsley
  • If the veggies are too wet, drain a little before adding the nuts (you are not making a soup!) and check the seasoning please!
  • Put it back into the dehydrator uncover and let it stay there until serving time.

Gravy

I like to use dry shiitake mushrooms because of their great flavor.

Ingredients:

  • 2 cups of dried shiitake mushrooms
  • 1/2 cup soaked raw cashews (2 hours)
  • Juice reserved from vegetable stuffing
  • 1 to 2 cups of water or you can use almond milk for a more silky gravy
  • 2 tbsp tamari
  • 1 tbsp chick pea miso
  • 1½ tsp apple cider vinegar
  • 1 tbsp dried sage
  • 1 tsp smoked paprika

Directions:

  • The day before Christmas soak your shiitake mushrooms to rehydrate them (you can do that in the evening and let them soak all night or at least 2 hours in warm water if you forgot)
  • Christmas morning take ½ cup of the shiitake and slice them thin, coat with 1 tsp of the tamari and place in the dehydrator for 2 hours at 105° (reserve)
  • Now place everything else in a blender with juice and 1 cup of the water, cream for at least 1mn or till the mix is very smooth. If too thick add more water to desired consistency. Check seasoning, fold in the reserved mushrooms and keep warm till serving time.
  • You can add more fresh parsley when serving.

BON APPETIT!

Didier Cuzange

Chef Didier Cuzange has over 30 years’ experience in the restaurant business, with a French culinary background and extensive cooking and teaching experience; his love for food is reflected in his creation of a wholesome, healthy cuisine that is also tantalizing to the palate and senses. His new ebooks, What's for Breakfast?,Where is the Calcium?, and Spring Cooking | Liver Cleansing are now on sale!

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