Thanksgiving Stuffing (or anytime)

 1/4 cup walnuts, soaked 6 hours and rinsed

1/4 cup almonds, soaked 6 hours and rinsed

1/4 cup pecans, soaked 6 hours and rinsed

½ cup sprouted wild rice (*see directions below)

1 garlic cloves, peeled and chopped coarse

1/2 Tablespoons fresh sage

1/2 Tablespoons. fresh oregano

1/2 teaspoon fresh rosemary

3 Tablespoons fresh parsley

1/4 large red onion, coarsely chopped

1-2 stalks celery, coarsely chopped

1/2 apple, chopped fine by hand

¼ cup raisins

1/4 cup water

Himalayan sea salt to taste

Freshly milled pepper to taste

1. Soak nuts in separate bowels and cover each with water.

Soak for at 4-6 hours. Drain soaking water, rinse nuts with fresh water and set aside.

2. In food processor, pulse chop garlic and herbs until finely mixed. Remove mixture into a mixing bowl.

3. Pulse each of the nuts separately until small coarse pieces and place in mixing bowl with herbs.

4. Place celery in the food processor and coarsely chop.  Add to mixing bowl.

6. Place the onion in the food processor and coarsely chop. Add to mixing bowl

7. Pulse chop sprouted wild rice until small pieces, and add to mixing bowl.

Mix well together and adjust seasonings. Warm in dehydrator for 1-2 hours.

Tip. Add anything you like to the stuffing that reminds you of cooked stuffing you use to like. Mushrooms, different seasonings, chestnuts, etc.

*To sprout wild rice, Place ½ cup dry wild rice in a mason jar. Fill with water, put the lid on and place jar in dehydrator overnight at 110 degrees. Leave in overnight and in the morning the rice will be sprouted. Rinse and use for stuffing. Can be kept in refrigerator for a few days, or freeze for longer period of time.

Mashed Parsnips and Cauliflower

A delicious replacement for mashed potatoes.

½ cups cashews, soaked 3–4 hours

½ cups parsnip, peeled and cut into 2–3 inch pieces.

1 ½ cup cauliflower, cut into pieces

Juice of 1/2 lemon

Himalayan sea salt

1 tablespoon extra-virgin olive oil

1 small clove of garlic or scant amount of garlic powder

2 tablespoons of nutritional yeast (not raw)

1/2 cup filtered water

1 teaspoon gluten free Tamari

1 teaspoon truffle oil or pinch of truffle salt (optional)

Freshly milled black pepper

Place all ingredients except truffle oil in the food processor and chop fine. Add water to make a smooth, thick mixture.

Transfer mixture to a high-powered blender and blend until smooth, adding a little water at a time if necessary to keep blender spinning, use blender tamper to push down. Mixture should be the consistency of smooth mashed potatoes.

Tip: Add truffle oil or salt, or other herbs, to taste.

Tip: Cauliflower and parsnip can be placed in separate mason jars and filled with water.  Covered jars and place in dehydrator over night at 105 degrees. This will soften them for a smoother finished texture. (optional)

All parsnips taste differently, some sweet, some more bitter…you can substitute with jicama, or add more cashews to the cauliflower.

Shiitake Mushroom Gravy

1 cup mushrooms, sliced

1/2 cup olive oil

1 tablespoon Nama Shoyu, gluten free Tamari, or Braggs

1 tablespoons Agave or sweetener of choice

Wipe mushrooms clean with a damp paper towel and remove stems.  Cut mushrooms into chunks and place in a mason jar. Fill with water and put the lid on. Dehydrate overnight at 110.  Remove mushrooms from jar and place in a bowl. Whisk oil, tamari and sweetener and a drop of mushroom soaking liquid to make a marinade. Pour on top of mushrooms. Let sit 20-30 minutes.  (if you do not have a dehydrator, leave the overnight step out.)

In Blender add:

Mushrooms and marinade

1/3 cup almond milk or water

¼ cup white wine, or 1/8 cup dry sherry (both optional)

1 clove garlic, chopped

2 tablespoons shallot (optional)

1/8 cup fresh parsley

1/8 teaspoon fresh rosemary, finely chopped, or a pinch of dried

½ teaspoon poultry seasoning

1 tablespoon lemon juice

2 tablespoons fresh chopped sage, or 1 tablespoon dried

Himalayan salt to taste

Freshly milled pepper to taste

Blend until smooth adding more almond milk or water to make a smooth thick consistency.  Gently heat in a pan on the stove to body temperature, or place in dehydrator to warm.

For chunky mushroom gravy, reserve some of the mushrooms to mix in by hand after blending.