Last Thursday, I attended a cooking class at Home Healthy Market with my 2 favorite RAW VEGAN chefs in town – Rian and Ami. The theme of the evening was Thanksgiving of course! My favorite dish was this raw stuffing… The crunch of the pecans and savory cauliflower, celery, onions and carrots is just dynamite! Everyone one in the class oooooed and awwwwed all over this dish. I was really really impressed with it – so impressed that I had to share it with all of you!
If you have never taken one of these classes at HHM – I highly recommend it – I learn something new every time and I always leave with a pretty full belly!
$5 bucks for a healthy & nutritious cooking class is an absolute steal, don’t you think? This just might be one of the best kept secrets in town…Oh no… If the next class gets crowded because I let the cat out of the bag – Nobody better take my seat in the front row. I mean it.
Enjoy the recipe! If you make this – I want to hear about it!
- 8 cups of pecans soaked for 2 hours, then ground coarsely
- 4 cups cauliflower shredded to consistency of rice
- 2 cups carrots diced
- 1 cups onions diced
- 2 cups celery diced
- 2 tbsp extra virgin olive oil
- 1 tsp truffle oil
- 2 tbsp dried or fresh rosemary minced
- salt & black pepper to taste
- Combine all ingredients into a large bowl and mix
The stuffing recipe was inspired from Pure Food & Wine’s Sarma Melngailis’ book “Living Raw Food”
Just seeing this picture again makes my mouth water …. Crunch Crunch Crunch… YUM!
Raw Pumpkin Pie made with Carrots in the Vitamix…
Rian making Marinated Kale Salad…
Our Raw Thanksgiving Meal – Raw Stuffing, Marinaded & Dehydrated Mushrooms, Marinaded Kale Salad, and Pumpkin Pie
Next recipe to come…Pumpkin Ice Cream Cake…oh yeah.