Stuff yourself with Stuffing Part 2 – A Vegan Thanksgiving

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!

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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.

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Enjoy the recipe!  If you make this – I want to hear about it!

Food Babe's Raw Stuffing Courtesy of Ami @ Home Healthy Market
 
Prep time
Total time
 
Serves: 15 - 20
Ingredients
  • 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
Instructions
  1. Combine all ingredients into a large bowl and mix
Notes
Makes approximately 15-20 servings and stays fresh in an air tight container for up to 3 days. Warm in a dehydrator or serve at room temperature. ***Please buy all organic ingredients if possible***

 

The stuffing recipe was inspired from Pure Food & Wine’s Sarma Melngailis’ book “Living Raw Food”

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Just seeing this picture again makes my mouth water …. Crunch Crunch Crunch… YUM!

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Raw Pumpkin Pie made with Carrots in the Vitamix…

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Rian making Marinated Kale Salad…

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Our Raw Thanksgiving Meal – Raw Stuffing, Marinaded & Dehydrated Mushrooms, Marinaded Kale Salad, and Pumpkin Pie

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Next recipe to come…Pumpkin Ice Cream Cake…oh yeah.

XOXO,

Food Babe

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4 Responses to “Stuff yourself with Stuffing Part 2 – A Vegan Thanksgiving”

  1. Veena

    It is so ironic that how I was always finding ways to have a Thanksgiving without meat all these years! And, now my baby would eat all these veggies!!
    Love
    Mom

    Reply
  2. Kelly Robinson

    I just made this and it is delicious!

    Reply
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