Feels like its been years since I last posted. To tell you the truth though, I simply have not had the time, energy, or even recipes to post! It’s been CRA-ZY over here. All in a good way though. Since starting my Health Coaching Program, I have been spending pretty much all free time studying, reading, researching, and then trying to preach what I teach, ya ya!! I’m loving the school and I cannot wait to share stuff with ya’ll, but for the next couple months, it’s going to be slowly released. See, I’m learning a lot about TIME MANAGEMENT. Oh my, and in order to teach it, I have to be better at it myself, which it taking a lot of practice. I’m getting there though, and the more I practice good time management, the less stressed, more in control, and happier I feel.
Ok so enough about me and my nutty life. I just could not let such a wonderful holiday pass without some yummy food posts! Even though I don’t eat meat (let turkeys live!!), this is still one of my favorite holidays. I absolutely love the Holiday Season, the smells, the family and friend time, the music, the coziness, the shopping, the cheer…I could literally go on for hours. Since Thanksgiving kicks it all off, well I’m a fan!
I have a couple posts today and tomorrow coming at you! A couple of my favorite sides, that are of course lightened up and vegan, without losing any of that “traditional” delicious flavor. Here’s a hearty, super easy Stuffing that passed the test, even with the carnivores
Vegan Italian Stuffing:
- Whole grain bread (I used Ezekiel sprouted whole grain)
- Vegan “butter”, several tablespoons
- 9-10 oz crimini sliced mushrooms (come in about 6oz baskets, I used 1 1/2 baskets)
- 3 celery stocks, thinly sliced
- 1 medium onion chopped
- 1 green apple, cored and chopped into cubes
- 2 vegan Italian “sausage” – I use this brand
- about 8 fresh thyme sprigs, leaves removed
- about 8 fresh sage leaves, finely chopped
- 2 1/2 (+/-) organic vegetable broth
- Parsley for garnish
- Heat oven to 350.
- Slice up bread into small cubes, about an inch or smaller. Spread on baking sheet and cook in oven for 20 minutes, until toasty. Remove and place in large bowl.
- While bread is toasting, melt 2 tablespoons of butter in large skillet. Add mushrooms and large pinch of salt, coat evenly, and cook until juicy and tender, about 6-8 minutes.
- Add celery, onion, apple, sausage, thyme, another tablespoon or 2 of “butter” and a little more salt. Cook for a few more minutes, until veggies are tender.
- Add sage and broth. Combine then pour over bread in the large bowl. Top with some fresh parsley.
- Spread into a medium baking sheet, bake for about 40 minutes, remove, cool slightly, and Enjoy!!
What are some of your favorite Thanksgiving recipes?