Yes, another stuffing recipe, but with a twist. In keeping with the hearty, rich flavour you crave for in most meals this time of year, I managed to make a stuffing that tastes fantastic and is good for you as well. The recipe includes nothing but healthy goodness in each ingredient. You can’t go wrong giving this GLUTEN-FREE, VEGAN dish a try for Thanksgiving.
It’s been a crazy week and experimental cooking was high on the list of priorities. I have been busy training, blogging and running this household for the past few months that I was yearning to get back into creating new and healthy dishes. Although I am currently on a temporary hiatus from running since my unremitting heel pain refuses to stand down. Oh, and when I say “hiatus from running”, I mean a 3 miler every other day just to stay fit. I like to call it my therapy session and it helps keep some sanity in my otherwise insane life I have fortuitously created. However, I do thrive in the chaos. So, I am determined to win this heel battle once and for all with the help of Dr. Richard Braver. Finally, I will be able to start training for the Boston Marathon and enjoying the beautiful weather this time of year.
As I mentioned in my previous post, stuffing is one of those dishes that is quite interchangeable. After experimenting with my first recipe Easy Gluten-Free, Vegan Stuffing with Cranberries, I decided to make some modifications and eliminating bread all together was one of them.
Replacing rosemary with thyme, cranberries with butternut squash, pine nuts with pecans, bread with rice/quinoa, I have come up with a much healthier version of stuffing and the flavour combination is divine. Take it from me, I just made enough stuffing to feed an army playing around with all these lovely ingredients.