vegan cherry brownies, written by my new-at-the-time pal Jessica Murnane from One Part Plant. I had recently discovered Jessica's website and as I mentioned, became obsessed with it, stalked her, and then asked if she could put together a special recipe for Bubby and Bean readers. Well today I'm thrilled to welcome Jessica back to share another amazing plant-based recipe with you all. This stuffing is perfect for Thanksgiving and the holiday season in general, especially if you're looking for ways to enjoy your favorites without sacrificing your health. It's also officially the very first recipe in her brand new 'Planticized' Series. Enjoy! xo, melissa
I am so excited to launch my new PLANTICIZED series here on Bubby and Bean. The concept is pretty simple: I find a recipe that I want to eat, and then make it plant-based so that I can!
Since changing my diet, it's been important to me to not limit myself to just looking at vegan and vegetarian recipes. Sometimes a recipe that you think you "can't" have just needs a tiny tweak to make it into something you can. Maybe it's swapping flax meal for eggs (they make a great egg replacer) or subbing a natural sweetener instead of using the white stuff.
I found this recipe by Top Chef Masters Champ Douglas Keane in People magazine (yes, I like to know what The Royals are up to). And how could I resist a cheesy stuffing with sun dried tomatoes? Yum. I replaced the white bread with sprouted and then whipped up a cashew cheese to sub for the goat. The rest of it stayed pretty much stay the same. Chef Keane even used vegetable broth in the original (thank you).
If you decide to planticize recipes for Thanksgiving, you don't necessarily have to tell anyone. Your guests probably won't even notice that you made your mashed potatoes with almond milk this year. It won't be until they ask for the recipe that your secret will be revealed... and that is always kind of fun.
2 cloves garlic, minced
1 lb. spinach, rinsed and dried
8 oz mushrooms, sliced
1 loaf Ezekiel sprouted bread, torn into 1 inch pieces
1 cup sun-dried tomatoes, chopped (I buy the kind sans oil and then soak them before I use them)
3-4 cups vegetable broth
Salt and pepper to taste
Cashew 'cheese' (recipe below)
CASHEW 'CHEESE' INGREDIENTS
1 1/2 cups soaked cashews (soak them overnight)
2 teaspoons tahini
5 tablespoons nutritional yeast
Juice of half a lemon
1/4 cup of water
Preheat oven to 350 degrees.
Cover a pan with enough vegetable broth to coat the bottom. Cook mushrooms, spinach, and garlic on high heat until softened and the liquid evaporates.
Mix together cashew 'cheese' ingredients. Then combine sun-dried tomatoes and cashew 'cheese' in a large bowl.
Add bread and then the mushroom mixture, and mix everything together. Add more vegetable broth to moisten. Season with salt and pepper to taste.
Place in a greased baking dish for 45 minutes until stuffing browns on top.
Thanks again Jessica for sharing this delicious, plant-based recipe! I can't wait to make it on Thanksgiving. Make sure you guys pay a visit to One Part Plant - it's my very favorite food website/blog. You can read more about Jessica and OPP here, like OPP on Facebook here, follow on Twitter here, and check out her Instagram photos here.