I hope everyone has had a lovely Thanksgiving weekend. Around these parts we woke up to snow! And not necessarily a small amount. No matter... by 5:30 or so it was replaced with a healthy dose of rain and nasty stormy weather. Awesome. No matter though. The weather did not stop me from enjoying my weekend alone.
We started Thanksgiving out with a rousing boot camp session, which I made Honey go to with me. He was fairly impressed that I do it every day, for sure. After that we were off to brave the dumping snow in order to drive up to Vancouver, B.C. so Honey could catch his flight to Cali. (insert 'Goin' Back to Cali' theme song)
Now, I am not afraid of driving in the snow, not at all. I am, however, a little more hesitant when it comes to driving in the snow on the freeway. Luckily I am fairly familiar with the streets of Canada, thanks to a long term boyfriend who, many years ago in one of my past lives, toted me up there almost every weekend for car club meetings and car shows galore.
Point being, my street cred in Canada is awesome came in handy when I was navigating the roads by myself after dropping Honey off. I will say though that no amount of street cred can prepare you for Canadian drivers.
Oh, and by the way, dear next door neighbors of the North, I feel it incumbent upon me to let you know that the two freeway lanes are indeed different. There is a fast lane and a slow lane. If you are going to drive slow, it's best to drive in the right lane. If someone is behind you in the fast lane, (which is the left lane) move over... please, for the love of guard rails and hands free phone devices ... move over!!
(Editor's note: I think it's ok for me to say this because I have many Canadian friends who wholeheartedly agree with me that Canadians are terible drivers. Oh, and I heart Canada! :))
So anyway, (I'm getting to my recipe, I promise) I get home... finally... no thanks to the conditions and co-drivers of the road, and then I commence my weekend of champagne drinking, eating whatever I want, shopping online, chick flicks... you get the point.
With a glass of champage in hand, two amazing online sales under my belt and a little old school Patrick Dempsey playing on the flat screen, all was going according to plan until...
TO BE CONTINUED...................
Ha! Hang in there... I actually want to give you a recipe today :)
Until then let me present to you the recipe which is a total side note to my devastating wit and story telling abilities the reason that you are here: Vegan stuffing. Or dressing... whatever. This one is actually stuffing and dressing because I stuffed it in my tofurkey and then I served it alongside the rest of the meal.
1/2 red onion, chopped fine
3 cloves garlic, minced or smashed through a garlic press
White truffle oil (or regular extra virgin olive oil)
3 stalks celery, chopped fine
2 carrots, chopped fine
2 teaspoons dried thyme
1 teaspoon dried sage
1 teaspoon fennel seed
3 cups vegetable broth
10 cups stuffing bread (you can make your own or buy it)
3-4 leaves fresh sage, chopped fine
Fresh cracked pepper
Green onion, chopped (for garnish and extra flavor)
In a pot (I prefer cast iron) combine white truffle oil, garlic and onion and saute for about 5 minutes.
Add celery and carrot to the mix and continue to cook on medium heat until veg is al dente. Note: the combination of onion, celery and carrot is also called 'mire poix'. You can buy it pre-chopped or do it yourself.
When your mirepoix is al dente, add all your herbs and vegetable broth. Bring to a boil then turn heat off and add your bread cubes to the liquid, stiring as you go.
Once everything is combined, add fresh sage leaves and salt and pepper, stir quickly then cover and let sit for about 8-10 minutes. After it has set, taste it and add salt and pepper as needed.
To use as stuffing: remove lid, fluff and stuff into your tofurkey (see tofurkey recipe)
To use as dressing: keep lid on until you are ready to serve. Transfer to serving bowl and enjoy!
Note: I did a little of both. I stuffed my tofurkey then I served the rest on the side.
Add'l note: If your stuffing is a little too 'moist' for your liking, transfer completed dressing into an oven proof, lidded pot (or you can use tin foil) and pop in the oven for 10 minutes or so. This keeps it warm and dries out some of the liquid. Perfection.
Top with a little chopped green onion for color and flavor and you're ready to go.
This stuffing/dressing is fantastic inside a tofurkey or served by itself. It also makes a great breakfast item, re-heated and topped with cranberry pomegranate sauce .