Holidays which are founded on family traditions can be difficult when you are transitioning from meat and/or dairy to plant-based. My first suggestion for those who are on the journey at this time–use the seasonings that your family is used to and it will help a lot. If for this “feast” someone is joining you who isn’t that interested in healthful living, leave a little room on your table or sideboard for an added dish that they might want to bring along to satisfy their cravings. Family time is all about loving one another, even in our differences.
Hopefully this recipe will bring some joy to your holidays and keep your health in tact at the same time. The blended nuts serve to replace the fat that usually adds to the “after dinner blahs” and clogged arteries. Don’t be put off by the long list of ingredients as most of them are just seasonings, nothing hard about that!
6 cups dried whole-wheat bread cubes* –-roughly 2 loaves of bread
2 tbsp olive oil or vegetable stock
1 1/2 cups onion, finely diced
2 cups celery, finely diced
1 cup mushrooms, sliced or diced
1 cup vegetable stock or broth
1/2 cup water
1/2 cup raw cashew pieces
1 tbsp McKay’s Vegan Chicken-Style Seas —to make your own see Chick Like Seasoning
1 tbsp nutritional yeast flakes
1 1/2 teas parsley
1 teas butter-flavored salt
1 teas onion powder
1/2 teas sage and marjoram
1/4 teas thyme, savory, and garlic
1 cup raw cashew pieces
1 cup diced soy or gluten pieces
1/2 cup dried cranberries
*I really like more rustic-type bread for this. If you cannot find any nice dried whole-wheat bread cubes, just get two loaves of whole-wheat bread. Bread with added seeds and wheat berries are not the best for drying. Remove the crusts if you wish, cut into cubes, spread on a cookie sheet or two and dry in a 275° oven.