If you’re newly vegan or vegetarian, you might be wondering what you’re going eat this Thanksgiving or Christmas, and you’ve probably been put in charge of bringing the vegetable dish. At least that’s the situation I have found myself in! Well I’ve decided to “knock’em dead” this year with a stunning array of stuffed pumpkin and gourds.
Here’s how I made the stuffing, I think it would be delicious in just about anything:
2 cups of Water
1 cup of the Wild Rice blend of your choice (my favorite is Lundburg’s Wild Blend Rice)
3-4 Garlic cloves, minced or crushed
1/2 cup of Yellow Onion, diced
1 tsp Salt
Bring water to a boil and add all the ingredients, reduce heat and cook on low for about an hour.
In a large pan:
3 tbsps Olive Oil
6 cups of chopped Cremini Mushrooms (baby bellas will do nicely as well)
3/4 cup of Golden Raisins
1 cup halved raw Cashews
1/2 cup raw Pine Nuts
1/4 cup fresh Parsley
2-3 tbsps fresh Thyme
Fresh Ground Pepper and Salt to taste
Put the olive oil in the pan and add the mushrooms little by little so that they’ll fit in the pan while cooking on medium heat. I recommend salting each layer slightly. Next throw in the raisins and nuts, and turn the heat up to high. This will toast the nuts nicely. Then stir in your herbs and reduce heat. Almost done…
Now when your rice is done, stir in your wonderful mushroom-nut mix and voila! A delicious vegan, gluten free stuffing! I chose cashews and pine nuts because of their buttery and sweet flavor and texture, and chose a great salty garlic and onion base for the rice to compliment the nuts, the sweet raisins, and sweet flavors of squash and pumpkin.
~ V ~