So this is another one of those times that I would have been perfectly happy to find just the right already vegan recipe for stuffing on the internet. I needed a recipe that both used my prepackaged stuffing & the nice green apples that I wanted in it. Basically a recipe to duplicate my mom’s yummy thanksgiving one, that no one got to eat this year. Turns out when I asked her for the recipe, she said she uses the one on the bag! (this is a theme in our long standing thanksgiving staples. if they ever change the labeling on her favorite brands they will be lost to our family forever.) Here is my version below! : )
Ty’s Vegan Herb & Apple Stuffing
1 10 oz package of herb stuffing
1/2 stick of vegan butter
2 c. yellow onion, diced
1.5 c. celery, diced
2 granny smith apples, unpeeled, cored and diced
2 tsp. dried parsley (or 2 tbsp. fresh)
1/2 tsp. dried rosemary (or 1.5 tsp. fresh, minced)
pinch of thyme
1.5 tsp. salt
1/2 tsp. fresh ground pepper
1.5 c. veg stock
1/2 c. raisins, optional
1. Preheat oven to 325*F. Prepare a 3 qt baking dish.
2. Heat butter in a large skillet to medium heat and saute onion, celery, and apples for 10 minutes, or until softened.
3. Add parsley, rosemary, thyme, salt and pepper, stuffing and stock. Mix well and add more broth if necessary.
4. Transfer to prepared baking dish and bake for 30 minutes.
i’ve been promising my work partner that i’d make some vegan oatmeal raisin cookies for us to snack on for some time now. patients generally bring in non-vegan junk, and a LOT of [non-vegan] chocolate. but we both prefer oatmeal raisins to chocolate chips anyway. this recipe is my adaptation from quick and easy vegan comfort food’s.
Oatmeal Raisin Cookies
1/2 c. non-hydrogenated vegetable shortening
1/4 c. vegan butter
1/2 c. sugar
3/4 c. brown sugar
1/4 c. unsweetened applesauce
1/4 c. non-dairy milk, i used almond
1 tsp. vanilla extract, omitted b/c my almond milk was vanilla’d already : )
1 1/2 c. quick oats
1 c. unbleached all-purpose flour
1/2 c. whole wheat pastry flour
1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. sea salt
1/2 c. raisins
1/4 c. raw pumpkin seeds
1. Pre-heat the oven to 350*F and prepare baking sheets.
2. Cream together shortening, butter, sugars and applesauce with mixer. Add milk and vanilla, and then oats, stir until well combined.
3. In a separate bowl combine flours, baking powder and soda, and salt. Add to wet mixture in 3 or 4 additions. Fold in raisins and pumpkin seeds.
4. Using a 1.5″ cookie scoop or forming into balls, place about 2″ apart on prepared cookie sheets.
5. Bake 12-13 minutes, and let cool on cooling racks. When they come out of the oven they will be puffed up, but once they hit the cooler air they will flatten out. Enjoy!
This made 32 yummy cookies.
this weekend is going to be a bit crazy; i’m booked everyday. i’ve been meaning to make these, and i even have all the ingredients on the counter, but i may not get a chance to post, so i’ll leave you with a link to the recipe: here
i’ve only made them with peanut butter before, but i think the almond butter variation sounds yummy. especially with raisins subbed for chips. i will say this, i added the chocolate chips too soon last time, and they melted in, almost immediately, so if you want chips, hold off a little while before adding. they still tasted good though : )
you can find these, and other yummies in the kind diet cookbook.