This raw stuffing recipe will complete your raw food holiday menu. If you have a dehydrator, or an oven that can be set to 100º F, this dish will be even more authentic in both taste and appearance. Otherwise, serve your raw food stuffing as a side dish or over lettuce. Serve alongside Raw Mashed "Potatoes", Raw Cranberry Sauce, and Raw Pumpkin Pie.
Prep Time: 20 minutes
Dehydrator Time, Optional: 1 hour
Total Time: 1 hour, 20 minutes
Yield: 3 1/2 cups
Ingredients:
- 2 cups celery, cut in 1/4 inch slices
- 1 1/2 cups zucchini, small cubes
- 1/4 cup thinly sliced leek
- 1/2 cup sunflower seeds
- 1 tablespoon fresh rosemary, minced
- 2 teaspoons fresh thyme, minced
- 1 teaspoon rubbed sage
- 1 tablespoon olive oil
- 1/4 teaspoon sea salt
- 1 teaspoon nama shoyu, optional
- 1/4 cup raisins
Preparation:
Place all of the ingredients, except the raisins, together in a mixing bowl and stir well to coat evenly with the oil and spices. If you have a dehydrator, set it to 145º F and heat the food for about an hour, stirring occasionally to keep the top hydrated a bit. If it is possible to set your oven to 100º F, you can also try this method. Add the raisins and stir well. Serve immediately or store in an airtight container for up to 4 days.
Enjoy your Thanksgiving stuffing, even on a raw food diet!
See also: A raw food Thanksgiving menu