Today I run. Tomorrow I gorge. Friday I recover.
The week before Thanksgiving, you can find me force feeding Thanksgiving side dishes and desserts to the Husband. He tests my recipes before other people are subject to my cooking and/or baking. This week I fed him:
I was only focused enough to photograph the muffins, but I promise you the others passed the test. I’ll also be making my vegetarian stuffing, which is the bomb diggity.
Stuffing is my favorite Thanksgiving indulgence, but I’m a vegetarian and most stuffing is made with poultry broth. I was ready to forgo this treat altogether this year when I spotted a French baguette in my kitchen that the Husband and I miraculously hadn’t eaten. I foraged my fridge and came out with celery, carrots, leeks, fresh thyme, rosemary and parsley. Forty minutes later and voilà, I have a perfectly simple, yet satisfying vegetarian stuffing.
I sauteed onions, celery, carrots and leeks in about 2 tablespoons of Earth Balance butter (I’m not vegan, but I love the way it tastes and it’s so much healthier). Then I added the fresh herbs, baguette cubes and a cup of veggie broth.
Once the liquid was almost soaked, I transfered to a casserole dish, topped with bread crumbs and parmesan cheese (the Husband insisted) and baked for about 30 minutes. I was afraid the final result would be a bit bland, but the French bread and herbs make all the difference. It’s pretty divine.