Vegan Dressing NOT Stuffing . . .

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Today I was told that dressing is cooked in a pan and stuffing is cooked in a bird!  All this time I thought I was making Vegan Stuffing and really it was Dressing.  Special thanks to my high school friend Angie for the enlightenment!  Although I appreciate the clarification I still can’t bring myself to call it dressing.  

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This was so amazing served with caramelized onion gravy!  (I’ll post that recipe on my Facebook page.

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[yumprint-recipe id=’4′]Making stuffing vegan was really pretty easy–I mean it took a few steps and I had to cut up some veggies–the flavor is like nothing that could come out of a box.  Just the figs and the walnuts . . . amazing combination.  The fresh cranberries!  (ok, so maybe I’m getting a little too excited . . . but it was so yummy!)

I’m an accidental vegan–not a “real” vegan and I’m ok with that.  My goal is to eat a more plant based diet.  This recipe helps me reach that goal!  

What do you call it?  Dressing or Stuffing?

Be Blessed during this season of giving thanks.

P.S.  Feel free to use the Pin It button below!

P.P.S.S.  Here are my other Thanksgiving dinner posts vegan sweet potatoes, how many cups of potatoes from 5 lbs, how much stuffing to feed 23?   The final post is the homeless shelter meal plan that I created.

How much stuffing to feed 23?

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Yesterday I wrote about cooking for 50 homeless guests that come to our church to have dinner and spend the night.  Our nights have been in the 30’s here so it is so important for the homeless to have a warm place to spend the night.

I decided to make stuffing for 50.  Last year, I made stuffing for 50 but I somehow lost the calculations . . . this year I’m blogging the recipe for safe keeping!  (I don’t often lose things but when I get creative it seems like I use a lot of tiny pieces of paper . . . makes no sense but it’s how I get things done!)

I used two canisters of stuffing–with no add ins.  Straight out of the box!  I wanted to see if the number of servings were really accurate.  When we cook for the shelter the food needs to be consistent taste, texture, and equal servings.  This is why I’m taking on stuffing!  No two people make it the same.

stuffing  I ended up freezing the stuffing balls for a future dinner–the kids love them when they are not feeling well.  I also use these “vegetarian meatballs” in soups.  They aren’t actually vegetarian but they could be easily by buying a stuffing mix that doesn’t have chicken by-product in it or just use the bread and make your own vegan seasonings.

Be Blessed in your kitchen!

 

Vanilla Infused Basalmic Brown Butter Sauce

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I’m competing again for Iron Chef Mom 2013.  Last week I entered and won with my Tomato Caprese Salad.  It is one of my favorite summer foods!

I love the flavor of really good vanilla.  Vanilla is a wonderful spice that is warming, soothing and calming–the essence of vanilla adds a complexity that almost goes unnoticed–until it’s gone and then the food seems dull and just a bit lacking.

To make vanilla sugar you need vanilla bean and sugar.  I happened to have organic sugar and organic vanilla bean (both were on sale when I went shopping for this post).

IMG_1989The vanilla bean is NOT dry.  It smells wonderful.  Cutting the bean lengthwise can be tricky–I hold it at one end and cut down the middle.

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I scrape the sticky seeds out of the bean and add them to the sugar–I then add the bean into the bag and mash it up so that it will infuse with the sugar.

This vanilla sugar, by the way, can be used in any recipe!  My favorites are coffee, rice pudding, the topping of French Toast Bake and poundcake.

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butter with vanilla sugar melting

butter with vanilla sugar melting

 

IMG_20031/2 cup balsamic vinegar (Modena or white – both are good) –beware–it splatters like crazy when you add it.

 

IMG_2010I baked my carrots in the oven for 40 minutes at 350 degrees.  I like them still a little crunchy.

I added the brown butter sauce to the carrots and added some craisins.

I would also use this Vanilla sauce as a salad dressing, on rice, on root veggies, steamed asparagus and broccoli.  It is a very versatile sauce that can add a little something special to boring roasted carrots.

The recipe:

1/2 stick of butter

2 Tbs. of vanilla sugar

1/2 cup of vinegar

1.  Melt the butter gently, add sugar and heat gently.  Once the sugar is melted turn up the heat until the butter starts to brown.

2.  When the butter is a medium brown, CAREFULLY, add the vinegar.  It will bubble and boil and begin to thicken in just a few minutes.

3.  Use right away or let it cool, label and store it in a jar in the fridge.

Other (traditional) options are to add sage and garlic to the final cooking stage.

Be Blessed as you blend sweet, savory, buttery goodness for you family.