Sunday, April 29, 2012

Cauliflower Stuffing and Brussel Sprouts

Cauliflower Stuffing with carrot, onion, celery and pecans. Brussel Sprouts marinated in flax oil, maple syrup, salt and pepper.

These are a couple side dish recipes from Living Raw Food, by Sarma Melngailis that are intended for Thanksgiving. It was a chilly not so spring week last week, and this fit the mood. She has other recipes for Thanksgiving as well, such as a veggie mash, marinated mushrooms, and cranberry sauce.

These two dishes were easy to make and tasty, and I would make them again for Thanksgiving. The stuffing tasted a lot like stuffing, I did add tamari to the recipe to give it more flavor but other than that, a great recipe. The brussel sprouts were easy, slightly sweet (I added less maybe syrup than the recipe called for) and savory. Both dishes were put in the dehydrator which solidified the flavors, warmed them and gave them a golden brown texture. The dehydrator is great for that.

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