Thursday, August 23, 2012

Thanksgiving in August. Thanksgiving EVERY DAY.

So I have a confession. I may have a small addiction. To carbs. I love my bready, doughycakey foods ever so much.  I can't help it; it runs in the family! There were always cookies at grandma's, and my mom can nibble at a pie crust with the best of them.  Sometimes there's no point in even baking the cookies - there's nothing better than cookie dough right?

Umm, yeah, anyways ... sorry, got distracted, I can ramble about these things for quite a while.  Where was I?  Carbs.  Right.  Along with all the desserts and breads and pastas, there's stuffing. Oh, fabulous, wonderful stuffing.  Who cares about the turkey on Thanksgiving (even before I went vegan), when I can just stuffing alllll day?  I would like to claim I never bought boxes of stuffing just to mix it up and eat as a snack, but that would be a lie.  The thing is, most of those stuffing mixes have chicken or turkey flavor in them, and aren't vegan, so I haven't done that in quite a while.  Today I discovered the answer to my love.  Yesterday I made the creamy red pepper scallion spread from a ppk post from a few months ago.  I'm not sure how well it actually works on flatbread (more on that in another post), but it has some really great flavor, and when I saw the needing-to-be-finished bag of stuffing in my cabinet, I got to thinking....  I haven't been able to successfully make great, moist, flavorful vegan stuffing - maybe this could be the key.

Success!  I'm slightly embarrassed to say that I ate this whole serving in one sitting.  But, as previously mentioned ... that's kinda what I do, and I'm just going to own it and love it.  :)  And now I get to share with you!  I hope you enjoy Thanksgiving in August as much as I do.


2 C vegan stuffing mix - some of the plain Pepperidge farm bags are pretty much just bread cubes and maybe some spices.  Check labels carefully and you will find some.
1 C water
2 T olive oil
1/2 - 2/3 C red pepper scallion spread (You will have extra - use as directed in the original recipe or have some fun, experiment!)

1. Preheat oven to 350.

2. Mix all ingredients together.  Be careful to mix as little as necessary to get fully mixed; you don't want to end up with paste, but to still have cubes to stuffing.

3. Bake uncovered in a casserole dish for approximately 30-40 minutes.  Exact timing will depend on how moist / dry you want your stuffing to be, and how deep your dish is.  You can also bake covered if you don't want the crispy top that I like.



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