This recipe is from Siegren Johnson, a raw vegan chef /educator and owner of TRU Cuisine in Scottsdale, AZ (TruCuisine.com). She wanted to share this winning holiday recipe with us and we’re so glad she did! It looks amazing and uses our incredible Monukka raisins in such an unexpected way…Thank you Siegren for sharing your talent with us!
TRU Cuisine’s Rainbow Stuffing
4 Stalks of Organic Celery (minced)
2 Medium Organic Zucchini’s (shredded & squeezed to drain any access water)
½ Cup Yellow Onion (finely chopped)
1 Large Carrot (shredded & chopped)
1 Sweet Apple (cored & diced)
¼ Cup + 2 Tablespoons Vivapura Monukka Raisins (chopped)
1 Tablespoon of Cold Pressed Olive Oil
4 to 5 teaspoons of Stuffing Mix – below
Mix all ingredients well; then add Stuffing Mix.
2 teaspoons Mixed Italian Seasoning
2 Tablespoons Nutritional Yeast
½ teaspoon Garlic Powder
1 ½ teaspoons Dried Parsley
1 ½ teaspoons Dill Weed
1 teaspoon Tarragon
1 teaspoon Celery Seed
¼ teaspoon Cracked Pepper
3 ¼ teaspoons Onion Powder
Celtic Sea Salt to taste
Mix together well. ENOY! Will keep for 2 days refrigerated…We think this would be great with chopped golden cherries as well to add another dimension of sweetness to the dish (or chopped incan berries for a cranberry like tang). Yum!!
For more delicious recipes, information on Raw & Living Foods, upcoming events and class schedules, visit TruCuisine.com.