From the Sprout Café in Atlanta, this tastes just like traditional turkey stuffing to me. I top this with marinara sauce to give it a bit more moisture.
2 cloves garlic, chopped fine
2 Tablespoons fresh sage
2 Tablespoons rosemary
2 Tablespoons fresh thyme
2 cups walnuts, soaked 12 hours and drained
2 cups almonds, soaked 12 hours and drained
1 Tablespoon organic unpasteurized white miso
1 large onion, chopped very fine
6 stalks celery, chopped fine
1 cup parsley sprigs (as garnish)
1 cup cranberries (as garnish)
1. Place garlic in a food processor and process well.
2. Add sage, rosemary, and thyme, processing well.
3. Add walnuts, almonds, and miso, one at a time and process well.
4. Remove to a bowl and stir in onion and celery.
5. Place on a sheet of Teflex and form into an oval loaf shape. Dehydrate at 105 degrees for 6 hours.
6. Remove and turn loaf over, removing the Teflex sheet from the bottom. Dehydrate for 4 to 6 hours more.
7. Garnish with parsley and cranberries
- by Alissa Cohen