A variation on an Anglo-American classic. Yummy and bready, spicy but not too spicy. Not too sweet. Excellent served warm topped with my Ginger Cranberry Relish—elsewhere on my profile. Happy Thanksgiving!
Un-turkey soup for the day after Thanksgiving when everyone else is having leftovers. Also good broth for Mom’s Famous Stuffing. For soup, add finely chopped veggies and warm. I adapted this from Rawguru’s chicken soup recipe. I am also going to use this broth blended with crimini mushrooms to make gravy.
My mom makes the most amazing stuffing, and this is the raw version of it. Perfect for the upcoming holidays!
You don’t have to roll these into balls. I imagine they’d taste just as well taking the form of cake.
I cannot take credit for this recipe. It belongs to Elizabeth Osselini, a raw food teacher at Whole Foods in St. Louis. This is from her class last night and I thought it was AMAZING and will be a staple for me through the holidays. It’s SO easy and SO good!