Not Stuffing, Stuffing

Healing Recipes

No joke I have fooled meat and potatoes folks with this divine dish!

Not-Stuffing Stuffing is a personal favorite and one I’ve even been able to share with meat-eaters who have enjoyed it. It includes pre-cooked mung beans and Chinese pearl barley. You can find how to prepare these on my website here: Chinese Barley and Mung Beans.

Cooking during the holidays can often feel heavy along with the emotions and busyness that drain our energy during the holidays. The key to happy/healthy holidays is to create balance! The traditional dishes we share at the holidays are so filled with love, many are passed down from generation to generation. One way to bring more Qi and cheer is to bring up the shared memories that infuse these dishes! Not stuffing, Stuffing is a lighter offering to integrate into your feast.

Check out this video where I share how to make two of my favorite holiday recipes Not Stuffing, Stuffing, and Squash Soup. In this video, you’ll notice I add a few optional ingredients to change the flavors slightly.

Ingredients:

Cooked Chinese Pearl Barley & Mung Beans (replace bread)

1 package of Mushrooms (replace sausage): diced

Celery: 2 stalks: diced

1/2 Yellow Onion: diced

fresh finely chopped Parsley 2/3 cup

fresh finely chopped (just leaves) Sage 1/4 cup

fresh Rosemary (just leaves) 3 tablespoons

fresh Thyme (just leaves) 2 tablespoons

2-4 TBS Mushroom Seasoning (to taste)

1-2 TBS Nutritional Yeast

1TBS Walnut Oil (purchase through the link!)

Optional Ingredients to add:

2-3 Green Onions all of the white and part of the green

3-4 sprigs of fresh rosemary

3-4 sprigs of fresh thyme

3-4 sprigs of fresh parsley

3-4 sprigs of fresh sage

1 whole Apple

1 Dried orange peel ( I used clementine)

Directions:

In a wok heat enough oil to generously cover the bottom

~ saute the onions for 8-10 minutes until translucent

~ add in the mushrooms mix well and saute for 8-10 minutes

~ add in the celery mix well and saute for 8-10 minutes

~ Mix in ~ 2 cups of barley and 2 cups of mung beans

~ add in several sprinkles of mushroom seasoning

~ Add a generous amount of nutritional yeast

~ Mix in all chopped spices

~ taste add additional mushroom seasoning for a salty flavor, nutritional yeast for a cheese-like flavor

~ Pre-heat oven to 350

~ Transfer to a sprayed/oiled baking dish

~ bake the stuffing uncovered for 20 minutes or until toasty brown

Tip:

In a hurry? You can save this recipe in the frig and right before your holiday dinner you can bake it, or immediately right after all the vegetables and seasonings are well combined and soft in the wok