 |
| Hannah chopping some mushrooms with style. |
They are two of my favorite people to eat with, and I just couldn't think of a better way to spend my afternoon.
I can't wait to try to recipe with my dad when I go home for the break....think my carnivorous father will like them? I sure do hope sooooooo because he is going to make them with me whether he likes it or not :) Yay!
 |
| HOT AND FRESH FROM THE OVEN!!! Yummmmmy! |
(Yes Dad, you have to keep reading, despite the "crazy" vegan-ness of this recipe. You can do it!)
2 cups vegan stuffing (like Pepperidge Farm Herb)
1 2/3 cups hot water
¼ cup earth balance
8 cups packed fresh chopped kale
¾ cup Daiya mozzarella cheese
¼ cup vegan parmesan cheese
1 cup chopped fresh mushrooms
1 small onion, finely chopped
1 teaspoon finely minced garlic
2 tablespoons Egg Replacer whisked with 1/2 cup water
1. Mix the hot water and butter in large bowl until melted. Add the stuffing mix and stir well.
2. Sauté onion with butter and garlic. Add mushrooms. Then add kale or spinach into pan as well. Cook for only a few minutes to wilt. Drain well, or press the remaining water out of the mushrooms and greens.
3. Add remaining ingredients; mix lightly. Shape into 60 (1-inch) balls. Place in single layer on rimmed baking sheets lightly oiled.
4. Heat the oven to 400. Bake 15 to 20 min. or until lightly browned.
Note: if you don’t have Egg Replacer, use ground flax seeds whisked with water, use same quantities as if it were egg replacer.
1 small onion, finely chopped
1 teaspoon finely minced garlic
2 tablespoons Egg Replacer whisked with 1/2 cup water
1. Mix the hot water and butter in large bowl until melted. Add the stuffing mix and stir well.
2. Sauté onion with butter and garlic. Add mushrooms. Then add kale or spinach into pan as well. Cook for only a few minutes to wilt. Drain well, or press the remaining water out of the mushrooms and greens.
3. Add remaining ingredients; mix lightly. Shape into 60 (1-inch) balls. Place in single layer on rimmed baking sheets lightly oiled.
4. Heat the oven to 400. Bake 15 to 20 min. or until lightly browned.
Note: if you don’t have Egg Replacer, use ground flax seeds whisked with water, use same quantities as if it were egg replacer.
 |
| YUM! Dad, there is so much stuffing in this recipe that you KNOW I love it. (My dad makes the best stuffing known to planet earth, so I have an undying love for anything that involves stuffing) |
 |
| SO MUCH DELICIOUS AND HEALTHY KALE! |
What the hell is Earth Balance andwhere do I get a quarter cup of it?
ReplyDeleteThis is my favorite blog in the world. Ever.
ReplyDeletePaul, every one should have a dad and friend as cool as you.
Hailey, I updated this recipe again so you may want to update it here, too. I just tweaked it and made it more user friendly.
Paul, Earth Balance is margarine. "Healthy" sort of. Extracted oils, even from plant sources are not healthy, but are okay-ish maybe, in small quantities. At least it has no transfats. What Earth Balance really has going for it is it's delicious. It rivals butter, and some say it's better . . .
Baahahaha oh my gosh this is my favorite exchange ever. Dad, I will bring some Earth Balance home with me so you can try it over the break :) It seriously tastes like butter. You will love it. And Thanks Nina! I will post the new more user-friendly recipe.
ReplyDeleteTee hee! I actually knew what Earth Balance was. For just a fleeting moment I felt like I was a smart foodie like the rest of you. That moment has passed and now I'm just ready to eat whatever fabulous food you all come up with.
ReplyDelete