This week I kicked off the PlantbasedxTWF challenge! I have been so inspired by how I feel and those posting that I wanted to create a swoon-worthy, holiday recipe that even the heartiest of meat eaters would love. I am a sucker for stuffing. EVERY YEAR, I down a boatload of Stove Top stuffing. I don’t think, I just do! I love that it takes me back to childhood. That is fills me up with holiday warmth and GOSH DARN IT, it tastes delicious on my favorite thanksgiving sandwich: Warm turkey, stuffing, cranberry sauce and a little mayo on potato bread dipped in hot gravy. OOOOOOOhhhhh gracious, I cannot wait!
With that said, I love the taste of seasonal veggie dishes that feel equally as comforting as they do satisfying! The most outlandish ingredient in this stuffing is a fennel bulb and dates and you can get them both at just about every grocery store. This recipe has the feel and taste of stuffing, but without the heaviness or the food coma. I chose dates because dried fruit typically has a ton of sugar added to them to increase sweetness. Since dates are a high sugar fruit, there is no added sugar required.
PlantbasedxTWF Benefits:
Cauliflower: High in fiber and B vitamins.
Fennel: Good source of vitamin C, folate and potassium.
Carrots: Good source of beta carotene, fiber, Vitamin K1.
Mushrooms: High in B vitamins, B2, B3 and B5.
Dates: High in potassium, magnesium and copper. High in fiber and Antioxidants.
Waluts: Good plant source of Omega-3
Shallot: Shallots contain phosphorus, potassium, magnesium, manganese, iron and copper.
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This time of the year is always my absolutely favorite! Yes, I am holding out on putting up a Christmas Tree because Thanksgiving is the best holiday. No black Friday shopping for us, lots of family time, good eats and a whole bunch of gratitude!