Stuff Yourself with Goodness

Obviously, I don’t really advise anyone to get stuffed over dinner, but I have had so many requests for the Chestnut Stuffing Recipe that I thought I would send it out.  For those of you who might be looking to turn over a dietary leaf in the new year, this just might be the kick start you need: An appetizing, healthy vegan meal. The recipe below has been adapted from Nigella Lawson’s Chestnut Stuffing

2 lbs of fresh chestnuts (or a 1 lb can of chestnut puree…if you use the can, make sure it’s a good quality product, preferably organic with as few ingredients as possible). 
AND 250 grams of uncooked chopped and peeled chestnuts.
1 large onion
Large bunch parsley (about two handfuls)
–95-100 grams of butter (75 grams butter, 15 grams of butter for top and a bit more for greasing pan)–to keep it vegan, we used almond butter)
2 eggs, beaten (OR, use an egg substitute, water or soy milk)
250 grams of bread crumbs (I used a wheat free bread made from potato flour)
Fresh nutmeg
Salt and Pepper 

First, make chestnut puree (you need about 2 lbs of whole chestnuts or a 1 lb can of chestnut puree if you can find it…but make sure its organic!)
Cover the nuts with water.  Boil chestnuts for 2 minutes to soften skins and peel them while they’re still hot.  
Place the peeled chestnuts back into the water and simmer until they are soft.
Place the mixture into a food processor and and process until smooth.

Peel and chop onion and place in processor with parsley.
Melt 75 g of butter at a low heat.  Transfer the onion and parsley into this pan once butter has melted.  Cook until softened (about 10 minutes)
Crumble in 250 grams of chopped chestnuts.
Mix in bread crumbs and chestnut puree
Beat in eggs/water/soy or even homemade vegetarian stock until the mixture begins to bind without being too dry.
Season with nutmeg, salt and pepper.

Grease baking dish, add stuffing mixture and spread a bit of butter on top (this will make the top crispy and brown).  Bake uncovered for 30-40 minutes at 350.

If you have any suggestions about how to make this recipe better or more tasty, please do not hesitate to comment.

Happy New Year!

Tuesday Confessional

I am writing today to let you know that in spite of a few triumphs over my holiday (no turkey, wheat-free bread, etc.) there were also a few hiccups.  Since it was Christmas, I did allow myself some treats.  For example, on Christmas day I had a cup of orange pekoe tea…with a splash of milk.  Over the next few days, other infractions no longer seemed so bad: another cup of tea here, a piece of buttery toast there.  The problem is, the more treats that I allowed myself the more treats I craved.  I found it so hard to go to other peoples’ houses over the break and not eat what they had provided.  That’s not to say that I had a bowl full of beef chili just because it was on offer (I quite happily ate the veggies and fruit), but I would allow myself a glass of wine.

Yesterday, on my way back to my home in the city, the guilt started to set in. I know that associating guilt with food is not good for me–it only makes me want to eat more of my so-called ‘forbidden’ foods. While I had a great holiday,  I am glad to get back to my own place. It is incredibly difficult to sustain this sort of diet while living in someone else’s house…at least I found it difficult. Now that I’m back home, it’s time to get serious about rehab and to take back some control over what I eat.

Friday Food Face Off: Turkey Stuffing vs. Chestnut Stuffing

Since I did not have turkey for dinner this Christmas, I worried that I may also have to forego stuffing! 

My parents make Turkey stuffing with bread (containing wheat) and it cooks inside the bird cavity.  Chestnut stuffing has no bird requirement at all-making it a vegan delight for me.  

Admittedly, comparing these two stuffings is a bit like comparing apples and oranges: they are completely different. In terms of taste and consistency it is definitely a tie. I suppose it is more expensive to eat Chestnut stuffing, but why not forget all of the chocolate and candies and use your money for chestnuts instead? As Meghan notes, the holidays don’t have to be a season of excess; they could just be an excuse to cook some great, homemade delights.

Final Verdict: Thumbs Up for Chestnut Stuffing (and as long as the turkey stuffing is made with whole ingredients, two thumbs up for that stuffing too).