Well it's the day after Thanksgiving. I am thankful for my family, friends, nature, health, travel, and adventure. I work in the hospitality industry, so unfortunately was not able to spend this holiday with family. I did however, find it quite necessary to make some stuffing! Work has been quite time consuming, so I didn't grocery shop specifically for any items for this recipe. It's straight from the RVegan pantry and produce I had on hand.
I've cut back on bread quite a bit this year, due to not being able to easily find quality bread made with unrefined flour, organic wheat, and non GMO ingredients. It's a full time job finding real food sometimes that meets my standards, a strict list of rules about food that I abide by. I digress... I am not intolerant of gluten at all, in fact gluten makes me very happy haha, but I had no bread. Suddenly comes the inspiration to make a bread-free stuffing.
|Gluten Free Apple Pecan Stuffing|
Gluten Free Apple Pecan Stuffing
gluten free, kid friendly, vegan, easy
¾ cup quinoa, rinsed with cold water
¼ white rice (I used basmati) *can substitute brown rice, but add 15-20 minutes to cook time
1 ¾ cup water
1/8 cup tamari (can sub soy sauce though not gluten free)
1 tsp olive oil
2 cloves garlic, minced
1 cup onion, chopped
⅓ cup pecans
1 apple, peeled, core removed, and chopped
¼ c raisins or dried cranberries
1 Tbsp fresh parsley
1/8 tsp dried sage
½ tsp dried parsley
¼ tsp thyme
¼ tsp celery seed (or 1-2 stalks of celery, chopped)
In a large pot, bring water, tamari, and olive oil to a boil. Lower heat and stir in all other ingredients. Cover and simmer on low, 40 minutes. Make sure rice is tender and liquid is absorbed. Serve hot.