HOLIDAY ALKALINE NO-CORN STUFFING

EQUIPMENT:

Large Mixing Bowl
Spatula
Large Spoon
Loaf Pan
Large Sauce Pot
Casserole Dish 

INGREDIENTS:

Alkaline Stuffing:

1 cup chickpea flour | sifted
2½ cups spelt flour
3½ cups quinoa flour
3 cups perrier water | room temp
2 tbsp sea salt
3 tbsp onion powder
1 tbsp ginger powder
2 tbsp key lime juice
1 tbsp fresh sage | chopped finely (set aside)
1 cup green onion | chopped (set aside) 

Vegetable Broth:

4 cups kale | chopped
2 large portobello mushroom caps | chopped
1 large yellow onion | chopped
1 large zucchini | chopped
4 bay leaves
4 sprigs thyme | fresh
4 sprigs sage | fresh
2 cups spring water 

INSTRUCTIONS:

Preheat oven to 350 degrees.

Add all ingredients to a large mixing bowl except for green onion and fresh sage and mix well. Mixture will be very thick.

Oil a loaf pan with grape-seed oil, add mixture, and bake for 40-50 minutes at 325 degrees, or until a toothpick insert comes out clean.

Remove from oven and allow bread to cool for an hour.

Once bread is cool, tear into crumbles.

Add green onions, fresh sage and 1 cup of vegetable broth. Mix all ingredients together.

Transfer stuffing to a casserole dish and bake for an additional 45 minutes.

Garnish with chopped green onion and fresh sage. 

Serve with French Onion "Meat" Loaves with Mashed Butternut Squash, Holiday Stuffed Butternut Squash, Goji Berry Sauce and Holiday Quinoa Salad.