Living Without Meat

And now, good folk, may i proudly introduce to you, for the second time here on LWM, the man that I call Dad. The man who was unaware that I was going put a picture of him (with grandson Timmy on the day granddaughter Tabitha was born) alongside his recipe! The floor’s your’s dad:

I must introduce this recipe with the understanding that I rarely use recipes. My last Living Without Meat recipe post was rather specific – my bean & corn salad, for which I am rather particular about the small black beans, white corn, red pepper, etc. The “recipe” that I am sharing today should really be a concept that prompts your creative juices.

This was the “stuffing” at our family Thanksgiving dinner this year, held at your blogmeister’s sister’s house – but I just could not call it that for vegans – or even “dressing,” as both have to do with accompanying a bird. You’ll figure out the name a little later …

Simon & Garfunkel Bread-Veggie Casserole

Concept 1 – full flavor ingredients.
Concept 2 – as much (or almost as much, but not more) veggies (and fruits) as bread.
Concept 3 – use what you got.
Concept 4 – be creative.

So here is a relatively close approximation of what I made:

Ingredients
2 loaves of bread (I used a mix of sour dough, 9 grain, flax seed, and oat – it’s what we had in the fridge/freezer)
1 very large onion
6 large stalks of celery
3 large carrots
1 ½ red peppers
10 small radishes
2 small apples
2 handfuls of dried cranberries
1 handful of yellow raisins
Salt and pepper; chopped fresh thyme, sage, and rosemary (recipe title hint: I didn’t have any parsley) – in total, about 1/2 teacup, not packed – this is one of the few times I didn’t use garlic.
Olive oil

What to Do
* Dice everything up to the apples in relatively small pieces – keep separated in bowls.

* Chop the spices and keep in a separate cup or bowl.

* Heat a very large frying pan (wok would work). When warm, add about two tablespoons of oil, salt, pepper, and onions.

* Before the onions clear, add celery, carrots, peppers, and radishes. Cook/blend all this for a few minutes – don’t overcook.

* Add fruits and spices – cook a few more minutes – again, don’t overcook.

* In a separate soup pot, stir several tablespoons of oil into the bread crumbs, then add the cooked pan contents and stir all together.

* Transfer to casserole dish(es). Bake to desired done-ness – I think I did about 45 minutes at 350 degrees F, which gave a nice crispy top.

Thanks, Dad! It was delicious!

What do you guys think? Anyone figure out the title of his recipe? Anyone going to try it out?

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