“WHAAAAAAT??” you say, “No STUFFING!!!????” Well before you get all excited, you can still have your stuffing and eat it too (just see the vegan recipe I’ve posted below!). The stuffing we want to avoid this holiday is of another variety.
Part of this whole food thing is about “stuffing,” be it food, feelings, or our voice. It’s shoving things down, burying, suppressing. The thing about stuffing, as most of us already know, is that while it may seem to keep the surface calm in the short term, the accumulation of emotion and resentment that comes from not speaking our truths will churn away inside of us, causing physical illness and compounding the initial emotional pain we tried to suppress at the onset.
A lot of us are also perfectionists – just as we want to be a certain dress size, we also want things to appear great to everyone around us. But this is simply not realistic. We are dynamic beings – our feelings, thoughts and emotions are constantly shifting, and we need to ebb and flow with them as best we can. This often means expressing ourselves in healthy and loving ways; it ultimately means living and speaking our truth. We are entitled to our feelings! And don’t the people you love deserve your honesty? Don’t they deserve your authenticity?
Think of yourself as a vessel from which truth, love and energy can flow. That’s all any of it is anyway – even those uncomfortable emotions that we label as “bad” are just energy that needs to flow. Why hold on to your emotions and your pain – let them go. Express them, be it through communication, creativity, exercise, or whatever means feels appropriate to you.
This stuffing is a tasty and textural phenomenon! The recipe comes from Care2.com and was trialed this past Thanksgiving by my brother. It was a hit, and it will make a return appearance on the Christmas dinner table! If you are craving those savoury flavours and bready goodness you recall from your childhood holiday dinners, but minus “the bird,” then go forth and try this recipe. You will never look back.
1 loaf of bread, cut into small cubes
2 onions, diced
3 cloves garlic
3 celery stalks
1 Tbsp. oil
a dash of tamari
1/4-1/2 cup. vegetable stock
3 Tbsp. tahini
1/4 cup. oil
1/2 Tbsp. garlic powder
2 Tbsp. oregano
1/2 Tbsp. onion powder
4 Tbsp. nutritional yeast
3 Tbsp. tamari or substitute
a sprinkle of paprika
1. Cut bread into small cubes, the size of croutons.
2. Saute the onions, garlic and celery in one tablespoon of oil and a dash of tamari, until soft, on medium-low heat.
3. Mix the remaining seasonings and liquids and pour over bread cubes. Mix. Spread on a tray and toast in oven at 350 degrees for 15 minutes, stirring occasionally.
4. Stir the vegetable saute into the toasted bread mixture (stuffing). Press into the bottom of an oiled long baking dish.
5. Sprinkle with paprika and bake in a pre-heated oven at 350 degrees for 25 minutes.