Homemade Mushroom Stuffing

If you ever wanted to make your own stuffing (or dressing) instead of buying that boxed stuff, this is as easy as it gets. Enjoy!

Homemade Mushroom Stuffing

Yield: 10 servings
Ingredients

• 4 tablespoons butter
• 1 onion, chopped
• 3 celery stalks, sliced
• 1/2 pound mushrooms, sliced
• 1/2 teaspoon kosher salt
• 1 teaspoon dried thyme
• 10 cups dried breads cubes (1 inch)
• 1 cup water or broth
• 1 teaspoon dried parsley

Cooking Directions

1. Melt butter in a large pan. Saute onions and celery on medium heat until onions are translucent.
2. Add mushrooms, salt, and thyme for 5 minutes.
3. Turn off heat. Add bread cubes and gently stir them into the mushroom mixture.
4. Slowly pour water or broth over the bread cubes folding everything carefully so the bread cubes do not break apart too much.
5. Preheat oven to 350 degrees F.
6. Scoop stuffing into a medium casserole dish and bake uncovered for 40 minutes or until nice and toasty on top.

Homemade Tempeh

It is incredibly easy to make your own tempeh at home. There are dozens of sites out there that will show you how, with this being the most basic and least expensive way. You will have to order some tempeh starter for yourself, however. That said, you can use any kind of bean you want! The real trick is keeping it incubated at the right temperature, but it's not that difficult. Enjoy!

Homemade Tempeh

Yield: 10 servings
Ingredients

• 1 lb beans
• 1.5 tablespoons white vinegar
• 1 teaspoon tempeh starter

Cooking Directions

1. Soak beans overnight (or for 8-12 hours).
2. Cook them until soft but still firm (slightly under done).
3. Strain liquid and let cool. Make sure the beans are dry. If necessary, heat in a pot on the stove, stirring constantly. Then let it cool.
4. Mash beans or place in food processor, leaving some whole beans remaining.
5. Add vinegar and mix.
6. Add tempeh starter and mix thoroughly.
7. Place into a baking dish or plastic bag with holes poked in it.
8. Spread evenly and pack it down tight.
9. Place a piece of aluminum foil on top of dish, if using. Poke a number of fork holes in the foil.
10. Find a place to incubate for 24 hours, between 85-90 degrees. I place mine in the oven, occasionally turning on the heat for a few seconds. This can also take up to 48 hours.

To cook the tempeh, either steam it then marinate and saute or just saute. If the tempeh is particularly dry, steam it for 5 to 15 minutes first, to desired softness. The marinade recipe is below. Let marinate for at least 15 minutes.

1/5th of the batch of tempeh
2 tablespoons oil, either canola, sesame, or a mix
2 tablespoons soy sauce
1 tablespoon lemon juice or 1/2 tablespoon vinegar
2 cloves garlic, diced
optional: 2 tablespoons fresh ginger, diced