Olive & Onion Stuffing is a vegan recipe from Shemirah’s collection.
makes 8 cups
Olive & Onion Stuffing Ingredients:
8 cups water
1 tsp. sea salt
4 cups onions, chopped
1/2 cup olive oil (you can also use sunflower, safflower or soy oil)
1/2 cup vegan margarine (such as Earth Balance natural buttery spread)
6 cups (approx. 2/3 of a 14 oz bag) herb-seasoned stuffing (Arnold Premium stuffing is a good one to work with for consistency)
1/4 tsp. paprika
1 tsp. vegan poultry seasoning
1½ tsp. sea salt
1 cup olives or apples, chopped (or you can use 1/2 cup of each instead)
Olive & Onion Stuffing Preparation:
- Bring the 8 cups water to a boil, then add the sea salt.
- Place oil and margarine in small saucepan. Melt over low heat.
- Chop onions.
- Once water has boiled, place onions in, cover, reduce heat, simmer 10 minutes then drain, reserving 2 cups of this onion water to moisten stuffing later.
- Combine stuffing, spices and 1½ tsp. sea salt.
- Add the melted oil and margarine. Mix well.
- Add onions and olives (or olive/apple mixture). Mix until well combined.
- Slowly add reserved onion water, using only as much as you need to moisten it — you want it to be moist, not wet.
- Toss until thoroughly combined.
- Store in an ovenproof casserole dish until ready to serve.
- If you refrigerate it for later use, you can warm this in the oven at 350 for 20-30 minutes before serving.
This goes great with the Tofu’led You Turkey or the Crock Pot Roast!
|Did you know that Poultry Seasoning does not contain ANY poultry or other animal-derived ingredients? Well, it’s true. Here’s a recipe to make your own: 2 Tbsp. EACH dry marjoram, dry savory and dry parsley; 1 Tbsp. dry sage, 1 1/2 tsp. dry thyme. Combine. Makes 1/3 cup. There are also variations on the market which contain rosemary, black pepper and nutmeg. Try a variety including each herb and spice to create your own!|
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Shemirah Brachah began her vegan voyage in mid-life, but it has made all the difference in the world! “When I was a meat-eater, I used to hate to cook,” she says. It was a fall down a flight of stairs that lead Shemirah to a chiropractor, who recommended yoga, which in turn lead her to read an article in the Yoga Journal about animals raised for food. That was it! Shemirah became a vegetarian and then a vegan overnight.
“Changing my diet changed everything! I started taking vegetarian and vegan cook books out at the library, experimenting with making my own seitan, cheese, cream…just about everything animal-based was replaced by homemade and commercially available plant-based products.
Shemirah and her oldest daughter, Michelle Johnson, started a vegan outreach non-profit, the Vegan Venue, and over the years they developed a variety of vegan recipes that anyone can make and everyone will love.
Shemirah began her career as a secretary; after college, she joined middle-management, working as Director of Governmental Affairs and Executive Director of the Bureau of Municipal Research; Shemirah went on to manage the Mental Health Foster Care Program of the Family Counseling Center of Fulton County in Upstate NY where she was also instrumental in developing and implementing the DAPW (Domestic Abuse Prevention Workshop). Shemirah worked as a freelance writer, managing a public relations service and overseeing, editing, and publishing a low-income neighborhood newspaper.
Since 2006, Shemirah has worked for FARM, the Farm Animal Rights Movement, where she manages the Letters From FARM editorial letter database; she also liaisons with food manufacturers and vendors for FARM’s annual Animal Rights National Conference as well as other annual programs, such as MeatOut and World Day for Farmed Animals.
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