This amount will fill a large 4-quart lasagna pan.
are not exact; vary according to taste.
large loaf of whole grain bread
2 medium onions
6 celery stalks, use bottom and leaves too
one cup or more white mushrooms, quartered - use the stems also
1/2 cup or more walnuts
1 Tablespoon sage
1 teaspoon each oregano and thyme
good quality cold pressed olive oil (please do not use cheap
popular brand oil from the supermarket, it is unhealthful)
tamari sauce (or Braggs)
1 Tablespoon Vegit seasoning
1 teaspoon Herbamare seasoning
Spread the bread slices on the oven racks in a 200° oven and let
them become dry. Break each slice into about 16 pieces and put
in the largest bowl you have.
While the bread is drying, chop the onion and leek and sauté
slowly in olive oil until it gets brown, but do not let it burn.
Then sauté the celery.
At the same time, put mushrooms in another pan
with some water, a little oil, and the tamari or Braggs and cook
until the mushrooms release their juices and become smaller.
Also toast the walnuts in a skillet; don’t add anything, just let
them toast a bit on a low flame.
As each of the above are done, add to the bowl and stir.
the sage, oregano and thyme. Mix again.
Pour two cups boiling water over the Vegit and Herbamare, stir
and add to the bowl, stirring gently.
Use a paper towel to put some olive oil in the pan. Bake covered
at 350° for 30-45 minutes.
This is not just a Thanksgiving dish, it makes a good fall or
winter meal. Serve with baked sweet potatoes.
Just bake them with their
skins on for a long time and they will get really sweet on their own
and will not need any fats or sugar. Use the oven, not a microwave.
Serve a steamed leafy green, such as collards or kale with this.
Cranberry chutney rounds it out.