Before getting down to our recipe for the day, I’d like to take a moment to remember those who fought for our country and continue to make Canada our home. I will wear a poppy for Canadian soldiers and will also honour Veterans Day for the Americans and my home away from home.
I’ve never made stuffing before. Come to think of it, I don’t think I’ve ever eaten any either. It never looked particularly appealing to me. But with American Thanksgiving around the corner, I had this recipe idea in mind and it kind of reminded me of stuffing. So I made it! And then I looked up stuffing and realized this is nothing like the traditional dish and I’m not sure what else to call it. I thought of calling it stuffing salad, but it’s nothing like a salad either. At any rate, it would make a scrumptious side to any dinner =)
Unconventional Stuffing (serves 4-6 as a side)
4 cups of brussels sprouts (if you love ’em as much as I do, use more!)
2 tbsp of olive oil + 2 cloves of garlic, peeled + salt & pepper to taste
2 cups of chickpeas (I used dried and soaked & cooked mine, but 2 cans is probably enough)
1/4 cup of dried cranberries
4 slices of bread, preferably stale, sliced into cubes (I like to use the end pieces for croutons)
2 tsp of olive oil
1/2 tsp each of oregano, paprika, garlic spice, sea salt & pepper
a pinch of nutritional yeast
Start by preheating the oven to 475. Trim and halve your brussels sprouts and throw them in a glass lasagna dish. Cut the garlic cloves in half, throw them in with the brussels sprouts, add the olive oil, salt & pepper and stir to combine. Place it in the oven and allow to cook for 15 minutes. Prepare your croutons and place them on a parchment paper lined cookie sheet. Take the brussels sprouts out after 15 minutes, stir them up and put them back in the oven with the croutons for 10-15 minutes (don’t burn the croutons! Keep an eye on them). Your croutons should be nice & crispy. Take everything out, fish the garlic halves out of the brussels sprouts and discard them. Throw the croutons in with the brussels sprouts and add the chickpeas & cranberries. Enjoy!