Recipe: Vegetarian Stuffing

As we approach Thanksgiving, I've decided to showcase some of my absolute FAVORITE vegetarian side dishes. Since I don't eat turkey, I live on sides during the holidays... and I wouldn't have it any other way! Side dishes are the BEST, so I'll be posting one recipe a week until Thanksgiving to give ideas to my fellow vegetarians (or anyone with taste buds, really). 

*Note: if you are making this vegetarian, please check the ingredients on the stuffing package. Many include cooked chicken, chicken stock/broth, and/or chicken fat. I have found that many of the name brands are off limits, but the store brand where I live (Safeway) is completely meat-free!

Ingredients Needed:1 Package Stuffing Mix 1/2 Onion (chopped) 5 Celery Stalks (chopped) 3-4 Carrots (chopped) 1/2 Cup Butter (melted) 1 1/2 Cups Water or Broth (I use vegetarian "No Chicken" broth from Whole Foods)
The Recipe: 1. Melt butter in saucepan. 2. Add onion, celery, and carrot, and sauté until tender, about 5-7 minutes. 3. Add stuffing mix to saucepan. 4. Add water or broth a little at a time, tossing to mix. 5. ENJOY!

Recipe: Broccoli Cheese Soup

If you love Panera's broccoli and cheese soup, you'll love this one. It's a bit heartier (and full of even more veggies), but it's got the same great taste! 

Okay, so the name of this recipe is misleading. It should really be called "broccoli, carrot, cauliflower, onion, beer, and cheese soup"... but that is too much of a mouthful, so I condensed it. Just know that all of those wonderful things are inside this delicious concoction. You WILL want a mouthful of it!

Check out the pictures first, and then find the ingredients and recipe written below! ENJOY!

Ingredients

• 1 tablespoon melted butter
• 1 yellow onion (chopped)
• 1/4 cup melted butter
• 1/4 cup flour
• 2 cups half-and-half cream
• 2 cups chicken broth
• 1 bottle of beer (I use Blue Moon)
• 2 cups fresh broccoli
• 2 cups fresh cauliflower
• 2 cups fresh baby carrots
• 1/4 teaspoon nutmeg
• 8 ounces sharp cheddar cheese
• salt and peper (to taste)

Recipe

1. Sautée the onion in 1 tablespoon of butter. Set aside.
2. Cook 1/4 cup melted butter with 1/4 cup flour over medium heat for three minutes. Stir constantly with a wire whisk constantly. 
3. Add the half and half.
4. Add the chicken broth. 
5. Add the bottle of beer. 
6. Simmer for 20 minutes.
7. While the soup is simmering, grate the cheddar cheese so it's ready to go.
8. Add the onion, broccoli, cauliflower, and carrots. 
9. Cook on low heat for 25 minutes.
10. Add nutmeg.
11. Add salt and pepper to taste. 
12. Purée in a blender until smooth.*
13. Return to saucepan on stove.
14. Add grated cheddar cheese. Stir it until it melts. 

*I take out several broccoli florets at this step and add them back in after the rest is blended so there are still some chunks of broccoli in the soup. I do this for Dan because he prefers it, but you don't have to. You could also leave some of each veggie out if you prefer.

ENJOY!