Stuffing Muffins
Give Thanks!
I cannot express how overly filled with gratitude I am these days. When I went to yoga teacher training school in India back in February earlier this year my pranayama teacher encouraged us to practice giving thanks each day, upon rising and prior to falling to sleep. He encouraged us to simply list 5 things we can be grateful for even if it is something as simple as, “I am grateful I had food today”. That is definitely something to be grateful for since a large portion of us are not living in such luxurious circumstance.
The truth is even those of us who are in crumby circumstances can have something someone else wishes for. I know it is hard to believe at this moment but trust me focusing more on the goodness in your life will only help it get better. Not the other way around. It is time to shine light on the things you can be grateful for. The more you focus on giving thanks and being grateful for what you have the more abundance you can attract!
I was quite skeptical but I was definitely in a space where I was willing to try anything that resonated with my spirit to help elevate my vibration so I gave it a go! 9 months later I am being featured on this amazing blog site and all my dreams are literally coming true! My creativity is expanding, my confidence has grown immensely, and my peace of mind is in my hands. I am extremely grateful for myself, my Trxbe, and all the beautiful connections I have made these past couple of months!
It might sound too simple to be true but once you start to see all the things you can be grateful for your thoughts begin to shift and your perspective expands allowing you to see abundance and realize it is already yours! You just have to reach out and grab it!
I hope you enjoy these amazing stuffing muffins with the ones you love! Encourage others you love to give thanks and give thanks for them as well. These muffins are great to bring to a gathering and you don’t even have to mutter that they are “vegan’’ or “plant-based”. No one will even know. However, if you decided to share your secret get ready for the jaw dropping responses.
Give thanks for listening, supporting, and receiving my love.
Stuffing Muffins
Ingredients
- 8 cups bread cubes (about 1 loaf)
- 3 tbsp vegan butter
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1.5 cups celery, diced
- 1 cup chopped carrots
- 1 tsp thyme
- 1 tsp rosemary
- salt and pepper to taste
- 1 plant egg (1 tbsp grounded flax seeds + 2 tbsp water)
- 2 cups vegetable broth
- oil for greasing muffin tin
Instructions
1. Preheat oven to 375°. Spread bread cubes out on baking sheet. Bake until toasted (about
10-15 minutes). Transfer bread to large bowl.
2. Heat vegan butter in pan on stove at medium heat. Add onion, garlic and celery and sauté
until vegetables are soft (about 15 minutes). Add mixture to bowl with bread cubes.
3. Stir thyme, rosemary, salt, pepper and plant egg into bowl.
4. Slowly add vegetable broth, being careful not to make bread too soggy, and stir. I added 1 cup at a time and let it absorb for a minute before adding more. To make it more dry add
more bread crumbs.
5. Grease mini muffin tin. Spoon mixture into each spot, packing it down and filling it to the top. Bake in oven for 25 minutes, until edges are browned.
6. Remove from oven and let sit until cool enough to handle. Add a scoop of mashed potatoes on each muffin and top with gravy.
Mash potatoes
Ingredients
- 6-8 yukon gold potatoes
- 4 tbsp vegan butter
- ¼ cup chopped chives
- 4 cloves garlic, minced
- 1 tsp grape seed oil, to sauté garlic
- Salt and pepper to taste
Instructions
1. If you have organic potatoes, leave peels on and chop potatoes into small cubes. If you
do not have organic remove peels first then chop.
2. Add potatoes to large pot of water and noil for 20-25 mins
3. while potatoes are boiling sauté minced garlic In a small pan with grape seed oil. About 5-7 mins
4. drain potatoes once soft enough a fork can slide through them, then add back to heat for
about a minute to absorb excess water
5. add potatoes to large bowl , put in vegan butter, sautéed garlic, chopped chives (leave
some for topping), salt and pepper to taste. Mash all together.
Mushroom Gravy
Ingredients
- baby cremini mushrooms about 12 oz
- 3 tbsp vegan butter
- ½ of chopped yellow onion
- 4 cloves garlic, minced
- Salt and pepper to taste
- 2 tbsp flour (sub with GF flour if needed) + 2 tbsp water
- 2 cups veggie broth
- ¼ cup white wine
- 1 tsp thyme
- 1tsp oregano
Instructions
1. Finely dice the onion, and chop the mushrooms.
2. In a skillet over medium heat, saute the onion for 1 minute.
3. Add mushrooms, salt, and herbs. Saute for 8-10 minutes.
4. Add white wine and cook about 4 minutes, or until most of the liquid has evaporated.
5. Add broth, bring to a boil, and cook for 10 minutes.
6. In a small bowl, whisk together flour and water. Add to skillet and stir.
7. Return to a boil, reduce heat to low and simmer 2-3 minutes until slightly thickened.
8. Turn off heat and stir in butter until melted. Salt/pepper to taste if needed.
