FIG AND YAM ENGLISH MUFFIN STUFFIN’
This Middle Eastern delicacy, straight from the influence of AFC’s London kitchen, was meant to impress on every level! Make any holiday great! A gift!
1/4 c. margarine
1/2 c. fine dice celery
1 c. fine dice yellow onion
8 med. garlic cloves, finely chopped
1 thumb size of fresh ginger, peeled, thinly sliced, cut into thin sticks then crosswise into tiny cubes (TINY!!)
1 t. pink Himalayan salt
5 English muffins – I used Orlando brand that contains no animal products – open and heat on wire rack over baking sheet in preheated 350 degree oven for 15 minutes, remove from oven, cool, then cut into sm. pieces and set aside
2 c. water
3 Massel chicken-style bouillon cubes (no animal content)
lots of freshly ground black pepper
2 t. ground coriander
2 t. dried rubbed sage
1/4 t. ground allspice
1/2, 9 oz. pkg. whole California figs (I used Nutra-Fig brand), sliced being sure to remove any hard knobs
1 extra-large baked yam, chilled, peeled and cut into 1/2 inch cubes
1/2 c. more water
1/2 t. fine grind and sifted dried mint
salt and pepper to taste
In extra-large skillet, over medium-low heat, melt margarine.
Add celery, onion, garlic and ginger plus salt. Saute till translucent and soft, without charring. Lower heat if necessary. Stay close to stove.
Add 2 c. water, vegan bouillon cubes, fresh grind black pepper, coriander, sage, allspice. Stir and cook to dissolve bouillon cubes.
Add muffins cubes all at once. Stir to coat with liquid and till all liquid is absorbed.
Add figs, yam, 1/2 c. more water and mint. Stir to evenly disperse.
Adjust for water, salt and pepper. Serve.
Notes: Although this stuffing is low-fat, it tastes and textures rich.
There’s no reason to bake it, since it’s perfect when cooked stove-top. It’s best right after you make it, but leftovers are still great. The delicacy feature goes into play when served right away.