The Hebrew word for leek - karsi - is similar to the word yikorsu, “[may our enemies be] decimated.” Spinach, swiss chard, and beets are also meaningful as their Arabic or Hebrew translations are reminiscent of the Hebrew word yistalku, “[may our adversaries be] removed.” And if you think you see a lot of emphasis on escaping from hostile threats, just think about Jewish history for a minute.
Whole wheat adds fiber, and leeks add a certain sweetness to this stuffing recipe.
- Cook Time
- Prep Time
- Cooking spray
- 2 tablespoons extra virgin olive oil
- 3 large leeks, white and light green parts only, rinsed well and chopped
- 2 garlic cloves, coarsely chopped
- 1 cup baby spinach, rinsed and dried
- 6 cup day-old (stale) whole wheat bread, crust removed and cut into cubes
- 1 cup vegetable broth
- 2 tablespoon vegan butter, melted
- 1 teaspoon kosher salt
- Freshly ground black pepper
1. Preheat oven to 400° F. Lightly coat a 9- x13-inch baking dish with cooking spray.
2. In a medium sauté pan over medium-low heat, heat extra virgin olive oil and add leeks. Sauté 12 to 15 minutes, or until softened and just beginning to turn golden.
3. Add garlic and spinach; mix well, and remove from heat.
4. In a large bowl, combine leek mixture, bread cubes, broth, vegan butter, salt, and pepper; stir to combine.
5. Pour mixture into the prepared baking dish and bake 30 to 40 minutes, or until golden brown on top.
Serve with Date and Honey Glazed Chicken Thighs.