Out of this world goodness from Mother Earth!

by Bob Levin, *Eat Life Before Life Eats You!

Monday, December 18, 2017 [Last updated: 03/09/2018, 10:30 AM PST]

Proudly buying local and baking with products from Bob’s Red Mill.
Bob Levin, nominated membership with the “Heroes of the Mill” since Nov. 2014.

I’m an Italian-Jewish-American and jokingly remark that should I ever design a coat-of-arms it will include a
meatball and a matzo ball. Between baking and other activities I am writing my first tell-all book
“Motorcycle of the Soul” and a movie will follow. Hope you enjoy this recipe. Eat life before life eats you!

Note: The original meat version of this ethnic Italian recipe dates back to ancient Rome and remains a closely guarded
family secret. However today I am comfortable publishing my creation of this vegetarian recipe after changing the original
recipe enough by omitting various actual meat products and substituting others with some vegan/seitan meat options.

Vegetarian Roman Stuffing

By Bob Levin

Ingredients:

● Seitan Ground Crumbles……………………………………………… (2 Lbs.)

(Pork flavored would be the first choice if found, but beef or chicken will work fine.)
● Unsalted Butter Melted……………………………………………….. (1/2 Lb.)
● Cream Cheese……………………………………………………………. (4 Large Boxes or 32 Ounces Total)
● Eggs Beaten……………………………………………………………….. (6)
● Chopped Spinach…………………………………………………………. (2 Cans Drained or 27 Ounces Total)
● Romano Cheese Grated………………………………………………. (6 Cups)
(Do not use boxed sawdust cheese unless existing in survival mode within a “Walking Dead” world.)
● Chopped Italian Parsley ………………………………………………. (1 Bunch)
● Chopped Garlic……………………………………………………………. (5 Large Cloves or 2 tablespoons)
● Better Than Bullion (BTB) Vegetarian Chicken Flavor….. (1 Tablespoon)
● Salt & Pepper………………………………………………………………. (Taste Preference)
● Cracker Meal……………………………………………………………….. (To Thicken)
(If you cannot find a box at the market then buy some saltines or club crackers and make your own in a food processor.)
 Directions:

1. After cooking, melting, draining, beating, chopping, and grating, combine all ingredients
together and mix thoroughly.

2. Add cracker meal to thicken mixture to the consistency of mashed potatoes.

3. Cooking at this point is for the purpose of removing moister content and fusing a
marriage of ingredients and flavor components. That said this Roman Stuffing mixture
can be applied to a greased casserole dish, piecrust, and phyllo dough or filled inside
large pasta shells and raviolis.

4. Oven baking temperatures and times in the oven can range from 250°F - 350°F and
depend on applications, techniques and quantities being prepared. Cook the mixture but
do not dry it out.

5. My grandparents use to bake casseroles at 250°F for a sufficient time to slightly brown
the edges, cook the raw eggs, heat the Roman Stuffing thoroughly, and to still remain
moist inside. Allow casseroles to stand and cool twenty or thirty minutes before serving.
Remember you are primarily welding pre-cooked ingredients together that contain raw
eggs.

Disclaimer & Notes:

The photograph shown was one that I harvested temporarily from the internet. My actual
photographs could not be found from the last times that I made the original recipe and
another version using tofu. I’ll update the step by step photos the next time I make this
recipe.

With too many joking cooks in the kitchen the comments about the appearance of this
ancient Roman mixture was said to resemble something cousin to the substance
discharged from the south end of a north bound cow. Politely I suggest referring to this
delicious Italian treasure a possessing the appearance and consistency of green mashed
potatoes  You can apply this recipe into many applications that I’ll leave to your
creative genius; i.e., pie crusts, casserole dishes, filo pastries, stuffed and layered pasta
dishes or personal sized calzones.