Well, Thanksgiving is in three days, and we are all planning our holiday menus. Scott and I are spending Thanksgiving in NYC with our dear friends Kat and Wayne. We are all attending the famous Candle 79 Vegan Thanksgiving feast, and we are SO excited! So, here is my last Thanksgiving recipe for this year, and I wanted to celebrate Way Better Snacks today! 

As I posted last week, I am thrilled to be one of their new Brand Ambassadors. Way Better Snacks are seriously the best tortilla chips I have ever tasted! AND they only use sprouted, NON-GMO, natural ingredients that are Gluten Free, Kosher, and free of additives and preservatives. 

Now these chips are fabulous as a snack on their own, served with homemade dips and spreads, or as a crumble topping for mac and cheese, vegetable casseroles, or with raw or cooked salads. But I thought it might be fun to show another way you can use these chips – as a base booster in holiday stuffing.

I love using ground cauliflower to make raw couscous and salads, but it also replicates bread crumbs beautifully in gluten free stuffing. I had an idea that the Way Better Sprouted Blue Corn Chips would make a fabulous addition to not only boost the nutritional content of the dish, but also help to create a more traditional colour associated with mainstream stuffing recipes.

The results were fabulous. The corn chips incorporated with the caulifower and other vegetables to create a wonderful base that mixes beautifully with the raw almonds. Just a note: it is very important to grind the herbs and steep in the vegetable broth to get an even blend.

For those of you following the Body Ecology Diet, simply omit the maple syrup and add a few drops of stevia to balance out the flavours. You might find you don’t feel the need to add any sweetener at all. I just felt like the maple syrup balanced and lifted the flavours, and turned this dish from simple to sublime. Enjoy! ☺

Happy Thanksgiving to you and your family. I hope your week is filled with love, laughter, gratitude, and lots of delicious food!  

Disclosure: Way Better Snacks compensates me as a brand ambassador. However, I have been a fan of their products since I tried them in early 2012, and my opinions are my own. 

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Way Better Cauliflower Sage Stuffing

  1. In your food processor, pulse the cauliflower a few times until it is the consistency of bread crumbs. Set aside.
  2. Then process the blue corn chips in the food processor until roughly ground.
  3. Grind all of the herbs in a spice grinder and steep in the vegetable broth until needed.
  4. In a large saucepan or dutch oven, sauté the olive oil, garlic and onions with a pinch of salt on a medium high heat until translucent.
  5. Add in the celery, and sauté for another couple of minutes. Then add in the carrots and vegetable broth and sauté for a few minutes.
  6. Gently stir in the cauliflower and corn chips, and bring mixture to a boil.
  7. Reduce the heat, and simmer, stirring on a medium heat until liquid has reduced so mixture is the consistency of oatmeal / porridge.
  8. Turn off the heat, and stir in the raw almonds, and then the apple cider vinegar, maple syrup, and then fresh parsley. For Body Ecology, omit the maple syrup and use a few drops of stevia instead.
  9. Season to taste and serve.
  10. Serves 8 - 12


Avoid sticky garlic

When chopping garlic into fine pieces, it can leave you in a sticky situation. The garlic sticks to your knife, your fingers, and the board. To avoid this – simply rub a tiny drop of olive oil onto the blade of your knife and a few drops onto the garlic cloves. The oil coats the garlic and stops it from sticking.

This looks so delicious it should be illegal. Why’s it called ‘way better’?


LOL! Yes, I really hit the jackpot with this recipe. I called it “Way Better” after the Way Better Snacks Tortilla Chips I used to make this recipe. Have you tried them? AMAZING. Gluten Free, Vegan, Kosher, Organic, and SPROUTED!

This looks and sounds amazing. Glad it is the holiday season so there is the perfect reason to serve this with everything!!!!


Yes, this recipe is a winner. Can’t wait to hear what you think. Enjoy :)

This sounds really good. Great idea to use cauliflower and corn chips. I just saw these chips at Whole Foods and thought of this post. What else have you used them in besides dips?


Yes, this was a winning combination. Yes, I am so pleased to see more and more stores carrying these incredible sprouted tortilla chips. I have used them ground up as a replacement for bread crumbs. I have dipped them in maple syrup and served them as nut free wafers with ice cream (which I will post this month), as a topping on mac and cheese and other veggie casseroles. But I just LOVE snacking on them with mashed up avocado and tomato! I also always have a bag of them in my car to snack on. SOOOO good.

Another treat!  You don’t usually think of cauliflower for stuffing, but there was something about the combination of flavors… truly yummy!


Glad you enjoyed it. I LOVE using ground up cauliflower in lots of recipes. It is always a winner.

I stuffed my belly with this stuffing. It was delicious!


Oh great! I am so glad you enjoyed it :)

Your recipe looks good and sounds delicious. I will be trying it and I’ll let you know how much we all love it. Can i use fresh marjoram instead of dried one?


Yes, you can. I only used dried herbs as fresh can be hard to come by in some areas and I wanted to make this recipe accessible to everybody. You will need just a little bit more. Just make sure to grind it up and combine it well with the other herbs for a uniform taste. Enjoy.

Hey! this one is so delicious to try. can’t wait to make this one and fulfill my cravings on it. Perfect recipe, dear.

Thanks for sharing.



Yes, can’t wait to hear what you think. This recipe is a winner.

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