Wednesday, November 12, 2008

Vegan Thanksgiving sides... it can be done

For this Thanksgiving, Kopali Organics’ has created a couple vegan stuffing recipes incorporating Goldenberries to add a healthy flavorful spin on classic holiday faves. Regular stuffing can be 800 calories or more, and, speaking as a carnivore, we're thankful for every calorie.

However, folks who'll be hosting vegetarians or vegans for the holiday need to spread around some culinary love. The Goldenberries are available at Whole Foods or online. Yes, that means you have to go to Mountain Brook and shop at Whole Foods, but, trust me, if you're hosting a vegan Thanksgiving blowout, you're going to end up there anyway.

Wild Rice Stuffing

2 quarts vegetable stock
3 cups wild rice, rinsed
Pinch sea salt
1 tablespoon olive oil
6 large shallots, chopped
6 garlic cloves, minced
1 pound white mushrooms, thinly sliced
1 tablespoon soy sauce or wheat-free tamari
1 teaspoon dried thyme
1/2 cup Kopali Golden Berries
Freshly ground black pepper
1 cup chopped fresh parsley
2 quarts vegetable stock
1/3 cup chopped fresh sage

Bring the stock to a boil. Add the rice and salt to the stock and bring to a boil. Reduce the heat, cover and simmer for 35-45 minutes, or until the water is absorbed. Remove from heat.
Heat the olive oil in a sauté pan, add the shallots and garlic and cook for about 10 minutes, or until golden. Add the mushrooms and continue to cook, stirring occasionally, until the mushrooms release their juices.
Add the soy or tamari, thyme, and pepper. Continue to cook until the liquid evaporates. Transfer to a bowl with the rice. Add the golden berries, parsley and sage and toss to combine. Taste and adjust the seasonings, adding more pepper, if necessary.

Kopali Organics Goldenberry Vegan Thanksgiving Stuffing
5 cups whole grain bread, toasted & crumbled
4-1.8 oz packages Kopali Organics organic dried Goldenberries
2 tbsp olive or vegetable oil
1 onion, diced
2 bunches of scallions, minced
2 tbsp chopped fresh parsley and/or sage (to taste)
1 1/2 cups celery, diced
1 cup apple juice
1/4 cup lemon juice
1 cup vegetable broth
1 cup peeled, diced, cored apple
1 cup mushrooms, chopped
1 stick vegan margarine
3/4 cup chopped walnuts
1 tsp ginger
1 tsp cinnamon
salt & pepper to taste (approx 1 tsp/ea)

Preheat oven to 350 degrees. In a skillet, sautee the onion, scallions, celery, mushrooms, and vegan margarine. When browned, add the apple, parsley/sage, and salt/pepper. In a mixing bowl, combine the contents of the skillet with all remaining ingredients, stirring well.Bake for approx 25 minutes, stirring once, until crust is browned but still moist. Serves 6-8. Enjoy!