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Organic Stuffings

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Okay. I normally would not focus on a recipe pitched from one company, but I love the dried fruits that these guys produce and they are big time into being socially responsible, so here ya go, two recipes from Kopali Organics.

For this Thanksgiving, Kopali Organics’ SUPERGOOD, SUPERFOOD line has created a couple vegan stuffing recipes incorporating their delicious super fruit Goldenberries to add a healthy flavorful spin on classic holiday faves. Regular stuffing can be 800 calories or more, and this is a much healthier and delicious alternative! The exotic raisin of the Amazon is a sweet and sour delicacy and incredibly rich in vitamin A.

Wild Rice Stuffing
Ingredients (Serves 6 to 8):
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
1/3 cup chopped fresh sage

1. 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 to 45 minutes, or until the liquid is absorbed. Remove from heat.

2. 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.

3. 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.

Organic Goldenberry Vegan Thanksgiving Stuffing
Ingredients (Serves 6 to 8):
5 cups whole grain bread, toasted and crumbled
4 1.8-ounce packages Kopali Organics SUPERGOOD SUPERFOOD organic dried goldenberries
2 tablespoons olive or vegetable oil
1 onion, diced
2 bunche sof scallions, minced
2 teaspoons chopped fresh parsley and/or sage (to taste)
1 to 1 1/2 cups celery diced
1 cup apple juice
1/4 cup lemon juice

Preheat oven to 350 degrees. In a skillet, sauté 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.


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