Sweet Potato Casserole & Country Rice Dressing

SWEET POTATO CASSEROLE

4 medium potatoes

3 Tbs. organic sugar

½ can coconut milk

1 Tbs. flaxseed meal

1 tsp. orange zest

3 Tbs. orange juice

¼ tsp. salt

¼ tsp. ginger

¼ tsp. cardamom

1 cup organic brown sugar

½ cup chopped pecans

½ cup chopped walnuts

1/3 cup flour

¼ cup Earth Balance spread, melted

Cook sweet potatoes in enough boiling water to cover in Dutch oven 30 to 40 minutes or until tender; drain. Cool slightly; peel if desired. Preheat oven to 425°F. Combine cooked potatoes, granulated sugar, coconut milk, flax, orange peel, orange juice, salt, and ginger in large bowl; mash with potato masher or beat at medium speed with electric mixer until blended. Spoon into lightly greased 2-quart baking dish. Stir together cardamom, brown sugar, pecans, walnuts, flour, and melted Earth Balance; sprinkle evenly over sweet potato mixture. Bake 20 minutes; cover with aluminum foil. Continue baking 10 minutes more or until thoroughly heated. 

COUNTRY RICE DRESSING

1 cup brown rice

3 cups sliced mushrooms

½ cup chicken-style soy curls, chopped (optional)

1 cup chopped onion

¾ cup shredded carrot

3 stalks celery,  sliced

½ cup dried cranberries or tart cherries

¼ tsp. rosemary

¼ tsp. thyme

¼ tsp. sage

¼ cup chopped fresh parsley

Salt to taste

In medium saucepan, simmer rice and 2 cups water, covered, 45 minutes, or until tender. Meanwhile, in large skillet, cook mushrooms, soy curls (if using), and onion until soy curls are browned and veggies are tender. Stir in carrot, celery, cranberries, herbs, and parsley. Stir in cooked rice into veggie mixture, and add salt to taste. Cook and stir until heated through.