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.

 

Persimmon Cake w/Orange Glaze

Persimmons are common in Oklahoma, but our wild variety ones are so small, they aren't all that enjoyable to eat plain. It takes a bit of work to get the pulp, but once you get the hang of it, it doesn't take too long at all. I cut the sugar way down in this cake, because the persimmons I was using were super sweet, so may want to taste the batter before you put it in the pan to see if it's to your liking. Also remember that the raisins add sweetness. Also, you can leave the glaze off if you prefer, I just wanted to add a little something special to it for Thanksgiving!

CAKE
2 cups chopped nuts
1 cup raisins (golden looks great)
2 cups persimmon pulp, mashed
½ cup sugar
3 cups whole wheat pastry flour
½ tsp ginger
½ tsp cardamom
1 tsp salt
1 Tbs. aluminum free baking powder
1 cup dairy-free milk

GLAZE
1 Tbs. coconut oil or Earth Balance
¼ cup organic powdered sugar
1 tsp. orange zest
1-2 Tbs. orange juice

Mix nuts, raisins, persimmon pulp, and sugar. Sift dry ingredients and add alternately with milk to first mixture. Bake at 325°F for about 40 minutes in a 9x13 cake pan lightly greased with coconut oil, or until set and toothpick inserted in the middle comes about clean. Set on cooling rack to cool in pan.

To make glaze: melt fat over medium heat in a small sauce pan. Stir in powdered sugar and orange peel. Add orange juice until glaze has a smooth consistency. Pour over cake in pattern or spread out evenly as desired.

Blueberry Banana Muffins

These light and slightly sweet muffins are perfect for breakfast, desert, or a light supper. Makes about a dozen.

1 cup almond milk (or your choice of dairy-free milk)
2-4 Tbsp coconut oil or Spectrum non-hydrogenated shortening (palm oil)
1 very ripe banana (the softer the better), mashed
1/2 tsp pure vanilla
2 cups whole wheat pastry flour
2/3 cup organic cane sugar
1 Tbsp aluminum-free baking powder
1/2 tsp salt
1 cup fresh or frozen blueberries

Heat oven to 400 degrees F. Grease muffin pan with coconut oil. Beat almond milk, oil, banana, and vanilla in large bowl. Sitr in flour, sugar, baking powder, and salt all at once just until flour is moistened. Batter will be lumpy; do not overmix. Fold in blueberries. Divide batter evenly among muffin cups. Bake 20-25 minutes or until golden brown. Immediately remove from pan to wire rack.