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Monday, November 25, 2013

Don't forget the Cranberry Sauce and Bread Dressing (vegan, vegetarian, macrobiotic, gluten free, cane sugar free recipes)


Cranberry Sauce


1 1/2 lbs. Fresh cranberries, rinsed
1 cup sweetener.  ( use all maple syrup or some maple and some rice syrup)
Pinch of sea salt
Zest of one orange (optional)

Simply stir the cranberries and salt over low heat for approx. 30 minutes.  The cranberries will soften and the liquid will form a syrup.  Add the sweetener and orange zest and keep stirring until desired consistency is achieved.  Cool completely and then chill before serving.


Bread Dressing


1 loaf stale cubed bread (Pacific Bakery’s yeast free Kamut White is a good one)
1 1/4 Cups Celery Chopped
3/4 Cup Onion Chopped
1 Cup broth (use the “chicken” style broth you can find in natural food stores or your own veggie broth)
1 egg or 1 Tablespoon kudzu dissolved in a small amount of water
Oil
Dash of salt and pepper

Preheat oven to 350°.
Saut√© the Celery and Onion in a Tablespoon or so of oil. Mix all ingredients together and transfer to a baking dish with a lid.  Bake for 20-60 minutes depending on your oven and how dark you like the outside of your dressing.

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