ingredients:
2 1/2 cup gluten flour
1 cup water
1 tsp sea salt
1 tsp thyme
1 tbsp nutritional yeast
1 onion (200g)
1 carrot (75 g)
1 sweet potato (50g)
shiitake mushrooms (100g)
1/4 cup chia seeds, finely ground
2 tbsp coconut oil
2 tbsp red miso
directions:
1. in a food processor, reduced the vegetables, water, and spices to a puree
2. in a bowl, stir together by hand the gluten flour and the pureed concoction
3. flatten the result into a large rectangle
4. fill with stuffing
5. roll up
6. bake in the over basted with coconut oil, and decorated with oyster mushrooms, and sprinkled with rosemary and sea salt
7. bake for 1 to 1 1/2 hours in a large baking dish (I lined mine with parchment)
8. make sure it doesn't dry out ...
filling:
wild rice with apricots and celery -- 2 cups of stuffing plus 1/4 cup extra chopped apricots
Wild Rice Stuffing
cook:
2 cups boiling water
1 cup wild rice
a few dried mushrooms
a few celery leaves
1/2 tsp sea salt or less
after:
saute onion and celery in coconut oil
add the cooked rice
add sea salt and thyme and marjoram to taste
add 1/4 cup diced dried apricots (unsulphured is best)
if it starts to stick, add a little more water
Wild Rice Stuffing
cook:
2 cups boiling water
1 cup wild rice
a few dried mushrooms
a few celery leaves
1/2 tsp sea salt or less
after:
saute onion and celery in coconut oil
add the cooked rice
add sea salt and thyme and marjoram to taste
add 1/4 cup diced dried apricots (unsulphured is best)
if it starts to stick, add a little more water
outside:
oyster mushrooms tossed with coconut oil and sea salt
sprinkle of rosemary
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