Just to get all you American readers thinking about your Thanksgiving here is some thing I had for ours! Perfectly individually portioned piles of stuffing goodness, great for your holiday meals or any time you’d like something a little different on the side.
Individual Stuffing
Makes 12
1 Tablespoon Olive Oil
1 medium Onion, finely chopped, about 1 Cup
2 cloves Garlic, minced
1 stalk Celery, finely chopped, about ½ Cup
1 medium Apple, cored and finely chopped, about 1 medium, peeled if desired
3 Tablespoons finely chopped fresh Parsley, flat leaf or regular
1 teaspoon dried Sage
1 teaspoon Salt
½ teaspoon dried Thyme
½ teaspoon Black Pepper
½ Cup + 2 Tablespoons Vegetable Stock
½ Cup + 2 Tablespoons Rice Milk
2 ½ Cups soft Bread Cubes, ½” size, see note
1 Cup Panko or Breadcrumbs
1 Cup Plain Flour
1 teaspoon Baking Powder
Preheat oven to 375F and prepare muffin tins by spraying with non-stick spray.
Heat the oil in a large skillet over medium heat and sauté the onion, garlic, and celery until well softened and starting to brown just a little, 6 to 8 minutes.
Add in the apple, herbs, seasonings and sauté a minute more.
Add the stock and soymilk, mixing well. Remove from the heat.
Add the bread cubes, crumbs, flour, and baking powder to the skillet and mix to ensure all really well combined.
Press mix equally into muffin tins and bake for 25 to 30 minutes until lightly browned and tops crisp.
Remove from tins immediately using a thin spatula or blunt knife so they stay crisp and serve warm.
Note
I use either the recipe for Plain Bread from the soon to be published Quick and Easy Vegan Bakesale, or a sturdy store bought bread. In a pinch I have used sliced wholegrain bread and that works fine too.
Preparation time – 10 minutes
Cooking time – 40 minutes
[soy free]
[sugar free]
[nut free]
Terms which are different in different parts of the world and drive you mad, anyone? Today its about potatoes.
The cold packet ones - In New Zealand usually chips; In the UK, crisps; in Canada, chips.
The hot ones - In NZ Hot Chips; in the UK, Chips; in Canada, Fries.
In our house, to save the confusion and my potato sanity, we use the term Crisps to mean the packaged thin, maybe crinkled, cold, generally a snack, things, and Fries to mean the hot, deep fried or baked to go with dinner things. Avoiding the whole "chip" thing completely.
What about you??
I love combining grains to get different tastes and textures (not to mention nutrition profile) from dishes. In this case I combined Millet with Arborio Rice to create a beautifully tasty, veggie loaded, Risotto.
I find risotto is an easy dish to add other grains to, I've used Buckwheat and Barley in the past, but still gettingteh creamy result if you use half risotto rice. Yay for experimenting.
and Stuffed ones. 
R's 1st Grade Class went to The Pumpkin Patch last week, and as you can tell from this photo she was less than impressed by the noise and smell in the barn! The turkeys were gobbling, and the donkey did a big poop and she couldn't get out of there fast enough!
Other than that, a wonderful fun time was ahd by all!
Following on from my Wheat Free musings of yesterday and earlier in the week at school I have this new cookie creation to share!
These are moist, dense, and dare I say even chewy, Gluten-Free cookie, that appeal to kids and grown ups alike. I made them specifically for my elder daughter’s teacher’s sister (got that??) who is GF, and she loved them! There were leftovers and the kids ate them up after school, and the girl who was at our house on a play date said, so I wasn’t meant to hear, “Your Mum makes the best cookies, can she teach my Mum?” There’s none left, barely hours after they came out of the oven!
Chocolate Gluten Free Chocolate Chip Cookies
Makes about 20
¼ Cup + 2 Tablespoons Almond Milk
¼ Cup Canola Oil
1 Tablespoon ground Chia Seeds
⅔ Cup Sugar
¼ Cup Brown Sugar
1 teaspoon Chocolate or Vanilla Extract
½ Cup Ground Almonds
⅓ Cup white Rice Flour
⅓ Cup yellow Corn Flour
3 Tablespoons Dutch processed Cocoa Powder
2 Tablespoons Cornstarch
½ teaspoon Baking Powder
½ teaspoon Salt
½ Cup Chocolate Chips
In a large bowl whisk together the chia seeds, rice milk, and oil until thick and creamy. Stand for 10 minutes, then whisk again. The mix will be quite gelatinous.
Add the sugar, and extract and beat in.
Sift in the ground almonds, flour, cocoa powder, cornstarch, baking powder, and salt, then mix to form a sticky dough.
Stir in the chocolate chips. Cover and chill for at least 20 minutes for ease of handling.
When ready to bake, preheat oven to 350°F, and line 2 baking trays with parchment paper.
Using dampened hands as necessary, scoop dough into heaping Tablespoons and roll into balls. Flatten in your palms to form 2” discs, place on prepared trays 2” apart.
Bake for 10 to 12 minutes until bottoms lightly browned but cookies still soft and puffy looking.
Cool on trays for 5 minutes before transferring to a rack using a spatula to complete cooling.
