Today we get to the "non-veggie" side and DESSERT!
Cranberry, Apricot and Pecan Wild Rice Pilaf (Gluten Free AND Vegan!) (from one of my favorite web-sites Oh She Glows
1 Tbl extra virgin olive oil
1 1/2 cups chopped celery + 1/2 cup, divided
1 heaping cup chopped sweet onion
2 garlic cloves, minced
1 1/2 cups uncooked wild rice
2 cups vegetable broth (be sure to use gluten-free if you want the dish to be)
1 1/2 cups water
1 bay leaf
3/4 - 1 tsp kosher salt + black pepper
3/4 cup chopped pecans
1/2 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 cup golden raisins
1/2 cup fresh cranberries, thinly sliced
-Preheat oven to 325F and toast the pecans for about 7-8 minutes. Remove and set aside.
-Saute onion, oil and garlic in a skillet over miedum-low heat for about 5 minutes, stirring often. Add 1.5 cups chopped celery and cook for another 5-7 minutes.
-Add wild rice, broth, bay leaf and water. Bring to a boil and reduce heat to low-medium and then cover with lid. Simmer for 30 minutes, stirring once half way through.
-After 30 minutes, uncover, stir and continue cooking for 20-30 minutes until the liquid is absorbed and rice is tender. Note that wild rice cooking times can vary a lot so keep an eye on it so it doesn't burn.
Remove bay leaf and stir in the dried fruit. Season to taste and stir in the sliced fresh cranberries and 1/2 cup chopped raw celery. Stir in toasted pecans.
yum! (but I skipped the pecans)
Applesauce Spice Cake
2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1 1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
1 cup unsweetened applesauce
1 tsp pure vanilla extract
Confectioners' sugar and ice cream, for serving
-Place a 15" piece of parchment paper in the bowl of a 5-6 qt slow cooker, letting the excess come up the sides. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt.
-Using an electric mixer, beat the butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the applesauce and vanilla (the mixture will look curdled). Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated.
-Transfer the batter to the prepared slow cooker and cook, covered, until set and a wooden pick inserted in the center comes out clean, 2 - 2 1/2 hours on high.
-Holding the parchment, transfer the cake to a rack and let cool for at least 15 minutes. Dust with the confectioners' sugar and serve with ice cream, if desired.
I liked being able to put this in the crockpot and not worry about it. But it tasted the same as any old spice cake...which I'm usually "eh" about ;-)
Cranberry, Apricot and Pecan Wild Rice Pilaf (Gluten Free AND Vegan!) (from one of my favorite web-sites Oh She Glows
1 Tbl extra virgin olive oil
1 1/2 cups chopped celery + 1/2 cup, divided
1 heaping cup chopped sweet onion
2 garlic cloves, minced
1 1/2 cups uncooked wild rice
2 cups vegetable broth (be sure to use gluten-free if you want the dish to be)
1 1/2 cups water
1 bay leaf
3/4 - 1 tsp kosher salt + black pepper
3/4 cup chopped pecans
1/2 cup dried cranberries
1/3 cup dried apricots, chopped
1/4 cup golden raisins
1/2 cup fresh cranberries, thinly sliced
-Preheat oven to 325F and toast the pecans for about 7-8 minutes. Remove and set aside.
-Saute onion, oil and garlic in a skillet over miedum-low heat for about 5 minutes, stirring often. Add 1.5 cups chopped celery and cook for another 5-7 minutes.
-Add wild rice, broth, bay leaf and water. Bring to a boil and reduce heat to low-medium and then cover with lid. Simmer for 30 minutes, stirring once half way through.
-After 30 minutes, uncover, stir and continue cooking for 20-30 minutes until the liquid is absorbed and rice is tender. Note that wild rice cooking times can vary a lot so keep an eye on it so it doesn't burn.
Remove bay leaf and stir in the dried fruit. Season to taste and stir in the sliced fresh cranberries and 1/2 cup chopped raw celery. Stir in toasted pecans.
yum! (but I skipped the pecans)
Applesauce Spice Cake
2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1 1/2 tsp ground ginger
1/4 tsp ground cloves
1/8 tsp kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup firmly packed dark brown sugar
2 large eggs
1 cup unsweetened applesauce
1 tsp pure vanilla extract
Confectioners' sugar and ice cream, for serving
-Place a 15" piece of parchment paper in the bowl of a 5-6 qt slow cooker, letting the excess come up the sides. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt.
-Using an electric mixer, beat the butter, granulated sugar and brown sugar in a large bowl until light and fluffy, about 3 minutes. Beat in the eggs one at a time, then the applesauce and vanilla (the mixture will look curdled). Reduce the mixer speed to low and gradually add the flour mixture, mixing until just incorporated.
-Transfer the batter to the prepared slow cooker and cook, covered, until set and a wooden pick inserted in the center comes out clean, 2 - 2 1/2 hours on high.
-Holding the parchment, transfer the cake to a rack and let cool for at least 15 minutes. Dust with the confectioners' sugar and serve with ice cream, if desired.
I liked being able to put this in the crockpot and not worry about it. But it tasted the same as any old spice cake...which I'm usually "eh" about ;-)
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