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Creamy Baked Kale + Artichoke Dip

5/22/2016

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Creamy Baked Kale + Artichoke Dip 

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We’re big fans of Sir Kensington’s all natural, non-GMO mustards and ketchups in our household - their spicy ketchup is my FAVORITE on french fries and breakfast potatoes! Last month at Expo West we were lucky enough to get a taste of a brand new product they’ve been experimenting with, and it sort of blew our minds. The secret product had everyone at the show raving and had us going back for samples each day we attended. The secret product? A totally vegan, aquafaba based mayonnaise called Fabanaise! It is literally the BEST vegan - dare I say ANY? - mayo I have ever had. It is light, it is creamy…it is perfect. It comes in two flavors - original and it’s spicier sister, chipotle. And unlike most gloppy eggless mayos, this one has a great, tangy flavor that compliments everything from potato salad to a loaded veggie sandwich. My favorite way to enjoy it is spread thinly over a slice of plain sourdough bead, topped in thinly sliced cucumbers and ground black pepper. It’s almost TOO good, and is the perfect light snack! Anyway, I’m obsessed with it. They generously hooked us up with a few jars after the show and we’ve been slathering it on everything we can since.
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In case you’ve been living under a proverbial vegan rock for the last year, aquafaba is a viscous, egg-like binder made of the liquid from cooked beans such as chickpeas, navy or black beans. We’ve used it as an egg replacer in our recipes for Cranberry Orange Clafoutis and Easy Chickpeasy Breakfast Burritos with great success. It is super light and foamy when whipped and takes on whatever flavors it is mixed with, making it the perfect egg-free substitution in this mayo.
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Fabanaise will be coming out in stores soon and we cannot wait for you guys to get your hands on it! To celebrate, and because this is our new miracle product in the kitchen, we wanted to share this delicious dish we whipped up using the original flavor - it’s too good NOT to share! Our Baked Kale + Artichoke Dip is creamy, cheezy, and totally decadent. The mayo in the recipe gives the dip the perfect amount of smooth, rich texture but it still light enough to enjoy with thick, crusty bread. It whips up in about an hour and is a total crowd pleaser. Perfect for parties or a movie night-in, you’re going to be blown away by this dip. So, let’s get cooking!

​Creamy Baked Kale + Artichoke Dip
​

INGREDIENTS
1 1/2 cups (about 1 - 15 oz. can) cooked white beans
1 cup Sir Kensington's Fabanaise Vegan Mayo
1/4 cup nutritional yeast
1/4 cup roasted red peppers
2 tablespoons lemon juice
1 teaspoon fresh basil, chopped 
1 teaspoon salt
1 teaspoon cayenne pepper
1 tablespoon oil or vegan butter
4 cloves garlic, minced
1 medium yellow onion, finely chopped
1 heaping cup artichoke hearts, roughly chopped 
3 packed cups de-stemmed kale, leaves roughly chopped
​1/2 cup panko breadcrumbs (use GF if you prefer)

DIRECTIONS
Preheat oven to 375º.

In a food processor, combine the white beans, Fabanaise, nutritional yeast, roasted red peppers, lemon juice, fresh basil, salt and cayenne pepper until smooth. Scoop the mixture out into a bowl and set aside.


In a medium cast iron pan, melt the oil or butter over medium heat. Sauté garlic and onions together 3-5 minutes, until softened. Pour in the chopped artichokes and stir to combine. Pour in the kale about a cup at a time, stirring to wilt. When the kale has wilted, shut off the heat and pour in the blended white bean mixture. Stir to combine completely. 

Pour the panko bread crumbs over the top of the mixture, then cover the pan with aluminum foil. Bake for 15 minutes. Remove the foil and bake for another 10-15 minutes, until the mixture is bubbly and hot. Let cool 5 minutes, then serve with bread, chips or sliced vegetables!
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You can find Sir Kensington’s products, including their ALL NEW vegan mayo, at a natural retailer near you or at your nearest Whole Foods. And you can use this link for a $1 discount!  For more info and recipe ideas, head to SirKensingtons.com or find them on Facebook, Twitter and Instagram at @SirKensingtons. 
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*​Product provided by Sir Kensingtons. Thoughts, opinions, recipe and photos are my own.* 
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Golden Beet Salad with Balsamic + Cashew Ricotta

2/15/2016

3 Comments

 

Golden Beet Salad with Balsamic + Cashew Ricotta

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Beets are definitely one of the most underrated root vegetables. Most people think they don't (or KNOW they don't) like them, and most restaurants won't put a dish on the menu that nobody will order. It's a sad cycle, and beets usually get the short end of the stick. But unlike their earthier, more bitter, urine-dying red beet cousin, the golden beet is a sweet veggie that tastes great whether you pickle, bake, brine, roast or juice it. It has a mellow flavor (and color) that pairs really well with tangy, acidic flavors like balsamic vinegar and richer textures like crunchy walnuts and creamy cashew ricotta - which is why we paired them together! Plus, yellow beets are packed with good-for-you vitamins and minerals like fiber, iron, potassium and folic acid. If you haven't tried golden beets, or have just been waiting for the right recipe to test them out in, make this salad. It comes together super easily and tastes great, plus it somehow totally looks and sounds like a dish you'd only find at a fancy restaurant. Let's eat!
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INGREDIENTS
1/2 cup walnuts, chopped 
1 cup raw cashews, soaked in warm water
2 tablespoons water 
1/4 teaspoon salt
4 medium golden beets
4 cups arugula 
balsamic vinegar, as needed for serving
​
DIRECTIONS
Preheat the oven to 350º. Spread the chopped walnut onto a lined baking sheet. Bake for 8-10 minutes, stirring once. When finished, set aside to cool.

Soak the raw cashews in warm water for at least 30 minutes. Drain the nuts and pour them into a food processor. Pour in the water and salt and pulse until a fluffy, chunky texture is achieved (similar to ricotta cheese). Set aside. 

Trim the ends of the beets, then place them into a medium-sized pot of water. Bring to a boil, then lower heat and cook over medium heat until fork tender, about 20-30 minutes. Drain the water and let cool slightly before using your fingers to slide the skins off. Toss the skins in the compost or trash and thinly slice the cooked beets. 

Spread the arugula between two large plates and top with the toasted walnuts, a couple tablespoons of the cashew ricotta, sliced golden beets and a drizzle of balsamic vinegar. Serve immediately! (Or, just prep it and take it for lunch to work all week!)

NOTES
Serves 2. 

​Leftovers last up to a week in the fridge. 
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BBQ Cauliflower Bites

2/6/2016

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BBQ Cauliflower Bites

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THE BIG GAME IS ALMOST HERE! And maybe like me you're like 'Uhhh cool.' But even if that's the case, we're both here because we like to eat delicious vegan food, which just so happens to be the only reason I tune into the Super Bowl - okay endless snacks AND the commercials. Whatever. The point here is that this gal LOVES snacking, and these BBQ Cauli Bites are the BEST snack! Spicy, tangy, sweet - as messy and delicious as the real thing, but without the meat or weird ingredients. These flavor-packed, guilt-free munchies will make you seem like the best cook at the party! Plus, cauliflower takes up way less room in your stomach than chicken would, aka MORE BEER. 
Even if you're not into watching football this Sunday, you should still make these. 'Cause they are really fricken delicious. I made a pretty big batch last weekend and Alex and I finished it together, no problem. They don't need any dipping sauce since they're slathered in any BBQ sauce, but if you're into ranch dip, it might be a delicious addition. We also have a great recipe for crunchy coated cauliflower nuggets if that's more your style. Oh and this sriracha buffalo hummus? PERFECT with all that beer. Let's eat! 
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INGREDIENTS
1 1/2 cups unsweetened almond milk
1 cup all-purpose OR whole wheat flour
2 teaspoons garlic powder
1 1/2 teaspoons smoked paprika 
1/4 teaspoon salt
1/4 teaspoon pepper
1 large head (about 6 cups) of cauliflower, cut into florets
1 1/2 cups BBQ Sauce
​
DIRECTIONS
Preheat the oven to 450º. Line a baking sheet with parchment paper and set aside.

In a medium-sized mixing bowl, whisk together the unsweetened almond milk, flour, garlic powder, smoked paprika, salt, and pepper. 

Dip the cauliflower florets into the mixture, coating evenly. Tap off any excess batter and place the florets onto the baking sheet. Bake for about 20 minutes, flipping halfway through.
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While the cauliflower bites cook, heat the BBQ sauce in a small saucepan, stirring occasionally, until heated through. When the cauliflower bites have cooked, pull them from the oven and using tongs, carefully dip each floret completely into the bbq sauce mixture and place it back onto the baking sheet. Continue this until all the florets have been dipped. Bake for 25-30 more minutes, again flipping about halfway through. When they’re finished, serve immediately!

NOTES
​Leftovers don't reheat very well. These are best eaten fresh! 
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Miso Roasted Brussel Sprouts

1/17/2016

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Miso Roasted Brussels Sprouts

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Hey everybody! It's been a while, and I'm so happy to be back posting. If you don't follow us on instagram (you can here!) then you might've missed the craziness that was the last two weeks for us. First, we spent the first few days of the New Year snowshoeing and skiing all over Mammoth Mountain...and we got ENGAGED!! After 6 years together, we're so excited to take this next fun step. We're not planning a wedding until late 2017, but I will absolutely keep you guys updated. This past Friday I turned in the first copy of my completed cookbook manuscript to my publisher as well, which was both super stressful and a huge weight off my shoulders. Now I'm just waiting on feedback and corrections while I work on editing photos for the book! To top it all off, we spent the last two weeks moving into a cute little bungalow in Fullerton, about 35 minutes from where we'd been living in Long Beach. Now we're moved in, engaged, and the book has been submitted, so it feels like everything has fallen into place. And we're really happy! 
Since this is the first free day I've had in a while I wanted to share a simple, delicious recipe that has become a real favorite at our place. Brussels sprouts are one of those foods people love to hate, but I actually just really love them. Roasted, grilled, fried in vegan butter, sliced into a raw salad- it's all good. But if you're hesitant to try these vitamin-rich veggies, you should start with this super flavorful recipe. It comes together so easily and is great as a side dish, snack, or whole Meatless Monday dinner! These tiny cruciferous vegetables are packed with vitamin C + K and are far heartier than you'd imagine, so they'll keep you fuller longer than your average green veggie. Have I convinced you yet? Let's preheat the oven! 
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INGREDIENTS
1/2 lb. brussels sprouts, trimmed
1 tablespoon coconut oil, melted
1 tablespoon miso paste
1 tablespoon maple syrup
1 tablespoon apple cider vinegar
1 teaspoon soy sauce or aminos
1 teaspoon sriracha

DIRECTIONS
Preheat the oven to 400ºF.

Wash and trim your brussels sprouts, halving the largest ones. Place them into a medium cast iron pan or oven safe baking dish. Set aside.

In a medium bowl, whisk together the coconut oil, miso paste, maple syrup, apple cider vinegar, soy sauce and sriracha. Drizzle the mixture over the brussels sprouts, tossing to coat evenly. 

Place in the oven and roast for 20-25 minutes, flipping about halfway through. Serve + enjoy! 

NOTES
Leftovers save in the fridge about 3 days. 
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Potato Leek Gratin

12/26/2015

5 Comments

 

Potato Leek Gratin

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If you've hung around here for awhile you probably know that I'm a big potato eater, having grown up in the great state of Maine. I like 'em cooked every which way and eat them way more than I probably should. But screw balance, because potatoes are the star of this dish and they are so, soooo worth it here. We started by slicing up our potatoes really thin, adding leeks cooked in garlic and rosemary, and covering the whole thing in a super cheezy sauce and homemade parmesan. It gets nice and bubbly when it cooks up and packs a ton of flavor. Its an easy dish to whip up and would make a great main or side dish at any meal. I used to love when my Mom would make gratin with dinner, so I'm happy I finally recreated the dish - but with a lot more flavor and a LOT less fat and salt than normal. It's cheezy, oozy-gooey, full of rich, savory flavor and something you're gonna wanna shovel into your mouth as soon as you pull it out of the oven - even Grandma will be impressed. Let's eat!

Looking for more with potatoes? Try our super popular Potato Leek Soup, Celeriac Mashed Potatoes, or  Classic Backyard Potato Salad!
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INGREDIENTS
2 lbs. gold potatoes, thinly sliced
2 tablespoons coconut oil
4 large leeks, trimmed and thinly sliced
4 cloves garlic, minced
3 sprigs fresh rosemary
1 teaspoon salt
1/2 teaspoon pepper

1 cup unsweetened almond milk
1 - 14 oz. can full-fat coconut milk
1/2 cup nutritional yeast
3 tablespoons corn starch 
2 tablespoons fresh rosemary, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup homemade parmesan cheeze, to garnish the top

DIRECTIONS
Preheat oven to 375 degrees. 

Thinly slice potatoes and layer them into a greased 9x13 inch baking dish.

Heat the coconut oil in a large cast iron pan over medium heat. When melted, sauté the leeks, garlic, and fresh rosemary over medium heat. Season with the salt and pepper and cook until softened and fragrant, about 5 minutes. [Take care NOT to burn the garlic + leeks- they don't taste good.] Remove the pan from heat, toss the rosemary stems, and pour the garlic leek mixture over the sliced potatoes in the casserole dish. 

In the same pan you used to cook the leeks and garlic, whisk together the almond + coconut milks, nutritional yeast, corn starch, fresh chopped rosemary, salt and pepper. Cook over medium heat, stirring occasionally, until the mixture thickens - about 5 minutes. Pour this mixture over the leek and potatoes in the casserole dish and use a spoon to gently smooth it over the top, letting it fill the crevices between the veggies. 

Sprinkle parmesan cheeze over the top and bake for 30-35 minutes, until the mixture is golden and bubbling. Serve + enjoy!

NOTES
Serves 8.

Leftovers save well in an airtight container in the fridge up to a week. 
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Savory Stuffed Mushrooms

12/15/2015

9 Comments

 

Savory Stuffed Mushrooms

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Until a few years ago at a holiday party, I thought I hated stuffed mushrooms. I'd never actually tried them before that but I wasn't a huge fan of mushrooms and it seemed to me like no matter what you stuffed them with, they could't possibly taste that great. I was very, very wrong. The older I get, the more I like mushrooms - they're still not my favorite on their own, but the earthy, rich, almost meaty flavor they lend to dishes is both impressive and delicious, as far as I'm concerned.
​Anyway, a friend brought some stuffed mushrooms to that holiday party a few years ago, I tried them, and before I knew it I was popping button mushrooms in my mouth like they were going out of style. I was hooked! But that was over two years ago, and this is the first time I've made a stuffed mushroom recipe since that is just so out of this world I had to share it with you guys. I know there are tons of recipes for this dish online, but I promise this one is really good. And pretty easy, too! It's packed with flavor, the filling has great texture, and the homemade parmesan cheese on top adds some fanciness and helps keep the filling moist. The whole things comes together in your mouth like WOAH. This is a recipe worthy of sharing at your next Holiday party - it's a serious crowd-pleaser! Let's get cookin'.
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INGREDIENTS
Stuffed Mushrooms:
24 ounces cremini mushrooms, stems removed
2 tablespoons coconut oil
4 cloves garlic, minced
2 shallots, chopped
4 cups fresh spinach
​1 cup wild rice, cooked
1/2 cup roasted red peppers, chopped
1/2 cup walnuts, finely chopped
1/2 cup bread crumbs
1/2 cup fresh parsley, chopped
1 tablespoon + 2 teaspoons balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
fresh chopped parsley, for garnish
​
Parmesan Cheeze:
1 cup cashews
1/4 cup nutritional yeast
3/4 teaspoon salt
​1/4 teaspoon garlic powder

DIRECTIONS
Preheat oven to 375 degrees.

Gently wash the mushrooms and remove the stems. Place them cap down onto a lined baking sheet and set aside. 

In a large cast iron pan, melt the coconut oil over medium heat. Sauté the garlic and shallots until soft and fragrant, about 5 minutes. Add the spinach, stirring continuously until it has wilted. 

Remove the pan from heat and pour the cooked veggies into a large mixing bowl. Stir in the wild rice, roasted red peppers, walnuts, bread crumbs, parsley, balsamic vinegar, salt and pepper. Toss the mixture together and set it aside to cool for a few minutes. 

While the mixture cools, you can prepare the parmesan cheeze by placing all of the ingredients into a food processor and pulsing until the mixture becomes a fine meal. Save some (about 1/4-1/2 cup) to sprinkle over the mushrooms and save the rest in an airtight container in the fridge up to 2 weeks. 

When the mixture has cooled enough to handle, use a spoon, ice cream scoop, or your fingers to scoop the mixture into the cap of each mushroom. The amount you use will vary depending on the size of the mushroom cap. Once all the caps are filled, sprinkle the reserved parmesan cheeze over the top.


Bake the stuffed mushrooms for 20-25 minutes, until tender. Remove from the oven, let cool slightly, and serve immediately! 

NOTES
It was hard to come up with just how many people this serves since it really depends on how big the shrooms are, how many people are around, and how many each person eats BUT this recipe gave me 1 packed baking sheet full of stuffed mushrooms.

Leftovers can be saved in the fridge up to 3 days. They are best reheated in a microwave or in an oven at about 350 degrees for 10-15 minutes, though they may get slightly softer after reheating. 
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Ginger Garlic Roasted Carrots

12/12/2015

1 Comment

 

Ginger Garlic Roasted Carrots

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I love this recipe because it's easy, full of flavor, and will make your dinner guests think you went to a lot of trouble - when all you had to do was sprinkle some herbs and bake. Okay, so there is slightly more to it than that, but you get the gist: it's easy! Carrots are usually drowned in sugar at the Holiday table, stuffed into brown sugar syrups and caramelized, even though they're pretty sweet on their own.  Our take on these gorgeous heirlooms is rather to add a little flavor and spice and let the carrot flavor shine through, 'cause cooked carrots are delicious and don't deserve to be smothered by sugar! The combination of fresh ginger and garlic adds a ton of savory, salty flavor and the fresh thyme just accents the combo. These would be perfect as a side dish at your Holiday gathering or as a quick addition to a normal Monday night meal - everyone will love them! Let's get cookin'.
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INGREDIENTS
1.5 lbs heirloom rainbow carrots (regular orange carrots work great, too!)
1-2 tablespoons olive OR coconut oil
6 cloves garlic, minced
2 teaspoons fresh ginger, grated
1/2 teaspoon salt
1/4 teaspoon ground pepper
fresh thyme, for garnish

DIRECTIONS
Preheat oven to 425 degrees.

Wash the carrots and remove any green tops. Chop the larger carrots in half lengthwise, and lay the carrots on a lined baking sheet. Drizzle with the oil and sprinkle the garlic, ginger, salt and pepper over the top. Use your fingers to gently flip the carrots, covering them as evenly as possible in the oil and spices.

Bake for about 30 minutes, flipping about halfway through. Carrots are done when they are fork tender and beginning to brown. Remove from oven, sprinkle with fresh thyme, and serve immediately!

NOTES
Serves 4. 

Leftovers can be reheated in a low-heat oven or a microwave, but are best enjoyed fresh. They will last, covered in the fridge, about a week.
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Winter Salad with Sweet Potatoes, Persimmon, Pomegranate + Cranberry Vinaigrette

11/30/2015

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Winter Salad with Sweet Potatoes, Persimmon, Pomegranate,
 + Cranberry Vinaigrette

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It's getting all kinds of wintery up in here! Okay, so not like actually wintery because I live in Southern California where there is seemingly eternal sunshine - but winterish. Definitely more wintery in some places than others, but tomorrow it is officially December. Almost Christmas, and New Year's and 2016...but before that, we have a hard, long holiday season where the weather is cold and the sweets are always around and maybe you just can't possibly stomach another baked good. I get that. So here I am, offering friendship and a meal that'll pick your immune system off the floor and right the balance of good bacteria in your belly. It's packed full of fall + winter foods and drizzled with a tangy cranberry vinaigrette, which nicely rounds out the sweet and savory flavors. It's easy, it's delicious - let's EAT! 
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INGREDIENTS
Salad:
4 cups spinach mix OR mixed greens 
1 teaspoon coconut oil
1 medium sweet potato, sliced into 1/4 inch rounds
2 persimmons, peeled and chopped into 1/2 inch wedges
1/4 cup pomegranate arils
1/4 cup pepitas (pumpkin seeds)

Cranberry Vinaigrette:
3/4 cup fresh cranberries
1/2 cup olive oil
1/4 cup sweet white onion, roughly chopped
1 tablespoon champagne OR apple cider vinegar
1 tablespoon maple syrup OR agave nectar
1 teaspoon freshly chopped thyme
1/2 teaspoon salt
1/4 teaspoon ground pepper

DIRECTIONS
Preheat oven to 375 degrees.

Wash spinach and arrange on a serving plate or in a large bowl. 

Slice sweet potato rounds, arrange onto a lined baking sheet and drizzle with the coconut oil. Add a sprinkle of salt + pepper, if you like. Roast them for 20-25 minutes, flipping about halfway through.

While the sweet potato roasts, prepare the persimmons, pomegranate arils, and pepitas and set aside. 

When the sweet potato is finished, dress the greens with the sweet potato slices, persimmon wedges, pom arils, and pepitas. 

To prepare the vinaigrette, simply combine all of the ingredients in a food processor or high speed blender until dressing comes together. Adjust to your tastes as needed. 

Toss the salad in the vinaigrette or drizzle it over the top, serve, and enjoy!

NOTES
Serves 2-4, depending on portion size. 

Another easily customized dish. Don't have sweet potatoes? Use squash! Don't have pumpkin seeds? Try sunflower seeds or dried cranberries. The must make here is really that tangy, fall-friendly vinaigrette - it tastes great!
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Goji Cranberry Sauce

11/19/2015

2 Comments

 

Goji Cranberry Sauce

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I'm a little embarrassed telling you this, but I used to LOVE canned cranberry sauce. I haven't eaten it in a few years, since I started making my own, but growing up that was my jam. I looked forward to Thanksgiving just for the ribbed, cylindrical maroon-colored jelly that would PLOP onto a plate and get passed around. It had no chunks, no texture, was just smooth as jello and sweet as could be. It was probably made with corn syrup. I'd probably think it tastes a little gross now. So instead of trying it again and ruining my beautiful memories of smearing it on yeast rolls and eating it alongside my mashed potato and gravy pile, I have decided to remember it as it was: perfect, and delicious. And make a better version! Something much more adult-friendly and gut-friendly. This cranberry sauce is super easy and whip up and is packed with goji berries, a superfood similar in flavor and color to cranberries, but packing a whopping 100% of your daily value of Vitamin's C + B2. Plus they contain all 11 essential amino acids, making them a complete protein. Its the wayyyyy healthier, just as tasty, much more enjoyable version of the crap I used to eat, and I think you're gonna love it too. Did we mention there are just 4 ingredients in this sauce? 5 if you count water! Easy peasy. Let's eat! 

Looking for more Thanksgiving side dishes? Check out our Cranberry Apple Walnut Stuffing, Garam Masala Roasted Acorn Squash, Celeriac Mashed Potatoes, and Easy Vegan Gravy! 
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INGREDIENTS
1 cup water
3/4 cup maple syrup
3 tablespoons lemon juice 
12 oz. of fresh cranberries (we bought a bag at Trader Joe's)
3/4 cup goji berries

DIRECTIONS
Rinse and drain cranberries.

In a large saucepan over medium heat, whisk together water, maple syrup and lemon juice. Add cranberries and goji berries, bring to a boil, and cover.

Cook, stirring occasionally, for about 10 minutes, until about 3/4 of the cranberries have popped open and the juices are beginning to thicken.  Turn heat to low and cook for 5 more minutes, whisking several more times. 


Remove from heat, let cool, and refrigerate at least two hours to set before serving. Enjoy!

​NOTES
Makes about 3 cups.

​This sauce can easily be made the night before and refrigerated until ready to be enjoyed. 

Sauce saves well in an airtight container in the fridge for up to two weeks. 


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Goji Cranberry Sauce
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Cranberry Apple Walnut Stuffing

11/16/2015

3 Comments

 

Cranberry Apple Walnut Stuffing

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For years, the only stuffing I'd ever eaten was the weird, kinda mushy, from-a-box version that only came out at our place on Thanksgiving and Easter. And it was okay, but I had no idea what I was missing. I don't remember the first time I had a crusty, moist homemade stuffing, but it changed my mind forever. Once you've had the real thing, you just can't go back. This year I'm tackling stuffing and officially making it my favorite side dish. It tastes great smothered in mashed potatoes and sopping up gravy, and packs much more flavor than you'd imagine for such a quick + easy recipe. It's sweet and savory and looks lovely with all the color from the vegetables peeking out. The walnuts add just a touch of texture and earthy flavor, and the apples and cranberries balance everything out. Missing an ingredient? Sub in something else you love! This recipe is easy to make your own and tastes great just about anyway you serve it. Let's eat!
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INGREDIENTS
8 cups stale sourdough bread, cut into 1-in. cubes
2 teaspoons coconut oil
2 cloves garlic, minced
2 celery stalks, thinly sliced
1 medium red onion, chopped
1 medium red apple, cored and chopped
1/4 cup fresh cranberries
1/4 cup walnuts, roughly chopped
2 tablespoons fresh sage, finely chopped
1 teaspoon each salt + pepper
2 cups vegetable broth 
​
DIRECTIONS
Preheat oven to 350 degrees.

Cube up your stale bread and set it aside in a large mixing bowl.

In a large cast iron skillet, melt the coconut oil over medium heat. Sauté the garlic, celery and onions until softened and fragrant, about 5 minutes. Add apples and cranberries and continue to cook until apples soften, about 3-4 more minutes. Sprinkle in walnuts, sage, salt and pepper and toss to incorporate. 

Pour the vegetable mixture into the bowl with the cubed bread, and stir. Pour vegetable broth over the mixture, stirring to evenly coat all the bread with liquid. The bread will absorb most of the liquid, but there should be some left. 

Pour the entire stuffing mixture into a greased baking dish and bake for 30 minutes, until stuffing is becoming golden brown and making the kitchen smell delicious.  Pull it from the oven and serve immediately. Enjoy!

NOTES
To reheat, you can place the entire baking dish back into the oven covered in foil, removing the foil about halfway through cooking. Or if you have a microwave, feel free to use that. 

If you don't want to use sourdough bread you can substitute your stale bread of choice.
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