Tag Archives: Apples

Wild rice “stuffing” with caramelized onions, apples, and mushrooms


We have a lot to talk about, readers!

1. I’m making Thanksgiving dinner this year; cue the insanity. And the groans about eating “bird food”.

2. I’m published! Over 40 of my photos are in this book. I can’t wait to get my hands on it.

3. I tried 3 different “stuffing” recipes before settling on this one, which I plan to cook  for turkey day. It really does taste like stuffing, minus the bread and turkey guts, which y’all know I’m not woman enough to handle.


Wild rice stuffing with caramelized onions, apples, and mushrooms, serves 8-10, adapted from this recipe

-1 stick vegan butter
-4 medium sweet onions
-16 oz. crimini mushrooms
-3 T fresh thyme
-1/2 t salt
-1/2 t pepper
-2 T fresh sage
-5 cups vegetable broth
-2 1/2 cups wild rice blend (I used Bob’s Red Mill)
-1 1/2 cups dried apples, coarsely chopped
-3/4 cup flat-leaf Italian parsley


It’s like 8 days until Thanksgiving, so let’s get started. First thing: Preheat the oven to 350.

Slice your onions thinly.

Chop up your herbs (thyme, sage, parsley – we’re one short of a Simon & Garfunkel song; who’s with me?)

Melt 4 T of butter in a large saucepan.

Add the onions and let them cook for about 20-25 minutes, stirring occasionally. When they are slightly browned and very soft, you can remove them from the heat and place them in a bowl.

Now we’ll use the same saucepan to cook the mushrooms. Melt the remaining butter in the saucepan and add the mushrooms along with 1 T of the fresh thyme.

Cook the mushrooms for about 10 minutes or until they are browned and soft.

Add the mushrooms to the bowl with the onions. Add salt & pepper.

Back to our saucepan: Add the vegetable broth, 1 T thyme, and 1 T sage. Cook over medium heat until boiling.

Add the wild rice and simmer until almost all of the liquid is gone, about 25 minutes.

And add the onion/mushroom mixture, apples, and  remaining 1 T thyme and 1 T sage to the rice. Cook for about 5 minutes or until the liquid is gone. Stir in the parsley.

Transfer the mixture to a 9×12 baking dish.

Cover with tin foil and cook for 40 minutes. Remove the foil and cook for another 20 minutes, or until the top is browned.

Now stress out about the other things you committed to making.

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Cold-buster soup

I guess it’s fairly obvious from the drought of posts that I’ve been a little busy lately. Unfortunately, when I get stressed out, I stop doing the things I love, like cooking, sewing, and taking pictures. These are of course the things that calm me down and get me out of my crazy brain (because let’s be honest, the things I’m stressed out about are total first world problems).

You know those people who get under pressure and don’t realize that they haven’t eaten all day? Yeah, I’m not one of ’em. I’m Molly and I eat my feelings. Yay!

Naturally, I’ve also had a cold, and soup is just about the only thing that sounds good. I made this cold-buster soup tonight and it tastes sooo good.

Cold-Buster Butternut Squash, Apple, and Ginger Soup adapted from Natural Health Magazine
Makes about 4 servings

-1 T butter or Earth Balance
-1 shallot
-4 cups vegetable broth
-1 cup water
-1 medium butternut squash
-2 apples (I used granny smith, but any kind will work)
-1 T minced fresh ginger
-1 T chopped fresh sage
-1/4 t nutmeg
-salt to taste
-2 T honey
-chopped walnuts (for garnish)

Prep work: Chop up your butternut squash and apples, mince ginger and sage, and dice shallot.

Add your butter or Earth Balance to a large pot over medium heat. Add the diced shallot and cook for about 3 minutes.


Pour in the vegetable broth and water. Add your squash, apples, ginger, sage, and nutmeg. Cook for about 30 minutes or until squash and apples are soft.

Remove from heat and puree using a stick blender or in batches in your blender. Add salt to taste. Garnish each bowl with honey and walnuts.

Enjoy while watching and making fun of a yoga video (and not actually doing any yoga), like I just did. I feel better already!



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