Yoga Journal Singapore — December 01, 2017

47

december 2017 / january 2018

yogajournal.com.sg

Sour cream & chive

mashed potatoes

Wild-ricestuffingwith

whole-wheat dressing

Lemon-cranberry sauce

SERVES 10 SERVES 10

SERVES 10

Imagine a baked potato topped with velvety

sourcreamandfreshchives—infusedinto

family-style mashed potatoes.

Wildriceaddsdepthofflavortothisveggie-

packedstuffing.Toachievethebesttexture,

choose a bread with a thick, crunchy crust.

Tartwithahintofsweetnessandatwistof

lemon, this homemade cranberry sauce can

be made entirely in advance.

MAKE AHEADPrepare ingredients up to

a day ahead, storing perishables covered in

thefridge(storethepotatoesinacontainer

ofwater).Preprecipewithin1hourofserving.

2½lbsrussetpotatoes,peeled(optional),cut

into 11⁄2-inch chunks

1 cup sour cream, room temperature

1⁄2cupwholemilk,roomtemperature

1⁄2 tsp sea salt, plus additional to taste

1⁄4 cup fresh chives, chopped

1 In a large saucepan, add potatoes and

cover by 1 inch with cold water; bring to

aboil.Continuetoboiluntilpotatoesare

very tender, 15–18 minutes.

2 Drain potatoes and return to pot. Add

sourcream,milk,andsalt.Mashwithapotato

masher to desired consistency. If desired,

stir in chives and additional salt.

MAKE AHEADPrepare through Step 3 up to

2daysahead.Coverandrefrigerate.Remove

from fridge 30–60 minutes before baking.

Serve within 1 hour.

1⁄3 cup wild rice

2tbspoliveoil

1yellowonion,finelychopped

3 celery stalks, thinly sliced diagonally

1 carrot, cut into matchsticks or coarsely

shredded

1tbspfreshthymeleaves,chopped

1⁄2 tsp ground black pepper

12 oz whole-wheat bread, cut or torn into

3⁄4-inch pieces (about 12 cups)

1½ cups low-sodium vegetable or

chicken broth

Vegetable-oil cooking spray

1 Inamediumsaucepan,bring4cups

watertoaboil.Addrice;reducetoasimmer,

stirring occasionally until very tender, about

50 minutes.

2 Warmoilinalargeskilletovermediumheat.

Addonion,stirring,2minutes.Addcelery,

stirring occasionally, 4 minutes. Add carrot,

stirringoccasionally,untilvegetablesare

very tender, 2–4 minutes. Transfer mixture

toabowlandaddthymeandpepper.Stirin

bread, then add broth and gently stir to evenly

moisten. Remove about 1⁄3 of bread mixture

and transfer to another bowl.

3 Coata2–to2½–quartcasseroledishwith

cookingspray.Drainriceandstirintobowl

withremaining2⁄3breadmixture.Transferto

the prepared baking dish, spreading evenly.

Topwithreserved1⁄3breadmixture,

spreading evenly.

4 Heat oven to 400°F. Cover with foil and bake

untilheatedthrough,20–30minutes.Uncover

andbakeuntilbrownedontop,20–30minutes.

MAKE AHEADPrepare up to 5 days ahead.

Garnishjustbeforeserving.

1 lemon

2½cupsfreshorfrozencranberries

3⁄4 cup whole cane sugar (such as Sucanat)

1⁄4tspseasalt

1 Using a vegetable peeler, remove zest

from half of lemon. (Remove yellow part

only,avoidingwhitepith.)Cutpeelcrosswise

into thin slices. Save remaining lemon for

another use.

2 Reserve 1⁄2 tsp lemon peel. In a saucepan

over medium heat, combine remaining lemon

peel,cranberries,sugar,salt,and3⁄4cupwater.

Bringtoaboil;reducetoasimmer,stirring

occasionally, until most cranberries burst,

about10minutes.Transfertoaresealable

containerorservingdishtocool.Chillinthe

refrigerator. Serve garnished with reserved

1⁄2 tsp lemon peel.

NUTRITIONAL INFO139caloriesperserving,4gfat
(3gsaturated),22gcarbs,2gfiber,4gprotein,115mgsodium

NUTRITIONAL INFO73 calories per serving (3 tbsp),
0gfat,18gcarbs,1gfiber,16gprotein,57mgsodium

NUTRITIONAL INFO193caloriesperserving,5gfat(1g

saturated),27gcarbs,3gfiber,6gprotein,440mgsodium