Entrees & Sides

Cranberry Apple Gluten-free Vegetarian Stuffing with TeeChia

Stuffing is my favorite Thanksgiving dish. Combined with gravy, it makes everyone’s mouth water, don’t you agree? Since I’m not a turkey eater though, I specialize in making vegetarian stuffing that tastes as rich and savory as any stuffing baked in a turkey. This year, in honor of “free from” dietary needs, I decided to make my stuffing gluten-free which can be easily accomplished by using corn bread croutons instead of wheat bread. Except corn bread doesn’t stick together since it’s missing wheat’s gluten. The normal solution would be to add eggs but they aren’t vegan and they also don’t add any interesting flavor or texture to the stuffing. Let’s face it, corn bread has to be enhanced or it could be quite boring! That started me thinking about all the delicious flavors TeeChia Cranberry Apple would bring to a stuffing recipe and the solution was clear. TeeChia’s chia, flax, quinoa, amaranth, ramón and pumpkin seeds would create the perfect texture combined with crispy corn bread croutons, and set the flavor theme for this year’s stuffing. Wow! I made it last night to make sure it would come out like I want on Thanksgiving and it is fabulous! Now with a little cashew & shitake gravypoured over the top…TOTAL YUM! I whipped this stuffing up in a half hour or less after sending my husband off to Whole Foods to buy some cornbread stuffing. He brought home a package of Glutino® Cornbread Gluten-Free Stuffing – just what I wanted. House guests kept me busy so I didn’t read the ingredients until this morning as I wrote this blog. So here’s the good news and the bad news. Glutino® has done a great job of making crispy flavorful cornbread croutons that are absolutely perfect for stuffing. Keep in mind, they use egg whites so they’re not vegan. However, when I looked closely at the ingredient list, I realized that the corn starch they use (why didn’t they use cornmeal?) isn’t organic and thus the Glutino® Corn Bread Stuffing contains GMOs. I was bummed! It was so easy to make – sigh! However, if you want to avoid GMOs for Thanksgiving, you’re going to have to make your own cornbread ahead of time and then crisp up some croutons in the oven. It’s actually a lot easier than you may think and I’ve included a recipe for GMO-free and gluten-free cornbread croutons using Pamela’s® Cornbread & Muffin Mix made with organic cornmeal. I leave it to you to decide for yourself which one you want to serve your family and guests this Thanksgiving.
Course: Entrees & Sides

Equipment

  • https://teeccino.com/product/teechia-cranberry-apple-6-servings/
  • https://teeccino.com/product/teechia-cranberry-apple-6-single-serve-pouches/

Ingredients

  • TeeChia® Cranberry Apple Super Seed Cereal buy a 10.6 oz bag or 2 single serve pouches
  • Choose between: Glutino® Corn Bread Stuffing – 1 box. For GMO-free cornbread buy Pamela’s®Gluten-free Cornbread & Muffin Mix and follow the Corn Bread Crouton recipe below.
  • Granny Smith apples – 2 large peeled and diced
  • Onion – 1 medium diced
  • Garlic: 3 cloves diced
  • Celery – 2 ribs diced
  • Cranberries dried – ¾ cup
  • Walnuts or almonds – 1 cup chopped
  • Imagine® Low Sodium Vegetable Broth – 2 cups
  • Vegetarian sausage: 1 package of either Sol Cuisine® Veggie Breakfast Patty They’re gluten freorField Roast® Smoked Apple Sage Sausage or Tofurky® Chick’n & Apple Sausages (both of these brands contain wheat gluten
  • Sage – fresh or dried
  • Olive oil – a couple of tablespoons or butter if not vegan.

Instructions

  • Pour boiling water over ¾ cup of cranberries and let soak for 10 minutes.
  • Sauté the diced onions on a low temperature in a large frying pan with a couple of tablespoons of olive oil or butter (not vegan).
  • When the onions look translucent, add the chopped celery and sauté for 3 minutes.
  • Add the diced garlic and apples to the sauté and sauté for 3 minutes more.
  • Chop the veggie patties into small chunks or slice each sausage lengthwise in half and then slice each half so you have 4 long pieces of each sausage. Chop them about ½ inch in length so you have small chunks.
  • Add the patty or sausage chunks to the onions, celery and apples.
  • Continue to sauté for 5 -7 minutes. Add more olive oil if needed.
  • Chop the walnuts or almonds into chunks.
  • Heat 2 cups of Imagine Vegetable Broth (I prefer low sodium as the cornbread already has salt in it and I can add salt as needed to my own taste preference).
  • Strain the cranberries and reserve the liquid.
  • In a large bowl, combine the box of Glutino® Corn Bread Stuffing with 1 cup of TeeChia Cranberry Apple Cereal, the chopped nuts, and the cranberries. If using your own cornbread croutons, add 4 cups.
  • Add the sautéed veggies and sausages to the bowl.
  • Mix all the ingredients together well with a large spoon.
  • Add the heated vegetable broth a little at a time while stirring.
  • Add 2 tablespoons dried sage or 3 tablespoons of chopped fresh sage and mix thoroughly.
  • If more moisture is desired, add some of the cranberry water or more vegetable broth but be careful not to make it mushy with too much liquid. You want the cornbread to still have some crispness.
  • Taste to see if you like the level of the sage and the salt. Adjust to preference.
  • Grease a 2 quart pan (approximately 7” wide x 11” lonwith olive oil or butter (not vegan).
  • Add the stuffing mixture and pat into a nice shape, filling all the corners of the pan.
  • Bake for ½ hour at 350º.
  • Serve with Cashew Shiitake Gravy.

Notes

Steak Marinade

This unique steak sauce comes from a “long standing family traditional” recipe contributed by Geffen Rothe of the Bay area and attributed to Barbara’s Dad. Ok, Barbara’s Dad – you made a really delectable steak sauce that will make everyone who tastes it realize that this blows away all those tomato & worstershire steak sauce recipes.
Course: Entrees & Sides

Equipment

  • https://teeccino.com/product/french-vanilla-11-oz-bag/
  • https://teeccino.com/product/maca-chocolate-11-oz-bag/

Ingredients

  • 4 – 6 New York strip steaks or 1 Trip-tip steak
  • Brew 3 cups of Teeccino using 2 tbsp French Roast and 2 tbsp Maya Chocolate in a French Press or drip coffee maker for an extra strong brew. Let cool to room temperature.
  • Pepper or Teeccino Maya Chocolate Spice Rub

Instructions

  • Place steaks in a pyrex glass pan.
  • Pour Teeccino 1/4″ high in the pan. Do not cover the meat with Teeccino.
  • Lightly pepper the exposed steak surfaces (or use the Teeccino Spice Rub instead of pepper).
  • Cover pan with plastic wrap to seal in moisture and marinade in the refrigerator for at least 3 hours.
  • Turn meat after 1 hour. Lightly pepper (or sprinkle with the spice ruthe exposed side and replace in the refrigerator. You may repeat this step two more times during marinade period.
  • Heat oven or grill to 400 degrees F.
  • Remove meat from the marinade, saving at least half of the Teeccino marinade.
  • Place meat into a large cast iron skillet and put a slice of butter or non-dairy margarine on top of each steak. For Tri-tip, place a slice of butter every 2-3″ of surface.
  • Broil, grill or bake meat to preference. (Set a digital meat thermometer to 140 for medium rare.)
  • Remove meat from skillet and let sit on serving platter for 5 minutes.
  • While meat sits, heat skillet with pan drippings over high flame.
  • Pour in 1/4 cup of remaining Teeccino marinade into pan and reduce. Reduce heat to medium, and continue adding marinade to preferred flavor strength.
  • Note: If cooking Tri-tip, carve the meat on a carving board and then pour the drippings into the skillet. Alternatively, add another slice of butter or margarine to the skillet to balance the sauce flavor.
  • Serve steaks with a teaspoon of Teeccino sauce over the top and savor this rich, smoky dark flavor!

No-caf Java Ribs

This ribs recipe is a really unique in that it is sure to tantalize the taste buds of your guests as they try to imagine – what could be the mystery ingredient that produces this marvelous flavor? Versatile & delicious; that’s Teeccino!
Course: Entrees & Sides

Equipment

  • https://teeccino.com/product/java-11-oz-bag/

Ingredients

  • 1 1/2 cups strong brewed Java Teecino
  • 2 lbs baby back pork ribs. For a Vegetarian option try Field Grain Meat Company.
  • Easy Barbecue Sauce
  • 1 cup ketchup
  • 1/2 cup brown sugar
  • 1/2 cup lemon juice
  • 2 tbsp dark unsulphered molasses
  • 3/4 cup strong brewed Java Teeccino
  • 1/4 cup Worcestershire sauce
  • salt and pepper to taste

Instructions

  • To make the barbecue sauce, combine all ingredients in a saucepan and simmer, stirring until sugar is completely dissolved. Set aside.
  • Fit a large pot with a steamer tray.
  • Fill pot with the Teeccino until it reaches the bottom of the steamer tray.
  • Add the ribs, arranging them so that they do not overlap.
  • Turn heat on high and bring to a boil.
  • Cover pot, turn the heat to the lowest setting, and let ribs steam for 1 hour, periodically checking and adjusting the level of liquid.
  • Carefully remove the lid and let the steam escape.
  • Using tongs, transfer ribs to a baking pan and let cool.
  • Brush ribs with the BBQ sauce and allow to marinate for at least 10 minutes to 24 hours.
  • Preheat oven to 300 degrees.
  • Bake, covered for two hours.
  • Remove cover and bake for another 10 to 15 minutes.
  • Let rest for a few minutes and serve.

Notes

Serves 8

Maya Chocolate Spice Rub

Barbecue has long been an American tradition and varies from region to region. Cooking contests for grilled meats and vegetables go on all year long across this great nation. Flavors vary for each barbeque chef, but the most daring chefs always come out with an original flavor sensation, like using a spice rub with Teeccino Maya Chocolate.
Course: Entrees & Sides

Equipment

  • https://teeccino.com/product/maca-chocolate-11-oz-bag/

Ingredients

  • 1/2 cup Maya Chocolate Teeccino
  • 1/4 cup dark brown sugar
  • 1 tsp kosher salt
  • 2 tbsp ground black pepper
  • 1 tsp cumin
  • 2 tsp garlic powder
  • 1 tbsp chili powder
  • 1 tbsp paprika

Instructions

  • Combine all ingredients.
  • Store in an airtight container for up to three months.
  • Rub on steaks, chicken, fish or vegetables before grilling or broiling. Tee-licious!

Teeccino Mole Sauce for Chicken, Fish, or Tofu

Mexican women are famous for cooking their mole (pronounced MOH-lay) sauces for days on end, but I promise you, you’ll enjoy this quick version every bit as much! Mole sauces with their combination of chili, spices, nuts, tomatoes and chocolate tantalize our taste buds. Dreamt up by our Latina neighbors, mole features foods native to the Americas. This vegetarian & vegan mole sauce perfectly accompanies any protein of your choice!
Course: Entrees & Sides

Equipment

  • https://teeccino.com/product/maca-chocolate-11-oz-bag/

Ingredients

  • 2 cup diced fresh roma tomatoes preferably organic
  • 1 1/2 cup Teeccino Maya Chocolaté brewed strong
  • 1/2 cup white onion finely chopped
  • 2 garlic cloves pressed in a garlic press
  • 2 tablespoons toasted almonds finely chopped
  • 1 tablespoon golden raisins
  • 2 teaspoons chopped canned chipotle chiles in adobo sauce for medium heat if you like it mild, use 1 teaspoon; if you like it on the hotter side, use 1 tablespoon
  • 2 tablespoons olive oil
  • 3 tablespoons bittersweet chocolate finely chopped

Instructions

Prep Time: 30 minutes

    Cook Time: Depends on the protein

    • Preheat Oven to 350°F or 375°F depending on protein.
    • In a blender or food processor, purée all of the above ingredients except the chocolate until smooth. Pour the mixture into a thick-bottomed skillet or pot and simmer over low heat until it thickens (20 to 30 minutes). Stir occasionally with a wooden spoon. Stir in the finely chopped chocolate and add salt to taste. Remove from heat and set aside.

    Chicken

    • 4 chicken breasts, preferably organic
    • Optional: Cilantro, green onions, lime slices
    • Season chicken breasts with salt and pepper. Brown both sides in a very hot pan with a little bit of olive oil. 
Layer in a baking ban and cover with mole sauce. Bake at 375 for 15 minutes. Optional: Top with a bit of chopped cilatro or green onion and decorate pan with lime slices.

    Fish

    • 2 lbs wild salmon, halibut, mahi mahi or other firm white fish
    • Brush or spray fish with olive oil. Layer fish in baking pan. Cover with mole sauce. Bake until fish flakes apart easily with a fork at 350 degrees.

    Tofu

    • 2 lbs Tofu, firm
    • Drain tofu and cut into 1 inch thick squares or long strips. Brush or spray tofu with olive oil or coconut oil. Arrange tofu cubes or strips on a baking sheet. Bake 10 minutes at 350 degrees and then cover with mole sauce. Bake 20 minutes more.

    Teeccino Smokey White Beans

    I usually avoid those baked beans drenched in barbeque sauce that are so common at American picnics, but when I tasted Lys’s Smokey White Beans, I was hooked! Lys’s European upbringing gives these baked beans a sophisticated flavor accented by Mediterranean herbs and infu
    Prep Time10 mins
    Cook Time1 hr
    Course: Entrees & Sides

    Equipment

    • https://teeccino.com/product/french-roast-herbal-coffee-alternative/
    • https://teeccino.com/product/java-11-oz-bag/

    Ingredients

    • 2 large cans (15 oof Progresso white cannellinni beans
    • 1/4 cup strong Java or French Roast Teeccino: Infuse 4 tablespoons of Teeccino in 1/3 cup boiling water. Strain with a fine mesh strainer or paper filter.
    • 1/4 cup apple cider vinegar we love Braggs!
    • 1/4 cup of brandy
    • 1-1/2 tablespoons butter
    • 1 tablespoon of molasses
    • 1/2 teaspoon liquid smoke Look for liquid smoke flavor next to the barbeque sauces at your grocery store
    • 1 teaspoon sea salt
    • 1/4 teaspoon ground black pepper
    • 2 teaspoons powdered dry mustard
    • 2 cloves garlic minced
    • 2 teaspoons fresh chopped thyme or 1 tsp dried thyme
    • 2 teaspoons fresh chopped rosemary or 1 tsp dried rosemary
    • 1 bay leaf
    • 1/2 sweet onion sliced thinly

    Instructions

    • Preheat Oven to 325°F
    • Mix all the ingredients except the beans in a small saucepan and heat slowly until it reaches the boiling point.
    • Turn off the heat.
    • Rinse and drain the beans.
    • Toss with the beans in a bowl with the warm sauce.
    • Place the mixture in a baking dish and top with onion slices.
    • Dot with a little olive oil.
    • Bake for 1 hour at 325°F.

    Butternut Squash, Black Bean, and Teeccino Chili

    Chili doesn’t get any better than this. The combination of buttery butternut squash and rich black beans, with the infusion of Java Teeccino makes for a hearty and complex harmony of flavors that will have folks of all ages clamoring for more.
    Course: Entrees & Sides

    Equipment

    • https://teeccino.com/product/french-roast-herbal-coffee-alternative/
    • https://teeccino.com/product/java-11-oz-bag/

    Ingredients

    • 1 tablespoon olive oil
    • 1 medium onion diced
    • 1 garlic clove minced
    • 1 jalapeño seeded and minced
    • 1 14 1/2 ounce can of plum tomatoes drained and chopped
    • 1 cup of brewed Teeccino Java or French Roast
    • 1 cup apple juice
    • 1/4 cup tomato paste
    • 2 taplespoons chili powder
    • 1 teaspoon salt
    • 1 medium butternut squash peeled, seeded and diced into 1/2 inch cubes
    • 2 15 ounce cans black beans drained and rinsed

    Instructions

    • Heat the olive oil in a large pot over medium heat.
    • Add the onion, gralic and the jalapeño.
    • Cover and cook until softened, about 5 minutes.
    • Add the tomatoes, brewed Teeccino, apple juice, tomato paste, chili powder, salt and squash.
    • Stir to combine.
    • Bring to a boil and then reduce heat to low.
    • Simmer until the squash is tender, about 30 minutes.
    • Add the beans, then taste and adjust the seasonings.
    • Simmer for about 15 minutes.

    Bourbon Barbecue Sauce

    The Travel’n Chefs came up with this delicious Teeccino barbecue sauce to enhance your grilling moments. Marinate fresh grilled fish and meat in it or savor it over fresh-off-the-grill mushrooms, sliced eggplant and zucchini. Watch your guests wonder whatever could be in this barbecue sauce that makes it so good!
    Course: Entrees & Sides

    Equipment

    • https://teeccino.com/product/vanilla-nut-chicory-herbal-coffee-11oz/

    Ingredients

    • 2 tablespoons unsalted butter
    • 1/2 medium red onion diced small
    • 1-2 minced garlic cloves
    • 1 cup brewed Teeccino Java or Vanilla Nut
    • 1/4 cup bourbon
    • 6 plum tomatoes diced
    • 1/4 cup kethcup
    • 2 tablespoons dijon mustard
    • 2 tablespoons brown sugar
    • 1 tablespoon honey
    • 1 teaspoon cayenne pepper
    • 2 tablespoons ancho chili powder
    • 1 tablespoon paprika
    • 1 tablespoon worcestershire sauce

    Instructions

    • Mix bourbon with brewed teeccino, set aside.
    • In a large sauce pot, melt the butter over medium heat and sautée the onions and garlic until translucent.
    • Add Teeccino/bourbon mix, and stir over heat while reducing the mixture by half.
    • Add tomatoes and simmer 15 minutes.
    • Add remaining ingredients and simmer for 20 minutes more.
    • Purée the mixture in a food processor and pour into a glass jar.
    • Allow mixture to cool to room temperature.
    • Will keep for 1 week in a refrigerator.
    • Makes approximately 5 cups.

    Teeccino Cajun Blackened Fish

    Cajun cuisine attributes its evolution to several ethnic backgrounds, including: French, Spanish, African, and Native American. The Africans brought the skill of spices, where the French brought the technique of delicately sauteeing fish. The abundance of fish available from the gulf of Mexico, combined with these ethnic cooking influences is the heart of Cajun cuisine. This particular dish not only arouses the taste buds, it also evokes a wonderful taste experience through its rich history.
    Course: Entrees & Sides

    Equipment

    • https://teeccino.com/product/french-roast-herbal-coffee-alternative/

    Ingredients

    • 2 tablespoons Teeccino French Roast granules
    • 1 tablespoon sweet paprika
    • 1 teaspoon cayenne pepper
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • 1 teaspoon black pepper
    • 2 teaspoons salt
    • 1 1 lb. filet of fish preferably a flaky white fish

    Instructions

    • Using spray olive oil, spray both sides of fish fillet.
    • Sprinkle seasonings mix evenly on both sides of fish fillet, patting it by hand.
    • You should have enough to cover 6 fillets.
    • Fry fish in a hot cast-iron skillet with canola oil until the first side looks charred.
    • Turn fillet over and cook until the fish is done.
    • Fillets of 3/4″ width should take approximately two minutes on each side.