It’s cranberry season! Cranberries are packed with nutrients like antioxidants and other natural compounds making them a great choice for the health conscious consumer. Recent scientific researches showed that cranberries and its products contain significant amounts of antioxidants to help protect the heart, and protect the body against cancer and other diseases. Make your Tofurky meal complete by enhancing your stuffing with berries!

Ingredients:

8 cups whole wheat bread, cut into cubes
1 cup cranberries, dried
1/2 cup currants, dried
2 1/2 cups apple juice
1 cup red onion, diced
1 cup celery, diced with leaves
1 1/2 Tbs. vegetable oil
1 cup pecans, roughly chopped
3/4 cup green onion, thinly sliced
1 Tbs. garlic, minced
1 tsp. thyme, dried
3/4 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. ginger, grounded
1/4 tsp. black pepper, freshly grounded
1/4 cup parsley, chopped

Directions:

1. Place bread cubes in a large bowl and set aside for 30-45 minutes to dry out.
2. In a small bowl, place dried cranberries and currants, pour apple juice over the top, and set aside for 20 minutes to plump.
3. In a non-stick skillet, sauté the onion and celery in the vegetable oil for 5 minutes to soften. Add the pecans and green onion and saute an additional 3 minutes; add garlic, thyme, salt, cinnamon, ginger, and pepper, and sauté an additional 2 minutes or until very fragrant.
4. Add dried cranberry mixture, sautéed vegetable mixture, and parsley to dry bread cubes, and toss well to combine and moisten the cubes.
5. Transfer stuffing mixture into a lightly oiled casserole dish and bake at 350 degrees for 25-30 minutes or until golden brown on top and slightly crunchy.

For this and other ideas for Thanksgiving recipes at www.VeganChef.com!

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For nutritional and product information, visit www.WholeSoy.com!

Recent research reveals that natural compounds in cranberries may provide protection against bacteria associated with food poisoning. According to the new study, the compounds disable certain E. coli bacteria and may prevent the attachment of microorganisms that cause infection by changing the shape of the bacteria.

The compounds, called proanthocyanidins (PACs), have been known to "disable" certain harmful bacteria in the body, helping to ward off infections. They have been found to help the urinary tract and are now being associated with a "anti-adhesion" mechanism of action that helps to prevent certain bacteria from adhering to the stomach and the mouth, reducing the risk of stomach ulcers and gum diseases.

Every year, an estimated 76 million cases of food-borne illness and 5,000 associated deaths occur in the United States.

To read the full article, click here!

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