If you’re looking for shortcuts, here are some options:

Buy pre-cut butternut squash
Buy pomegranate arils that have already been removed from the fruit, or substitute dried cranberries
Skip the kale—it’s not integral to the recipe, but I think it’s nice
Cook the wild rice in an Instant Pot to save 10-20 minutes cooking time
You might also be surprised to see that I didn’t peel the butternut squash. That’s right—you don’t have to! Once cooked, the skin becomes almost as tender as the flesh. I don’t think anyone will notice it.
This vibrant vegetarian stuffing recipe features roasted butternut squash, kale, pomegranate and wild rice. It’s a beautiful dish for your holiday table! This recipe yields 6 to 12 servings (a lot!). You can cut this recipe in half, if desired.
INGREDIENTS
Wild Rice and Toppings

2 cups wild rice, rinsed
4 ounces kale, ribs removed and chopped small (preferably the Tuscan variety, about ½ bunch or 2 cups)
¾ cup chopped green onion (from 1 large or 2 medium bunches), divided
4 ounces goat cheese (about ⅔ cup crumbled)
Arils from 1 medium pomegranate, or ½ cup chopped dried cranberries
½ cup raw pepitas (green pumpkin seeds)
1 teaspoon extra-virgin olive oil
¼ teaspoon fine sea salt
¼ teaspoon ground cinnamon

There are dozens of alternatives today for those who do not want to use refined white flour.
Until recently there were only a few types of flour that we could use in place of refined white flour; whole wheat, oats, rye, in some cases rice and corn… However, the awareness of healthy nutrition that has increased in recent years has brought many new types of flour. There are also easy-to-find ones, and high-priced ones like chestnut and almond flour. What are the benefits among so many innovations; which do not contain gluten; Questions like which one to use, for what and how come to mind.

Siyez and Kavılca flour

We are very lucky, we can find flours produced from the ancestral wheat types Siyez and Kavılca more easily. Unlike white flour, and like whole wheat, they are both ground with germ and bran in them. For this reason, they are extremely rich and satisfying. Their protein content is higher than modern wheat. Since their glycemic index is low, they do not affect our blood sugar negatively. In addition, these flours have very low gluten rates. Bread made with flours produced from Siyez and Kavılca gives a delicious and satisfying result.

Easy 5 Tea Concept
Kandilli Patisserie wants to keep the elegance of its place alive in homes, and it completes the preparations for 5 o’clock tea effortlessly with the Royal Afternoon Tea Box. The Royal Afternoon Tea Box, which crowns the stylish design of the houses with its carefully thought-out design, makes family members feel special at home as well. The unique flavors that come ready to be presented directly amaze with their design and appearance when the lid is removed.

Kandilli Patisserie; Royal Afternoon Tea Box Goes on a Flavor Journey with One Phone
Prepared daily by the valuable chiefs of the field at his address in Kandilli, one of the favorite districts of Istanbul; various kinds of cakes, tarts, marmalades come to the homes with the Royal Afternoon Tea Box concept. The package, which facilitates the work of the hosts and guests for 5 teas, also includes “French Butter Croissant” varieties and snack groups such as “Scone Burger and Scone with Grape Walnut” unique to Kandilli Patisserie.

Kandilli Patisserie attracts attention with its cake choices, croissants, cookies, chocolate, macaroons, tiramisu and fruit pies that people of all ages love; It accepts orders between 10:00 and 19:00, 6 days a week from Tuesday to Sunday, except Mondays.

You can make these snowmen with store bought marshmallows!

Cut jumbo marshmallows in half with a pair of scissors.
Dip the sticky sides into icing sugar, then shake off the excess.
Decorate with melted orange candy melts noses and melted dark chocolate eyes and mouths.

How to store homemade marshmallows
There’s no denying it, these guys have a lot of sugar in them. But, because they’re most all all sugar, they keep for a really long time. Make sure they’re in an air tight container and keep them at room temp – they’ll stay soft and squishy for up to 3 weeks.

I hope you have a chance to make these little guys! They are so worth it as a pick-me up on a random winter afternoon. Their little faces melting will definitely make you squee with the cuteness.

More fun holiday projects
Super Simple Cut-Out Gingerbread Cookies
Mini Gingerbread Houses
Pull Apart Christmas Bread
Peppermint Bark Crepe Cake Recipe
Peppermint Bark Cookies
Festive Caramel Corn and Rice Krispie Mix
Small Batch Cookies – 1 Egg to 4 Cookies: Snickerdoodle, Chocolate Chip, Sugar, and Ginger
Dark Chocolatey Drizzled Flaky Sea Salt Kettle Corn
Gingerbread Corgi Cookies

If you’re looking for shortcuts, here are some options:

Buy pre-cut butternut squash
Buy pomegranate arils that have already been removed from the fruit, or substitute dried cranberries
Skip the kale—it’s not integral to the recipe, but I think it’s nice
Cook the wild rice in an Instant Pot to save 10-20 minutes cooking time
You might also be surprised to see that I didn’t peel the butternut squash. That’s right—you don’t have to! Once cooked, the skin becomes almost as tender as the flesh. I don’t think anyone will notice it.
This vibrant vegetarian stuffing recipe features roasted butternut squash, kale, pomegranate and wild rice. It’s a beautiful dish for your holiday table! This recipe yields 6 to 12 servings (a lot!). You can cut this recipe in half, if desired.
INGREDIENTS
Wild Rice* and Toppings

2 cups wild rice, rinsed
4 ounces kale, ribs removed and chopped small (preferably the Tuscan variety, about ½ bunch or 2 cups)
¾ cup chopped green onion (from 1 large or 2 medium bunches), divided
4 ounces goat cheese (about ⅔ cup crumbled)
Arils from 1 medium pomegranate, or ½ cup chopped dried cranberries
½ cup raw pepitas (green pumpkin seeds)
1 teaspoon extra-virgin olive oil
¼ teaspoon fine sea salt
¼ teaspoon ground cinnamon

Crunch Wrap Time: Lay a large tortilla on a flat surface. Layer: tofu, queso, crunchy stuff, and any other extras you want in there. Fold in the edges of the tortilla toward the center. Place in a hot oiled skillet, seam side down. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve!

FOR MEGA CRUNCHWRAPS (this is what I demonstrated in the post): Cut a few of the large flour tortillas so they are the same size as your tostadas. Then, once you’ve layered all ingredients, just place a small flour cutout tortilla on top and fold edges over that. Place in a hot oiled skillet, seam side down. Cook for a few minutes on each side until the exterior is firm, crunchy, and golden brown. Cut and serve! Then, once you’ve layered all ingredients, just place a small flour cutout tortilla on top and fold edges over that. This should buy you a little extra space for filling.

If you’re looking for shortcuts, here are some options:

Buy pre-cut butternut squash
Buy pomegranate arils that have already been removed from the fruit, or substitute dried cranberries
Skip the kale—it’s not integral to the recipe, but I think it’s nice
Cook the wild rice in an Instant Pot to save 10-20 minutes cooking time
You might also be surprised to see that I didn’t peel the butternut squash. That’s right—you don’t have to! Once cooked, the skin becomes almost as tender as the flesh. I don’t think anyone will notice it.
This vibrant vegetarian stuffing recipe features roasted butternut squash, kale, pomegranate and wild rice. It’s a beautiful dish for your holiday table! This recipe yields 6 to 12 servings (a lot!). You can cut this recipe in half, if desired.
INGREDIENTS
Wild Rice* and Toppings

2 cups wild rice, rinsed
4 ounces kale, ribs removed and chopped small (preferably the Tuscan variety, about ½ bunch or 2 cups)
¾ cup chopped green onion (from 1 large or 2 medium bunches), divided
4 ounces goat cheese (about ⅔ cup crumbled)
Arils from 1 medium pomegranate, or ½ cup chopped dried cranberries
½ cup raw pepitas (green pumpkin seeds)
1 teaspoon extra-virgin olive oil
¼ teaspoon fine sea salt
¼ teaspoon ground cinnamon

You can make these snowmen with store bought marshmallows!

Cut jumbo marshmallows in half with a pair of scissors.
Dip the sticky sides into icing sugar, then shake off the excess.
Decorate with melted orange candy melts noses and melted dark chocolate eyes and mouths.

How to store homemade marshmallows
There’s no denying it, these guys have a lot of sugar in them. But, because they’re most all all sugar, they keep for a really long time. Make sure they’re in an air tight container and keep them at room temp – they’ll stay soft and squishy for up to 3 weeks.

I hope you have a chance to make these little guys! They are so worth it as a pick-me up on a random winter afternoon. Their little faces melting will definitely make you squee with the cuteness.

More fun holiday projects
Super Simple Cut-Out Gingerbread Cookies
Mini Gingerbread Houses
Pull Apart Christmas Bread
Peppermint Bark Crepe Cake Recipe
Peppermint Bark Cookies
Festive Caramel Corn and Rice Krispie Mix
Small Batch Cookies – 1 Egg to 4 Cookies: Snickerdoodle, Chocolate Chip, Sugar, and Ginger
Dark Chocolatey Drizzled Flaky Sea Salt Kettle Corn
Gingerbread Corgi Cookies