Here are the rest of the recipes you can use for your gluten and dairy free Thanksgiving. Adjust the amounts as necessary and enjoy!
Gingered Greens (serves 4-6 people)
Adapted from Moosewood Restaurant Cooks at Home
Marinade
½ cup wheat-free tamari sauce
½ cup dry sherry (you can substitute with red wine vinegar, apple or orange juice. Start with a smaller amount and adjust to taste)
¼ cup rice vinegar
1 tbsp honey
1-2 tablespoons of coconut oil
2 tbsp grated fresh ginger root
3 tbsp fresh lime juice
2 tablespoons chopped fresh cilantro
1 pound green beans (adjust as necessary for guest count)
1 bunch of Kale, Collards or Chard coarsely chopped.
– Mix the marinade ingredients before hand and set aside.
– Steam the green beans until soft.
– Melt the coconut oil in a saucepan and add the ginger.
– Saute ginger for a few minutes, add the coarsely chopped green and lemon juice. Stir constantly until the greens are wilted.
– In a separate bowl, mix together the green beans, greens, cilantro and marinade.
– Stir well.
– To serve this warm you may want to heat the marinade before adding it to the vegetables or after everything is mixed, place it in the oven on low to medium heat until warm.
Stuffed Mushrooms
16 white mushrooms (about 1 pound)
4 tbsp coconut oil (divided)
¼ cup finely chopped onion
½ cup dried gluten-free bread crumbs (this works well if you save some from the stuffing)
¼ pine nuts
2 tbsp chopped cilantro
Salt and pepper to taste
– Wash mushrooms gently. Remove the stems and set caps aside.
– Finely chop stems and sauté them with the chopped onion in 2 tbsp (or more if needed) of coconut oil until softened.
– Stir in breadcrumbs, pine nuts and cilantro. Season to taste with salt and pepper.
– Transfer to a large bowl.
– Melt the other 2 tbsp of coconut oil and grease a 9×13 inch-baking dish.
– Fill mushroom caps with breadcrumb mixture and arrange stuffed mushrooms in the baking dish.
– Bake at 375°F for 15-20 minutes or until mushrooms are tender, but still hold their shape, and tops are browned.
Sweet Potato Supreme (Serves 4-6)
(This is an easy dish to make the day before)
2 cups mashed sweet potatoes (or yams)
2 tbsp almond or rice milk
2 tbsp melted coconut oil
Pinch Salt
¼ tsp paprika
Topping:
3 tbsp date sugar (or sugar substitute)
1 cup pecans halved or coarsely chopped
– Mix potatoes, milk, coconut oil, salt and paprika well.
– Spread into lightly greased casserole dish (grease with coconut oil).
– Sprinkle sugar and pecans over mixture.
– Refrigerate until ready to heat.
– You can warm this in an oven at any temperature but it should be bubbling hot before serving.
– If you make this the day before, keep refrigerated until ready to heat.
By Marsha Hamilton
