Thanksgiving Gluten-Free Menu Swap and Meal Plan Monday: Sweet Potato Knish Recipe

November 23rd, 2008 yum Posted in Chebe, Gluten Free Menu Swap Monday, JM friendly, Menu, Menu Plan Monday, Sweet Potato, Vegetarian 15 Comments »

Don’t forget to sign up to adopt a gluten-free blogger. And, if you’ve signed up, please remember to give me the URL of the recipe you plan to make- A.S.A.P.!

By the way, I have a very special VIDEO recipe POST that should be up tomorrow… so stay tuned!

Here’s my menu for the week, including Thanksgiving:
Sunday: European/Continental
GF French Bread
Cheese Fondue
Sweet Potato Salad
Roasted Green Beans

Monday: American
Mozzarella Roasted Eggplant Sandwich
Homemade Tomato Soup

Tuesday: Vegetarian
Fried tofu
Leftover Tomato Soup
Rice Pilaf

Thursday: Thanksgiving menu
Stuffed Acorn Squash with Portabella Mushroom Stuffing
dairy Spinach Pie (vegan variation)
Green Bean Side
Mashed Potatoes
Nutritional Yeast Vegan Gravy (recipe #2)
Cranberry Sauce

Pumpkin Pie
Sweet Potato Pie
Apple Pie

Shopping List for the week:
Firm Tofu
Sweet Potatoes
Acorn Squash
Fresh basil
Portobella Mushrooms
Poultry Seasoning
Ginger Ale (1 can)
Orange Juice
San-J WHEAT FREE low-sodium tamari
Natural cranberry sauce (without corn syrup)
Cheddar Cheese
Milk (1% ?)

*Take for Thanksgiving at in-laws:
Bullion cubes
1 pkg GFP bread mix
nutritional yeast
brown rice flour

More gluten-free vegetarian Thanksgiving recipes at the Book of Yum:
Breadless vegetarian Pumpkin Stuffing Recipe
Gluten-Free beer Glazed Brussel Sprout recipe
Adeenas Gluten-Free Hearty Rosemary-Thyme Dinner Roll Recipe
Pamela’s Gluten-Free Diner Drop Biscuit Recipe
Cranberry Pecan Coffee Cake Recipe
Vic and Hallie’s Surprise Cranberry Pie Recipe
Chebe Cranberry Apple Turnover
Gluten-Free Vegan Double Layer Pumpkin Cheesecake Recipe
Vegan Brandied Apple Cake Recipe

I always enjoy posting my menu with Org Junkie. This week I am also hosting the Gluten-Free Menu Swap, which is temporarily headquartered at Cheryl’s site Gluten Free Goodness. I chose sweet potato as my theme ingredient because it is such a lovely, healthful, and seasonal ingredient. Sweet potatoes are high in anti-oxidants, and “vitamin A (in the form of beta-carotene), a very good source of vitamin C and manganese, and a good source of copper, dietary fiber, vitamin B6, potassium and iron.” (source: Wh Foods) The Center for Science in the Public Interest did a study to compare Sweet Potatoes to other vegetables nutritionally in 1992. “Considering fiber content, complex carbohydrates, protein, vitamins A and C, iron, and calcium, the sweet potato ranked highest in nutritional value. According to these criteria, sweet potatoes earned 184 points, 100 points over the next on the list, the common potato.(NCSPC).” (source: Wikipedia) Sounds good to me! And with all the great recipes out there for sweet potatoes, there’s no need to simply go for candied yams or marshmallow topped traditional recipes- you could have your Thanksgiving sweet potato grilled, in a salad, baked in fries, or even in dessert. Sweet Potato Pie, anyone? I’ve never had sweet potato pie, but I hear that it is popular with a certain presidential elect. We’ll be trying it this Thanksgiving as one of our pies… I’ll let you know how it goes!

I’ve been eating a lot of sweet potatoes lately. They’re great for breakfast, microwaved with butter or margarine, salt, and pepper, or in an unconventional sweet potato latke recipe. For lunch, they can be boiled, roasted, steamed, and mashed. In a recent Alton Brown special, he made delicious Chipotle Smashed Sweet Potatoes (make sure your adobe sauce doesn’t contain wheat), and also inspired with the idea of sweet potato waffles, as well as offering a variety of useful tips. For example, did you know that like tomatoes, sweet potatoes should not be refrigerated? If you do refrigerate them, they will get a hard core that resists cooking. However you cook or prepare them, I love sweet potatoes.

My Sweet Potato Recipes at the Book of Yum:
Sweet Potato and Artichoke Fresh Herb Pasta
Sweet Potato Peanut Soup

Sweet Potato Salads
Caribbean Sweet Potato Salad Recipe
Grilled Sweet Potato salad Recipe
Small Portion Sweet Potato Salad Recipe
Sweet Potato Salad with Orange Maple Dressing Recipe

Enticing Sweet Potato Recipes from some of my favorite Bloggers:
Gluten-free Sweet Potato Pita Bread
Vanilla Mashed Sweet Potatoes
Elise’s Holiday Spiced Mashed Sweet Potatoes
Kalyn’s Spicy Sweet Potato Fries
Karina’s Sweet Potato Shoestring Fries
Cold Sweet Potato Vichyssoise Soup
Sweet Potato Souffle Recipe (Just sub a GF blend for the flour)
Roasted Sweet Potato Salad Recipe
Sweet Potato Custard Pie

Menus from other gluten-free menu planners
Fresh Ginger shared her Thanksgiving Week GF Menu. Her modern Mexican/New Mexican menu for Thanksgiving sounds delightful, and it’s great that everyone is pitching in so she doesn’t have to do all the cooking for the planned feast! She will be making spiced roasted sweet potatoes, and I’d love to see the recipe.

Kim from Gluten Free is Life has nice relaxing meals planned until the big day- Thanksgiving! They’ll be having a huge, delicious sounding meal including Sweet Potato Rounds with Curried Chicken Salad, sweet potato casserole, cornbread stuffing, chebe rolls for the GF folks, and some yummy looking desserts. I have my eye on those Chocolate Chip Pumpkin Bars… And, on a non-Thanksgiving note, Kim uses sweet potatoes for hash browns- what a great idea!

Amanda of Asparagus Thin has a delightful menu planned with Sweet Potato Pumpkin Pulao and
Roasted Sweet Potatoes with Banana Ketchup. Man, I wish I could go eat at her house sometime! She also has a Plantain Omelete planned, and a certain something for the Daring Bakers. The ooey gooie caramel pecan pie she has planned sounds absolutely sinful and delicious.

At Angela’s Kitchen Angela made Roasted Rosemary [Sweet] Potatoes that sounds absolutely lovely. Her Thanksgiving menu is full of family favorites and some new experiments like an intriguing gluten and dairy free green bean casserole that she will post tomorrow. I’m very curious about her freezer apple pie…

Esther at The Lilac Kitchen has a great menu planned with an interesting shepherd’s pie with a root vegetable topping that may include the sweet potato… Sounds delicious!


This weekend we had a Celiac Bay Area Potluck, and I decided to make Bette Hagman’s French Bread and By the Bay’s amazing Potato Knish Recipe. However, many of us at the potluck have various food intolerances, and as it happens, one of my friends is sensitive to potatoes as well as dairy and soy (found in many margarines). I had actually tried making a sweet potato knish before with pecans and wasn’t quite happy with it. This time I decided to make it more similar to my favorite potato knish recipe, but with a slightly different technique (steaming the sweet potatoes rather than boiling them) and enhanced seasonings. Penzey’s heavenly smoked paprika added the perfect touch to the filling- and my potato-sensitive friend loved them! By the Bay’s original Potato knishes were a smash success as well- one adorable young Celiac proclaimed them her favorite thing at the whole party!

I know it’s not exactly a salad, in any sense of the word, but here’s the recipe for Chebe-based Sweet Potato Knish. Hope you enjoy!

You can buy Chebe through or through Amazon (click links below).

Dairy-Free Soy-Free Sweet Potato Knish Recipe
1 package all purpose dairy-free Chebe mix
2 large eggs
2 tbsp olive oil
5 tbsp rice milk
3 tbsp olive oil

1 medium-large sweet potato
1 tbsp. olive oil
1 cup spinach, chopped
1/2 large onion or 1 small onion, diced
1 or 2 garlic cloves, pressed (optional)
Smoked Paprika
1 egg (optional)

Preheat oven to 375F.

Dough: Combine ingredients in a medium/large bowl and stir until combined. Then start to knead your ingredients together with your hands until you form a smooth ball of dough. Separate into three balls. Cut out the sides of a freezer safe gallon ziploc bag and reserve.

Meanwhile, peel your sweet potato and cut into cubes. Bring water to boil in a pot with a steamer basket and add the cubes to the steamer. Steam for 25 minutes and then remove from the steamer. While sweet potatoes are steaming, heat one tablespoon olive oil in a pan (nonstick or otherwise). Add your diced onion and sautee for a few minutes. Then add your pressed garlic clove and cover, lowering heat. When onion is translucent, add the sweet potato and mash it into the pan, folding in the spinach. Season with smoked paprika, salt, and pepper to taste. Take off heat and mix in your (optional) egg.

Then take your cut open ziploc bag and roll out each of your balls of dough for your knish. Use a circle mold (small plate, large mug, small bowl, whatever you have that seems right) cut out circles for making knish pouches. Place a ball of sweet potato filling in the center of each dough circle and fold up the dough with creases around the top as you like. Repeat with the rest of your dough and filling.

Line a cookie sheet with aluminum foil and lightly grease with olive oil, placing your knish pouches on the cookie sheet. Bake for 25 minutes, turning sheet halfway through. When knishes are a light golden brown, remove from oven and serve. They taste best freshly baked or when they’ve cooled to room temperature. Once you refrigerate them they may become a little tough, but to re-crisp, just heat in a 375 or higher temperature oven for 10 minutes or so.

Modified from By the Bay’s Potato knish recipe:
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Gluten-free Baked Indian Samosa Recipes- Dairy-free Egg-free Vegan Samosa and Chebe samosa

August 20th, 2008 yum Posted in Chebe, Cooking for Karina, Dairy Free, Egg Free, Indian, Potatoes, Vegan, Vegetarian 8 Comments »

Some of you may remember my post for Aloo Masala Samosa where I took BytheBay’s Chebe dough pastry crust and filled it with the same potato filling used in Masala Dosa. It was delicious, and the tapioca starch Chebe crust worked beautifully. I baked it rather than frying it for convenience and health reasons, but one of these days I’ll try a genuinely deep-fried samosa. I enjoyed that rather unconventional samosa very much, but lately I find myself pining for whole-grain flour blends and the heartier flavors found at vegetarian restaurants. Chebe is always a nice, mild pastry, but I thought that perhaps I could come up with a flour blend that would approximate a whole wheat-pastry crust, and bake it just as I baked the former dough. I also wanted to make a vegan samosa for my readers who have egg or dairy intolerances or follow a vegan diet. I played with some of my favorite flours to come up with this tasty samosa. The dough has its quirks, but if you follow the directions carefully I think you can get the same satisfying results that I did. I could really imagine having this samosa at some local vegetarian restaurant, maybe with a nice fresh Indian chutney and/or raita. I made so much potato filling I had way too much for just the whole-grain GF pastry, so I decided to make a (non-vegan) Chebe pastry recipe as well. The best thing? both of these recipes keep and travel well, so the next morning when I had to leave in a hurry for an early flight, I was able to heat one in the oven and devour it in the car.

Below you can see the step-by-step guide to making the vegan dough. The crust is very delicate so if you just try to roll it out and shape it, it is prone to cracking. BUT, if you follow my super-sneaky steps, you can make perfectly smooth and lovely samosas! This trick would work for any gluten-free pastry dough. Chebe with the typican non-vegan ingredients is easier to work with, and also nice, with a sweet and salty “white flour” flavor. But if only whole-grain and vegan will do for you, I recommend my tasty brown rice and teff flour pastry. Enjoy!

Vegan Dough

Gluten-Free Whole Grain Vegan Baked Indian Samosa Recipe
1 1/2 cups Rebecca Reilly’s Brown Rice Baking Mix*
1/2 cup teff flour (or other whole grain brown flour)
1 tsp. xanthan gum
1/2 tsp salt
3 tbsp. of spectrum shortening
2 tbsp. GF Margarine
5 tbsp. of water

1/2 batch of Potato Samosa Filling

Dairy-free milk or nonstick cooking spray

Rebecca Reilly’s Baking Mix:
1 cup brown rice flour
1/3 cup potato starch
1/6 cup tapioca starch

Preheat oven to 375 degrees F and line a large baking sheet with parchment paper. (Paper is optional, but it does make them easier to remove!)

Whir the dry ingredients together in a food processor and then add the liquid ingredients. Let it combine together for a few minutes and then take off the lid. The dough won’t have come together in a ball on its own, but see if it clumps together nicely when you squeeze it into a clump with your hand. If not, add a little more shortening or water until you get a workable texture.

*Make sure to check out blog post for step-by-step photos of the next steps*
Take the dough out of the processor and shape six to eight balls and place them in a bowl. You can either roll out each dough circle with a rolling pin, OR (and this is my preference) use a tortilla press. Either way, take a freezer safe gallon ziploc bag and cut out the sides. If you’ll be using a tortilla press, cut it around the edges (keeping it a square) to make it fit the press. Make your dough into eight to ten balls- big enough to make one small tortilla shaped round of dough. Press or roll out one circle of dough. DO NOT remove it from the ziploc bag. The dough is delicate and will require careful handling, but I have a trick for dealing with it and creating beautiful samosas. Peel off the top half of the ziploc bag, leaving the bottom of the round still attached to the bag. Pick it up in your left hand (if right handed) UNDERNEATH the bag (so you are not actually touching any dough. Curve the Bag GENTLY so the dough is shaped almost like a fried, curved taco. DO NOT remove it from the bag yet! Take a large spoon and put a spoonful of filling inside the “taco” in the center and then gently continue folding over the dough to complete the samosa shape. Press the edges of the samosa together (through the ziploc) and then CAREFULLY begin peeling off the ziploc side, now wrapped around the samosa. Continue crimping as necessary (the middle part is the hardest.) You can now carefully move the sealed samosa to your baking sheet. Don’t move it around, though!

Make all the rest of your samosas, following the same procedure. Just re-use that same ziploc bag for the whole batch! In fact, if you’re making a second batch or the Chebe you can use it for those two, but once you use it for Chebe (with egg!) it must be thrown out after use. Cut some cute little lines into the dough to let the steam come out. Spray with non-stick cooking spray.

Bake the samosas for 20-25 minutes or until they look golden brown and the bottom is medium golden brown. Turn over the samosas and bake them for five more minutes or until they look (and taste) as crunchy as you want.

Serve with yogurt or cucumber raita if you want to be fancy.

See step-by-step instructional photos in blog post

Non-Vegan Chebe Version (easy-to-handle)

Baked Chebe Samosa Recipe
1 7.5-ounce package Chebe All-Purpose Gluten-Free Bread Mix
2 large eggs
2 tbsp oil or softened margarine
5 tbsp milk, liquid milk substitute, or water

1/2 batch of Potato Samosa Filling (recipe below)

Non-stick cooking spray

Preheat oven to 375 degrees. Combine bread mix, eggs, oil, and milk together in a medium to large bowl. Mix with a large spoon and then your hands, beginning to knead the ingredients together until you can form a ball of dough. Knead it until it seems firm and pliant. Then separate it into smaller balls- big enough to make one small tortilla shaped round of dough- and place them in a bowl. Cover them with a damp towel. You can either roll out each dough circle with a rolling pin, OR (and this is my preference) use a tortilla press. Either way, take a freezer safe gallon ziploc bag and cut out the sides. If youll be using a tortilla press, cut it around the edges (keeping it a square) to make it fit the press. Press or roll out one circle of dough. Place a square of filling in the center of the dough circle and fold over all three sides to make a triangle shape. Place on baking sheet. Spray with nonstick cooking spray and bake for 20 to 25 minutes or until golden brown.

Vegan Potato filling, enough for two recipes:

Vegetarian Potato Spinach Samosa Filling Recipe
2 tbsp. vegetable oil (mustard or peanut is good)
3/4 tsp. whole coriander seeds
1 tsp. cumin seeds
1 medium onion, minced
1 in. ginger, peeled and minced
1/2 or 1 green serrano chili, minced
1 tbsp. ground coriander
1 tsp. paprika OR cayenne pepper (paprika for those who prefer it mild)
1/2 tsp. turmeric
1 scant bunch spinach leaves (maybe 3/4 of the leaves), rinsed, chopped, and drained
2 very large potatoes (baking monsters) OR 3 large potatoes, boiled and peeled
1/2 cup cooked green peas
1/2 or 3/4 tsp. salt
1 tbsp. fresh cilantro, chopped
Heat oil in a nice cast iron pan or wok on medium and add your coriander and cumin seeds. As they start to brown, throw in your onions and lower the temperature if needed. Allow them to slowly caramelize, stirring occasionally. This may take up to fifteen minutes, but I only took about ten minutes on my super-fast ceramic stovetop. Then add the ginger and chilies and let them cook for a minute or so, adding the coriander, paprika (or cayenne) and turmeric. Let the spices heat, releasing fragrance, and then add the spinach, letting it wilt. Fold in the spinach and crumble the potatoes into the pan. Add salt, mix, and then gently fold in the peas and cilantro.

Enjoy as filling in your favorite samosa dough or with rice or GF flatbread. Yum!

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