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


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

Dessert:
Pumpkin Pie
Sweet Potato Pie
Apple Pie

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

More…

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 Chebe.com or through Amazon (click links below).

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

Filling:
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
Salt
Pepper
1 egg (optional)

Directions
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.

Notes
Modified from By the Bay’s Potato knish recipe:
http://glutenfreebay.blogspot.com/2006/11/gluten-free-knishes-mission.html

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15 Responses to “Thanksgiving Gluten-Free Menu Swap and Meal Plan Monday: Sweet Potato Knish Recipe”

  1. those look heavenly! I’ve never had sweet potato kinish. Have a great thanksgiving!

  2. A kinish sounds pretty tasty! Happy Thanksgiving and thanks for hosting! My post is up: http://freshginger.org/chicken/thanksgiving-week-menu-swap-sweet-potatoes/
    Happy eating!

  3. [...] week Book of Yum is hosting the Gluten-Free Menu Swap. The ingredient of the week is Sweet Potato, how appropriate! I am using sweet potatoes for our [...]

  4. YUM!!! Everything sounds amazing!

    Here is my post:

    http://glutenfreeislife.wordpress.com/2008/11/24/menu-plan-monday-november-24-2008-thanksgiving-week/

    Thanks for hosting!

  5. Hi,
    I don’t really have an actual menu up and can’t eat sweet potatoes. Just did a post about why I haven’t been submitting menus. Have a GREAT Thanksgiving!

  6. Thanks for hosting Sea! Your menu looks fantastic as always and the ingredient is one of my favorites. <3

    http://asparagusthin.blogspot.com/2008/11/menu-swap-november-24th.html

  7. Don’t some rice milks have barley ingredients? I know Rice Dream does… be careful!

    These look amazing!

  8. Hi Chatty Housewife,
    If you’ve seen recent boxes of Rice Dream, they are labeled gluten-free and do not include barley in their ingredients. Barley may be used to produce an enzyme that is then used to make the rice milk, but according to their tests there is no gluten in the finished product. That being said, I seemed to have a reaction to Rice Dream specifically, so I use Pacific or one of the other brands. (There are several labeled gluten-free that don’t seem to provoke a reaction.)

    -Sea

  9. Thank you! That is very helpful. I am familiar with the Pacific brand, and know I can buy it here. If I am not “better” in a month, I am going to go off dairy… :)

  10. [...] Sea of Book of Yum is hosting the swap this week and has chosen sweet potatoes as the ingredient.  It took me a long time to realize that sweet potatoes are great.  As a kid they were always coated in marshmallows and brown sugar, not having a sweet tooth and not liking marshmallows much, the dish was never for me.  I really like sweet potatoes in a more savory dish.  Or in sweet potato fries.  Speaking of fries, that reminds me that soon we will start a new post series called Deep Fry Fridays, although I seem to deep fry more on Thursdays for the record.  Friday rhymes better.  Since we celiacs typically can’t eat any deep fried foods in restaurants because of cross contamination, I thought I would push our limits and have a deep fry fest month.  I am thinking January might do.  That gets us safely behind the busy holiday season, albeit everyone seems to diet in January.  Deep frying doesn’t have to be super fattening.  Sauteeing can be just as bad.  So stay tuned for some great ideas to dip into your fryer.  Send your suggestions this way too.  We will do a menu round up and see what is frying around the country. [...]

  11. [...] things for Thanksgiving, if you need some inspiration.  For the Gluten Free Menu Swap, go see Book of Yum where Sea has picked sweet potatoes as the theme [...]

  12. My menu is up! http://angelaskitchen.wordpress.com/2008/11/24/menu-plan-monday-thanksgiving/

    Thanks for hosting! The knish look amazing!

  13. I just made these tonight but we can’t get Chebe mix here in Canada so I decided to be decadent and make a pie crust instead (out of Annalise Roberts’ gluten-free cookbook). They were delicious! And my also grandparents gave them rave reviews.

  14. Yum yum! What a tasty holiday treat! The savory ingredients plus sweet potato make for a heavenly combo :).

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