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:
GF French Bread
Sweet Potato Salad
Roasted Green Beans
Mozzarella Roasted Eggplant Sandwich
Homemade Tomato Soup
Leftover Tomato Soup
Thursday: Thanksgiving menu
Stuffed Acorn Squash with Portabella Mushroom Stuffing
dairy Spinach Pie (vegan variation)
Green Bean Side
Nutritional Yeast Vegan Gravy (recipe #2)
Sweet Potato Pie
Shopping List for the week:
Ginger Ale (1 can)
San-J WHEAT FREE low-sodium tamari
Natural cranberry sauce (without corn syrup)
Milk (1% ?)
*Take for Thanksgiving at in-laws:
1 pkg GFP bread mix
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
Pamelaâ€™s Gluten-Free Diner Drop Biscuit Recipe
Cranberry Pecan Coffee Cake Recipe
Vic and Hallieâ€™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.
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 Chebe.com 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
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: