Thanksgiving Recipes/Menus?

October 1, 2005

Whipped Sweet Potatoes with Coconut Milk

A delicious dairy-free side dish. We also whip

butternut squash with coconut milk.

4 medium sweet potatoes, skinned, cubed

sea salt and freshly ground pepper, to taste

1-2 tablespoons Smart Balance or other GF/DF margarine

1/2 teaspoon mild GF curry powder or McCormick Pumpkin

Pie Spice

coconut milk, as needed

Place the sweet potatoes in a pot and cover with fresh

water. Bring to a boil and simmer until they are fork

tender, about 15 to 20 minutes. Drain the sweet

potatoes and season with sea salt, pepper, and Smart

Balance. Add in curry powder, and mix with a wire

whisk to soften the potatoes. Begin adding the coconut

milk slowly, a little at a time, whisking as you go.

Whip until the sweet potatoes are smooth and creamy.

Taste for seasoning adjustments.

Serves 4 to 6.

----

Cranberry Walnut Pilaf

The tartness of cranberries and warmth of toasted

walnuts make this a perfect holiday side dish. If

walnuts and cranberries aren't your style, use toasted

pecans and golden raisins.

2/3 cup walnuts, chopped (or pecans if you prefer)

2 tablespoons olive oil

1 large sweet onion, peeled, diced

2 cups raw long grain brown rice, rinsed

5 cups hot GF vegetable broth

4 tablespoons dry sherry or red wine (optional)

2/3 cup dried cranberries or golden raisins

Gently heat a non-stick skillet and lightly toast the

chopped walnuts, shaking occasionally, for about 3-4

minutes. Remove the walnuts to a small dish and set

aside.

Heat the olive oil in a medium-large saucepan and

sauté the onion for 5 minutes, until softened. Add in

the uncooked brown rice and lightly stir for 4-5

minutes until the rice is nicely coated and begins to

turn golden.

Slowly add in the hot vegetable broth and sherry (it

will steam - be careful), stir, and bring to a boil.

Cover and reduce the heat to low. Simmer until all the

liquid is absorbed, about 45 to 60 minutes. When the

rice is done, stir in the cranberries and toasted

walnuts; mix well. Cover and keep warm for a minute or

two before serving.

Serves 8 as a side dish.

Enjoy!

Karina

" Be here now. Be someplace else later. Is that so complicated? "

____

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October 1, 2005

Stuffed Green, Yellow & Red Peppers

An awesome vegetarian dish inspired by the bright

colors and flavors of New Mexico. I've made this as a

main dish for Thanksgiving.

2 tablespoons olive oil

1 Spanish onion, diced

5 garlic cloves, minced

1 cup chopped mushrooms (baby Portobellas aka Crimini

have good flavor)

4 Roma (plum) tomatoes, chopped

1/2-1 teaspoon GF curry powder

1/2 cup pine nuts

2 1/2 to 3 cups prepared Spanish Rice* see recipe

below

2 tablespoons fresh chopped cilantro, or parsley

3 large bell peppers, 1 green, 1 yellow, 1 red, halved

and seeded

2 cups marinara sauce (jarred is fine - Muir Glen

Roasted Tomato is good)

1/2 cup favorite salsa

6 slices of vegan soy cheese, or use vegan " Parmesan "

Preheat your oven to 350 degrees F.

Heat the olive oil in a large skillet over medium

heat, and sauté the onion until softened, about 5

minutes. Add in the garlic, mushrooms, tomatoes and

curry

powder, stir and cook until mushrooms are done, about

7 minutes.

Add in the pine nuts, stir and lightly mix. Remove

from heat. In this same large skillet combine the

cooked Spanish Rice with the sautéed vegetables, add

in the chopped cilantro, toss and mix.

Oil a large shallow baking dish and place in the

halved peppers in alternating colors. Stuff the

peppers with the rice mixture, pressing in firmly.

Combine the marinara sauce with 1/2 cup of salsa, and

mix well. Top each pepper with a generous spoonful of

this spicy tomato sauce, and a slice of feta cheese.

Pour about an inch of water into the bottom of the

baking pan and loosely cover the peppers with a foil

" tent " .

Bake in a 350 degree oven for about 35-45 minutes,

until the peppers are fork tender.

Serve these colorful stuffed peppers as a side dish or

a main dish, with warm corn tortillas and a crisp

green salad topped with ripe black olives and orange

slices. Garnish before serving with fresh chopped

cilantro or parsley.

One Thanksgiving we had these peppers with Coconut

Whipped Squash (posted earlier today), an autumn salad

with apples and cashews, and a warm cinnamon

cornbread.

Serves 6, one stuffed pepper per person.

Spanish Rice

2 cups Low Sodium V8 Juice or GF tomato juice***

1/2 cup water

1 cup basmati or brown rice, uncooked

2 teaspoons olive oil

1 teaspoon GF chili powder

1/2 teaspoon cumin

3 green onions, washed well, chopped

fresh chopped cilantro or parsley for garnish

If you are using a rice cooker (which I absolutely

swear by), simply combine all of the above ingredients

in the bowl and follow your manufacturer's

instructions. Double the recipe to feed more folks, or

plan for leftovers.

For cooking rice on the stove top, bring the juice and

water to a boil in a non-stick saucepan, and stir in

the rice, olive oil, spices and onions. Cover and

reduce heat to low, simmering until all of the liquid

is absorbed, about 25-30 minutes. Stir and fluff with

a fork.

Serves 4. Recipe © by Karina 2000-2005. All rights

reserved.

***No tomato juice on hand? Dilute your favorite red

sauce or salsa with water.

__________________

~ K a r i n a

gluten-free since 12.19.2001

Enjoy!

" Be here now. Be someplace else later. Is that so complicated? "

Mail - PC Magazine Editors' Choice 2005