Wild Rice Brussels Sprout Super Salad From jamioliver.com/recipes Ingredients: 1 ¼ cups wild rice 2 red onions 2 TBSP red wine vinegar 5 cups Brussels sprouts 8 radishes 1 lemon 1 large bunch of mixed soft fresh herbs (like mint, parsley & basil) 1 large handful of dried cranberries or raisins Extra virgin olive oil
Directions:
Cook the wild rice according to the packet instructions, then drain and leave to cool on a large tray.
Peel the onions, then using a mandolin (or a food processor with a fine slicing attachment), finely slice them. Transfer to a bowl and add the red wine vinegar. Scrunch them together and set aside.
Using a mandolin, shred the sprouts and radishes, then, in a bowl, dress them with the lemon juice and a pinch of sea salt, massaging the flavours into the veg with your hands. Set aside.
Pick and finely chop the herb leaves and pop them into a large serving bowl. Add the rice, onions and lemony veg as well as the cranberries or raisins, and toss together.
Drizzle over some oil and season, then stir and serve.
Sweet Potato Biscuits – makes 12 biscuits Adapted from glutenfreeandmore.com Ingredients: 1 ¼ cups gluten-free all-purpose flour blend 1 tsp. xanthan gum or guar gum (located in our baking aisle – aisle 10) 4 tsp. baking powder ½ tsp. salt ¾ cup mashed cooked sweet potatoes (about 2 medium-sized sweet potatoes) 1 TBSP. agave, honey or sugar ¼ cup gluten-free, dairy-free stick margarine or shortening, *softened, or grapeseed oil (Mackenthun’s carries Earth Balance) 2-3 TBSP. milk of choice (rice, soy, almond, hemp) Tapioca flour, for dusting
Directions:
Preheat oven to 400 degrees F. Cover a cookie sheet with parchment paper.
Whisk together flour blend, xanthan gum, baking powder and salt. Set aside.
In a large mixing bowl, mix together the sweet potatoes, agave and shortening (or oil).
Fold the flour mixture into the sweet potato mixture. Add milk, one TBSP at a time, until the dough holds together and is smooth, not sticky.
Dust your work surface with tapioca flour. Place dough on surface and pat it to ½-inch thickness. Cut out biscuits with a floured 2-inch biscuit cutter.
Place biscuits on prepared cookie sheet and bake in preheated oven for about 15 minutes or until done.
Fresh Herb Bread Stuffing – serves 8 Adapted from glutenfreeandmore.com Ingredients: ½ cup butter or gluten-free, dairy-free margarine or oil (Mackenthun’s carries Earth Balance) 2 cups celery, diced 1 cup onion, diced 1 cup sliced leeks 5 cups dry gluten-free, dairy-free bread cubes - purchased or homemade (there is a variety of dairy-free/gluten-free bread options in Mackenthun’s freezer section!) *Homemade = slice up bread cubes and let them dry out over a day 2 TBSP. fresh sage, minced 1 cup fresh parsley, minced 1 TBSP. fresh thyme 1 tsp. salt ½ tsp. pepper 1-1 ½ cups gluten-free, dairy-free chicken, turkey or vegetable broth
Directions:
Preheat oven to 350 degrees F.
In a large pan, heat butter (or margarine or oil). Add celery, onion and leeks and sauté over medium heat for 3-4 minutes. Let cool.
In a large bowl, mix remaining ingredients, except broth.
Add cooled vegetables. Gently mix in broth.
Loosely spoon the stuffing into an oiled 3-quart baking dish. Do not pack it down.
Cover and bake in preheated oven for 30 minutes. Uncovered, bake for 20 minutes.
Butternut Squash Lasagna with Turkey, Kale and Mushrooms - makes 8 servings From Allergicliving.com Ingredients: 2 large butternut squash, halved lengthwise and seeded 2 TBSP vegetable oil, divided (1 TBSP + 1 TBSP) 1 tsp salt, divided (½ tsp + ½ tsp) ½ tsp black pepper, divided (¼ tsp + ¼ tsp) 1 ¼ cups full fat coconut milk 1 lb ground turkey ¼ cup minced yellow or white onion 1 TBSP chopped fresh sage 12 oz. button or cremini mushrooms, or combination 4 cups (2 oz.) firmly packed kale 14 oz. gluten-free lasagna noodles, such as Tinkyada 4 cups (1 lb) mozzarella-style cheeze shreds, such as Daiya (look for soy free)
Directions:
Preheat oven to 400° F. Rub squash inside and out lightly with 1 tablespoon of oil. Place face down on a parchment-lined baking pan. Bake 40-60 minutes, until tender. When cool enough to handle, scrape out squash flesh. Measure out 5 cups and place in large bowl.
Add 1/2 teaspoon salt and 1/4 teaspoon pepper and coconut milk to squash. In a food processor or with an immersion blender, process until smooth. Set aside.
Place turkey in a medium bowl. Add second salt and pepper, onion, and sage. Mix well.
In large skillet, add remaining oil and cook turkey mixture over medium heat 5-6 minutes or until it is no longer pink, breaking up into crumbles. Drain off fat and set turkey aside.
Clean and slice mushrooms. Heat large saucepan over medium heat, then add mushrooms. To prevent sticking to pan, add a tablespoon of water at start of cooking, until mushrooms release juices. Cook, stirring occasionally, until soft and most of juices have evaporated, about 10 minutes. Set aside.
Place kale in a basket or top of double boiler and steam until wilted, about 3 minutes. Remove from heat and chop when cool. Set aside.
Cook pasta according to manufacturer’s directions. When done, drain, rinse with cold water, and assemble immediately.
To assemble lasagna - preheat oven to 375° F. Using a 9×13-inch (3-litre) rectangular Pyrex dish, first spread in 1 cup of squash puree. Now arrange a layer of noodles lengthwise over puree.
Spread 1 1/2 cups of puree over noodles. Cover puree with all the turkey. Sprinkle with 1 cup of cheese alternative shreds.
Arrange a second layer of noodles in opposite direction to first layer, trimming with shears to fit. Spread 1 1/2 cups puree over noodles. Cover puree with mushrooms, followed by kale. Sprinkle on 1 cup cheese alternative shreds.
Arrange third layer of noodles lengthwise. Spread remaining 2 cups of puree over them. Top with 2 cups of mozzarella cheese alternative.
Cover lasagna with parchment paper to prevent cheeze from sticking. Then, wrap it tightly with foil and bake 40 minutes. Uncover and bake an additional 15 minutes, or until sides are bubbling and lasagna is done.
Wild Rice Lentil Salad with Apples and Cranberries - makes 8 servings From theprettybee.com Ingredients: For the salad 1 cup long grain brown rice ½ cup wild rice 1 tsp olive oil ⅓ cup blak lentils, picked over and rinsed ½ cup sweet onion, chopped 3 celery stalks, chopped ½ cup fresh cranberries 1 large apple, diced 1 fresh parsley
For the dressing ½ cup orange juice ¼ cup organic canola oil 1 tsp salt ⅓ tsp pepper 2 tsp sugar
Directions:
Place the brown rice and the wild rice in a large pot and add 3 1/4 cups of water and a teaspoon of olive oil. Bring to a boil, then reduce heat to low and cover pan. Cook for about 40-45 minutes, or until both varieties are tender.
While the rice cooks, cook the lentils. Place them in a pot with enough water to cover by one inch. Bring to a boil then reduce heat to low and cover the pan. Cook until lentils are tender but still firm, about 25 minutes. Drain out excess water.
Place the rice and lentils in a large bowl and let them cool before proceeding.
Put the cranberries in a food processor and pulse a few times until coarsely chopped.
Add the cranberries, apples, onion, and celery to the bowl. Stir well.
Make the dressing: Put the orange juice, organic canola oil, salt, pepper, and sugar in a jar with a lid. Shake well. If you are serving the salad right away, pour the dressing on top and toss to coat. If you are not serving immediately, refrigerate the salad and the dressing and combine just before serving.
Garnish with fresh parsley if desired.
*Notes: this salad can be made the night before, just keep the dressing separate and add right before serving. Store leftover salad in the refrigerator for up to 3 days.
Honeycrisp, Daikon and Cucumber Sesame Salad - makes 4-6 servings From heatherchristo.com Ingredients: 1 honeycrisp apple, thinly sliced into strips 1 large daikon radish, peeled and thinly sliced 6 persian cucumbers, thinly sliced 1 fresno chili, thinly sliced ¼ cup rice vinegar ¼ cup toasted sesame oil ½ cup fresh mint leaves 6 fresh shiso leaves (if available) ¼ cup pomegranate seeds ¼ cup toasted sesame seeds (black and white) Kosher salt
Directions:
Combine the apple, daikon, cucumber slices, and fresno chili and toss with the vinegar and oil. Then gently add and combine the mint and shiso (if using) and sprinkle the pomegranate and sesame seeds over the top of the salad. Serve immediately.
Classic Roast Turkey Adapted from glutenfreeandmore.com Ingredients: 1 (13-15 lb.) whole gluten-free turkey, thawed 4-6 TBSP olive oil, divided 2 tsp. dried thyme 2 tsp. dried sage 1 tsp. garlic powder 1 tsp. kosher salt ½ tsp. fresh rosemary 3-4 cups root vegetables (i.e. carrot, parsnip, shallot, leeks) roughly chopped OPTIONAL: 2-4 TBSP chopped fresh thyme, sage, or parsley for garnish OPTIONAL: 2 cups fresh whole cranberries for garnish OPTIONAL: 10-12 fresh bay leaves for garnish
Directions:
Preheat oven to 350°F. Brush oil over the bottom of a large, sturdy roasting pan. If you’re using a foil pan, place it on a heavy baking sheet.
Remove giblets from the turkey and make sure cavities are free of debris. Tuck wingtips under the bird and tie drumsticks together with kitchen twine. Dry the skin thoroughly. Coat the bird with 2 to 3 tablespoons olive oil.
Mix thyme, sage, garlic powder, salt and pepper together in a small container. Sprinkle 2/3 of this herb mixture over the bird. Place sprigs of rosemary inside the cavity.
Arrange root vegetables around the base of the bird, well inside the roasting pan. Drizzle remaining oil over vegetables and then sprinkle them with remaining herb mixture.
Place turkey in preheated oven and roast about 15 minutes per pound. Begin checking the internal temperature after 2 hours. Turkey is done when breast meat is 150°F and thigh meat is 165°F.
Remove turkey from oven and cover with foil. Let rest in a warm spot 20 to 30 minutes before carving. Garnish with fresh thyme or other herbs, cranberries and bay leaves, if desired.
* Give a frozen turkey plenty of time to thaw. USDA says a 12-16 lb. turkey takes 3-4 days to thaw in the refrigerator. Never thaw a turkey on the countertop.
Cranberry Maple Turkey Glaze – Makes 2 cups Adpated from glutenfreeandmore.com Ingredients: 1 (12 oz.) bag fresh or frozen cranberries 2 tsp. orange zest 1 cup pure maple syrup ½ cup orange juice (optional - freshly squeezed) Directions:
In a medium saucepan, combine the cranberries, orange zest, maple syrup and orange juice. Bring to a boil over high heat, stirring occasionally.
Reduce to a simmer and cook for 10-15 minutes, uncovered or until the cranberries burst and the sauce is very thick.
Puree the mixture in a blender. If the glaze is too thick, thin it with a small amount of water. Refrigerate glaze until ready to use.
Brush it on the roasted bird during the last 30 minutes of cooking!
Each serving contains: 65 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 17g carbohydrate, 2mg sodium, 1g fiber, 0g protein
Turkey Breast Roast - makes 4-6 servings From allergicliving.com Ingredients: Brine 2, 1 lb boneless, skinless turkey breasts 3 cups water + 5 cups ice water ½ sweet onion, peeled, and halved 3 TBSP salt 3 TBSP granulated sugar 1 tsp whole peppercorns ½ tsp chili flakes ½ tsp mustard seeds Seasoning rub ¼ cup dairy-free, soy-free margarine (like Earth Balance), softened ½ TBSP chopped parsley 2 tsp maple syrup ½ tsp ground sage ¼ tsp salt ¼ tsp black pepper
Directions:
For turkey - combine 3 cups water with the onion, salt, sugar, peppercorns, chili flakes and mustard seeds in a small pot over high heat. Bring to a boil and cook 5 minutes. Pour hot liquid into a large bowl with 4 cups ice water. Refrigerate 30 minutes to further cool liquid. Then add turkey breasts to bowl, cover with plastic wrap and refrigerate for 6-8 hours.
For seasoning rub - in a small bowl, mix dairy-free margarine with parsley, maple syrup, sage, salt and pepper until well combined. Set aside.
Preheat oven to 375°F. Set rack in bottom of of roasting pan and set aside. Remove turkey breasts from brine and pat dry. Rub 1 1/2 tablespoons of seasoning rub on underside of one of the breasts.
Bring two breasts together, with undersides touching. The narrow end of one breast should be against the fatter end of the other, for even cooking. Tie together with butcher’s twine to form a uniform roast. Slather entire roast with remaining seasoning rub.
Place turkey on roasting pan’s rack and roast in oven about 75 minutes, until golden and internal temperature is 160°F. Remove from oven and loosely tent with foil. Rest for 10 minutes.
Turkey Stock Adapted from glutenfreeandmore.com While the turkey is roasting, make this stock as a base for delicious grave. Save or freeze leftover stock for making turkey soup later. For a richer broth, add chicken backs or wings.
Ingredients: Turkey neck and giblets (not the liver) 2 carrots, cut into large chunks 3 celery stalks, cut into large chunks 2 large white onions, quartered 2 TBSP. vinegar or fresh lemon juice Cold, purified water (at least 3 quarts) 1 bay leaf Handful of fresh parsley and/or thyme sprigs ½ tsp. whole black peppercorns ½ tsp. whole cloves Salt OPTIONAL: 3-4 dried juniper berries
Directions:
Place the turkey pieces, vegetables and vinegar in a large stockpot over medium heat. Pour enough cold water to cover. Add bay leaf, parsley and thyme, peppercorns and cloves. Slowly bring to a boil.
Lower heat and gently simmer for at least 1-1 ½ hours, with the lid partially covering the pot. The longer the stock simmers, the more flavorful and nutritious it becomes. Occasionally skim the soup as impurities rise to the surface.
Remove soup from the heat. Remove the turkey pieces and discard. Strain the stock through a fine sieve or cheesecloth. Season with salt and (optional) juniper berries, to taste.
Basic Gravy – allow at least ½ cup gravy for each person Adapted from glutenfreeandmore.com Ingredients: Turkey or chicken stock Arrowroot or cornstarch, for thickening Salt and pepper, to taste
Directions:
Remove turkey from pan. Deglaze the roasting pan by adding 2 cups stock to the pan and placing pan over low heat. Stir and scrape the bottom of the pan for any bits of turkey left behind.
Strain the gravy through a sieve into a saucepan. Add additional turkey stock to saucepan and simmer uncovered.
Make a slurry by dissolving arrowroot or cornstarch into cold water. The amount of starch depends on the amount of gravy you are making. Start with less starch; you can always add more. For 1 quart of gravy, dissolve about 2 TBSP starch into ½ cup cold water.
Stir the slurry into the saucepan. Increase heat to medium, stirring occasionally until gravy reaches desired thickness. Add additional slurry to further thicken the gravy or more stock or water to thin, as needed. Taste and adjust seasoning as necessary.
* Arrowroot slurry takes longer to thicken than a slurry made with cornstarch.
Mashed Sweet Potatoes – serves 4-6 Adapted from glutenfreeandmore.com Ingredients: 4 medium sweet potatoes, peeled and cut in quarters ¼ tsp. ground nutmeg 3 TBSP pure maple syrup ½ tsp. salt
Directions:
In a large pot, cover sweet potatoes with water and cook until tender. Drain. Transfer to a large bowl and mash.
Add nutmeg, maple syrup, salt and mix well. Taste and adjust seasoning.
Pancetta-Infused Mashed Potatoes - makes 4-6 servings From Allergicliving.com Ingredients: 6 large yellow potatoes, peeled and quartered 2 TBSP + 2 tsp sea salt ¾ cup gluten-free, allergy-friendly chicken or vegetable broth 10 thin slices pancetta, cut into ½ inch-wide ribbons 2 ½ TBSP dairy-free, soy-free margarine 3 green onions, finely chopped Black pepper to taste
Directions:
place potato pieces in large pot. Sprinkle with 2 tablespoons salt and add water until potatoes are covered. Bring to a boil over high heat and cook until fork tender, 12-15 minutes.
Meanwhile, in a small pot over high heat, bring broth to boil and remove from heat. Set aside.
Place pancetta ribbons in a small pan over medium heat and sauté for about 3 minutes, until fat has rendered and edges begin to crisp. Remove to a plate lined with paper towels.
Drain potatoes and return to pot. Add hot broth and margarine. Using a masher, mash potatoes until smooth. Using a wooden spoon, stir in pancetta, green onion, salt and pepper.
Remove twine from roast and slice thinly. Serve with a generous helping of mashed potatoes.
Dairy FREE HOLIDAY RECIPES
Wild Rice Brussels Sprout Super Salad From jamioliver.com/recipes Ingredients: 1 ¼ cups wild rice 2 red onions 2 TBSP red wine vinegar 5 cups Brussels sprouts 8 radishes 1 lemon 1 large bunch of mixed soft fresh herbs (like mint, parsley & basil) 1 large handful of dried cranberries or raisins Extra virgin olive oil
Directions:
Cook the wild rice according to the packet instructions, then drain and leave to cool on a large tray.
Peel the onions, then using a mandolin (or a food processor with a fine slicing attachment), finely slice them. Transfer to a bowl and add the red wine vinegar. Scrunch them together and set aside.
Using a mandolin, shred the sprouts and radishes, then, in a bowl, dress them with the lemon juice and a pinch of sea salt, massaging the flavours into the veg with your hands. Set aside.
Pick and finely chop the herb leaves and pop them into a large serving bowl. Add the rice, onions and lemony veg as well as the cranberries or raisins, and toss together.
Drizzle over some oil and season, then stir and serve.
Sweet Potato Biscuits – makes 12 biscuits Adapted from glutenfreeandmore.com Ingredients: 1 ¼ cups gluten-free all-purpose flour blend 1 tsp. xanthan gum or guar gum (located in our baking aisle – aisle 10) 4 tsp. baking powder ½ tsp. salt ¾ cup mashed cooked sweet potatoes (about 2 medium-sized sweet potatoes) 1 TBSP. agave, honey or sugar ¼ cup gluten-free, dairy-free stick margarine or shortening, *softened, or grapeseed oil (Mackenthun’s carries Earth Balance) 2-3 TBSP. milk of choice (rice, soy, almond, hemp) Tapioca flour, for dusting Directions:
Preheat oven to 400 degrees F. Cover a cookie sheet with parchment paper.
Whisk together flour blend, xanthan gum, baking powder and salt. Set aside.
In a large mixing bowl, mix together the sweet potatoes, agave and shortening (or oil).
Fold the flour mixture into the sweet potato mixture. Add milk, one TBSP at a time, until the dough holds together and is smooth, not sticky.
Dust your work surface with tapioca flour. Place dough on surface and pat it to ½-inch thickness. Cut out biscuits with a floured 2-inch biscuit cutter.
Place biscuits on prepared cookie sheet and bake in preheated oven for about 15 minutes or until done.
Fresh Herb Bread Stuffing – serves 8 Adapted from glutenfreeandmore.com Ingredients: ½ cup butter or gluten-free, dairy-free margarine or oil (Mackenthun’s carries Earth Balance) 2 cups celery, diced 1 cup onion, diced 1 cup sliced leeks 5 cups dry gluten-free, dairy-free bread cubes - purchased or homemade (there is a variety of dairy-free/gluten-free bread options in Mackenthun’s freezer section!) *Homemade = slice up bread cubes and let them dry out over a day 2 TBSP. fresh sage, minced 1 cup fresh parsley, minced 1 TBSP. fresh thyme 1 tsp. salt ½ tsp. pepper 1-1 ½ cups gluten-free, dairy-free chicken, turkey or vegetable broth
Directions:
Preheat oven to 350 degrees F.
In a large pan, heat butter (or margarine or oil). Add celery, onion and leeks and sauté over medium heat for 3-4 minutes. Let cool.
In a large bowl, mix remaining ingredients, except broth.
Add cooled vegetables. Gently mix in broth.
Loosely spoon the stuffing into an oiled 3-quart baking dish. Do not pack it down.
Cover and bake in preheated oven for 30 minutes. Uncovered, bake for 20 minutes.
Butternut Squash Lasagna with Turkey, Kale and Mushrooms - makes 8 servings From Allergicliving.com Ingredients: 2 large butternut squash, halved lengthwise and seeded 2 TBSP vegetable oil, divided (1 TBSP + 1 TBSP) 1 tsp salt, divided (½ tsp + ½ tsp) ½ tsp black pepper, divided (¼ tsp + ¼ tsp) 1 ¼ cups full fat coconut milk 1 lb ground turkey ¼ cup minced yellow or white onion 1 TBSP chopped fresh sage 12 oz. button or cremini mushrooms, or combination 4 cups (2 oz.) firmly packed kale 14 oz. gluten-free lasagna noodles, such as Tinkyada 4 cups (1 lb) mozzarella-style cheeze shreds, such as Daiya (look for soy free)
Directions:
Preheat oven to 400° F. Rub squash inside and out lightly with 1 tablespoon of oil. Place face down on a parchment-lined baking pan. Bake 40-60 minutes, until tender. When cool enough to handle, scrape out squash flesh. Measure out 5 cups and place in large bowl.
Add 1/2 teaspoon salt and 1/4 teaspoon pepper and coconut milk to squash. In a food processor or with an immersion blender, process until smooth. Set aside.
Place turkey in a medium bowl. Add second salt and pepper, onion, and sage. Mix well.
In large skillet, add remaining oil and cook turkey mixture over medium heat 5-6 minutes or until it is no longer pink, breaking up into crumbles. Drain off fat and set turkey aside.
Clean and slice mushrooms. Heat large saucepan over medium heat, then add mushrooms. To prevent sticking to pan, add a tablespoon of water at start of cooking, until mushrooms release juices. Cook, stirring occasionally, until soft and most of juices have evaporated, about 10 minutes. Set aside.
Place kale in a basket or top of double boiler and steam until wilted, about 3 minutes. Remove from heat and chop when cool. Set aside.
Cook pasta according to manufacturer’s directions. When done, drain, rinse with cold water, and assemble immediately.
To assemble lasagna - preheat oven to 375° F. Using a 9×13-inch (3-litre) rectangular Pyrex dish, first spread in 1 cup of squash puree. Now arrange a layer of noodles lengthwise over puree.
Spread 1 1/2 cups of puree over noodles. Cover puree with all the turkey. Sprinkle with 1 cup of cheese alternative shreds.
Arrange a second layer of noodles in opposite direction to first layer, trimming with shears to fit. Spread 1 1/2 cups puree over noodles. Cover puree with mushrooms, followed by kale. Sprinkle on 1 cup cheese alternative shreds.
Arrange third layer of noodles lengthwise. Spread remaining 2 cups of puree over them. Top with 2 cups of mozzarella cheese alternative.
Cover lasagna with parchment paper to prevent cheeze from sticking. Then, wrap it tightly with foil and bake 40 minutes. Uncover and bake an additional 15 minutes, or until sides are bubbling and lasagna is done.
Wild Rice Lentil Salad with Apples and Cranberries - makes 8 servings From theprettybee.com Ingredients: For the salad 1 cup long grain brown rice ½ cup wild rice 1 tsp olive oil ⅓ cup blak lentils, picked over and rinsed ½ cup sweet onion, chopped 3 celery stalks, chopped ½ cup fresh cranberries 1 large apple, diced 1 fresh parsley
For the dressing ½ cup orange juice ¼ cup organic canola oil 1 tsp salt ⅓ tsp pepper 2 tsp sugar
Directions:
Place the brown rice and the wild rice in a large pot and add 3 1/4 cups of water and a teaspoon of olive oil. Bring to a boil, then reduce heat to low and cover pan. Cook for about 40-45 minutes, or until both varieties are tender.
While the rice cooks, cook the lentils. Place them in a pot with enough water to cover by one inch. Bring to a boil then reduce heat to low and cover the pan. Cook until lentils are tender but still firm, about 25 minutes. Drain out excess water.
Place the rice and lentils in a large bowl and let them cool before proceeding.
Put the cranberries in a food processor and pulse a few times until coarsely chopped.
Add the cranberries, apples, onion, and celery to the bowl. Stir well.
Make the dressing: Put the orange juice, organic canola oil, salt, pepper, and sugar in a jar with a lid. Shake well. If you are serving the salad right away, pour the dressing on top and toss to coat. If you are not serving immediately, refrigerate the salad and the dressing and combine just before serving.
Garnish with fresh parsley if desired.
*Notes: this salad can be made the night before, just keep the dressing separate and add right before serving. Store leftover salad in the refrigerator for up to 3 days.
Honeycrisp, Daikon and Cucumber Sesame Salad - makes 4-6 servings From heatherchristo.com Ingredients: 1 honeycrisp apple, thinly sliced into strips 1 large daikon radish, peeled and thinly sliced 6 persian cucumbers, thinly sliced 1 fresno chili, thinly sliced ¼ cup rice vinegar ¼ cup toasted sesame oil ½ cup fresh mint leaves 6 fresh shiso leaves (if available) ¼ cup pomegranate seeds ¼ cup toasted sesame seeds (black and white) Kosher salt
Directions:
Combine the apple, daikon, cucumber slices, and fresno chili and toss with the vinegar and oil. Then gently add and combine the mint and shiso (if using) and sprinkle the pomegranate and sesame seeds over the top of the salad. Serve immediately.
Cranberry Maple Turkey Glaze – Makes 2 cups Adpated from glutenfreeandmore.com Ingredients: 1 (12 oz.) bag fresh or frozen cranberries 2 tsp. orange zest 1 cup pure maple syrup ½ cup orange juice (optional - freshly squeezed) Directions:
In a medium saucepan, combine the cranberries, orange zest, maple syrup and orange juice. Bring to a boil over high heat, stirring occasionally.
Reduce to a simmer and cook for 10-15 minutes, uncovered or until the cranberries burst and the sauce is very thick.
Puree the mixture in a blender. If the glaze is too thick, thin it with a small amount of water. Refrigerate glaze until ready to use.
Brush it on the roasted bird during the last 30 minutes of cooking!
Each serving contains: 65 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 17g carbohydrate, 2mg sodium, 1g fiber, 0g protein Turkey Breast Roast - makes 4-6 servings From allergicliving.com Ingredients: Brine 2, 1 lb boneless, skinless turkey breasts 3 cups water + 5 cups ice water ½ sweet onion, peeled, and halved 3 TBSP salt 3 TBSP granulated sugar 1 tsp whole peppercorns ½ tsp chili flakes ½ tsp mustard seeds Seasoning rub ¼ cup dairy-free, soy-free margarine (like Earth Balance), softened ½ TBSP chopped parsley 2 tsp maple syrup ½ tsp ground sage ¼ tsp salt ¼ tsp black pepper
Directions:
For turkey - combine 3 cups water with the onion, salt, sugar, peppercorns, chili flakes and mustard seeds in a small pot over high heat. Bring to a boil and cook 5 minutes. Pour hot liquid into a large bowl with 4 cups ice water. Refrigerate 30 minutes to further cool liquid. Then add turkey breasts to bowl, cover with plastic wrap and refrigerate for 6-8 hours.
For seasoning rub - in a small bowl, mix dairy-free margarine with parsley, maple syrup, sage, salt and pepper until well combined. Set aside.
Preheat oven to 375°F. Set rack in bottom of of roasting pan and set aside. Remove turkey breasts from brine and pat dry. Rub 1 1/2 tablespoons of seasoning rub on underside of one of the breasts.
Bring two breasts together, with undersides touching. The narrow end of one breast should be against the fatter end of the other, for even cooking. Tie together with butcher’s twine to form a uniform roast. Slather entire roast with remaining seasoning rub.
Place turkey on roasting pan’s rack and roast in oven about 75 minutes, until golden and internal temperature is 160°F. Remove from oven and loosely tent with foil. Rest for 10 minutes.
Turkey Stock Adapted from glutenfreeandmore.com While the turkey is roasting, make this stock as a base for delicious grave. Save or freeze leftover stock for making turkey soup later. For a richer broth, add chicken backs or wings. Ingredients: Turkey neck and giblets (not the liver) 2 carrots, cut into large chunks 3 celery stalks, cut into large chunks 2 large white onions, quartered 2 TBSP. vinegar or fresh lemon juice Cold, purified water (at least 3 quarts) 1 bay leaf Handful of fresh parsley and/or thyme sprigs ½ tsp. whole black peppercorns ½ tsp. whole cloves Salt OPTIONAL: 3-4 dried juniper berries Directions:
Place the turkey pieces, vegetables and vinegar in a large stockpot over medium heat. Pour enough cold water to cover. Add bay leaf, parsley and thyme, peppercorns and cloves. Slowly bring to a boil.
Lower heat and gently simmer for at least 1-1 ½ hours, with the lid partially covering the pot. The longer the stock simmers, the more flavorful and nutritious it becomes. Occasionally skim the soup as impurities rise to the surface.
Remove soup from the heat. Remove the turkey pieces and discard. Strain the stock through a fine sieve or cheesecloth. Season with salt and (optional) juniper berries, to taste.
Basic Gravy – allow at least ½ cup gravy for each person Adapted from glutenfreeandmore.com Ingredients: Turkey or chicken stock Arrowroot or cornstarch, for thickening Salt and pepper, to taste Directions:
Remove turkey from pan. Deglaze the roasting pan by adding 2 cups stock to the pan and placing pan over low heat. Stir and scrape the bottom of the pan for any bits of turkey left behind.
Strain the gravy through a sieve into a saucepan. Add additional turkey stock to saucepan and simmer uncovered.
Make a slurry by dissolving arrowroot or cornstarch into cold water. The amount of starch depends on the amount of gravy you are making. Start with less starch; you can always add more. For 1 quart of gravy, dissolve about 2 TBSP starch into ½ cup cold water.
Stir the slurry into the saucepan. Increase heat to medium, stirring occasionally until gravy reaches desired thickness. Add additional slurry to further thicken the gravy or more stock or water to thin, as needed. Taste and adjust seasoning as necessary.
* Arrowroot slurry takes longer to thicken than a slurry made with cornstarch.
Mashed Sweet Potatoes – serves 4-6 Adapted from glutenfreeandmore.com Ingredients: 4 medium sweet potatoes, peeled and cut in quarters ¼ tsp. ground nutmeg 3 TBSP pure maple syrup ½ tsp. salt Directions:
In a large pot, cover sweet potatoes with water and cook until tender. Drain. Transfer to a large bowl and mash.
Add nutmeg, maple syrup, salt and mix well. Taste and adjust seasoning.
Pancetta-Infused Mashed Potatoes - makes 4-6 servings From Allergicliving.com Ingredients: 6 large yellow potatoes, peeled and quartered 2 TBSP + 2 tsp sea salt ¾ cup gluten-free, allergy-friendly chicken or vegetable broth 10 thin slices pancetta, cut into ½ inch-wide ribbons 2 ½ TBSP dairy-free, soy-free margarine 3 green onions, finely chopped Black pepper to taste Directions:
place potato pieces in large pot. Sprinkle with 2 tablespoons salt and add water until potatoes are covered. Bring to a boil over high heat and cook until fork tender, 12-15 minutes.
Meanwhile, in a small pot over high heat, bring broth to boil and remove from heat. Set aside.
Place pancetta ribbons in a small pan over medium heat and sauté for about 3 minutes, until fat has rendered and edges begin to crisp. Remove to a plate lined with paper towels.
Drain potatoes and return to pot. Add hot broth and margarine. Using a masher, mash potatoes until smooth. Using a wooden spoon, stir in pancetta, green onion, salt and pepper.
Remove twine from roast and slice thinly. Serve with a generous helping of mashed potatoes.
soy FREE HOLIDAY RECIPES
Light and Fluffy Mashed Potatoes – serves 6 Adapted from allergicliving.com Ingredients: 3 lbs. (1.5kg) Russet potatoes ¾ cup plain dairy-free milk alternative (such as rice) 6 TBSP dairy-free, soy-free margarine (Mackenthun’s carries Earth Balance!) ½ tsp. salt
Directions:
Peel potatoes and cut into 1 ½-inch cubes. Bring a large pot of water to boil. Add potatoes and cook in a slow boil 15-20 minutes, until fork tender. Then drain.
Place potatoes in a mixing bowl. Mash a little. Add milk alternative, margarine and salt. Use a potato masher or electric mixer to combine. If using a mixer, stop when soft and still fluffy; don’t over mix.
Creamy Gravy - makes 1 ¼ cups Adapted from cybelepascal.com Ingredients: 1/4 cup canola oil 1/4 cup fine brown rice flour 1/8 teaspoon Mackenthun’s onion powder Pinch of Mackenthun’s dried thyme Pinch of Mackenthun’s cayenne pepper Salt and freshly ground pepper 1 cup warm beef (or chicken or turkey) broth or stock (Mackenthun’s carries Kitchen Basics, an allergy-friendly brand) 1/2 cup warm rice milk
Directions:
Heat canola oil in heavy pot over medium-high heat.
Add brown rice flour, 1 tablespoon at a time, and cook, stirring constantly with a wooden spoon, 2 minutes, until golden and aromatic.
Add onion powder, pinch of thyme, pinch of cayenne pepper, pinch of salt, and a couple turns of freshly ground pepper. Cook about 1 minute more, stirring.
Reduce heat to medium. Using a whisk, whisk in the warm beef broth, in three batches. Whisk vigorously, to smooth out any lumps. Add warm rice milk, whisking, and bring to a simmer. Cook stirring often, until thick and creamy. Adjust salt and pepper to taste. Serve warm.
Honeycrisp, Daikon and Cucumber Sesame Salad - makes 4-6 servings From heatherchristo.com Ingredients: 1 honeycrisp apple, thinly sliced into strips 1 large daikon radish, peeled and thinly sliced 6 persian cucumbers, thinly sliced 1 fresno chili, thinly sliced ¼ cup rice vinegar ¼ cup toasted sesame oil ½ cup fresh mint leaves 6 fresh shiso leaves (if available) ¼ cup pomegranate seeds ¼ cup toasted sesame seeds (black and white) Kosher salt
Directions:
Combine the apple, daikon, cucumber slices, and fresno chili and toss with the vinegar and oil. Then gently add and combine the mint and shiso (if using) and sprinkle the pomegranate and sesame seeds over the top of the salad. Serve immediately.
Quinoa, Cranberry and Squash - serves 10-15 Adapted from allergicliving.com Ingredients: 2 cups butternut squash, diced 3 TBSP olive oil 2 cups white or red quinoa, cooked according to instructions (try the quinoa located in our bulk section!) ½ cup dried cranberries ½ cup green onion, sliced ¼ cup parsley, chopped 2 TBSP seasoned rice wine vinegar 1 tsp. ground cumin
Directions:
Pre-heat oven to 350 degrees F. Toss diced squash with 1 TBSP olive oil, lay onto baking sheet. Roast 15-18 minutes, until cooked. Remove and cool.
In a large bowl, combine squash with all other ingredients, toss thoroughly. Serve.
Brown Rice Pilaf with Acorn Squash and Raisins – serves 4-6 Adapted from allergicliving.com Ingredients: 1/4 cup olive oil 1 acorn squash, peeled, seeded and diced 1 cup onion, diced 1 cup carrots, diced 1/2 cup celery, diced 2 cloves garlic, minced 1 tbsp fresh ginger, minced 2 cups long grain brown rice, rinsed (check out the brown rice in our bulk section) 1 cooking apple, peeled, grated 4 cups vegetable stock (Mackenthun’s carries Kitchen Basics, an allergen-free brand) 1/2 cup raisins Pinch salt and pepper
Directions:
In a large heavy saucepan, heat olive oil over medium heat.
Add to pan squash, onion, carrots and celery. Cook for 3-4 minutes, stirring often.
Stir in garlic, ginger, rice and apple
Pour in stock, along with raisins, salt and pepper
Reduce heat to low, cover and cook for 40-45 minutes, until rice is tender
Serve as a side or enjoy as a vegetarian main course.
Spicy Eggplant Fritters – serves 12-16 Adapted from allergicliving.com Ingredients: 3 baby eggplants or 1 large regular eggplant, cut into 1/8-inch rounds 1 ½ cups hot water 1 ¼ cups chickpea flour ½ cup rice flour 1 tsp. turmeric 1 tsp. Mackenthun’s cayenne pepper 1 tsp. salt 1 TBSP garlic, minced 2 TBSP vegetable oil Olive oil/vegetable oil for frying
Directions:
Place eggplant slices in a large bowl and cover with salted water. Let stand for 10 minutes, drain and pat dry.
In a separate bowl, whisk together the hot water, flours and spices until a smooth batter forms.
Pour 2 inches of oil into a large, deep frying pan. Heat oil to 375 degrees F (use a thermometer to check temperature).
When oil is hot, dip the eggplant slices into the batter and then deep-fry, taking care not to crowd the pan. Fry until golden brown on both sides, about 3-4 minutes.
Place cooked fritters on paper towel to drain off excess oil. Plate and serve.
Irresistible Pumpkin Pie – serves 8 Adapted from godairyfree.org Ingredients: 2 cups canned pumpkin, solid-pack (Mackenthun’s carries organic canned pumpkin!) 1 cup dairy-free milk beverage ¾ cup brown sugar ¼ cup cornstarch 1 TBSP molasses or blackstrap molasses 1 tsp. Mackenthun’s cinnamon, grounded 1 tsp. vanilla ½ tsp. ginger, ground ½ tsp. nutmeg ½ tsp. salt ¼ tsp. Mackenthun’s allspice or cloves, ground 9” unbaked pastry crust*
Directions:
In a blender, combine all ingredients.
Pour the filling into the pastry crust and bake at 350 degrees F.
Cool on a rack, cover, and refrigerate overnight before serving (it needs a day to set really well).
* Easy Pie Crust Recipe Adapted from godairyfree.org Ingredients: 1 ½ cups pastry flour ½ tsp. sea salt 2 TBSP sugar ½ cup oil (extra-light olive or canola) 2 TBSP orange juice or plain non-dairy milk alternative
Directions:
Place all of the dry ingredients in a large bowl.
Add oil and orange juice, mix with a fork.
Pat into 9-inch pan with fingertips. If pre-baked crust is desired bake at 425 degrees F for 10-12 minutes.
peanut FREE HOLIDAY RECIPES
Light and Fluffy Mashed Potatoes – serves 6 Adapted from allergicliving.com Ingredients: 3 lbs. (1.5kg) Russet potatoes ¾ cup plain dairy-free milk alternative (such as rice) 6 TBSP dairy-free, soy-free margarine (Mackenthun’s carries Earth Balance!) ½ tsp. salt
Directions:
Peel potatoes and cut into 1 ½-inch cubes. Bring a large pot of water to boil. Add potatoes and cook in a slow boil 15-20 minutes, until fork tender. Then drain.
Place potatoes in a mixing bowl. Mash a little. Add milk alternative, margarine and salt. Use a potato masher or electric mixer to combine. If using a mixer, stop when soft and still fluffy; don’t over mix.
Creamy Gravy - makes 1 ¼ cups Adapted from cybelepascal.com Ingredients: 1/4 cup canola oil 1/4 cup fine brown rice flour 1/8 teaspoon Mackenthun’s onion powder Pinch of Mackenthun’s dried thyme Pinch of Mackenthun’s cayenne pepper Salt and freshly ground pepper 1 cup warm beef (or chicken or turkey) broth or stock (Mackenthun’s carries Kitchen Basics, an allergy-friendly brand) 1/2 cup warm rice milk
Directions:
Heat canola oil in heavy pot over medium-high heat.
Add brown rice flour, 1 tablespoon at a time, and cook, stirring constantly with a wooden spoon, 2 minutes, until golden and aromatic.
Add onion powder, pinch of thyme, pinch of cayenne pepper, pinch of salt, and a couple turns of freshly ground pepper. Cook about 1 minute more, stirring.
Reduce heat to medium. Using a whisk, whisk in the warm beef broth, in three batches. Whisk vigorously, to smooth out any lumps. Add warm rice milk, whisking, and bring to a simmer. Cook stirring often, until thick and creamy. Adjust salt and pepper to taste. Serve warm.
Turkey Breast Roast - makes 4-6 servings From allergicliving.com Ingredients: Brine 2, 1 lb boneless, skinless turkey breasts 3 cups water + 5 cups ice water ½ sweet onion, peeled, and halved 3 TBSP salt 3 TBSP granulated sugar 1 tsp whole peppercorns ½ tsp chili flakes ½ tsp mustard seeds Seasoning rub ¼ cup dairy-free, soy-free margarine (like Earth Balance), softened ½ TBSP chopped parsley 2 tsp maple syrup ½ tsp ground sage ¼ tsp salt ¼ tsp black pepper
Directions:
For turkey - combine 3 cups water with the onion, salt, sugar, peppercorns, chili flakes and mustard seeds in a small pot over high heat. Bring to a boil and cook 5 minutes. Pour hot liquid into a large bowl with 4 cups ice water. Refrigerate 30 minutes to further cool liquid. Then add turkey breasts to bowl, cover with plastic wrap and refrigerate for 6-8 hours.
For seasoning rub - in a small bowl, mix dairy-free margarine with parsley, maple syrup, sage, salt and pepper until well combined. Set aside.
Preheat oven to 375°F. Set rack in bottom of of roasting pan and set aside. Remove turkey breasts from brine and pat dry. Rub 1 1/2 tablespoons of seasoning rub on underside of one of the breasts.
Bring two breasts together, with undersides touching. The narrow end of one breast should be against the fatter end of the other, for even cooking. Tie together with butcher’s twine to form a uniform roast. Slather entire roast with remaining seasoning rub.
Place turkey on roasting pan’s rack and roast in oven about 75 minutes, until golden and internal temperature is 160°F. Remove from oven and loosely tent with foil. Rest for 10 minutes.
Quinoa, Cranberry and Squash - serves 10-15 Adapted from www.allergicliving.com Ingredients: 2 cups butternut squash, diced 3 TBSP olive oil 2 cups white or red quinoa, cooked according to instructions (try the quinoa located in our bulk section!) ½ cup dried cranberries ½ cup green onion, sliced ¼ cup parsley, chopped 2 TBSP seasoned rice wine vinegar 1 tsp. ground cumin
Directions:
Pre-heat oven to 350 degrees F. Toss diced squash with 1 TBSP olive oil, lay onto baking sheet. Roast 15-18 minutes, until cooked. Remove and cool.
In a large bowl, combine squash with all other ingredients, toss thoroughly. Serve.
Brown Rice Pilaf with Acorn Squash and Raisins – serves 4-6 Adapted from allergicliving.com Ingredients: 1/4 cup olive oil 1 acorn squash, peeled, seeded and diced 1 cup onion, diced 1 cup carrots, diced 1/2 cup celery, diced 2 cloves garlic, minced 1 tbsp fresh ginger, minced 2 cups long grain brown rice, rinsed (check out the brown rice in our bulk section) 1 cooking apple, peeled, grated 4 cups vegetable stock (Mackenthun’s carries Kitchen Basics, an allergen-free brand) 1/2 cup raisins Pinch salt and pepper
Directions:
In a large heavy saucepan, heat olive oil over medium heat.
Add to pan squash, onion, carrots and celery. Cook for 3-4 minutes, stirring often.
Stir in garlic, ginger, rice and apple
Pour in stock, along with raisins, salt and pepper
Reduce heat to low, cover and cook for 40-45 minutes, until rice is tender
Serve as a side or enjoy as a vegetarian main course.
Butternut Squash Lasagna with Turkey, Kale and Mushrooms - makes 8 servings From Allergicliving.com Ingredients: 2 large butternut squash, halved lengthwise and seeded 2 TBSP vegetable oil, divided (1 TBSP + 1 TBSP) 1 tsp salt, divided (½ tsp + ½ tsp) ½ tsp black pepper, divided (¼ tsp + ¼ tsp) 1 ¼ cups full fat coconut milk 1 lb ground turkey ¼ cup minced yellow or white onion 1 TBSP chopped fresh sage 12 oz. button or cremini mushrooms, or combination 4 cups (2 oz.) firmly packed kale 14 oz. gluten-free lasagna noodles, such as Tinkyada 4 cups (1 lb) mozzarella-style cheeze shreds, such as Daiya (look for soy free)
Directions:
Preheat oven to 400° F. Rub squash inside and out lightly with 1 tablespoon of oil. Place face down on a parchment-lined baking pan. Bake 40-60 minutes, until tender. When cool enough to handle, scrape out squash flesh. Measure out 5 cups and place in large bowl.
Add 1/2 teaspoon salt and 1/4 teaspoon pepper and coconut milk to squash. In a food processor or with an immersion blender, process until smooth. Set aside.
Place turkey in a medium bowl. Add second salt and pepper, onion, and sage. Mix well.
In large skillet, add remaining oil and cook turkey mixture over medium heat 5-6 minutes or until it is no longer pink, breaking up into crumbles. Drain off fat and set turkey aside.
Clean and slice mushrooms. Heat large saucepan over medium heat, then add mushrooms. To prevent sticking to pan, add a tablespoon of water at start of cooking, until mushrooms release juices. Cook, stirring occasionally, until soft and most of juices have evaporated, about 10 minutes. Set aside.
Place kale in a basket or top of double boiler and steam until wilted, about 3 minutes. Remove from heat and chop when cool. Set aside.
Cook pasta according to manufacturer’s directions. When done, drain, rinse with cold water, and assemble immediately.
To assemble lasagna - preheat oven to 375° F. Using a 9×13-inch (3-litre) rectangular Pyrex dish, first spread in 1 cup of squash puree. Now arrange a layer of noodles lengthwise over puree.
Spread 1 1/2 cups of puree over noodles. Cover puree with all the turkey. Sprinkle with 1 cup of cheese alternative shreds.
Arrange a second layer of noodles in opposite direction to first layer, trimming with shears to fit. Spread 1 1/2 cups puree over noodles. Cover puree with mushrooms, followed by kale. Sprinkle on 1 cup cheese alternative shreds.
Arrange third layer of noodles lengthwise. Spread remaining 2 cups of puree over them. Top with 2 cups of mozzarella cheese alternative.
Cover lasagna with parchment paper to prevent cheeze from sticking. Then, wrap it tightly with foil and bake 40 minutes. Uncover and bake an additional 15 minutes, or until sides are bubbling and lasagna is done.
Wild Rice Lentil Salad with Apples and Cranberries - makes 8 servings From theprettybee.com Ingredients: For the salad 1 cup long grain brown rice ½ cup wild rice 1 tsp olive oil ⅓ cup blak lentils, picked over and rinsed ½ cup sweet onion, chopped 3 celery stalks, chopped ½ cup fresh cranberries 1 large apple, diced 1 fresh parsley
For the dressing ½ cup orange juice ¼ cup organic canola oil 1 tsp salt ⅓ tsp pepper 2 tsp sugar
Directions:
Place the brown rice and the wild rice in a large pot and add 3 1/4 cups of water and a teaspoon of olive oil. Bring to a boil, then reduce heat to low and cover pan. Cook for about 40-45 minutes, or until both varieties are tender.
While the rice cooks, cook the lentils. Place them in a pot with enough water to cover by one inch. Bring to a boil then reduce heat to low and cover the pan. Cook until lentils are tender but still firm, about 25 minutes. Drain out excess water.
Place the rice and lentils in a large bowl and let them cool before proceeding.
Put the cranberries in a food processor and pulse a few times until coarsely chopped.
Add the cranberries, apples, onion, and celery to the bowl. Stir well.
Make the dressing: Put the orange juice, organic canola oil, salt, pepper, and sugar in a jar with a lid. Shake well. If you are serving the salad right away, pour the dressing on top and toss to coat. If you are not serving immediately, refrigerate the salad and the dressing and combine just before serving.
Garnish with fresh parsley if desired.
*Notes: this salad can be made the night before, just keep the dressing separate and add right before serving. Store leftover salad in the refrigerator for up to 3 days.
Honeycrisp, Daikon and Cucumber Sesame Salad - makes 4-6 servings From heatherchristo.com Ingredients: 1 honeycrisp apple, thinly sliced into strips 1 large daikon radish, peeled and thinly sliced 6 persian cucumbers, thinly sliced 1 fresno chili, thinly sliced ¼ cup rice vinegar ¼ cup toasted sesame oil ½ cup fresh mint leaves 6 fresh shiso leaves (if available) ¼ cup pomegranate seeds ¼ cup toasted sesame seeds (black and white) Kosher salt
Directions:
Combine the apple, daikon, cucumber slices, and fresno chili and toss with the vinegar and oil. Then gently add and combine the mint and shiso (if using) and sprinkle the pomegranate and sesame seeds over the top of the salad. Serve immediately.
Spicy Eggplant Fritters – serves 12-16 Adapted from www.allergicliving.com Ingredients: 3 baby eggplants or 1 large regular eggplant, cut into 1/8-inch rounds 1 ½ cups hot water 1 ¼ cups chickpea flour ½ cup rice flour 1 tsp. turmeric 1 tsp. Mackenthun’s cayenne pepper 1 tsp. salt 1 TBSP garlic, minced 2 TBSP vegetable oil Olive oil/vegetable oil for frying
Directions:
Place eggplant slices in a large bowl and cover with salted water. Let stand for 10 minutes, drain and pat dry.
In a separate bowl, whisk together the hot water, flours and spices until a smooth batter forms.
Pour 2 inches of oil into a large, deep frying pan. Heat oil to 375 degrees F (use a thermometer to check temperature).
When oil is hot, dip the eggplant slices into the batter and then deep-fry, taking care not to crowd the pan. Fry until golden brown on both sides, about 3-4 minutes.
Place cooked fritters on paper towel to drain off excess oil. Plate and serve.
Irresistible Pumpkin Pie – serves 8 Adapted from godairyfree.org Ingredients: 2 cups canned pumpkin, solid-pack (Mackenthun’s carries organic canned pumpkin!) 1 cup dairy-free milk beverage ¾ cup brown sugar ¼ cup cornstarch 1 TBSP molasses or blackstrap molasses 1 tsp. Mackenthun’s cinnamon, grounded 1 tsp. vanilla ½ tsp. ginger, ground ½ tsp. nutmeg ½ tsp. salt ¼ tsp. Mackenthun’s allspice or cloves, ground 9” unbaked pastry crust*
Directions:
In a blender, combine all ingredients.
Pour the filling into the pastry crust and bake at 350 degrees F.
Cool on a rack, cover, and refrigerate overnight before serving (it needs a day to set really well).
* Easy Pie Crust Recipe Adapted from godairyfree.org Ingredients: 1 ½ cups pastry flour ½ tsp. sea salt 2 TBSP sugar ½ cup oil (extra-light olive or canola) 2 TBSP orange juice or plain non-dairy milk alternative
Directions:
Place all of the dry ingredients in a large bowl.
Add oil and orange juice, mix with a fork.
Pat into 9-inch pan with fingertips. If pre-baked crust is desired bake at 425 degrees F for 10-12 minutes.