In addition to Italian Weddings, these cookies may be enjoyed at a variety of other ethnic events such as Mexican Weddings or Russian Tea Parties.

Our vegan version of these cookies uses almonds, pecans, and optionally ground flax seed for an extra nutty flavor.

Italian Wedding Cookies

Ingredients

• 1 1/4 cup garbanzo flour
• 1 1/4 cup of rice flour
• 3/4 cup finely ground almonds
• 2 tablespoons ground flax seed (optional)
• 1/4 teaspoon ground cinnamon
• 1/2 cup chopped pecans
• 2/3 cup white sugar
• 1/8 teaspoon of salt
• 1 cup non-margarine butter substitute
• 1 1/2 teaspoon vanilla extract

Preparation

1. In a medium bowl, combine the garbanzo flour, rice flour, ground almonds, flax seed (if using), and pecans, then set aside.
2. In a large mixing bowl, cream the butter substitute with the white sugar and vanilla until fluffy.
3. Add the dry ingredients gradually until combined.
4. Once the dough is formed, cover the dough or wrap in plastic wrap and refrigerate for at least three hours.
5. Once the dough has chilled, use your hands to form balls from about 1 tablespoon of dough at a time. Bake the cookies at 325 degrees Fahrenheit on a non-stick or greased cookie sheet until the edges are lightly brown, about 10 to 12 minutes.
6. Cool the cookies on a rack for about 20 minutes, then roll in confectioners sugar.

Pistachio Biscotti

This take on the classic Italian cookie is both gluten-free and vegan!  Enjoy these with your morning coffee or soy latte!

Ingredients

• 1 1/2 cups garbanzo flour
• 1 1/2 cups rice flour
• 2 tablespoons tapioca flour, potato starch, or egg replacer
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups turbinado sugar
• 3/4 cup smooth unsweetened applesauce
• 1 1/2 tablespoons vegetable oil
• 2 teaspoon almond extract
• 1 1/2 cups pistachios chopped

Preparation

1. In a large bowl, combine garbanzo flour, rice flour, baking powder, and salt.
2. In a medium bowl, whisk together sugar, applesauce, oil , and almond extract.
3. Add the sugar mixture to the flour. When the dough is consistent add the pistachios.
4. With rice-floured hands, roll the dough into two-inch wide rolls with flattened ends.
5. Place these rolls onto well-oiled cookie sheets and bake  for 15 minutes at 375 degrees.
6. Remove the pans and reduce the oven heat to 300 degrees.
7. Allow the rolls to cool on a rack for about 15 minutes, then cut the rolls into 1/2-inch wide slices to make the cookies. Place the cookies back on a lightly oiled cookie sheet and bake until golden brown on the bottom, about 5 to 10 minutes. Turn the cookies and brown the other side.
8. Cool the cookies on racks to keep them dry, then store in an airtight container for up to two weeks.

This is a modified version of the vegetarian stuffing that James’ Mom, Eleanor, made this year for Thanksgiving. The original version is available at www.Greatist.com.

Butternut Kale Stuffing

Ingredients

• 3 tablespoons olive oil
• 2 stalks of celery, chopped
• 1 white onion, diced
• 3 cloves of garlic, minced
• 1 pound butternut squash, cubed
• 2 turnips, cubed
• 1 bunch kale, chopped
• 4 cups vegetables broth
• 2 eggs; Note: For vegan preparation, omit or use equivalent egg-substitute
• 1 teaspoon Italian seasoning blend
• 1/2 cup chopped chestnuts
• 6 cups bread crumbs; Note: If preparing gluten-free, try making crumbs out of Winter Squash Cornbread or other gluten-free bread
• salt and pepper to taste

Preparation

1. In a large skillet, heat olive oil and saute celery, onion, and garlic until fragrant, about 2 minutes.
2. Add squash and turnips to the saute and continue to cook until the squash begins to become tender, about 5 minutes.
3. Add kale to the top of the saute and cover the pot. Lower heat to medium until the kale wilts, about three minutes, then remove from heat. Season with salt and pepper to taste.
4. Prepare the stuffing by mixing breadcrumbs and chestnuts in the bottom of a large baking dish. Season with salt and pepper to taste.
5. Add the vegetable saute to the top of the breadcrumb mixture.
6. In a medium bowl, combine vegetable stock with eggs (or egg substitute equivalent), and  Italian seasoning blend. When the eggs are thoroughly combined pour the mixture over the stuffing.
7. Place the stuffing in the oven and bake at 350 degrees Fahrenheit for 30 minutes.

Rutabagas, also called swedes, are a mildly bitter root vegetable that are a cross between turnips and cabbage. They are great mashed and are lower in calories and carbohydrates than potatoes.

Rutabaga Mashed Potatoes

Ingredients

• 1 1/2 pounds rutabaga, peeled and cubed
• 3 medium white potatoes, peeled and cubed
• 2 cloves fresh garlic, minced
• 1/2 teaspoons fresh chopped rosemary
• 2 tablespoons non-margarine butter substitute
• 1 cup vegetable stock
• salt and pepper to taste

Preparation

1.  Boil rutabaga and potatoes in a large pot until tender, about 20 minutes
2. drain the vegetables and transfer to a large bowl. Mash with a potato masher or in a mixing bowl with garlic, rosemary, non-margarine butter substitute, and stock.
3. Season with salt and pepper to taste.
4. Serve warm with mushroom or walnut gravy.

Sweet Potato Gratin with Kale Salad

Ingredients

• 2 pounds sweet potatoes,  peeled and sliced in 1/4-inch thick slices
• 1 cup walnuts
• 2 cloves fresh garlic
• 1/2 cup unsweetened almond milk
• 1 cup vegetables stock, divided
• 1/2 teaspoon salt
• 1 cup gluten-free bread crumbs
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper

Preparation

1. In a blender, combine walnuts, garlic, almond milk, 1/2 teaspoon salt, and 1/2 cup vegetables stock until smooth, about 2 minutes.
2. Spread three teaspoons of the creamy mixture on the bottom of a large casserole dish and add a layer of sweet potatoes. Spread 1/4 cup of the cream then repeat to build the gratin. Pour 1/2 cup of vegetable stock over the top of the gratin.
3. In a small bowl combine breadcrumbs, olive oil, salt, and pepper. Spread the breadcrumbs over the top of gratin.
4. Bake the gratin at 350 degrees, covered with tin foil, until the potatoes are tender, about 30 to 40 minutes. Remove the foil and continue baking until browned, about 10 to 15 minutes.

Kale and Cranberry Salad

Ingredients

• 1 cup fresh cranberries, halved
• 2 tablespoons brown sugar
• 1/2 teaspoon salt
• 1/2 cup fresh orange juice
• 1 bunch kale, finely chopped
• 2 tablespoons olive oil
• 1/2 cup walnuts, chopped

Preparation

1. In a small bowl, combine cranberries, brown sugar, salt, and orange juice. Allow to sit for 30 minutes.
2. Place the chopped kale in a large bowl and massage by hand until the volume is reduced by half and the kale is tender, about 2 to 3 minutes.
3. Once the dressing has finished marinating, add it to the salad with the olive oil and toss.
4. Top with walnuts and serve.

This side dish might not be a looker, but it tastes great and is great for you!

Vegan Creamed Kale

Ingredients

• 1 bunch kale, finely chopped
• 1/2 cup unsweetened almond milk
• 2 teaspoons nutritional yeast
• Salt and pepper to taste

Preparation

1. In a medium sauce pan, bring the kale and almond milk to simmer over medium low heat. Continue cooking until the kale softens, about five minutes.
2. Season with nutritional yeast and remove from heat.
3. Season with salt and pepper to taste then serve.

This very basic gravy is delicious as is, but it also can be seasoned a thousand different ways. If desired you can transform the flavor by adding diced onions, garlic, or shallots with the mushrooms. Adding a tablespoon of port or red wine to finish the saute will add extra depth and umami. The flavor can also be transformed with the addition of rubbed sage or minced fresh herbs in the last step.

Mushroom Gravy

Ingredients

• 1/4 pound button mushrooms, sliced
• 2 tablespoons olive oil
• 2 tablespoons rice flour
• 1 cup vegetable broth
• Salt and pepper to taste

Preparation

1. In a large skillet, heat olive oil and mushrooms. Saute for just a minute or two over high heat until the mushrooms have expressed their liquid.
2. Reduce heat to medium and add broth. Slowly sprinkle in the rice flour, whisking continuously to prevent lumps from forming.
3. Bring the gravy to a boil then reduce heat to a simmer. Allow to reduce and simmer for about 1 minute until the gravy thickens to the desired consistency.
4. Season with salt and pepper to taste.

Garlic Sweet Potato Fries

Ingredients

• 3 cloves garlic, grated
• 1/4 cup rice flour
• 2 pounds sweet potatoes, peeled and cut into three inch long fries
• 1 cup unsweetened almond milk
• Salt and pepper to taste
• Olive oil cooking spray

Preparation

1. Combine garlic and rice flour in a large freezer bag and set aside.
2. In a large bowl combine sweet potatoes and almond milk. With clean hands, gently combine until all of the sweet potato fries are evenly coated.
3. Transfer the fries to the freezer bag. Seal the bag and shake vigorously until the fries are evenly coated.
4. Transfer the fries to a non-stick baking dish and spray thoroughly with the non-stick cooking spray. Season with salt and pepper then bake at 350 degrees until tender and golden brown, 15-20 minutes.
5. Serve with your favorite condiment or Aji.

Cauliflower Roast

These roasted cauliflower wedges go great with Mushroom Gravy.

Ingredients

• 1 large head cauliflower, quartered into wedges
• 3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Preparation

1. Arrange the cauliflower wedges on a baking sheet, then drizzle generously with olive oil.
2. In a small bowl, combine the paprika, cumin, salt, and pepper.  Rub this spice mixture on the cauliflower wedges.
3. Bake at 375 degrees Fahrenheit until the cauliflower is nicely browned and soft, about 35 minutes.

Feel free to play around with the spice mixture in this recipe!