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.