Category Archives: Side Dishes

This month for Adopt a Gluten-Free Blogger (which is a totally awesome monthly event hosted by and the brain child of Sea at Book of Yum) I adopted Brittany of Real Sustenance. Brittany is an over-achiever in the gluten-free world – if you don’t believe me, just check out this raw cake she made recently for her April in the Raw series, or this white cake that is free of gluten, dairy, soy, egg, and refined sugar. There is definitely no food intolerance that Brittany can’t work around, and she takes on the challenge full force. She’s definitely an inspiration.

But in spite of all of the enticing desserts Brittany has shared on her blog, I opted to go the savory route. I was making shepherd’s pie for dinner this past weekend, and thought we needed a special little treat to go along with it – Bacon Sage Popovers! (because what’s one more carb in a carb-heavy meal?)

These popovers were fun! I loved that they had that nice little flavor of bacon. They also were excellent for sopping up a bit of sauce (or as a mashed potato delivery device) that was in the shepherd’s pie. I wish I would have put more sage in them – I used fresh sage from my garden - but that will definitely be considered for next time. In the back of my mind, I also thought that bacon and sage would be a great combination for biscuits. I will have to think about that the next time biscuits are on the menu.

Then I found Brittany’s recipe for Orange Zested Carrot Fries. Carrots, masquerading as fries? Sure, why not? I like sweet potato fries, so I thought I’d give these a go. They were easy to throw together, although at first I was worried that there would be too much seasoning. But once the “fries” spent some time in the oven, I realized this clearly wasn’t the case. The seasoning made a crust, of sorts, (if I had to compare it to something, I’d say it resembled a better-spiced version of the coating on the curly fries popular at several major fast food restaurants – probably not the best comparison, but they were really tasty!) and the finished “fries” were crispy outside, perfectly seasoned, and sweet and creamy inside. These were perfect with or without ketchup. My only suggestion – make double or triple the recipe next time. I ate the entire thing by myself. (whoops)

I do fully intend to indulge in some of Brittany’s recipes for sweet treats soon. They all look so tempting. I did also “unofficially” try her vanilla-banana chai smoothie. Well, a version of it, anyway. I opted to use half the banana, make it extra thick (so less almond milk), and blend in a small cooked sweet potato. I then topped it with some grain-free granola (courtesy of Good Morning! Breakfasts without Gluten, Sugar, Eggs or Dairy), yogurt-style, and ate it with a spoon. (Sorry, no picture, it was 5 AM that it was made, and the granola wasn’t placed on top until I was at work this morning, eating my breakfast.) It was creamy and delicious, and I was so glad for the banana and chai smoothie inspiration!

Real Sustenance is definitely a real find in the gluten-free world. I can’t wait to see what Brittany dreams up next!

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posted on Wednesday, May 4th, 2011 by altawrites Posted in Baked goods,Budget-Friendly,Dairy-Free,Eggs,Gluten-Free,Kid-Friendly,Side Dishes,Vegetarian 14 Comments

I love spring. While I’m really not fond of knowing that our unrelenting Texas heat is just around the corner, I feel like the bounty of fresh produce that starts arriving in the farmers markets makes up for it. As I mentioned before, it just seems like I become inspired with fresh, quality food. Like kohlrabi. I picked some up from Good Earth Organic Farm (this makes twice now, actually, and I plan on getting more tomorrow morning!), and used the greens in smoothies (the greens are mild on these kohlrabi, so they work well in smoothies!). But I wanted to do something special with the kohlrabi themselves. I love it raw – it’s crunchy and relatively mild, kind of like jicama and broccoli stems rolled into one. (If you can imagine that…) I poked around for some ideas on how to highlight that crunchy flavor, and came across a slaw over at A Veggie Venture. (A hint - if you ever are at a loss for vegetable ideas, check out her blog. She has so many wonderful ways to cook countless numbers of vegetables.) Of course, I’d have to make it dairy-free, but that came easily enough, with the help of a bit of coconut milk.  I had some Fuji apples lying around, so I brought out my mandolin slicer (which makes quick work of the kohlrabi and apple, but you can use the shredder on your food processor or cut it by hand if you’d prefer) and went to town.

Within a few minutes, I tossed everything together, and stuck it in the fridge to cool for a bit, but I already knew the verdict: it was delicious. Cool, creamy, crunchy, and sweet – this was definitely a different slaw than those vinegar-heavy or mayonnaise-laden varieties, and I loved it. The parsley and mint heightened the freshness of the slaw. I enjoyed a generous helping as a side dish, and also loved it atop some mizuna as a salad, where the spiciness of the greens could contrast the cool and sweet slaw. I’ve made this twice already in two weeks – and fully intend to make it a third time, for Easter dinner, alongside a ham.

Dairy-Free Kohlrabi and Apple Slaw, adapted from A Veggie Venture

1/4 c coconut milk

1 T tahini

3 T lemon juice

1/2 T dijon mustard

1 T chopped flat-leaf parsley

1 T chopped mint

1/2 t honey (you can use agave nectar to make it vegan)

Salt and pepper to taste

3 kohlrabi (about 1 lb), peeled and cut into batons (or shredded)

2 Fuji apples (Granny Smith would also be good here), cut into batons (or shredded)

Combine everything except the kohlrabi and apples in a bowl and whisk until smooth. Cut the kohlrabi and apples and toss immediately in the dressing (if you wait, the apples will start to brown). Adjust seasoning as needed, and chill for at least 30 minutes before serving.

Serves 4.

This post is linked to Slightly Indulgent Tuesdays and The WHOLE Gang.

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posted on Saturday, April 16th, 2011 by altawrites Posted in Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Salads,Side Dishes,Vegan,Vegetables,Vegetarian 9 Comments

Many, many of the recipes on this blog aren’t simple. I know that. It might lead one to believe that I endlessly slave in the kitchen, making intricate things with lots of ingredients, every night of the week. Truth is, while I’d love to spend all day in the kitchen, reality (a.k.a. chores, errands, projects, a full-time job, step-kids, or otherwise life) gets in the way. (It’s just that when I do spend all day in the kitchen, and something comes out well, I want to share it with you!) So on those hectic days, when I’ve just stepped in the door after commuting for over an hour from the office, I rely on fresh ingredients, prepared as simply as possible, to provide us a nutritious meal (and keep my sanity in check). Many times, this means some sort of quick-cooking protein such as chicken, fish, or the occasional steak (or even leftover protein from the day before, if I’ve planned well), and a variety of vegetables, such as baked sweet potatoes, broccoli, cauliflower, green beans, a tossed salad, or sauteed greens, such as collards, kale, or swiss chard.

Swiss chard has to be one of my favorite greens. That’s saying a lot, since I love greens of just about every kind, and eat them nearly every day. To me, swiss chard is slightly sweet, and doesn’t need much adornment, particularly when it’s at the peak of freshness. This particular chard in the photo was as fresh as one can get – I picked it from my garden. I’d never planted chard before, so I was excited to watch it grow and flourish (I’m pretty much a novice gardener). There’s something about eating something you’ve grown yourself. It nearly always tastes better, simply because of its freshness. But there’s more to it than that. It’s as if it deserves much more respect, care, and love than any “other” vegetable. It’s almost like it’s your “baby”, if that makes sense. While I’m still learning a lot about how to grow vegetables, I love the experience, from preparing the soil, to planting the seeds, to caring for them until it’s time to harvest and enjoy. It connects me to the Earth, to the seasons, to nature. I feel balanced and at peace.

But you came to read about swiss chard. So here you go. Like the title suggests, this is a simple, easy recipe, and I enjoy chard and other greens in much the same manner several times a week. A bit of onion, garlic, and crushed red pepper, and your greens are ready for your enjoyment as a delicious, simple side. Feel free to use other greens in this recipe as well – collards substitute well here.

Sauteed Swiss Chard

1 T olive oil

1/4 c chopped yellow onion

1 clove garlic, minced

1 large bunch of swiss chard, rinsed well and stems and leaves chopped

pinch crushed red pepper

2 T water

salt to taste

In a large saucepan, heat oil over medium heat. Add onion and saute for 4-5 minutes or until softened. Add garlic and saute for another minute. Add swiss chard and crushed red pepper and saute for another minute. Add water and cover pan, and allow to “steam” for another 2-3 minutes, or until swiss chard is wilted and the leaves are bright green. Remove the lid and season to taste with salt.

Serves 3-4.

This post is linked to Friday Foodie Fix at The W.H.O.L.E. Gang.

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posted on Sunday, March 27th, 2011 by altawrites Posted in Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Paleo/Primal,Quick and Easy,Refined Sugar-Free,Side Dishes,Vegan,Vegetables,Vegetarian 15 Comments

This month, Adopt a Gluten-Free Blogger kind of snuck up on me. Lexie at Lexie’s Kitchen was hosting, and I read her announcement a week ago. I realized I hadn’t picked a blogger to adopt, and I knew that I was going to be swamped with a training class for work all week, leaving next to no time to cook. I really wanted to adopt Melissa at Gluten Free For Good, so I started scouring her site for recipes. I’ve made a version of her red chile enchilada pizza before with Udi’s crust (a deliciously evil treat!), but I didn’t have time for that. A long while back, I’d made a version of her sweet and spicy moroccan stew, and the warming spice blend in that recipe really tugged at me, but there was no time for that either. And then I came across her sauteed lettuce and brown rice bowl. I had lots of leftover romaine lettuce in the fridge that needed to be eaten, and while I was regularly incorporating it into green smoothies (a great alternative to the in-a-hotel conference/training breakfast, which usually consists of some variety of pastry or donut – while everyone else was likely crashing from an overload of sugar, my brain was primed with a nutrient-rich breakfast), there was more available than I could feasibly blend before it went bad. I decided that I’d whip up this recipe one evening for dinner – it wasn’t complicated, and it came together very quickly.

I already had cooked brown rice in the fridge (this is an often occurrence for me), so preparation simply consisted of chopping a bit of vegetables. I omitted the cheese in the recipe to make it dairy-free, but generously topped it with toasted sunflower seeds and some chopped parsley. It was a light dish, with a bit of crunch left in the ribs of the lettuce, but the wilted portions were silky and gave the dish a lovely textural contrast. The sesame seed (gomasio) topping really elevated the dish, reminding me of a lighter version of an Asian-style sauteed bok choy or other green. I enjoyed the leftovers the following morning, cold, topped with a bit of cold sliced egg omelette. Delightful, and it kept my belly happy all morning.

Melissa’s blog is one that I always enjoy reading. She shares recipes, sure, but perhaps even more valuable are her nutritional and health-based stories. I loved her “fuzz” post – worthwhile reading for anyone looking to keep their bodies free from stiffness and inflammation and generally happy and healthy. And her “does my butt look big” post was not only entertaining, but so much so that I couldn’t help but share with my husband. (who responded with a non-chalant “yeah, I already knew that” type of response – as if he always knew his “big-butt” wife was smart. I didn’t complain.) Melissa is a wealth of knowledge when it comes to health, nutrition, fitness, but most importantly, overall well-being, and she has a knack for making this information readily available to the average Joe. I still have more of Melissa’s recipes that I’d love to try – her pumpkin pecan boyfriend bait being my first choice. (I’m a sucker for anything pecan.) Soon, I hope, this will appear in my kitchen – because for me, pumpkin and pecan are year-round good!

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posted on Saturday, March 5th, 2011 by altawrites Posted in Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Main Dishes,Quick and Easy,Rice,Side Dishes,Vegetables,Vegetarian 3 Comments

A few weeks ago, the appliance that changed our lives forever arrived. That’s right, my dehydrator showed up on my doorstep. Soon after, the dehydrating fest began! I dehydrated sweet potato chips, zucchini chips, made beef jerky (recipe coming soon!), made gRAWnola, and made these apple chips. (I’ve actually made them several times – they just never lasted long enough for pictures!) This is quite possibly my new favorite appliance. It does take up a bit of counter space, but it’s been used SO often I just haven’t put it away. It is a great way to make healthy, whole food snacks, many times raw and still full of nutrients. It’s also so easy, you hardly need a recipe. I don’t have exact measurements – this is merely a guideline. Feel free to experiment. If you haven’t yet purchased a dehydrator, let me tell you – it’s worth your investment. I think that I will break even on my expense in a month or two, as I am not purchasing store-bought snacks (and organic, gluten-free, raw snacks can be super-expensive!)

Raw Cinnamon Apple Chips

3 organic Fuji apples (or your favorite variety), sliced thinly on a mandoline (mine were probably about 1/8 inch thick or so)

1-2 t ground cinnamon

Lay apple slices in a single layer on the racks of your dehydrator. Sprinkle cinnamon over apples. Dehydrate at 110 degrees F for 8-10 hours or until apples are leathery. Store in a sealed container.

Makes about 1 quart of apple chips.

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posted on Wednesday, February 2nd, 2011 by altawrites Posted in Appetizers,Budget-Friendly,Dairy-Free,Desserts,Gluten-Free,Grain-Free,Healthy Meals,Kid-Friendly,Paleo/Primal,Refined Sugar-Free,Side Dishes,Vegan,Vegetarian 25 Comments

Brandan’s turn in the kitchen always brings an adventure. This one not nearly as “out there” as some of the others (sea cucumber, anyone?), but still new and different. Brandan wanted to cook shark steak. When I asked what he wanted to serve with it, creamed corn was at the top of the list. Creamed corn is something I remember fondly from childhood – silky, creamy and sweet. And that was the stuff that came from a can! Making a dairy-free, non-canned version didn’t seem all that difficult. I’ll be happy to report – it wasn’t.

The shark was also very straightforward. A quick marinade, and a short time on the grill, this could easily become an adventurous meal for a weeknight. (Provided your grill isn’t covered in snow, that is. We’re in Texas, and tomorrow is our first hint at real winter weather so far this season. We grill year-round.) No grill? This could just as easily be prepared by searing in a cast-iron skillet and finished in a hot oven, much like my favorite way to prepare lamb chops.

As for the creamed corn, a simple swap of non-dairy butter and non-dairy milk for the butter and cream, and we were ready to go! I dialed back the sweetness quite a bit, relying on the natural sweetness of the corn. It was well-appreciated. I don’t often eat corn, (I don’t tolerate it well) so this was a treat for me.

A side note: One of the fun (and sometimes trying!) parts about cooking with Brandan is that he wants to taste everything. What does the Worcestershire taste like? How about the butter? Tapioca flour? How about the marinade? Can he lick the spoon? The bowl? “No, wait – don’t throw that in the sink yet – I was going to lick it!” I love that he wants to explore everything. Especially when it comes to food. This is how I was when I was a child, so it reminds me a bit of myself. But the growing mountain of “tasting spoons” in the sink, the fact that we have to sometimes prepare extra ingredients just to account for the “eaten during preparation” factor, and the way progress is slowed to a crawl, can be trying to one’s patience. (This is why I tend to lean towards simple recipes with Brandan – intricately timed recipes are difficult with any kid, and he’s no exception!) Overall, the experiences we share – not just with Brandan, but with all the kids – are immeasurable. I wouldn’t trade it for the world.

And now, back to the food. The verdict on the steak? The family was split. My husband and Brandan both loved it. My husband described it as “meaty like a steak, with a nice grill, smoke flavor, but then light with the flavor of the sea at the end.” (Had to document that, because it’s not often you get such a description of flavors from him!) Matt said it was “kinda good, kinda bad.” Brittany ate it with ketchup, something I wouldn’t recommend. (She eats every protein on her plate with ketchup lately. I just wrinkle my nose at her. Yuck.) I wasn’t fond of it, truthfully. I found the marinade a bit salty, and the texture less than super-tender. I think if shark steak appears in our kitchen again, I’ll consider preparing it like we did swordfish - that recipe was very tender and flavorful. Or create a simple oil-and-citrus marinade with herbs, and cook it more gently, and top it with either a mediterreanean-style salsa (something involving tomatoes and capers), or in the summer, a fresh fruit salsa. (Okay, this is making my mouth water. Maybe this shark thing wouldn’t be so bad after all!)

If you venture to try shark steak, or if you’ve prepared it in the past, tell me: How did you prepare it? What did you think?

Grilled Shark Steak

1/2 c gluten-free soy sauce or tamari (I use San-J)

1/2 c gluten-free Worcestershire sauce (Lea & Perrins is gluten-free)

4 T onion powder

4 T garlic powder

1/2 t ground sage

1/4 t dry mustard

1 t ground black pepper

6 6-oz shark steaks

Whisk soy sauce, Worcestershire, and spices together in a small bowl. Place shark steaks in a large glass baking dish, and pour marinade over. Turn steaks to coat. Refrigerate for about 30 minutes.

Heat grill to medium heat. Grill steaks about 5 minutes each side or until the center is just cooked through.

Serves 6.

Gluten-Free, Dairy-Free “Creamed” Corn

2 T non-dairy butter (I used Earth Balance buttery sticks)

2 T tapioca flour

1 1/2 c non-dairy milk (I used So Delicious unsweetened coconut beverage)

1 T evaporated cane sugar

3 c frozen corn kernels

Pinch or two of salt, or as needed

Heat a medium saucepan over medium heat and add non-dairy butter. Swirl and melt the butter, then add the tapioca flour, whisking constantly until blended well. Add the non-dairy milk and sugar and continue to whisk until the mixture is steaming and becomes thick, about 3-5 minutes. Add in the corn and whisk in. Turn the heat down to medium-low and allow to cook for about 5 minutes, stirring often, until the corn kernels are hot. Season to taste with salt.

Serves 6.

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posted on Sunday, January 9th, 2011 by altawrites Posted in Dairy-Free,Gluten-Free,Kid-Friendly,Main Dishes,Quick and Easy,Seafood,Side Dishes,Vegetables 6 Comments

This month I adopted one of my favorite gluten-free bloggers – Tom and Ali of Whole Life Nutrition Kitchen. Their blog is full of delicious gluten-free healthy options, many of them also vegetarian/vegan and dairy-free. I also happen to own their cookbook,  which also happens to be one of my favorites. When it came time to pick my ”adoptee” for Adopt A Gluten-Free Blogger this month, I figured I was way overdue to actually blog about their wonderful recipes.

When browsing the recipes on their site, I happened to come across a wild rice dressing recipe that caught my attention. While it is after Thanksgiving, I actually gave away all of my turkey leftovers this year to family members. Lucky for me, I bought an extra turkey, and so this past Sunday, we had Thanksgiving 2.0 at our home, just so I could then make delicious recipes with the leftover meat. But I didn’t want an exact duplicate of our Thanksgiving dinner – and so this wild rice dressing was just the thing. I halved the recipe (which still made quite a lot!), and opted to simply bake it all in a casserole dish. It came out so beautifully – I love the nuttiness of the rice, the crunch of the pecans, and the sweetness of the apple and cranberries. I could eat it for breakfast – no joke. It was that good.

Not that it’s any surprise – every recipe I’ve tried from Whole Life Nutrition Kitchen has been good! Ali and Tom share amazing raw “caramel” apple dip that would make any kid (and adult) smile. Their nori rolls are a great way to enjoy a light and healthy lunch. If you haven’t checked out Whole Life Nutrition Kitchen, I highly suggest insist that you visit. You won’t be sorry!

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posted on Sunday, December 5th, 2010 by altawrites Posted in Dairy-Free,Gluten-Free,Healthy Meals,Rice,Side Dishes 9 Comments

Dave and Linda from Monkeyshines in the Kitchen chose soufflés as our November 2010 Daring Cooks’ Challenge! Dave and Linda provided two of their own delicious recipes plus a sinfully decadent chocolate soufflé recipe adapted from Gordon Ramsay’s recipe found at the BBC Good Food website.

While I’m no souffle expert, I have made a dessert souffle a few times (a banana, which I blogged about, and Gordon Ramsay’s chocolate recipe, which for some reason, didn’t make it on here!). So I wanted to try a savory souffle. Most savory souffles I’ve seen focus heavily on cheese. Since I don’t eat dairy, this seemed to be a bit of a challenge. When I came across a recipe at Eating Well for a broccoli goat cheese souffle, I thought perhaps that I could substitute Daiya for the goat cheese, and since there were other flavors included in the recipe, that it would still turn out well. It was an experiment, but when am I not up for an experiment?

I doubled the Dijon mustard to boost the flavor, and substituted potato starch for the flour. It was great fun watching the souffles rise – I turned the light on in the oven and admired the show. (Conversely, it was not as much fun trying to capture photos before the souffle settled – from the first photo to the last, you can see the slow fall of the dish! Definitely a race against time.) We enjoyed our souffles with a steak, and they were a perfectly light and delicious counterpart. Next time, I might opt to increase the Dijon and broccoli even more to boost the flavor, but it was still a lovely dish.

If you’ve never tried souffles before, and they seem intimidating, don’t be discouraged! They’re a lot easier than their reputation suggests. And even if they don’t rise as much as they should, you still have a lovely mousse to enjoy. This was a great Daring Cooks challenge!

Broccoli “Cheese” Souffle, adapted from Eating Well

1 1/2 c finely chopped broccoli florets

2 T grapeseed oil

2 T potato starch

1 1/4 c non-dairy milk (I used half almond milk, half coconut milk)

2 t Dijon mustard

1/4 t fresh thyme leaves, chopped

1/4 t salt

1/2 c Daiya mozzarella or other non-dairy cheese

3 large eggs, separated

2 large egg whites

1/4 t cream of tartar

Preheat oven to 375 degrees. Coat 4 10-ounce ramekins with cooking spray.

Place broccoli in a microwave safe bowl and cover. Microwave for 1 1/2 minutes or until broccoli is tender-crisp. Set aside.

Melt oil in a medium saucepan over medium-high heat. Whisk in potato starch and cook, whisking, for 1 minute. Add non-dairy milk, Dijon mustard, thyme and salt and cook, whisking constantly, until thickened, 1-2 minutes. Remove from heat and whisk in Daiya and 3 egg yolks. Transfer to large bowl.

Beat 5 egg whites in a medium bowl until soft peaks form. Add cream of tartar and continue to beat until stiff peaks form. Using a rubber spatula, spoon half of the egg whites into the milk mixture and gently fold in. Add the other half of the egg whites and the broccoli and fold in just until no white streaks remain. Transfer to prepared ramekins.

Bake on a baking sheet until puffed, firm to the touch, and an instant-read thermometer reaches 160 degrees F, about 20 minutes. Serve immediately.

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posted on Sunday, November 14th, 2010 by altawrites Posted in Appetizers,Baked goods,Dairy-Free,Eggs,Gluten-Free,Healthy Meals,Main Dishes,Refined Sugar-Free,Side Dishes,Vegetarian 13 Comments

This week’s Gluten-Free Holiday is all about Thanksgiving Favorites, and is hosted by Shirley at Gluten-Free Easily. Shirley is sharing a delicious no-fail pie crust over at Gluten-Free Easily, and is giving away multiple copies of two amazing books. Just look at how awesome this pie crust is. And no rolling of the dough. I love Shirley for her super-simple recipes! Definitely check it out. She also shares other amazing Thanksgiving recipes and tips that are sure to make your big day easier!

photo courtesy of Shirley Braden of Gluten-Free Easily

But first, let me share with you about a new-and-improved version of a Thanksgiving favorite in our home. As much as I love to experiment with recipes, sometimes (at least, with our family), Thanksgiving isn’t the time to spring a “new” version of a favorite. At least, not with everyone. And if it’s a variation, it still has to have the “feel” of the original dish, or else I might risk someone missing out on their once-a-year comfort foods. My broccoli cheese rice casserole is one such dish. I’m sure you’ve heard of the dish before; it ranks up there with green bean casserole in popularity around this time of year. And traditionally, it’s a dish filled with processed ingredients – a can of cream of mushroom soup, some processed cheese food, and frozen broccoli. In years past, I improved the dish (and made it gluten-free) by replacing the canned soup with a homemade mushroom soup. Everyone loved the depth of flavor that soup provided, and I couldn’t make anything else but that dish.

Fast forward to this year. This is my first dairy-free Thanksgiving. I knew I would be making a broccoli cheese rice casserole regardless, but I truly wanted to partake in the dish as well. In the back of my mind, I knew that if my dairy-free version failed, I’d concede and make the processed-cheese version. But I had to try to make it gluten-free and vegan, and make it taste good enough to please the dairy-eaters at the Thanksgiving table. Making a dairy-free “cream” of mushroom soup would be pretty easy. But a dairy-free version of the famous processed cheese? How would I go about accomplishing that?

This is when I remembered a post on The Whole Life Nutrition Kitchen. Ali was reviewing Alisa Fleming’s book, Go Dairy Free, and she posted a recipe for dairy-free nacho cheese sauce. I’d made it before (for nachos), and it was quite tasty. I opted to try it as an “unprocessed” processed cheese substitute. And to my delight, it worked! The casserole was so similar in texture and taste, I was delighted. When Matt came into the kitchen, the casserole caught his eye, and he asked for a bite. Of course, I indulged him, and he loved it. My husband exclaimed that if I hadn’t told him it was dairy-free, he wouldn’t have known the difference. It was tasty. My switcharoo had worked!

So while this is no longer an easy “dump-and-go” recipe, it is much improved from the preservative-laden, gluten and dairy-filled version of the original casserole. (Besides, in my mind, Thanksgiving is a time to share dishes that might take a bit more labor in the name of love!) A hint – the soup and the cheese sauce can be made ahead of time and frozen. Just thaw and use in the recipe as usual. Also, the casserole can be assembled and refrigerated overnight, keeping the actual work on Thanksgiving day to a minimum. This is my plan, as I also am in charge of the turkey (I use Alton Brown’s Good Eats turkey recipe every year – it is always so moist and delicious, I hesitate to want to change!) and a myriad of other gluten-free dishes!

What are some of your gluten-free Thanksgiving favorites? What will you make this year? Visit over at Gluten-Free Easily and share, and enter for a chance to win these amazing cookbooks:Make it Fast, Cook it Slow by Stephanie O’Dea

and The Spunky Coconut Cookbook by Kelly V. Brozyna

 To enter, head on over to Gluten-Free Easily and check it out!

Vegan Broccoli Cheese Rice Casserole

 ¼ c Earth Balance soy-free buttery spread (or grapeseed oil)

½ c chopped yellow onion

16 oz frozen chopped broccoli

1 c vegan “condensed” cream of mushroom soup (recipe follows)

1 ¼ c vegan nacho “cheese”

2 c cooked long-grain rice (I used Basmati)

¼ t celery salt

Salt and pepper to taste

1/3 c Daiya cheese (or other non-dairy cheese)

Preheat oven to 350 degrees.

Melt buttery spread in a large sauté pan at medium meat. Add onion and sauté for 3-4 minutes or until translucent. Add broccoli and sauté, stirring occasionally, until no longer frozen. Add soup, nacho cheese, and rice. Stir and allow to warm through. Add celery salt, salt, and pepper to taste. Transfer to an 8X8 baking dish. Sprinkle with Daiya cheese. (can be made ahead and refrigerated at this point, just cover with plastic wrap.)

Bake uncovered for 30 minutes.

Serves 6-8.

Vegan “Condensed” Cream of Mushroom Soup

2 T grapeseed oil

¾ c chopped shallots

1 lbs white mushrooms, sliced

1 lbs crimini mushrooms, sliced

1 t fresh thyme leaves

Salt and freshly ground black pepper

1/3 c cream sherry

3 T potato starch

1 c vegetable broth

½ c almond milk

¼ t freshly ground nutmeg

Juice of ½ lemon

In a large saucepan, heat oil to medium heat. Add shallots and sauté for 3-4 minutes or until soft. Add mushrooms and thyme leaves, and sauté for 7-8 minutes or until mushrooms release their juices and get soft. Season with salt and pepper. Add sherry and cook, stirring occasionally, until the juices are nearly all evaporated. Add potato starch and cook, stirring, for 2-3 minutes. Add broth and stir. Bring to a boil, and reduce to a simmer. Allow to simmer for 15 minutes. Remove from heat and puree the soup using a stick blender (or puree in batches using a regular blender), and place back over heat. Add almond milk, nutmeg, and lemon juice and stir well. Season to taste with salt as needed.

(For a regular, non-condensed soup, add an additional 2-3 cups of broth)

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posted on Thursday, November 11th, 2010 by altawrites Posted in Budget-Friendly,Dairy-Free,Gluten-Free,Healthy Meals,Refined Sugar-Free,Rice,Side Dishes,Vegan,Vegetables,Vegetarian 9 Comments

Potatoes make their appearance more often around this time of year at our house. I’m sure the reasons why are no surprise – it’s finally cool enough that baking them in the oven won’t cause an unwelcome heating of the house, they’re inexpensive, and when the temperatures drop, we all reach for comfort foods, and potatoes are one such food. Truthfully, I don’t eat them all that often, but it’s nice to have more options than the usual potato choices – baked, mashed, or roasted. (Yes, there is always the fourth option – fried – but that’s just an awful lot of mess and work for a less-healthy version of this vegetable.) This easy-to-make side dish is a simple variation on my usual roasted potatoes, and offers a delicious punch of flavor and color.

It’s really more of an un-recipe, because truly, measurements are approximate, and you can substitute out a variety of different veggies. Want to add a mix of root vegetables? Try throwing in some carrots or parsnips. Don’t have rosemary? Throw in some thyme, or omit the herbs entirely and instead add some chili powder and cumin. Or make it spicier by swapping out some of the bell peppers for spicier poblanos or Anaheim chiles. It’s all good, and it will keep your side dish from becoming an afterthought!

Roasted Potatoes and Peppers with Rosemary

3 large Russet potatoes, scrubbed and cut into 1-inch chunks

2-3 bell peppers (green, red, or a mixture of each), seeded and sliced

1/2 yellow onion, sliced

1 sprig rosemary, needles picked and chopped

1-2 T grapeseed oil

1/2 t Hungarian sweet paprika

Salt and pepper to taste

Preheat oven to 425 degrees. Place potatoes, peppers, onion, and rosemary in a baking dish large enough for vegetables to spread out into a single layer. (Don’t crowd, or the vegetables won’t have a chance to crisp and brown.) Add oil and spices and toss evenly to coat.

Roast in the oven for 30 minutes or until potatoes are pierced easily with a fork. Stir once or twice during roasting.

Serves 4.

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posted on Sunday, October 31st, 2010 by altawrites Posted in Budget-Friendly,Dairy-Free,Gluten-Free,Grain-Free,Healthy Meals,Kid-Friendly,Quick and Easy,Refined Sugar-Free,Side Dishes,Vegan,Vegetables,Vegetarian 14 Comments