gluten free dairy free soy free recipes
Hope you all had a wonderful Thanksgiving holiday!
I find Thanksgiving day always seems to get a bit tense in the last hour before getting everything on the table. Timing all the dishes to come out at once, last minute prep, and everyone coming into the kitchen asking the age old question “Is it ready yet?” or poking their fingers in the pies, hoping to get a sneak-preview taste. Spotted!
This adapted dessert recipe, from the Williams Sonoma Thanksgiving 2014 Catalog, will leave a lasting impression on you. A cake that has the warm seasonal flavors of fall: pumpkin, ginger, cinnamon, and pumpkin spice.
Okay, I need to stop for a minute because I have to tell you some exciting news! Once a Month Meals featured my blog as Blog Partner Spotlight today (see story here)!!!
I know I say this every year but I cannot believe Thanksgiving is almost here. Yikes! Not just because of all the preparing for the holiday — which is my favorite, and always cook way more selections for the table than I need to — but because it means Chanukah will be here soon, then Christmas, then New Year’s, then 2015!
With all there is to do when planning and preparing a Thanksgiving meal, it can be a daunting, stressful experience for some. I get it. My next adapted recipe from the Williams Sonoma catalog is an easy, no bake cheesecake.
Because when you do go to the town bakery, or the health food store looking for something delicious that’s gluten free, dairy free, AND soy free … well there usually isn’t anything. And then add egg free or vegan to the mix, and your chances of finding a tasty prepared dessert are slim to none. And if there is a cake or pie, it usually costs a small fortune. Some rural areas don’t even know what gluten free is – I’ve gone through that before when looking for a treat at a grocery store! Yes, really.
Who doesn’t love apple pie? Apple Pie is a family favorite, so when apple season comes around I’m usually making apple pie. A tedious project, but a fulfilling one with every bite due to our obsession with apple pie. As I was selecting which recipes to adapt while looking through the Williams Sonoma Thanksgiving Catalog (see my first post here, in case you missed it), the apple pie on page 26 was an obvious decision. I have never made one with pretty cutouts before. The catalog inspired me to do so. This is one of the desserts I will be serving this Thanksgiving, with pretty cutouts of course.
Here is the other adapted stuffing recipe from the catalog project. I had prepared, and stored in the freezer. It smelled amazing when I pulled it out of the oven.
You know I had to pick on it before it cooled. So … it has a mildly spicy, and smoky flavor, that tastes so yummy with sweetness of the cornbread. OMG. And add pepitas to the mix for a twist on the traditional. Yeah, Williams Sonoma knows flavor combinations. If you don’t like seeds in your stuffing I recommend chestnuts, or dried tart cherries. The pepitas do give it a nice flavor and are not overpowered by the chorizo at all. I strongly recommend you try this.
Here is my adapted recipe of the lovely focaccia mushroom leek stuffing from the Williams Sonoma Thanksgiving Catalog, on page 20. That I was tempted to nibble on, but decided to freeze it instead for our Thanksgiving meal.
I prepared two stuffing recipes. One for the carnivores with chorizo, and cornbread, and this one for the vegetarians with focaccia, mushrooms, and swiss chard for all the different dietary lifestyles in the family.
Though I gave myself a Williams Sonoma Catalog recipe project, I had to share this breakfast recipe that we had on Saturday (in between copycat recipe posts) using some homemade apple butter I prepared a couple of weeks ago. The little that was left had been eyeing me every time I open the fridge. Waiting for me to conjure up this apple raisin french toast recipe that has been sitting in my head.
Adapted Recipe from Clinton St. Baking Co. Cookbook – a Lower east Side, New York Restaurant
This apple butter will have you standing at the counter eating right out of the jar. That’s exactly what I did — just stood there taking in spoonful after spoonful. My goodness, the tartness from the granny smith and honey crisp apples had me drooling. Eventually, I did get some on my raisin bagel. A warm, toasted bagel with coconut butter and apple butter, that is.
Updated with notation on whether each ingredient is gluten or dairy.
There are so many everyday household products that contain gluten. So many. Things like price stickers, stamps, envelopes, medicine, vitamins, protein shakes, energy bars, even toothpaste. Although most stamps and envelopes are now gluten free, there are still some older brands that contain gluten (a call to the company can verify this). Soaps, shampoos, cosmetics, lip balms, children’s stickers, mouthwash, detergents, lotions, moisturizers, and sunscreens can also contain gluten. Manufacturers don’t always clearly label their products “gluten free” or “dairy free”, which is why we quickly need to become a label-reading aficionado! We love Acure shampoo, face wash, moisturizer, and scrubs. Himalaya or Epic Dental Toothpaste. Health Food stores carry allergen-free brands, but I find products to sometimes be cheaper on Amazon.com
