I know we have been sharing a lot lately about Thanksgiving, but I want to make sure that everyone has options. What may sound good to one person may not sound good to another. The gluten-free diet can make holiday meals more complicated, but that doesn’t mean it has to stress you out. Additionally, sometimes instead of trying to duplicate a family favorite gluten-free, it may be best to try a new dish out and create new traditions. Not only can this new dish be gluten-free and taste great, but perhaps it can be healthier, too!
Blue Diamond crackers are very good and make great appetizers. Swap high-fat deep fried apps for simple, seasonal and unique tastes. “It’s all about the Ultimate Gluten Free Cracker: Set out some dips with flavorful crackers and add a plate of vegetables, olives and pickles too. “
Artisan Nut Thins – Gluten Free Crackers (can be used for stuffing too!) Serve dips or veggies with an all-natural, gluten free cracker.
Artisan Nut Thins are made from brown rice, almonds and seeds and available in Multi-Seeds, Flax or Sesame Seed flavors.
Avocado & Bean Dip
Ingredients
1 (14-ounce) can kidney beans, rinsed and drained, divided
1 (14-ounce) can chickpeas, rinsed and drained, divided
2 avocados, peeled, pitted and diced
1/2 cup finely chopped red onion
1/2 cup slivered almonds, roasted (roasting instructions)
1/4 cup olive oil
3 tablespoons soy-based “sour cream”
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
Hot sauce to taste
Directions
Combine about half of kidney beans and about half of chickpeas in a food processor or blender, and pulse until mashed but still chunky. Combine the rest of the ingredients with the bean mixture above until well mixed.
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Thanksgiving side dishes can be full of butter, sour cream, etc. Try serving this gluten-free, tangy quinoa dish to impress your guests.
ORANGE CRANBERRY QUINOA SALAD
Created by: Carol Kicinski
INGREDIENTS
1 cup pre-rinsed quinoa
1/2 teaspoon kosher salt
11/2 cups water
2 Tablespoons San-J Orange Sauce
3 Tablespoons olive oil
1/2 cup roasted and salted pistachios, roughly chopped
1/2 cup dried cranberries, roughly chopped
1/4 cup red onion, finely diced
2 Tablespoons fresh mint leaves, chopped
1/2 teaspoon freshly ground black pepper
The Gluten Free recipes that appear in this website incorporate a variety of San-J’s products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.
INSTRUCTIONS
Combine the quinoa, salt, and water in a saucepan. Bring to a boil, cover the pan, lower the heat and simmer until all the liquid is absorbed, 10 – 15 minutes. Remove from heat and let sit for 5 minutes. Fluff with a fork and let cool.
Whisk together the San-J Orange Sauce and olive oil. Add the quinoa along with the pistachios, cranberries, red onion, mint, and pepper. Stir to combine.
Serve at room temperature.
Serves 4
Last, but not least, try a new, healthy twist on gravy with these suggestions from San-J:
GRAVY (All Natural and Gluten Free): Swap high-fat gravy with a lighter tasting gravy filled with seasonal flavors
Orange Cranberry Gravy: From the Quinoa recipe, take advantage of the ingredients to create your gluten-free gravy!
Recipe: It’s easy – In a pot add cranberries (1 – 12 ounce bag fresh or frozen), 1 cup gluten free chicken stock, 1 cup San J Gluten Free Orange Sauce, and 3 tablespoons of sugar. Cook over medium-high heat until the cranberries pop and the sauce is reduced by half, about 7 minutes.
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We always recommend trying a recipe out before the big day. This isn’t just to make sure that it tastes good and you actually like the dish, but so you know what to expect in terms of time needed to prepare the dish.
You are reading Gluten-Free Thanksgiving Swaps. This post is the property of Celiac-Disease.com © 2013.