They’ll be giving thanks for this food!

If you’re gluten-intolerant, have celiac disease or are vegan or vegetarian, the holidays can be particularly difficult, especially if you’re the only one in your family or group in that category.  This year we’re spending Thanksgiving with friends, one of whom is gluten-intolerant.  Since our usual entree is homemade ravioli (here’s the recipe but the pictures have mysteriously disappeared…https://sustainabilitea.wordpress.com/2012/06/25/cooking-classes-and-ravioli/with walnut sauce) with walnut sauce (also picture-less…https://sustainabilitea.wordpress.com/2012/06/26/after-youve-made-ravioli-make-the-ravioli/), that won’t fly, unless I make gluten-free pasta, which I may do.  So when I saw the Seasonal Fall Flavors cooking class being offered at Mustard Seed Market and Cafe in Solon, Ohio, (http://www.mustardseedmarket.com/index.html), I signed up right away, figuring I might find some great-tasting recipes with which to impress everyone.

The class was taught by  Dr. Smith Brustoski, ND, http://www.naturecurehealthandwellness.com/index.html/ who not only made four dishes for us to try, but gave us a handout filled with these recipes (plus two more) and lots of information on eating to prevent and cure disease as well. While we were eating, she treated us to a long, informative lecture on healthy eating.

The first recipe was Spiced Pumpkin Pie, a delicious vegan, gluten-free recipe with a nut crust.  The recipe is from The Whole Life Nutrition Cookbook and had the same consistency as any other pumpkin pie.  The pecans around the edge add a professional look.

Wild Rice Stuffing, adapted from a recipe from The Whole Life Nutrition Kitchen, was tasty as well as nutritious and works with or without turkey.  If you have vegan or vegetarian guests, cook some stuffing outside the turkey so they can enjoy it, too.

Dr. Brustoski said that the Gluten-Free Pumpkin Quinoa Cornbread, from http://www.NourishingMeals.com, is a favorite of her father, who isn’t a vegan or into gluten-free cooking.

However, my favorite was Sweet Potato Salad with Rosemary Honey Vinaigrette, a recipe that originally came from Mustard Seed Market many years ago.  Here’s the recipe.  Make it soon and make it often. It’s easy to make, tastes great, is super nutritious, and the only thing that takes a bit of time is baking the sweet potatoes.  And if you’re ever in NE Ohio, be sure to stop in Solon or Akron to visit Mustard Seed Market and Cafe.  By the time you visit, there may be more stores, so check online.

Sweet Potato Salad with Rosemary Honey Vinaigrette

Makes 6 servings

4 1/2 c. peeled, cubed sweet potato

6 T. safflower or sunflower oil (“high heat oils” that can be safely used at temperatures over 350 degrees)

1/4 c. (raw) honey

3 T. apple cider vinegar

2 T. chopped fresh rosemary

2 garlic cloves, minced

1/2 t. sea salt

1/2 t. freshly ground black pepper

Toss together sweet potato and 3 T. of the oil in a baking pan.  Bake at 450 degrees F for 35 min. or until tender.

Whisk together remaining 3 T. oil and all other ingredients in a large bowl.  Add sweet potato once cooled.  Toss well.  Let sit to marinate.

Our substantial “tasting” meal:

I’d like to close with a picture of my piece of the pie (so to speak), but I have to admit I forgot to take one because I ate the pie too quickly.  Whoops!  It was very tasty, although I personally wasn’t enamored of the crust, which seemed too salty.  However, many of the other people in the class said they loved the crust.  I think I’ll make mine crustless or perhaps try a gluten-free graham cracker crust.  Either way, I’m sure my contributions to the Thanksgiving table will not only be appreciated but healthy and delicious.  Hard to beat that!