Winter Holidays: Celebrating Gluten-Free

Celebrating gluten-free in style.

Looking for inspiration and recipes for your gluten-free Christmas breakfast? Winter solstice brunch with friends? Vegan Hanukkah guests? A romantic New Year's Eve? Some simple winter comfort food?

Here is my collection of holiday favorites. Browse gluten-free recipes (most are dairy-free as well) and create your own winter holiday menu. Celebrate gluten-freestyle.

With love.

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Snowy Lemon Cookies

Light and lemony cookies for the holidays.

It is a strange thing. To write about the future, imagining Christmas (and lemon cookies) in Connecticut from a hot, bright, sunlit apartment here in Los Angeles. Such is the blogging life- often a life lived forward, imagining the new.

By now (as you read this) we are on the East Coast, sleeping on a blow-up mattress in our barn studio loft, waiting for the cross-country movers to arrive with our bed, our dishes, our books.

I imagine we are scrambling eggs in the skillet I packed. We are shopping for a used car. One that won't slide sideways in the snow (remember the Honda Fit in New Mexico snow?). We are stocking up on Udi's bread at our village market. Driving up to Great Barrington for the best cup of coffee since our honeymoon in Italy- at Fuel.

I sent ahead a winter coat. Warm boots. A cozy aviator hat (faux fur lined) with puppy-like ear flaps (oddly, bought in Studio City on a ninety-degree day). I imagine I am shivering more than I do in Hollywood. I imagine I am still tired and mildly dyslexic from the red-eye flight on Thanksgiving night.

I imagine I am happy.

And drinking in the pine scented air by the lake. Snapping iPhone pics of brambles by the river. Buying a waterproof map of local hiking trails at the general store. Boiling water for my favorite ginger tea.

And wishing I had some of these Snowy Lemon Cookies.


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10 Vegetarian Christmas Recipes

Here are a hand-picked few of my favorite gluten-free vegetarian recipes.

Winter Solstice has blessed us with a turning point. Daylight now grows longer inch by inch. Or is that minute by wintry minute? In spirit, I suspect, it is both. Christmas is almost here, and the season celebrating rebirth, light, and sliding into credit card debt is in full swing. Carolers are caroling. Gift wrappers are gift wrapping. Egg noggers are nogging. The shiny New Year crouches right around the corner.

And recipes are flooding my in-box for... ham. Roast beef. Rack of lamb. Wait a duck fat glistening minute, here.

Where are the vegetarian Christmas recipes?

I can't be the only person not forking a slab of meat on Christmas day. I can't be the single solitary soul who doesn't treasure bacon fat like it's a princess tiara. I'm not alone in my imaginings of a fresh and lively meatless Christmas dinner--- am I?

Okay. Okay. I get it. I honestly do. I realize I'm in the minority here. That to most folks celebrating the winter holidays in all their myriad and nuanced diversity, meat is the centerpiece of celebration. I acknowledge that. I even accept that. Just because I've been a vegetarian 78% of my life doesn't mean I bury my head in the sand of denial. I cope. I deal.

I go with the flow.

But just so you know? The UN thinks vegetarianism is not only a cool idea, it may be necessary to save the planet. So here's ten of my favorite vegetarian and vegan recipes for Christmas. With love.


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Gluten-Free Gingersnaps Recipe

Gluten-free gingersnaps- a classic holiday cookie.

This time of year simply begs for gingersnaps- the classic and humble cookie that tastes old fashioned and elegant and post new wave all at once. A subtle, spicy, gingery bite that snaps with a crunch to awaken satiated taste buds soaked in a holiday sea of egg nog, cheese logs and peanut butter balls. Fancy cookies, these are not. Slathered with green icing and star sprinkles? Not exactly. Though, you could, I suppose. Slather these. And sprinkle with abandon. If you're of a mindset that more is more, and nurture not the minimalist mantra of Less.

The choice is yours.

Go old fashioned and let the gingersnap goodness tingle on its own.

Or go wild.

And get your frosting on.

It's your party.


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A Trio of Tasty Turkey Recipes- Gluten-Free

Here are three delicious ways to use up leftover gluten-free turkey. One retro classic, Tetrazzini style, with brown rice noodles. One fabulous southwestern style enchilada recipe that has leftover turkey flirting with sweet potatoes. And last but always fabulous, our easy family favorite- turkey nachos with jalapenos and blue corn chips.

Gluten-free turkey tetrazzini- a retro classic, updated.

Jazzed Up Gluten-Free Turkey Tetrazzini Recipe

Here's my unconventional dairy-free version of a retro sixties classic. Gluten-free spaghetti makes fabulous tetrazzini.

Ingredients:

For the filling:

A dash of olive oil, as needed
1 medium sweet onion, diced
4 cloves of garlic, chopped
2 medium carrots, cut into julienne strips (thin sticks)
1/2 cup chopped celery
1/2 lb. sliced mushrooms (I used baby Bella)
12 oz. gluten-free linguini or spaghetti cooked to al dente (still firm), rinsed, drained
3 cups hand-torn cooked free-range organic turkey pieces
A squeeze of fresh lemon juice
Sea salt and ground pepper, to taste

For the sauce:

4 tablespoons olive oil
4 tablespoons sweet rice flour
2 cups non-dairy rice or soy milk (or milk)
1 1/2 cups gluten-free chicken broth
Optional- 1 tablespoon nutritional yeast, for flavor
1/4 cup dry sherry or white wine (may omit)
1 teaspoon tarragon or parsley
Sea salt and ground pepper or paprika, to taste

For the crumb topping:

2 cups Crunchy Gluten-Free Bread Crumbs (tossed in olive oil or melted vegan margarine)

1 teaspoon French herbs- or parsley

Instructions:

Preheat oven to 350ºF. Lightly grease or spray a 10x13-inch baking dish or deep casserole.

Heat a dash of olive oil in a large skillet and lightly saute the onion, garlic, carrots, celery, and mushrooms till tender; set aside.

Arrange the cooked spaghetti in the baking dish.

Toss the turkey pieces in a squeeze of fresh lemon juice and season with a little sea salt and pepper.

Add the skillet veggies to the noodles in the baking dish.

Make your sauce:

In a saucepan, heat the olive oil and add the flour; stir to make a paste; briefly stir over heat for about three minutes- to cook out the "flour" flavor. Slowly add a cup of the rice milk and continue stirring until it starts to thicken; add the second cup of rice milk, heat and stir till thickened. I like to use a whisk at this point.

If you are using the nutritional yeast, you can add it in and whisk to combine. Add the broth. Continue to heat gently for another five to seven minutes, stirring often. Add the sherry, tarragon and a dash of sea salt and pepper, to taste. In fact- taste test. If it needs a flavor boost, add a pinch more salt, a dash of herbs or sherry. You can also add a dash of nutmeg or mustard if you like.

Pour the sauce over the veggies and noodles and use a fork to shimmy the goodies so that the sauce seeps in and around- this keeps everything moist and happy.

Top with the Crunchy Golden GF Bread Crumbs. (I like to place a few of the mushroom slices on the top, too- I think it looks pretty.)

Bake in the center of a preheated oven for 40 to 45 minutes, until piping hot and bubbling.

To be totally retro, serve with green beans sprinkled with slivered almonds.

Serves 4 to 6.

Recipe Source: thanksgivingrecipes-1st.blogspot.com

These turkey enchiladas are tasty and gluten-free.

Holiday Turkey Enchiladas Recipe- Gluten-Free

You will love these super easy enchiladas featuring torn pieces of tender free-range chicken, lime juice, chunks of sweet pineapple, and spicy salsa. Espeically after Thanksgiving, when all the traditional Pilgrim-inspired foods have shared their hand-holding moment in the fast fading sun.

Ingredients:

3 cups of your favorite salsa- spicy or mild

4-5 cups of cooked free-range organic turkey, hand torn or shredded

Juice from one fresh lime

2-4 tablespoons sour cream- light or regular or vegan for dairy-free

Sea salt and ground pepper

Pinch of cumin

Light olive oil, as needed

12 corn tortillas

1 cup diced pineapple

2 4-oz. cans chopped green chiles, drained

2 cups shredded Jalapeño Jack cheese- or vegan Jack for non-dairy

Hot red pepper flakes, to taste

Instructions:

Preheat oven to 350ºF.

Pour about a half cup of salsa into the bottom a large lightly oiled 10x13" baking dish- or use two smaller pans, for six enchiladas each.

Place the torn turkey pieces into a bowl and squeeze lime juice all over the cooked turkey; add enough sour cream to moisten; stir; season with sea salt and pepper, and cumin; toss well to coat.

Heat a dash of olive oil in a skillet, and heat one corn tortilla until softened, turning it over once to coat with oil. Place the tortilla into the sauced baking dish; fill with 1/12 of the turkey pieces, and roll up seam side down, placing it at the far end of the dish. Repeat for the remaining tortillas, adding more oil, if needed.

Pour the remaining salsa over the rolled tortillas. Top with the diced pineapple, then the green chiles. Sprinkle with cheese and red pepper flakes.

Bake in a 350 degree F. oven until the enchiladas are bubbling and heated through, about 30 minutes.

Check out my tasty homemade green chile sauce recipe here.

Serves 6

Recipe Source: thanksgivingrecipes-1st.blogspot.com

Gluten-free nachos, Baby.

Gluten-Free Turkey Nachos

Here's a non-conventional way to use up cruelty-free turkey leftovers Santa Fe style. Use a combo of organic blue and yellow corn chips and scatter on lots of sliced pickled jalapeños. It's an unbeatable combination.

Ingredients:

3 heaping cups organic blue corn tortilla chips

3 heaping cups organic yellow corn tortilla chips

Extra virgin olive oil

2 cups hand torn cooked free-range organic turkey pieces

4 oz. Cheddar or Jack cheese, shredded- use vegan cheese for dairy-free

A big handful of organic sweet grape tomatoes, halved

3-4 tablespoons chopped pickled jalapenos- or use chopped mild green chiles

A sprinkle of good chili powder or chipotle powder, to taste

Chopped fresh cilantro, if desired

Instructions:

Preheat the oven to 425ºF. Line a large roasting pan with foil or parchment paper.

Layer the blue and yellow corn tortilla chips in the bottom of the lined pan; drizzle with some extra virgin olive oil and hand toss to coat evenly.

Scatter the turkey pieces on top of the corn chips. Sprinkle with half of the shredded cheese. Layer the tomatoes, jalapeños, and the remaining shredded cheese. Believe it or not, drizzle a little more olive oil all over the the nachos. Add a dusting of spices, to taste, and chopped cilantro, if desired.

Bake in a hot oven for about seven to ten minutes, or so, until the cheese has melted and the nachos are happy and sizzling. You can even be post-holiday decadent and serve these nachos right from the roasting pan. Okay, I admit it. We're casual here.

We eat nachos right out of the pan- with our fingers.

Serves 4.

Recipe Source: thanksgivingrecipes-1st.blogspot.com

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Gluten-Free Dairy-Free Holiday Tips

Getting through the holidays gluten and dairy free can be tough. Let me tell ya. But then, the holidays were always a challenge for me because I was mostly vegetarian for decades (meaning ovo-lacto vegetarian and sometimes vegan). In truth, Gentle Reader, my holiday foods have often tended, shall we say, to be a tad different from mainstream holiday fare.

Being the wild and free goddess-in-training I was back in those golden zen-kissed crunchy pre-celiac days, I learned early on how to tweak traditional recipes and reinvent old favorites- like using coconut milk as a vegan (non-dairy) sub in whipped sweet potatoes (everyone loved this!) and subbing butter and cream with vegetable broth and crushed roasted garlic in fluffy smashed potatoes. No one missed the animal fat (unless they were just being polite).

My stuffing back then (baked as a casserole) was naturally gluten-free. I used cubes of toasted cornbread tossed with a skillet of softened onions, celery, chopped apple and cranberries seasoned with a touch of curry- then moistened with broth and baked till golden- sometimes with pine nuts or pecans on top.

Instead of serving green beans swimming in canned mushroom soup (because I never- and I mean, never- got the appeal of that goopy combination) I roasted fresh green beans in sea salt and balsamic vinegar- just until tender-crisp. Or did this simple but elegant recipe with pomegranate glaze.

Lucky for me, I enjoyed thinking "outside the box". And in my vegan years- not once- did I make a turkey out of tofu.

Who needs tofurky when you have Sweet Potato Black Bean Enchiladas?

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