Today’s post will share a couple of classic Thanksgiving recipes made the gluten-free way. Just because something is gluten-free doesn’t mean it is taste-free, right? Whether you are hosting Thanksgiving dinner or bringing a dish to share, these are sure to please. Both recipes come to us courtesy of Ancient Harvest. If you are unfamiliar with Ancient Harvest, they manufacture great tasting, non-GMO, organic, gluten-free foods.
Green Bean Casserole
- 3 tablespoons olive oil, divided
- 1 medium sweet onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, chopped
- 1 (8 oz) can sliced water chestnuts, drained
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon dried thyme
- ½ cup low-fat milk*
- ¼ cup white wine
- 2 tablespoons Ancient Harvest™ quinoa flour
- 1 pound fresh green beans, trimmed and sliced, or frozen green beans, (about 4 cups)
- 1 cup plain yogurt*
- 3/4 cup Ancient Harvest™ quinoa flakes
- 2/3 cup sliced almonds
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- *Optional ⅓ cup grated parmesan cheese
1. Preheat oven to 400°F. Coat a 2 1/2-quart baking dish with cooking spray.
2. Heat 1 tablespoon oil in a large saucepan over medium heat. Add diced onion, garlic, mushrooms, water chestnuts, thyme, salt and pepper. Saute 5 minutes.
3. Add milk, wine, and quinoa flour. Bring to a simmer, stirring constantly to prevent clumping.
4. Add green beans and cook, stirring, until heated through, 3-4 minutes.
5. Remove from heat and stir in yogurt. Transfer to the prepared baking dish.
6. Combine remaining tablespoon olive oil, quinoa flakes, paprika, garlic powder and cheese if using in a shallow dish. Sprinkle topping over the casserole.
7. Bake the casserole until bubbling, about 15 minutes. Let cool for 5 minutes before serving.
8. *To make vegan, substitute almond milk and plain, unsweetened coconut milk yogurt for low-fat milk and yogurt; omit cheese.
Sweet Potato Casserole with Quinoa Pecan Topping
For the potatoes:
- 2 pounds sweet potatoes (3- 4 medium)
- ¼ cup pure maple syrup
- ¼ cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- dash salt
For the topping:
- ½ cup Ancient Harvest™ quinoa flakes
- 1 tablespoon packed brown sugar
- ½ cup finely chopped pecans
- ¼ teaspoon ground cinnamon
- 1 tablespoon melted butter or coconut oil
1. Preheat oven to 400 degrees F. Prepare an 8-inch square baking dish with cooking spray.
2. Scrub sweet potatoes puncture with a fork. Place potatoes on a baking sheet lined with foil and bake for approximately one hour, or until soft. Allow potatoes to cool, 5 minutes.
3. Cut open potatoes and discard the skin. Place potatoes in a large bowl and add in maple syrup, milk, vanilla, egg, salt and spices. Beat until smooth with an electric mixer. Pour into prepared baking pan.
4. To prepare topping: Mix the quinoa flakes, brown sugar, pecans and cinnamon in a bowl. Use a fork to stir in the melted butter. Sprinkle evenly over the potato mixture. Bake 40-45 minutes. Serve warm.
You can find Ancient Harvest products in natural food and grocery stores nationwide.