First off, happy holidays to you all. May you find peace and joy and warmth and nourishment in this season where it’s all too easy to get stressed and worn.
Holiday cooking is thorny for many of us. It has been for me ever since I went veggie. Holiday rituals are some of the only ones my family has, and I don’t want to feel outside that ritual. Hurrying to finish my special dish on time with everything else in a bustling kitchen can be frustrating. Now that I’m gluten-free as well, many of the simplest option for a veggie holiday are not available to me. Tofurky and other meat substitutes contain mostly gluten.
Chandra at Post Punk Kitchen mentions some friends visiting that can’t have gluten or soy! I look forward to seeing her amazing concoctions, which she’ll post after Thursday’s fete. In that same post, she gives other amazing spreads and dishes, many of which are gluten-free or can be made so. WARNING: there is little room for laziness in this sort of cooking. This is in the vein of kickass foodgeek chefery. Come on, you know you’ve got a streak of that somewhere. Pwn that millet, baby.
Here’s an entire gluten-free holiday meal! (Except for gingerbread cupcakes, which could be adapted!): Pear and Endive Salad with Maple Candied Pecans, Porcini Wild Rice Soup, Fresh Autumn Rice Paper Rolls with Butternut Squash, and Pumpkin Seed-Crusted Tofu with Baked Pumpkin and Cranberry Relish. Prep guide included as well.
Here’s some Cornbread Stuffing With Pears and Pecans.
You can have Roasted Butternut Squash and Roasted Brussels Sprouts, which both sound delicious.
The Chili Pumpkin Cranberry Risotto with Spicy Toasted Pumpkin Seeds sounds om nom.
And the one that sounds like the most fun to me: Latkes for Hannukah!
Elsewhere, the Gluten-Free Blog has this post about the holidays, which includes a slew of bread and baking recipes, and the most scrumptious looking Stuffed Portabella Mushrooms. I’m dying to try that, just as soon as I figure out with to do with the prosciutto. Just drop it? Or substitute something? What do you think?
To be posted later: our actual, much lazier yet still perky menu for Gabe’s grandma’s house, which includes mushroom and lentil stew, potato salad, and fudge. First, there is much cooking to do.
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