Ingredients:

• 1/2 cup Thai Kitchen Coconut Milk
• 3 cloves garlic
• 2 teaspoons Thai Kitchen Red Curry Paste
• 1 teaspoon salt
• 4 to 6 Japanese eggplants, cut lengthwise into 1/4-inch thick slices
• Thai Kitchen Peanut Satay Sauce

Directions:

1. Place coconut milk, garlic, red curry paste and salt in blender or food processor; cover. Process until smooth. Place eggplant in shallow dish. Pour curry paste mixture over top; turn to coat. Cover.

2. Refrigerate 4 hours or overnight.

3. Broil eggplant 2 to 3 minutes per side or until browned and tender. Serve with Peanut Satay Sauce.

For more Asian-inspired
gluten-free
recipes, see NFCA’s Thai Kitchen Gluten-Free Recipe Box.

Makes one 9 x 13 dish.

Prep Time: 40-50 minutes
Baking Time: 15-20 minutes

[Click on the photo to watch a video of this recipe.]

Ingredients:

• 1 loaf Rudi’s Gluten-Free Multigrain Bread
• ¼ cup olive oil
• 1 whole yellow onion, chopped
• 1 bulb fennel, chopped
• 2 garlic cloves, minced
• 4 tablespoons sage, minced
• ~1 pound Cremini mushrooms, chopped
• salt and pepper
• 1 ½ cup veggie stock (homemade is always better)
• 2 eggs
• ½ cup chopped hazelnuts

Directions:

1. Preheat your oven to 250 degrees.

2. Cut the loaf of bread into rough cubes, anywhere from ½ inch to ¾ inch pieces. Spread the bread cubes over a cookie sheet and toast them in the oven for 10-15 minutes, or until they’re light brown and slightly crisp on the outside.

3. Set the bread aside and turn the oven temperature up to 350 degrees.

4. Heat the oil in a sauté pan over medium heat and cook the onion, fennel, and garlic until they’re slightly translucent, about 5-7 minutes.

5. Add the sage and mushrooms and cook everything down for 10 minutes, or until the veggies are ~50% of their original volume. Season everything with salt and pepper as you go along and taste, taste, taste.

6. Put the bread cubes in a large bowl and mix in the cooked veggie mixture. Make sure you mix everything well, no giant pockets of bread or veggies hanging out on their own.

7. Pour the veggie stock and two eggs (unscrambled) over the bread mixture and stir everything one more time. You want it to be moist but not mushy, the egg should coat everything (it will help the stuffing set in the dish).

8. Spread the stuffing into a 9 x 13 dish and sprinkle the hazelnuts over the entire casserole.

9. Bake the stuffing for 15-20 minutes, or until the bread is nicely toasted on top and moist in the middle. The nuts on top will toast as the stuffing bakes and release their most Thanksgiving-y aroma into your house.

10. Get a spoon, a turkey and a bib. It’s Thanksgiving.

For more family friendly gluten-free recipes, see Rudi’s Gluten-Free Recipe Box.

Serves 6 to 8.

Prep time: 10 minutes

Ingredients:

• 2 cups cooked pumpkin (fresh or canned)
• 12 oz. package of extra firm tofu, drained
• ½ cup maple syrup
• ¼ cup coconut milk
• 1 tbsp vanilla
• 1 tsp cinnamon
• dash of sea salt

For more recipes, see NFCA’s Gluten-Free Holiday Recipe Box.

Serves 4

Ingredients:

Gnocchi

• 1 ¼ lbs. day old mashed potatoes (recipe below)
• ½ cup tapioca flour
• 2 tablespoons millet flour
• 1 tablespoon guar gum
• 2 egg yolks
• ¼ teaspoon ground white pepper
• salt to taste

For the mashed potatoes

• 4 medium sized Yukon gold potatoes
• 1 teaspoon kosher salt
• 3 tablespoons cultured butter
• ¼ – ½ cup 2% milk
• salt to taste

Directions:

1. Peel and cube your potatoes and then bring them to a boil in a 4 quart pan with the salt. Boil until fork tender. Drain the potatoes and then return them to the pot. Add the butter and milk and mash until there are no longer any lumps. The potatoes should be very thick. Salt to taste. Refrigerate overnight in a glass bowl covered with cellophane.

2. The next day, in a 9″ x 13″ sheet pan, flatten the mashed potatoes with a fork, spreading them out evenly. Mash in the yolks and the pepper. Whisk flours together in a separate bowl. In tablespoon increments, sprinkle the flour over the potatoes and work in with the fork. By the third addition, you should be kneading the dough by hand. Season the dough to taste with salt.

3. Dust the counter with more flour and knead the dough to smooth and is not sticking whatsoever. You will have left over flour, so reserve for another batch. Divide the dough into fourths and then roll into ropes about a foot long (12”) and ½ inch wide. Cut each rope into equal sized segments and then roll each segment into a ball. Press each ball in the with your thumb. Repeat until all the gnocchi are formed. Cook immediately or cover tightly and refrigerate for up to 1 day before using. Freeze in an airtight container for up to 3 weeks.

Brown Butter Emulsion:

• 1 stick of salted butter
• ½ cup water

Melt the butter in a saucepan. The moment you can no longer see any milk fats, begin swirling the pan over the flame to brown the butter. The moment you see brown flecks over the bottom of the pan, add the water and remove from the heat. Blend with a wand mixer until emulsified. Pour over gnocchi and serve with Parmesan and fresh sage.

Photo credit: Knoxy

For more elegant gluten-free recipes, see NFCA’s Seasonal Gluten-Free Recipe Box.

Makes 1 cup

Ingredients:

• 6 cups water
• 1 teaspoon salt
• 1/4 pound Japanese eggplant (or any eggplant), peeled and diced
• 1 lime
• 1 shallot, sliced
• 2 cloves garlic, crushed
• 3 tablespoons Thai Kitchen Sweet Red Chili Sauce

Directions:

1. Bring water and salt to boil in medium saucepan. Add eggplant; cook 8 minutes or until tender. Drain well.

2. Grate 1 teaspoon lime peel from lime, then juice the lime. Place eggplant, lime peel and juice, shallot, garlic and chili sauce in food processor or blender; cover. Process until smooth. Season to taste with additional lime juice and salt.

3. Serve with sliced vegetables and gluten-free crackers.

For more Asian-inspired gluten-free recipes, see our Thai Kitchen Gluten-Free Recipe Box.

Prep. Time: 30 minutes soaking cashews, 5 minutes to blend
Makes approximately 1 pint.

[For a video demonstration of this recipe, click on the image below.]

Ingredients:

• 1 cup cashews, soaked in water for 30 minutes
• 1 cup coconut cream (Let can of coconut milk settle, then skim cream from the top. It should be thick.)
• 3 tablespoons honey
• 2 teaspoons cinnamon
• pinch of salt

Directions:

1. Place all ingredients in blender. Blend until smooth.

2. Spread on a slice of Rudi’s Gluten-Free Cinnamon Raisin Bread. Eat it.

For more gluten-free and family friendly meal ideas, visit Rudi’s Gluten-Free Recipe Box on beyondceliac.org.

Ingredients:

• 1 bag (12 ounces) frozen corn
• 1 cup chopped red bell pepper
• 1/2 cup finely chopped red onion
• 1/4 cup finely chopped fresh cilantro
• 3 tablespoons lime juice
• 1 to 2 tablespoons Thai Kitchen Spicy Thai Chili Sauce
• 1 to 2 tablespoons sugar

Directions:

1. Bring saucepan of water to boil on high heat. Add corn; cook 2 to 3 minutes or until heated through. Drain well.

2. Place corn in large bowl. Add bell pepper, red onion and cilantro; toss well. Mix lime juice, chili sauce and sugar in small bowl until sugar is dissolved. Pour over the corn; toss well. Let stand at least 1 hour to allow flavors to blend.

For more Asian-inspired gluten-free recipes, visit the Thai Kitchen Recipe Box on beyondceliac.org.