As the holiday season has fallen upon us, family and friend gatherings are becoming more and more frequent. Whether you’re holding a party at your house or going over to a friend’s or family’s and need to bring a side dish these are two super simple and tasty recipes. Also, both side dishes are gluten, dairy, and soy-free.
- 5 medium sweet potatoes
- ¾ cup unsweetened almond milk
- 2 Tablespoons brown sugar
- 2 Tablespoons butter (I used dairy-free Earth Balance the soy free version)
- 1 Tablespoon of cinnamon
- Salt and pepper to taste
- 2 cups glazed/candied walnuts
- Peel 5 medium sized sweet potatoes.
- Chop the sweet potatoes into cubes.
- Place in a pot, add water, and bring to a boil.
- Reduce heat and simmer until fork tender, approximately 10 minutes.
- Set the oven to 350 F.
- Drain the sweet potatoes.
- Let the sweet potatoes cool for 5 minutes.
- Using a potato masher, mash the potatoes until smooth.
- Add and mix in the almond milk, brown sugar, butter, cinnamon, and salt and pepper.
- Spread the mixture into a casserole dish.
- Either using a food processor or a plastic bag, mash up the glazed walnuts.
- Spread the glazed walnuts in a thin layer over the sweet potato.
- Bake for 25 minutes.
- Let cool for 5 minutes.
Kale and Cherry (or cranberry!) Salad with Lemon Thyme Balsamic Dressing
Okay, I know, cherries are not in season, but cranberries are and this salad would work great with cranberries, however I am allergic. So, I created a recipe that could be kept as is or could be modified by changing the cherries to cranberries.
Kale and Cherry Salad
- 1 bunch of kale (I used red kale)
- 2 cups frozen cherries (cranberries would work just as well in this recipe)
- ¼ cup pine nuts
Lemon Thyme Balsamic Dressing
- ½ of one shallot minced
- 1 clove of garlic minced
- 2 sprigs of fresh thyme
- The juice and zest of one lemon.
- White balsamic vinegar
- Olive oil
- Measure out 2 cups of frozen cherries and let thaw out.
- Destem the kale by placing your hand around the stem and moving it in a upward motion tearing off the leaf.
- Roll the kale into a cigar shape and chiffonade (cut into strips).
- Place the kale in a strainer, wash, and pat dry. You may also use a lettuce spinner for this step if you have one.
- Mince ½ of one shallot and a clove of garlic.
- Destem the thyme.
- Place the shallot, garlic, and thyme into a bowl.
- Zest one lemon into the bowl and then cut in half and squeeze out the juice from both halves.
- Add the white balsamic vinegar and olive oil.
- Add salt and pepper for taste.
- Place the kale into a salad bowl.
- Chop the thawed cherries into halves and add to the kale.
- Add the pine nuts.
- Pour in ¾ of the dressing mixture (you can add more or less, depending on how dressed you like your salad).