Two Seasonal Side Dishes

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.

 

 

Sweet Potato Casserole

Serves: 6

• 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

Directions

1. Peel 5 medium sized sweet potatoes.
2. Chop the sweet potatoes into cubes.
3. Place in a pot, add water, and bring to a boil.
4. Reduce heat and simmer until fork tender, approximately 10 minutes.
5. Set the oven to 350 F.
6. Drain the sweet potatoes.
7. Let the sweet potatoes cool for 5 minutes.
8. Using a potato masher, mash the potatoes until smooth.
9. Add and mix in the almond milk, brown sugar, butter, cinnamon, and salt and pepper.
10. Spread the mixture into a casserole dish.
11. Either using a food processor or a plastic bag, mash up the glazed walnuts.
12. Spread the glazed walnuts in a thin layer over the sweet potato.
13. Bake for 25 minutes.
14. Let cool for 5 minutes.
15. Enjoy!

 

 

Kale and Cherry (or cranberry!) Salad with Lemon Thyme Balsamic Dressing

Serves: 4

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

Directions

1. Measure out 2 cups of frozen cherries and let thaw out.
2. Destem the kale by placing your hand around the stem and moving it in a upward motion tearing off the leaf.
3. Roll the kale into a cigar shape and chiffonade (cut into strips).
4. Place the kale in a strainer, wash, and pat dry. You may also use a lettuce spinner for this step if you have one.
5. Mince ½ of one shallot and a clove of garlic.
6. Destem the thyme.
7. Place the shallot, garlic, and thyme into a bowl.
8. Zest one lemon into the bowl and then cut in half and squeeze out the juice from both halves.
9. Add the white balsamic vinegar and olive oil.
10. Add salt and pepper for taste.
11.  Place the kale into a salad bowl.
12. Chop the thawed cherries into halves and add to the kale.
13. Add the pine nuts.
14. Pour in ¾ of the dressing mixture (you can add more or less, depending on how dressed you like your salad).
15. Enjoy!