Enjoy the holiday with these gluten-free recipes, all of which are appropriate for your dysphagia diet. The yam can be baked the day before; the soups can also be made a day ahead, so on the big day, all you have to do is assemble and reheat.

Yam Spinach Strata

Roasted Red Pepper and Corn SoupTday 2013

Apple Crumble

Pumpkin Spice Bites

 

See previous posts for recipes for the Yam Spinach Strata and

Apple Crumble.

 

Roasted Red Pepper and Corn Soup

2 ears of corn or 2 cups fresh or frozen corn kernels

1/2 onion, chopped

1 Tbsp olive oil

1 clove garlic, minced

1/2 tsp cumin

1/4 tsp chili powder

1 1/2 cups vegetable broth

1/2 cup almond milk

1 roasted red pepper, chopped

 

Heat olive oil over medium heat and add onion. Saute several minutes and add garlic, cook 1-2 more minutes. Add cumin, chili powder, broth, almond milk and corn kernels. Bring to a boil, cover, reduce heat and simmer for 20 minutes. Pour 1/2 the soup into a separate pot, add red pepper and blend. Also blend the corn soup in the original pot. Carefully and slowly pour both soups (from opposite sides) into a bowl at the same time to keep them separate.

 

 Pumpkin Spice Bites

3/4 cup pumpkin puree

1 Tbsp brown sugar

1/4 tsp pumpkin pie spice

1/2 tsp vanilla

dash salt

Icing

1 Tbsp powdered sugar

1/2 tsp almond milk

 

In a bowl, mix the pumpkin puree, brown sugar, pumpkin pie spice, vanilla and salt. Cover and chill for at least one hour (or over night). Drop by spoonfuls onto plate. Mix powdered sugar and almond milk until well blended and smooth. Drizzle over pumpkin spice bites.

 

 

 

 

 

 

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