Who needs tofurky when you have Sweet Potato Black Bean Enchiladas?
Getting through the holidays gluten-free can be tough. But then, the holidays were always a challenge for me because I was mostly vegetarian for decades (and some of those years were vegan), so, in truth, Gentle Reader, my holiday foods have forever tended to be a tad different from mainstream holiday fare. I learned early on how to tweak traditional recipes and reinvent old favorites- like using coconut milk as a delicious non-dairy sub in whipped sweet potatoes, squash, pumpkin pie, and creamy butternut soups. I used broth and roasted garlic in smashed potatoes instead of cream and butter. I have always enjoyed thinking outside the box. And in my vegan years- not once- did I make a turkey out of tofu.
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→'Tis [Almost!] the [Gluten Free] Holiday Season
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→https://123celebritywallpaper.blogspot.com/2006/11/almost-gluten-free-holiday-season.html
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