As I think about the holidays, which is only a few days away, I can’t help but wonder what the heck I’m going to make this year for Christmas dinner!
Simmi is a meat hound, and thank god she can eat all meats, but becoming creative during these holidays has me drawing a blank as to what I’ll make beyond a turkey. I know I’ll be making a stuffed mushroom dish I made on Thanksgiving that came out awesome…but that’s just one dish. How about everything else? I haven’t given Simmi anything with nutritional yeast in it yet, but I know that using nutritional yeast can help achieve a “cheesy” flavor to foods. If anyone has used nutritional yeast in foods for their food allergic child, please let me know.
The stuffed mushrooms were made with onions, garlic, spinach, chopped mushrooms, tapioca bread, white wine, lemon, salt and pepper. I put the mixture into the mushroom caps and baked them. It was simple and even though I used tapioca bread for the stuffing, the bread really absorbed all the different flavors and worked well. I’m thinking of having stuffed artichokes as well. Thanksgiving was a little more lax since at that time we didn’t make our home completely food allergen free. Christmas will be, so I really want to make it wonderful for those who aren’t suffering in my family with food allergies…that’s everyone else!
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