Stuffing

Chantelle and I had Thanksgiving dinner together. Minus one salad, the entire meal was safe for our allergic kiddos. It was delicious! Thanks Chantelle and family! Here is our dinner and our Tia and Marix.

Stuffing:

Ingredients

• 12 slices white bread (or one loaf of Chantelle's homemade bread)
• 2 cups of veggie broth
• 4 TBS Nucoa
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp onion powder
• 1/2 tsp plus a few shakes sage

Directions

Break the slices of bread into pieces and put into a large bowl. Melt the Nucoa and pour over the bread pieces. Add all the other ingredients. Put into a well greased 9X12 pan. Add the last couple of shakes of sage. Bake at 350 for 25 minutes or until the top is turning brown.

Sweet Potatoes

Tia loves sweet potatoes. This year I boiled them then added a brown sugar glaze.

Boil the potatoes until just soft (I overcooked them this year. Oops!). In a separate pan, boil together 1/2 cup brown sugar, 1/4 cup Nucoa, and 1/4 cup rice milk, stirring often. After it boils, let it cool to lukewarm, then drizzle over the cooked and drained sweet potatoes.

Tia's pizza

Created for Tia by her Grandma.

Breadsticks dough

• 1 cup warm water
• 1 TBS yeast
• 1 TBS sugar

Mix together in a bowl and let raise a little. Then add:

• 1/4 cup canola oil
• 1 tsp salt

Gradually add:

• 3 cups flour

Place on pizza pan.

Sauce:

Remember, if the recipe is made up, I don't have exact measurements. :)

In a frying pan whisk together:

• About 1 TBS melted Nucoa margarine
• About 3 TBS flour

Add rice milk, whisking until it forms a white sauce/gravy. Add salt and pepper. Put the sauce on the pizza crust.

Top with bacon and olives.

Bake at 350 degrees for 12 minutes.