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The weather is changing and it is time to start enjoying fall and winter vegetables. For many people with gluten allergies, this time of year can be challenging because so many of our favorite traditional foods contain wheat. St. David’s South Austin Medical Center’s very own Chef Jason Mountz has some wonderful alternatives (or additions) to satisfy any appetite – especially those with gluten intolerance.

Pumpkin Sweet Potato Soup (serves 6)

2 tablespoons olive oil
1 medium onion, diced
4 medium carrots, peeled, chopped
2 celery stalks, chopped
1/2 teaspoon ground ginger, to taste
1/4 teaspoon nutmeg
1/2 teaspoon curry powder
Salt and freshly ground pepper, to taste
1 14.5-oz. can pumpkin (or 2 heaping cups fresh, peeled and cubed)
1 medium sweet potato, peeled, cubed
6 cups vegetable broth
2-3 tablespoons dry sherry or white wine
1/2 can coconut milk, to taste
Lime zest for garnish

In a soup pot, heat the olive oil over medium heat
Sauté the onion for about 5 minutes, until softened
Add in chopped carrots and celery, and stir in the spices
Lower heat and gently cook for about 10 minutes, being careful not to brown the onions
Add in the pumpkin, sweet potato and vegetable broth, and sherry; stir together
Cover and bring to a slow simmer, cooking the soup for about 25-35 minutes until the vegetables are very tender
Remove from heat, and puree the soup with an immersion hand blender right in the pot (or puree it in batches in a blender or food processor)
Return the pot to low-medium heat
Stir in the coconut milk and blend until smooth
Warm through gently for ten minutes—do not bring to a boil
Serve in bowls with a sprinkle of lime zest

Roasted Brussel Sprouts Serves 6

1 ½ pounds of Brussels sprouts
3 tablespoons of good olive oil
1 teaspoon chopped garlic
½ teaspoon black pepper
1 whole white onion, julienned
¼ bacon raw, diced

Add diced bacon to pan and lightly brown, when bacon is lightly brown transfer bacon to paper towel
Add onions to bacon oil and sauté until clear (about 5 minutes)
Mix all ingredients together with Brussels sprouts and transfer to a greased sheet pan
Roast in 400 degree oven for 30 minutes or until tender

Almond Macaroon (Chewy)

18 oz. almond paste
1⁄2 cup superfine sugar
1⁄2 teaspoon salt
4 tablespoons amaretto liqueur
1 cup powdered sugar

Preheat oven to 375°F
Combine the almond paste, sugar and salt in a large bowl and, using your hands, knead together until mixture is just incorporated
Add in the liqueur and gently work it into the paste to form smooth dough
Sift the powdered sugar into a mixing bowl
Using a 1⁄2 oz. metal scoop or table spoon, scoop out individual portions of the dough and place each in the bowl of powdered sugar
Coat each ball completely with powdered sugar and place on a parchment-lined baking sheet, leaving a 1-inch space between each macaroon
Pinch together the sides of each macaroon with your fingers and thumb, leaving a finger-indented well in the center (like a little volcano)
Let the macaroons sit out for 20 minutes to dry out
Bake until golden brown, about 10–12 minutes
Remove from oven and let cool completely
Serve immediately, or store in an airtight container

Make it Yours

Make this season’s meals special for your whole family – including those with gluten allergies. Did you make these dishes? Upload the pictures to Instagram or Twitter and tag @stdavidshc. We can’t wait to see your gluten-free masterpieces!

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