The holidays are a warm symbol of community, love, and generosity, but today, gatherings often have to account for an ever growing range of dietary restrictions, preferences, and allergies. Vegetarians, vegans, gluten-avoiders, and traditionalists might seem like incompatible dining companions, but with a few simple tweaks, you can design a meal to accommodate even the most particular of palates.

Millet, a gluten free whole grain (and the Whole Grain of the Month for November), takes on a sticky, fluffy quality that is beautifully compatible with Thanksgiving stuffing recipes, while whole grain cornbread can offer a Southern spin on this Thanksgiving favorite. If your holiday table includes pilafs or warm salads, wild rice, brown rice, and sorghum are all hearty gluten free options, which can also add substance to meatless mains.

While vegetarians will undoubtedly avoid turkeys and roasts, you can make sides more accommodating by using olive oil instead of butter, vegetable stock instead of chicken stock, and leaving some portions of vegetables garnished without cheese, ham or bacon bits (or serving these accoutrements on the side). The seasonal whole grain salad salads at the bottom of this issue (which can work as meatless mains, or hearty sides) are the perfect dishes to please the entire spectrum of plant-based eaters, so that we can focus on what brings us together at the table.
 

HOW AND WHEN WHITE BREAD BECAME PASSE  

CELIAC DISEASE: HOW FAR (AND FAST) WE'VE COME  

Two decades ago, almost no one in the world had heard of celiac disease or gluten, while today both these terms are mainstream, in large part thanks to one man: Dr. Alessio Fasano.

Learn more about our journey to understanding celiac disease here.

Sweet Sorghum Salad with Apples, Pine Nuts and Raisins
This sweet salad keeps well, so it's the perfect easy recipe to bring to potlucks. Plus, it's vegan and gluten-free, suiting any crowd.


Freekeh with Brussels Sprouts, Apple, Dried Cranberries, Honey & Pomegranate
What better way to celebrate this ancient grain than with fall/winter seasonal, plant-based ingredients!





Millet with Zucchini and Chickpeas
In this plant-based recipe, featuring November's Whole Grain of the Month, we add diced zucchini for a slight bit of crispness, curry powder for a hint of spice, chickpeas for added protein, and golden raisins for a delightful sweetness.