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Thanksgiving LeftoversIn the spirit of “waste not, want not,” allergen-free cookbook author Cybele Pascal sendsyou the following (mostly allergen, gluten-free) recipes for Thanksgiving leftovers.Creamy Harvest Soup(Allergen-free, Dairy-free, Gluten-free, Vegan)Yield: 6 servings1 Tbsp. olive oil1 med. yellow onion, diced (1 cup)1 Tbsp. minced ginger2 cups cooked sweet potatoes,yams, or winter squash (mashed,diced, roasted, etc, or a 10 oz.package if using frozen)2 Fuji (or Gala, Braeburn or Jonagold)apples, peeled, cored, diced4 scallions, chopped2 tsp. curry powder1/2 tsp. salt1-1/2 cups pumpkin (15 oz. can)3 cups chicken or vegetable broth1 cup apple juiceroasted pumpkin seeds, or choppedscallions for garnish (optional)1.2.3.4.Heat olive oil over medium heat in a heavy pot. Add onionsand ginger and cook, stirring often, for 4 minutes.Add sweet potatoes/yams/squash, apples, scallions andcurry powder. Cook a couple minutes, stirring often,until apples soften slightly.Add salt, pumpkin, broth and apple juice. Stir, bring to aboil, then reduce heat to low, cover loosely, and cook at asimmer for about 20 minutes, stirring every so often.In batches, puree soup in blender, (or use a hand blender),until smooth and creamy. Return to pot, warmthrough, and serve piping hot, topped with a sprinklingof roasted pumpkin seeds, or chopped scallions. Thissoup is even better day two.Cranberry Apple Crisp(Dairy-free, Gluten-free, Vegan)6 firm tart apples(such as Granny Smith)1 tsp. cinnamon1 cup brown sugar2 Tbsp. cornstarch1-½ cups cranberry sauce(whole berry)1 cup all-purpose or white wholewheat flour, (or 1-¼ cups all-purposegluten-free flour mix combinedwith ¼ tsp. xanthan gum)1/8th tsp. salt1 cup old-fashioned oats (orold-fashioned gluten-free oats, orquinoa flakes)1/2-¾ cup non-hydrogenatedmargarine such as Earth BalanceNatural Buttery Spread, (use ½ cupof margarine for a slightly driercrumb, ¾ cup for a more “buttery”crumb)Yield: 6 servings1. Preheat oven to 350°F. Grease a 7 x 11-inch, or an 8- or9-inch square baking dish.2. Peel, core and slice apples into ¼-inch-thick slices. Tosswith ½ tsp. of the cinnamon, ¼ cup of the brown sugarand the cornstarch. Transfer to baking dish.3. Spread cranberry sauce evenly over top of apples.4. Measure flour by spooning into a dry measuring cup,level with a straightedge or back of a knife, then pourinto a mixing bowl. Add salt, oats, the remaining ¾ cupof the brown sugar and the remaining ½ tsp. of cinnamon.Mix to combine.5. Melt margarine (30-60 seconds in the microwave usuallydoes it). Drizzle into the flour mixture a little at a time,tossing until you have a large crumb. Spread crumbevenly over top of fruit. Use your fingers to clump ittogether as necessary.6. Bake 40 minutes until top is golden brown and fillingis bubbling up around edges. Let rest about 30 minutesbefore serving.32 Focus on Women Magazine