I got a lot of questions this Thanksgiving about what I was going to be eating. Anyone who knows about my "intolerances" seems completely bewildered by the idea of me celebrating the holiday at all, since I can't really eat any of the classic dishes. After last year's Thanksgiving that consisted of a kale salad and mashed potatoes, I decided to be a little more traditional this year. My spread below, includes everything you want to eat on the day of overeating; vegan and gluten-free:
HARVEST SQUASH SOUP-2 medium sized butternut squash
-1 medium sized sweet onion, chopped
-2-3 cups of vegetable broth
-1-2 garlic cloves, minced
-1/4c earth balance
-1 can coconut milk
-1 tsp sage
pinch of cinnamon and sea salt to taste
1. Cut and prepare squash to cook. Roast butternut squash at 400 degrees until soft.
2. Scoop out the squash "meat" and add to blender with coconut milk (or coconut cream).
3. Add earth balance to pan. Sautee onion and garlic until onions are carmelized.
4. Add vegetable broth to saucepan and stir in squash puree from blender.
5. Add seasoning and combine with toasted pepitas.
GLUTEN-FREE MILLET STUFFING
• 6-7 slices millet bread, cubed (foods for life brand)
• 1/4 cup soy-free earth balance
• 1 large sweet onion, chopped
• 1 large carrot, chopped
• 1 carton mushrooms, sliced
• 3 stalks celery, chopped
• 1 cups chestnuts, halved
• 1T poultry seasoning
• 3/4 cup vegetable broth
• 2-3 tablespoon olive oil
• sea salt to taste
1. Toast cubed millet bread at 400 degrees until golden brown.
2. Melt butter in a skillet and add chopped onions. As onions soften, add carrots, mushroom and celery. Cook altogether until tender.
3. Combine skillet combination and toasted bread in a bowl with nuts, broth and seasoning.
4. Add to deep baking pan or dish and cook for 30-40 minutes.
CREAMY MUSHROOM GRAVY
• 2 1/2 tablespoons earth balance, divided
• 2 tablespoons minced sweet onion
• 2 cup minced mushrooms (i used porcini and shitake)
• 1 1/2 tablespoons flour (sorghum or all purpose)
• 1 1/4 cup vegetable broth
• 1/4 teaspoon poultry seasoning
• 1/2 cup coconut milk or cream
• Salt and pepper to taste
Add tapioca starch in small quantities if you need more thickness.
1. Add butter to skillet with onion. Whisk in flour and simmer to thicken.
2. Combine mushrooms with onion and sautee. Add vegetable broth.
3. Add mixture to food processor or blender and puree mushroom mixture.
4. Add to a saucepan and add coconut milk and seasonings.
SAVORY MAPLE-GLAZED TEMPEH
2 Packets Tempeh
3T Tamari (wheat-free
3T Maple syrup
2T Olive oil
2 cloves garlic, peeled, minced
1t Red pepper flakes
1. Cut tempeh in triangles and boil in saucepan for 6-7 minutes.
2. Combine all wet ingredients for marinade. Add boiled tempeh to the marinade and add to fridge (I did overnight, an hour is even fine). Be sure to flip the tempeh so it absorbs marinade on all sides.
3. When ready to eat, add to high-heat skillet and "fry" in the marinade. About 2 minutes on each side.
BLACKBERRY CHERRY CRUMBLE PIE
FILLING:
2 small bags whole cherries, defrosted
1 carton Blackberries
1tbsp Sorghum flour
2T Agave Nectar
1/4c Tapioca Starch
CRUST: (Adapted from Cupcake Punk)
3/4c All purpose gluten-free flour
1/4c Brown rice flour
1/4c Garbanzo/Fava bean flour
3/4t Xanthum gum
1/2c Soy-free earth balance
2t Agave Nectar
1/4c Ice Water
TOPPING:
2c Walnuts and pecans, chopped small
1/4c All purpose gluten-free flour
1/4c Earth Balance, cubed
1tsp Cinnamon
1. FILLING: Whisk together agave nectar, flour and starch until it thickens. Combine with fruit mixture, but be sure to drain as much of the fruit fluid as you can!
2. CRUST: Combine all dry ingredients very well to distribute gum well. Combine room temperature earth balance and agave and add to mixture. Add water until dough holds together but isn't sticky. Chill for one hour.
3. TOPPING: Combine all ingredients until the cubed butter is evenly distributed and a meal forms.
4. Use a rolling pin to flatten out crust and add to pie pan. Add filling mixture to the pan. Crumble the topping over the filling until it is completely covered
Bake for 350 for 30-40 minutes
(I used a clear pie pan so it was easy to tell when the crust was cooked..)
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