Gluten-free Vegetarian Thanksgiving 9: Mushroom Stuffing, Raw Squash Salad and Nutritional Gravy

November 22nd, 2011 yum Posted in Blog Event, Blog News, Dairy Free, Gluten Free Blogs, Nutritional Yeast, Party Food, Party Menu, Sauce, Thanksgiving, Vegan, Vegetarian 10 Comments »


Thanks to this Gluten-free Vegetarian Thanksgiving event, I think I have a new favorite blog! When Hero Beth of Tasty Yummies signed up to participate in this event, I knew I was in for a treat when she started talking about developing not one but two terrific new recipes for the event. And besides, you know I have a weakness for Yummy recipes! They both sounded so good, I could see why she couldn’t pick just one! Her first recipe is for a gluten-free, vegetarian mushroom stuffing that she baked in a muffin tin to make the most adorable stuffing “rolls” I’ve ever seen. She considered calling them stuffing muffins but found the title unappetizing. Since when I bake yeast breads in muffin tins I call them rolls, I think it would be a very fitting title for this extremely yummy-looking recipe. The only think is that now I’m in a quandry. I absolutely have to make my beloved portobella mushroom stuffed acorn squash recipe which has a delicious stuffing. But her recipe sounds so good. I know! I always have leftover stuffing. This year I think I’ll bake it in muffin tins! Whee!!!

As I mentioned Hero Beth made TWO recipes. The other recipes is a Raw Butternut Squash and Kale Salad. This recipe excited me because in the back of my mind I have been daydreaming about what a raw Thanksgiving would look like, and this dish is a great start to an amazing raw foods menu. Also, weirdly enough, although Toddler Yum won’t touch cooked squash these days because it is that most suspicious of colors, orange, she has been known to grab raw squash and pumpkin and chow down with enthusiasm. I think if I made this salad (perhaps sans kale, which I would love but which Toddler Yum would undoubtedly pick out fastidiously) Toddler Yum just might gobble it up!

Hero Beth is a tough act to follow, but I thought I’d share one of my favorite vegetarian (vegan) sides- a nutritional yeast gravy that makes everything taste better, from roasted stuffed acorn squash, to mashed potatoes, to biscuits. I bet it would be awesome on Hero Beth’s gluten-free mushroom stuffing as well!

Nutritional Yeast Gravy
Ingredients
1/4 cup brown rice flour
1/4 cup nutritional yeast flakes
1 1/2 cup water
2 tbsp Braggs GF liquid aminos
2 tsp olive oil
1/4 tsp onion granules
1/4 tsp garlic granules (if desired)
1/8 tsp black pepper
Directions
Heat brown rice flour and nutritional yeast flakes in a dry nonstick frypan on a medium temperature, and let them lightly brown and release their fragrance. Take the pan off the heat and slowly add water, braggs, olive oil and seasonings, whisking continuously until mixture is silky smooth. Return to heat and stir until gravy reaches desired consistency.
Notes
I serve this gravy every holiday with mashed potatoes and (on thanksgiving) my portabello stuffed acorn squash dish. It’s so easy you can make it anytime, and top brown rice, pasta, baked potatoes or tofu patties. DH enjoys it too, and it’s considerably easier than the typical American gravy made from scratch.
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GF Vegetarian Thanksgiving 8: Apple/Pear Crisp and Stuffed Acorn Squash

November 21st, 2011 yum Posted in Blog Event, Blog News, Dairy Free, Dinner, Dinner Party, Egg Free, Thanksgiving, Vegan, Vegetarian 4 Comments »


I can’t believe I’ve been doing daily posts for our Gluten-free Vegetarian Thanksgiving event for over a week now! For this eighth episode of our event, my friend Alisa of Go Dairy Free posted an oat-free recipe for Maple-Walnut Pear Crisp along with a sister recipe for a Pecan Apple Crisp. I just love crisps, and she is absolutely right, they are one of the easiest and most forgiving types of fruit desserts if you are gluten and dairy-free. I love me some pie crust, but they are so much work. Crisps are fun, too, because they are one of the few gluten-free baking recipes that you can ad-lib and do “to feel”. I have been known to throw together many a crisp sans recipe. They are hard to mess up, honestly! Alisa’s recipe looks brilliant, of course. I love that she uses nuts AND gluten-free flour and sweetens with yummy brown sugar and maple syrup. Fabulously, naturally vegetarian and even vegan!


As Thanksgiving has gotten closer, I’ve been finalizing my own Thanksgiving menu. Here’s what I’m thinking.

For our main dish, we’ll have a recipe that has signified Thanksgiving to me ever since I first made it over twelve years ago living in Boulder, Colorado, My main dish for Portobella Mushroom Stuffed Acorn Squash (See below). I’ll top it with my favorite Nutritional Yeast Gravy. It might seem strange, but we’ve always enjoyed having some vegetarian or vegan Homemade baked beans with our Thanksgiving meal. This year I think I’ll make it in the our brand new slow cooker! We usually have plain old mashed potatoes, but this year Elise’s recipe for Duchess Potatoes (adapted to be dairy-free). Then I’ll make some Homemade Orange Apple Cranberry Sauce with a side of gluten-free, vegetarian homemade French Bread. For Desserts we will have pre-made gluten-free pie from Crave Bakery in Gluten-free Pumpkin Pie and Pecan Pie Varieties, as well as homemade dairy-free gluten-free pumpkin and Gluten-free Apple Pie.

What are you having for your Thanksgiving dinner menu?

Portabella Stuffed Acorn Squash
Ingredients
Stuffing:
24 oz. gluten FREE bread, cubed (any type works, even bread that isn’t
that tasty)
1 tbsp. Olive oil
1 tbsp butter
1 medium onion, diced
2 medium carrots, diced
2 medium portabella mushrooms, diced
1/4 cup walnut (or pecan) pieces
1 1/2 teaspoon poultry seasoning
1/2 cup fresh basil or other herb
1 cup warm vegetable broth
1/2 tsp. Black pepper
1/2 tsp. salt

For the Squash:
4 medium acorn squash, halved, with seeds removed
1 cup water
1/2 cup ginger ale
1/4 cup orange juice
2 tsp low sodium gluten-free tamari (San-j preferred)
1 tsp honey
juice of a lemon
pinch of cayenne pepper

Directions
Stuffing Instructions:
1) Place bread cubes on cookie sheet and dry them for 20 to 30
minutes in a 250 degree oven, uncovered.
2) Heat olive oil and butter in a large saute pan. Add onion and
carrots, and saute over medium heat for 3 minutes until lightly
caramelized. Add mushrooms, nuts, and poultry seasoning, continuing
to saute for 2 minutes. Add fresh herb, and transfer to a large
mixing bowl, then add dried bread cubes, and mix well with broth. Let
sit for 30 minutes until bread absorbs all the liquid and the
stuffing is fluffy. Season with salt and pepper. Set aside.

Squash Instructions:
1) Preheat oven to 375 degrees F. Place squash halves cut-side-down on
a cookie sheet lined with foil, or use a nonstick pan. Add 1/2 cup
water and bake for 30 to 45 minutes, until nearly tender.
2) Combine ginger ale, orange juice, tamari, honey, lemon juice
and pepper. Mix well and set aside. Place squash cavity-side-up in a
roasting pan. Brush generously with the glaze. Fill the cavity of
each squash with the mushroom stuffing, using an ice cream scoop or
large spoon. Pack stuffing in the cavity, forming a uniform mound.
3) Pour 1/2 cup water in the pan and bake 30 minutes, until squash
is lightly browned and stuffing is thoroughly heated.
Enjoy!

Notes
My favorite vegetarian “turkey”- excellent with gravy. Of course I
use a vegetarian gravy made from scratch using nutritional yeast, but
you don’t have to. The stuffing is good on its own as well. Mmmm.
Thanksgiving memories.
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