After all the madness of hunting for recipes, planning out a menu and shopping for the ingredients, I started to think about what Thanksgiving meant. Sometimes being a gluten-free food blogger with a fear of hunger breathing down my neck (due to the possibility of no food that I can eat in a given situation), I can get pretty hung up on the food part of it. But Thanksgiving is also about family, and it is a time to count all of the blessings in your life. I am very blessed. Although we can get hung up on the stresses of everyday life with jobs, studies, and daily chores, The DH and I (with Toddler Yum) make it a priority to have fun together as a family. Some of the memories we’ve made together have been some of the happiest I’ve ever had. Even simple things like taking my kid trick or treating on Halloween have been joyful experiences thanks to my DH and the intrepid Toddler Yum.

Thanksgiving has been no different. Of course I am finding that you have to give up some of the control in the kitchen with a toddler underfoot. Yes, she will get into the ramekin of dairy-free pumpkin pie and dive in thumbs first. (By the way Alisa, the recipe got a big thumbs up.) And yes, she wants to help at the worst moments sometimes, and can cause more chaos than I ever imagined. But Toddler Yum is also so much fun, and watching her develop into a real, imaginative, spirited person with opinions makes the holidays even better. This kid loves Halloween, and costumes, and saying “Trick or Treat.” And today for Thanksgiving, she loved saying “Happy Thanksgiving” and holding her plate for a piece of Daddy’s turkey (no the DH and Toddler Yum are not veg) and gobbling up spoonfuls of Mommy’s homemade cranberry sauce. And we loved watching her do all of those things. Honestly, I can’t wait to experience Christmas with this new Toddler Yum, who tells us “I’m a KID” and plays and talks and thinks like one more every day.

My Menu for Thanksgiving turned out about like I thought it would.

Main dish: Portobella Mushroom Stuffed Acorn Squash topped with my favorite Gluten-free Nutritional Yeast Gravy.

Side Dish: Gluten-free, Vegan homemade French Bread

Side Protein Dish: Vegan Homemade baked beans cooked in slow cooker and pressure cooker.
*This one actually gave me some problems because I combined two types of beans (black and red) from two different bags and the black beans refused to cook in the slow cooker. I think they may have been old. I started them first thing in the morning after soaking them overnight and the beans were consistently crunchy for ages and ages until finally I pulled out my pressure cooker and pressure cooked them. Fie on you, Slow Cooker cookbook that told me beans would only take 3-4 hours.

Side Dish: Duchess Potatoes (made to be dairy-free with the new Earth Balance Coconut Spread and Coconut Milk).

Side Dish: Elana’s Brussel Sprouts with Chestnuts

Side Dish: Frozen Peas (Not Gourmet but the DH loves it)

Sauce: Homemade Orange Apple Cranberry Sauce

Desserts: 2 Kinds of Dairy-free Pumpkin Pie. I preferred Alisa’s egg-based filling to my vegan filling, I have to say. I also made some Apple Pie using one Whole Foods GF Bakehouse Crust and one Manna From Anna crust.

There is this kind of hokey but cool Raw Foods Cafe called Cafe Gratitude that has locations in Berkeley and in the Cupertino Whole Foods. They make it a practice to ask patrons what they are grateful for, as they take their orders. It is embarrassing, but a good question, especially on Thanksgiving. What are you grateful for?

This is the closing post for my Gluten-free Vegetarian Event. I hope you have enjoyed it. I was planning on posting a recipe, but I just didn’t think it made much sense since all of you who celebrate Thanksgiving are probably all cooked out. I will update the first page to reflect all of our latest recipes and posts, so it will hopefully serve as a resource for others for later holidays. I hope you all had a wonderful gluten-free thanksgiving!

I initially shared my allergen-free pumpkin pie, but when I tested the recipe again this time around I got funky results that may have been due to not refrigerating it. However, I want to tweak the recipe so I pulled it from the post. You will see a new improved version soon! The pie crust was great, though.

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 Vegan  Sauces & Condiments  Alternative Grains  American

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.

Rating:  10 Original Source:  adapted from vegan vittles Recipe ID:  1059 Added:  April 11, 2007 Last Modified:  November 20, 2011

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 Main Course  Vegetables  American

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.

Rating:  8 Original Source:  Adapted from the Whole Foods Market Flavors magazine, Volume 1 Recipe ID:  1161 Added:  November 22, 2007 Last Modified:  November 21, 2011

The DH just got back from a two week trip to Israel and I want to spend time with my honey, so I’ll make this quick. I had this recipe at some of my favorite adopted “parents’” house. You know how sometime you have parents and siblings etc. that you are born with, and then people that you meet that end up filling that role for you in your life without being related by blood? Well, Vic and Hallie take the role of gluten-free “Mom and Dad” at our local gluten-free potluck events. This is one of my favorite recipes that they made for us “kids” (although their pizza is also spectacular). Hallie is vegetarian, and a wonderful mom to her own daughters and us local kids too. I hope you enjoy it!

Here’s some more gluten-free dessert recipes:
Dairy-free Soy-free Pumpkin Pie (use GF crust)
Grain-free Pumpkin Cranberry Upside Down Cake
Gluten-free Banana Blueberry Buckle
Raw Truffle Recipe
Blueberry Pie with Honey Whipped Cream
Cinnamon Apple Cake Recipe- no processed sugar, grain-free

Vic and Hallie’s Surprise Cranberry Pie Recipe Dessert  American

Ingredients 1 bag fresh cranberries 1/2 cup Sliced almonds (optional) 1/3 cup Sugar to sprinkle the fruit 3/4 cup Sugar for the crust 2 Eggs 3/4 cup {1-1/2 stick) Butter or margarine (I used 1/4 cup margarine with 1/2 cup butter) 1 teaspoon vanilla extract 1/4 or 1/2 teaspoon Xanthan gum (or xanthan gum mixed with guar gum) 1 cup of your favorite mild GF flour blend. Directions This recipe makes one large pie or large cake, or two smaller pies or two smaller cakes. I used one large pie pan and one small gratin type dish. * Preheat the oven to 325° F. Grease the pie plates. * Wash the cranberries or other fruit, leaving a little water on them. * Place the fruit on the bottom of the pie plate. If you use nuts, put them on top of the fruit. Next sprinkle sugar over the top. * In a mixing bowl, cream the remaining sugar with the eggs and butter. Stir in the vanilla extract and then finally fold in the flour and xanthan gum. * Pour or spread the batter over the fruit. * Bake for 35 – 45 minutes or until a cake tester inserted near the center of the crust comes out clean. * Important step: Cool for 10 minutes and gently loosen the edges. If you are using a springform, it is particularly important to loosen the edges at this point. Wait until the pie cools completely before taking off the springform sides. Notes I used 1/2 tsp xanthan gum and think I would try 1/4 tsp. next time. For the GF flour blend, Carol Fenster’s or Bette Hagman’s work well- I used a Brown rice version of Bette Hagman’s featherlight blend, but anything will work. Make sure it has a delicate flavor that won’t overwhelm the fruit. You can use different fruits in this recipe, and adapt the flavorings as desired. I think the pie tastes best cool, but it’s good either way. If you want to be really crazy you can add whipped cream or ice cream on top.

Rating:  9 Original Source:  Printed with permission from Vic and Hallie. Recipe found at http://home.comcast.net/~vhdolcourt/gfbaking/desserts/fruit_surprise_pie.html Recipe ID:  1150 Added:  October 25, 2007 Last Modified:  November 20, 2011

This recipe reminds me of my friend Ali’s latest recipe for a refined-sugar-free cranberry pear sauce. I bet even a curmudgeon like me wouldn’t mind the pear mixed in with cranberries!
Since we had a recipe that would be difficult to veganize, I thought I’d share a recipe I developed for a gluten-free vegan cheesecake. Actually looking at this recipe inspires me to make a new raw-foods based version. I know Toddler Yum would enjoy something made with her favorite raw-foods cashew-based cheesecake base. But, this recipe is certainly easy and delicious too. You could always make two vegan cheesecakes for Thanksgiving! I’m sure no one would object. What are your favorite gluten-free vegan dessert recipes? Share in the comments!

I hope you are enjoying my Gluten-free Vegetarian Thanksgiving Series. I’d love to hear what your favorite recipes have been so far.

Gluten Free Vegan Double-layer Pumpkin Cheesecake Dessert  Tofu  American

Ingredients Crust: 1 Nana’s No Gluten Ginger Cookie OR 3/4 cup gluten-free gingersnap cookie like Trader Joes or Midel(not vegan) 3/8 cup finely ground pecans 1/4 cup brown sugar 1/6 cup olive oil or other oil of your choice Filling Base: 8 oz. Tofutti Better than cream cheese 1 pkg firm silken tofu (just over 14 oz.) 1/2 cup agave nectar (or try maple syrup) 2 tbsp corn starch 1 1/2 tbsp. lemon juice 1 tsp vanilla pinch salt Part Two Filling: 1/2 cup pumpkin puree NOT pumpkin pie mix filling 2 tsp rum (if desired) 3 tbsp. brown sugar 1/2 tsp. pumpkin pie seasoning 1/8 tsp ginger 1/8 tsp freshly grated nutmeg pinch salt (if needed, taste) 6 ceramic ramekins Directions Preheat oven to 350 degrees F. Combine crust ingredients in a food processor and blend together. Press into the bottoms of your ramikins, forming a thin crust. Clean food processor. Combine all the ingredients of your filling base in a food processor and process until smooth and creamy. Taste and adjust seasonings if desired. Remove 1 cup of the combined filling base and reserve. Now add the part two of the filling to the remaining filling base left in your food processor. (Pumpkin puree through the nutmeg and salt.) Process everything together. Taste and add a little more vanilla and/or salt if you think it needs it. Now, take a clean spatula and carefully smooth the white, reserved filling base as the first cheesecake layer in all of your ramikins. Cover with pumpkin filling as the second cheesecake layer. You can leave a little mound in the center that is higher, but I’m not sure if it is necessary. Place your ramikins in a baking dish with medium-steep sides. Fill the baking dish with hot water halfway up the sides of your ramikins, making sure not to get any water IN the ramikins. Bake for 45- 50 minutes, cool to room temperature and then refrigerate for as long as possible- at least three hours. *sigh* Carefully remove from container or serve in ramikin. Enjoy!

Rating:  9 Original Source:  Filling heavily based on Fat Free Vegan Kitchen, Crust adapted from La Dolce Vegan Recipe ID:  1226 Added:  May 3, 2008 Last Modified:  May 29, 2008

Since we were talking soup today, I wanted to share a BRAND NEW soup recipe I developed for you. After making my un-panko roasted squash slices, I had extra squash that i drizzled with olive oil, salt and pepper, and then roasted in the oven on 425 until soft. We ate some plain, but one evening as I was debating what to make for dinner, I saw that squash and thought a warm fall soup would be delightful, especially with the homemade vegan and gluten-free rosemary thyme rolls I’d made that morning. (Recipe coming soon!) The resulting soup was delicious. I used celery from our garden, organic onions and carrots as the base, and then I added roasted chestnuts and pine nuts for extra protein. The poultry seasoning added the perfect dusty herbal note, and herbamare makes everything taste better. Everybody liked it except for Toddler Yum, who is suspicious of anything that is orange (except for oranges, which she will inhale like candy). My dairy-free, soy-free Mom loved it. You know some things that are mysteries to me? Why is it that so many companies add flour to their soups for thickening when they don’t really need to have it? And further, why is it that most of the boxed gluten-free soups taste terrible, but that homemade soups are awesome even when they have similar ingredients? One of the few packaged soups I like is the Kettle Cuisine vegetarian soups (review coming soon) which was sent to me for trial and review some time back. Do you have a favorite pre-made soup or a favorite homemade soup recipes? Do you usually serve soup for your Thanksgiving dinner? Share in the comments!

More delicious soup recipes:
Curried Acorn Squash Sweet Potato Apple Soup
Farm Fresh Salad Soup Recipe
Potato Zucchini Soup Recipe
Snowdrops and Baked Potato Soup
Eat the Rainbow Black Bean Soup
Roasted Parsnip Garlic Soup with Mushrooms
Artichoke Soup
Double Mushroom Soup Recipe

This recipe was shared with Wellness Weekend and Sugar Free Sunday.

Nutty Vegan Sage Pumpkin Chestnut Soup Recipe Soup  Vegetables  American

Ingredients 2 tbsp olive oil 1 small to medium onion, diced 1 stalk of celery (or 2 of skinny homegrown celery), diced 2 medium carrots, diced florets from 1/2 head of cauliflower, separated from the stalk 1 bag of prepared chestnuts or 15 cooked chestnuts, peeled and chopped 1/2 cup pine nuts OR raw whole cashews soaked in water for at least half an hour 1 1/2 roasted winter squash removed from skin 3 tsp GF vegetable bouillon powder 3 cups water 1 tsp. poultry seasoning 1/2 to 1 tsp herbamare seasoning salt 2 cups of water small bunch of fresh sage Directions Heat your olive oil on medium high in a large pot. A dutch oven would be great for this recipe, but you can do it in any large pot. Add your diced onion and saute until softened. Add your diced celery and carrots and saute until carrots soften slightly. Add your cauliflower florets and let them cook until they soften. Throw in your chopped chestnuts and heat through. Throw your chopped chestnuts into the pot with the onions, celery, and carrots. Heat through and then add your roasted winter squash to the pot. Heat and add your vegetable bouillon powder dissolved in three cups of water. Add your vegetable broth to the pot. Drain your pine nuts and process them in a food processor or blender with a little water until you have a smooth, thick sauce. add half of your pine nut or cashew puree to the pot and reserve the rest. Add your poultry seasoning. Use an immersion blender to puree your veggies in the pot. If you don’t have an immersion blender you can use your food processor or blender. Add two cups of additional water as needed. Top with fresh sage. If you like you can puree some sage into the soup too. To serve, add extra water to the remaining pine nut or cashew puree to make it the consistency of heavy cream. Pour your soup into individual bowls and swirl your pine nut or cashew cream into the soup decoratively.

Rating:  9 Original Source:  The contents of my brain. Please do not replicate without my permission. Recipe ID:  1579 Added:  November 18, 2011 Last Modified:  November 18, 2011