Gluten-Free Vegetarian Thanksgiving Event Pt.1: Un-Panko Roasted Squash Slices

November 14th, 2011 yum Posted in Blog Event, Blog News, Chickpeas, Dairy Free, Egg Free, Fellow Food Bloggers, Holiday, Nutritional Yeast, One Dish Meal, Party Food, Party Menu, Rice Free, Squash, Vegan, corn free, kabocha, potato allergy 22 Comments »

Welcome to the first post for our first Gluten-free Vegetarian Thanksgiving Event at the Book of Yum. Thanksgiving is something that can throw newly diagnosed gluten-free folks for a loop. What can you eat? How do you make traditional favorites gluten-free? Will gluten-eating family members be able to or want to make safe, gluten-free for you? I’ve always gotten around this by bringing or making my own food to save others the stress of trying to feed me (and alleviate my stress at the idea of eating food that might or might not contain gluten.) This became even more necessary when I became a vegetarian.

People often don’t know what to feed vegetarians, I’m sorry to say. Some people seem to think vegetarians only eat bunny food, and that we subsist solely on leafy lettuce and crunchy raw carrots. I love bunnies and I have nothing against lettuce or carrots persay, but if I had to eat plain, cold lettuce salads every day I think I’d hop off a cliff.

I think it can be intimidating to have a gluten-free vegetarian over for dinner at Thanksgiving when the main course (the big bird) just isn’t our thing. Between the meat and the wheat, a Thanksgiving menu can be full of dishes that strikes terror into the heart of a gluten-free vegetarian. Stuffing often contains non-veg ingredients, and is chock full of poisonous bread that threatens to contaminate everything on the table. Honestly, that mound of gluten scares me down to my little bunny soul. We can have some of the traditional vegetable side dishes, but some of them just aren’t very appetizing. Frozen peas and canned sweet potatoes, anyone? *shudder* Cooking your own homemade gluten-free vegetarian meal for Thanksgiving the first time can be a little intimidating as well. Some recipes are easy to make vegetarian like mashed potatoes, green beans, and most desserts. But what dish can you use as your main entree to take the holiday to a whole new delicious level? And what sides will round out that gluten-free vegetarian meal in such a delicious way that even confirmed carnivores won’t miss the meat?

Over the years I’ve developed some gluten-free vegetarian recipes that make my heart sing every year, and make me happier than the traditional stuff ever could because they taste great. This year I decided to host an event showcasing the best of gluten-free vegetarian Thanksgiving fare both from my kitchen and from other bloggers’ kitchens. I hope it will give those of you with experience lots of new ideas, and help encourage those of you who are new to feeding gluten-free vegetarians. Stay tuned tomorrow for the introduction of another gluten-free blogger’s Thanksgiving recipe and a classic Book of Yum Thanksgiving entree recipe. You can look forward to daily posts with recipes here at the Book of Yum right up to Thanksgiving. What’s your favorite gluten-free vegetarian entree? Share in the comments and I’ll add my favorites to a Thanksgiving recipe link list!

I’ve been thinking about what to make for a gluten-free vegetarian entree this year, and I came up with something new just for you. I have had this recipe for roasted, un-panko coated squash slices floating around my brain for weeks now. I wanted to share it as a special vegetarian and vegan main entree that could take proud center stage in your Thanksgiving meal.
The Raw Ingredients: Squash

The Finished Product

We love nutritional yeast in our house, so I had to include some in the coating. If it isn’t your thing, you could try the recipe without it- but I think you’d be missing out! Because in my opinion a hearty main entree needs a protein accompaniment, I have two options- a crunchy tofu “katsu” for those who enjoy soy, or a roasted chickpea inspired by Indian snacks (with Thanksgiving seasonings instead of Indian flavors).


This post is the inaugural post for our 10 day Vegetarian Thanksgiving Series. Look for this banner on other blog posts and click to come back to this headquarter page for our Vegetarian Thanksgiving event!

Gluten-free Vegetarian Thanksgiving Event Posts:

GF Veg Thanksgiving Episode 1: Un-Panko Roasted Squash Slices
GF Veg Thanksgiving Episode 2: Rosemary-Thyme Gluten-free Roll (with vegan option linked)
GF Veg Thanksgiving Episode 3: Spinach Pie (with Vegan Allergen-friendly Recipe)
GF Veg Thanksgiving Episode 4: Apricot Glazed Brussels Sprouts
GF Veg Thanksgiving Episode 5: NEW RECIPE! Vegan Pumpkin Chestnut Sage Soup with Pine Nut Cream Sauce
GF Veg Thanksgiving Episode 6: Vegan Pumpkin Cheesecake
GF Veg Thanksgiving Episode 7: A Cranberry Crustless Pie that resembles a dump cake without the mix!
GF Veg Thanksgiving Episode 8: Portobella Mushroom Stuffed Acorn Squash

Links to all of the recipes posted for our Vegetarian Thanksgiving Event
Bernice’s Wheatless and Meatless Recipe for Baked Cranberry Apple Dessert
Kalinda of Wheat-free Meat Free Recipe for a Vegetarian gluten-free Mushroom Nut Roast
Kim’s Welcoming Kitchen Recipe for Mushroom Socca Tartlet
Kimberly of the Nutty Garbanzo Recipe for Vegan Ginger Kissed Squash Soup
Lauren of As Good as Gluten Recipe for a Pear Custard Pie
Nicole of Special Diet Creation Recipe for Vegan and almost-raw Cranberry Cheesecake

Links with Tips to help you host or safely enjoy a Gluten-free Thanksgiving Dinner:
for the hosts new to gluten-free baking
How to Cook Gluten-free For Guests by Diane
How to Cook Gluten-free for the People You Love by Shauna
for the gluten-free guest
5 Tips for a Safe Gluten-free Thanksgiving of Group Event by Shirley

Gluten-free Thanksgiving Recipe Roundups:
How to Have the Best Gluten-free Thanksgiving and a Recipe Roundup by Heidi
Thanksgiving Recipes and Tips from Karina the Gluten-free Goddess
More Coming Soon!

Dairy-free Thanksgiving Recipe Roundups:
Go Dairy Free Annual Thanksgiving Recipe Roundup *some gluten-free recipes*

Vegetarian Thanksgiving Recipe Roundup: (not all recipes are Gluten-free as written)
Vanilla and Spice Vegan Thanksgiving Roundup
Oh She Glows Vegetarian Thanksgiving Recipe Roundup


Desperate for a cookbook with lots of gluten-free recipes to choose from for the holidays? It isn’t too late, especially if you are looking for Christmas recipes too. With Amazon Prime you can get a cookbook in 2 days. I recommend Bette Hagman for her bread and biscotti recipes, Rebecca Reilly for any of her desserts, Annalise Roberts for her baked staples, Ali Segersen for those looking for whole foods recipes that are allergen sensitive, Kelly Brosyna for those looking for low carb alternative flour recipes, and Elena Amsterdam for those wanting almond flour and delicious savory recipes. *None of these cookbooks are specifically vegetarian*

Roasted Breaded Squash Slices
Ingredients
1/2 large kabocha
1/2 medium sized squash like butternut etc.
2-3 assorted beets or more squash
peanut, grapeseed, or olive oil for drizzling

Un-Panko Breading:
1 cup Erewhon unsweetened Corn Flakes, crushed
1/4 cup almond meal (I like Trader Joe’s for breading)
1/4 cup nutritional yeast
1 tsp poultry seasoning
1 tsp smoked paprika
2 tsp freeze dried chives or dried toasted onion powder
between 1/2 tsp to 1 tsp herbamare (to taste) or your favorite salt blend (if you use plain salt definitely just use 1/2 tsp)

*Optional Veg Protein Recipe (Tofu or Chickpea)

Directions
Prepare kabocha by cutting in half, scooping out innards and seeds, and then slicing squash flash into 1/4 inch crescents. Prepare hard skinned squash like butternut by peeling and then cutting them in half, scooping out the innards and seeds, and then slicing peeled squash into 1/4 inch crescents. Prepare beets by peeling and slicing into scant 1/4 inch rounds. Note that red beets will bleed, so if you are going to use them, do them last and keep them apart from the yellow squash. Golden beets will not be a problem, but they don’t give you the pretty pop of color you get from red beets. I used a combination of yellow and red beets.

Preheat oven to 400F. Place your squash and beet slices on a baking sheet and drizzle with your favorite oil. Rub the oil to cover both sides of your veggies. I used peanut oil, but grapeseed or olive would be great too. Combine ingredients for your Un-Panko Breading in a small to medium bowl, making sure your corn flakes are crushed into little flakes. Then place half of your breading into a gallon ziploc bag. Put your oiled squash and beet slices in your ziploc bag in batches and shake so they are entirely covered with breading. Leave red beets for the very last round so they don’t dye your other veggies. Place each batch of breaded veggies on your baking sheet in a single layer.

Bake for 30 minutes and then turn, baking another 20 minutes or until slices are tender and golden brown on both sides.

Serve on a large, beautiful serving dish with optional vegetarian protein accompaniment. Toasted pecans and fresh parsley make nice garnishes.

Roasted Breaded Tofu Cubes
Ingredients
1/2 of a firm tofu block that has been sliced horizontally, drained, wrapped in a towel and pressed for at least 30 minutes

1 large dollup of vegan mayonnaise
splash of unsweetened, plain soy milk

Un-Panko Breading mix (See my Roasted Breaded Squash Recipe)

Directions
Preheat oven to 400F. Prepare baking dish.

After tofu has been pressed, cut it into cubes. Put your vegan mayonnaise in a shallow bowl and add enough soy milk to make it thin enough for dipping. Dip your tofu cubes in the mayo-milk mixture and place in a quart ziploc bag with about 1/2 cup of Un-Panko Breading Mix. Shake gently until tofu is coated with breading mix.

Place tofu cubes in a single layer in your baking dish and bake for 20-30 minutes or until breading is crunchy and lightly browned. Serve as the optional veg protein accompaniment with my Roasted Breaded Squash Recipe.

Notes
I like the plain flavor of tofu, but I think it would be even better if the pressed tofu was marinated in a gluten-free soy sauce before being coated in breading. It was a nice accompaniment to my roasted squash, though.

Pictured as served with roasted red beet slices and roasted squash.

Un-Panko Roasted Chickpeas
Ingredients
1 can chickpeas, drained
Your favorite oil (grapeseed, olive, peanut)
1/4 recipe of Gluten-free Un-Panko Breading
Directions
Preheat oven to 400F and prepare baking sheet by covering it with a layer of parchment paper. Empty chickpeas onto sheet and drizzle with your favorite oil, spreading to cover chickpeas evenly. Mix the gluten-free Un-Panko breading into the chickpeas and then spread out chickpeas again. Roast for 20 to 30 minutes, or until Chickpeas and breading are dry and lightly browned.

Serve as an optional protein with my Roasted Breaded Squash Recipe.

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Menu of the Week: Meal Plan Monday and Gluten Free Menu Swap

June 1st, 2008 yum Posted in Dressing of the Week, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Salad, Vegan, kabocha 4 Comments »

Vegan Mexican Chipotle Pizza

Corn flour pizza with slow roasted tomato nut-free,dairy-free pesto and chipotle salsa topped with corn kernels, pine nuts and avocado

As always, I love posting my menus with the others over at Org Junkie. And this week Gluten Free Mommy is hosting the gluten free menu swap. This week the theme ingredient is CABBAGE. Yay!

Monday: Korean
Vegetarian Bibimbap (bibbinba in Japanese)
with konbu sesame soup

Wednesday: Mexican
Black Bean Soup

Thursday: Thai
Thai Summer Rolls with cabbage and peanut sauce

Friday: Japanese
Vegetarian Takoyaki (technically tofu-pup yaki, but you’ll see)
with vegetarian okonomiyaki sauce and mayo garnished with ao nori

Saturday: American
Southern Fried Tofu
Biscuits and Vegetarian Gravy
With braised red chard
and Coleslaw (made of course from scratch with cabbage!)


Baked Good of the week:
Naomi’s gluten-free Sweet potato Pita Bread

This week I posted an
Vegan dairy free egg-free pumpkin layer cheesecake recipe
and a long awaited Meme with 7 weird facts about ME

Soon I’ll be posting a review of the Triumph Dining Guide and a recipe for yummy summer GF macaroni salad, among other things.

And- as promised, this week we’re back to the dressing of the week with a kabocha pumpkin salad in a tangy apple vinegar vinaigrette. Enjoy!

Kabocha Salad in Vinaigrette recipe
Ingredients
1/2 of a kabocha pumpkin
thinly sliced onion, to taste (1/4 small onion or less)
dab of grated garlic
1 tbsp apple cider vinegar
2 tbsp olive oil
1/4 tsp salt
pepper, white pepper preferable but anything ok
Directions
Thinly slice your onion and soak in water for 10-20 minutes. Then drain and squeeze dry. Cut your kabocha in half and scoop out the seeds. Then steam it until fork tender. Or, microwave.

Whisk your oil, vinegar, and seasonings including garlic. together, combine and mix with kabocha and onions. Enjoy!

Notes
DH doesn’t like kabocha, alas. But, I thought it was good.
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