Gluten Free Thanksgiving Recipe: Allergen Free Casein Free Pumpkin Kabocha Soup Recipe

November 17th, 2009 yum Posted in Breastfeeding for Allergic Baby Recipe, Dairy Free, Dinner Party, Egg Free, JM friendly, Nut Free, Pumpkin, Soup, Soy Free, Squash, TED Elimination Diet, Tomato-free, Vegan 8 Comments »

I love pumpkin season, and whenever pumpkins start appearing at the Farmer’s Market and grocery stores I am always tempted to bring some home with me. For me, pumpkins are like the puppies of the vegetable kingdom- I just can’t resist them! When I first started bringing pumpkins home, I didn’t quite know what to do with them. I started by making gluten-free pumpkin pies from scratch, which I enjoyed. But according to Cook’s Illustrated and other experts, apparently homemade pumpkin puree doesn’t make that much difference to the final pie, so I wondered if it was worth the effort. So, I moved on… I tried pumpkin ravioli (yummy), pumpkin lasagna (also yummy), and even grilled pumpkin. Recently, I came up with a hypo-allergenic pumpkin kabocha soup that captures the joys of the season perfectly, even if you are on a very restricted allergy diet.

I’m entering this recipe in The Whole Gang’s Gluten-free Progressive Dinner Party event as an appetizer…

Where to Stop Next
Don’t forget to stop by the rest of our blogs this week for the more of our Gluten Free Progressive Thanksgiving Dinner Party. Here’s the schedule.

Ali and Jean will be serving DRINKS on Monday, Nov. 16 at The Whole Life Nutrition Kitchen and Gluten Free Organics.

Karen, Jean and I will be serving APPETIZERS on Tuesday, Nov. 17 at Cook4Seasons, Gluten Free Organics and Book of Yum

Ali and Shirley will be serving MAIN COURSE on Wednesday, Nov. 18 at The Whole Life Nutrition Kitchen gfe-gluten free easily

Diane, Stephanie, Ali and Shauna will be serving the SIDE DISH/SALAD on Thursday, Nov. 19 at The W.H.O.L.E. Gang, A Year of Slow Cooking, The Whole Life Nutrition Kitchen and Gluten Free Girl

Karen, Jean and Ali be serving DESSERT on Friday, Nov. 20 at Cook4Seasons, The Whole Life Nutrition Kitchen and Gluten Free Organics

Dairy, Nut, soy free pumpkin kabocha soup recipe
1 small kabocha squash (Japanese pumpkin)
1 small pie pumpkin (American)
1-2 tbsp. olive oil
2 leeks, chopped
1 carrot, chopped
1 celery stick, chopped
2 cups gluten-free vegetable broth (from bullion, fresh, or carton)
3-5 cups water as needed
poultry seasoning
Heat oven to 425F. Cut kabocha and pumpkin in half and scoop out seeds. Cut once more so they are cut into fourths. Place cut side down on a large baking sheet and bake for 30 minutes, checking and turning at that point if they aren’t thoroughly baked. Put back in oven again for another 15 minutes, check. Put in for another 15 minutes if needed or leave out to cool. When cool enough to handle, remove skin and chop.

Heat olive oil in large stock pan on medium and sautee leeks. As they soften, add carrot and celery. Sautee and then add your vegetable broth. Let simmer for 10 minutes or so and then add your chopped, cooked kabocha and pumpkin. Add water to cover and let simmer for another 10 minutes or longer if desired. Add seasonings (poultry seasoning, salt, pepper, and paprika) and simmer for another ten mintues, adding any extra water you need. Taste liquid and add more seasonings if you like. When pumpkin and kabocha is thoroughly softened, blend soup with an immersion blender until you have a nice, thick, creamy consistency. Enjoy!

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Gluten free Holiday Recipe: Thanksgiving Breadless Vegetarian Pumpkin Stuffing Recipe

October 24th, 2008 yum Posted in Cooking for Karina, Dairy Free, Dinner Party, Egg Free, Holiday, JM friendly, Mushrooms, Nut Free, Pumpkin, Squash, Thanksgiving, Vegan, Vegetarian 4 Comments »

Recently, the farmer’s market has exploded with a gorgeous selection of pumpkin and squashes of every color, affirming that despite the sunny skies, Fall has finally come to us in California. I haven’t been able to resist bring some home with me. This week I’ve enjoyed their decorative presence in the house while I tried to decide how to use them. Inspiration came from an unexpected source. The other day the DH suddenly had an urge for Thanksgiving-type holiday food and bought a variety of ingredients to make himself a non-veg platter of goodness. Most of it wasn’t really my type of food, but he did make one dish that I found really interesting- a sautee of onions and apples for a fruity “stuffing” sans bread. Somehow as I watched him prepare it, I was reminded of my favorite portabella mushroom stuffed acorn squash recipe that I make every Thanksgiving as my special vegetarian main dish. I love this recipe, but baking acorn squash, toasting the gluten-free bread; and sauteeing and assembling the stuffing does take some effort. I wondered if I couldn’t do something similar but much easier for a special weekend meal with cubes of roasted pumpkin in a holiday “stuffing” recipe. Instead of the cinnamon that the DH used, I tried to amp up the savory elements with poultry seasoning (veg of course). I poked about for instructions on roasting the pumpkin, as I was afraid simply pan frying it wouldn’t cook it well enough and I had visions of mushy, watery boiled pumpkin as the only alternative. I settled on Vegyum’s instructions for the pumpkin portion, and then sauteed the rest, adding in the roasted pumpkin and fresh basil at the end of the cooking process. It does occur to me that you could possibly roast all of the ingredients to marvelous effect- but I’ll save that experiment for next time. The result? A delicious, light but satisfying dish that the DH pronounced “very good- as a side dish” and I enjoyed as my main course. It is an especially nice dish for a holiday party with vegetarians, as it takes little time but is interesting and versatile. To make it even more exciting, you could serve it in an acorn squash or pumpkin, or use it as topping for large broiled portabella mushrooms. What vegetarian, gluten-free guest wouldn’t enjoy this dish?

What are your favorite gluten-free, vegetarian Thanksgiving recipes? Feel free to include the link and description in this post and I’ll do a roundup as the holidays approach.

Vegetarian Roasted Pumpkin Apple Mushroom Breadless Stuffing Recipe
1 small pumpkin-type squash
A few whole garlic cloves, unpeeled
Half of an onion roughly chopped
several Sprigs of fresh rosemary
olive oil
salt, pepper

1 medium onion, chopped
1 portabella mushroom OR 8 crimini mushrooms, chopped
1 peeled apple, chopped in small pieces
poultry seasonings (with sage etc.)
salt, pepper
fresh rosemary sprigs
fresh basil leaves, julienned, to taste

Vegan Nutritional Yeast Gravy, Cranberry Sauce for Serving

Chop and peel small pumpkin squash into small to medium sized (about 1 1/2 inch) chunks. Heat oven to 450 f and place your pumpkin cubes in roasting dish or cookie sheet with a few garlic cloves, chopped onion, and fresh rosemary. Drizzle with olive oil and season with salt and pepper. Roast for 30 or 40 minutes and reserve, discarding the rosemary and removing the (still unpeeled) garlic cloves. Keep at least two of the roasted garlic cloves for usage in the recipe later.

Add some olive oil (less than 1 tbsp.) to a dutch oven or cast iron pan on medium or medium high heat and saute onion until it begins to turn transparent. Toss in mushroom pieces in a single layer, moving onions aside so mushrooms are in direct contact with the pan. Season with salt and pepper. Sear mushrooms until golden brown and then turn. When the mushrooms are browned on both sides, you may wish to remove most of the onions and all of the mushrooms from the pan for optimal browning of the apples. If desired, add a touch more olive oil (1 tsp or so) to the pan and heat. Throw in your apple chunks and season with poultry seasoning. Let them brown to taste, turning a few times. Then add your mushrooms, onions, and roasted pumpkin to the pan with the apple pieces. Add extra seasonings and more fresh rosemary. You may wish to add the contents of 2+ of the roasted garlic from the pumpkin roast, but make sure to evenly distribute the contents throughout the dish. Cook for a few more minutes to let the flavors mingle. Then take off the burner and sprinkle with basil, folding into the dish.

Serve with Vegetarian gravy and Cranberry sauce on the side.

Nutritional Yeast Gravy
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
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.
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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