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 Main Course  Vegetables

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.

Rating:  9 Original Source:  The contents of my brain. Please do not replicate without my written permission. Recipe ID:  1576 Added:  November 13, 2011 Last Modified:  November 14, 2011

Roasted Breaded Tofu Cubes Main Course  Tofu  American

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.

Rating:  7 Original Source:  The contents of my brain. Please do not replicate without my written permission. Recipe ID:  1577 Added:  November 13, 2011 Last Modified:  November 14, 2011

Un-Panko Roasted Chickpeas Main Course  American

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.

Rating:  9 Original Source:  The contents of my brain. Please do not replicate without my written permission. Recipe ID:  1578 Added:  November 13, 2011 Last Modified:  November 14, 2011

Other fun squash recipes from my gluten-free friends:
Kim has Zucchini Fritters Recipe
Elana has Butternut Squash Fries Recipe
Alta shares a Curried Acorn Squash Soup
Stephanie has Vegan stuffed Squash Blossoms Recipe
Nancy has a Summer Squash Bean Soup
Melissa has a Spicy Squash Salad Recipe
Stephanie has a Crockpot Butternut Squash Recipe

Pattypan Squash Latke Fritter Recipee Main Course  Side Dish  Vegetables  American

Ingredients 4 cups (about 1 1/2 lbs) large pattypan squash (5 inch or larger in diameter) 3 eggs, whisked together 1/2 cup almond meal (Trader Joes or homemade ground whole almonds with skin) 1/2 cup almond flour (I used Honeyville. You could probably substitute Almond meal OR homemade ground blanched almonds) 1/2 tsp. baking powder 1 tsp. seasoning blend 1/2 tsp. herbamare or your favorite salt 2 tbsp. Grapeseed oil or other high-heat tolerant oil Directions Cut off top with stem and peel your *overgrown pattypan squash. You can slice off any skin that is difficult to reach with a peeler. Slice into large pieces that will fit into a food processor chute and run through the large hole grater. The ideal method for draining your grated pattypan is to press it in a potato ricer. The grated pattypan is too big to go through the holes, but some liquid will come out the holes and you can also drain it off the top of the ricer cup. Empty the drained grated squash onto a clean kitchen towel and repeat until all of your squash has been pressed. Fold up in your towel and press any additional moisture out. Place your grated, drained pattypan squash into a large bowl. Fold your eggs into the squash. Add your almond meal, almond flour, baking powder and seasonings including salt. Fold together until you have a batter. Heat 1 or 2 tablespoons of your oil in a large skillet on medium-high. Form golf-sized balls of the batter in your hands and flatten patties into the oil in the pan. Fry until golden brown and then turn. Remove onto a large plate and reserve. You will have to make several batches to use up all the batter. Delicious as-is or with your favorite sauce! Notes I have not tested this, but if using a regular petite pattypan, you shouldn’t have to peel it. However, a petite pattypan probably has more water content so you may have to add more meal and/or flour.

Rating:  9 Original Source:  The contents of my brain, a work-in-progress. Please do not replicate without my permission. Recipe ID:  1565 Added:  August 2, 2011 Last Modified:  August 2, 2011

Then I went online to research the correct harvesting of pattypan. Whoops. Turns out if you let them get large, supposedly they get rather woody and coarse. I was disheartened but couldn’t believe they could really be that bad. People let zucchini get big, after all. Besides, looking at them gave me an idea. They were such nice, round shapes, and I was reminded of my old traditional eggplant parmesan recipe. They would be the perfect size for a personal pizza un-crust. So, I dipped them in a spiced oil and vinegar marinade and put them on the grill to soften them and add flavor. Then I topped them with a really good pizza sauce and cheese. For my dairy-free Mother, I made a few with Daiya cheese instead. The cheese melted and got all bubbly and delicious, and when I got a bite, I didn’t miss a grain crust at all! They were delicious, and the “hard” rind added structure and texture to the crust but the soft squash interior was still soft and delicious. I did notice that the larger they got, the larger their seeds were, and the center of the round was a bit softer than the rest. It could still hold up to a pizza topping, though, and was easy to eat with a fork, although I wouldn’t try to eat it with my hands just because it is a bit messier than a regular pizza.

I’ve been experimenting with my other giant pattypan and have found that they taste just as good as the littler ones. I like a sturdier squash anyway, and one of my biggest complaints over (bad) zucchini or yellow squash recipes is when they get mushy. It is hard to make these giant pattypan mushy, and they take on flavor and are just delicious sauteed in oil. I did prefer to peel them for sauteed applications as otherwise the rind is hard to eat. It reminds me of kabocha squash, actually.

So, if like me you have monster pattypan growing out of control in your garden- take heart! You can still enjoy them, in a fun way generally only possible when you have a home garden or belong to a garden co-op. You could also try mini pattypan pizzas with farmer market or supermarket babies. In that case, you would probably have to simply slice them in half and take care not to overcook them. They should be just as delicious either way!

Other Pattypan Recipes:
Fried Pattypan Squash Recipe
Pattypan Squash Recipe
Stuffed Pattypan Squash Recipe
Herbed Pattypan Squash Medley Recipe
Simple Pattypan Squash Recipe
Vegan Stuffed Pattypan Squash Recipe

Other innovative recipes using squash as a “crust”:
Butternut Squash Crust Quiche Recipe

Shared with Slightly Indulgent Tuesdays and Seasonal Sunday

Pattypan Crust-less Pizza Recipe Main Course  Vegetables  American

Ingredients Mutant, overgrown pattypan squash (5 or more inches diameter) Marinade: Olive oil dash of white balsamic vinegar (brown is fine but will discolor your “pizza” crust) your favorite multi-herb blend seasoning (italian or other) salt (if not included in above herb blend) Topping: High Quality Pizza Sauce such as Muir Glen Organic Grated mozzarella OR Daiya equivalent for dairy-free, vegan Fresh basil for garnish Directions Slice your monster Pattypan beasts into 1/2 inch thick slices appropriate for mini-pizzas. Whisk oil, vinegar, spices and salt together in a pie tin or other medium-sized dish with sides. Keep in mind that pattypan are like eggplant. They are greedy little sponges for oil. Make more than you think you need. Dip both sides pattypan slices in seasoned oil and reserve on a large plate. Heat your grill or grill pan to a high searing temperature. Lightly shake off any excess oil from your pattypan slices and place them on your grill. Sear and then lower temperature to medium. Let slices soften, and then turn to sear and cook the other side. You want your pattypan tender but not mushy. You have two options for the pizza preparation if you are using a grill. You can either place your topping on top of your seared pattypan crust in the grill, close the lid and allow the heat to melt the cheese, or you can reserve your slices and heat the topping in the broiler of your oven. The latter option will result in more browning, so I found I preferred to use the broiler. For broiler option, place pattypan slices on a baking sheet and place under broiler on high. Remove when cheese is melted and has browned. You can use Daiya cheese as a dairy-free alternative, but it will not brown in the same way so just remove when melted.

Rating:  9 Original Source:  The contents of my brain, please do not replicate without my permission. Recipe ID:  1564 Added:  July 26, 2011 Last Modified:  July 26, 2011

This recipe shared with Diane’s Real Food Weekly Roundup

Coconut Sugar Sweetened Apricot Cobbler Dessert  Alternative Grains  American

Ingredients 1/2 C coconut sugar or regular white sugar (add more if your apricots are under-ripe) 6 C fresh apricots 3 tbsp. cornstarch or arrowroot starch 1 tbsp. butter or vegan margarine (optional) 1 tsp. almond flavoring 1/2 tsp. vanilla 3/4 C sorghum flour 1/4 C potato starch, arrowroot or corn starch 1/2 C tapioca starch 1 1/2 tbs coconut sugar or regular white sugar 1/2 tsp salt 2 1/4 tsp baking powder 5 tbsp. palm oil shortening 1/2 C milk (dairy-free milk is fine) coconut sugar or raw sugar for garnish Directions Get a deep, ceramic pie pan out of the cupboard and preheat oven to 350F. Pit your apricots and cut into bit sized wedges and place into a large mixing bowl. Sprinkle with cornstarch, flavoring and sugar and fold in so they are evenly distributed. Melt your butter or margarine and gently fold into the apricot mixture. Reserve. If you like you can pour this apricot mixture into your pie pan and use the bowl for the cobbler. Combine your flours, starches, sugar, salt and baking powder in a bowl. Cut in your palm oil shortening with a fork, pastry cutter, or (my personal favorite) your fingers. When the shortening has been worked into the flour and you have a crumbly texture of dough, fold in your milk. Spoon your biscuit mixture on top of the apricots in your pie pan, sprinkle the top with coconut sugar or raw sugar for sparkle, and bake at 350f for around 35 minutes or until cobbler turns a light golden brown and seems firm on top. Enjoy with a dairy-free vanilla ice cream or plain. Delicious! Notes Cobbler runnier than you like? Store it in the refrigerator and the filling will set up.

Rating:  9 Original Source:  The contents of my brain, please do not replicate without permission. Recipe ID:  1561 Added:  July 14, 2011 Last Modified:  July 20, 2011

When I heard that our theme was scones, I started daydreaming about certain royal weddings and the English Channel and Lady Grey Tea. Be skeptical if you like, but ever since I was a little girl reading Jane Eyre I’ve had a thing for that part of the world. Sign me up for Bath, Somerset in June, and regency gowns, and castles with the changing of the guard and most of all, sign me up for an afternoon low tea with cups of black tea and gluten-free scones and gobs of clotted cream and jam. Please? I know the latter afternoon tea would cost an arm, leg, and probably an ear and nose too, but I really would love to have the experience at least once in my life. Since that trip to London is not, unfortunately, in the cards at the moment, it seems to me the least I can do is leap into this ratio event and put my own version of a British spin on it. I decided to make a classic British scone, spiced with nutmeg and sweetened with darling baby currants. I made it rice-free, and used Authentic Foods White Corn Flourbecause corn flour is popular in gluten-free baked products in the UK. And further, I decided to make it dairy-free, not only because I know many of my readers are dairy-free but because, well, we were out of butter and all I had was Earth Balance Margarine and palm oil shortening. I love the flavor of the former- and I love the allergy-friendly personality of the latter. Sometimes palm oil can be bland, so I used up all the margarine I had for taste, and filled in my ratio with palm shortening.
I based the scone on the ratio found in Wayne Gissler’s Professional Baking. To my astonishment, the recipe turned out quite well the first time out (and a good thing, too, because of course I ended up making my scone at the last minute). They were tender, faintly sweet and delicious fresh out of the oven, and I could really see how they would lend themselves to gobs of creamy topping, jam and a nice traditional tea. The next day we had an all-day gardening class scheduled at Love Apple Farm in Santa Cruz, so we took several in our lunchbox and gobbled them up with an appetite sharpened by the beautiful surroundings of an organic farm and the relief of shade after standing in the heat of the sun. The class and the scones were both quite good. You may find the dough to be a bit messier than you like. With more work, I might find a recipe that is easier to handle. But, I found the finished result to be quite delightful, and something I’ll be making again. Next time I just might go all out and make a dairy-free (or dairy) clotted cream recipe and serve it on sweet antique china plates and make a pot of tea in my great-grandmother’s tea pot to accompany it. I’ll just have to watch out for the Cat Burglar Baby Yum and her sly, scone-stealing (and probably teacup-breaking) moves.

I couldn’t resist taking my scones out on our patio for a morning treat. I even got out a lovely jar of Jeanie’s Organic Plum Cherry Jam for accompaniment, recently purchased at the Love Apple Farm Retail Location. Jeanie sells homemade organic tomato jams and even Indian chutneys that are really something special, as I found out a few years ago on a heirloom tomato hunt.

It occurs to me that this (and the other gluten-free scone recipes for the Ratio Rally) would make a lovely breakfast in bed for a gluten-free mother on Mother’s Day. That would be a lovely occasion to get out the china teacups and cream. Maybe follow it up with a promenade around the neighborhood, a bouquet of classic English roses, and spend the afternoon in with some Jane Austin movies… Sounds like heaven to me!

There were too many great entries to include them all, but I thought I would share the entries that I found the most intriguing:

Lisa of With Style and Grace with Lavender Earl Grey Lemon Scones
Caneel of Mama Me Gluten-Free with Savory Jalapeno Cheese Scones
Amie of The Healthy Apple with Rice Crispy Scones
Marla of Family Fresh Cooking with Vegan Avocado Scones
Mrs. R of Honey from Flinty Rocks with Almond Fig Scones
Peter and Kelli of No Gluten No Problem with Mesquite Scones
Wendy of La Phemme Phoodie with Red Velvet Scones
Silvana of Silvana’s Kitchen with Pecan Streusel Scones

Gluten-free Dairy-free Classic British Scone Recipe with Currants Dessert  Alternative Grains  European

Ingredients 150 g sorghum flour 150 g white corn flour (fine) 150 g tapioca starch 150 g arrowroot starch 90 g sugar 7.5 g salt 45 g baking powder 220 g Earth Balance margarine 30 g palm oil shortening 114 g eggs (i used 2 large, which was slightly more. oh well) 300 g soy milk (or your favorite dairy-free milk) 6 g nutmeg 7 g liquid vanilla (GF; I use Costco’s vanilla) 160 g dried currants more corn flour for dusting 1 egg, whisked together, for an egg wash Directions Prepare a large baking sheet with a layer of parchment paper (or a silicon sheet). Preheat oven to 400f. 1. Use a scale to measure your ingredients. I generally use a light volume measuring cup with pour spout, press the tare button to deduct the weight of the measuring cup and then start weighing my ingredients. If any get stuck to the bottom of your measuring cup you will want to tare the weight of the cup again. 2. Carefully sift the dry ingredients together (including nutmeg) into a large mixing bowl. Use a standing mixer bowl if you have it. My sifter is a metal wire strainer, and really does not do a good job. But, it is better than nothing. Use what you have on hand. 3. To cut in the margarine and shortening, I start the process by cutting the fats into the flour mixture with my fingers, but you can use a pastry blender if you prefer. Once it is halfway cut in, you can use the paddle attachment on your standing mixer to complete the job. Some people like to use their food processor to mix in fats, and that would probably work too. You want the dough to become like a coarse cornmeal in the end. Fold your currants into the dry mixture after it is a good texture. 4. Whisk the liquid ingredients together. 5. Add the liquid to the dry ingredients. Fold the liquid ingredients into the dry mixture until the ingredients are combined and you have a soft dough. Be careful not to mix too much, as this will result in a tough scone. 6. I had dough that was a little too soft, so perhaps I should have chilled it for 30 minutes. But, it was late at night, Baby Yum needed to go to bed, and I was tired, so I threw the dough onto a large sheet of wax paper and used the paper to fold the dough in half over itself multiple times, rotating the dough 90 degrees each time. Do this at least five times until you have a nice, soft dough. The dough may stick to the wax paper. Just peel off the wax paper as needed. I added a new sheet of wax paper to the top and even turned the dough over once or twice, never touching the dough itself but just manipulating the dough with the wax paper. 7. When you are satisfied with the dough, sprinkle the top generously with white corn flour (or sorghum), cover it with a fresh sheet of wax paper, flip it over CAREFULLY (a flat cookie sheet underneath or a pizza scoop will help do this without mishap), press the dough with your hand lightly (or you can use a rolling pin) through the wax paper to get it to be an even 1/2 in. thick. Then peel off the wax paper on the top of the dough and sprinkle the dough with more of your corn or sorghum flour. 8. To make my “British” style scones I used a small 2″ biscuit cutter. Flour the inside of the biscuit cutter and then use it to cut out round biscuits. You can wipe off the cutter and sprinkle more flour on the biscuit cutter if it starts to get sticky. You can also flour the biscuit dough as needed. Place each scone on your parchment paper covered cookie sheet with at least 2″ between each scone. They spread like mad, so beware! This recipe will make several sheets of scones. 9. Whisk together one additional egg and use a pastry brush to lightly baste the top of each scone with this egg wash before baking. 10. Bake at 400f for 10-12 minutes or until scone is lightly browned on top. Notes Best the first day they are made. The second day they are still good cold, but slightly dry. By the third day you will probably want to lightly microwave them before serving to compensate for any dryness. I experimented by freezing the final batch after it was cut into biscuit shapes. This may help with the spreading problem and with any graininess in the gluten-free flours. I’ll report back on this after I bake them.

Rating:  7 Original Source:  Based on Gisslen Ratio in the GF Ratio Rally ratios, but my original creation. Do not replicate without permission. Recipe ID:  1551 Added:  May 1, 2011 Last Modified:  May 2, 2011

The entries for the first week of the event look amazing and I am greatly looking forward to see the other divine entries.

For my entry, I wanted to try to create a delicious cheesecake like the ones I’ve enjoyed at Cafe Gratitude, an amazing raw foods cafe based in the San Francisco- Berkeley area. They now have a small cafe in my local Cupertino Whole Foods, yay! I found a lot of interesting recipes online that provided the inspiration for my recipe, but I wanted to do something a little different. I was initially thinking of making a strawberry or blueberry cheesecake, but as I stepped out the door of my house, I happened to see the lavender plant that I planted next to the door. I love lavender and use it every chance I can, either in body products (I love Dr. Bronner’s)), or in my natural housecleaning supplies. I add a few drops of essential oil in the vinegar and water I use to mop the floor, and drip a few into baking soda to use as a good carpet or couch deodorizer. Not unexpectedly, I also love lavender in food, whether it is delicately flavoring sugar cookies, ice cream, or chocolate. It is yummy however you use it. And so, when I saw this lavender plant on my doorstop with its beautiful small purple flowers, I thought- how beautiful would a mini-cheesecake be, drizzled in a little raw honey and festooned with lavender blossoms. Although I was inspired, I’m a fickle girl and wanted an assortment of flavors, so I still went to the grocery store and picked up some fresh fruit.

I started the recipe last night by soaking almonds and cashews overnight. Even though it is difficult for me to plan ahead enough to do this, I always enjoy the process of setting ingredients out to soak. It makes me feel half like Laura Ingalls Wilder and half like a witch preparing ingredients for some magical potion. This morning I made the almond nut milk and set it in a carton in the refrigerator, after sipping a little as a treat. The box stuff has nothing on the homemade almond milk! I cracked open my bottle of Organic Virgin Coconut Oil that Tropical Traditions had sent me free as a promotion. Woo hoo! Yay for free coconut oil! Next I made my molds for the cheesecake. I didn’t have springform pans that would have made it easy, so what I did was tape removable tart bottoms to my english muffin rings. Then I ground up pecans and date and pressed them into the tart pans as the crust. I put the crust in the refrigerator, made my filling, and then started playing with my fresh fruit and local, raw honey and lavender blossoms.

Ultimately I ended up making a very fun strawberry-kiwi raw cheesecake, mango cheesecake, and a blueberry topped cheesecake with a surprise. I enjoyed each flavor, but the honey lavender cheesecake was my hands down favorite. Sometimes honey has a little too much personality, but since the same is true of lavender, when they are put together somehow they harmonize to make something much more mellow. I could eat this cheesecake every day, if it weren’t for the fact that it requires me to think ahead to soak the nuts. Eating fresh flower blossoms always makes me feel like I’m dining on fairy food. Isn’t it gorgeous?

Gluten-free Raw Cashew Cheesecake with Pecan Date Crust Dessert  American

Ingredients 1 cup raw pecans 1/2 cup soaked medjool dates shredded raw coconut Filling: 3 cups cashews (soaked for at least 4 hours) 1/4 cup pine nuts (soaked for at least 30 minutes) 1/2 cup freshly made almond milk* 1/2 cup raw honey or agave (for almost-raw) 2/3 cup raw coconut oil 1/2 cup fresh lemon juice 1-2 sun-dried vanilla bean, cut open and scraped out OR 2 or 3 tsp. vanilla (for almost-raw) sea salt to taste 6 mini springform pans OR english muffin rings taped to cardboard or metal circles OR silicon muffin liners work too but give a less cheesecake-like shape Directions Sprinkle shredded coconut in the bottom of each small springform pan. Then put your pecans and dates in the food processor and process until you have a sticky, crumbly dough. Pat it into the bottom of your pans but not up the sides. Put your pans in the refrigerate while you prepare the filling. Drain and rinse your cashews and pine nuts. Put in blender with the rest of your ingredients and process until smooth. If you have too much in your blender for one batch, you can separate it and process it in two batches until smooth and then combine them. Pour the filling into your individual cheesecake molds and put the molds in the freezer to firm up- about 3 or 4 hours. Variations: Honey Lavender Un-cheesecake: Use raw honey as your sweetener for the filling. Sprinkle top with fresh lavender flowers or sprigs and dabs of honey as desired. Strawberry Kiwi Un-cheesecake: top with chopped fresh strawberry and kiwi Blueberry Sauce Un-cheesecake: after the cheesecake has been in the freezer an hour or two and is firm, use a knife so that it is no longer attached to the sides of the mold. Top with blueberry sauce and put back in freezer to harden. Reserve some sauce for drizzling later if you like. Mango Un-cheesecake: Top with slices of fresh mango. *To serve, remove cheesecake from the freezer and carefully slide a knife around the edges of the mold so it is no longer attached to the side. gently remove from mold and then leave out at room temperature for 20 minutes or so (or put in refrigerator) until texture approximates cheesecake and is no longer frozen solid. Notes *I made a batch of almond milk by soaking 1 1/3 cup of raw almonds overnight, rinsing them and blending with 2 cups of filtered water until you have a smooth creamy liquid. Then I strained the liquid in tea straining bags (or nut bags, if you have them) and added some (optional) vanilla scrapings. Delicious, and you’ll have more than you need for this recipe!

Rating:  8 Original Source:  Contents of my brain, please do not replicate without permission Recipe ID:  1547 Added:  April 13, 2011 Last Modified:  April 15, 2011

Blueberry Sauce with a secret ingredient Sauces & Condiments  American

Ingredients 1 1/3 cup blueberries (fresh or frozen, defrosted and rinsed) 1/2 avocado 1 tbsp. agave nectar 1 tsp. vanilla Directions Combine in food processor, blend and chill. Serve on vegan nut cream or raw cheesecake.

Rating:  7 Original Source:  The contents of my brain, please do not replicate without my permission. Recipe ID:  1548 Added:  April 13, 2011 Last Modified:  April 13, 2011

Previously I’ve made a delicious vegan pot pie and dill bread to celebrate St. Patrick’s Day. I love these recipes, but this year I wanted to do a little something different, so I started searching online. Once I came across an Irish dish called Colcannon made from potatoes, cabbage, or kale my mission was clear. I needed to make this lovely dish in celebration of my deep love for that most healthful of emerald-green veggies, kale. But I also needed to make it a bit rich and naughty so my green-leafy veggie reluctant husband would enjoy it too. Thus I used copious amounts of butter and salt, and even dipped into Baby Yum’s organic whole milk, to create something rich enough to qualify as celebration fare. If you are feeling a bit more health conscious than I am, or have a more greens-enthused family, feel free to cut down on the butter (or use a vegan substitute such as margarine or coconut oil) and use the salt more sparingly. Keep in mind that the seasonings on the green flavor the plain potato as well, and go forth and experiment. I hope you enjoy this dish as much as I do, and as much as I suspect my potato-obsessed Baby Yum will tonight for dinner.

I’m cooking at my in-law’s house in Boulder, Colorado this week. It always feels like a holiday cooking at someone else’s house- as long as they have the gluten contained. (My in-laws are very careful about keeping gluten away from us, bless them!)

I don’t think I cook with cabbage near enough. It is surprisingly tasty in Japanese okonomiyaki, savory cabbage pancakes/ pizza, and equally good with an Indian spiced-treatment of caramelized onions and golden cabbage. I’ve even had it in a delightful raw sesame oil salad- so yummy and good for you! You can’t even see the cabbage in the end product. Good for cabbage-haters!


Looking for more gluten-free vegetarian recipes for St. Patrick’s Day?
*Colcannon Puffs at Fat Free Vegan
*Gluten-free Irish Coffee Cupcakes at Simply Gluten-free
*Elana’s Gluten-free St. Patricks Day Recipes, including one for Irish Soda Bread (yummy) and Peppermint Patties
*Vegan Spinach Pie Recipe from the Book of Yum
*Karina’s Delicious Gluten-free Irish Soda Bread Recipe
*Vegan Colcannon Casserole at Manifest Vegan
*Dairy-free Mint Chocolate Chip Ice Cream with a surprise from Gluten Free Easily

Vegetarian Colcannon with kale cabbage and leeks Recipe Side Dish  Potatoes  Vegetables  European

Ingredients 8 small potatoes, washed with eyes removed 3 tbsp. butter (or Earth Balance margaarine for vegan) 3 leeks, green tops removed, with white part sliced in half horizontally, soaked in water and then drained and chopped into 1/4 inch crescents 1/4 small cabbage, quartered and then thinly sliced handful of de-veined kale, cut into bite size slices copious amounts of salt and pepper Generous glug of the highest fat milk in your house (hey, this is holiday food)- unsweetened plain non-dairy soy, almond or rice milk for vegan Sunny Paris or other shallot-or-onion + dill herbal blend (optional) Directions Quarter potatoes and boil in a pot for 30 minutes or until soft enough to mash Heat one tablespoon of butter in a pan on medium and add about 2 leeks worth of chopped crescent shapes, sauteeing until softened. Add your kale and an additional 1/2 tbsp. of butter. Sautee for a minute or so. Sprinkle with salt and pepper and then add a dash of water, covering the pan and lowering the heat. Let cook on low for 10-20 minutes, covered, or until kale is buttery soft and leeks are nicely caramelized. Remove to a bowl. Melt another tbsp. of butter in the pan on medium heat and add your remaining leek crescents. Sautee for a minute or two and then add your thinly sliced cabbage. Cook your cabbage for about five minutes, and then add your remaining 1/2 tablespoon of butter, generous amounts of salt and pepper to your taste, lower heat and cover until you have nice caramelized leeks and very soft, buttery cabbage with light browning. You may wish to turn the cabbage once during this. While the cabbage mixture is cooking on the stove-top, mash your potatoes with a masher and add your glug of rich milk. Fold the leek-kale mixture into the potatoes gently. When the cabbage-leek mixture is done, you can add it to the potatoes as well. Don’t over-stir; you want the potatoes to have a slightly lumpy, rustic presentation. Sprinkle with a dill-onion type herbal blend and serve. Serve in a pretty piece of pottery as a side dish for a St. Patrick’s Day themed feast! Notes in

Rating:  8 Original Source:  The contents of my brain, please do not replicate without my permission. Recipe ID:  1546 Added:  March 17, 2011 Last Modified:  March 17, 2011