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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Gluten-free Vegan Nut-free Sesame Not cream cheese recipe

September 4th, 2010 yum Posted in Breastfeeding for Allergic Baby Recipe, Dairy Free, Egg Free, JM friendly, Nut Free, Nutritional Yeast, Rice Free, Sauce, Soy Free, Vegan, cheese 7 Comments »


Do you ever have happy accidents in the kitchen? The other night I wanted a creamy pasta type recipe. Since I’m not actually eating pasta (as I’m corn and rice free right now), I made spaghetti squash. And then it came to the cream sauce. Lately I’ve been indulging in sesame, and so I thought of using tahini as the base for a creamy sauce. I didn’t want a traditional tahini sauce, but something more like a vegan nut-cheese, so I added nutritional yeast and a little water to facilitate blending. Next I was going to add some vinegar or citrus juice when it occurred to me that I had some dill dressing left over from the night before. I added it to the blender, along with a few other seasonings- and something magical happened. The additional oil and lime juice made the tahini extremely creamy and thick- just like cream cheese in texture. Tahini is an assertive ingredient, so it gives more personality than a nut based “butter” but if you adjust the sweet, sour, and salty elements to your liking, I think this un-cream cheese recipe is pretty darned tasty. The fresh herb shortens the longevity of the recipe, so plan to use it all in a day or two or just add the herb to the portion you are immediately using. I used it on some spaghetti squash the first two days. Then I baked up some shallot-dill amaranth flatbread and used this as a creamy spread base for a gorgeous veggie avocado sandwich. The flatbread recipe is coming soon, but for now, enjoy this yummy casein, nut, and soy-free cheese recipe

Looking for more allergen-free un-cheese recipes?
Try my Smoked un-cheddar sauce recipe
Or Karina’s Cheesy Un-cheese sauce recipe
Or my Sunflower-seed based Dill Havarti Substitute Spread
And here’s my very popular Recipe for pine nut cheese, perfect for lasagna
Carrie’s Homemade Almond Dill Cheese

Tahini un-cream cheese recipe
Ingredients
1/3 cup tahini
1/3 cup nutritional yeast
water as needed
Juice of 1/2 lemon or lime
1-2 tsp. Annies gluten-free mustard
2 tsp agave nectar, honey, maple syrup, or simple syrup
3 tbsp. minced fresh basil

1/3 cup chilled lemon dill dressing as follows:
1/6 cup canola oil
1/6 cup lemon or lime juice
1 tsp dill weed
dash of agave nectar
sprinkle of salt

Directions
Whisk lemon dill dressing ingredients together and chill in refrigerator (or freezer if you are trying to hurry this).

Pour tahini into a small food processor or blender. Add nutritional yeast and lemon or lime juice. Process. Add fresh basil, mustard, agave, and enough water to keep the ingredients blending together but not enough to make it soupy. When you have a smooth paste, add your chilled lemon dressing. Process. You should have a creamy sauce that resembles the texture of cream cheese. You want it thick enough that you can scoop in balls with an ice cream scoop and spread it thickly on gluten-free toast if desired.

Taste and adjust seasonings as needed.

Notes
Delicious on baked spaghetti squash, pasta, or as a topping for sandwiches. Just add veggies!
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