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

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

Shared as an entry in Gluten-free Wednesdays

Gluten-free dairy-free soy-free Smoked un-cheddar sauce Sauces & Condiments  Alternative Grains  American

Ingredients 1 tbsp olive oil 1/2 of a large onion, minced 3/4 cup nutritional yeast 1/4 cup quinoa flour 1 1/2 cup water 2 tbsp Earth Balance soy-free margarine 3 tbsp. tomato paste 1 tsp salt 1/2 tsp pepper 1/2 tsp smoked paprika Directions Heat olive oil on medium in nonstick pan and saute your onion until it turns translucent. Then add your nutritional yeast and quinoa flour, toasting lightly. Lower the heat to medium-low, and whisk in one cup of water that you slowly add to the pan. When you have a nice smooth sauce, add your soy free margarine and tomato paste, mixing thoroughly. Season with salt, pepper, and smoked paprika. Let sauce thicken until it gets to your preferred “cheesy sauce” texture. Add water as needed if the sauce gets too thick. Take off burner and enjoy!

Rating:  9 Original Source:  Inspired by various recipes online but my original creation. Please do not replicate without my written permission. Recipe ID:  1494 Added:  March 13, 2010 Last Modified:  March 14, 2010

Gluten-free Vegan Smoky Uncheesy Spinach Pie Recipe Main Course  Alternative Grains  American

Ingredients Dough: 3/4 cup quinoa flour 1/4 cup arrowroot starch or tapioca starch 1/2 tsp salt 1/3 cup Organic Palm Oil shortening such as spectrum 2 tbsp dairy free milk of choice (plain hemp, rice, or almond) Filling: 2 or 3 bunches spinach (3 bunches for just spinach, 2 bunches if you add 1 bunch of beet greens), blanched, drained and diced 3/4 recipe of my smoked un-cheddar sauce Directions Combine flours, salt, and shortening in a food processor fitted with the S-blade. Process until all ingredients are combined and it starts looking mealy. Add your dairy-free milk and process again. It should start to form a ball. Using a spatula, scoop out your dough ball and shape into a nice ball in your hands. Wrap in plastic wrap and refrigerate for 30 minutes to an hour. (You can rush this step but dough will be more persnickety.) Meanwhile, prepare your spinach and make the smoked un-cheddar sauce. Mix the two together in a bowl and reserve. Preheat oven to 375. Place your chilled ball of dough in a gallon sized, freezer-safe ziploc bag. Roll thinly to cover the whole interior of the bag. Cut out the sides of the bag and peel back the top. Place with remaining bag side DOWN over an inverted pie pan (a). Place another inverted pie pan (b) on top of the naked dough and flip your tins so that they are right side up. Remove pie pan (a). Carefully peel back the remaining ziploc bag sheet to reveal a pretty pie crust. Pre-bake pie crust for 5-10 minutes. Don’t worry if it cracks on the bottom- it will taste just as good as a gorgeous, uncracked crust and no one sees anything but the top part of the crust. Fill with your blanched and drained spinach in your smoky un-cheddar sauce. Bake for 20 minutes or until top looks set and lightly browned. Serve and enjoy! Tastes great cold the next day!

Rating:  9 Original Source:  The contents of my brain, please do not replicate anywhere without my permission. thanks! Recipe ID:  1495 Added:  March 13, 2010 Last Modified:  March 14, 2010

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 Soup  Vegetables  American

Ingredients 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 salt pepper paprika Directions 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!

Rating:  8 Original Source:  The contents of my brain, do not replicate anywhere without permission. Recipe ID:  1464 Added:  October 13, 2009 Last Modified:  November 13, 2009

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 Main Course  Vegetables  American

Ingredients 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 Directions 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.

Rating:  9 Original Source:  The contents of my brain. Do not replicate anywhere without my permission. Recipe ID:  1308 Added:  October 21, 2008 Last Modified:  October 24, 2008

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

The last time I went grocery shopping, I have to admit, it was something of an unpleasant shock. I’ve noticed the price of certain things (dairy, produce, etc.) sneaking up, but this time I was shopping somewhere different than normal and I was so depressed when I found out that it really wasn’t cheaper to shop there than anywhere else. Bummer. Despite the fact that pretty much everything is going up-up-up in price, there are still some ingredients out there that are almost reasonably priced, if you shop carefully. Here in the Bay Area, we have a great shop called the Milk Pail that sells inexpensive produce and imported cheese. We also have a ton of international grocery stores (Hispanic, Asian, etc.) where you can get great prices on produce. Not buying certain protein sources helps with maintaining a budget- and not going crazy with dairy helps too. I’ve also had another issue- mainly, the fact that I’ve been so darned busy with school I haven’t had time to make the kind of elaborate, time consuming recipes that I love. So, I decided to start a new regular feature here at the book of yum called “Easy and Frugal Gluten-Free Cooking” to showcase recipes that are ideal for those on a budget and pressed for time. Like me, you’ve no doubt noticed the skyrocketing price of rice. It’s so distressing when one of the staple grains of the gluten-free lifestyle is affected- and if it’s hard for me, I can only imagine how tough many families are finding it right now. Both of these recipes don’t use (much) rice at all, and one is even low-carb for those frugal AND busy gluten-free dieters out there! I hope you enjoy.

DH and I developed this recipe for spaghetti squash lasagna when we were dieting before our wedding, almost six years ago. (It’s tough when two cooks get together- you always want to feed each other to show how much you care!) I’m picky about my squash, to say the least. Nothing I hate worse than mushy, overcooked yellow summer squash or zucchini. Yuck. But luckily, spaghetti squash is difficult to ruin. Its stringy, almost crispy noodle-like threads are pleasing texturally and have a lovely, fresh flavor to boot. Combined with italian seasonings and cheese, it’s even better. According to Wikipedia, “Spaghetti squash contains many nutrients including folic acid, potassium, vitamin A, and beta carotene. It is also a food low in calories, averaging 75 calories in 8 cooked ounces.” Sounds good to me! By the way, I included a dairy free option that is NOT particularly frugal- sorry about that. I just thought it would be yummy. If pine nuts are not in the budget, you could use your favorite processed dairy-free cheese or crumbled tofu ricotta. (Note: you can get a decent price on a large-ish bag of Pine Nuts at Costco- Sam’s Club might carry them too, but I’m not entirely sure.) This recipe was developed from a Weight Watcher recipe so can be low in points. You can skip the oil and be skimpy with the cheese if you would like and it will still be a great simple meal!

And I’ve always had a soft spot for potato latkes. What’s not to like about a hearty potato based pancake? I think this is the best potato latke I ever had, and I haveThe Complete Guide to Traditional Jewish Cookingto thank for providing the inspiration. Latkes are perfect for breakfast, lunch, or dinner. When I’m in a real rush, sometimes I mix up half a batch of Manischewitz Homestyle Potato Latke Mix and serve it with a little tin of applesauce and (optional) sour cream or yogurt. But, nothing can compete with freshly made latkes with real potatoes and onions. This dish contains eggs for protein, potato as the starchy vegetable base, and I added spinach for some extra vitamins. With the additions, it makes a great complete meal. And, happily, potatoes are still a reasonably priced ingredient that gives a lot of gluten-free bang for your buck.

I hope you enjoy these two recipes as much as I did- and they really are easy and satisfying. Note: hungry husbands may be disappointed if you make them grate cheese and they find out it wasn’t for pizza but for low-carb veggie casserole. Ahem. And if said DH’s are not dieting, they may want some starchy dish on the side or there are certain to be late night refrigerator raids! That being said, DH enjoyed both of these dishes and I will be making both again!

Enjoy this recipe? You might also like my other low-carb vegetable recipes:
Zucchini based pizza crust
or
Eggplant Parmesan Recipe sans crumbs
Zucchini Parmesan Recipe sans crumbs

Gluten Free Potato Latkes Recipe with spinach variation Breakfast  Potatoes  American

Ingredients 3 lg baking potatoes, peeled (1.5 lbs) 2 onions, grated 2 tbsp corn meal 2 tbsp rice flour 1 tsp baking powder 2 eggs, lightly beaten 1/2 tsp sugar 1 tsp salt 1/4 tsp freshly ground black pepper large handful spinach (optional) olive oil applesauce (i like the little individual serving cups) lowfat sour cream or lowfat yogurt Directions Grate potatoes in your food processor and place in a strainer or in a clean kitchen towel. Press all the liquid out that you can. Put the grated potato in a large bowl. Put your onions through the food processor grater attachment and then put them in a strainer and let the liquid drain out. Try not to cry. Add the grated onion to the bowl with the grated potatoes and add the corn meal, rice flour, and all ingredients up to the black pepper. Don’t add the spinach yet. Heat your nonstick pan on a burner on medium-medium high. Add a little olive oil to your nonstick pan and let it heat up. Then drop spoonfuls of the batter into the pan in pancake shapes. Or, if you like to cuddle your food, you can grab a small handful of the mixture and shape it on the surface of the pan. Fry on medium to medium high heat for 4 minutes or until golden brown. Add extra oil if it seems to dry. Turn and fry the other side until golden brown. You can store it on a baking rack with holes or put it in the oven on a baking sheet to keep warm until you finish making them all. *For spinach variation you can add the spinach to a dry portion of the pan until it wilts and add it to the remaining batter, combining before you fry it up. I made half plain and half with spinach for extra flavor and nutrition. Serve

Rating:  8 Original Source:  Modified to be gluten Free from The Complete Guide to Jewish Cooking Recipe ID:  1235 Added:  May 23, 2008 Last Modified:  May 23, 2008

Spaghetti Squash un-lasagna recipe Main Course  Vegetables  Italian

Ingredients 1 large spaghetti squash olive oil pasta seasonings (like Trader Joes) High quality organic tomato marinara sauce 1 or 2 garlic cloves, pressed fresh spinach (optional) lowfat mozarella cheese, grated OR for dairy free variation Pine Nut Not-Ricotta 1 cup raw pignoli nuts, soaked in water for at least 1 hour 1 tablespoon lemon juice 1 tablespoons nutritional yeast 1/2 teaspoon sea salt Directions Combine a little olive oil, pasta seasoning in a small dish and mix thoroughly. You can add a little pressed garlic if you like. Slice your spaghetti squash in half horizontally and scoop out the inner seeds. Baste with your seasoned olive oil and bake on a baking sheet or in a roasting pan at 375 F for 45 minutes to an hour- until flesh gives slightly at touch. Turn over halfway through if you like. Remove from oven, let cool slightly, and then scrape out your squash strands with a fork. Take a cookie sheet or jelly roll dish and grease with nonstick cooking spray or a little olive oil. Mix with pressed garlic or any extra seasonings if you like. Spread your squash out in one flat surface- almost like pizza! Add a layer of the tomato marinara sauce, fresh spinach, and top with dairy or non-dairy cheese. Bake for 25-45 minutes or until top is golden brown (in case of cheese). Serve and enjoy!

Rating:  8 Original Source:  Adapted from a Weight Watcher’s Recipe from years ago Recipe ID:  1236 Added:  May 23, 2008 Last Modified:  May 24, 2008

Shared with Kim’s Thanksgiving Series at Cook it Allergy Free

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