I initially shared my allergen-free pumpkin pie, but when I tested the recipe again this time around I got funky results that may have been due to not refrigerating it. However, I want to tweak the recipe so I pulled it from the post. You will see a new improved version soon! The pie crust was great, though.

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 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

As Thanksgiving has gotten closer, I’ve been finalizing my own Thanksgiving menu. Here’s what I’m thinking.

For our main dish, we’ll have a recipe that has signified Thanksgiving to me ever since I first made it over twelve years ago living in Boulder, Colorado, My main dish for Portobella Mushroom Stuffed Acorn Squash (See below). I’ll top it with my favorite Nutritional Yeast Gravy. It might seem strange, but we’ve always enjoyed having some vegetarian or vegan Homemade baked beans with our Thanksgiving meal. This year I think I’ll make it in the our brand new slow cooker! We usually have plain old mashed potatoes, but this year Elise’s recipe for Duchess Potatoes (adapted to be dairy-free). Then I’ll make some Homemade Orange Apple Cranberry Sauce with a side of gluten-free, vegetarian homemade French Bread. For Desserts we will have pre-made gluten-free pie from Crave Bakery in Gluten-free Pumpkin Pie and Pecan Pie Varieties, as well as homemade dairy-free gluten-free pumpkin and Gluten-free Apple Pie.

What are you having for your Thanksgiving dinner menu?

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

The DH just got back from a two week trip to Israel and I want to spend time with my honey, so I’ll make this quick. I had this recipe at some of my favorite adopted “parents’” house. You know how sometime you have parents and siblings etc. that you are born with, and then people that you meet that end up filling that role for you in your life without being related by blood? Well, Vic and Hallie take the role of gluten-free “Mom and Dad” at our local gluten-free potluck events. This is one of my favorite recipes that they made for us “kids” (although their pizza is also spectacular). Hallie is vegetarian, and a wonderful mom to her own daughters and us local kids too. I hope you enjoy it!

Here’s some more gluten-free dessert recipes:
Dairy-free Soy-free Pumpkin Pie (use GF crust)
Grain-free Pumpkin Cranberry Upside Down Cake
Gluten-free Banana Blueberry Buckle
Raw Truffle Recipe
Blueberry Pie with Honey Whipped Cream
Cinnamon Apple Cake Recipe- no processed sugar, grain-free

Vic and Hallie’s Surprise Cranberry Pie Recipe Dessert  American

Ingredients 1 bag fresh cranberries 1/2 cup Sliced almonds (optional) 1/3 cup Sugar to sprinkle the fruit 3/4 cup Sugar for the crust 2 Eggs 3/4 cup {1-1/2 stick) Butter or margarine (I used 1/4 cup margarine with 1/2 cup butter) 1 teaspoon vanilla extract 1/4 or 1/2 teaspoon Xanthan gum (or xanthan gum mixed with guar gum) 1 cup of your favorite mild GF flour blend. Directions This recipe makes one large pie or large cake, or two smaller pies or two smaller cakes. I used one large pie pan and one small gratin type dish. * Preheat the oven to 325° F. Grease the pie plates. * Wash the cranberries or other fruit, leaving a little water on them. * Place the fruit on the bottom of the pie plate. If you use nuts, put them on top of the fruit. Next sprinkle sugar over the top. * In a mixing bowl, cream the remaining sugar with the eggs and butter. Stir in the vanilla extract and then finally fold in the flour and xanthan gum. * Pour or spread the batter over the fruit. * Bake for 35 – 45 minutes or until a cake tester inserted near the center of the crust comes out clean. * Important step: Cool for 10 minutes and gently loosen the edges. If you are using a springform, it is particularly important to loosen the edges at this point. Wait until the pie cools completely before taking off the springform sides. Notes I used 1/2 tsp xanthan gum and think I would try 1/4 tsp. next time. For the GF flour blend, Carol Fenster’s or Bette Hagman’s work well- I used a Brown rice version of Bette Hagman’s featherlight blend, but anything will work. Make sure it has a delicate flavor that won’t overwhelm the fruit. You can use different fruits in this recipe, and adapt the flavorings as desired. I think the pie tastes best cool, but it’s good either way. If you want to be really crazy you can add whipped cream or ice cream on top.

Rating:  9 Original Source:  Printed with permission from Vic and Hallie. Recipe found at http://home.comcast.net/~vhdolcourt/gfbaking/desserts/fruit_surprise_pie.html Recipe ID:  1150 Added:  October 25, 2007 Last Modified:  November 20, 2011

This recipe reminds me of my friend Ali’s latest recipe for a refined-sugar-free cranberry pear sauce. I bet even a curmudgeon like me wouldn’t mind the pear mixed in with cranberries!
Since we had a recipe that would be difficult to veganize, I thought I’d share a recipe I developed for a gluten-free vegan cheesecake. Actually looking at this recipe inspires me to make a new raw-foods based version. I know Toddler Yum would enjoy something made with her favorite raw-foods cashew-based cheesecake base. But, this recipe is certainly easy and delicious too. You could always make two vegan cheesecakes for Thanksgiving! I’m sure no one would object. What are your favorite gluten-free vegan dessert recipes? Share in the comments!

I hope you are enjoying my Gluten-free Vegetarian Thanksgiving Series. I’d love to hear what your favorite recipes have been so far.

Gluten Free Vegan Double-layer Pumpkin Cheesecake Dessert  Tofu  American

Ingredients Crust: 1 Nana’s No Gluten Ginger Cookie OR 3/4 cup gluten-free gingersnap cookie like Trader Joes or Midel(not vegan) 3/8 cup finely ground pecans 1/4 cup brown sugar 1/6 cup olive oil or other oil of your choice Filling Base: 8 oz. Tofutti Better than cream cheese 1 pkg firm silken tofu (just over 14 oz.) 1/2 cup agave nectar (or try maple syrup) 2 tbsp corn starch 1 1/2 tbsp. lemon juice 1 tsp vanilla pinch salt Part Two Filling: 1/2 cup pumpkin puree NOT pumpkin pie mix filling 2 tsp rum (if desired) 3 tbsp. brown sugar 1/2 tsp. pumpkin pie seasoning 1/8 tsp ginger 1/8 tsp freshly grated nutmeg pinch salt (if needed, taste) 6 ceramic ramekins Directions Preheat oven to 350 degrees F. Combine crust ingredients in a food processor and blend together. Press into the bottoms of your ramikins, forming a thin crust. Clean food processor. Combine all the ingredients of your filling base in a food processor and process until smooth and creamy. Taste and adjust seasonings if desired. Remove 1 cup of the combined filling base and reserve. Now add the part two of the filling to the remaining filling base left in your food processor. (Pumpkin puree through the nutmeg and salt.) Process everything together. Taste and add a little more vanilla and/or salt if you think it needs it. Now, take a clean spatula and carefully smooth the white, reserved filling base as the first cheesecake layer in all of your ramikins. Cover with pumpkin filling as the second cheesecake layer. You can leave a little mound in the center that is higher, but I’m not sure if it is necessary. Place your ramikins in a baking dish with medium-steep sides. Fill the baking dish with hot water halfway up the sides of your ramikins, making sure not to get any water IN the ramikins. Bake for 45- 50 minutes, cool to room temperature and then refrigerate for as long as possible- at least three hours. *sigh* Carefully remove from container or serve in ramikin. Enjoy!

Rating:  9 Original Source:  Filling heavily based on Fat Free Vegan Kitchen, Crust adapted from La Dolce Vegan Recipe ID:  1226 Added:  May 3, 2008 Last Modified:  May 29, 2008

For my contribution, I thought I’d share an unusual but absolutely recipe for delicious apricot glazed brussels sprouts. In my opinion, brussel sprouts are an unfairly maligned vegetable. If they are prepared right, they can be really, really tasty.

Here are some lovely blog recipes for Brussel Sprouts.
I tried the first three recipes and they were YUMMY!
Elana’s Pantry Chestnuts with Brussel Sprouts
Gluten-free Bay Roasted Brussels Sprouts
Gluten-free Bay Lemon Dijon Roasted Brussels Sprouts
Fat Free Vegan Brussels Sprouts with Basil and Garlic
Simply Recipes Hashed Brussel Sprouts with Lemon

Apricot Glazed Roasted Brussel Sprout recipe Side Dish  Vegetables  American

Ingredients 1 lb- 1 1/2 lb. brussels sprout olive oil dried dill to taste salt pepper 1/2 cup apricot jam (i use a no-sugar variety) 1 tbsp. fresh lemon juice lemon zest, if desired Directions Clean sprouts and shake off water, or fold in a towel. Cut in half, horizontally, and place in medium to large bowl, drizzling with olive oil. Season with dill, salt, and pepper and place flat on cookie sheet. I think that it is easiest if you put them all one way, either flat, cut side face down or round exterior face down. Place in 425 F oven and bake for 15 minutes and then check. If one side is nicely browned, turn over. Otherwise, put back in oven for another 10-15 minutes or until browned on one side. (This will depend on size of the brussel sprout) When this one side is brown, turn the sprouts over and bake for 5-10 minutes or until done to your preference. I like them more done than my DH- My favorite part is the crispy, paper-like exterior. yum! He likes them lightly browned but not papery. To each their own. While sprouts finish browning, put your jam, lemon juice, and zest in a heavy bottomed, small soup pot. Bring to a simmer and let it come to a liquid like texture. Then turn off the stove and reserve glaze. When brussel sprouts are done, put in a pretty, medium sized serving bowl and drizzle generously with glaze, stirring if necessary. Serve and enjoy!

Rating:  9 Original Source:  Contents of my brain, inspired by many recipes online. Please do not replicate without my written permission. Thanks! Recipe ID:  1466 Added:  October 18, 2009 Last Modified:  October 18, 2009

For my daily contribution, I thought I’d share one of my favorite vegetarian entrees that I often make for dinner parties including Thanksgiving. This is a recipe that I first enjoyed in my college days before I discovered Bette Hagman. My diet was pretty plain those days. I was thrilled when my best friend came to visit from Wisconsin and made me a gluten-free rice pie crust with a beautiful smiling sun in the bottom. Then she filled the crust with an amazing cheesy spinach filling. That weekend we ate spinach pie, and homemade falafel, and all sorts of good vegetarian foods, and at the end of it I couldn’t figure out why (at that time) I ate meat at all. All that veggie food was tastier to me than any of the meat stuff, and I had become seriously troubled by the ethics of eating animals after I brought home a dear little house Rabbit I named Hazel Moon and got to know how sweet and intelligent rabbits could be when kept outside of a cage. Shortly thereafter I became a gluten-free vegetarian, and never regretted it.

Over the years at the Book of Yum I’ve made many variations of a classic spinach pie. I’ve made it cheesy, and not cheesy, rice-based and rice-free, with non-dairy milk and with homemade vegan un-cheese. Here are two of my favorites. The first one is cheesy and has a variation for those who just hate rolling out pie crust and don’t want to buy a pre-made one. The second one is vegan and allergy-friendly with a homemade crust made from healthy quinoa and amaranth flour. It is a bit fiddley but worth the effort if you need to avoid a lot of allergens. Amazingly, despite all the things that aren’t in it, it still tastes great and emulates its dairy counterpart. I hope you enjoy!

Go to our Thanksgiving Vegetarian Event Headquarters to see links to all of our contributor’s recipes. See you tomorrow for another new vegetarian Thanksgiving recipe and another classic Book of Yum Thanksgiving dish!

If you are a vegetarian, when and how did you become a vegetarian? If you aren’t a vegetarian, what factors have encouraged you to consume more vegetables and fruits in your diet? Share in the comments! I want to hear your stories!

Caramelized Onion and Garlic Spinach Pie Main Course  Vegetables  European

Ingredients 2 bags or 2-3 pkgs of fresh spinach 1 tbsp. olive oil 1 tbsp. margarine or butter 1/2 small onion, finely chopped 2 fresh garlic cloves, pressed 2 tbsp finely ground brown rice flour 3 or 4 cups lowfat milk 1 tbsp or more garlic powder (or to taste) 1 1/2 cup cheddar cheese, shredded GF Pie crust (I used Whole Foods GF Bakehouse) OR Garlic mashed potatoes with extra cheese if desired Directions Bake GF pie crust for 10-20 minutes, according to recipe, at 375 sprinkled with garlic powder. Cook spinach in a dutch oven with a little water and then drain in a strainer. Cut into bite sized pieces and reserve. Melt/heat olive oil and margarine in nonstick or cast iron pan. When margarine has barely melted but pan is hot, add onion and, after a minute or so, add pressed garlic. Don’t let burn, but try not to move around too much so that they get all caramelized and yummy. When they look translucent and a little brown, add brown rice flour and mix into a paste, letting brown as a roux for as long as desired, but without burning. Add milk slowly, one half cup at a time and whisk in so you get a smooth sauce. Let it thicken and continue adding milk gradually. Add garlic powder to taste (really, taste it) and, when you have a nice white sauce, turn off the heat and add your cheese. (You can use more or less cheese, to taste.)When cheese has melted, add your spinach and mix until thoroughly combined. Pour into prepared pie crust OR Pour into pie pan OR gratin dishes. Take garlic mashed potatoes (if you have plain mashed potatoes, melt 1 tbsp margarine and combine 1/2 tsp or more of garlic powder, then stir into potatoes) and put into ziploc bag with hole cut out one corner to make a pastry bag. Sprinkle Spinach pie filling with any seasonings (i sprinkled paprika) and then gently put pressure on bag with mashed potatoes to release stream of crust, curling it on top of the spinach filling. Squish down until flat and top with additional cheddar cheese if you want. Bake pie for 20-25 minutes or so, or until top is brown and looks firm. It will be somewhat liquidy until it cools, so don’t worry. Enjoy!

Rating:  9 Original Source:  Adaption of Ann’s original recipe, the shared content of our brains. Do not replicate without permission. Recipe ID:  1146 Added:  October 15, 2007 Last Modified:  October 15, 2007

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

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