I can’t believe I’ve been doing daily posts for our Gluten-free Vegetarian Thanksgiving event for over a week now! For this eighth episode of our event, my friend Alisa of Go Dairy Free posted an oat-free recipe for Maple-Walnut Pear Crisp along with a sister recipe for a Pecan Apple Crisp. I just love crisps, and she is absolutely right, they are one of the easiest and most forgiving types of fruit desserts if you are gluten and dairy-free. I love me some pie crust, but they are so much work. Crisps are fun, too, because they are one of the few gluten-free baking recipes that you can ad-lib and do “to feel”. I have been known to throw together many a crisp sans recipe. They are hard to mess up, honestly! Alisa’s recipe looks brilliant, of course. I love that she uses nuts AND gluten-free flour and sweetens with yummy brown sugar and maple syrup. Fabulously, naturally vegetarian and even vegan!
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
24 oz. gluten FREE bread, cubed (any type works, even bread that isn’t
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:
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.
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….