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
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
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.
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.