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Gluten Free Vegetarian Thanksgiving Recipes: Portobello Mushroom GF Stuffing in Acorn Squash Recipe

Posted By yum On November 23, 2007 @ 11:04 pm In Holiday, Squash, Thanksgiving, Vegan, Vegetables, Vegetarian | 11 Comments

cranberrycobbler.jpgsquash.jpg [1]We had a good Thanksgiving this year, with oodles and oodles of delicious gluten-free food. And, in a surprise twist, DH decided to forgo his beloved turkey and just enjoy my vegetarian menu. Not to say he didn’t contribute to the meal- no, my amazing baker boy not only took on mashed potatoes and his favorite green peas, but he rolled out THREE gluten-free pie crusts. I mixed the dough and he rolled out and put it in the pie pan with filling- which to me is the work of a true hero ’cause that’s the most annoying part of baking. (Pie crust is where my patience starts to run out.) Meanwhile, I whipped up a vegan cranberry-apple cobbler. Truthfully I’d intended to just BUY a gluten-free pie crust from the Los Altos Whole Foods, but of course, that one itsy bitsy bakehouse in South- or is it North- Carolina was completely unable to handle the demand of Bay Area gluten-free folks this time of year and they were out every time I checked. Of course homemade tastes better anyway, so maybe it was for the best. I usually make spinach pie and Bette Hagman’s rapid rise french bread for the holidays, but since I’d just made them for our recent Celiac Bay Area group meeting, I skipped them this time. *sniff* But, as usual we were in no danger of starvation. ;) Our full menu?

Book of Yum’s Gluten-Free Thanksgiving Menu (Vegetarian):
Acorn Squash with Portobello Mushroom Stuffing
Broccoli with Sicilian Tomato Olive Sauce
Vegan Gravy
Peas
Mashed Potatoes
Cranberry Sauce

Dessert:
Vegan Cranberry Cobbler*
Apple Pie (Gluten Free Pantry Pastry)
Pumpkin Pie (Bette Hagman’s Dream Pastry)
Coconut Rice Fruit Ambrosia Salad

pies2.jpg [2]

*Cobbler dough made from 1 cup of Rebecca Reilly’s Brown-rice-flour based mix and 2 tbsp. quinoa flour mixed with margarine and brown sugar.

What did you all have for YOUR gluten-free Thanksgiving dinner?
(please tell me in the comments)

Shared with Kim’s Thanksgiving Series at Cook it Allergy Free [3]

Portabella Stuffed Acorn Squash
Main Course [4]  Vegetables [5]  American [6]  
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.

Article printed from Book of Yum: http://www.bookofyum.com/blog

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URLs in this post:

[1] Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2007/11/squash.jpg

[2] Image: http://www.bookofyum.com/wordpress/wp-content/uploads/2007/11/pies2.jpg

[3] Thanksgiving Series at Cook it Allergy Free: http://cookitallergyfree.com/blog/2011/11/candied-apple-cranberry-upside-down-cake-and-a-giveaway/

[4] Main Course: http://www.bookofyum.com/recipes_v2/listrecipes.php#Main Course

[5] Vegetables: http://www.bookofyum.com/recipes_v2/listrecipes.php#Vegetables

[6] American: http://www.bookofyum.com/recipes_v2/listrecipes.php#American

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