Thanksgiving revolves around traditional recipes, but may often pose a problem for those attempting to eat healthy or who have dietary restrictions. These recipes will help to curb those issues.
- 1 cup brown & wild rice blend
- 2 1/4 cups vegetable broth
- 1 tablespoon olive oil
- 1 large yellow onion, chopped
- 3 celery stalks, chopped
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 3 tablespoons fresh chopped sage
- 1 tablespoon fresh chopped thyme
- 1 teaspoon salt
- 1 apple, cored and diced (optional)
- 1/3 cup dried cranberries (optional)
- 1/3 cup chopped pecans (optional)
- Combine the rice and vegetable broth in a large saucepan, bring the mixture to a boil, then lower the heat to a simmer and cover for 35-40 minutes, cooking until the broth is completely absorbed.
- While the rice is cooking, melt the olive oil in a large Dutch oven over medium heat and saute the onion and celery until tender, about 8 minutes. Add in the garlic, mushrooms, sage, thyme, and salt and sauté another 8 to 10 minutes, until the mushrooms are tender.
- Combine the cooked rice and mushroom mixture, and stir in the apple, cranberries and pecans, if using. Adjust any seasoning to taste, serve warm and enjoy!
Gluten Free Croutons:
- 3 tablespoons olive oil
- 1 large clove garlic, minced
6 cups stale, gluten free, vegan bread cut into bite sized chunks
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil
- 3 large stalks celery, chopped
- 1 large onion, chopped
- 1 teaspoon kosher salt
- 2 large cloves garlic, minced
- 1 large carrot, diced
- 1/2 teaspoon ground black pepper
- 2 tablespoons thyme, chopped
- 1 tablespoon sage, chopped
- 1/2 cup walnuts, roughly chopped
- 2 cups vegetable stock
- Preheat oven to 400° F.
- Lightly grease a large baking sheet. Spread chopped bread pieces across baking sheet. Add the minced garlic to the bread, drizzle in the olive oil and toss the bread in the mixture to coat.
- Transfer baking sheet to oven and bake for 10-15 minutes, or until the bread is crispy and golden. Turn the sheet halfway through to ensure even cooking.
- After removing the croutons from the oven, keep the oven on and reduce the temperature to 350°F.
- Warm 1 tablespoon olive oil in a large pan or skillet on a medium-low heat. When the oil is warm, add the chopped celery, onions and salt. Sauté for 3-4 minutes until onions soften.
- Add diced carrots and garlic to skillet, cook for another 2 minutes. Stir in the pepper, chopped herbs/walnuts and turn off heat.
- Lightly grease 9 x 13 roasting dish. Add the stuffing mixture and the croutons to the roasting dish, toss to combine. Add the chicken stock to the stuffing mixture before tossing again. Taste and adjust seasoning if needed.
- Transfer the roasting dish to pre-heated oven and bake uncovered for 30-40 minutes. If you like your stuffing on the dryer, crunchier side cook closer to the 40 minute mark. If you prefer stuffing with a little more mush/moisture cook around 30 minutes.
- When the stuffing is done, add the croutons to the top and enjoy!
- 6 tablespoons cold vegan butter (or chilled coconut oil with varied results)
- 1 1/4 cup Gluten-Free Flour
- 1/4 teaspoons salt
- 4-6 tablespoons ice cold water
- 2 3/4 cups pumpkin puree (1 1/2 15-ounce cans yield 2 3/4 cups)
- 1/4 cup maple syrup
- 1/4 cup brown sugar
- 1/3 cup unsweetened plain almond milk
- 1 tablespoon olive oil (or melted coconut oil)
- 2 1/2 tablespoons cornstarch or arrowroot powder
- 1 3/4 teaspoons pumpkin pie spice (or sub mix of ginger, cinnamon, nutmeg and cloves)
- 1/4 teaspoon sea salt
- To prepare crust, add gluten-free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in.
- Next, add ice cold water a little at a time and use a wooden spoon to stir. Only add as much water as you need to help it come together.
- Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days. Let it warm back up a little before using. (If it is too warm it may become too soft to handle).
- Once the dough is chilled, preheat oven to 350° F and prepare pie filling.
- Add all pie ingredients to a blender and blend until smooth, scraping down sides as needed. Taste and adjust seasonings as needed.
- To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper. Use a rolling pin to gently roll it into the shape of your pie pan.
- To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it.
- Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. It can be a little tricky but it bakes beautifully, so it’s worth the effort! Just try not to overwork the dough in the process – it shouldn’t take more than a few minutes to perfect the shape. Any holes or cracks can be mended with a little excess dough and the heat of your hand.
- Pour filling into pie crust and bake for 58-65 minutes. The crust should be light golden brown and the filling will still be just a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight.
- Slice and serve with coconut whipped cream and an additional sprinkle of cinnamon, nutmeg and/or pumpkin pie spice (optional). Enjoy!