Thanksgiving

Vegan Pumpkin Pie (GF)

This recipe is perfect for holiday guests who can’t have dairy or eggs and it’s also much lighter than traditional pumpkin pie, making it a great end to a feast! This recipe is also gluten free, so it’s great for people with all kinds of allergies or special diets.

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  • 1 (15 oz.) can pumpkin (not pumpkin pie filling)

  • 1 cup coconut milk

  • 1/3 cup maple syrup

  • 2 tablespoons brown sugar

  • 1 tablespoon pumpkin pie spice

  • 3 tablespoons organic corn starch

  • 1/2 teaspoon sea salt

  • 1 teaspoon pure vanilla extract

  • 1 prepared and par-baked almond flour pie crust or favorite 9-inch pie shell

  • dairy free whipped cream, for serving

See the entire recipe and directions at Yummy Mummy Kitchen.

Oven Roasted Root Vegetables

This is a delicious fall recipe that also looks beautiful on a Thanksgiving table! The vegetables listed in the recipe make a wonderful, unique combination, but can be substituted any favorite root vegetables you have on hand- sweet potatoes, rutabagas, turnips, carrots and more. The addition of fresh herbs like rosemary is another idea to customize this dish to your family’s tastes.

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1 large butternut squash, (1 1/2 to 2 pounds) halved, seeded and peeled

3 large Yukon gold potatoes (1 1/2 pounds), scrubbed

1 bunch medium beets, (about 1 1/2 pounds), scrubbed and tops trimmed

1 medium red onion

2 large parsnips (about 8 ounces)

1 head garlic, cloves separated, and peeled (about 16)

2 tablespoons extra-virgin olive oil, plus more for drizzling

1 1/2 teaspoons kosher salt

Freshly ground black pepper

See the entire recipe and directions at The Food Network.

Cauliflower Stuffing (Low Carb, Paleo, and Grain Free)

Thanksgiving doesn't have to mean throwing dietary restrictions out the window- there are plenty of delicious options for low carb or gluten free diets!  Cauliflower is such a versatile vegetable, and this recipe will make you barely miss the bread!

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4 tbsp. butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped or thinly sliced
1 small head cauliflower, chopped
1 c. chopped mushrooms
kosher salt
Freshly ground black pepper
1/4 c. chopped fresh parsley
2 tbsp. chopped fresh rosemary
1 tbsp. chopped fresh sage (or 1 tsp. ground sage)
1/2 c. vegetable or chicken broth

See the entire recipe and directions at Delish.

Maple Pecan Tart

Pecan pie is a wonderful, old-fashioned dessert perfect for Thanksgiving. This recipe substitutes maple syrup for the corn syrup usually used in pecan pie, and while this is still a rich dessert, pecans are full of antioxidants and good fats!

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1 large egg yolk
3 tablespoons unsalted butter, melted, divided
2 tablespoons canola oil
1 tablespoon water
2 cups pecan halves, divided
1 tablespoon granulated sugar
1 cup plus 2 tablespoons all-purpose flour (use gluten-free flour if needed)
½ teaspoon salt, divided
2 large eggs
½ cup pure maple syrup
½ cup packed dark brown sugar
2 teaspoons dark rum (optional)
⅓ cup dried cherries, chopped (raisins can be substituted if desired)

See the entire recipe and directions at Eating Well.

 

Roasted Green Beans, Mushrooms, and Onions

Forget the gross canned green bean casserole this Thanksgiving and wow your guests with these gourmet (and simple to make) green beans for a fresh take on the Thanksgiving staple!

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1 1/2 lb. green beans, trimmed
1 medium red onion, sliced into rings
8 oz. cremini mushrooms, sliced
8 tbsp. extra-virgin olive oil, divided
kosher salt
Freshly ground black pepper
1 c. fresh bread crumbs or panko bread crumbs (use gluten-free if desired)
1/2 tsp. dried oregano
1/2 c. freshly grated Parmesan
Juice and zest of 1 lemon

See the entire recipe and directions at Delish.

Simple Dairy Free Pumpkin Pie

I absolutely love pumpkin pie, and this is a perfect version for guests who are dairy free. The recipe also includes an easy recipe for pie crust, though we do have frozen pre-made gluten free pie crusts available at the store if needed.  Also, this recipe uses a whole can of pumpkin (maybe it's just me, but it drives me insane when a recipe only uses a partial can of pumpkin).

Crust:

  • 1 1/2 cups all-purpose flour plus
  • 2 tablespoons all-purpose flour
  • 2 teaspoons white sugar
  • 1 teaspoon salt
  • 1/2 cup canola oil
  • 2 tablespoons rice milk

Filling:

  • 1/2 cup white sugar
  • 1/4 cup dark brown sugar
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 (15 ounce) can pumpkin puree
  • 2 tablespoons canola oil
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 1/4 cups rice milk (or your favorite non-dairy milk)

See the entire recipe and directions at All Recipes.

Two Gluten Free Stuffing Recipes

Who doesn't love stuffing on Thanksgiving- or at any time, really. Here are two great gluten-free stuffing recipes- the first is more elaborate, and the second is a great basic recipe that is easy to customize (though in truth, even with all the gourmet stuffing recipes everywhere, it's the basic recipes that have always been my favorites).

Udi's Gluten Free Stuffing Recipe

Ingredients

1 loaf of Udi’s Whole Grain Gluten Free Bread
1 loaf of Udi’s White Sandwich Gluten Free Bread
1/4 cup of fresh flat-leaf parsley
3 tablespoons of fresh sage
Salt and pepper to taste
1 cup of unsalted butter or margarine
2 onions (or 1 large onion)
1/2 cup of chopped fennel
1/2 cup of chopped celery
2 large eggs, lightly beaten
1 cup low sodium chicken broth
1/2 cup heavy cream

Read the entire recipe and directions at Udi's Gluten Free.

The Basic Gluten-Free Stuffing Recipe

1 loaf gluten-free sandwich bread, diced into 1-inch cubes
1 large yellow onion, peeled and diced
2 stalks celery, diced
2 tablespoons chopped fresh sage
2 large eggs
3 cups chicken stock, heated (feel free to use vegetarian broth if desired)

Read the entire recipe and directions at The Gluten Free Girl.

 

We also have gluten free and vegetarian gravy mixes available at the store.

Clean Eating Green Bean Casserole

I love green bean casserole, but Campbell's cream of mushroom soup and canned fried onions aren't really the pinnacle of health.  This is a fantastic, fresh alternative that would be a welcome addition to any Thanksgiving feast (plus its gluten free and dairy free)!

Ingredients:

1 yellow onion, sliced thinly
1 tablespoon coconut oil, or butter
2 cups parsnips, chopped
10 oz. mushrooms, chopped
3 cloves garlic, minced
1/4 cup nutritional yeast
1 1/2 cups water
1 1/2 teaspoons fine sea salt
1 lb. fresh green beans

Read the entire recipe and directions at Detoxinista.

Crustless Cardamom Sweet Potato Pie with Stevia

This awesome (and low calorie) recipe uses NuNaturals Stevia Baking Blend.  It's a great product that is naturally sugar-free that substitutes very well for sugar in recipes.   

Ingredients:

  • 1 large sweet potato, peeled and cut into 1-inch pieces
  • 1/2 c. NuNaturals More Fiber Baking Blend
  • 1/2 c. light coconut milk
  • 2 large eggs
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground cardamom
  • 2 tbsp. cornstarch
  • 1/2 tsp. salt
  • cooking spray
  • 1/4 c. chopped crystalized ginger (optional)


See the complete recipe and directions at Oh My Veggies.

Light and Fluffy Gluten Free Dinner Rolls

One frequent problem with gluten free baking is that gluten free breads don't usually rise as much as conventional wheat baked goods; these rolls are an exception- and they're exceptional!

 Ingredients:

2 tablespoons active dry yeast
2 cups warm water
1/3 cup oil
1/4 cup sugar
1 egg
1 teaspoon salt
2 tablespoons xanthan gum
1 1/4 cups white rice flour
1 cup brown rice flour
3/4 cup potato starch
1/3 cup tapioca starch

See the entire recipe and directions at Lynn's Kitchen Adventures.