Thanksgiving is coming up for our U.S. neighbours so I’ve bumped up some holiday recipes for you!
Happy Turkey Day!
Believe it or not, it is possible to have a delicious Gluten and Dairy Free Thanksgiving that the whole family will enjoy. Here are a couple of recipes that I make every year and they are always a hit. No one believes me when I tell them there is tofu in the pumpkin pie! I hope your friends and family enjoy these as much as we do.
Gluten and Casein Free Stuffing
6 cups gluten free bread torn in 2″ pieces (approx. 1 loaf)
2 Tbsp oil
3 cups chopped celery (or 1 Tbsp celery seed)
2 cups chopped onions
1 tsp. salt
1 tsp. ground cilantro seed
1 tsp. ground thyme (or 1/4 cup chopped fresh)
1 tsp. ground sage (or 1/4 cup chopped fresh)
1/4 tsp black pepper
1 1/2 cups gluten free/dairy free chicken stock*
Preheat oven to 400 degrees F.
Tear bread into pieces to make 5-6 cups. Sauté chopped celery & onions in 2 Tbsp oil in large frying pan over medium heat until soft. You can also add any of the optional ingredients into the fry pan. Add spices & pepper as desired to taste. Pour in chicken stock & simmer over low heat for 15-20 min. Stir in bread until fully saturated in sauce & seasonings.
Spoon into a large baking dish. Bake for 40-50 min, covering as needed with aluminum foil, until done. If placed inside turkey, remove stuffing from bird to store in fridge.
- gluten free sausage
- pumpkin seeds
- pecans or walnuts
- cranberries, fresh or dried
*I use either Imagine Organic Chicken Stock or I use Harvest Sun Chicken Bouillon Cubes
GFCF Pumpkin Pie
Personally, I always cheat and buy a GFCF Pie Crust mix. But I know some of you will want to make it completely from scratch so here’s a good crust recipe. I don’t like to use starches and gums in my GFCF baking if I don’t have to. But I find it’s necessary for pie crust to get a better texture.
1/3 cup brown rice flour
1/3 cup tapioca flour
1/3 cup potato starch
1 tablespoon cornstarch
2 teaspoon sugar
1/2 teaspoon gluten-free baking powder
1/2 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup Earth Balance Shortening
1 egg, cold
1 teaspoon apple cider vinegar
Preheat oven to 350 degrees F.
Sift together rice and tapioca flour, potato and cornstarch, sugar, baking powder, xanthan gum, and salt into a mixing bowl.
Cut cold shortening into dry ingredients. Blend with a pastry cutter until butter in incorporated into the dry ingredients.
The dough should hold together when squeezed. Beat egg with vinegar and mix into dough.
Form dough into a ball with your hands. Add a little tapioca flour if the dough is too sticky. Roll out the dough between two sheets of wax paper. The dough should be about 1 1/2 inches larger in diameter than the pie plate.
Peel one sheet of wax paper away from dough. Place pie crust in pan. Remove top sheet of wax paper. Trim excess dough and crimp edges to form a decorative border.
Pumpkin Pie Filling
2 cups cooked pumpkin
2 eggs, beaten
1 teaspoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/8 teaspoon allspice
(Increase spices if desired)
6 ounces tofu (firm or soft)
1/2 cup honey
1 (9 inch) unbaked pie crust (see Treats recipes)
Preheat oven to 425 degrees.
In a large mixing bowl, combine the pumpkin, eggs and spices. Place the tofu and honey in a blender or food processor and process on medium speed until smooth. Stir this into the pumpkin mixture until thoroughly combined. Pour the pumpkin mixture into the pie crust and place in preheated oven to bake for 15 minutes at 425 degrees. Turn heat down to 350 degrees and continue to bake 45 minutes longer, until a knife inserted into the filling comes out clean.
We love a dollop of So Delicious Coconut Milk Vanilla Ice Cream on top of this yummy creation.