Saturday, November 26, 2011

My Delicious Gluten-Free, Dairy-Free, Egg-Free Thanksgiving!

When you tell someone you're cooking gluten-free, dairy-free, and egg-free, a look of disgust on their face usually follows. I'm here to show how absolutely tasty it can be.

When added up, I probably spent at least eight hours cooking our big meal, and everything but the pies were put together between 11am-3pm on T-Day. I was more than ready to sit down and collapse into my plate by the end of my cooking spree.

Well, without further ado - here was our scrumptious Thanksgiving feast:

Dairy-free mashed potatoes - just organic yukon gold potatoes, almond milk, Earth Balance vegan butter, and salt. (A huge batch so I would have plenty for leftovers in the days to come!)

That bowl of green there is broccoli cranberry salad.

There are many differing recipes for it online, but this one is made with organic broccoli, cranberries, onion, grapeseed veganaise, honey, almonds, and apple cider vinegar.

This is my moms out-of-this-world Cranberry Orange Bourbon relish. You could it it plain with a spoon and be happy. (Just 2 cups of fresh cranberries, 1/2 an orange, 3/4 cup of sugar and 2 tablespoons of Makers Mark bourbon, all thrown together in the food processor)

None of my family (including myself) are very big fans of turkey, but I felt compelled by tradition to cook some any way. This here is Ina Garten's recipe for Herb Roasted Turkey Breast, and while a bit dry, it tasted fabulous with that cranberry relish and homemade gravy.

Speaking of gravy (in the background), I've never made any before, but it's surprisingly simple. I heated the turkey drippings from the roasting pan (which were mixed with the herbs and wine from cooking) 3 tbsp tapioca flour, and 3 cups of organic chicken broth - simmered until thickened then strained. In the foreground are Spiced Maple Roasted Sweet Potatoes sprinkled with almonds. Totally delicious and much lighter than a traditional sweet potato casserole.

I've never been very interested in a typical green bean casserole. I have a strong aversion to canned cream-of-anything soups because, well...I think they're disgusting. I decided to try making a "real food" version of this classic dish.

This recipe is made from fresh organic green beans, a homemade almond milk-based creamy portabella mushroom sauce, and caramelized sweet onions tossed with gluten-free buttered bread crumbs. Yes. WOW.

And my last three dishes:

1. A half-batch of homemade gluten-free "stove top stuffing" using this recipe, but substituted millet bread and chicken stock for the wheat bread and vegetable bouillon.
2. An egg-free corn syrup-free pecan pie with a gluten-free brown rice pie crust. Sound weird? Well, IT WAS AWESOME. I liked it better than normal pecan pie and I ate way too much of it.
3. Dairy-free Pumpkin Pie with Gluten-Free Sweet & Salty Pecan Crust - besides the crust getting a little overdone, this was fantastic. I loved the texture and salty-sweet crust.

The perfect plate - a little bit of everything :)

Digging into the meal!



It turned out the be a lovely low-key day.

Thanks to my mom for making this beautiful centerpiece for the table along with the broccoli salad, roasted sweet potatoes, and cranberry relish - even though she was sick!

Also thanks to my dad for slicing up the turkey breast :)

As well as keeping Oliver occupied while I cooked
(he was very fascinated by the paper turkey banner I made)

Just good ol' construction paper, glue sticks, and twine!

P.S. A peek at my little photo shoot with the food :)

(Apron from my sister - her shop is at!)

1 comment:

Jessica said...

Aw, my apron! Maybe i should actually put some stuff in my shop...