Thanksgiving Sharing from My Table Just a quick note to share some yummy delights with you on this holiday of gratitude. Many of us with special food

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Thanksgiving Sharing from My Table

Just a quick note to share some yummy delights with you on this holiday of gratitude. Many of us with special food needs find the holidays to be challenging at times with the foods traditionally served. Here are a few of my favorites that are delicious for almost anyone regardless of dietary needs. They have no gluten andno dairy (they do contain ghee, you can use coconut oil instead).

Enjoy and Happy Day of Gratitude to you!

Today I'm grateful for the quiet snow, and the nice warm kitchen, chai tea and time to myself away from my usual duties!

Darcey

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Pecan & Shitake Gluten Free Stuffing/Dressing

(serves 4)

1 c cooked Rice
¾ + ¼ c Pecans
1/2 large onion, chopped
2 celery stalk, chopped
1 apple, diced
1 tbsp Sage
1 tbsp Ghee
1 tsp Salt
Pepper to taste
1 c Bird broth (or mushroom broth)
8-10 Shitake mushrooms, sliced
1 Portobello mushroom, diced small
1 egg

In a large skillet cook onions, apple, celery and sage, salt and pepper in ghee until soft. Remove ½ from pan and reserve in a large mixing bowl. Add Portobello mushrooms and ¾ of the shitake slices to the hot pan. Cook until soft.
Process ¾ c pecans and the cooked mushroom and vegetable mix in a food processor or blender into a coarse paste. Use a little broth to aid the processing.

Mix the remaining cooked onion, apple, celery mix and the nut/mushroom paste with the rice in a large mixing bowl. Add the remaining whole nuts, sliced mushrooms, broth and 1 egg to the rice and veggies. Mix well. Put into a casserole dish and bake at 375 degrees, uncovered for 35-40 min, until the top is browned and the middle is stiff. You may wish to check for salt content, and add more if you desire.

Serve with bird and cranberries! Yum! Gluten free goodness!

Gluten Free Gingerbread Pumpkin Pie

I make this with a whole pie pumpkin. You may substitute a can of pumpkin puree if you like. But baking a pie pumpkin, cut in half, at 400 for 45 min is fairly easy. Cool and scoop out the meat. Use some for this recipe and save the rest for pumpkin soup or something else yummy.

Blend:
3 c pumpkin, cooked
1/2 c applesauce
1/4 c maple syrup (or honey)
1 c coconut milk
4 eggs
1 tbsp vanilla extract
spices to taste ( i used ginger, cinnamon and cardamom and vanilla- lots of ginger and cardamom, Nutmeg and clove are traditional. Use your favorites, but don't skimp on the ginger!)
i.e.
1 tbsp ginger root powder
1/2 tbsp cinnamon
1 tsp allspice
1/2 tsp clove
dash of nutmeg
zest of orange peel

crust:
1.5 bags of Pamelas Gluten Free ginger snap cookies blended to a powder (about 10 oz of GF ginger snaps)
2 tbsp fat of choice ( ghee is nice, coconut oil is great too!)
2 tbsp water

Mix the cookies and oil well, then add cold water to help it stick. Just a little, not enough to make it soggy!

Press crust into 9 in pie pan, bake 10 min at 400.
Pour pie filling in crust. Bake 15 min at 425 degrees and then 45 min at 350.

If you are feeling extra special, top the pie with diced crystallized ginger in the last 10 min of baking and broil briefly to carmelize the ginger pieces (3-5 min tops- keep your eye on this to prevent burning!)

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