Thanksgiving!

I hope everyone had an amazing Thanksgiving! I hope you were surrounded by loved ones, and of course amazing food! What did you have? We had dinner at my inlaws. Everyone else in the family are dairy, gluten and meat eaters. So I spent some time, tweeking old recipes of mine, to be vegan and gluten-free.  They all came out completely delish and everything was a huge hit! My husband said the gravy was the best he had ever had! Here are a few of the recipes for you to try and enjoy.

Savory Mushroom Gravy

1lb assorted mushrooms finely chopped (I used mini portobellos and cremini)

4 cups vegetable stock

4 tablespoons of earth balance buttery spread

3 tablespoons Pamela's wheat + gluten free flour blend

1 tsp thyme

1 tablespoon Trader Joe's 21 seasoning salute

salt and pepper to taste

1. Place 3 tablespoons of earth balance and mushrooms in large pan. Cook over medium heat until mushrooms are browned and all liquid has evaporated. 

2. Add 3 cups of the vegetable stock, stirring to loosen up any browned bits on the bottom of the pan.  Remove from heat and set aside.

3. Place remaining Earth Balance and flour mix into a medium sauce pan over medium heat. Cook until browned and fully combined, about 2-3 minutes.  Slowly whisk in remaining stock; bring to boil, continuing to whisk until thickened. Add to first mixture. Stir in Thyme and seasonings.  Serve hot.

Vegan Green Bean Casserole

2lbs green beans

1 1/2 cups 'cream' of mushroom soup (recipe follows)

1 1/3 cups gluten free french 'fried' onions (recipe follows)

1/2 tsp black pepper

1. Combine green beans, soup, pepper and 2/3 cups of onions in a casserole dish

2. Bake at 350 for 25 minutes. Stir mixture and sprinkle remaining onions on top.

3. Bake for an additional 5 mins.

'Cream' of Mushroom Soup

2 cups finely chopped mushrooms

3 tbsp Earth Balance

1 1/2 cups cashew cream

2 cups vegetable stock

1/4 of a yellow onion minced in food processor

1/2 tsp garlic powder

up to a 1/4 cup Pamela's wheat + gluten free flour mix

salt and pepper to taste

1. Place earth balance and onion in 4 quart pot. Saute until onion is clear. Add mushroom, cook until browned, and most liquid is evaporated.

2. Add vegetable stock. Bring to boil. Add cashew cream, stirring continuously. Stir in seasoning.

3. make a roux with the flour, and slowly add in to thicken.

Gluten Free French 'Fried' Onions

1 large yellow onion

1 cup Pamela's wheat + gluten free flour mix

1/2 cup corn meal

1 cup almond milk (any dairy free milk is fine)

salt and pepper to taste

Large cookie sheet

Olive Oil

1. Mix flour, corn meal, and seasoning in a bowl. Set aside.

2. Place milk in a bowl. Set aside.

3. Thinly slice onion. Place onion in milk. Allow onion to soak for about 5 minutes.

4. Transfer onion into the flour mixture. Dredge through and make sure onions are coated completely.

5. Rub about a capful of olive oil on the cookie sheet.  Place onions on cookie sheet in an even layer.  Drizzle a bit of olive oil over the top.

6. Bake at 425 for about 10 minutes. stir onions carefully, try to flip them over. Bake for an additional 10 minutes or until nice and crispy.

Vegan Whipped Potatoes

10 lbs Organic potatoes 

1/2 cup cashew cream

1/2 cup Earth Balance buttery spread

2 tbsp vegan gourmet cream cheese

2 tbsp chives (optional)

salt and pepper to taste

1. Scrub and peel potatoes. Quarter potatoes and place in large pot. Cover with water. Bring to boil; cook until fork tender. Drain potatoes.

2. Place potatoes in stand mixer. Place mixer on medium setting and mix for about 2 minutes. Add in remaining ingredients. Continue to mix for about 5 minutes; potatoes should be a light, whipped consistency. 

3. Transfer to a casserole dish and bake at 350 for 15 minutes, or until top is golden brown.  

Give these a try, and let me know what you think!