Saturday, November 28, 2009
Thanksgiving Recipes 2009
Thanksgiving RecipesRebecca 2009
Pumpkin Pie
Make your gluten free piecrust.
Or use gluten free pantry brand
Pie crust form a box…
My Pumpkin filling:
Steam chunks of pumpkin
(or just use the stuff in the can)
in the blender of food processor
add the pumpkin, pumpkin pie spices,
two egg whites, real vanilla extract,
appx ¼ cup of hone and two packets
of gelatin melted in either cooled
steam water form the pumpkin,
or just room temperature water
blend until smooth & aerated then
Pour and bake according to your
own pumpkin custard recipe, 350 at 45 min.
When done, sprinkle with cinnamon
Keep in the fridge and serve chilled.
Non-dairy whipped topping:
About ¼ cup of Extra virgin coconut
oil at room temp, ½ a brick of silken
tofu, about 1/8 cup of honey—maybe
more, and 1 tsp (+) vanilla extract,
blend in a mini food processor until
smooth—the coconut oil is hardened
so it may take a while to blend smooth.
Also, it will re harden if placed in the
Fridge—best to use it right away, or
just be okay with having to spread it.
My non-dairy hot slaw:
Shred a medium-sized head of cabbage.
Heat a large heavy bottomed soup pot.
Spray bottom and sides with oil. Melt
three tbsp butter ( we do use real butter)
or your best substitute. Add the shredded
cabbage and stir, do not allow it to
burn or become brown, once heated
turn the heat way down and put the
lid on, to “sweat” it, stirring every
few minutes until it is translucent
but still a bit has texture. Meanwhile
prepare the dressing. ½ brick of
silken tofu, the juice of one lemon,
3 –4 tbsp oil and salt to taste blend
in food processor until smooth, add
to the cabbage and stir. Salt to taste
Transfer the hot slaw to an oiled
baking dish, place the cover on and
keep warm until serving.
Thr tofu sour cream dressing is also
good made with firmer tofu and used over
cooked peas, for a side of creamed peas
or dollopped onto baked potaoes with
other toppings as an easy meal
Cranberry Relish (jello) Ring
Prepare gelatin following the recipe
for knox blocks or finger jello on the
box of gelatin packets, only use twice
the amount of gelatin packets, and fruit
sweetened cranberry juice, we used to
use cranberry apple, but now cranberry
raspberry is more readily available in all
fruit sweetened variety, set aside, it cannot
be completely cool to pour over the mix
below, but it cannot be hot, just luke-warm
and that takes a while.
Prepare and combine, then spoon into
an oiled jello mold these ingredients:
I bag of oranges, peeled with a serrated
knife to remove all white membranes
then scrape each section off of the inner
membranes, and cut each freed section
into 2-3 chunks
1/2 cup of walnut pieces, rinsed to remove
any loose brown papery skin (shake/sift in
a small colander under running water )
½ bag of fresh cranberries sliced thinly
sliced on the food processor
These fruit and nut mix should fill a
standard 9 inch jello ring mold, pour
the cooled jello over top to fill the ring
and chill overnight or until set. Remove
onto a plate and garnish with kiwi slices
and pomegranate piths. It is slightly bitter
and that is just the way we like it, or it
seem too much like dessert, upstaging
the pies!
A few other seasonal recipes:
Bakers unsweetened chocolate broken
into squares, and and dipped in a small
dish of honey for chocolate cravings!
or shave unsweetened chocolate onto
any ice cream substitute or whisk into
warmed non-dairy milk for cocoa.
I have alos made for a cocoa sustitiute,
Steep these tea bags into warmed non-
dairy milk substitute: celestial seasoning’s
brand hazelnut dessert tea, or anise seeds
in a tea infuser
Pumpkin Pie
Make your gluten free piecrust.
Or use gluten free pantry brand
Pie crust form a box…
My Pumpkin filling:
Steam chunks of pumpkin
(or just use the stuff in the can)
in the blender of food processor
add the pumpkin, pumpkin pie spices,
two egg whites, real vanilla extract,
appx ¼ cup of hone and two packets
of gelatin melted in either cooled
steam water form the pumpkin,
or just room temperature water
blend until smooth & aerated then
Pour and bake according to your
own pumpkin custard recipe, 350 at 45 min.
When done, sprinkle with cinnamon
Keep in the fridge and serve chilled.
Non-dairy whipped topping:
About ¼ cup of Extra virgin coconut
oil at room temp, ½ a brick of silken
tofu, about 1/8 cup of honey—maybe
more, and 1 tsp (+) vanilla extract,
blend in a mini food processor until
smooth—the coconut oil is hardened
so it may take a while to blend smooth.
Also, it will re harden if placed in the
Fridge—best to use it right away, or
just be okay with having to spread it.
My non-dairy hot slaw:
Shred a medium-sized head of cabbage.
Heat a large heavy bottomed soup pot.
Spray bottom and sides with oil. Melt
three tbsp butter ( we do use real butter)
or your best substitute. Add the shredded
cabbage and stir, do not allow it to
burn or become brown, once heated
turn the heat way down and put the
lid on, to “sweat” it, stirring every
few minutes until it is translucent
but still a bit has texture. Meanwhile
prepare the dressing. ½ brick of
silken tofu, the juice of one lemon,
3 –4 tbsp oil and salt to taste blend
in food processor until smooth, add
to the cabbage and stir. Salt to taste
Transfer the hot slaw to an oiled
baking dish, place the cover on and
keep warm until serving.
Thr tofu sour cream dressing is also
good made with firmer tofu and used over
cooked peas, for a side of creamed peas
or dollopped onto baked potaoes with
other toppings as an easy meal
Cranberry Relish (jello) Ring
Prepare gelatin following the recipe
for knox blocks or finger jello on the
box of gelatin packets, only use twice
the amount of gelatin packets, and fruit
sweetened cranberry juice, we used to
use cranberry apple, but now cranberry
raspberry is more readily available in all
fruit sweetened variety, set aside, it cannot
be completely cool to pour over the mix
below, but it cannot be hot, just luke-warm
and that takes a while.
Prepare and combine, then spoon into
an oiled jello mold these ingredients:
I bag of oranges, peeled with a serrated
knife to remove all white membranes
then scrape each section off of the inner
membranes, and cut each freed section
into 2-3 chunks
1/2 cup of walnut pieces, rinsed to remove
any loose brown papery skin (shake/sift in
a small colander under running water )
½ bag of fresh cranberries sliced thinly
sliced on the food processor
These fruit and nut mix should fill a
standard 9 inch jello ring mold, pour
the cooled jello over top to fill the ring
and chill overnight or until set. Remove
onto a plate and garnish with kiwi slices
and pomegranate piths. It is slightly bitter
and that is just the way we like it, or it
seem too much like dessert, upstaging
the pies!
A few other seasonal recipes:
Bakers unsweetened chocolate broken
into squares, and and dipped in a small
dish of honey for chocolate cravings!
or shave unsweetened chocolate onto
any ice cream substitute or whisk into
warmed non-dairy milk for cocoa.
I have alos made for a cocoa sustitiute,
Steep these tea bags into warmed non-
dairy milk substitute: celestial seasoning’s
brand hazelnut dessert tea, or anise seeds
in a tea infuser
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