By Guruka Kaur
The following is a favorite Thanksgiving Day feast. It is gluten free and dairy free and easy to make soy free, too. Whatever you do cook to share with your friends and family, make sure to put your most loving energy into it. And make sure to take at least a few moments to be grateful for all the blessings in your life, and all the challenges, too!
Cranberry Sauce, Great Every Time
4 – 5 cups washed cranberries in large sauce pan
1 cup water
1 cup honey
grated rind of ¼ of an orange
1 TBS of orange juice.
Bring to boil and then let simmer until it thickens. It will continue to get thick as it cools.
This is one recipe making about 3 cups of gravy – you can multiply as many times as you need.
In blender: 1 cup of no or low sodium veggie broth
1 cup of water
½ cup raw cashews (slightly rounded)
2 TBS arrowroot powder
2 TBS braggs or tamari (you can use wheat free tamari, and non-soy products). This recipe is for no sodium veggie broth, so you might decrease based on broth. Easy to find no sodium bullion cubes.
In a saucepan: 2 TBS olive oil
1 finely chopped shallot
8 oz mushrooms – quartered or trees – however you like
Salt, ¼ - ½ tsp and pepper to taste
Sautee until mushrooms are browned. Give the blender a quick mix and then pour blender mixture in with mushrooms. Keep medium heat – and mixing constantly – it will boil and thicken. Best to make shortly before using, though I do store and reheat.
Wild Rice Stuffing
Cook two cups of wild rice with ½ - 1 tsp salt – or how you like – follow directions on package for cooking. You can use a combination of water and veggie broth or all water.
In large pot:
2 TBS Olive oil
2 onions chopped or in moons
1 tsp salt – or to your taste.
Sautee 3 -4 minutes
Add 1 pound mushrooms, sautee 3 – 4 minutes
Add 4 – 5 stalks of finely slice celery and 1 cup chopped carrots or halved baby carrots and sautee 3 – 4 minutes
Add 1 chopped sweet pepper and sautee for 1 minute
Add 2/3 cup of pine nuts (much tastier if you dry pan fry them first – watch closely – keep the heat medium low – they can burn easily (optional) or you can use slivered almonds for higher protein
Add 1 cup of precooked chestnuts – we bake them
Add 1/3 cup chopped fresh parsley
1 – 2 TBS chopped fresh sage, rosemary and thyme – or any combination of fresh spices you love.
Cover the pot and let sit till you are ready to mix in the wild rice – this is wonderful stuffing
Preheat oven to 350 (I do not usually oil the pan, but if you know things stick to your pan, you might want to lightly oil.)
Rinse and drain tofu – as many pounds as you want to make. Use firm or extra firm
Cut into ½ inch slices and place on baking dish
Use juice of ½ lemon and squirt with braggs
Bake for 25 minutes
Remove from oven and turn the tofu over adding the other ½ lemon and another squirt with braggs
After you turn you can add garlic powder and some nutritional yeast – or any spices that you like
Bake another 20 – 25 minutes
Yogi Bhajan always taught us to eat only cooked tofu, and to cook with lemon to aid in digestion. Or, if you are not gluten sensitive – you can get a Tofurky Roast in the Health Food Store which is a lot of fun.
French cut a pound of fresh green beans.
Steam them for 15 minutes
While they are steaming, chop 4 cloves of garlic and lightly sauté for a minute in 2 Tbs olive oil.
Add 1/4 cup slivered almonds and sauté with garlic for 1 more minute then remove from burner.
When beans are steamed, toss them with the oil garlic and almonds. Salt and pepperto taste and serve. Serves 4.
Recipe from “American Vegetarian Cookbook” by Marilyn Diamond
4 cups peeled white or russet potatoes cut in quarters (we love to do this with Yukon Gold Potatoes)
1 bay leaf
1 celery stalk
1 large handful of parsley
1 large garlic clove, peeled
2 tablespoons light miso (we use white miso, or you can use chickpea miso)
2 tablespoons soymilk (optional) (we use almond milk)
1 tablespoon olive oil or sunflower oil (we only use olive oil)
Freshly ground pepper to taste
Place potatoes in a large pot and cover with water. Add bay leaf, celery, peppercorns, parsley, and garlic. Bring to a boil and simmer, covered, for 10 to 15 minutes or until tender. Do not overcook or potatoes will be mushy.
With a slotted spoon, transfer potatoes from pot to a large bowl, taking care to leave peppercorns behind. Reserve potato water. Combine ¼ cup potato water with miso and mix well to dissolve (make sure the potatoes are well-drained).
Mash potatoes, adding miso mixture, additional potato water as necessary, soymilk (almond milk) if desired, oil, and pepper. Whip well.
Serve immediately or transfer to a casserole and keep warm in 300 degrees F oven (for 30 minutes or less) until ready to serve.
Gluten Free Vegan Pumpkin Pie -Serves 8
Submitted by Kulwant Kaur
Gluten Free Pie Crust
1-1/2 cups gluten free all purpose baking flour (such as Bob’s Red Mill)
1/2 tsp salt
1/2 cup margarine (such as Earth Balance)
4 Tbsp cold non-dairy milk
Combine flour and salt, then cut in margarine using a pastry blender until mixture resembles coarse meal. Sprinkle milk, one tablespoon at a time, while blending, until all ingredients are moist. Using wax paper, place dough onto one sheet, flatten with palm, place another sheet on top and roll out to desired size. Remove the top sheet and invert into pie pan. This makes a single pie crust that can fit 8-inch to 10-inch pie pans.
Vegan Pumpkin Pie Filling
1 single 9-inch pie crust
2¼ cups canned pumpkin (you will need two 15-ounce cans pumpkin purée for this - one can has about 1¾ cups).
½ cup pure maple syrup
¼ cup plain non-diary milk (or canned coconut milk)
1 tablespoon coconut oil
1 teaspoons vanilla extract
2 teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
Pinch ground cloves
½ teaspoon sea salt
3 tablespoons cornstarch
Preheat oven to 350 F. In a blender, purée together pumpkin, maple syrup, milk, coconut oil, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch until very smooth. Pour into the pie shell and bake for 60 to 65 minutes until the center looks semi-firm (a little jiggle is okay). After baking for 40 minutes, if the edges appear to be browning too rapidly, carefully remove the pie and apply crust protectors/tin foil to the edges to keep from getting too dark.
Remove from oven and onto a cooling rack for 30 minutes, then chill for at least 4 hours before slicing.