Tips For A Happy Gluten Free, Dairy Free, Egg Free Thanksgiving
Posted Nov 19 2010 12:00am
I thought it is time to help out people who are looking for GFCF (Gluten Free and Casein /Dairy Free )
and egg free recipes and swap outs for Thanksgiving.
My first GFCF egg-free Thanksgiving was challenging, (hard to believe that it was 3 years ago!) but it went off without a hitch ...except that I had to cook EVERYTHING (that was before I did raw foods) and I was TIRED! Well my husband helped too....
Gravy- Use arrowroot, potato starch or rice flour to thicken your gravy and use olive oil, not butter if needed, use stock or nondairy milk of your choice to thin gravy
Pasta- Italian Thanksgiving? Use GF pasta and your favorite dairy free, egg free sauce or just have with garlic and olive oil, or make a garlic cream sauce with a roux see below...
For milk in recipes - use nondairy milk, coconut, nut, soy, rice For bread- use GFCF egg free breads, rolls, corn bread For butter- use coconut oil, olive oil, Earth Balance margarine (they have soy free too, if avoiding soy) For flour- use GF flours, bean flours, rice flours, nut flours, seed flours, GF baking mixes (make sure no powdered eggs or milk in them) For cream- use coconut milk , or thicker nut milks (just make nut milks with less water) For whipped cream- refrigerate canned coconut milk overnight and drain off the liquid and keep the solid cream. Put in a cold bowl and with cold beaters, beat and add a TBSP of sugar or maple syrup if desired and a 1/2 to1 tsp of vanilla, also you can look for a recipe for raw nut "whipped cream". For cream cheese /pies- soft or firm tofu or "raw" nut cheeses, my recipe for a great nut "cheese cake" http://lupushopecookbook.blogspot.com/2009/08/brownie-bottom-cheesecake.html
You can use the cheese cake nut filling in GF canollis, as marscapone in GF tiramisu, etc. It is DELICIOUS you won't believe it.
Garlic and Lemon White Sauce (I hope the quantities are right I just eyeball it)
For 1 lb just cooked pasta
2 garlic cloves, minced
zest of 1 lemon (if desired)
4 tbsp. olive oil or Earth Balance margarine or a combination add
2 rounded TBSPs GF flour to oil and mash together
about 3/4 cup soy milk or rice milk (use to get the sauce to the consistency you like)
1 tsp. salt
1/4 tsp. pepper
1/4 tsp. nutmeg (if desired)
3/4 cup Daiya or Follow Your Heart vegan cheese, grated (if desired)
2 tbsp. lemon juice
In a pan, mash the oil and/or margarine with the GF flour with a fork, cook for about 3-4 minutes do not let brown add the garlic and lemon zest, cook for about 2 minutes DO NOT let garlic brown!
Add milk, salt, pepper and (nutmeg and cheese ( if using). Cook to heat through.
Taste and add lemon juice after sauce is off the heat (if using)
I usually make this sauce without the lemon...will try it with lemon next time...