Favorite Gluten-Free, Dairy-Free, Sugar-Free Holiday Recipes
Saturday, 20 November 2010
Well the holidays are almost here again, I can’t wait to bring out some of the old favorite recipes, and try some new ones! Usually I write about my holiday cooking after the fact, so I thought it would be a good idea to post all my past successful recipes here in one place the week before Thanksgiving as a reference. I’d also like to invite people to post links to their favorite holiday recipes – I for one am always on the lookout for new ideas to try!
Next comes the Cornbread Stuffing. It takes a little time to prepare, but it’s a delicious way to enjoy an old familiar favorite holiday item. Since most cornbread has wheat and milk in it, I make my own cornbread with quinoa flour and use it for the stuffing. It adds a delicious sweetness to complement its savory taste.
Then of course, there are the pies. This year I’m going to try combining the pie crust from my pecan pie with the filling of the pumpkin pie and see how it turns out.
Update, 11/23/10: I just baked my pie, with a few changes this time. I did use the pie crust from my pecan pie recipe, though instead of coconut oil, I used lard! (This is what our grandmothers used in pie crusts years ago before they invented the true artery-clogging vegetable shortening, Crisco.) I also used just water instead of rice milk to bind the crust together. In the pumpkin pie filling, I tried using silken tofu this time, and it blended very smoothly. I was able to process the whole filling in the blender. I did not have any ground ginger on hand, so I skipped that but added a pinch of ground cloves (which didn’t grind up quite finely enough, hence the black specks you can see in the photo at the top of the page). It looks and smells delicious, and I tasted the raw filling before it went in and it was amazing. I can’t wait to eat it in a couple days!
You can find both below:
I would love to hear your favorite holiday recipes! Have a happy Thanksgiving!