Kirkman Group, Inc. It is November already! November is the beginning of the holiday season, which means family gatherings, holiday parties, and an overall feeling of gratefulness and joy! With all of the gatherings and fun, there is usually one main focal point: FOOD! For families with individuals that have special dietary requirements – you don’t have to miss out on the the traditional Thanksgiving dishes that are gluten/casein based.
Here are recipies that offer great alternatives if you are GF or GF/CF. They are also vegan in honor of November being World Vegan Month.
Tasty Vegan Biscuits
- 2-cups gluten-free all purpose flour
- 1 ¼-tablespoon baking powder
- ½-teaspoon salt
- ¼ -cup cold, non-dairy butter
- 1-cup unsweetened non-dairy milk
- Preheat oven to 425 degrees Fahrenheit
- In a medium mixing bowl, whisk together flour, baking powder and salt.
- Use a pastry cutter or forks to cut the butter into the flour until all of the butter is mixed and the flour looks like fine crumbs.
- Pour in milk and stir until the dough just holds together, being careful not to over mix.
- Turn onto a lightly floured surface, dust the top with a bit of flour and then very gently turn the dough over on itself about 5-6 times – hardly kneading.
- Form into a 1-inch thick disc, handling as little as possible.
- Place biscuits on a baking sheet in two rows, making sure they just touch – this will help them rise uniformly. Gently reform the dough and cut out one or two more biscuits – you should have 7-8.
- Next brush the tops with a bit more of melted non-dairy butter and gently press a small divot in the center using two fingers. This will also help them rise evenly, so the middle won’t form a dome.
- Bake for 10-15 minutes or until fluffy and slightly golden brown. Serve immediately. Let remaining biscuits cool completely before storing them in an airtight container or bag.
- 1 large loaf gluten-free bread, cubed & set out to dry overnight
- ¾-cup uncooked green lentils
- 3-tablespoons olive oil or vegan butter (you can use a mix of both)
- ½-cup white onions, diced
- ¾-cup celery, diced
- Salt & Pepper to taste
- 3 ½-cups vegetable broth
- 1 flax egg (1-tablespoon flaxseed meal + 2 ½-tablespoon water)
- ¾-teaspoon dried sage
- The night before, cube your bread and set it in a large bowl to dry out – you want it to be the texture of day old bread – noticeably dry but not rock hard.
- The day of, if you haven’t already cooked your lentils, do so now by thoroughly rinsing ¾-cup lentils in cold water, then adding to a small saucepan with 1 ½-cups vegetable broth or water.
- Cook over medium-high heat until a low boil is achieved, and then lower to a simmer and continue cooking uncovered for 20-30 minutes. Set aside.
- Prepare flax egg and set aside.
- Preheat oven to 350 degrees Fahrenheit and line a 9×13 pan (or comparable sized dish) with foil or spray with nonstick spray.
- Sauté onion and celery in the olive oil or vegan butter and season with a bit of salt and pepper. Cook until fragrant and translucent – about 5 minutes. Set aside.
- To the bowl of bread, pour most of the broth then add the remaining ingredients (sage, cooked vegetables, flax egg, and lentils) and mix with a wooden spoon. The key is to make sure it is about the consistency of a meatloaf. If it’s too dry, add more broth and mix again. If it’s gotten too wet, add more bread.
- Transfer to the prepared pan and cover with foil. Bake for 45 minutes. Then remove the foil so the top can brown. Increase heat to 400 degrees Fahrenheit and bake for another 10-15 minutes or until the top is well browned and crisp.
- Remove from oven and let cool slightly before serving.
What better way to end a holiday meal than with fresh, homemade, Vegan Pumpkin Pie!
- ½-tsp. Ginger, ground
- 2-cups pumpkin puree
- 1-cup coconut milk from the can
- ¼ -cup maple syrup
- ½ -tsp. all spice
- ½ -cup Kirkman’s No Sugar – Sugar Substitute or coconut sugar
- ½ -tsp. cinnamon
- ⅛- cup arrowroot
- ½ -tsp. sea salt
- 1 pie crust, gluten-free, vegan
- Preheat oven to 350 degrees.
- Pre-bake piecrust for 10 minutes. Set aside
- Mix the dry ingredients together and then add the wet ingredients.
- Pour the batter into the piecrust.
- Bake for 60 minutes in the oven on the lower shelf or highest shelf depending on your oven (furthest away from heat).
- Remove from oven and let set and cool completely.
- Cover with saran wrap or foil and set in the fridge for at least 4 to 6 hours, ideally overnight.
- Remove and cut the pie and serve.
Homemade Pie Crust
- 2 ¼-cups gluten-free all purpose flour
- ½-teaspoon salt
- 1 ½-tablespoons of organic stevia
- ½-cup coconut oil, cool enough to be solid
- 6-8-tablespoons of ice water
- Pre-heat the oven to 425 degrees Fahrenheit.
- In the bowl of a food processor (or a large bowl), add in the flour, salt, and sugar. Process for a few seconds to combine.
- Add in the coconut oil and process for about 30 seconds or until it is well combined and no visible chunks are left.
- Starting with 4-tablespoons, add in the ice water and process to combine. Add in 1-2 more tablespoons at a time until the dough gently sticks together when bunched up in your hand. At no point should the dough be sticky!
- Separate the dough into 2 balls.
- On a well-floured surface with floured hands and a floured rolling pin, roll out the dough into a disk large enough to fit your pie pan.
- Fill your crust and bake for 5 minutes with tin foil around the edges of the crust. Take the tin foil off and bake for an additional 8-10 minutes.
- Try topping it with coconut whipped cream from your local health food store! Delicious!