Last year I came up with some real winners in the GF/Veg cooking department and these staples are sticking around for another year. On my menu for Thanksgiving will be:
Stuffing (of the Gluten Free Variety)
Pumpkin Pie with a little twist
The Shepard’s pie is a staple in our little household, it just makes you *feel* like it’s a special occasion and that you’re fulfilled with Thanksgiving ‘feels’ just as much as those who are partaking in the Turkey. I am going to surf the food waves at my local Rainbow market to see what other treats tantalize my taste buds, but for now these are on my menu to stay. I’ll share my finds if they end up being interesting.
So now here’s the ooey gooey feely part, what am I thankful for?
Well I’ve got to say this last year has been pretty amazing. I’m super thankful for my current job situation(I’ve had some real crap jobs in the past), and I got Duke this year who has changed the family dynamic totally in our little 2 person household. There’s been lots of good things this year, I’m pretty dang happy.
Image by: Cody Rundall
In preparation for the holiday’s I have been testing out several different recipes at home. I’ve been trying to find a perfect meal for us to take to my family’s Thanksgiving meal. One that is not only vegetarian but gluten free and dairy free. It has been ALOT of trial and error! Let me tell you, when you are substituting meat options, dairy options and flour; things can get a little MESSED UP. I found out that baking and cooking gluten free takes a lot of recipe substitutions that can be catastrophic in some cases.
I think by far the best thing I’ve been toying around with is Shepard’s Pie. Its SO easy and everytime I’ve made it, it’s turned out delicious!
I did cheat. I haven’t figured out gluten free pie crust yet, so I’ve been using purchased GF pie crusts until I can get it perfect. Hoping to get it right for Thanksgiving when we have this meal. Here’s how I put this together.
1 bag frozen vegetables (carrots, peas, corn)
1 cup your favorite meat substitute or firm tofu
crushed or minced garlic
1 TB corn starch
1 vegetable bouillon cube
1 TB gluten free flour
1 cup vegetable broth
5 white potatoes
dairy free butter
dairy free milk
Crush or chop the garlic and onion to small pieces and brown in a pan with oil. Once the onion is translucent add broth. Once broth is warm stir in flour and corn starch. Make sure to stir while adding flour and corn starch or it will get lumpy. You can add more flour or broth depending on how thick you want the gravy. Then add the bouillon cube. I added just a half cube, but add as much to your tastes.
Then once the gravy is well mixed add the frozen vegetables and stir until defrosted and warm. Brown the tofu and add them to the mix.
To make mashed potato topping poke holes in potatoes with a fork and cook in the microwave at about 4 min on each side. Then peel and mash in a large bowl. Add butter and non dairy milk to taste. Add garlic powder and black pepper and mix well. Add a little more milk then you would for regular mashed potatoes so when the cook they don’t completely dry out.
Pour vegetable/gravy mixture into pie crust. Smooth potatoes over top. Bake in the oven at 350 degrees for 45 to 55 minutes. Watch for the mashed potatoes on the top to get brown and crusty.
Image By Cody Rundall
Let it set for 20 minutes before slicing it open and enjoy!