GF, MSPI, etc. Thanksgiving dishes

freezorburn · November 2014

A couple years ago I was in the middle of an elimination diet to try to figure out what was causing DS's eczema. It was a bit of a challenge going in to Thanksgiving, but we still managed to feast! Thought it might be fun to start a thread collecting great recipes for Turkey day!

I've mentioned my mashed ginger sweet potatoes before -- just prick the skins, roast in oven for about an hour at 400F, and mash. Season with salt, powdered ginger, and dark sesame oil. If you need them to be fattier add your oil of choice. You can also sweeten them with brown sugar or maple syrup.

We might do something like this on Thursday. Or any day: https://www.bbc.co.uk/food/recipes/thebestchipsyouhavee_93121 Only we like to use duck fat because we tend to just keep it around. This recipe says to season with malt vinegar at the end - I can't remember if that is GF or not, but obviously you can use whatever works for your particular needs.

DecafGrandeMocha · November 2014

Unfortunately, I don't have any to share right now, but I had just posted on the Breastfeeding board asking for MSPI recipes and was going to cross post (that's what XP means right?). Thanks for starting this and the mashed ginger sweet potatoes recipe!

Unknown · November 2014

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stoneycakes · November 2014

You can make mashed potatoes with olive oil instead of butter and milk, too. I haven't tried it, but I saw it on The Chew and everyone said they were delicious. You obviously want to use a high quality olive oil.

stoneycakes · November 2014

Coconut oil and a little Kosher salt is delicious instead of butter on things that benefit from a little sweetness like butternut squash, sweet potatoes, fruit breads, etc.

unaveragejane · November 2014

Other people are making the ham and turkey for our family get-together. I feel stupid asking this, but do people generally use butter or other dairy when making these? (My fam always smoked meats with no glazes or marinades.)

stoneycakes · November 2014

unaveragejane said:

Other people are making the ham and turkey for our family get-together. I feel stupid asking this, but do people generally use butter or other dairy when making these? (My fam always smoked meats with no glazes or marinades.)

A lot of ham has dairy in it already, depending on how it was processed. And a lot of people put butter on their turkey. So you definitely need to ask or avoid.

ETA: Ham can have soy, too. Not sure if you're avoiding that.

freezorburn · November 2014

unaveragejane said:

Other people are making the ham and turkey for our family get-together. I feel stupid asking this, but do people generally use butter or other dairy when making these? (My fam always smoked meats with no glazes or marinades.)

Yes, I think it varies widely. I only have experience doing boiled ham, and obviously I can control what I put in that. I wouldn't be surprised if a number of glazes or marinades contained a bit of butter or soy. Or gluten. Gluten hides in so many things that people use in sauces.

I think you just have to ask, and if you are still unsure (because even the chef might not be fully informed of how some ingredients can be lurking around), I think you just need to use your judgment as to how sensitive your intolerance/allergy might be, and whether it's possible to get a center cut piece of meat that hasn't been as exposed to all the sauce. I think it would probably be difficult to get something that has been completely untouched by a glaze or marinade or basting juices, though.

bumpuser9353653 · November 2014

stoneycakes said:
Coconut oil and a little Kosher salt is delicious instead of butter on things that benefit from a little sweetness like butternut squash, sweet potatoes, fruit breads, etc.

What about in stuffing or gravy? I feel like the coconut might be too sweet in those. Anything else that works well? Just olive oil?

CLLDLL · November 2014

rugbymama said:

stoneycakes said:
Coconut oil and a little Kosher salt is delicious instead of butter on things that benefit from a little sweetness like butternut squash, sweet potatoes, fruit breads, etc.
What about in stuffing or gravy? I feel like the coconut might be too sweet in those. Anything else that works well? Just olive oil?

I used to use unsweetened rice milk in my gravy. Not awesome creamy, but good. You could also add things like plain dairy free yogurt to make it creamier.

stoneycakes · November 2014

rugbymama said:

Coconut oil and a little Kosher salt is delicious instead of butter on things that benefit from a little sweetness like butternut squash, sweet potatoes, fruit breads, etc.
What about in stuffing or gravy? I feel like the coconut might be too sweet in those. Anything else that works well? Just olive oil?

I have used both olive oil and dairy free margarine in stuffing and gravy and both are good. The coconut flavor definitely comes through with the coconut oil so I wouldn't personally use it , but if you make a sweeter stuffing with cornbread or raisins, apples, etc, it might be pretty good.

freezorburn · November 2014

rugbymama said:

Coconut oil and a little Kosher salt is delicious instead of butter on things that benefit from a little sweetness like butternut squash, sweet potatoes, fruit breads, etc.
What about in stuffing or gravy? I feel like the coconut might be too sweet in those. Anything else that works well? Just olive oil?

Bacon fat, duck fat, goose fat, turkey fat?

Also, if someone needs to do a GF stuffing, we've had a few Thanksgivings when someone has brought a rice-based stuffing, using the glutinous rice that you can get at Asian grocery stores. If rice gluten is okay, this is really delicious! You can season it with bacon (or other salty meat), onions, bits of chopped up cabbage, nuts, mushrooms, etc. With our crowd there is usually soy sauce involved, but you could just use regular salt if you need to stay away from soy or gluten.

stoneycakes · November 2014

If anyone's avoiding refined sugar, I made a cranberry sauce with orange juice for the liquid (Actually I used Trader Joe's Orange Peach Mango) and maple syrup for the sweetener and it was amazing! I put in a few whole cloves, a few whole peppercorns, a bay leaf, a small chunk of ginger and a pinch of salt. I think it was the best cranberry sauce I've ever made.

stoneycakes · November 2014

AFwifelife said:

stoneycakes said:

If anyone's avoiding refined sugar, I made a cranberry sauce with orange juice for the liquid (Actually I used Trader Joe's Orange Peach Mango) and maple syrup for the sweetener and it was amazing! I put in a few whole cloves, a few whole peppercorns, a bay leaf, a small chunk of ginger and a pinch of salt. I think it was the best cranberry sauce I've ever made.

That sounds really good. How much maple syrup did you use?

I forget the exact measurements. I followed the directions on the cranberry package and replaced the water with juice and the sugar with maple syrup cup for cup. It came out a little thinner than normal because of the maple syrup, but that didn't bother me. It wasn't runny or anything. You could reduce the amount of juice a little if you want it thicker.

stoneycakes · November 2014

Oh I have another package in the fridge. It was 8 oz of cranberries, 2/3 cup juice, 2/3 cup maple syrup. I put everything together, brought it to a boil and let it simmer for like 12-15 minutes.

pblge · November 2014

We're planning an entire vegan Thanksgiving feast! That means none of our dishes have milk (nor soy, I don't think). We used Oh She Glows (awesome mostly GF mostly vegan blog), the Post Punk Kitchen, and the NY times vegetarian Thanksgiving compilations to plan our menu. I can share the Pinterest link with anyone who wants it, just PM me.

pblge · November 2014

Since people were asking about gravy in particular, I tested this one earlier and it's fabulous.
https://www.theppk.com/2012/01/porcini-crusted-tofu-with-shallot-gravy/
The recipe is a little weird, as she expects you to have made the other components (marinated and breaded tofu) and use the leftovers in the gravy. But you could easily substitute a bit of GF flour for the breadcrumbs (or get a GF kind) with maybe an extra pinch of herbs, then add an extra dash of tamari (GF) and red wine vinegar instead of the marinade. I blended this so it would be creamy, but you could leave the shallots whole.

We used to make a wild rice stuffing instead of the bread kind. There are tons of recipes out there.

TJ1979 · November 2014

That's all kinds of full of soy though.

For my gravy I'm going to do turkey drippings, cornstarch, broth, and seasonings. Then we are making a side of sautéed portobellas, and I will purée and add some of those for richness and umami.

pblge · November 2014

Just meant to suggest the gravy recipe, not anything else, but come to think of it you do need a sub for the dash of soy sauce. I'd suggest salt.

unaveragejane · November 2014

So I usually make a big salad with romaine, spring mix, strawberries, toasted almonds, feta, red onions, and vinaigrette. This year I planned to do the same (with the feta on the side) but I couldn't find strawberries when I bought groceries yesterday. I bought a pomegranate instead. Would that work, or do you think people will be bugged by the crunchiness of the pomegranate seeds?

stoneycakes · November 2014

unaveragejane said:

So I usually make a big salad with romaine, spring mix, strawberries, toasted almonds, feta, red onions, and vinaigrette. This year I planned to do the same (with the feta on the side) but I couldn't find strawberries when I bought groceries yesterday. I bought a pomegranate instead. Would that work, or do you think people will be bugged by the crunchiness of the pomegranate seeds?

I have actually never had a fresh pomegranate ::gasp:: but these kinds of salads work well with almost any fruit. Pears, mandarin oranges, grapes, apples, melon = all good.

unaveragejane · November 2014

stoneycakes said:

unaveragejane said:

So I usually make a big salad with romaine, spring mix, strawberries, toasted almonds, feta, red onions, and vinaigrette. This year I planned to do the same (with the feta on the side) but I couldn't find strawberries when I bought groceries yesterday. I bought a pomegranate instead. Would that work, or do you think people will be bugged by the crunchiness of the pomegranate seeds?

I have actually never had a fresh pomegranate ::gasp:: but these kinds of salads work well with almost any fruit. Pears, mandarin oranges, grapes, apples, melon = all good.

Oooh, I have some tart Pink Lady apples. Great idea! Should I toss them with lemon juice so they don't brown?

stoneycakes · November 2014

unaveragejane said:

stoneycakes said:

unaveragejane said:

So I usually make a big salad with romaine, spring mix, strawberries, toasted almonds, feta, red onions, and vinaigrette. This year I planned to do the same (with the feta on the side) but I couldn't find strawberries when I bought groceries yesterday. I bought a pomegranate instead. Would that work, or do you think people will be bugged by the crunchiness of the pomegranate seeds?

I have actually never had a fresh pomegranate ::gasp:: but these kinds of salads work well with almost any fruit. Pears, mandarin oranges, grapes, apples, melon = all good.

Oooh, I have some tart Pink Lady apples. Great idea! Should I toss them with lemon juice so they don't brown?

I would if it's inconvenient to cut them at the last minute.

unaveragejane · November 2014

stoneycakes said:

unaveragejane said:

stoneycakes said:

unaveragejane said:

So I usually make a big salad with romaine, spring mix, strawberries, toasted almonds, feta, red onions, and vinaigrette. This year I planned to do the same (with the feta on the side) but I couldn't find strawberries when I bought groceries yesterday. I bought a pomegranate instead. Would that work, or do you think people will be bugged by the crunchiness of the pomegranate seeds?

I have actually never had a fresh pomegranate ::gasp:: but these kinds of salads work well with almost any fruit. Pears, mandarin oranges, grapes, apples, melon = all good.

Oooh, I have some tart Pink Lady apples. Great idea! Should I toss them with lemon juice so they don't brown?

I would if it's inconvenient to cut them at the last minute.

Yeah, we'll be in the car for an hour driving to our destination, and there is nothing convenient about the kitchen where we're going.

stoneycakes · November 2014

Why are they hosting Thanksgiving, then? LOL.

unaveragejane · November 2014

stoneycakes said:
Why are they hosting Thanksgiving, then? LOL.

They are the most centrally located.

Really the kitchen isn't completely awful. I will just have my hands full with the kids, and I'm prematurely stressing out.

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GF, MSPI, etc. Thanksgiving dishes

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