Thanksgiving is all about gratitude. And being thankful for
Gluten-Free Cornbread Stuffing
2 Tbs olive oil
1 onion, diced
4 stalks celery, sliced thin
2 cloves of garlic, minced
½ tsp dried sage
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
2 apple, diced
1 cup vegetable broth (or water)
1 recipe GF Corn Muffins, baked and cooled (recipe follows)
¼ cup dried cranberries
1. Heat the oil in a pan over medium heat. Add onion and celery and cook about 5 minutes.
2. Add garlic, sage, thyme, salt and pepper, cook one minute more.
3. Stir in the apple, and cook one minute. Crumble the corn muffins into the pan and carefully fold together.
4. Add the vegetable broth (or water) a quarter of a cup at a time folding with each addition until the mixture is moist. It shouldn’t be too wet and you may not use all of the water.
5. Fold in the dried cranberries.
6. This can be served right away for a quick stuffing or it can be baked in the oven.
To bake in the oven:
Transfer stuffing into a 9x9 square or 9” round casserole dish. Cover with glass lid or foil and bake for 20 minutes at 350 degrees. (**This option is great if you made your stuffing a little too wet. You can also uncover the dish for the last 5 minutes of baking.)
Gluten-free Corn Muffins
1 cup soymilk
1 tsp cider vinegar
2 Tbs applesauce (unsweetened)
1 Tbs milled flax seed
3 Tbs vegan margarine (Earth Balance), melted
1 cup corn meal
½ cup rice flour
¼ cup tapioca flour
¼ cup corn starch
½ cup sugar
2 tsp baking powder
½ tsp salt
½ tsp xanthan gum
1. Preheat over to 400 degrees, spray 9 cups of one 12-cup muffin tin or two 6-cup muffin tins with cooking spray.
2. Combine soymilk and vinegar, set aside to curdle.
3. Combine apple sauce with flax seed, set aside.
4. Combine dry ingredients with a whisk for about one minute.
5. Make a well in the center, add milk mixture, apple sauce mixture and melted margarine.
6. Stir to combine.
7. Use a large cookie scoop to kill each muffin cup to the top.
8. Bake 15-20 minutes until the tops are firm to the touch, a knife comes out clean, and the muffins are golden.
Vegan Holiday Seitan Roast
Dry:
2 cups vital wheat gluten
⅓ cup nutritional yeast
1 teaspoon smoked paprika
2 teaspoon italian seasoning or thyme
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon black pepper
Wet:
¾ cup cooked or canned lentils
1 ½ cups water
1 tablespoon tomato paste
2 tablespoons olive oil
3 tablespoons tamari
3 cloves garlic, minced
1. Preheat the oven to 350 degrees.
2. In a blender, add all wet ingredients and blend until relatively smooth.
3. In a large bowl, whisk the dry ingredients well.
4. In a large bowl, pour wet into dry, and mix with a spatula or metal spoon until it comes together.
5. Knead by hand for about a minute until you can pull a little bit apart and see the gluten strings forming.
6. Shape into a loaf and wrap in foil or parchment paper (See page 5 for filling the roast with stuffing instructions). Place on a sheet pan and roast for an hour rotating the roast about every 20 minutes. This will help it brown on all sides. When an hour is up, take tongs or your hand in a potholder and give it a gentle squeeze. It should feel firm.
