Ideas for a Gluten-Free, Vegan Thanksgiving

Last year was my first foray into a turkey-less Thanksgiving, and I have to say, I fared pretty well. I do plan on sponsoring a turkey again this year, and encourage all my fellow vegans and animal lovers to do the same.

I had hoped to outdo myself with this year’s offerings. Instead, I find myself struggling to find the time to make myself a freaking lunch for work, let alone plan a Thanksgiving menu. Let me tell you, I have a newfound respect for all you folks out there who manage to hold down full-time jobs and still blog, cook and do whatever else you do like champs. I am just not on your level. I suppose I can blame the underlying fatigue and health problems that had me examining my diet in the first place — those problems tend to rear their ugly heads whenever I’m amnesiac to the fact that I am not one of those people who can function on any less than seven or eight hours of sleep. So, to preserve my energies, I’m recycling a list of old recipes that I’m considering for my own Thanksgiving menu. Wholly unoriginal, I know.

This year, I am thankful to be with my family over the holidays. We are all praying for the soon-to-be newborn baby of my cousin and her husband. Last week, the doctors found hydrocephalus. He needs almost immediate surgery right after he will be born in a few weeks. Our family will be together sending positive thoughts and love to the little guy (yep, love vibes travel very nicely through the womb, I’m told) and to his parents. I’m accepting positive thoughts for baby Bennett, Kelly and Ryan from all of my Delectably Free readers as well. I am thankful for all of you.

Gluten-Free Breads:

Traditional Cornbread (Scroll down for recipe)

Cran-Apple Cornbread

Focaccia

“Cheddar” Scallion Biscuits

Sides:

Mashed potatoes and miso gravy

Portobellos and Gravy

Green Bean Casserole

Cornbread Dressing (stuffing)*

Salads:

Antioxidant Quinoa Salad

Beet Carrot and Apple Slaw

Sweet Potato, Pecan and Poblano Salad with Cranberries

Main Courses:

Butternut Squash Lasagna

Veggie Patties

Red Lentil Kibbeh

Dessert:

Pumpkin Ice Cream Pie

Mom’s Apple Crisp

Low-Fat Pumpkin Mousse Pie

Applesauce Cake with “Cream Cheese” Frosting

* This recipe is also good substituting one recipe of the gluten-free focaccia for cornbread, or doing 1/2 cornbread and 1/2 focaccia (my personal favorite)

Comments

  1. Ashley says

    My mother asked me this morning if I would be bringing “that yummy gf thing” to thanksgiving again… She was talking about your amazing antioxidant quinoa, which is my favorite dish! And maybe this year I’ll be adding the apple crisp and the cornbread stuffing!!

  2. says

    I hope all is well with your cousin’s baby. I know a hydrocephalus expert at NYP/Weill Cornell in NYC — really fantastic — Dr. Mark Souweidane.

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