I know we’re a little late but, at last, Trim’s favorite holiday that is revolved around food & people you care about most has finally arrived – Thanksgiving! This Trim Thanksgiving edition caters to our gluten sensitive and vegetarian friends, but hey don’t feel discouraged these recipes can be indulged by anyone who loves delicious food!
It’s Thanksgiving day, friends and family have arrived to your house earlier than expected and you are no where near done with the final preparations of dinner! What should you do? Worry no more, just prepare this simple, yummy and light salad! Try out Savouring the Thyme’s Roasted Squash, Beet, and Shredded Brussel Sprout salad!
Ingredients (Full Credit to Savouring the Thyme Food Blog:
1/2 cup or more roasted squash
1/2 cup or more cooked beets
1/2 cup or more shredded brussel sprouts (I found at Trader Joe’s)
1/4 cup or more sliced almonds or other nut or seed
1 cup or more salad greens
Directions: Combine all ingredients and add dressing if you’d like!
You’re probably thinking ‘How is it possible to eat stuffing and remain gluten free?’ Yes, stuffing is obviously the most grain full component of Thanksgiving, but we have some solutions for you! You can make good gluten free sandwich bread and corn rolls to replace your regularly wheat based stuffing or you can try out this delicious gluten free mushroom fennel stuffing by Wholesome Dinner Tonight food blog!
Ingredients (serves 8-10) (Full Credit to Wholesome Dinner Tonight Gluten Free Food Blog):
2 loaves Udi’s Gluten Free Sandwich bread (either white or whole grain)
1 Tablespoon butter, softened
16 ounces baby bella or portabello mushrooms, sliced
1-2 Tablespoons olive oil
4 celery stalks, sliced
1 small fennel bulb, diced, green stems and fronds removed & saved for another use
4 Tablespoons butter
3 Tablespoons flat leaf parsley, chopped
5-7 fresh sage leaves, julienne
1 teaspoon fresh thyme leaves, stems removed
3 cups Organic Low Sodium chicken broth
3 eggs, well whisked
1/2 teaspoon salt
1/4 teaspoon pepper
1. Preheat oven to 450’F. Lightly butter your bread slices, place them on a baking sheet and bake about 5 minutes until just golden, flip over and bake an additional 2-3 minutes staying close to the oven to avoid burning. Let cool.
2. Turn oven down to 350’F. Cut each bread slice into about 9-12 cubes or break into small pieces with your hands and transfer to a large mixing bowl.
3. In a large pan saute mushrooms in 1 tablespoon of olive oil for about 5 minutes. Add celery and fennel and saute another 3-4 minutes until all veggies are softened and fragrant. Add in 3-4 Tablespoons of butter and melt into the vegetables. The butter is optional but I like the huge flavor it gives the dish. Pour warm vegetables over the bread cubes.
4. To the bowl with the bread cubes and sauteed vegetables add the parsley, sage, thyme, chicken broth and eggs (be sure you whisk them beforehand). Add salt and pepper and stir to combine.
5. Pour mixture into a large baking dish (13″ x 9″ dish or a large, oven safe, Dutch oven) coated with non-stick cooking spray, cover with lid or foil and bake at 350’F for 45 minutes, removing the foil or pot lid for the last 15 minutes of cooking to get a nice crispy top.
Last but definitely not least, dessert! Gluten free and Vegetarian friendly desserts are easy and fun to make, there are plenty of options such as fall spice mini muffins, apple pie, ginger cookies, peanut butter fudge, blueberry pie, almond bars, pecan pie, sweet potatoe pie, and my personal favorite pumpkin cake with cream cheese swirl! Try out mybakingaddiction’s verson of it!
Ingredients (Full Credit to mybakingaddiction food blog):
6 tablespoons butter, melted and cooled
1 3/4 cups sugar; divided use
3 large eggs; divided use
1 1/2 teaspoon pure vanilla extract; divided use
1 cup canned pure pumpkin
1/3 cup water
1 3/4 cups all-purpose flour
1 tablespoon pumpkin pie spice*
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 kosher salt
1 package (8 oz.) cream cheese, at room temperature
1. Preheat oven to 350°. Line a 9 x 13 inch baking pan with non-stick foil or parchment paper and spray with non-stick cooking spray.
2. In a bowl, with an electric mixer on medium speed, beat butter and 1 1/2 cups sugar until smooth. Beat in 2 eggs, pumpkin, 1 teaspoon of vanilla and 1/3 cup water until well blended, scraping down sides of bowl as needed.
3. In another bowl, mix flour, pumpkin pie spice, baking soda, baking powder, and salt; add the dry ingredients into the butter mixture until and combine until well blended. Spread batter evenly into the prepared pan
4. In a bowl, with an electric mixer on medium speed, beat cream cheese, remaining egg, remaining 1/4 cup sugar, and remaining ½ teaspoon of vanilla until smooth.
5. Drop cream cheese mixture in evenly spaced portions over the pumpkin batter. Pull a knife tip through filling to swirl slightly into batter.
6. Bake in a 350° oven until center of the pumpkin batter (not cream cheese mixture) springs back when touched, about 30 minutes. Let cool completely in pan, then cut into 24 bars.
If you liked these recipes, check out Wellness Mama! She has awesome gluten free and vegetarian friendly Thanksgiving recipes. Hope everyone has a lovely Thanksgiving with their friends and family, remember to take a moment to reflect and be thankful while you’re sitting down with your loved ones at dinner.