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Archive for the ‘Easy Holidays’ Category

Healthy New Year! Vegan Chocolate Panna Cotta

POSTED ON February 7th, 2013 BY Jacqueline FILED UNDER Easy Dining, Easy Holidays

Today we welcome Kym from Free Spirit Eater back to Easy Eats. Kym was
a blog intern a few months back, and I’ve asked her to give us some healthy
recipes to keep us going in our new year! Check out her Mahi Mahi Tacos and
come back next Wednesday for Kym’s rich chocolate Valentine brownies!

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By Kym Fajardo -

Panna Cotta has long been a favorite dessert of mine. But a dessert packed with
milk, butter, eggs and sugar has no room in my New Year’s resolution.

Still, alas, I long for its chocolatey, gelatinous, creamy flavors to melt in my mouth
and bring me up when life feels down. Chocolate is a go-to for so many of us after a
long, stressful day, so it’s a no brainer as to why it’s the first to tempt us to fall off
the diet wagon.

But with this chocolate panna cotta recipe you can satisfy your sweet tooth while cutting calories! This recipe contains almond milk instead of the traditional whole cow’s milk, and substitutes gelatin with agar agar. Agar agar is believed to give the sensation of being full, which helps with portion control. It has no taste or odor, sets more firmly than gelatin, can set at room temperature, and is derived from red
algae rather than animal by-products. Another reason to feel good!

Guilt Free Vegan Chocolate Panna Cotta

Makes 4 servings

2 cups of unsweetened almond milk
½ teaspoon of vanilla extract
¼ cup of unsweetened cocoa powder
¼ cup of coconut oil
¼ cup of agave nectar or honey
4 teaspoons of agar agar powder

Combine almond milk with agar agar in a sauce pan and let sit for 5 minutes until dissolved. Combine cocoa powder, coconut oil and agave nectar or honey in a bowl.

Add vanilla extract to milk in sauce pan, bring up to a simmer and reduce for 8 minutes. Add chocolate mixture to sauce pan, stir for 30 seconds and pour into greased ramekins.

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Kymberlee Fajardo is a freelance food culture writer & photographer currently residing in Northern New Jersey with her soon-to-be husband, Chef Tim. A former NYC culinary school graduate and line cook, she uses her professional culinary training to create guilt free dishes using fresh seasonal ingredients. Follow Kym’s weight loss journey paired with healthy recipes and fitness tips on her blog Free Spirit Eater.
Or reach out to her via Twitter or Facebook.

Gluten-Free Chocolate LOVE for your Valentine

POSTED ON February 6th, 2013 BY Jacqueline FILED UNDER Easy Holidays

In December we brought three lucky winners together with Chocolate Inspirations,
a mom-and-daughter operation that has been turning out deliciously classic toffees and chocolate confections for over 20 years. And in working with Marcy and her
team we realized we needed to bring you back to their line of gluten-free and vegan treats, perfect for gifting to loved ones and Valentines.

We sampled our way through a variety of confections (rough job, we know) and
came up with three favorites and a few conclusions; primarily that their toffees are award-winning for a reason and that they know how to nail a classic chocolate bar
with a touch of exotic flair.

Our favorites are here below, but you should explore the entire gluten-free and
vegan line (all products are clearly labeled as to their allergy restrictions and ingredients, which we very much appreciate too). From classic caramel corn and brittles to spicy Chai Tea and Hummingbird bars, you’ll be sure to find the perfect flavors to match your someone special… even if that someone special is yourself, which we totally support doing too!

The “Award Winning English Toffee“ is incredibly buttery and creamy, much smoother than what we remember of traditional toffee. They hand-dip their toffee in sweet Swiss milk chocolate and then cover it with chopped pecans — we devoured this. It’s $6.24 for a quarter pound and comes in a variety of wrappings and gift baskets. Our tip: buy in bulk.

The Artisan Vegan Italian Orange Peel Bar was an unexpected overall favorite; it exploded with bright citrus notes both in the candied Italian peel and throughout
the vegan Swiss chocolate. Cocoa nibs – often too abundant and chalky in chocolate bars – added a subtle pop of flavor and texture without weighing down. ($6 for a
single bar.) Our tip: the bars are actually rather big, so savor in a few sittings or
share with someone sweet and special.

Now our staff is spread out across the States and even dips into Europe, but we all rally together during the winter months for something warm. And when we’re
running between oven and computer any time-saver for something to toast our toes
is appreciated. Enter the Vegan Chocolate Cup, a versatile little stick that turns
your milk or cream into fondu or hot cocoa with the twirl of a wrist. They come in
single and double servings, and can be infused with caramel, cinnamon, espresso, raspberry, peppermint or Irish cream (with more ideas and recipes on how to use
them on their site)!

And even better yet, this is a “Chocolate for Charity item”: While you are enjoying
your chocolate treat we believe it will taste a little sweeter when you know 10% of
the proceeds from items in our Chocolate for Charity section will be donated to
Gilda’s Club Chicago. For more information about this wonderful organization,
please visit www.gildasclubchicago.org. Now that’s giving an extra sweet Valentine!

For more on this beautiful candy company, their gluten-free and
vegan lines and to get your order in for your special Valentine,
visit www.ChocolateInspirations.com

In The Issue: Meet Naomi Poe of Better Batter

POSTED ON December 20th, 2012 BY Jacqueline FILED UNDER Easy Holidays, Easy Inspiration

There was a time when it was a challenge to get your hands on a gluten-free all-purpose baking flour, let alone one that could be substituted flawlessly in any
gluten-full original recipe. Luckily, those days are over and a unique blends are
hitting store shelves internationally to meet our ever-growing needs.

In the Taste Test column of our current November/December issue, we’re bringing you some of our favorite gluten-free flours and breaking them down a bit to help
you choose which ones you’ll want to bring into your pantry. And while this issue is live, we’ll be bringing you behind the scenes with some of the creators of the
brands. And just because it’s the holidays, they’re sharing some of their favorite festive recipes to help you make the most of your holiday table!

Today we welcome Naomi Poe and Better Batter back to our Easy Eats blog.
Be sure to come back next week to meet Jules of Jules Gluten-Free!

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Chef: Naomi Poe
Position: Owner of Better Batter
Recipe: Gingerbread People
Social: Facebook, Twitter

Naomi Poe is one of those gluten-free goddesses we’re thankful for – especially this time of year. After recognizing how big a part a gluten-free diet was to the health of her two sons, she developed her own gluten-free baking flour, which quickly gained popularity amongst her friends. Thanks to such caring, hard-working mothers like Naomi, it’s now a bit easier for us to bake up our favorite holiday treats for our
special loved ones.

Now Naomi’s line spans to cake and brownie mixes along with specialty gluten-free flour blends. We’re excited to be giving away 10 gift baskets from Better Batter tomorrow! Until then, Noami’s sharing some tips for getting the most out of our baking. And head into the magazine for what we loved about Better Batter in our Taste Test!

What inspired you to start a line of gluten-free flour?
My sons and I (and many family members) are gluten free due to both Celiac and autism. At the time there were no good flour mixes available, and it was so frustrating! I needed to be able to make my mom’s recipes, without adjustment,
and I needed them to taste and feel real.

What had been missing for you in the gluten-free flour world before you took on the challenge?
At the time? EVERYTHING!! My has that changed! There was at the time no real, cup-for-cup mix that also was allergen free.

What complications arose when creating your blend? How did you overcome them?
I was blessed in this regard – I went to bed, had a dream, and woke up with the formula in my head. I scribbled it down, went to the kitchen, and made a pie. Now I do have a food science and nutrition background, but really I had a very easy time
of it.

What excites you nutritionally about your blend?
It’s allergen, corn, and GMO free – these are all super important to me as a cancer survivor and mom of an autistic boy. It’s also got some whole grain components, which add essential micronutrients – not a whole lot of other blends incorporate whole foods. We are planning on releasing our whole grain mix in the next year or
so, which will be super nutritious, and I’m pumped about that.

What recipes have you loved using your blend?
I use my great-grandma’s recipes a lot… Martha Stewart, Food Network. I love that
I’m not limited.

What’s coming up on your gluten-free holiday menu?
Well, we are just finishing Chanukah – so latkes, sufganyot (jelly donuts), and bimuelos (honey puffs) featured heavily! Christmas is also celebrated in my house
so we’re planning Gingerbread houses, pumpkin bread, pies (lots of pies), stuffing, and a great big Plum Pudding!

Any advice for those new to working with gluten-free flour?
Buy the best brands in the biggest bulk sizes you can find, as direct from the manufacturer as possible – with truly affordable, truly cup-for-cup flours available in bulk now, it makes no sense financially and time-wise to do it yourself unless you have exceptional dietary needs. One more thing: once you have a great cup-for-cup brand, don’t be afraid to use your own, real recipes! If the products are truly cup-for-cup, your recipe should work without a hitch.

In The Issue: Meet Julie and Dave of Domata Gluten-Free Flour

POSTED ON November 28th, 2012 BY Natalie FILED UNDER Easy Holidays, Easy Inspiration

There was a time when it was a challenge to get your hands on a gluten-free all-purpose baking flour, let alone one that could be substituted flawlessly in any
gluten-full original recipe. Luckily, those days are over and unique blends are
hitting store shelves internationally to meet our ever-growing needs.

In the Taste Test column of our current November/December issue, we bring you some of our favorite gluten-free flours and break them down a bit to help you
choose which ones you’ll want in your pantry. And for the next five weeks, we’ll take
you behind the scenes with some of the creators of the brands. And just because
it’s the holidays, they’re sharing some of their favorite festive recipes to help you
make the most of your holiday table!

Today we welcome owners Julie and Dave Madison of Domata Gluten Free.
Be sure to come back next week for Pamela of Pamela’s Products!

—————

Chef: Julie and Dave Madison
Position: Owners of Domata Gluten Free
Recipe: Chicken Pot Pie with Sweet Potatoes (below)
Social: Facebook, Twitter, Pinterest and Blog

Many of us gluten-free eaters have experienced the challenge in finding gluten-free foods that are both affordable and delicious. Domata Gluten Free was developed to satisfy both tastebuds and wallets. For years, Dave Madison watched his mother struggle to find gluten-free foods that were both within her budget and tasty. With
18 years experience in the food service industry under their belts, Dave and his wife Julie, purchased Domata flour. Since then, Domata’s product selection has grown
and the company fulfills it’s original mission: to provide a tasty flour blend at an appetizing price.

Head into the magazine for what we loved about Domata flour! Plus, enter to win
one of our Gift Giveaway Domata prize packages!

What inspired you to start a line of gluten-free flour?
Dave’s mother has celiac disease. For years we watched her struggle to find good tasting and affordable gluten-free products. Dave spent 18 years working for
Pillsbury and General Mills in their Bakery Food Service division before being downsized. When Domata flour became available for purchase, everything came together.

What had been missing for you in the gluten-free flour world before
you took on the challenge?
A blend that was affordable, good tasting, and worked with “regular” recipes.

Was there a recipe you or a loved one particularly were missing?
It’s a tie between a light and flaky biscuit or a pie crust.

What excites you nutritionally about your blend? Who – other than
those who can’t digest gluten – is it safe for?
All Domata products are all-natural, Kosher certified, and made in a dedicated
gluten-free and nut-free facility.

What recipes have you loved using your blend?
Cat’s Head Biscuits and Oatmeal Peanut Butter Chocolate Cookies

What’s coming up on your gluten-free holiday menu?
Again, the biscuits, pie crust and many, many, cookies! My family is of Scandinavian heritage so we bake many traditional treats such as krumkake, ebleskiver, and rossettes.

Any advice for those new to working with gluten-free flour?
First, measure carefully. I like to use a scoop to fill the measuring cup and level it
off with a table knife. Also, don’t over-work the dough. Stir just until the ingredients are moist.

Bonus Recipe

Domata’s Chicken Pot Pie with Sweet Potatoes

1 cup chicken broth
1 small sweet potato or yam, peeled and diced
1 medium carrot, peeled and chopped
½ medium onion, chopped
Leaves from 2 sprigs of fresh thyme
Salt and pepper to taste
½ cup milk
2 Tablespoons Domata Recipe Ready Flour
2 cups cooked chicken, shredded with two forks
1/3 cup frozen peas
1 gluten-free pie crust
1 egg, lightly beaten

Preheat the oven to 425 degrees F.

In a medium saucepan, bring the broth to a boil. Add the sweet potato, carrot, onion, thyme, and salt and pepper. Simmer for 15 minutes, or until the vegetables are soft.

While the vegetables are simmering, in a measuring cup or small bowl, whisk together the milk and flour.

Once vegetables are soft, slowly add the flour-milk mixture, stirring until the filling has thickened. Remove the pan from the heat and stir in the chicken and peas.

Add the pot pie filling to a 9-inch pie plate. Cover with the pie crust and cut a few slits on the top to allow the steam to escape while baking. Using a pastry brush, paint with the egg wash – which will result in a nice golden sheen.

Bake the pie for 25 to 30 minutes, until the filling looks bubbly inside.

Homemade Holiday – In The Issue!

POSTED ON November 26th, 2012 BY Jacqueline FILED UNDER Easy Holidays

We get a little bit excited (read, a lot excited) about holidays here at Easy Eats,
when we can showcase our gluten-free cooking and baking talents with those we
love. Our current issue debuted last week with dozens of unique, festive recipes
and projects sure to help you impress and delight the whole season through.

In Homemade Holiday, Amy Howard gives us delightful recipes and easy how-to instructions for homemade treats perfect for giving – like our Almond Praline,
Holiday Fudge or Spiced Pears! Know someone young at heart? Our Mint Hot Cocoa Mix is just the thing. The playful package idea (shaking encouraged) just adds to the fun. Or if you’re looking for something different, try the Devilish Almonds,
Persimmon Syrup or Drunken Cranberries.

Head into the magazine for her collection – all of which will set you back less than
$25 of your holiday budget – and start making your list and checking it twice!

(And check out our Holiday Planner while you’re there, a month’s worth of crafts
and recipes from your favorite gluten-free bloggers.)

In the Issue: Meet Chef Lena Kwak of Cup4Cup

POSTED ON November 29th, 2012 BY Jacqueline FILED UNDER Easy Holidays, Easy Inspiration

There was a time when it was a challenge to get your hands on a gluten-free all-purpose baking flour, let alone one that could be substituted flawlessly in any
gluten-full original recipe. Luckily, those days are over and unique blends are
hitting store shelves internationally to meet our ever-growing needs.

Today we welcome Chef Lena Kwak of Cup4Cup
(and Thomas Keller’s The French Laundry).
Be sure to come back next week for Naomi Poe of Better Batter!

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Chef: Lena Kwak
Position: Chef/Founder
Company: Cup4Cup Gluten-Free Flour
Recipe: Grandma’s Pie Crust (below)
Social: Facebook and Twitter

Anyone who’s dined at Thomas Keller’s The French Laundry or Per Se restaurants knows that chefs there don’t mess around with anything less than perfection. When Chef Keller asked Research & Development Chef Lena Kwak to develop a gluten-
free version of his famed salmon cornet, she had no idea how strong the response would be. Later it was her gluten-free brioche and the tearful response it inspired
in a dinner guest that led to the establishment of Cup4Cup with Chef Keller in the Spring of 2010. Since then Cup4Cup has been flying off store shelves and is much beloved by food icons such as Martha Stewart.

Head into the magazine for what we loved about Chef Kwak’s flour.

What inspired you to start a line of gluten-free flour?
I was touched by how moved a guest became after eating bread for the first time in
7 years. It made me realize that this was important issue to address and gave me
the opportunity to help and touch lives through food. Witnessing those tears fall
from her face, it made me realize that I took things for granted.

What had been missing for you in the gluten-free flour world before
you took on the challenge?
Texture, neutral flavors, ease of use and performance. Too many people were
used to the idea that gluten free wasn’t good enough for those who were not gluten intolerant to eat as well. Also allergen products often aim to target a larger
audience by making things vegan/wheat free/dairy free/any-other-allergens free. It
was important for us to develop something that was specific so that we knew that
we weren’t trying to make an average allergen-free flour but the best possible
gluten-free flour.

What complications arose when creating your blend? How did you overcome them?
I wasn’t gluten intolerant by any means so our golden standard was wheat flour; not the best gluten-free flour. Wheat is a complex ingredient so I treated the formula as such, developing a mixture that would match those intricate details of the
composition of wheat.

What excites you about your blend?
It excites me to think about lifting the burden of having to share a meal with a loved one who may not be able to eat wheat. The freedom someone may feel to have an ingredient that can bring back the joy/love of cooking without restrictions of using specific gluten-free recipes. A child with Celiac biting into a slice of banana bread made using Cup4Cup, but with his grandmother’s recipe that has been in the family
for years. The idea is that you can make one dish to share with everyone so that it
is safe and easy to sit at the dinner table to enjoy a meal.

What recipes have you loved using your blend?
I love biscuits, waffles and this particular recipe that is killer with Cup4Cup: Cup4Cup “Hostess Cupcakes”

What’s coming up on your gluten-free holiday menu?
Cornbread stuffing!

Any advice for those new to working with gluten-free flour?
Don’t feel limited and afraid to dive back into cooking/baking. Experimenting and making mistakes – that’s what it’s all about. We developed Cup4Cup to help make things easier and lift those constraints.

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Bonus Recipe

Cup4Cup’s “Grandma’s Pie Crust”

2 1/2 cups C4C flour
2 tablespoons sugar
1 teaspoon salt
1 cup butter, cubed and cold
2 egg yolks
6 tablespoons water, ice-cold

Place all dry ingredients into a food processor and pulse to evenly distribute. Add the cold, cubed butter to the flour mixture. Pulse until the mixture resembles coarse meal. Place mixture into a large bowl and set aside.

Combine the egg yolks and water. Create a well in the flour mixture (in bowl), gradually whisking the egg mixture in with a fork. Mix the dough until it forms a ball.

Allow dough to rest in refrigerator for 10 minutes. Cut the dough in half. Using extra C4C for dusting a flat surface, roll out one portion and drape to fit the contours of a pie dish.

Recipe yields 2 pie crusts. Use remaining portion for an additional pie or drape over a filled pie plate and decorate. Fill with your favorite pie filling, sweet or savory. Bake in a preheated oven at 350° for 10 minutes or until golden brown.

Recipe can be made ahead of time and stored in the freezer.

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Head into the issue for more great articles and recipes.

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In The Issue: Meet Pamela of Pamela’s Products

POSTED ON December 13th, 2012 BY Natalie FILED UNDER Easy Holidays, Easy Inspiration

There was a time when it was a challenge to get your hands on a gluten-free all-
purpose baking flour, let alone one that could be substituted flawlessly in any
gluten-full original recipe. Luckily, those days are over and a unique blends are
hitting store shelves internationally to meet our ever-growing needs.

In the Taste Test column of our current November/December issue, we’re bringing you some of our favorite gluten-free flours and breaking them down a bit to help
you choose which ones you’ll want to bring into your pantry. And while this issue is
live, we’ll be bringing you behind the scenes with some of the creators of the brands And just because it’s the holidays, they’re sharing some of their favorite festive
recipes to help you make the most of your holiday table!

Today we welcome Pamela Giusto-Sorrells, President of Pamela’s Products.

—————

Chef: Pamela Giusto-Sorrells
Positions: President and Founder of Pamela’s Products
Social: Facebook, Twitter and Pinterest

Growing up in her family’s natural foods bakery, Pamela found herself dissatisfied
with the gluten-free options available to customers. After years of testing, tweaking and trial-and-error (she spent eight years developing her bread mix!) she created Pamela’s Products, an entirely gluten-free line of baking blends and mixes. Thanks
to Pamela’s persistence, we gluten-free eaters can enjoy everything from pancakes
to scones!

Be sure to check out what we loved about Pamela’s Products in the magazine!

What inspired you to start a line of gluten-free flour?
I started my gluten-free food company in 1988. At the time, the gluten-free products on the market tasted awful and I felt that was unfair. Great taste was not a factor
since gluten-free was thought of as such a minute problem. The thought process
was that people were just happy to have something on the market that was pre-
made—no matter what it tasted like. I experienced this first-hand growing up in my family’s natural foods bakery because my family was making these very foods!

What had been missing for you in the gluten-free flour world before
you took on the challenge?
I created my company because there wasn’t anything available. The market was
wide open in 1988.

What complications arose when creating your blend? How did you overcome them?
I created my foods through trial-and-error. I do eat wheat, so I would continually try
to mimic the taste profile of wheat products with their gluten-free versions. Some recipes took 50 tries. In fact, I worked on my Bread Mix for eight years before I
brought it to market. With my new Artisan Flour Blend, I faced the challenge of creating a flour that mimicked wheat flour and would work as a cup-for-cup replacement for recipes in regular cookbooks. I must have tweaked it 12 times. We tested this with many recipes from Joy of Cooking, Bon Appetit magazine and
Cook’s Illustrated. Ironically, this process also made us realize that many recipes
we originally tried from random sources are not well written and do not taste good,
wheat flour or not. I wanted to make sure my recipes were foolproof.

What excites you nutritionally about your blend?
My new Artisan Flour Blend, new Pizza Crust Mix, Baking & Pancake Mix, and Bread Mix all have over eight grams of whole grains per serving.

What recipes have you loved using your blend?
Our gluten-free Artisan Flour Blend works like an all-purpose flour. Ironically, the recipe that I wanted to perfect first with my new Artisan Flour Blend was the famous Nestlé’s Toll House Cookie—the most popular cookie in America! Cookies and brownies have always been my most frequently made recipes.

What’s coming up on your gluten-free holiday menu?
Our holiday menu features an amazing Prime Rib dinner, complete with gluten-free Yorkshire Pudding!

Any advice for those new to working with gluten-free flour?
It’s literally impossible to make gluten-free flour that will exactly substitute for wheat flour, since wheat flour has gluten for elasticity and it has its own distinct flavor
profile. Gluten-free replacements typically have a more neutral flavor, so additional seasonings may be needed. Also, you can expect most recipes to perform perfectly with my new Artisan Flour Blend, but tweaking might be needed for more adventuresome recipes such as yeast breads. Additionally, I’d recommend gentler handling of the dough, as you don’t have the elasticity or stretch component found in wheat flour.

Easy Holidays! Sausage and Dried Cranberry-Walnut Stuffing

POSTED ON November 19th, 2012 BY Jacqueline FILED UNDER Easy Dining, Easy Holidays

If you’re like most of our Easy Eating staff, the holidays are approaching with a
sense of massive excitement touched with a tiny bit of fear – will my gluten-free offerings hold up to gluten-full holiday meals?!?

The answer is… yes! Yes, yes, yes, YES!

We love celebrating the delicious world of gluten-free food, and since we get to
read about it, develop it, photograph it, write about it and eat it on a daily basis,
we’re more than excited to share some of our favorite recipes for the holidays
these next few weeks. We’ll be serving up some favorites from our Recipe Vault as
well as sharing some from our writer’s blogs and friends we love around the web.

Have a favorite holiday recipe you think we should know about?
Leave a link in the comments below so our readers and staff can explore!

———-

From the Vault: Sausage and Dried Cranberry-Walnut Stuffing
You can make the stuffing a day ahead, transfer to a baking dish and refrigerate, covered. Remove from the refrigerator and let it warm to room temperature
before baking.

Serves 8
Prep time: 20 minutes
Cook time: 45 minutes

8 ounces breakfast sausage or sweet Italian sausage, casings removed
1 loaf sliced gluten-free sliced bread, torn into pieces
1 tablespoon olive oil or unsalted butter
1 medium onion, chopped
2 ribs celery, finely diced
Salt and pepper
1/3 cup dried cranberries
½ cup coarsely chopped, toasted walnuts
½ teaspoon dried thyme
1 cup chicken broth
½ cup cranberry-raspberry juice

Preheat the oven to 400°. In a skillet over medium heat, cook the sausage, breaking
up with a wooden spoon, until meat is brown, 6 to 8 minutes. Using a slotted spoon, transfer the sausage to a large bowl; stir in the bread pieces until combined.

Add the butter, onion and celery to pan with the sausage drippings. Season with ¾ teaspoon salt and ¼ teaspoon pepper and cook, stirring often, for 5 minutes. Add to the sausage mixture. Stir in the cranberries, walnuts and thyme; toss well. Add the broth and juice and toss again. Transfer to a baking dish and bake until heated through and crusty on top, about 45 minutes.

———-

Nutritional Info
1 Serving: CALORIES 448; FAT 26.9 g (sat 4.7 g, mono 6.1 g, poly 4.9 g); PROTEIN
12.6 g; CARBS 44.2 g; FIBER 9.5 g; CHOLEST 22.1 mg; IRON 0.9 mg; SODIUM 872 mg; CALCIUM 23 mg

Easy Holidays! Jacqueline’s Vegan Pumpkin Spice Doughnuts

POSTED ON November 16th, 2012 BY Jacqueline FILED UNDER Easy Dining, Easy Holidays

The answer is… yes! Yes, yes, yes, YES!

Have a favorite holiday recipe you think we should know about?
Leave a link in the comments below so our readers and staff can explore!

———-

Vegan, Gluten-Free Pumpkin Spice Donuts
from Jacqueline Raposo
Easy Eats Editorial Assistant and blog editor
www.thedustybaker.com

These are now a holiday family favorite, and have been requested for noshing
as we watch the parade and prepare our gluten-free Thanksgiving meal! I prefer to
blend my own flours for specific recipes, and this one worked perfectly for a spicy, fiber-friendly, cake-like donut. Head to my blog to find out the why’s of what I worked with. And they come together in minutes!

1/2 cup brown rice flour
1/2 cup arrowroot starch (or tapioca starch)
1/4 cup teff flour
1 Tbsp sweet rice flour (or sticky rice flour)
1 Tbsp flax meal
1 1/4 tsp. baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground allspice
1/2 cup palm sugar (or white sugar)
1/2 cup pumpkin puree
3 Tbsp coconut oil or canola oil
3/4 cup almond milk, warm
1 1/2 tsp white vinegar

Preheat oven to 325°. Lightly grease 6 mini or 4 large donut tins. In a small bowl
whisk flours, flax, baking soda, cinnamon, ginger and allspice. Mix white vinegar to almond milk (basically you’re making sour milk).

In a large bowl thoroughly mix sugar, pumpkin, oil and milk mixture. Fold dry ingredients into wet. Pour evenly in pans and bake for 15-18 minutes or until
springy to the touch.

Make-Ahead Thanksgiving

POSTED ON November 15th, 2012 BY Joel FILED UNDER Easy Holidays

By Kelly Rudnicki -

Thanksgiving was always my mom’s favorite holiday. She used to wake up early in
the morning to put the turkey in the oven, and then she painstakingly prepared all of her delicious side dishes the rest of the day. The only dish she made ahead of time was the pie. She was a busy mom of five children, and Thanksgiving was a holiday
we could slow down as a family and enjoy a huge feast together.

My mom has since passed away, and I’ve continued many of her Thanksgiving traditions with my own family of seven. Except for one thing; I make most of our Thanksgiving meal ahead of the Turkey Day, leaving me time to actually relax with
my family.

Here, I lay out everything you need for the perfect make-ahead Thanksgiving dinner. There’s a daily checklist, kid-friendly tips and plenty of recipes to get your kitchen going for the big feast.

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Turkey Day Timeline

1-Week Ahead:
- Check linens, china, candles, glassware
- Make sure everything is clean, polished and ready to go
- Make a cooking schedule and recipe list
- Check pantry staples, such as broth and gluten-free flour
- Make a list of what you need from the store

4 Days Ahead:
- Grocery shop for staples and perishables
- Start defrosting a frozen turkey (if using); time will vary based on bird’s weight

2 Days Ahead:
- Perform housecleaning tasks, including ironing any linens, if using
- Make pies and desserts

1 Day Ahead:
- Make flower centerpieces, and decorate the table with the linens
- Set the table and put out serving dishes
- Make the side dishes, such as mashed potatoes, stuffing and gravy

Thanksgiving Day:
- Make the turkey
- Reheat the side dishes while the cooked turkey rests
- Prepare coffee while getting ready to serve desserts
- Get everyone to help with cleanup
- Rest, relax and enjoy the time with your family and friends

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An Allergen-Friendly Thanksgiving

In my house, we always make one meal that everyone can eat, whether you have
food allergies or not. It’s especially important for families with special diets to have a delicious, yet totally inclusive meal. My 10-year-old son John has severe food allergies to dairy, nuts and legumes, yet he never feels like he’s missing out on the big Turkey Day feast because he can eat everything that is served. The best part is that many of our friends and family love to come to our house for the holidays because it’s loud, fun and full of great food.

Kid-Friendly Tips

Thanksgiving should be fun for kids, too. With five kids of my own, I’m constantly finding ways to keep my children busy in and out of the kitchen, especially during the holidays. Here are some easy tips to keep your kids happy on the Big Day.

1. Set a Kids-Only Table. There’s nothing wrong with separating kids and young adults from the grown-up table. They want to relax and have fun with their meal, too. I always use brown craft paper as the “tablecloth” and put out crayons, markers and stickers in little jars for the kids to decorate. Set out whimsical and colorful plates, cups and napkins. Have fun treats on hand, too.

2. Put out board games and puzzles. The night before Thanksgiving have the kids choose their favorite board games, puzzles and books to share with family and friends. Getting them involved in choosing ensures that they pick the games they like.

3. Plan crafts for the little children. Kids love art and using their hands. Keep crafts simple by putting out a few do-it-yourself projects. My kids love to trace their hands on colorful paper (little kids can get help from big siblings) and decorate to resemble a turkey. I like to put out little feathers and googly eyes as well as crayons and stickers. Kids also love to make their own place mats or draw on mini pumpkins.

4. Get kids involved in the cooking. I love to make most of the holiday meal ahead-of-time, but always save some recipes for the kids to help me with last minute. As a child, I remember helping my mom with the cranberry sauce. I loved watching the cranberries pop as I stirred them. My kids love to do this now, too. They also like to assemble the salads and pour water into glasses.

5. Give thanks. One of the most important messages of Thanksgiving is to give thanks for all the abundance we have in our lives. In our house, every night before dinner each one of my kids gets uninterrupted time to share what they are most thankful for from the day. They love this and it’s really transformed how we look at the positives and negatives of our day. Thanksgiving Day is a great time for everyone to share what he or she is most thankful for. I promise your heart will melt at some of the wonderful things kids say.

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Thanksgiving Recipes

Simple Roast Turkey with Tarragon
Simply prepared, there is nothing better than roasted turkey cooking away in the kitchen.

Easy Make-Ahead Gravy
You can make this gravy with added pan drippings, but I like to make this simple version a couple of days ahead of time so I can cross it off my list.

Creamy Mashed Potatoes
What I love most about this recipe is that it can be made ahead of time with fantastic results. Spoon potatoes into a 2-quart baking dish coated with allergen-free cooking spray, cover with foil and put in the fridge up to 1 day in advance. Heat, covered, for about 30 minutes in a 375º oven.

Sauteed Swiss Chard
I love the colors of Swiss chard, especially rainbow chard. It’s a beautiful, healthy side dish, and the perfect compliment to your holiday table. This dish only takes a few minutes from start to finish so I like to make it right before serving the big feast. But, to get a step ahead, I wash and cut the chard ahead of time and store it in the fridge until I’m ready to cook this side.

Everyday Stuffing
Stuffing is easy to make ahead of time: Just cover with foil and refrigerate until ready to bake. To reheat, place it in a 350º oven and cook until warmed through, about 35 minutes. If the stuffing gets too dry, stir in ½ cup more broth. Stuffing can be kept refrigerated for up to 2 days.

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Spiced Pumpkin Pie
This is the best allergen-friendly pumpkin pie I’ve ever tasted. My whole family loves it, and I promise you won’t miss the dairy or eggs. It’s best to make this pie 1 or 2 days ahead.

Apple Crumb Pie
Kelly Rudnicki’s Easy Pie Dough

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Thanksgiving Leftovers Casserole
What to do with all those leftovers? As kids, my brothers and sisters and I loved this casserole as much as the Thanksgiving meal itself. Back in the 70s and 80s, many families didn’t have the gigantic fridges we have today and space was limited. My mom’s solution was to make a one-dish casserole with the leftovers. It was easy and practical. And it was even better the next day. Make one big casserole or divide it into smaller ramekins. I’ve even made little disposable aluminum pie plate with the casserole to send home with guests.

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For even more delicious gluten-free recipes, visit the Easy Eats Thanksgiving Table on Pinterest or the Easy Eats Recipe Vault on our website. You can also visit Kelly on her site, FoodAllergyMama, where she blogs about raising children with food allergies.