Thursday, November 13, 2008

Thanksgiving Sides Your Whole Family Will Love

Making a turkey with food allergies is no problem, it's the sides that are so difficult, especially when you exclude all 8 allergens plus gluten. Now bear in mind if there is something you can have, for example soy, I would replace the applesauce and chicken stock in the mashed potatoes with Smart Balance, but if you can't have soy, our mashed potatoes are pretty creamy and smooth. It seems adding in things is way easier than taking them out, so have fun with it and don't forget to give thanks.

The Menu

    Fresh Cranberry Sauce
    Dinner Rolls
    Mashed Potatoes
    Vegetable Gravy
    Glazed Carrots

On to the food!

Cranberry Sauce

Serves 12

3/4 cup water
1 cup sugar
12 oz bag fresh cranberries
1/2 teaspoon lemon zest, freshly grated
Bring water and sugar to a boil in a small sauce pan until sugar is fully dissolved.
Add cranberries to pan and reduce heat to simmer, stirring occasionally, until berries pop.
Add lemon zest, stir in and cool.

Dinner Rolls

These rolls turned out pretty good, they are not as dense as others I have tried. They are a little gooey, but really yummy when dipped in vegetable gravy.

Serves approximately 8 rolls

4 tablespoons vegetable shortening
3 tablespoons honey
1 packet yeast
1 cup apple sauce
1/2 cup potato starch
1 cup tapioca starch
1/2 teaspoon baking soda
1 tablespoon baking powder
2 teaspoons xantham gum
3/4 teaspoon salt
3/4 teaspoon white vinegar
equivalent of 2 eggs (I used Ener G egg replacer)

Preheat oven to 350°F.
Combine all ingredients, egg replacer should go in last as it needs to be mixed immediately.
The dough is gooey, add water if it sticks too much.
Use a 1/4 cup measure to scoop dough into balls of uniform size and place in greased cupcake pans.
Bake 18-20 minutes.

Mashed Potatoes

Serves 6

3 pounds yukon gold potatoes
1/4 cup rice milk
1/4 cup chicken broth
1/2 cup apple sauce
1/2 teaspoon Kosher salt
1/4 teaspoon ground white pepper
Fill large stock pot with water and put on medium-high flame to boil.
Add whole potatoes to water and boil until potatoes are tender, about 20 minutes.
Drain potatoes and return to pot.
Add remaining ingredients and mash, don't over mash as the potatoes will get too pasty.

Vegetable Gravy

This gravy is great if you need to make it ahead of time, of course, you can always add turkey if you are making it for immediate use. Even better the next day!

Serves 8

1 small carrot, diced small
1 small celery stalk, diced small
1 small onion, diced small
3 tablespoons canola oil
1/4 cup rice flour
3 cups chicken broth
1 cup beef broth
1 bay leaf
1/4 cup fresh thyme, diced
4 whole black peppercorns
Kosher salt to taste

Heat canola oil in a medium saute pan over a medium high flame.
Add carrot, celery and onion and saute until nicely browned.
Stir in flour and cook, stirring constantly for about 5 minutes.
Using a whisk to continue stirring, slowly add broth.
Bring mixture to a boil and then reduce heat and add seasonings.
Simmer gravy for 20 minutes while stirring occasionally.
Strain vegetables and seasonings out of gravy and enjoy!

Glazed Carrots

I have sugar sensitivities, so I make this dish substituting honey for the brown sugar.

Serves 6

8 carrots, cut on a diagonal in 1/4" pieces.
1-1/2 tablespoons canola oil
2/3 cup brown sugar, packed
grated lemon rind and juice to taste

In a saute pan over medium heat, add canola oil, brown sugar and grated lemon rind and juice.
Stir until brown sugar is fully mixed with canola oil.
Add carrots and cook for 15 minutes (or until carrots are tender), stirring occasionally.

Next Post: Lisa Entertains Allergen Free: Appetizers to Serve at Your Next Party

1 comment:

rowdy said...

i never thought of using rice milk! what a great idea. i cannot wait to try these mashed potatoes!!