We had the best thanksgiving this year! my whole family came to my house in honor of my sweet Grampa Louie who is having trouble this year – his forgetfulness has gone off the charts.. it’s pretty bad 🙁
He had a good day tho and we all just found the light in being together.
I did make the big request of keeping it vegan this year! Not too hard when you’ve got things like Miyoko’s Vegan Butter and Trader Joe’s coconut whipped cream at hand! Here’s a few recipes of my favorites. Jackfruit turkey, mashed potatoes and gluten free stuffing from the bakery. Oh! stand by for the sweet potato pecan crunch casserole! Wow! It was good and went so fast, we didn’t get any leftovers.
- 2 cans jackfruit
- 6 cups water
- 1/2 cup Maple syrup
- 1/4 cup kosher salt
- 1 bunch celery greens
- 1 tsp whole peppercorns
- 2 sprigs fresh sage leaves
- 3 sprigs fresh thyme
- 1/4 tsp liquid smoke
- 2 TBL olive oil
- 1 cup onion 1 whole onion chopped
- 1 cup celery chopped
- 1 bay leaf
- 2 TBL Chopped Fresh Thyme or 2 Tsp dried
- 2 TBL Chopped fresh Sage or 2 Tsp dried
- 1 cup white wine
- 3 cups low-sodium vegetable broth
- 1/4 Cup Maple syrup
- 1 Tsp Ground Cumin
- To Brine the jackfruit:Open cans of jackfruit and rinse. In a large ziplock bag add all of the brining ingredients and jackfruit. Let sit in fridge overnight.
- In the morning drain brine water and collect the jackfruit into another container. Toss out brine bag with contents.
- In a large saute pan, heat olive oil over medium heat and add chopped onion. Gently brown the onion for 20 - 30 minutes until translucent and golden brown. Add celery and continue to gently cook until the bottom of the pan is dark and vegetables are caramelized. Deglaze the pan with 1 cup of white wine. Scraping the dark bits on the bottom of the pan, add the jackfruit to the pan with the herbs, spices, maple syrup and vegetable stock. Cover and cook over low heat for 1 1/2 hours. Checking every 20 minutes that the liquid is still covering the jackfruit. Keep heat lowered to a gentle simmer.
- The jackfruit will soften and absorb all of the flavors. Remove cover and using the back of a fork or potato masher, mash the jackfruit until it looks like loose stringy meat. Raise the heat under your pan to medium and sauté the meat until the liquid has all absorbed and it becomes a little bit dried out. This can take about 30 minutes. It will look drier than it is. Stir often to avoid sticking and burning.
- Serve hot. Can be stored up to a week in the fridge or frozen for later.
Celine's own Gluten Free Vegan Stuffing
- 1/2 cup Soy Free Vegan Butter 1 stick
- 2 cups Karma Baker GF Stuffing Bread Crumbs
- 2 TBL olive oil
- 1 cup onion chopped
- 3/4 cup celery diced
- 3/4 cup carrots diced
- 1/4 cup flat leaf parsley chopped
- 2 TBL fresh sage chopped
- 1 TBL fresh rosemary chopped
- 1 TBL fresh thyme chopped
- 1 tsp kosher salt
- 1/2 tsp fresh ground black pepper
- 2 cups low-sodium vegetable broth
- 1. Preheat oven to 350°F. Butter or spray oil a 13x9x2" baking dish and set aside.
- 2. Melt 1 stick of butter in a large skillet over medium-high heat; add 2 TBL olive oil, onions, carrots and celery. Stir often until just beginning to brown, about 10 minutes. Add to bowl with bread crumbs; stir in herbs, salt, and pepper. Pour broth over bread mixture and toss gently until bread has absorbed liquid.
- 3. Transfer to prepared casserole dish, cover with foil, and bake about 30 minutes.
- 4. Uncover, and bake until top is browned and crisp, 10-15 minutes longer.
Porcini Mushroom Gravy
- 2 TBL olive oil
- 1/2 cup onion finely chopped
- 1 oz dried porcini mushrooms
- 1 lb fresh white or brown mushrooms finely chopped
- 1 tsp dried thyme
- 1 tsp dried sage
- 1 tsp fresh ground black pepper
- 4 cups low-sodium vegetable broth heated
- 1/3 cup Karma Baker Organic Gluten Free Flour or flour of your choice, with a starch added in
- In a small bowl cover the dried mushrooms with 1 cup of boiling water. Allow to sit about 20 minutes. Keeping the water, strain out the mushrooms and chop.
- Thinly slice the white or brown mushrooms. In a large saute pan, heat oil and add onions, cook over medium heat for 30 minutes, stirring constantly until caramelized and brown. Add in all of the mushrooms. Sauté until reduced and lightly browned. add herbs and pepper. Deglaze the pan with the hot vegetable stock. Add the porcini mushroom liquid now too. Scrape the bottom of the pan to get the nice brown bits up. Lots of flavor there! Bring to a gentle boil. Allow to simmer for 15 minutes.
- In a small bowl or measuring cup, mix the flour with 1/2 cup COLD water. Stir until smooth. Making sure the gravy is at a low boil, stir in the flour mixture, stirring the graving until its completely combined. If you don't, you will get a lumpy gravy. Allow to cook an additional 5-10 minutes to thicken and cook the flour.
- Serve hot. Store for 1 week in the fridge.