Thanksgiving-Menu-2020-1-773x558

Our Family’s Gluten-Free and Dairy-Free Thanksgiving Eats

11.16.2020 — Jennifer Tisdale

Can you believe Thanksgiving is right around the corner!? For those of you who don’t know me yet, I’m Ashley’s sister Jennifer, and I do most of the Thanksgiving cooking for the Tisdale family! It’s our favorite time of year, and while the holiday will undoubtedly be different this year, we still can’t wait to enjoy some delicious food (safely, of course). The Frenshe audience has been asking us for some healthy holiday dishes, and we’re here to only deliver the best of the best. We have dairy-free, gluten-free, and vegan options for you to choose from. Add these to your Thanksgiving table for 2020 and let us know which ones you loved!

Pear & Bacon Bites

Ingredients

  • 12 slices of bacon
  • 6 fresh pears
  • Pinch of paprika
  • Pinch of ground cinnamon
  • Pinch of salt
  • Toothpicks

Directions

  • Preheat oven to 375 degrees
  • Once the oven is hot, cover a baking sheet with aluminum foil
  • Cut bacon into 1″ pieces and lay them on the foil. Proceed to bake for 15 minutes or until as crispy as desired
  • Transfer bacon to a paper towel to soak out excess fat
  • Cut the pears into bite-size pieces and then sprinkle paprika, cinnamon, and salt all over them.
  • Top each pear with a piece of bacon and stick with a toothpick!

Roasted Brussels Sprouts

 

Ingredients:

  • 1-2 pounds of brussels sprouts
  • 4 slices of bacon
  • 1 tbsp brown sugar
  • 1tbsp olive oil
  • Sprinkle of salt
  • Sprinkle of black pepper

Directions:

  • Preheat oven to 400 degrees
  • Clean and cut the brussels sprouts in half, horizontally, and place them into a bowl
  • Cut bacon into small pieces and add them to the brussels sprouts
  • Drizzle the olive oil over the bacon and brussels sprouts, then sprinkle with brown sugar, salt, and pepper. Toss until coated.
  • Spray a baking sheet with cooking spray and place the brussels sprouts and bacon onto a sheet without any overlapping. If it doesn’t all fit, use two baking sheets.
  • Cook for about 25-30 minutes, turning them over at 15 minutes. Make sure the brussels sprouts are a little charred around the edges.
  • Place on a serving platter and enjoy!

Vegan Sweet Potato Shepard’s Pie

Ingredients:

  • 4 large sweet potatoes
  • 1/2 cup diced onion
  • 1 can of peas
  • 1 can of corn
  • 1 can of carrots
  • 4 tbsp vegan butter
  • 1 container of impossible ground “beef”
  • 1/2 cup vegetable broth
  • 2 tbsp soy sauce
  • 1 tbsp Worchestershire sauce
  • Sprinkle of salt
  • Sprinkle of black pepper

Directions:

  • Preheat oven to 400 degrees
  • Microwave potatoes for 15-20 or until soft inside, then set aside to cool
  • Melt the vegan butter in a large saute pan and add the onions and carrots (drained). Cook for about three minutes and then add the peas and corn. Cook for another three minutes.
  • Add the Impossible beef and brown until fully cooked. Sprinkle some salt and pepper over while cooking.
  • Add the broth, soy sauce, and Worcestershire sauce. Cook for 10 more minutes.
  • Peel and mash the sweet potatoes and place into a bowl with soft butter, salt, and pepper.
  • Pour vegetable mixture into a casserole dish and spread evenly. Take the mashed sweet potatoes and spread over the mixture.
  • Place dish in oven uncovered and cook for 30 minutes. Set the oven to broil for the last minute.

Vegan Cream of Mushroom Soup

Ingredients:

  • 8 oz. fresh mushrooms (diced)
  • 2 cloves of garlic
  • 2 tbsp coconut flour
  • 1 can coconut cream (or milk)
  • Sprinkle of salt
  • 1/4 diced onions
  • 3 tbsp olive oil
  • 1 cup vegetable broth
  • 1 tbsp cornstarch
  • sprinkle of pepper

Directions:

  • In a large saucepan, combine olive oil, mushrooms, onions, and garlic over medium heat until onions are translucent
  • Add in coconut flour and stir until golden
  • Mix in the vegetable broth and coconut milk and bring to a light boil, stirring often
  • Slowly add the cornstarch until an ideal thickness is achieved
  • Season with salt and pepper
  • Let the soup cool and store in a covered container in the refrigerator if you’re making for a casserole
  • If serving as soup, serve warm

Gluten-Free Onions for Casserole

Ingredients:

  • 2 large onions
  • Milk of choice
  • 1 1/2 cup gluten-free Bisquick
  • Olive oil
  • 2 cups unsweetened almonds
  • Pinch of sea salt
  • Pinch of black pepper

Directions:

  • Peel and cut onions into thin slices (rings)
  • Heat oil in a dutch oven pan over medium heat
  • In a Ziploc bag combine Bisquick, salt, and pepper
  • Dip onions one by one into the almond mild and then add to the bag
  • Seal and shake the bag until onions are coated, then shake off any excess mixture
  • Gently place onions into oil and fry for 2-4 minutes until golden
  • Place on a paper towel to drain excess oil, and repeat steps 4-8 until done
  • Add onions once cool and crispy to casserole

Green Bean Casserole

Ingredients:

  • 2 1/2 cups of vegan cream of mushroom soup
  • 1 cup gluten-free onions
  • 4 1/2 cups cut green beans (steamed and fully cooked)
  • Sprinkle of salt
  • Sprinkle of pepper

Directions:

  • Preheat oven to 350 degrees
  • Combine soup and green beans in a casserole dish
  • Put 1/2 cup of onions in the dish and mix with the soup and green beans
  • Loosely cover with foil and bake for 20 minutes
  • After 20 minutes, remove the dish from the oven and sprinkle the remaining onions and cook for 9 more minutes uncovered
  • Set the oven to broil for the last minute so the onions turn golden brown

Ashley’s Gluten-Free Apple Torte

Ingredients:

  •  6 granny smith apples
  • 1 cup brown sugar
  • 1 cup unsalted butter
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice
  • 1/4 tsp ground nutmeg
  • 1 tsp ground cinnamon
  • 1 cup almond flour
  • 2 tbsp lemon juice
  • Electric mixer

Directions:

  • Preheat oven to 350 degrees
  • Combine almond flour, brown sugar, and 1sp of cinnamon into a large bowl
  • Using an electric mixer, cut in the butter and mix until it forms small ball-shaped pieces
  • Press 2/3 of the mix into a greased 9-inch springform pan and around the sides of the pan
  • Core and peel your apples, cut them in half, and then cut them again into thin slices
  • Place your cut apples into a bowl and mix in the ginger, allspice, nutmeg, lemon juice, and remaining cinnamon
  • Take the seasoned apples and place them into the springform pan, and sprinkle the remaining crumb mixture over the apples
  • Place the pan on a baking sheet and cook for approximately 1 hour and 10 minutes
  • Let cool and enjoy!
Jennifer Tisdale