A HOLIDAY MEAL Recipe

Ingredients

• 2 medium sized butternut squash
• 1 medium sized sweet onion, chopped
• 2-3 cups of vegetable broth
• 1-2 garlic cloves, minced
• 1/4c earth balance
• 1 can coconut milk
• 1 tsp sage
• pinch of cinnamon and sea salt to taste
• 1. Cut and prepare squash to cook. Roast butternut squash at 400 degrees until soft.
• 2. Scoop out the squash "meat" and add to blender with coconut milk (or coconut cream).
• 3. Add earth balance to pan. Sautee onion and garlic until onions are carmelized.
• 4. Add vegetable broth to saucepan and stir in squash puree from blender.
• 5. Add seasoning and combine with toasted pepitas.
• GLUTEN-FREE MILLET STUFFING
• 6-7 slices millet bread, cubed (foods for life brand)
• 1/4 cup soy-free earth balance
• 1 large sweet onion, chopped
• 1 large carrot, chopped
• 1 carton mushrooms, sliced
• 3 stalks celery, chopped
• 1 cups chestnuts, halved
• 1T poultry seasoning
• 3/4 cup vegetable broth
• 2-3 tablespoon olive oil
• sea salt to taste
• 1. Toast cubed millet bread at 400 degrees until golden brown.
• 2. Melt butter in a skillet and add chopped onions. As onions soften, add carrots, mushroom and celery. Cook altogether until tender.
• 3. Combine skillet combination and toasted bread in a bowl with nuts, broth and seasoning.
• 4. Add to deep baking pan or dish and cook for 30-40 minutes.
• CREAMY MUSHROOM GRAVY
• 2 1/2 tablespoons earth balance, divided
• 2 tablespoons minced sweet onion
• 2 cup minced mushrooms (i used porcini and shitake)
• 1 1/2 tablespoons flour (sorghum or all purpose)
• 1 1/4 cup vegetable broth
• 1/4 teaspoon poultry seasoning
• 1/2 cup coconut milk or cream
• Salt and pepper to taste
• Add tapioca starch in small quantities if you need more thickness.
• 1. Add butter to skillet with onion. Whisk in flour and simmer to thicken.
• 2. Combine mushrooms with onion and sautee. Add vegetable broth.
• 3. Add mixture to food processor or blender and puree mushroom mixture.
• 4. Add to a saucepan and add coconut milk and seasonings.
• SAVORY MAPLE-GLAZED TEMPEH
• 2 Packets Tempeh
• 3T Tamari (wheat-free
• 3T Maple syrup
• 2T Olive oil
• 2 cloves garlic, peeled, minced
• 1t Red pepper flakes
• 1. Cut tempeh in triangles and boil in saucepan for 6-7 minutes.
• 3. When ready to eat, add to high-heat skillet and "fry" in the marinade. About 2 minutes on each side.
• BLACKBERRY CHERRY CRUMBLE PIE
• FILLING:
• 2 small bags whole cherries, defrosted
• 1 carton Blackberries
• 1tbsp Sorghum flour
• 2T Agave Nectar
• 1/4c Tapioca Starch
• CRUST: (Adapted from Cupcake Punk)
• 3/4c All purpose gluten-free flour
• 1/4c Brown rice flour
• 1/4c Garbanzo/Fava bean flour
• 3/4t Xanthum gum
• 1/2c Soy-free earth balance
• 2t Agave Nectar
• 1/4c Ice Water
• TOPPING:
• 2c Walnuts and pecans, chopped small
• 1/4c All purpose gluten-free flour
• 1/4c Earth Balance, cubed
• 1tsp Cinnamon
View Full Recipe at Sassy Kitchen