Thanksgiving is a hard time for many celiac or gluten sensitive people. To be surrounded by all that heavenly food, and knowing you canÕt have any of it! The same is true for vegans and dairy-free eaters. So, how do you cater to those with special diets at your table?
MORE TO READ: 5 Tips For Cooking The Perfect Thanksgiving Turkey
WeÕve hacked a few recipes to bring you not just good, but amazing gluten-free AND vegan dishes that you can serve to anyone at your table this Thanksgiving. These dishes are also nut-free and egg-free as well, making them suitable for most people with food allergies. Remember to take special precautions to cleanse your cookware of any contaminants if your guests have severe allergies.
So, if you have guests coming over for Thanksgiving whom you know to have a special diet of any kind, or would simply like to be prepared for the eventuality, then here are few stellar Thanksgiving dinner life hacks that you can make and serve to just about anyone.
Recipe #1: Carrots with Rosemary
Ingredients
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3 pounds carrots, sliced crosswise 1/4 inch thick
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2 tablespoons extra-virgin olive oil
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1 medium onion, finely chopped
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1 tablespoon plus 1 teaspoon chopped rosemary
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1 tablespoon tomato paste mixed with 1/2 cup water
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Salt and freshly ground pepper
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1/4 cup chopped flat-leaf parsley
Boil salted water in large pot and cook the carrots in it at moderately high heat for about 7 minutes, until they become a little tender. Drain the carrots in a colander.
Next, take the olive oil and heat it in a large deep skillet. Add chopped onions and rosemary, and cook them over moderately low heat for about 6 minutes, poke the onions to see if they have softened up. Now stir the carrots and cook them until they have heated through. Stir in the diluted tomato paste and season the preparation with salt and pepper. Finally, garnish with parsley and serve in the skillet. Voila!
Original recipe found here.
Recipe #2: Mashed Sweet Potato Gratin with Smoked ÒGoudaÓ and Shallots
Ingredients
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1 pound russet potatoes, peeled and cut into 2-inch chunks
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1 pound sweet potatoes, peeled and cut into 2-inch chunks
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Salt, to taste
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1/4 teaspoon cayenne
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1/4 teaspoon nutmeg
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2 to 4 tablespoons vegetable stock or low-sodium broth
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1 tablespoon olive oil
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4 large shallots (6 ounces), thinly sliced (1 1/2 cups)
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3 ounces smoked Vegan Gouda Cheese or Gouda cheese, grated (3/4 cup)
The vegan cheese selection at Tidal Creek is one of the most extensive offerings of vegan cheeses in Wilmington. If vegan gouda isnÕt to your liking, try some vegan mozzarella or cheddar instead!
Start with a large pot of boiling water. Add half a teaspoon of salt and cook the potatoes in it for about 20 minutes. Drain the water and leave the potatoes in the pot. Add cayenne, nutmeg and 2 tablespoons of the stock. Mash the potatoes until they are creamy smooth. Add more broth here if needed. Add the salt to the mashed potatoes and spread them evenly in a medium deep baking dish. Preheat the broiler with a rack 6 inches from the heat. Also, heat olive oil in a large nonstick skillet. Add the shallots to the olive oil and cook under moderate heat for 5 to 8 minutes until it is soft and golden. Spread the shallots of over the potatoes and then top it off with cheese, or Daiya Cheese Shreds for the vegans out there. Now, broil the gratin for 2Ð3 minutes until the cheese has melted, and the shallots are crisp. You can either serve immediately or keep warm in the oven until guests arrive.
Original recipe found here.
Recipe #3: Perfect Homemade Cranberry Sauce
Ingredients
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12 bag of organic frozen cranberries OR 4 cups fresh organic cranberries
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1 cup sugar
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1 strip orange or lemon zest
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2 tablespoons water
Combine cranberries, sugar, zest, and water in a saucepan. Cook the mixture over low heat, stirring occasionally until sugar dissolves and the cranberries are soft, about 10 minutes if cooking with frozen cranberries. Increase to medium heat and cook until the cranberries burst, about 12 minutes. Add sugar and salt to taste. Serve cold or at room temperature.
Original recipe found here.
These recipes are sure to be a treat to any special dieter at your table, especially those who have never enjoyed real cranberry sauce before! Need gluten-free and vegan dessert, too? WeÕve got you covered. Check out the Co-opÕs Thanksgiving Dessert menu, with all the season’s favorite baked goods and pies. Each dish can be made gluten-free, vegan, or both!
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Pecan Pie
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Carrot Cake
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Pumpkin Pie
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And more! (Download menu for options and pricing.)
The kitchen is still taking orders, but there is a limited supply available. Looking for Thanksgiving catering in Wilmington? Or any kind of holiday catering in Wilmington? Call or stop by the Co-op anytime to talk to our chef about the catering offerings!
Tidal Creek will be one of the restaurants open on Thanksgiving Day in Wilmington from 8 am – 2 pm. WeÕre here for all your last minute Thanksgiving needs. WeÕre even serving your favorites on the Hot Bar! Brunch will be served from 8 am to 11 am. Thanksgiving dinner staples will be served from 11 am until close. Feel free to stop by and enjoy the festive foods!