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Raciónes: 12
Ingredientes
- 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
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 254g | |
| Recipe makes 12 servings | |
| Calories 281 | |
| Calories from Fat 165 | 59% |
| Total Fat 19.48g | 24% |
| Saturated Fat 9.62g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 455mg | 19% |
| Potassium 416mg | 12% |
| Total Carbs 25.65g | 7% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.72g | 4% |
| Protein 4.35g | 7% |
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