Orange You Glad It’s October?

If the chilly weather has left you reminiscing about warm and sunny summer days, try this Carrot Dog recipe to break you out of your fall doldrums.  On the other hand, if you can’t wait for the temps to drop further and are already planning your Thanksgiving menu, check out the gluten free, soy free Pumpkin Pie below, along with a Thanksgiving Loaf and a couple of gravy options for your Mashed Potato-Flowers.

 

Carrot Dogs (adapted from cleaneatingveggiegirl.com)

6 hot dog sized carrots, peeled and ends removed

1/4 c Bragg’s liquid aminos

1/4 c water

1 T seasoned rice vinegar Carrot_Dog

1/2 T apple cider vinegar

dash of liquid smoke

1/2 t minced garlic

1/4 t ginger

1/8 t onion powder

freshly ground black pepper

6 buns and condiments

Combine all ingredients except carrots, buns, and condiments to make a marinade.  Heat the carrots in the marinade until the carrots are fork tender.  This takes about 8 minutes at a slow boil or about 5 minutes in the microwave.  Refrigerate the carrots in the marinade for at least 24 hours.  Grill the carrots or sauté with some of the marinade, turning every few minutes, until the carrots have darkened or have grill marks.  Serve in buns with your favorite condiments!

 

Pumpkin Pie (GF, soy free) (adapted from ppk.com)

3 c canned pumpkin

1/2 c maple syrup

1/2 c unsweetened non-dairy milk

1/2 t cinnamon

1/2 t ground ginger

1/8 t ground nutmeg

1/2 t salt

2 T potato starch

1 t agar powder

Blend all ingredients until smooth and pour in crust.  Bake at 350′ for 60 to 70 minutes.  Cool for at least 30 minutes before refrigerating for at least 4 hours.  Sprinkle coarsely ground salt over pie just before serving.

Walnut Crust

1 1/2 c raw or dry roasted walnuts (pecans or almonds work great too)

2 T unrefined coconut oil

Chop the nuts finely in a food processor or blender.  Mix in the coconut oil and press into a pie plate.  Very lightly sprinkle with salt (unless the nuts are already salted).  Bake at 350′ for about 10 minutes or until lightly browned.  Cool for at least 10 minutes before filling crust.

Thanksgiving Loaf

2 c oats

1 large onion, diced and sautéed in water

2 c cooked red lentils (3/4 c dry red lentils cooked for <10 min in 1 1/2 c water)

1 large sweet potato, baked and skin removed

1 T poultry seasoning

1 T minced garlic

1 15 oz can of whole berry cranberry sauce

1 T lemon juice

Mix the lemon juice with the cranberry sauce and set aside.  Combine all other ingredients in a mixing bowl and stir until well combined.  Transfer to a loaf pan and compress the mixture.  Pour the cranberry sauce over the loaf, ensuring the loaf is evenly covered with sauce.  Cover the loaf pan with aluminum foil and bake at 350′ for 30-45 minutes.  Remove the foil and let sit for 5 minutes before serving.

Brown Gravy (contains oil)

1/4 c refined coconut oil

1/2 c flour (chickpea and brown rice flour both work great here)

2 c vegetable stock or broth

3 T Bragg’s liquid aminos or 2 T tamari

Additional water or broth to reach desired consistency

Optional: 1 c white beans, poultry seasoning

Heat the coconut oil and flour in a saucepan over medium heat until the flour starts to smell nutty.  Slowly add the vegetable stock or broth, whisking until smooth.  Turn the heat to medium low and continue to whisk in liquid until the desired consistency is reached.  Remove from heat and add the Bragg’s liquid aminos or tamari.  Yield is ~2.5 c.

For added protein, add 1 c white beans and the gravy to the blender and puree until smooth, adding more broth or water as needed to reach desired consistency.  Taste and add more Braggs’s/tamari or poultry seasoning if needed.  Yield is ~3.5 c.

Brown Gravy (fat free)

1/4 c nutritional yeast

1/4 c flour (chickpea and brown rice flour both work great here)

1 c vegetable stock or broth, plus extra as needed to reach desired consistency

1 t onion powder

1/2 t garlic powder

freshly ground pepper

2 t tamari

Optional: 1 c cooked red lentils (1/2 c dry lentils cooked for <10 min in 1 c water)

Heat the nutritional yeast (“nooch”) and flour in a saucepan over medium heat for 4-5 minutes or until the flour starts to smell nutty.  Add the onion powder, garlic powder, and freshly ground pepper.  Slowly add the vegetable stock or broth, whisking until smooth.  Turn the heat to medium low and continue to whisk in liquid until the desired consistency is reached.  Remove from heat and add the tamari.  Transfer to a blender (unless the grainy nooch doesn’t bother you) and puree until smooth.  Yield is ~1.5 c.

For added protein, add 1 c lentils and the gravy to the blender and puree until smooth, adding more broth or water as needed to reach desired consistency.  Taste and add more tamari or poultry seasoning if needed.  Yield is ~2.5 c.