1 1/2c raw cashews, soaked
2T fresh lemon juice
2t apple cider vinegar
1/2t fine sea salt
1/4c coconut or rice milk (optional)
1t chives (optional)
1/2t garlic powder (optional)
- Place cashews in a bowl and cover with water. Soak overnight or for 8 hours if you have the time. For a quick-soak method, pour boiling water over the cashews and soak for 1 hour. Rinse and drain.
- Place the drained cashews in a high-speed blender or food processor.
- Add the water, lemon, vinegar, and salt. Blend on high until super smooth. Add optional spices. You might have to stop to scrape down the blender now and then or add a touch more water to get it going. To make a bit creamier and not quite as thick, add coconut or rice milk.
- Transfer into a small, air-tight container and chill in the fridge. It makes 2+ cups. The cream will thicken up as it chills. The cream will keep in the fridge for about 1 week.
1 – 15oz can pumpkin
1 – can sweetened condensed coconut milk (11 oz, unless you can find 14oz)
1t ground cinnamon
1/2t ground ginger
1/2t ground nutmeg
1 unbaked pie crust
– use this recipe or substitute GF vanilla wafers.
– I don’t bake. 🙂
1. Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
2. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
1 gallon veggie broth
1c sea salt
1T dried sage
1T dried savory
1T dried rosemary
1T dried thyme
1c cooking sherry (optional)
1 gallon ice water
1. In a large stock pot, combine the vegetable broth, sea salt, sage, savory, rosemary, thyme, garlic, and sherry. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat, and let cool to room temperature.
2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.
3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey, breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the refrigerator overnight.
4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess brine.
5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined turkeys cook 20 to 30 minutes faster so watch the temperature gauge.
PS. These measurements are for a 12-15lb turkey.
15oz cream of mushroom soup
– GF recipe can be found here, add sauteed mushrooms & onions, puree
1c sour cream
1c cheddar cheese
salt & pepper
4 – 15oz cans french style green beans
1. Add soup, sour cream, sugar, and cheddar cheese to a medium saute pan. Cook on medium till cheese is melted. Add salt and pepper to taste. Add green beans. Mix well.
2. Add to oiled casserole dish. Top with fried onions. Bake at 350 for 30 min.
1. Dice onions. I prefer to cut them in half and dice longer pieces. Place in medium size bowl and pour milk over just to cover the onions. Allow to soak for 15-20 minutes.
2. Mix flour, salt, pepper, and paprika…sorry, no measurements.
3. Medium cast iron pan and oil. Heat oil.
3. Coat onions in flour and pan fry.
4 cups sweet potato, cubed
1/2 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
4 tablespoons butter, softened
1/2 cup milk
1/2 teaspoon vanilla extract
1/2 cup packed brown sugar
1/3 cup gluten-free flour
3 tablespoons butter, softened
1/2 cup chopped pecans
– sub in almonds or almond meal.
1. Preheat oven to 350 degrees F. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash.
2. In a large bowl, mix together the sweet potatoes, white sugar, eggs, salt, butter, milk and vanilla extract. Mix until smooth. Transfer to a 9×13 inch baking dish.
3. In medium bowl, mix the brown sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture.
4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown.
1 1/2 cups finely ground gluten-free graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted
– to make DAIRY FREE use butter olive oil.
1/2 teaspoon ground cinnamon (optional)
1. I have never found graham crumbs. I purchase a box of gluten free graham crackers and run the entire box through the ninja.
2. Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended. Press mixture into an 8 or 9 inch pie plate.
3. Bake at 375 degrees F for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.
PS. I have substituted almond meal/flour for graham crackers in a pinch and it works out great!
1. Preheat oven to 350 degrees.
2. Place cranberries on a baking sheet. Bake for 10 minutes. Turn off heat and allow to sit in oven overnight.
3. Freeze for future use.