Cauliflower Stuffing
Who doesn't love stuffing? It's one of the best parts of the meal. However, for those of us with gluten allergies or who want to avoid carbs, stuffing can be something we have to pass on. Enter this delicious cauliflower stuffing. Full of flavor and bursting with nutrients, this unique dish is sure to win over your family and your appetite!
Ingredients
- 4 tbsp. butter
- 1 onion, chopped
- 2 large carrots, peeled and chopped
- 2 celery stalks, chopped or thinly sliced
- 1 small head cauliflower, chopped
- 1 c. chopped mushrooms
- kosher salt
- Freshly ground black pepper
- 1⁄4 cups chopped fresh parsley
- 2 tbsp. chopped fresh rosemary
- 1 tbsp. chopped fresh sage (or 1 tsp. ground sage)
- 1⁄2 cups vegetable or chicken broth
Directions
- In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and saute until soft, 7 to 8 minutes.
- Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
- Add parsley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed 15 minutes.
- Serve.
Image and recipe courtesy of delish.com.
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Mushroom Gravy
Whether you're a sparing user of gravy or someone who enjoys drowning their whole plate in it, this recipe is perfect. Enjoy this creamy, vegetable gravy and eat guilt-free.
Ingredients
- 1-2 tbsp. extra-virgin olive oil
- 1⁄2 onion, finely chopped
- 4 oz. mushrooms, finely chopped
- kosher salt
- Freshly ground black pepper
- 1 tsp. chopped thyme
- 1 tsp. chopped sage
- 1 tsp. chopped rosemary
- 3 tbsp. all-purpose flour
- 2-3 cups vegetable stock
Directions
- Heat olive oil in a small saucepan over medium heat. Add onion and saute until beginning to soften. Stir in mushrooms and herbs. Season with salt and pepper. Cook until soft, about 5 minutes. Add flour and cook for 1 minute.
- Pour in 2 cups of vegetable stock and whisk to combine. Bring to simmer and cook for 5-10 minutes, until the flavors have melded and the mixture has thickened slightly. If the mixture is too thick, gradually add more vegetable stock.
- Serve warm.
Image and recipe courtesy of delish.com.
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Paleo Pecan Pie Tart
Every great Thanksgiving dinner ends with a medley of sweet treats created by your nearest and dearest. This delectable pecan pie recipe is sure to delight the palettes of not only your Paleo guests and gluten-free guests, but those who wait all year for a taste of this holiday favorite.
Crust Ingredients
- 3⁄4 cup coconut flour
- 1⁄2 cup toasted pecan halves
- 3 large eggs
- 8 tbsp. chilled pastured butter or coconut oil
- 2 tbsp. coconut sugar (coconut crystals)
- 1⁄4 tsp. fine sea salt
Filling Ingredients
- 10 Medjool dates, pitted (or enough dates to make 2⁄3 cup purée)
- 1⁄3 cup unsweetened applesauce
- 1⁄3 cup pure maple syrup
- 4 eggs
- 6 tbsp. pastured butter or virgin coconut oil (room temperature)
- 2 tbsp. dark molasses
- 1 tbsp. dark rum (optional)
- 1 tsp. vanilla extract
- 1⁄4 tsp. sea salt
- 1 and 2⁄3 cups toasted pecans, roughly chopped
- 1⁄3 cup toasted pecan halves (for topping) – about 23 pieces
Instructions
- Toast the pecan halves on a sheet pan in a 350°F oven for about 7 minutes.
- Separate toasted pecans into three groups: 1⁄2 cup for the crust, 1 and 2⁄3 cups to chop for the filling, and 1⁄3 cup for the topping.
- Chop the 1 and 2⁄3 cups of pecans roughly in the food processor. Set aside in a separate bowl.
- Begin creating the crust by combining the coconut flour, 1⁄2 cup pecan halves, fat (either pastured butter or virgin coconut oil), coconut sugar and salt in food processor and pulse until combined and pecans are finely chopped.
- Add the eggs and pulse until a dough is formed.
- Spread the dough evenly into the bottom and sides of a 9 1⁄2 inch tart pan.
- For the filling, place the pitted dates in the food processor with the applesauce and maple syrup. Process until dates are completely puréed and you have a smooth mixture.
- To the bowl of a stand mixer add the date purée, eggs, fat of choice (butter or coconut oil), molasses, rum, vanilla and salt and mix on medium speed until well-combined.
- Place the 1 and 2⁄3 cups of chopped pecans into the bottom of the prepared tart shell.
- Pour the filling into the shell.
- Decorate the top with the remaining 1⁄3 cup of pecan halves.
- Place the tart onto a sheet pan and bake in the oven at 350°F for approximately 45-50 minutes. Check the tart at 30-35 minutes.
- Cool and serve!
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