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Happy Thanksgiving and Holidays!
Persimmon is a delicious Fall fruit. When it is hard it can be eaten like an apple or sliced into a salad. When they become soft it is perfect for smoothies.
Yield: 1 glass-16 ounces
1 large persimmon, soft and ripe
1 ripe organic banana, peeled*
2 cups unsweetened almond or alternative milk (coconut, cashew, nut, sunflower seed, pumpkin seed, hemp etc…)
½ teaspoon gluten-free vanilla extract or seeds of 1/2 vanilla bean
Pinch Himalayan salt
1/8 teaspoon ground cinnamon
- Wash persimmon and cut off the stem and leaves and quarter.
- Slice banana.
- Put all ingredients into a blender and blend on low and slowly increase to high until smooth.
*When bananas are ripe, peel them and put them into a freezer bag and freeze until ready to use. They are great this way for a smoothie because it makes the smoothie cold and thick. They are also really good dipped in chocolate and rolled into nuts!
Brining/Dry rub makes a turkey so moist and flavorful, it is worth the time.
2 cups kosher or sea salt
1-cup coconut palm sugar, optional
2 TBSP Poultry Seasoning
Mix all ingredients together in a large container or bowl. Rub all over the turkey, innards removed. Place in a big enough dish or bowl that it will contain the juices that will drip out. Cover and refrigerate, on the bottom shelf, for 18-48 hours. The dry rub will make the turkey very juicy. Rinse the Turkey very well, inside and out, with cold water. Drain and pat dry just before roasting. Proceed as you normally would. See Roasted Turkey recipe. This can also be done with chicken.
This delicate, flakey pie crust can be made by hand, or in a food processor which is much faster. I learned how to make this from my Aunt. Her desserts are perfection and the whole family always looks forward to enjoying them at gatherings and holidays!
Yields: 2 single crusts
4 1/2 cups gluten-free oat flour(Bob’s Red Mill is best) or sorghum flour
½ teaspoon sea salt, fine
3 sticks vegan Butter(Miyoko’s or homemade) frozen and diced or 1 cup refined coconut oil, frozen and cut up
1 TBSP-½ cup iced water (bottled or filtered), depending on humidity
Put bowl and pastry cutter into the freezer while measuring out ingredients. Try to handle dough as little as possible. You want to keep the pieces of vegan butter or shortening or coconut oil cold, which will make the crust flakey rather than tough. Sift flour and salt into a large glass or metal mixing bowl or food processor. Add ½ cup shortening or 1 stick Earth Balance and cut into the flour with a pastry cutter, or pulse with food processor, until it is the size and texture of cornmeal. Add remaining ½ cup shortening or vegan butter and cut into the flour with cutter, or pulse with food processor, until it is the size of small green peas. Slowly drizzle 1 Tablespoon of water at a time and blend just until dough forms a ball or comes together so it doesn’t break apart. Take a tablespoon of dough, roll it out and if it cracks or falls apart, you need more water. If the dough is sticky, you added too much water-add 1-2 Tablespoons of flour if it is too sticky. The humidity in the air will determine how much water you will need. Cut dough in half and wrap in plastic and refrigerate or put into a freezer zip bag and freeze until ready to use. Thaw in refrigerator for 8 hours. You can use left over dough to cut out any shapes you like and stick them onto the pie by using a little water or egg wash to get them to stick.
When ready to make the pie:
Between two pieces of plastic wrap or on a well floured board, roll out the dough -when rolling dough, roll once with even pressure and turn a quarter turn and continue rolling and turning until it is ¼ inch thick. If it sticks, add more flour to board. Only roll out one time or it will become tough instead of flakey. Brush off any excess flour with a dry pastry or basting brush. If using plastic remove the top piece of plastic and lift up the bottom piece of plastic holding the dough and flip it over into a pie pan and peel off the plastic. If using a floured board, gently roll the dough around the rolling pin, start at the edge of the pie pan, and unroll it over the pie pan. If it sticks to the board, slide a long flat spatula under it. Roll out remaining half of dough after you have filled the pie and are ready to bake it. Dough can be frozen up to 6 months if double wrapped in plastic and then put into a zip freezer bag. It will keep in the refrigerator for a few days.
Vegan Butter-you can buy at health food store/Trader Joes(Miyoko’s Vegan Butter)
This is so creamy, tangy and delicious you won’t believe it’s dairy-free! Use in place of butter in recipes or as a spread. Works great in baking.
½ cup non-dairy milk(ratio: 1 part nuts/seeds + 2 parts filtered water), I use raw cashews
1 teaspoon raw apple cider vinegar or 1 capsule of probiotic or 1/2 tsp. vegan yogurt starter
½ teaspoon Himalayan or sea salt, optional
1½ cups melted refined coconut oil or sustainable palm oil (don’t use extra virgin, or it will taste like coconuts!)
¼ cup avocado oil or tiger nut oil or grapeseed oil
2 teaspoons liquid non-GMO lecithin or 4 teaspoons of granulated lecithin*
- Combine all ingredients in a blender and blend on medium speed for 1 minute.
- Pour into a container. I like glass or ceramic.
- Refrigerate until set. Keeps for 1 week or FREEZE in a freezer ziplock bag or vacuum sealed bag for up to 6 months, but 2 months is better.
Really Hard Butter (for puff pastry, croissants, etc.):
Replace ¼ cup of melted refined coconut oil with ¼ cup melted cocoa butter. Reduce liquid oil by 1 tablespoon. Or you can just decrease the oil by 2 tablespoons.
Increase the liquid oil by one tablespoon, and process at high speed in the blender for about 2 minutes to incorporate as much air as possible.
For Unsalted Butter, omit salt!
* use Non-GMO soy or sunflower lecithin, purchase at health food store in nutrition or vitamin department
This recipe was adapted by Miyoko’s Vegan Butter, and can now be purchased at Trader Joe’s and Health Food Stores!
This pie is light and silky with all the holiday spices and flavor on a flaky crust!
This may be made vegan if desired.
Yields: 1 Pie
1 15oz can organic pumpkin or homemade Pumpkin puree*
2 Lg. Pastured eggs, beaten, optional-you may omit if desired!
1 cup unsweetened or homemade almond or cashew milk**
½ cup real maple syrup or 1/2 coconut palm nectar or sugar or date syrup or paste-free: 1/2 tsp. Liquid stevia or more to taste(it gets bitter with 1 too many drops, caution!)
1 teaspoon ground cinnamon(Ceylon is most flavorful)
½ teaspoon grated whole nutmeg
¼ teaspoon ground ginger
1/8 teaspoon ground cloves
1 teaspoon Himalayan or Hawaiian salt, fine
1 single pie crust (see index)
- 1.Roll out pie dough into pie pan and refrigerate.
- 2.In an electric mixer, fitted with the paddle attachment, blend all ingredients except pie crust together on low speed, mixing well. You can do this by hand with a whisk or hand held mixer on low. Do not over beat
- 3.Pour into pie shell.
- 4.Bake on second from bottom shelf at 425 degrees for 15 minutes, and then reduce temperature to 350 degrees and bake for an additional 45 minutes.
- 5. Cool on a wire rack.
- 6.Cover and refrigerate.
A holiday favorite! Fabulous a la mode with vegan vanilla ice cream (see index) or coconut whipped cream! Also delicious for breakfast with a cup of hot tea or coffee-hey, it’s a vegetable!
*Do not use Pumpkin Pie Filling
**You can use sunflower seed milk alternative or hemp milk alternative
***Maple syrup has the most flavor, but coconut palm nectar has a lower glycemic index and many diabetics can tolerate coconut palm sugar/syrup-check with your physician first.
VEGAN OPTION: omit alternative milk and eggs.
Sweet Potato Pecan Pie
A true southern dessert to die for-wait until you’ve eaten a piece! This was inspired by one of my favorite chefs, Paul Prudhomme, who is one of the kindest souls I’ve ever met. When you cannot decide between pumpkin or sweet potato or pecan pie, this is your answer-dilemma solved!
Yields: 1 pie
½ recipe pie crust (see index)
Sweet Potato Filling:
1 cup canned organic sweet potato
¼ cup coconut nectar or real maple syrup
1 lg. organic egg, beaten, optional you can omit it if someone is sensitive/allergic to eggs
1 Tablespoon avocado oil or orange olive oil
1 teaspoon organic orange zest, freshly zested
1 Tablespoon gluten-free vanilla extract
¼ teaspoon Himalayan salt, fine
¼ teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/8 teaspoon freshly grated whole nutmeg
½ cup coconut nectar or date syrup
¾ cup real maple syrup, dark grade B
2 lg. organic eggs, beaten or 2 TBSP. Flax, freshly ground+ 1/4 cup filtered water
1 Tablespoon vegan Butter(Miyoko’s or homemade) melted and cooled
2 teaspoons gluten-free vanilla extract
1/16 teaspoon Himalayan salt, fine
1/16 teaspoon ground cinnamon
¾ cup pecan halves
Preheat oven to 325 degrees. Roll out ½ recipe of pie crust and press into an 8 inch glass pie pan crimping the edges with fingers or a fork and refrigerate. In an electric stand mixer, fitted with the paddle attachment, mix all ingredients for sweet potato filling until well combined, about 2 minutes. Set aside. In a separate bowl, combine all pecan pie filling ingredients except pecans. In an electric mixer with the whisk, mix until well combined and opaque approximately 1 minute. Gently stir in pecans by hand. Remove pie crust from refrigerator. Pour sweet potato filling into dough lined pie pan and smooth out evenly with a spoon or offset spatula. Gently pour the pecan filling over the sweet potato filling. Bake pie at 325 for 1 ¾ hours or until a knife inserted in the middle of the pie comes out clean. Pecans will rise to the top when baking, but will settle when cooled. Cool at room temperature for 2 hours and then refrigerate until set, 4-8 more hours. This is best made one day ahead of when you want to serve it. I make this for Thanksgiving every year-even if it is only a few people. Serve a la mode with vanilla ice “cream” (see index). Shh, if there are any leftovers, it’s great for breakfast!
Stuff a Turkey, Chicken, Cornish Game Hens or Goose with this moist and flavorful stuffing.
Yields: enough stuffing for a large Turkey
1 loaf gluten-free bread, cubed-I like Bread SRSLY GF Sourdough or Schar Baguette, cubed and lightly toasted
1 medium sweet, yellow or white onion, diced
1 cup diced organic celery
1 cup diced apples Fuji, Granny Smith or any crunchy variety, cored, optional
½ cup dried fruit (raisins, cherries, cranberries, apricots, prunes), optional-I like dried cranberries or cherries best
½ cup chopped pecans, optional
1 bunch flat leaf parsley, chopped finely
1 Tablespoon poultry seasoning or 2 Tablespoons fresh sage, chopped finely
¼ cup turkey or chicken broth if stuffing a bird/ ½ cup chicken or vegetable stock if baking in a dish
For a Tex-Mex stuffing, omit fruit and add ½ cup diced bell pepper, and chopped cilantro instead of parsley and 1 minced jalapeño (seeded)
Cut bread into 1 inch cubes and put into a large bowl. In a large skillet, sauté onion and celery until transparent; set aside and cool. Add ingredients with bread and gently mix until combined. Do not put inside the cavity until just before baking since bacteria grows rapidly. Gently put stuffing into cavity, and do not pack it tightly or it will be too dense. Place all the remaining stuffing in an oiled baking dish and bake until hot, approximately 30 minutes. Be sure to remove the stuffing from the cavity after removing it from the oven and keep in a baking dish in the oven on warm. Refrigerate any unused portions as soon as possible. Reheat in the microwave or covered in the oven. If it is dry you can add a little chicken stock. Eat your stuffing and enjoy! You can be creative and add anything you like to this stuffing-mushrooms, oysters etc…
Everyone loves Mashed Potatoes! Here is one without the cream and butter, but just as flavorful, creamy and fluffy! Even better with gravy.
Yields: 4 servings
1 Gallon of cold water
1 Tablespoon sea salt
4 Russet or large Yukon Gold potatoes (1large per person)
Chicken or vegetable stock (1/4 cup to 4 potatoes)
Olive oil, Avocado oil or vegan Butter(2 Tablespoons per 4 potatoes)
Optional add INs: grated or shaved black truffles, pesto, roasted garlic*
Peel and wash potatoes. Cut potatoes into 2 inch cubes**, and put into large pot of cold water and 1 Tablespoon sea salt. Bring to a boil; cook until potatoes are soft when pierced with a toothpick or fork-about 10 minutes. While potatoes are cooking, heat chicken stock or vegetable stock. Drain potatoes. Put potatoes into an electric stand mixer with paddle attachment or put through a food mill for the best texture. Beat until smooth and fluffy. While machine is running, slowly pour stock into potatoes. Then, pour some olive oil or vegan Earth Balance into potatoes. Season with salt and pepper if needed. Stir in any additions you like. Serve with gravy (see index)!
*If you want to use raw garlic add with potatoes to cold water and boil
**If you are in a hurry, cut the potatoes into smaller chunks and they will cook faster
I must admit, I hated these little buggers as a child, and an adult, until I changed the way I cooked them! I had them sautéed and seasoned like this in a restaurant and politely ate them, and to my pleasant surprised decided I really liked them! Try them and see if you are converted too! They are a nice compliment to Thanksgiving dinner.
Yields: 4 servings
4 cups Brussel sprouts, cut in half lengthwise
2 Tablespoons extra virgin olive oil
1 Tablespoon good capers packed in oil and drained*
1 bunch fresh sage (do not use dried)
sea salt/black pepper
¼ cup water, filtered or bottled
roasted chestnuts*, optional
If you can find Brussel sprouts on the stalk, buy them that way and they will be fresher and tastier. Wash and dry the Brussel sprouts. Cut the bottom ends off and cut in half lengthwise. Pour olive oil into a hot cast iron pan or heavy bottomed sauté pan or roast at 400 degrees for 30-45 minutes until crispy, and swirl it around to coat the bottom of the pan evenly. Lay Brussel sprouts cut side down in pan and sauté over medium high heat. Slice sage leaves sideways into 1/8 inch strips. Scatter capers and sage evenly over Brussel sprouts. Sprinkle with salt and freshly ground pepper. Add water and cook until Brussel sprouts are soft with a little resistance, but not hard, when a knife is inserted. Do not cover them. Taste and add salt and pepper to your liking. Serve immediately and enjoy.
*In the fall and winter add chopped roasted chestnuts at the end
*The best capers in oil or packed in salt! Vinegar can contain gluten from the distilled vinegar!!!!
This sauce is so quick and easy to make and much better than the stuff in the can!
Yields: approximately 2 cups
1 bag whole fresh organic cranberries*
1 cup fresh squeezed organic orange juice or water (2-3 Navel Oranges)
zest of 1 washed organic orange
½ cup coconut nectar or 1/3 cup raw honey or real maple syrup
1 Tablespoon orange marmalade, optional
1 teaspoon gluten-free vanilla extract
Wash cranberries in a colander and pick out any bruised or soft ones and discard. Put all of the ingredients into a 2 quart saucepot and bring to a boil, stir. When most of the cranberries have popped, it is done. I like a chunky sauce so I do not let them all burst. This will take about 10 minutes. Cool to room temperature and pour into glass jars. Refrigerate. Serve cold or warm. It is not only for Thanksgiving, but great on chicken all year round.
*purchase an extra bag and freeze for later in the year when they are out of season
Candied Sweet Potatoes
Sweet and creamy with a hint of cinnamon and orange-yum! Perfect for Thanksgiving and fantastic with Fried Chicken (see index)! These take me back to New Orleans!
Yields: 4, ½ cup servings or 2 cups
2 medium sized sweet potatoes(yellow flesh), cut into 2-inch chunks
1 cup water
½ cup real maple syrup
2 Tablespoons local raw honey
2 Tablespoons blood orange olive oil*
1 ½ teaspoons gluten-free vanilla extract
juice and zest of ½ lemon
One cinnamon stick
In a 1-quart saucepan combine all ingredients except olive oil. Cover and cook over medium heat for 30 minutes, stirring occasionally. Uncover and cook 10 minutes, stir constantly or it will stick. Remove cinnamon stick. Add blood orange olive oil and stir. Serve immediately.
* Available at health food or specialty stores or use grapeseed or olive oil and zest of one washed orange, and use ¾ cup water and ¼ cup fresh squeezed orange juice
I promise this will be the best turkey you will ever make and you will know that baking at a high temperature is the secret to crispy skin and very moist inside! Serve with gravy (see index).
Always thaw in the refrigerator to prevent bacterial growth.
Defrost in brine. Allow 24 hours per 5 lbs., 20 lbs will take 4 days, 10 lbs will take 2 days.
Roasting Times: It is very important to use an oven thermometer and a digital read thermometer
Breast with bone in, 1 hour or so
10-13 lbs 2 ¾ – 3 hours
14-17 lbs 3 – 3 ¼ hours
18-21 lbs 3 ¼ – 3 ½ hours
22-24 lbs 3 ½ – 3 ¾ hours
Times will vary.
Check the turkey in half the time you think it will take; sometimes they surprise you. You can always cook it longer, but you can go back! If you have a convection oven, you’re lucky, use the air circulation, and it will take about half the time of the above estimates.
Thermometer for turkey
Brine (see index)
1 Turkey-kosher or organic free range, do not use anything else. If Kosher, skip the brining process since it has already been done.
Fresh herbs and citrus or stuffing (see index)
Extra Virgin Olive Oil
Remove innards and wash turkey with cold water, keep the neck and gizzards in a plastic zip bag in the refrigerator to make gravy. Discard the liver. Make brine in a large plastic bucket with a lid. Soak the turkey in brine for two days-keep refrigerated between 36-40 degrees. Drain and dry with paper towels.
Preheat oven to 450 degrees. Loosely fill the cavity with fresh herbs and whole citrus or stuffing. Place a rack in a roasting pan. Rub oil all over turkey, tie legs together with butcher string. Cover with cheesecloth soaked in oil which will keep it moist and allow it to brown. Roast until internal temperature is 165 degrees when thermometer is inserted in the middle of the thigh away from the bone, it will keep cooking to about 175-180 after resting. Take it out at 165 degrees. Cover with aluminum foil and cool on a rack or board. Remove stuffing to a bowl, and put into 150-degree oven to keep warm. Rest turkey for 20-30 minutes so the juices will stay in the meat and not run out. This will make a really juicy turkey, and worth the wait.
Finally, and most importantly, wash all boards, counters etc… with hot water and soap.
**Be sure to wash your hands after handling raw poultry to avoid cross contamination**
Refrigerate the leftovers as soon as possible to minimize bacterial growth and food borne illness.
This is so much better than anything you could ever buy; and is well worth the time! After your guests/family tastes this, they will be asking for you to make the gravy every year! Mom, thank you for teaching me how to make this delicious gravy!
Yields: approximately 2-4 cups depending on how much stock is used
1-2 turkey necks*or 1 chicken leg with thigh
4-8 cups turkey or chicken stock (not broth), homemade bone broth is ideal
2 teaspoons tapioca starch** mixed in 1 Tablespoon of cold water or 1 Tablespoon of gluten-free oat flour mixed with ¼ cup cold water or 2 teaspoons Kudzu or Kudzu root(plant not starch or grain, gut healing) mixed with 2 Tablespoons of cold water
Put turkey necks and stock in a 4 quart sauce pot. Bring to a boil over high heat and turn down to low heat and simmer uncovered until the meat falls off the bone, approximately 20 minutes.
Save the liquid. Take out the necks and cool on a plate. With a fork scrape off all the meat, discard bones. Put all the meat and liquid into a blender-only fill the blender ¾ of the way full and seal the lid very tightly. While holding the top on tightly, blend on low and then medium to high until smooth. There will be some small pieces of meat, and that’s ok. Set this aside.
After the turkey comes out of the oven, put the turkey on a platter, cover with aluminum foil to rest for 20 minutes so the juice will be reabsorbed into the meat and not run out when you slice it. Drain off the grease from the pan drippings; gravy separators are great. Put 2 Tablespoons oat flour and ¼ cup cold water or 2 teaspoons tapioca starch with 1 Tablespoon of cold water into a jar and shake until there are not lumps and it is mixed well, set aside.
Put the roasting pan onto the stovetop over low heat, pour the stock/neck meat over the pan drippings, and whisk to deglaze the pan. Over high heat bring to a boil and pour flour slurry over the pan juices. Whisk over high heat for approximately 2 minutes or until thick, to get rid of the flour taste. If you like it thicker, make another flour/water mixture, whisk into the gravy and cook for 2 more minutes. Taste and season with salt and pepper. Pour into a gravy boat and enjoy! * I like to make extra gravy for those leftovers! I recommend 2 turkey necks, which you can purchase from the butcher.
**Arrowroot may be substituted
Lentil and Nut Loaf
Yields: 1 (9×5) loaf
8 oz. dried lentils (brown or green) or 1 box cooked lentils(Trader Joes)
1 lg. yellow or sweet onion, diced
4 cloves garlic, pressed
1 TBSP. extra virgin olive oil
2 cups raw organic walnuts or pecans, ground
2 cups cooked organic brown rice(can substitute quinoa or millet or black rice or red rice)
2 TBSP. gluten-free teriyaki sauce or 2 tsp. Worcestershire sauce
1/4 cup chopped Italian flat parsley and or cilantro
1 tsp. organic dried thyme
2 tsp. organic poultry seasoning, ground
2 organic cage-free eggs or 2 TBSP. chia seeds or flax seeds, ground+6TBSP. filtered water
1/2 organic ripe banana, mashed or 1/4 cup sautéed mushrooms, pureed*
Himalayan salt and pepper to taste
1/4 tsp. allspice, ground
spicy: add 1/4 tsp. Jamaican Jerk
- Look though lentils and remove any small stones and rinse lentils. Put lentils in a glass bowl and, fill cover with filtered water 2 inches above lentils; stir, cover and refrigerate for 3 hours.
- Drain Lentils, cover with cold water. Bring Lentils to boil, and simmer over low heat about 20 minutes or until soft
- Cook Quinoa or rice or whatever starch you choose according to package directions.
3. Preheat oven to 350 degrees.
- Measure out and chop all ingredients and set aside.
- Sauté onions in extra virgin olive oil until translucent, add garlic sauté until golden brown, and put into a large mixing bowl, set aside to cool.
- In a food processor, puree all ingredients except rice and lentils.
- Drain lentils, mix in with the rest of the ingredients in a large bowl.
- Press lentil mixture into a greased 9×5 loaf pan, and put on a cookie sheet or in muffin tins for individual servings especially great for kids, just reduce cooking time to 40 minutes.
- Bake on the middle shelf of the oven for 1 hour.
- 10.Serve and enjoy.
Happy Thanksgiving! What are you grateful for…great question for everyone at the dinner table! Keeps things happy and light!
Go to www.NoWheatNoDairyNoProblem.com for my day-by-day/step-by-step cooking guide and information to make the holidays much less stressful!
Much Love & Gratitude, Lauren
You can order No Wheat No Dairy No Problem Cookbook on this website for 150 more recipes! Makes a great gift!
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