Thanksgiving is a magnificent holiday full of tradition, flavors, and occasionally regret. The enormous chow down session feels “oh so right,” one buttery muffin after another, but the unbearable bloat that follows is a heavy price to pay. Whether you long for a holiday sans the food coma or have true dietary restrictions, a gluten-free giving may be the way to go this year.
Philadelphia-based author, Allyson Kramer is the queen of gluten-free. With her popular blog Manifest Vegan and her recently released cookbook, Great Gluten-Free Vegan Eats, she’s constantly dealing out delicious knowledge and recipes, which was just the case during our Thanksgiving-themed chat.
What’s the number one piece of advice you would give to gluten-free diners during the holidays?
Allyson Kramer: Go high on veggie/side dishes when planning your menu. So many of our favorite Thanksgiving side dishes are naturally gluten-free, or easily adaptable to be gluten-free such as mashed potatoes, roasted veggies, candied sweet potatoes, green bean casserole, cranberry sauce, and squash based soups and stews. If you start there, you’ll find that there is really a ton to eat without much guesswork needed. For an easy stuffing, go with cornbread based options, or use your favorite stuffing recipe, but sub in gluten-free bread (cut into 1/2 inch squares) where regular bread is required.
Do you have a go-to spot in the Philadelphia area for all your gluten-free groceries at this time of year and/or what are a few “must have” ingredients for someone preparing a gluten-free thanksgiving?
I love Giant and Wegman’s for their vast selection of gluten-free products. They have everything from pasta, to pre-packaged breads and rolls, and even a big assortment of gluten-free flours. On my list of must haves is sorghum flour (use it like regular flour to thicken sauces and dredging foods, and Tinkyada brand brown rice pasta is an essential, since I love to feature a mac and cheese dish or Alfredo based dish each Thanksgiving. Almond milk (unsweetened) is also very important to have around. And it wouldn’t be a celebration without a fragrant mirepoix, so in most dishes I make, I incorporate a mixture of celery, carrot and onion to give them a bit of celebratory flair.
You’re also animal friendly so, during a holiday that centers around a big bird, what main meal do you find yourself substituting a turkey with?
For the most part, instead of replacing the turkey as one main course I like to feature a few hearty main courses, a bunch of sides, salads, and accompaniments, and, of course, dessert. For the main courses it changes each year, but in the past we’ve done veggie loafs, vegetable pot pies, lasagna, marinated and grilled tofu, meaty stews made with Butler soy curls, pierogies, and casseroles. I would suggest a hearty main course or two along with many sides to keep it interesting.
Some prefer to dine out during Thanksgiving. Do you know any places that offer great, gluten-free options?
For general dining out, Vedge Restaurant, Milah, and Inde Blue are all great places to visit for clearly labeled gluten-free options, but for holidays or special occasions, it’s probably best to call ahead to make sure they are serving. Also, Mexican restaurants – The Adobe Café is wonderful, Lebanese – I highly recommend Cedars, and many Italian restaurants in the area feature specifically gluten-free menus that are easily searchable online.
Do you feel you could run an experiment where every traditional dish is swapped for a gluten-free one and diners might never know?
Absolutely! I actually live for this type of challenge and it’s what I work to do with each recipe I create as I try and keep the gluten-free counterpart as close to the original as possible. It’s really a great feeling when guests exclaim, “I can’t believe it’s gluten free!” These days there are so many options, that eating gluten-free is actually a welcomed change of pace to the typical Standard American menu.
Think you’d like to welcome a culinary change of pace this year? Start with Allyson’s recipe below!
Smokey Butternut Mac and Cheese
Ingredients:
- 16 ounces brown rice pasta, macaroni, penne, fusili, shells all work well
- 2 cups cashews, soaked in water at least 3 hours and drained
- 1 1/2 to 2 cups almond milk, to thin
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cups cooked butternut squash
- 1/3 cup nutritional yeast
- 1 teaspoon minced garlic
- 1 1/4 teaspoon salt
- 5 cups chopped (and de-stemmed) kale
- 1/2 tablespoon coconut or olive oil
- 1/2 teaspoon sea salt
- 1 to 1 1/2 teaspoons smoked paprika
Directions:
- Cook the pasta according to package directions, under cooking just slightly by a minute or so. Drain well and rinse completely with cold water to remove any starch.
- Transfer the pasta back to the pot and set aside. I like to stir in a drizzle of olive oil at this point to keep the pasta slick, but it’s not necessary.
- Place the soaked and drained cashews, 1 cup almond milk, lemon juice, lemon zest, cooked butternut squash, nutritional yeast, garlic, and 1 1/4 teaspoons salt into a food processor. Blend very well, at least 7 minutes, until completely smooth and silky, scraping down the sides as necessary. Add about 1/2 cup more almond milk until thinned, pulsing between each addition. Add the sauce to the pasta in the pot, and then stir in the remaining almond milk to thin. Warm up gently over medium-low heat, stirring often until desired temperature is reached. Sprinkle on the smoked paprika and fold just to combine.
- In a small frying pan over medium-high heat, toss together the kale, coconut oil and sea salt and saute for about 3 minutes, or until bright green and slightly wilted. Stir into the pasta and serve immediately.
Get up to date gluten-free and vegan deliciousness from Allyson Kramer by way of her blog, Manifest Vegan, and cookbook, Great Gluten-Free Vegan Eats. Don’t forget to LIKE Manifest Vegan on Facebook and FOLLOW Allyson on Twitter (@Allyson_Kramer).
