Thanksgiving/Christmas dinner recipes

Someone asked me recently what we do for special dinners like Thanksgiving and Christmas.  Easy.  We eat a traditional meal.  Just in a non-traditional way. Our Thanksgiving meal included turkey, mashed potatoes and gravy, sweet potato casserole, cranberries and rolls with butter and jam.  All allergy free.  This year I actually cooked and forced it on everyone and no one seemed to know what was allergy free and what wasn't.

Dairy free mashed potatoes with gluten free, corn free gravy:

While there are several substitutes for milk in mashed potatoes (nothing, chicken or turkey stock...), this is what we prefer.  This is going to sound a little weird, but you need a can of full fat (important) coconut milk.  Canned coconut milk separates to form a thick "cream" on top and a watery section on the bottom.  Do NOT shake your can up.  You want to skim off the thick "cream" on top.  Believe it or not, this gives the best non-dairy creamy mashed potatoes we've tried.  Add salt as desired.  For gravy we have people allergic to both wheat and corn, so most traditional gravy recipes are out.  Instead, the best sub we have found is garbanzo bean flour (no really!).  I felt like most other starches made a "slimy" texture - we've tried potato starch, rice flour, tapioca flour, guar gum, among a host of others.  Since corn has one of the best gravy textures I tried to look for a starch that would be similiar.  Garbanzo bean flour is awesome!  It gives a very "normal" gravy texture and has great flavor in gravy (while the beans are a little strong for my taste in a lot of dishes, here it serves to accentuate the meaty flavor).  I mix it with a little water to form a thick paste as use until desired thickness is reached and flavor with salt, pepper and garlic.

Cranberries:

This recipe was adapted from a family recipe that came from my husband's great gramma.  I'll give you both versions - though the request from everyone is now for the adapted version over the original.

Original:
1 bag cranberries
1 orange, peeled
1 apple
Sugar to taste

Revised:
1 bag cranberries
1 pear
1 bag frozen raspberries (or 2 containers fresh)
Sugar to taste

Partially thaw raspberries if using frozen.  All ingredients (for both versions) add in small amounts to food processor and blend until desired texture is reached.  Add sugar to taste as desired.

Sweet potato casserole:

This one is still in process.  I still am not fully satisfied with something about it, but I can't pinpoint what quite yet. ;-)  No one else seems to care - they think this version is just fine.

5 c boiled, mashed sweet potatoes
3/4 c desired milk (we use lite canned coconut)
3/4 c sugar
1/4 c coconut oil (if working with hot mashed sweet potatoes just add this directly to them. If working with cold, melt and add)
1 tsp vanilla

Combine and pour into 9x13 casserole pan. Top with:

Topping
1 c flaked coconut
1 c chopped nuts (optional - could also sub out for 1/2 c oats)
1 c brown sugar
1/3 c flour (regular if tolerated, gluten free if not)
2 T coconut oil

Using a fork, mix oil (cold) into flour.  Add remaining ingredients, mix and pour over top of casserole.
Bake at 325 for 30-45 minutes or until potatoes are bubbling and topping is browned.

Dessert:

I didn't get it done this year, but I'd go with Pumpkin Pie ice cream with Enjoy Life Vanilla Honey Graham cookies.  http://cornerunderthestairs.blogspot.com/2011/02/allergy-friendly-dairy-free-vanilla.html