Stuffing

Chantelle and I had Thanksgiving dinner together. Minus one salad, the entire meal was safe for our allergic kiddos. It was delicious! Thanks Chantelle and family! Here is our dinner and our Tia and Marix.

Stuffing:

Ingredients

• 12 slices white bread (or one loaf of Chantelle's homemade bread)
• 2 cups of veggie broth
• 4 TBS Nucoa
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/8 tsp onion powder
• 1/2 tsp plus a few shakes sage

Directions

Break the slices of bread into pieces and put into a large bowl. Melt the Nucoa and pour over the bread pieces. Add all the other ingredients. Put into a well greased 9X12 pan. Add the last couple of shakes of sage. Bake at 350 for 25 minutes or until the top is turning brown.

Sweet Potatoes

Tia loves sweet potatoes. This year I boiled them then added a brown sugar glaze.

Boil the potatoes until just soft (I overcooked them this year. Oops!). In a separate pan, boil together 1/2 cup brown sugar, 1/4 cup Nucoa, and 1/4 cup rice milk, stirring often. After it boils, let it cool to lukewarm, then drizzle over the cooked and drained sweet potatoes.

Pumpkin Pie

Ingredients

• one 15 oz can of pumpkin
• 1 cup rice milk
• 3/4 cup brown sugar
• 4 TBS potato starch
• 1 TBS molasses
• 1 tsp cinnamon
• 1 tsp vanilla
• 1/4 tsp each ginger
• 1/4 tsp nutmeg
• 1/4 tsp salt
• 1/4 tsp allspice or cloves

Instructions

Preheat oven to 350 degrees.

Prepare a pie crust. (Such as the one on the applesauce pie recipe)

Blend ingredients in a blender until smooth. Pour the filling into the pie crust and bake 60 minutes, covering the edges with foil if they begin to brown too quickly. Cool on a rack, then refrigerate before serving.

Original recipe