Flavourful Eats 12/2021 episode 108 GF Holiday Meal with Judy Gaman
Whole Head Holiday Cauliflower with Gravy
OVEN TEMP 450F
Will need: a large oven-proof skillet and a small sauce pan
Ingredients:
1 large head of cauliflower, washed
4 tbsp melted, unsalted butter (divided)
1 tsp (approx.) ground salt (Himalayan Sea salt preferred)
1 tsp (approx.) ground black pepper
5 fresh sage leaves
5 sprigs of fresh thyme
4 sprigs of fresh rosemary
4 cloves of garlic (leave skins on until later)
Gravy Ingredients:
4 tbsp butter
1 small onion or ½ of a large yellow onion
4 oz cremini mushrooms (if unavailable, use baby portabella)
1 tsp. chopped fresh sage
1 tsp. chopped fresh rosemary
1tsp. chopped fresh thyme
3 tbsp. all-purpose flour (for GF use a gluten free flour blend, like Cup 4 Cup®)
2 1/4 c. vegetable broth (preferably low sodium)
Creamed Spinach Stuffed Butternut Squash
Pre-heat 400F
What you will need: Roasting pan, ice cream scoop, large heavy-duty knife
Ingredients:
1 Large butternut squash
½ cup low sodium vegetable broth
1 C Heavy whippeing cream
4 cloves of garlic (minced) or 1 tsp. of minced garlic from a jar
1 ¼ C Four or five cheese blend shredded (use mozzarella, provolone, parmesan, asiago, and/or romano)
1 C Chopped fresh spinach
1 tsp Fresh thyme-chopped
½ tsp. Finely ground sea salt
½ tsp Cracked black pepper
Gluten-free Holiday Cornbread Stuffing
Will Need: Large Bowl, Small Bowl, Whisk, Skillet or 11x7 Glass Baking Dish
Pre-heat to 425 F
Gluten-Free Cornbread Ingredients
1 ½ C. Medium ground gluten-free cornmeal
1 ½ C. Gluten-free flour (like Cup 4 Cup®)
2 Tbls. Sugar
1 Tbsp. Baking powder
¼ tsp. Baking soda
½ tsp. Salt
¾ C. 2% Milk (oat, cashew or almond milk is good for dairy substitute)
2 tablespoons of ground flaxseed, 6 tablespoons of water and a pinch of baking soda for leavening.
1/3 cup Vegetable oil
1-2 Tbsp. Butter
Stuffing Ingredients:
12 Crumbled GF muffins (dried) or crumbles from recipe above
2 C. Chopped Celery
1 C. Diced onion
1 tsp. Garlic minced
¼ C. Parsley (fresh) chopped
1 Tbsp. Crushed rosemary (dried)
1 Tbsp. Thyme (dried)
½ tsp. Ground sage
½ Tsp Black pepper
1 C. Vegetable Broth
Mushroom Wellington
Gluten-Free Mushroom Wellington
Preheat Oven 400F
You will need: Wax Paper, cooking sheet or pan, basting brush
Gluten-free Puff Pastry Ingredients:
2 C. Gluten-free flour (I prefer Cup 4 Cup®)
4 tsp. Gluten-free flower for dusting
½ tsp. salt
4 Tbsp. unsalted butter, diced, and kept cold
16 tbs. cold unsalted butter for rolling out butter layer
½-1 ice cold water
¼ C. Oat milk
Interior Filling Ingredients:
6 C. Kale blanched (2 bunches )
2 Portobello mushroom caps
10 Pitted dates diced
1 tsp. Herbs de provence
¼ cup Maple syrup
1 Red onion finely diced
1 tsp olive oil
Gluten and Dairy Free Chocolate Mousse
3 avocado pear. Mashed
1/3 cup oat milk
1/2 cup maple syrup
3/4 cup unsweetened cocoa powder
1/2 tsp vanilla extract
Pinch of salt ( optional)
Mint for garnish
http://www.actontv.org
Whole Head Holiday Cauliflower with Gravy
OVEN TEMP 450F
Will need: a large oven-proof skillet and a small sauce pan
Ingredients:
1 large head of cauliflower, washed
4 tbsp melted, unsalted butter (divided)
1 tsp (approx.) ground salt (Himalayan Sea salt preferred)
1 tsp (approx.) ground black pepper
5 fresh sage leaves
5 sprigs of fresh thyme
4 sprigs of fresh rosemary
4 cloves of garlic (leave skins on until later)
Gravy Ingredients:
4 tbsp butter
1 small onion or ½ of a large yellow onion
4 oz cremini mushrooms (if unavailable, use baby portabella)
1 tsp. chopped fresh sage
1 tsp. chopped fresh rosemary
1tsp. chopped fresh thyme
3 tbsp. all-purpose flour (for GF use a gluten free flour blend, like Cup 4 Cup®)
2 1/4 c. vegetable broth (preferably low sodium)
Creamed Spinach Stuffed Butternut Squash
Pre-heat 400F
What you will need: Roasting pan, ice cream scoop, large heavy-duty knife
Ingredients:
1 Large butternut squash
½ cup low sodium vegetable broth
1 C Heavy whippeing cream
4 cloves of garlic (minced) or 1 tsp. of minced garlic from a jar
1 ¼ C Four or five cheese blend shredded (use mozzarella, provolone, parmesan, asiago, and/or romano)
1 C Chopped fresh spinach
1 tsp Fresh thyme-chopped
½ tsp. Finely ground sea salt
½ tsp Cracked black pepper
Gluten-free Holiday Cornbread Stuffing
Will Need: Large Bowl, Small Bowl, Whisk, Skillet or 11x7 Glass Baking Dish
Pre-heat to 425 F
Gluten-Free Cornbread Ingredients
1 ½ C. Medium ground gluten-free cornmeal
1 ½ C. Gluten-free flour (like Cup 4 Cup®)
2 Tbls. Sugar
1 Tbsp. Baking powder
¼ tsp. Baking soda
½ tsp. Salt
¾ C. 2% Milk (oat, cashew or almond milk is good for dairy substitute)
2 tablespoons of ground flaxseed, 6 tablespoons of water and a pinch of baking soda for leavening.
1/3 cup Vegetable oil
1-2 Tbsp. Butter
Stuffing Ingredients:
12 Crumbled GF muffins (dried) or crumbles from recipe above
2 C. Chopped Celery
1 C. Diced onion
1 tsp. Garlic minced
¼ C. Parsley (fresh) chopped
1 Tbsp. Crushed rosemary (dried)
1 Tbsp. Thyme (dried)
½ tsp. Ground sage
½ Tsp Black pepper
1 C. Vegetable Broth
Mushroom Wellington
Gluten-Free Mushroom Wellington
Preheat Oven 400F
You will need: Wax Paper, cooking sheet or pan, basting brush
Gluten-free Puff Pastry Ingredients:
2 C. Gluten-free flour (I prefer Cup 4 Cup®)
4 tsp. Gluten-free flower for dusting
½ tsp. salt
4 Tbsp. unsalted butter, diced, and kept cold
16 tbs. cold unsalted butter for rolling out butter layer
½-1 ice cold water
¼ C. Oat milk
Interior Filling Ingredients:
6 C. Kale blanched (2 bunches )
2 Portobello mushroom caps
10 Pitted dates diced
1 tsp. Herbs de provence
¼ cup Maple syrup
1 Red onion finely diced
1 tsp olive oil
Gluten and Dairy Free Chocolate Mousse
3 avocado pear. Mashed
1/3 cup oat milk
1/2 cup maple syrup
3/4 cup unsweetened cocoa powder
1/2 tsp vanilla extract
Pinch of salt ( optional)
Mint for garnish
http://www.actontv.org
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