It’s that time of year again! Did you know that Canadian Thanksgiving is celebrated for different reasons than our American neighbours? It is a celebration of a good harvest which falls much earlier. My fellow Canadians! Let’s gather in the kitchen and prepare some yummy goodness for our friends and family.
With gravy, pies and many other Thanksgiving staples all containing gluten, you may find it is extremely hard to have a gluten-free Thanksgiving. I have attached some really great Thanksgiving recipes and ideas so that you have an amazing day!
Roasted butternut squash soup
This is a great starter than can be made in batches and reheated when needed or eaten cold – it’s just as delicious! This recipe serves 6.
- 4 cups of peeled butternut squash cut into 1 inch cubes
- 1 white onion diced
- 3 tbsp of olive oil
- 1 diced carrot
- 1 diced celery stalk
- ½ tsp of cumin
- 4 cups of vegetable broth (ensure it is gluten-free)
- Salt and pepper to taste
- 2 tbsp chopped fresh chives
- Freshly grated Parmigiano-Reggiano
Preheat the oven to 375 degrees. Arrange the butternut squash cubes into a ceramic dish. Season the cubes well with salt, pepper, cumin and 1 tablespoon of olive oil. Cook the cubes for 50 minutes or until they are soft. Leave the butternut squash to cool for 5-10 minutes.
Once the butternut squash has been cooked, begin to cook the carrot, celery and onion in your largest soup pot with the remaining olive oil until they are soft. Then add the vegetable broth to the soup pot and bring this mixture to the boil after which reduce the heat and simmer gently.
Add the butternut squash cubes to the simmering vegetable mixture and simmer until the cubes start to break down gently.
Remove the pot from the heat and purée the soup with a blender.
Reheat the soup again for 5 minutes serve individual bowls topped with chives and grated Parmigiano-Reggiano.
Gluten-free apple gravy
In order to get this amazing gravy, make sure you stuff your turkey with one full onion (I cut mine in fours) and a full apple (cored and sliced). Depending on the size of your turkey, if you can double the recipe, just do it.
- 1 onion (from the turkey) cut into 4 pieces
- 1 apple (from the turkey) cored and sliced
- 3 tbsp of butter cut into pieces
- 1/2 tsp salt
- 1/4 tsp pepper or desired amount
- 1/4 tsp dried thyme
- Turkey drippings
- 1/4 cup white wine
Before cooking the turkey, make sure you stuff it with the apple and onion pieces otherwise you won’t be able to make this gravy which is to die for!
Once the turkey has been cooked, remove the apple and onion pieces from the turkey. Blend all the ingredients together in a blender or food processor.
Heat the gravy on the stove in a pan thereafter and adjust seasonings to taste.
Once Upon a Pumpkin Pie (Vegan and GF)
This pie requires just 10 ingredients, including the crust! And nobody could ever guess it was vegan or gluten free. Serve this to all of your guests this Thanksgiving and become the hit of the celé.
- 2 ¾ cups GF flour
- 6 tbsp cold coconut oil
- 4-6 tbsp cold water
- ¼ tsp salt
- 3 cups pumpkin puree
- 1/3 cup almond milk
- 1 tbsp coconut oil
- ¼ cup brown sugar
- ¼ cup maple syrup
- 2 ½ tbsp cornstarch
- ¾ tsp mix of ginger, cinnamon, nutmeg & cloves
- ¼ tsp sea salt
- To prepare crust, add gluten free flour and salt to a large mixing bowl and whisk to combine. Slice or dollop the cold butter in and work gently with a fork or pastry cutter to cut it in. Next add ice cold water a little at a time and use a wooden spoon to stir.
Once a loose dough is formed, transfer to a piece of plastic wrap and work gently with your hands to form a 1/2 inch thick disc. Wrap firmly and refrigerate for a minimum 30 minutes, up to 2 days.
- When your dough is chilled, preheat oven to 350 degrees F.
- Add all filling ingredients to a blender and blend until smooth, scraping down sides as needed. Set aside.
- To roll out the crust, unwrap the disc and place it between two sizable layers of wax paper. Use a rolling pin to gently roll it into the shape of your pie pan. To transfer the crust, remove the top layer of wax paper and gently lay the pie dish face down on top of the crust and use the support of the wax paper to quickly but carefully invert it.
Once you get the crust inverted, gently use your hands to form it into the pan, working the crust up along the sides. Relax and do not worry; Any holes or cracks can be mended with a little excess dough and the heat of your hand.
Pour filling into pie crust and bake at 350 for 58-65 minutes. The crust should be light golden brown and the filling will still be a bit jiggly and have some cracks on the top. Remove from oven and let cool completely before loosely covering and transferring to the refrigerator to fully set for 4-6 hours, preferably overnight. When ready, cut the pumpkin pie and serve. Enjoy!!
If you want to keep the kids entertained during Thanksgiving, it is important to get them involved in fun activities.
Last year, we painted pumpkins white and stencilled Thanksgiving wishes which was really awesome! Of course not one turned out the same…but that was the fun of it!
Lay out a table for your kids with a protective cover or some old newspapers and get the kids to paint each pumpkin white. Once the pumpkins have dried, stencil Thanksgiving messages onto each pumpkin in different colours. This is an amazing Thanksgiving decoration.
Other decoration ideas:
- Leaves made out of felt
- Pumpkin turkeys
Thanksgiving menu and place cards
Once you have decided what the menu is for your Thanksgiving dinner, get the kids to design a menu for the special occasion. Another great way to keep the kids occupied is to have them make Thanksgiving-inspired place cards for every dinner guest. Give them lots of colored paper, markers, glue and let their imagination run wild – you will be surprised by the results!