A Dairy-Free, Gluten-Free, Tofurkey-Free Thanksgiving

By: Katie Kadue | November 20 2010
Posted in San Francisco Bay Area - Cook It - San Francisco

Photo: Katie Kadue

Thanksgiving is a time to come together, give thanks, and – if you’re vegan, gluten-free, or otherwise adverse to turkey and stuffing – silently pray there will be something for you to eat besides undressed salad.

This year, though, there’s plenty for diners of all diets to be thankful for, as more and more cooks are proving that holiday recipes can be just as hearty without the wheat and dairy. Serve these sides at your feast, and even the meat-eaters might neglect the bird.

Raw Butternut Squash Salad: It might not be a bright idea to take a bite out of an uncooked butternut, but when you grate the peeled squash and toss with grated carrots, raisins, fresh ginger, and a sherry vinaigrette, the fresh nutty sweetness of the squash comes out.

Roasted Sprouts & Spuds: Douse Brussels sprouts in olive oil, season with salt and pepper, and roast in a hot oven (400 degrees or higher) until carmelized like candy, about 40 minutes. These crispy cabbages will convert the most committed cruciferophobe. Meanwhile, roast sweet potatoes with coconut butter and a little apple cider or maple syrup.

Kale Pomegranate Salad: After rinsing and drying a bunch of Lacinato kale and removing the inner stems, cut into thin strips, add olive oil and lime juice, and massage with your hands until slightly wilted. Toss some pomegranate seeds or dried cranberries and slivered almonds or crumbled walnuts on top.

And for a decadent dessert, try this take on pecan pie. You don’t have to tell the omnivores it’s raw, vegan, and gluten-free – and you definitely don’t have to tell your grandmother, who swears by Karo corn syrup, that it’s better than hers.