Tuesday, November 26, 2013

Poor Pilgrims..
I love, love Christmas..but what about Thanksgiving, people?! Yes, I have been really tempted to give into my urges and let the Christmas floodgates open, but I am determined to wait until Thanksgiving... Okay, so I may have gotten a few spruce candles, but that's it; I swear!
For the last several years we have been gathering at a family farm house and doing a potluck lunch for Thanksgiving day. Having tons of foods to choose from (that you don't have to prepare) is awesome..unless you have food allergies. So what do we do? I just prepare a few things to bring to share with everyone that is on her diet. I am also very careful to get her serving of all her 'Collins friendly' food on her plate first before anyone else digs in to avoid cross-contamination.
Its hard not to get overwhelmed by the holidays when you have a child with food allergies, but just remember..thanksgiving isn't about Turkey..its about gratitude. You choose what to focus on. I am choosing NOT to focus on what we can and can't eat. I am choosing to enjoy a day at the farm with family and reflecting on the many blessings we have!
Here is one of the recipes that I am bringing to our gathering:
PINCH ME PUMPKIN PIE (dairy/egg/soy/nut free, vegan)
Making a pumpkin pie minus dairy is easy..making a pumpkin pie minus dairy AND egg? not as simple. I did some experimenting, and I actually created a good pie (hence the 'pinch me' phrase in my recipe name)! This is what i did:
Preheat oven to 425
Pie crust used: Wholly Wholesome (ingredients: organic wheat flour, organic palm oil, water, organic cane sugar and sea salt). Tastes great!! Remove one pie crust from the freezer, sit it on a baking sheet and allow to thaw while you mix the pie ingredients.
one allergy-friendly pie crust
16oz canned pumpkin
1 1/2 cups Silk Vanilla Almond Milk
2 Tablespoons Ener-G Egg replacer (can be found at Whole Foods and Publix)
2 Tablespoons Corn Starch
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 cup packed brown sugar*
1/4-1/3 cup white sugar (depending on how sweet you want your pie)*
Combine the almond milk, cornstarch and egg replacer in a medium bowl and stir/wisk until mixed well. There will still be some small lumps from the cornstarch but they will cook out.
In a large bowl combine all other ingredients. Then pour in the almond milk mixture and stir until combined. Pour into the the pie crust that is on a baking sheet.
Bake at 425 for 20 minutes then reduce heat to 350 (leaving pie in the oven) and bake for an additional 45-50 minutes. The pie will still be 'jiggly' but will firm up upon sitting. Wait 20-30 minutes before serving.
* The first time I made this pie I used 1/2 cup maple syrup and 1/4 cup brown sugar insttead of the 1/2 cup brown sugar and 1/4 cup white sugar. I didn't have to bake as long once on 350..maybe 35 minutes? I liked the outcome, but it wasn't as sweet (but is lower in calories and sugar). It depends on what taste you are going for.