I was having a difficult time waiting until Thanksgiving for certain foods so a nice meal of dressing, mashed potatoes, and balsamic and brown sugar glazed carrots happened yesterday evening. Since the holiday is soon I thought I'd pass along a few hints for easily making your meal gluten and dairy-free.
One of my favorite dressing recipes is for Dave Lieberman's Sourdough Bread Stuffing. The only substitutions you need to make: use a gluten-free bread, Earth Balance butter, and vegetable broth. It is important to use a hearty bread, Rudi's Multigrain works well- I dice and toast.
No matter the recipe, just make these simple changes in the butter, broth, and bread (BBB) and you're back to enjoying your dressing. I love a cornbread dressing too!
For a little something different, bake the dressing in a muffin tin for some stuffin' muffins! It gives everything a bit more crunch and makes handing out portions really easy. It also makes transportation easy if you're taking your own side of stuffing to the family dinner.
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For mashed potatoes: substitute in Earth Balance and unsweetened original almond milk.
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Balsamic and Brown Sugar Glazed Carrots
Peel carrots and slice into diagonal coins. Heat a skillet over medium-high heat, add a touch of olive oil, and add the carrots. Sautee until tender--I added a bit of water to mine to help steam them into tenderness ever more. Turn down the heat and add two tablespoons or so of Earth Balance, enough to coat the carrots and have a bit of extra sauce. Add a tablespoon each of Balsamic Vinegar and Brown Sugar, adding more sugar and butter if needed. Salt and pepper to taste if desired. The best is when your mashed potatoes and the glaze mix together.
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